Thread: Herb gardens

On Mar 21, 8:55*am, "Steve B" <deserttra...@dishymail.net> wrote:
> Spring is here, and I want to make a raised herb garden. *Which herbs would
> YOU grow and why?
>
> Steve

I do pots on my deck every year. Rosemary, thyme, oregano, sage,
chives, parsley, lavender, savory, and of course basil when it's warm
enough.

I just put in the herbs I use most. Then I dry some if there is a
huge amount and I'm not keeping up with using them fresh. I find
drying them myself, I have much fresher tasting herbs in the winter.

On Sun, 21 Mar 2010 08:55:41 -0700, "Steve B"
<[email protected]> wrote:

> Spring is here, and I want to make a raised herb garden. Which herbs would
> YOU grow and why?
>
I don't have enough heat for basil, but if the growing conditions were
right I'd grow it (and cilantro) because I use them in fresh form a
lot. I do grow parsley, rosemary and sage which are used quite often.
I've tried to grow garlic, but it hasn't worked out for me so I just
buy it from the grocer, same with ginger. I have thyme, oregano and
marjoram growing, but it's easier to use dried - so they are more
decorative than useful for me.

--
Forget the health food. I need all the preservatives I can get.

sf replied to Steve B:

>> Spring is here, and I want to make a raised herb garden. Which herbs would
>> YOU grow and why?
>>
> I don't have enough heat for basil, but if the growing conditions were
> right I'd grow it (and cilantro) because I use them in fresh form a
> lot. I do grow parsley, rosemary and sage which are used quite often.
> I've tried to grow garlic, but it hasn't worked out for me so I just
> buy it from the grocer, same with ginger. I have thyme, oregano and
> marjoram growing, but it's easier to use dried - so they are more
> decorative than useful for me.

I kill silk plants, so I'm amazed that a large planter of thyme and
another of chives are growing without my intervention for two years now.
I've got a rosemary plant that I should probably get in the ground -- we
trim from it so much that it's hard to tell if it's grown. We have a
planter of mint that's trying to make its way back, and we've started
purple sage and chocolate mint. So far, those are still alive. I'll
eventually have to get a raised box area for our rhubarb. I've got it in
three separate large containers and it's growing rapidly.

--Lin

Steve B wrote:
> Spring is here, and I want to make a raised herb garden. Which herbs would
> YOU grow and why?
>
> Steve

Cilantro, because buying it is so expensive and I rarely need the entire
head before the leftover goes bad.
Italian Parsley, because parsley is so important to cooking!
Basil, because fresh basil is delicious and so much cheaper when you
grow it yourself.

On Mar 21, 11:55*am, "Steve B" <deserttra...@dishymail.net> wrote:
> Spring is here, and I want to make a raised herb garden. *Which herbs would
> YOU grow and why?
>
> Steve

I have thyme, mint and chives and green onion thingies (I inherited
with the yard, didn't plant myself) that are perennials. I always
plant basil once it warms up.

I'd really like to do an Italian parsley and something else this year,
too. Maybe this thread will inspire me. Thanks for starting it.

Kris

Steve B wrote:
> Spring is here, and I want to make a raised herb garden. Which herbs would
> YOU grow and why?
>
> Steve
>
>



Basil, basil, basil
Oregano
Rosemary
Summer savory
Tarragon
Parsley, Italian
Cilantro
Mint (for tea)

Why? Because I like them for cooking.

gloria p

In article <[email protected]>,
"Steve B" <[email protected]> wrote:

> Spring is here, and I want to make a raised herb garden. Which herbs would
> YOU grow and why?
>
> Steve

Whatever you would normally use in your cooking, and whatever would grow
well in your zone.

Me?

Basil (because I like it a lot)
Rosemary (because I like it and it grows well)
Thyme (same as above)
Mexican Oregano (ditto)
Dittany (a preferred substitute for regular oregano)
Mexican Marigold (a substitute for tarragon which I can't seem to keep
alive)
Lemon balm (it works in a lot of recipes that require lemony herbs and
does really well)
Catnip (need you ask? <g> The kitty's adore it)
Sage (to be used in limited quantities and it grows well here)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article <a9c1$4ba65003$453e8ce6$[email protected]>,
Lin <[email protected]> wrote:

> I kill silk plants, so I'm amazed that a large planter of thyme and
> another of chives are growing without my intervention for two years now.
> I've got a rosemary plant that I should probably get in the ground -- we
> trim from it so much that it's hard to tell if it's grown. We have a
> planter of mint that's trying to make its way back, and we've started
> purple sage and chocolate mint. So far, those are still alive. I'll
> eventually have to get a raised box area for our rhubarb. I've got it in
> three separate large containers and it's growing rapidly.
>
> --Lin

I have a patch of garlic chives that is a good 20 years old. They freeze
back every winter but spread from seeds, and many of the previous years
bulbs survive in pots and in the ground. I sent some seeds to sf and I
hope they do as well for her. :-) They have thrived on benign neglect...
I just throw some water at them if they look like they are dieing.

Bloom: http://tinyurl.com/ykh7b2h
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Sun, 21 Mar 2010 09:57:38 -0700, Lin
<[email protected]> wrote:

> I kill silk plants,

LOL! Now that's a real brown thumb.

>so I'm amazed that a large planter of thyme and
> another of chives are growing without my intervention for two years now.
> I've got a rosemary plant that I should probably get in the ground -- we
> trim from it so much that it's hard to tell if it's grown. We have a
> planter of mint that's trying to make its way back, and we've started
> purple sage and chocolate mint. So far, those are still alive.

Try to find a place in the shade where your mint will have "damp
feet"... under a leaky faucet or near a well with a shade cloth over
it is ideal.

> I'll
> eventually have to get a raised box area for our rhubarb. I've got it in
> three separate large containers and it's growing rapidly.

I love rhubarb! Do you have any artichokes? They probably like my
cold and fog better than your heat... what about a Meyer lemon tree?

--
Forget the health food. I need all the preservatives I can get.

Omelet wrote:

> I just throw some water at them if they look like they are dieing.
>
> Bloom: http://tinyurl.com/ykh7b2h

Wow! I need some of your magic water! Mine look nothing like that!

--Lin

sf wrote:

> LOL! Now that's a real brown thumb.

More like black thumb!

> I love rhubarb! Do you have any artichokes? They probably like my
> cold and fog better than your heat... what about a Meyer lemon tree?

No artichokes (other than what we buy from the store or farmers market).
We do like going to Castroville for the Artichoke Festival. Nice drive
and some great food there.

Artichokes are one of those things that I think I *REALLY* want, but
after trimming the sharp points, cooking and then getting a fiddlin' bit
of stuff out of them, I always wonder "why bother?" Castroville is nice
because they've done all the work for us, and if we want to get really
fresh artichokes, they are all over the place for purchase on our way
out of town.

Haven't planted the Meyer lemon yet -- and not sure if we will since
they are pretty abundant around here and somehow we manage to get
freebies from some of Bob's coworkers.

--Lin (should be outside enjoying this fine day)

On 3/21/2010 2:36 PM, Lin wrote:
> Omelet wrote:
>
>> I just throw some water at them if they look like they are dieing.
>>
>> Bloom: http://tinyurl.com/ykh7b2h
>
> Wow! I need some of your magic water! Mine look nothing like that!
>
> --Lin

I've had garlic chives for about fifteen years and they've only bloomed
once. We get enough rain that I haven't had to toss water on them. May
try that just to see them bloom. Mine spread by "bunching" or by the
roots. I have to dig a bunch up and toss them to keep them from taking
over the herb garden.

Pinstripe Sniper wrote:

> I usually plant:
>
> basil (top priority!)

Basil is so prevalent here (and inexpensive) that I haven't really
bothered with planting it. I do like getting big, fresh bunches of it
and keep it in a little glass of water on the counter. I love the way
fresh basil smells. I have tried planting when some of them put off
roots in the water, but I wasn't successful in my attempts.

> jalapeno
> habanero

Tried doing some habaneros and anaheim type chiles, but I wasn't very
successful with those either. :-(

>> We have a
>> planter of mint that's trying to make its way back, and we've started
>> purple sage and chocolate mint. So far, those are still alive.
>
> So you're a fibber about killing the silk plant? :-)

Let's just say that the nursery gave the latter two a good start and I
haven't futzed it up yet! It could happen ...

--Lin

On Sun, 21 Mar 2010 10:41:24 -0700 (PDT), Kris <[email protected]>
wrote:

> I'd really like to do an Italian parsley and something else this year,
> too. Maybe this thread will inspire me. Thanks for starting it.

Parsley is a biennial; so plant it this year, again next year and you
should always have it growing.

--
Forget the health food. I need all the preservatives I can get.

Lin <[email protected]> wrote:

>I kill silk plants

I bow down to your power! :-) I've killed mint! :-) (actually my
mint patch got covered by a shade tree)

> so I'm amazed that a large planter of thyme and
>another of chives are growing without my intervention for two years now.
>I've got a rosemary plant that I should probably get in the ground -- we
>trim from it so much that it's hard to tell if it's grown.

I'm not that big on Rosemary so wouldn't you know my one rosemary
plant is gigantic. (all in ground)

I usually plant:

basil (top priority!)
jalapeno
habanero

Self renewing patches
garlic (garlic "greens" are now my fave "green onion")
clover (salad greens)
asparagus

I'll also do
melons
soy (edamame)

>We have a
>planter of mint that's trying to make its way back, and we've started
>purple sage and chocolate mint. So far, those are still alive.

So you're a fibber about killing the silk plant? :-)
I'm going to plant some mint...right now! When I had live mint, I'd
pluck and chew a few mint leaves as a hippie breath freshener.

>I'll
>eventually have to get a raised box area for our rhubarb. I've got it in
>three separate large containers and it's growing rapidly.
>--Lin


PsS

--------------------------------------------------------------------
A fictional account of how to drastically reform the financial world...
More at http://PinstripeSniper.blogspot.com and if that gets banned, check
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On Mar 21, 4:03*pm, veryso...@nocando.com (Pinstripe Sniper) wrote:
> Lin <grafixREMOVETHISbunny2...@yahoo.com> wrote:
> >Basil is so prevalent here (and inexpensive) that I haven't really
> >bothered with planting it. I do like getting big, fresh bunches of it
> >and keep it in a little glass of water on the counter. I love the way
> >fresh basil smells. I have tried planting when some of them put off
> >roots in the water, but I wasn't successful in my attempts.
> >Let's just say that the nursery gave the latter two a good start and I
> >haven't futzed it up yet! It could happen ...
> >--Lin
>
> May I make a wild guess and speculate that you may be overwatering
> your plants? *A few general suggestions?
>
> 1. *If the plants are in liftable pots, use the weight of the pot as
> an indication of how wet/dry the soil is in that pot.
>
> 2. Measure the water you are putting on each plant and keep notes on
> quantity and watering intervals - pot weight even.
> Maybe try several different combos of watering schedules on the same
> type of plant.
>
> 3. Consider sitting the pots in a tub of water for several minutes as
> a way of evenly watering all the soil in the pot. *This practice may
> cause heated debates . *:-) * (Nutrient flushing)
>
> 4. *Go easy on the fertilizer - omit even when you are starting out.
>
> PsS
>
> --------------------------------------------------------------------
> A fictional account of how to drastically reform the financial world...
> More athttp://PinstripeSniper.blogspot.com*and if that gets banned, checkwww.PinstripeSniper.com

If you need to check whether or not your potted herbs need water, or
your houseplants for that matter, you need one of these babies. You
can find them at any garden center or on line. I use mine all the
time, especially for plants
I don't want to overwater.

http://www.amazon.com/Indoor-Outdoor...9209333&sr=8-1

On Sun, 21 Mar 2010 14:47:05 -0700, sf <[email protected]> wrote:

>On Sun, 21 Mar 2010 10:41:24 -0700 (PDT), Kris <[email protected]>
>wrote:
>
>> I'd really like to do an Italian parsley and something else this year,
>> too. Maybe this thread will inspire me. Thanks for starting it.
>
>Parsley is a biennial; so plant it this year, again next year and you
>should always have it growing.

Nope, biennial means the plant grows a second season and dies...
parsley really doesn't taste very good the second season because
that's when it tries to produce seed... plant new each year. Parsley
is the only herb I grow, it's the only herb I use nearly every day...
I even use it as a salad green... the other herbs I would use
occasionally are readily available at produce stands or I'd use dried.
I much prefer curly parsley, I think it has a sweeter flavor, and it
just looks more appealing as a garnish. Didya know that parsley
contains the most Vitamin C, more than citrus.

M-W
bi·en·ni·al
adjective
1 : occurring every two years
2 : continuing or lasting for two years; specifically : growing
vegetatively during the first year and fruiting and dying during the
second

Lin <[email protected]> wrote:
>Basil is so prevalent here (and inexpensive) that I haven't really
>bothered with planting it. I do like getting big, fresh bunches of it
>and keep it in a little glass of water on the counter. I love the way
>fresh basil smells. I have tried planting when some of them put off
>roots in the water, but I wasn't successful in my attempts.

>Let's just say that the nursery gave the latter two a good start and I
>haven't futzed it up yet! It could happen ...
>--Lin

May I make a wild guess and speculate that you may be overwatering
your plants? A few general suggestions?

1. If the plants are in liftable pots, use the weight of the pot as
an indication of how wet/dry the soil is in that pot.

2. Measure the water you are putting on each plant and keep notes on
quantity and watering intervals - pot weight even.
Maybe try several different combos of watering schedules on the same
type of plant.

3. Consider sitting the pots in a tub of water for several minutes as
a way of evenly watering all the soil in the pot. This practice may
cause heated debates . :-) (Nutrient flushing)

4. Go easy on the fertilizer - omit even when you are starting out.


PsS

--------------------------------------------------------------------
A fictional account of how to drastically reform the financial world...
More at http://PinstripeSniper.blogspot.com and if that gets banned, check
www.PinstripeSniper.com

On Mar 21, 3:58*pm, brooklyn1 <gravesen...@verizon.net> wrote:
> On Sun, 21 Mar 2010 14:47:05 -0700, sf <s...@geemail.com> wrote:
> >On Sun, 21 Mar 2010 10:41:24 -0700 (PDT), Kris <shanno...@hotmail.com>
> >wrote:
>
> >> I'd really like to do an Italian parsley and something else this year,
> >> too. Maybe this thread will inspire me. Thanks for starting it.
>
> >Parsley is a biennial; so plant it this year, again next year and you
> >should always have it growing.
>
> Nope, biennial means the plant grows a second season and dies...
> parsley really doesn't taste very good the second season because
> that's when it tries to produce seed... plant new each year. *Parsley
> is the only herb I grow, it's the only herb I use nearly every day...
> I even use it as a salad green... the other herbs I would use
> occasionally are readily available at produce stands or I'd use dried.
> I much prefer curly parsley, I think it has a sweeter flavor, and it
> just looks more appealing as a garnish. *Didya know that parsley
> contains the most Vitamin C, more than citrus.
>
> M-W
> bi en ni al
> adjective
> 1 : occurring every two years
> 2 : continuing or lasting for two years; specifically : growing
> vegetatively during the first year and fruiting and dying during the
> second

I think you missed that point. If you plant parsley one year and
then AGAIN the next, yes it will die the second year after it goes to
seed...but it will reseed itself. Therefore if you plant two years
in a row you always have one set of plants reseeding itself...
therefore you always have parsley. We did that and it worked
great. Parsley always came up every year and we always had 'new'
parsley while the 'old' was reseeding.