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Post by missalaska on Apr 6, 2009 16:33:49 GMT
having been banned from2 gardening forums I'm struggling to find out what is wrong with my tarragon and vietnamese mint (or vietnamese coriander)
Both look increasingly brown. I'm thinking the tarragon is suffering the wind here so have moved it. The Vietnamese mint/coriander I don't know it has nice looking new growth but still brown.
I'm sure I am watering and sunning them according to their needs but can't work it out
You've been banned from two gardening forum?! Were you talking about the birds and the bees? ;D
MissAlaska, when you say brown, do you mean as in crisp and dry, or limp and yucky?
The tarragon: if it's limp, maybe you're giving it too much water.
If crisp, it could be a combination of older leaves naturally turning brown and the wind you mentioned. Could also be lack of sufficient water.
If it's very windy, consider the possibility that the soil all around the edges of the pot might be drying out and getting hot. If you suspect it needs more water, plunge it into a bucket of water to really soak the soil and get rid of any air pockets.
The Vietnamese coriander needs constantly moist soil and lots of sun. Has it been getting that? You could try the plunging trick above.
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Post by missalaska on Apr 6, 2009 16:36:20 GMT
sorry, zone 11 according to the link on the sticky for South Africa
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Post by Deleted on Apr 7, 2009 2:39:13 GMT
I'm in USDA Zone 10 and cannot grow tarragon here,too hot. I can have it for a few months (maybe) but just resigned myself that it won't do here.
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Post by missalaska on Apr 7, 2009 10:17:33 GMT
Thanks bixa -
I was immediately banned forever when I tried to join one forum - the mod or company as it is linked to a magazine has never replied despite 3 or 4 emails. The other one I never even joined - suddenly it banned me. The mod tried to help because she said a similar IP had been banned but never worked and she since has lost interest. I'll have to see if I can get on at work!
Vietnamese one - constantly moist soil but I've heard varying opinions about amounts of sun -but it does get quite a lot - I'll move it to more sun and see
Tarragon not crisp - but dryish leaves.... not limp and yukky
Thanks casimira.
Both are in pots so will move them and see.
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Post by Deleted on Apr 24, 2009 6:58:39 GMT
The one and only plant that survived the rigors of winter on my kitchen windowsill was my pot of mint -- and I thought it was dead, too, until a saw a few tiny leaves sprouting at the base of all of the dead stuff.
I cut away as much of the dead matter as I could and repotted it. I remember how fast it used to grow in the Deep South, but I thought that in Paris (which is, after all, farther north than Montréal) it would show a little more restraint. Not so. I have never seen anything grow so fast. I now have a giant mint plant, and I'd better start using some of the leaves soon or it is really going to get out of hand.
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Post by bixaorellana on Apr 24, 2009 14:43:08 GMT
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Post by Deleted on Apr 25, 2009 11:47:48 GMT
Alot of the mints have a semi dormancy period. It is good to give them a haircut during the heavy growing season.
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Post by Deleted on Jul 14, 2010 16:36:40 GMT
My dill grew brilliantly on the kitchen windowsill, perhaps too brilliantly, because it has created large blooms and gone to seed. I'm wondering if that's the end of it. I want dill to wait for me to want to use it and not just go bolting through a life cycle that I can't keep up with.  I guess I'll keep buying frozen chopped dill. |
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Post by bazfaz on Jul 14, 2010 16:48:07 GMT
That's just the way dill is. You have to keep sowing it every 3 or 4 weeks. (Polish Maria sends me several packets so I am never short of seeds)
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Post by bixaorellana on Jul 14, 2010 17:08:43 GMT
What Baz said.
Also, when the dill is thriving, cut what you can't use immediately and freeze it. Cut away the places that are trying to make flowers, to retard its going to seed.
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Post by Deleted on Jul 14, 2010 17:26:27 GMT
Not the case here I'm afraid. It's a well known fact that once the temperature (particularly night time temps) reaches above 75F dill will not thrive once it's already flowered,or even close to flowering and bolting.it perishes. I have tried umpteen varieties,every hint and trick in the book,it perishes in the heat!!
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Post by Deleted on Jul 14, 2010 17:29:59 GMT
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Post by bixaorellana on Jul 14, 2010 18:40:30 GMT
Pretty! You probably have no desire to make pickles, but snip off those flower heads & put them into some commercial pickles you might have. Also, you can lay them around fish the next time you cook it. Even when my plants are really ratty looking, I try to keep them going until the next crop gets robust. I can generally find a few wisps to use. Always cut right above (but not too close) to a node, in the hope that a new shoot might emerge there. |
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Post by bazfaz on Jul 14, 2010 20:34:41 GMT
Mustard, dill and other stuff makes a great sauce for salmon.
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Post by Deleted on Jul 14, 2010 21:45:30 GMT
That is a nice specimen there K. Is that tarragon next to it? Can't tell...(another herb that won't flourish here...  ). |
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Post by Deleted on Jul 15, 2010 21:42:37 GMT
No, all I have is dill. I threw a few more seeds in the 2 pots. The hell with them!
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).