I missed seeing Casimira's beautiful dill photo. Wow, you perfectly captured the precise shade of blue of the leaves, a tiny visitor, dew drops on the nasturtium, & the acidy yellow flowers. Nice picture!
i am curious to see if my parsley will regrow. i had the parsley and the chives outside all winter, covered in snow, though the part with the parsley was right to the wall i think. well when i looked at it a few days ago, there was actually still some green parsley there. i cut that off (not to eat it, i assume that after the whole winter it won#t taste good anymore anyway), and now will see... the chives come back every year... the parsley usually didn#t so far.
I went with a friend yesterday morning to the Herb Society of America's bi-annual plant sale. The place was pretty well picked over when we arrived and several things I wanted were sold out. ( I hate going just as they open because there is a long line and people literally dive over specimens in a most unbecoming fashion. ) I did however, get some epazote, Vietnamese coriander, lemon balm and stevia along with another salvia that I had lost somehow last year.
Stevia is an herb that is used as a sugar substitute. There has been much controversy about it's benefits health wise, which I only just learned of. It was commercialized some years back into powdered packet form. It is sweet when you taste the leaves but, I always felt that it had a weird aftertaste. Plus, I am not much of a sugar person, so, I grew it more as a novelty.
Actually, in retrospect, I remember when there was all the hoorah surrounding Y2K, and, a friend of mine and I put in a Y2K garden. Stevia was one of the plants we incorporated into it.
On a whim at the supermarket, I bought one of those little pots of basil which smells great and is absolutely thriving. I carefully repotted it in a slightly bigger pot and watered it and put it on my kitchen windowsill. I will now watch it waste away, probably within two weeks.
Oddly enough, two weeks have passed and the basil is still thriving although I have had to water it a lot due to the weather. I have even used quite a bit of it.
I bought a kit for growing herbs at Hema. It consists of 3 paper cups with tiny brown disks of 'soil' and packages of seeds for dill, parsley and basil. I just could not imagine how those disks could do any good, but I discovered that they are like "magic sponges." The moment you pour water on them, they instantly swell up to fill the cup. And then you pour the seeds on top and keep it moist. I started the dill about 4 days ago and it is now sprouting. I started the parsley this evening. I will keep the basil seeds until my thriving pot of basil dies.
Those discs are peat moss, Kerouac and you may want to repot those, as well, as thy don't give the plants much space or nutrients. Basil thrives in the heat, dill and parsley less so and they may go to seed very quickly. If you cut off the seed/flower heads as they come up, you extend the life of the plants, which are annuals or at the most biennials.
In the current summer heat, my basil is totally wilted almost every day, but it perks up instantly when I throw water on it. Actually, the only thing I am worrying about is the fact that it has been thriving so much that I have been using a lot more of it than I expected. I have to hold back soon or risk using it all up.
That's an impressive window garden K2. As noted, you must get some good sun in that window.
I know that somewhere in the garden section I have moaned and whined about how some of my favorite culinary herbs only thrive here in cooler temps and by the time the heat sets in, such as now, herbs such as dill, cilantro, parsley and some others "bolt", go to seed, and perish. Basil and mints do fine along with a few others. BUT, today at the Farmer's Market one of the vendors, a really nice guy and knowledgeable plantsperson/grower had a parsley called "Summer parsley" which he told me would withstand summertime temperatures here, I hope he is correct.... We shall see..
I don't know how well this would work for dill, as it's so tall, but have you tried planting the other two underneath the raised part of the house? (I think none of yours is raised, but maybe by the shed?) Plant it so that the roots are right inside the shade line, so they'll stay cooler.
I have never managed to grow dill here. It's too hot and dry in summer.
On the other hand, my daughter-in-law's mother (why don't the English have a good word like consuegra?) gave me a small cutting of lemon balm (mélisse) and it's totally invasive, keeps coming back and flourishing. I don't even use it for anything.
I had wonderful dill when I lived up high, north of the city, never since then. It either doesn't come up or stunts here in the hot valley. Charlie had tons of it one year, though, but could never get it to "do" after that.
I would love to have some lemon balm, which I always had & used when I lived in the US.
My basil in the window box has grown so brilliantly this year that it is overshadowing the valliant attempt of the new crop of dill to grow. Meanwhile, the mint is looking rather pathetic -- I think it needs to be pulled up and replaced.
Post by cheerypeabrain on Oct 15, 2017 19:28:40 GMT
I have a rampant oregano ('dingle fairy') that is completely taking over my herb bed...at the back end of Autumn I shall be digging clumps out and sharing them with my family and neighbours as it is a lovely variety. I need to replace my thymes,sage and rosemary in the spring as they've all seen better days. I would take cuttings of the rosemary but I've not been impressed with it's flavour and need to seek out another variety or just a stronger plant. I grew a lovely basil this year but didn't use it much for cooking, except to decorate the odd home made pizza...the flowers were beautiful tho.
I bought a new bay plant in the spring, but haven't had the heart to chuck away my tatty old one yet.