I think I’m going to have to take a new approach to this one. Everything (save for the chives and thyme) was growing fine and dandy… until my 95-lb dog decided to take a few flying leaps into/onto the garden box. Dirt and insta-dead plants everywhere. Sigh.
New tactic: small herb pots on top of my desk, safely out of the reach of my psychotic mutt, where I currently have some dahlias growing nicely.
Thirteen days after planting and I’ve got all these cute little sprouts now! The parsley was the last to come in (probably because I neglected the planting directions which said to soak the seeds for 24 hours), but it’s there now, along with the thyme, basil, chives (they’re pretty slow), dill, sage, tarragon, and salad greens. A lot of the seedlings are looking pretty reachy because they’re probably not getting as much light as they want (northern window), but I’ve got the window open providing some moving air so the stems should toughen up a bit. Here’s to being able to use some fresh herbs soon (because $5 for a box of basil at the store is highway robbery!!!).
Finally got everything all planted. I’ve got a variety of basil seeds, cilantro, chives, flat-leaf parsley, dill, sage, tarragon, thyme, and some salad greens. Here’s to hoping everything (anything?) actually grows! I’ll write an update in a month or so…
As noted in a previous entry, I just finished building a 4’ x 1’ x 4” garden box in which I am going to plant some greens and herbs. I’m undecided as to what exactly I’m going to grow, as it’s winter and I only have northern exposure in my apartment (though it’s literally a wall of windows). Right now I’m thinking about doing some salad mix, sage, basil, rosemary, thyme, and cilantro – I have to think about what I use most when I cook.
I’ve grown (and nourished and eaten and accidentally killed) assorted herbs indoors over the past few years. I need to try this again since I’m cooking more these days, and my dog is calmer and won’t haphazardly knock everything over again. I’d like to grow basil, thai basil, dill, mint (mmm… mojitos), rosemary, thyme, oregano – mostly cooking herbs.