fat aristotle: I'd love to but my apartment doesn't get direct sunlight.
peacheslatour: You can't go wrong with thyme, rosemary and parsley. I live in the Seattle area and our weather is similar. Be careful about mint- it'll spread like wildfire, but it gets purple, lavender like flowers which the bees love! I wish I could taste that honey!
praxcelis: Basil, however, must be grown indoors.
Sass-O-Rev: I'm a herbicidal maniac and not to be trusted around any sort of potted or gardened plant; I can kill even the toughest. But my entire front/side yard is wild thyme, and it is the most wonderful smelling, beautiful ground cover you can imagine. And lovely to sprinkle into stews, etc.
Jekylman: tricycleracer: Basil is the easiest thing to grow. It gets real sad looking and screams at you to water it days before it will actually croak.Here in Southern California, cilantro and mint are the easiest things to grow. You can't get rid of mint and cilantro will sprout despite your best efforts.Also in the garden:sagevast swaths of rosemarychives/onionsmarjoramthymebasilruelemongrassAlso use lime tree leaves in an herb-like manner.
TheShavingofOccam123: Mr.Hawk: Shazam999: Mr.Hawk: Spoiled where I live. My herbs can really grow outside all year (some months more than others of course). Basil is the toughest to keep going it seems. There are no natural predators (rabbits, deer and such) to worry about.All basil will eventually succumb to fusarium wilt. But they'll start to taste like crap before that. Only young plants taste good.Sweet! I was looking for a new band name!This is why I love Fark. I could never figure out why my tomatoes wilted out and never came back regardless of watering or fertilizings...fusarium wilt.There is growing interest in using Fusarium wilt as a form of biological control. Certain pathogenic strains of F. oxysporum could be released to infect and control invasive weed species. This type of control (called a mycoherbicide) would be more targeted than herbicide applications, without the associated problems of chemical use. In addition. F. oxysporum may compete with other soil fungi that act as pathogens of important crops. Introducing specific strains of F. oxysporum that are not pathogenic (or non-infectious mutants of pathogens) to nearby crops could take nutrients from other potential disease-causing fungi.Thank you Shazzam. Now I won't feel so guilty when I stare at my poor tomato plants....
Honest Bender: FYI, most herbs grow crazy fast. I'd be surprised if you could use all of, say, basil before more grew.
canavar: grow your own and then you can make herb pastes and freeze them...have them on hand all year longsnip the herb, throw into a food processor with a little olive oil and puree it up. scrape it into a zip lock AND LABEL IT---herbs tend to look all the same when you do this---then put it in the freezer. fresh herbs all the time.
Gonz: I grow my own cilantro
fat aristotle: naughtyrev: fat aristotle: Gonz: I grow my own cilantro, basil, parsley, and thyme. Oh, and mint.Fresh herbs are super easy to grow, and taste exponentially better IMO.I'd love to but my apartment doesn't get direct sunlight.Mine doesn't either, so I got one of these. Works great.I've read about those but didn't know anyone who has actually tried it. I'll have to consider that.
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