who grows them and how, i need something idiot proof as i am a plant killer,

Lee

On Fri, 6 May 2011 07:31:10 -0500, "Storrmmee"
> wrote:

>who grows them and how, i need something idiot proof as i am a plant killer,
>
>Lee
>

Make yourself a herb garden. Plenty of sun, soil not too rich. In my
garden chives, lavender, tarragon, thyme, savory, rosemary and oregano
are perennials. Basil and cutting celery are annuals. Parsley is
biannual -- it comes up the second year and goes to seed.
Go to a reputable nursery or farmers market and buy plants, not too
big.


Where I am located.
North Carolina Foothills
USDA Zone 7a
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 6 May 2011 07:31:10 -0500, "Storrmmee"
> wrote:

>who grows them and how, i need something idiot proof as i am an idiot.
>
>Lee

Growing directions are on the seed packets.

"Storrmmee" > wrote in message
...
> who grows them and how, i need something idiot proof as i am a plant
> killer,

Parsley and cilantro grow well.

On May 6, 5:31*am, "Storrmmee" > wrote:
> who grows them and how, i need something idiot proof as i am a plant killer,
I am in the Southern California High Desert and my kitchen window
faces East. I have three herb pots in that window that keep me
stocked with basil, thyme and mint throughout the year. Anything I
grow there does not seem to be seasonal at all. Plant maintenance
there works very well for me, as each morning when I make coffee I
over-fill the water measure bottle and drizzle the extra into the
basil each day, the thyme and mint every second day. In fact, these
three pots keep both myself and a neighbor stocked!
....Picky

On 5/6/2011 7:31 AM, Storrmmee wrote:
> who grows them and how, i need something idiot proof as i am a plant killer,
>
> Lee
>
>
I live in USDA heat zone 9 and grow several culinary herbs. Included are
two types of oregano, the Greek type and the Spanish type. I have heard
that most of the store bought dried oregano is the Spanish type. My
taste buds can't distinguish between them but my wife says there are
subtle differences. I also grow leaf celery, not an herb but handy to
have. We have Mexican Mint Marigold growing, makes a suitable substitute
for tarragon in our climate where true tarragon doesn't grow well. Also
have a rosemary bush, have to prune it radically every year or it gets
out of bounds. Garlic and onion chives both grow well here as does dill
and basil, both annuals. I have difficulty growing thyme, neither the
French nor the English version does well here. Culinary sage is
difficult to grow here too but I have successfully grown it for a few
years now. Epazote, the Mexican bean herb, grows so well here it took me
ten years to finally get it killed off.

If you have a warm climate most of the culinary herbs will grow well in
pots or the soil and they just need enough water to keep them going. In
their original climates they were weeds so they have to be tough. Good luck.

George

thanks, Lee
"The Cook" > wrote in message
...
> On Fri, 6 May 2011 07:31:10 -0500, "Storrmmee"
> > wrote:
>
>>who grows them and how, i need something idiot proof as i am a plant
>>killer,
>>
>>Lee
>>
>
> Make yourself a herb garden. Plenty of sun, soil not too rich. In my
> garden chives, lavender, tarragon, thyme, savory, rosemary and oregano
> are perennials. Basil and cutting celery are annuals. Parsley is
> biannual -- it comes up the second year and goes to seed.
> Go to a reputable nursery or farmers market and buy plants, not too
> big.
>
>
> Where I am located.
> North Carolina Foothills
> USDA Zone 7a
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

thanks, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> who grows them and how, i need something idiot proof as i am a plant
>> killer,
>
> Parsley and cilantro grow well.
>

thnks, Lee
"JeanineAlyse" > wrote in message
...
On May 6, 5:31 am, "Storrmmee" > wrote:
> who grows them and how, i need something idiot proof as i am a plant
> killer,
I am in the Southern California High Desert and my kitchen window
faces East. I have three herb pots in that window that keep me
stocked with basil, thyme and mint throughout the year. Anything I
grow there does not seem to be seasonal at all. Plant maintenance
there works very well for me, as each morning when I make coffee I
over-fill the water measure bottle and drizzle the extra into the
basil each day, the thyme and mint every second day. In fact, these
three pots keep both myself and a neighbor stocked!
....Picky

thanks, I am in central IL, so it gets very hot/humid and then bitingly
cold, Lee
"George Shirley" > wrote in message
. com...
> On 5/6/2011 7:31 AM, Storrmmee wrote:
>> who grows them and how, i need something idiot proof as i am a plant
>> killer,
>>
>> Lee
>>
>>
> I live in USDA heat zone 9 and grow several culinary herbs. Included are
> two types of oregano, the Greek type and the Spanish type. I have heard
> that most of the store bought dried oregano is the Spanish type. My taste
> buds can't distinguish between them but my wife says there are subtle
> differences. I also grow leaf celery, not an herb but handy to have. We
> have Mexican Mint Marigold growing, makes a suitable substitute for
> tarragon in our climate where true tarragon doesn't grow well. Also have
> a rosemary bush, have to prune it radically every year or it gets out of
> bounds. Garlic and onion chives both grow well here as does dill and
> basil, both annuals. I have difficulty growing thyme, neither the French
> nor the English version does well here. Culinary sage is difficult to grow
> here too but I have successfully grown it for a few years now. Epazote,
> the Mexican bean herb, grows so well here it took me ten years to finally
> get it killed off.
>
> If you have a warm climate most of the culinary herbs will grow well in
> pots or the soil and they just need enough water to keep them going. In
> their original climates they were weeds so they have to be tough. Good
> luck.
>
> George

that sounds wonderful, Lee
"Janet" > wrote in message
...
> In article >,
> says...
>>
>> who grows them and how, i need something idiot proof as i am a plant
>> killer,
>>
>> Lee
>
> Many herbs grow wild in poor soil; so if your winter climate is not too
> extreme they are tough as boots and ideal for plant killers.. or beginner
> gardeners.
>
> I grow bay, rosemary, chives, half a dozen different mints, sage,
> marjoram, oregano, leaf fennel, chinese garlic chives, egyptian onions,
> borage, lovage, thyme, all foolproof hardy perennials in this climate
> (come up year after year). I also grow lots of parsley and coriander
> (annually from seed because they are not perennial). Tansy and lemon balm
> just because I like the smell; comfrey because I like the foliage,
> feverfew and sweet cicely seed themselves around. I grow all of them in
> the ground in a sunny sheltered herb garden with pebble paths winding
> round; on a warm summers day when the air is still the scent is fabulous.
>
>
> Janet.

On 5/6/2011 9:34 AM, Janet wrote:
> In >,
> says...
>>
>> who grows them and how, i need something idiot proof as i am a plant killer,
>>
>> Lee
>
> Many herbs grow wild in poor soil; so if your winter climate is not too
> extreme they are tough as boots and ideal for plant killers.. or beginner
> gardeners.
>
> I grow bay, rosemary, chives, half a dozen different mints, sage,
> marjoram, oregano, leaf fennel, chinese garlic chives, egyptian onions,
> borage, lovage, thyme, all foolproof hardy perennials in this climate
> (come up year after year). I also grow lots of parsley and coriander
> (annually from seed because they are not perennial). Tansy and lemon balm
> just because I like the smell; comfrey because I like the foliage,
> feverfew and sweet cicely seed themselves around. I grow all of them in
> the ground in a sunny sheltered herb garden with pebble paths winding
> round; on a warm summers day when the air is still the scent is fabulous.
>
>
> Janet.
I forgot to mention bay in my litany. Got a six-foot bay tree in the
corner of the herb garden.

Use gumbo file'? Grow a sassafras tree, we have one about twenty years
old growing in the shade of the large oak in the backyard. Harvest the
young leaves in the spring, dehydrate, grind to powder - almost instant
file'.

On Fri, 6 May 2011 07:31:10 -0500, "Storrmmee"
> wrote:

> who grows them and how, i need something idiot proof as i am a plant killer,
>

I think it all depends on the conditions where you live. My advice is
to buy what you're interested in, give them a good start and then
garden as usual. You'll soon figure out which herbs like your version
of gardening. Rosemary, sage, thyme and marjoram are perennials for
me and parsley grows in its usual biennial pattern without any extra
effort (they like being ignored). However, it's too dry for mint and
not hot enough for basil, so they are no goes... and strictly a
grocery store item for me.

--
I love cooking with wine.
Sometimes I even put it in the food.

Storrmmee wrote:
>
> who grows them and how, i need something idiot proof as i am a plant killer,

Look up your location in the USDA zone chart. Go to a local nursery and
buy some small ones that are listed as doing well in your zone. Keep
them on the deck or in the garden.

Herbs are weeds so unless you flood them, dry them or let the animals
get them they are difficult to kill.

One year I grew sorrel. It got huge. I tried some and it was okay but
I had no idea what to do with all of it. It grew so big I could have
made salads out of its leaves, yet all I did was water it when it
started looking just a little wilted.

On Fri, 6 May 2011 16:19:04 +0000 (UTC), Doug Freyburger
> wrote:

> One year I grew sorrel. It got huge. I tried some and it was okay but
> I had no idea what to do with all of it. It grew so big I could have
> made salads out of its leaves, yet all I did was water it when it
> started looking just a little wilted.

Did you ever make sorrel soup?

--
I love cooking with wine.
Sometimes I even put it in the food.

thanks, Lee


"Doug Freyburger" > wrote in message
...
> Storrmmee wrote:
>>
>> who grows them and how, i need something idiot proof as i am a plant
>> killer,
>
> Look up your location in the USDA zone chart. Go to a local nursery and
> buy some small ones that are listed as doing well in your zone. Keep
> them on the deck or in the garden.
>
> Herbs are weeds so unless you flood them, dry them or let the animals
> get them they are difficult to kill.
>
> One year I grew sorrel. It got huge. I tried some and it was okay but
> I had no idea what to do with all of it. It grew so big I could have
> made salads out of its leaves, yet all I did was water it when it
> started looking just a little wilted.

thanks, Lee
"sf" > wrote in message
...
> On Fri, 6 May 2011 07:31:10 -0500, "Storrmmee"
> > wrote:
>
>> who grows them and how, i need something idiot proof as i am a plant
>> killer,
>>
>
> I think it all depends on the conditions where you live. My advice is
> to buy what you're interested in, give them a good start and then
> garden as usual. You'll soon figure out which herbs like your version
> of gardening. Rosemary, sage, thyme and marjoram are perennials for
> me and parsley grows in its usual biennial pattern without any extra
> effort (they like being ignored). However, it's too dry for mint and
> not hot enough for basil, so they are no goes... and strictly a
> grocery store item for me.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

"George Shirley" wrote in message
. com...
Garlic and onion chives both grow well here as does dill
and basil, both annuals. I have difficulty growing thyme, neither the
French nor the English version does well here. Culinary sage is
difficult to grow here too but I have successfully grown it for a few
years now. Epazote, the Mexican bean herb, grows so well here it took me
ten years to finally get it killed off.

If you have a warm climate most of the culinary herbs will grow well in
pots or the soil and they just need enough water to keep them going. In
their original climates they were weeds so they have to be tough. Good luck.

George




I live in south Tx and my sage always dies. Do you do anything special to
keep the sage alive?

On May 6, 5:31*am, "Storrmmee" > wrote:
> who grows them and how, i need something idiot proof as i am a plant killer,
>
> Lee

Garlic is very easy, you can grow it in a pot, and you can just plant
what you buy at the grocery store - no need to get seeds or bedding
plants.

Basil from seed would be the next to try.

Don't bother with cilantro - it either bolts or dies immediately.

Depending where you live, mint may be a winner.

On 06/05/2011 8:09 PM, sueb wrote:

> Garlic is very easy, you can grow it in a pot, and you can just plant
> what you buy at the grocery store - no need to get seeds or bedding
> plants.

I have not had a lot of luck with garlic. I have tried several times
and last I had some nice flower action happening on a couple of them and
my wife cut off the flowers for decoration. ;-(


> Basil from seed would be the next to try.

I always buy potted basil. Make sure that it gets full sunlight. The
more sun the better. I does not like even partial shade.


> Don't bother with cilantro - it either bolts or dies immediately.

Agreed. I like cilantro. It has gone wild in my garden but it is really
scraggly stuff. I don't get nice big leaves like the stuff in the
grocery store.

Rosemary and thyme are pretty hardy, as is parsley.

Oregano is a perennial that gets bigger and wider every year.

Chives are pretty well fool proof. They just keep coming back year after
year. They even thrive around the base of my black walnut trees, and
they kill everything else except grass.

>
> Depending where you live, mint may be a winner.

On Fri, 06 May 2011 20:21:02 -0400, Dave Smith
> wrote:

>On 06/05/2011 8:09 PM, sueb wrote:
>
>> Garlic is very easy, you can grow it in a pot, and you can just plant
>> what you buy at the grocery store - no need to get seeds or bedding
>> plants.
>
>I have not had a lot of luck with garlic. I have tried several times
>and last I had some nice flower action happening on a couple of them and
>my wife cut off the flowers for decoration. ;-(
>
>
>> Basil from seed would be the next to try.
>
>I always buy potted basil. Make sure that it gets full sunlight. The
>more sun the better. I does not like even partial shade.
>
>
>> Don't bother with cilantro - it either bolts or dies immediately.
>
>Agreed. I like cilantro. It has gone wild in my garden but it is really
>scraggly stuff. I don't get nice big leaves like the stuff in the
>grocery store.
>
>Rosemary and thyme are pretty hardy, as is parsley.
>
>Oregano is a perennial that gets bigger and wider every year.
>
>Chives are pretty well fool proof. They just keep coming back year after
>year. They even thrive around the base of my black walnut trees, and
>they kill everything else except grass.
>
>>
>> Depending where you live, mint may be a winner.

Having lived in cold flat during the early pat of my years,
basil grew extremely well in a flower box, set out on the fire escape.

On Fri, 6 May 2011 07:31:10 -0500, "Storrmmee"
> wrote:

>who grows them and how, i need something idiot proof as i am a plant killer,

I think we have similar climates- I'm in NY- USDA zone 5. Here's
what I've got/tried/want.

Chives; hardy perennial- cannot be killed. I try to winter some
inside in pots with limited success.

Angelica-- doesn't get used much, but seeds itself on the north side
of the house amongst the ferns. the flower is a pretty globe that
persists until the first really bad ice storm.

Mints-- Plant in containers or someplace that will contain it. I have
islands of mint surrounded by 'lawn. They are fun to mow around as
the escapees scent the air for a time. I nibble on them, but don't
use them for much more than that. I've got chocolate mint, pineapple
mint, peppermint & spearmint.

Woodruff- hardy perennial- lives in the shade under the edge of the
lilacs. I'll make that May wine someday-- I've only had the woodruff
for 15 years.

Lovage-- Hardy perennial. All I've done with mine in 20 years is grab
shovel-fulls to share with folks in the spring. It stays about 2'
in diameter at the base. [if you, or anyone you know likes Bloody
Mary's- Lovage stems make great celery-flavored straws.

Schisandra- If you haven't tried it-- it [the berries and foliage]
tastes a bit like 5-spice powder. I planted them as medicinals- but
haven't gotten around to making jelly with the berries yet. I use the
foliage or berries in dishes on occasion. They are slow to start--
but if you want to cover something with a useful vine, they are pretty
foolproof.

Basil-- I start it 4-5 weeks before the last frost. I like a dozen
plants so if I go pesto crazy for a couple weeks I don't need to go to
the farmers market. This summer I'll have green and purple.

Parsley-- I just got into chimichurri, so I'm planting a bunch of
parsley, too, this year. It also makes good food for a spectacular
caterpillar that turns into a Black swallowtail butterfly. One of
the few critters I don't mind sharing my food with.

Sage. I plant a few plants in my perennial bed, Sometimes it
overwinters, Sometimes not. I don't use it as much as I should.

Rosemary. I don't have all that good luck with it. I buy a plant
every few years. I use a bit, bring it in for the winter, and bury it
in a few years. Most of my rosemary comes out of a jar.

I've got some savory & thyme started for this years garden. I
haven't tried them before. I've used wild thyme [Creeping Charlie]
for cooking in the past.

Jim

On 5/6/2011 4:31 PM, Phyllis Stone wrote:
>
>
> "George Shirley" wrote in message
> . com...
> Garlic and onion chives both grow well here as does dill
> and basil, both annuals. I have difficulty growing thyme, neither the
> French nor the English version does well here. Culinary sage is
> difficult to grow here too but I have successfully grown it for a few
> years now. Epazote, the Mexican bean herb, grows so well here it took me
> ten years to finally get it killed off.
>
> If you have a warm climate most of the culinary herbs will grow well in
> pots or the soil and they just need enough water to keep them going. In
> their original climates they were weeds so they have to be tough. Good
> luck.
>
> George
>
>
>
>
> I live in south Tx and my sage always dies. Do you do anything special
> to keep the sage alive?

I tried to grow sage for years and, like you, it always died. One year I
planted it a little higher on the slope in the herb garden, watered it
lightly and it lived. I believe it was because we were in a drought for
a couple of years. In other words, we got a lot less than our normal 60
to 100 inches of rain per year. Grew it successfully for a couple of
years but now I have to plant it annually again, our rainfall has
increased again.

Lee wrote:

> who grows them and how, i need something idiot proof as i am a plant
> killer,

Mint is supposed to be very hardy, although our mint plant died last year.
For herbs we're currently growing two types of oregano, marjoram, salad
burnet, two types of tarragon, spearmint, chocolate mint, rosemary, purple
sage, lemon balm, lemon verbena, chives, kaffir lime leaves, red perilla,
summer savory, and two kinds of thyme.

If I can find them, I'll also grow curry leaves, angelica, jasmine, and
lilacs for culinary uses.

(We're growing vegetables too, but that's not on-topic for this thread.)

Bob

On Fri, 06 May 2011 20:21:02 -0400, Dave Smith
> wrote:

> Chives are pretty well fool proof. They just keep coming back year after
> year. They even thrive around the base of my black walnut trees, and
> they kill everything else except grass.

Good to know! Maybe I'll try chives and see if they live. You get a
lot more summer rain than I do - would I need to throw water on it
occasionally or can I ignore it the way I do everything else?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 06 May 2011 21:48:07 -0400, Jim Elbrecht >
wrote:

> Parsley-- I just got into chimichurri, so I'm planting a bunch of
> parsley, too, this year.

Although I like it, I've never dived into the chimichurri pool....
probably because we eat so little steak anymore. However, I
discovered recently that chimichurri varies with the cook - so what is
your recipe, Jim?

--
I love cooking with wine.
Sometimes I even put it in the food.

Janet asked:

> what are the culinary uses of lilac and jasmine?

Flavorings, just like other herbs. For example, you can put jasmine in a
parchment packet with fish or pork and bake to give the meat a jasmine
flavor. You can infuse white chocolate ganache with lilacs to make
lilac-flavored truffles.

Bob

Janet asked:

> Thanks. I've got jasmine... do you just use flowers, or do stems and
> leaves work?

The flowers are most fragrant (naturally); that's what I plan to use. The
only use I've seen for the leaves is for herbal tea, but I don't plan to do
that.


> The thought if lilac truffles somehow reminds me of violet and lavender
> flavourings (neither of which I enjoy as tastes, especially combined with
> chocolate)

The trick is to keep it very subtle; overdoing it ruins the dish. Same thing
is true of orange flower water or vanilla, for that matter.

Bob

>> Mint is supposed to be very hardy, although our mint plant died last year.

Mint is best grown in a pot. If one plants them in the ground take a five
gallon bucket and cut the bottom out and bury it in the ground to help
prevent it from spreading. Mint is like a weed, it will spread and will be
very difficult to eradicate. I do like the smell of mint and is best to
have the plants next to windows or the deck where one sits outside.

I bought one plant and it took four years to eradicate the plant from the
yard.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Fri, 6 May 2011 19:27:26 -0700, "Bob Terwilliger"
> wrote:

>Lee wrote:
>
>> who grows them and how, i need something idiot proof as i am a plant
>> killer,
>
>Mint is supposed to be very hardy, although our mint plant died last year.
>For herbs we're currently growing two types of oregano, marjoram, salad
>burnet, two types of tarragon, spearmint, chocolate mint, rosemary, purple
>sage, lemon balm, lemon verbena, chives, kaffir lime leaves, red perilla,
>summer savory, and two kinds of thyme.
>
>If I can find them, I'll also grow curry leaves, angelica, jasmine, and
>lilacs for culinary uses.
>
>(We're growing vegetables too, but that's not on-topic for this thread.)
>
>Bob
>


Watch out for the lemon balm. It spreads like wildfire. Do not let
it go to seed.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

I'm going to start a new thread with this and hope I get some more
ideas on how to use it.

On Fri, 06 May 2011 23:23:19 -0700, sf > wrote:

>On Fri, 06 May 2011 21:48:07 -0400, Jim Elbrecht >
>wrote:
>
>> Parsley-- I just got into chimichurri, so I'm planting a bunch of
>> parsley, too, this year.
>
>Although I like it, I've never dived into the chimichurri pool....
>probably because we eat so little steak anymore.

We still love our red meat-- but I tend to substitute it anywhere I
might have used pesto-- including just dipping it with taco chips.
We toss pasta in it- dip pierogies in it. A family favorite is Shrimp
and Chicken Chimichurri with black beans.

>However, I
>discovered recently that chimichurri varies with the cook - so what is
>your recipe, Jim?

And mine varies with how the cook feels that day-- but I start out
looking at this recipe to get me started;
Chimichurri
1 cup (packed) fresh parsley
2 T fresh oregano [2 tsp dry]
1/2 cup olive oil
1/3 cup red wine vinegar [I usually sub a bit of lemon or lime juice
for some, if not all, of that]
4 garlic cloves, peeled [I leave that at 4-- but usually use 6-8. If
I changed it to 6-8, I'd start using 10-12 & some people would think
it was too much]
1/4 teaspoon dried crushed red pepper
1 teaspoon salt

Puree all ingredients in processor. Transfer to bowl.
Cover and let stand at room temperature. Will keep 2 days in
refrigerator- serve at room temp.
xxxxxx

Jim

The Cook > wrote:

>On Fri, 6 May 2011 19:27:26 -0700, "Bob Terwilliger"
> wrote:
>
>>Lee wrote:
>>
>>> who grows them and how, i need something idiot proof as i am a plant
>>> killer,
>>
>>Mint is supposed to be very hardy, although our mint plant died last year.
>>For herbs we're currently growing two types of oregano, marjoram, salad
>>burnet, two types of tarragon, spearmint, chocolate mint, rosemary, purple
>>sage, lemon balm, lemon verbena, chives, kaffir lime leaves, red perilla,
>>summer savory, and two kinds of thyme.
-snip
>
>Watch out for the lemon balm. It spreads like wildfire. Do not let
>it go to seed.

I wish mine had a little of that vigor. I planted it with some
lavender & the lavender is winning. [not entirely a bad thing-- but
I *use* the lemon balm-- I just sniff the lavender.

Jim

"Jim Elbrecht" > wrote in message
...
> On Fri, 6 May 2011 07:31:10 -0500, "Storrmmee"
> > wrote:
>
>>who grows them and how, i need something idiot proof as i am a plant
>>killer,
>
> I think we have similar climates- I'm in NY- USDA zone 5. Here's
> what I've got/tried/want.
>
> Chives; hardy perennial- cannot be killed. I try to winter some
> inside in pots with limited success.

> Jim

Two years ago I brought my chive pot in and put it in a dark corner of
our unheated laundry room. Didn't water it and when the hard winter was
over put it up near a window to clean out the dead growth befor putting it
outside. Before I had a chance to put it out, it started sprouting and I
started watering. This past winter, I didn't bring it in until the snow
went away from my back step. I cleared out the dead growth and within a
week, it started to sprout. It's still there and is still doing great. I
haven't had to water it at all. It's now starting to flower. I'll put it
out this weekend since the back area has been cleared. The other chive
plant I have that I didn't bring it this year is sprouting, but not nearly
as high as the other. If I can't kill it, nobody can. They do need
watering through the summer if they don't get any rain.....Sharon in zone 5

On 07/05/2011 2:17 AM, sf wrote:
> On Fri, 06 May 2011 20:21:02 -0400, Dave Smith
> > wrote:
>
>> Chives are pretty well fool proof. They just keep coming back year after
>> year. They even thrive around the base of my black walnut trees, and
>> they kill everything else except grass.
>
> Good to know! Maybe I'll try chives and see if they live. You get a
> lot more summer rain than I do - would I need to throw water on it
> occasionally or can I ignore it the way I do everything else?
>
They pop up early in the spring, and we have way too much rain then. I
never bother watering them the rest of the year. They just hang in and
come back again the next year. AAMOF I don't remember ever planting
them. I think the previous owners did, so that was closet o 35 years ago.

On 07/05/2011 6:10 AM, Nad R wrote:
>>> Mint is supposed to be very hardy, although our mint plant died last year.
>
> Mint is best grown in a pot. If one plants them in the ground take a five
> gallon bucket and cut the bottom out and bury it in the ground to help
> prevent it from spreading. Mint is like a weed, it will spread and will be
> very difficult to eradicate. I do like the smell of mint and is best to
> have the plants next to windows or the deck where one sits outside.
>
> I bought one plant and it took four years to eradicate the plant from the
> yard.
>

Mint will spread even if it is planted in buckets. The runners can go
down a long way to escape, and the seeds propagate from the other end. I
am resigned to having to hack mine back with weed eater, vinegar
and//or burning.

On Fri, 06 May 2011 21:14:42 -0500, George Shirley
> wrote:

>
>I tried to grow sage for years and, like you, it always died. One year I
>planted it a little higher on the slope in the herb garden, watered it
>lightly and it lived. I believe it was because we were in a drought for
>a couple of years. In other words, we got a lot less than our normal 60
>to 100 inches of rain per year. Grew it successfully for a couple of
>years but now I have to plant it annually again, our rainfall has
>increased again.

I grow my sage it a tub, as an annual with French tarragon. I am
betting my warm and humid summers and cold and damp winters deviate
from you just enough to keep them happy.

I have so much dill that I let it grow in the flower beds up front and
give it away to neighbors when they stand there agape, looking at
meter high plants.

For some damn reason, my mint (in a pot) died as did my horseradish.
Both of these are invasive weeds in most places, so go figure.

Let me know if you need any sage, though...mine is about ready to
bloom.

Boron

On 5/7/2011 8:19 AM, Boron Elgar wrote:
> On Fri, 06 May 2011 21:14:42 -0500, George Shirley
> > wrote:
>
>>
>> I tried to grow sage for years and, like you, it always died. One year I
>> planted it a little higher on the slope in the herb garden, watered it
>> lightly and it lived. I believe it was because we were in a drought for
>> a couple of years. In other words, we got a lot less than our normal 60
>> to 100 inches of rain per year. Grew it successfully for a couple of
>> years but now I have to plant it annually again, our rainfall has
>> increased again.
>
> I grow my sage it a tub, as an annual with French tarragon. I am
> betting my warm and humid summers and cold and damp winters deviate
> from you just enough to keep them happy.
>
> I have so much dill that I let it grow in the flower beds up front and
> give it away to neighbors when they stand there agape, looking at
> meter high plants.
It doesn't get that high here, I harvest it fast and dehydrate it for
later use in dill pickles, etc. I much prefer the fernleaf dill for that
purpose.
>
> For some damn reason, my mint (in a pot) died as did my horseradish.
> Both of these are invasive weeds in most places, so go figure.
When we mowed the backyard last week there was mint all over the place,
sure makes the area smell nice when you mow it. I have seen mint take
over a pasture in Texas when nothing was grazing. Always wondered if I
let the cow graze on it she would give mint flavored milk. Never did
find out.
>
> Let me know if you need any sage, though...mine is about ready to
> bloom.
>
> Boron

My last batch that grew made enough seed to last us this century I do
believe but thanks anyway.

Boron Elgar > wrote:
-snip-
>
>For some damn reason, my mint (in a pot) died as did my horseradish.
>Both of these are invasive weeds in most places, so go figure.
>

In my experience, both like their feet wet. Unless you create a
mini-bog, I would think keeping them wet enough in a pot might be
tough.

Jim

On 5/7/2011 9:31 AM, Jim Elbrecht wrote:
> Boron > wrote:
> -snip-
>>
>> For some damn reason, my mint (in a pot) died as did my horseradish.
>> Both of these are invasive weeds in most places, so go figure.
>>
>
> In my experience, both like their feet wet. Unless you create a
> mini-bog, I would think keeping them wet enough in a pot might be
> tough.
>
> Jim
In the south we always plant mint around the outdoor faucet, pretty much
means they get watered a lot, particularly if the faucet leaks.

thanks, Lee
"sueb" > wrote in message
...
On May 6, 5:31 am, "Storrmmee" > wrote:
> who grows them and how, i need something idiot proof as i am a plant
> killer,
>
> Lee

Garlic is very easy, you can grow it in a pot, and you can just plant
what you buy at the grocery store - no need to get seeds or bedding
plants.

Basil from seed would be the next to try.

Don't bother with cilantro - it either bolts or dies immediately.

Depending where you live, mint may be a winner.