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| I've been persuaded by knowledgeable voices here to grow only one plant per pot. Basil is a given, but what else? There are just too many choices! What would be your choice? |
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| I suppose it depends on what you use most for cooking. For me, it would be basil (of course), thyme and sage. Chives or Rosemary would come in close to tie with sage (both grow well in ground for us), and I have become very fond of tarragon. I have become so dependent on having fresh herbs I would have a hard time choosing just three. Thyme is so useful, surely it deserves to be second after #1 basil :~). |
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| Since we moved a year ago these are what I have replaced: Parsely, Bay laurel, thyme, rosemary, oregano, mint, Lemon verbena, and chives; so I guess these are what I really do use for everyday cooking. I have all of these in large pots in sunny spots. |
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| Rosemary and Dill, in that order. I couldn't decide on a third herb -- I like several, can't settle. But why limit yourself? Get many pots! Haha. In this year, I will triple my herb varieties for my balcony garden. I have limited space but dangit, I'll find a way. Is there a reason why you're limited to three pots? |
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- Posted by fatamorgana 5/6 (My Page) on Mon, Feb 25, 13 at 13:16
| I assume you are looking for culinary herb choices? Because there are a wealth of "herbs" used for dyeing, medicinal use, utilitarian uses, etc. If speaking only culinary use: sage, angelica, parsley or basil (toss up). Sage - beautiful blooms/foliage, culinary & medicinal use, perennial, hardy, “Cur moriatur homo cui Salvia crescit in horto?” [trans. “why should a man die while sage grows in his garden?”] Angelica - so beautiful. I tend not use it as much as just admire it. Culinary and medicinal uses. Toss up between basil and parsley - both tasty and easy to grow. Parsley medicinal as well as culinary. FataMorgana |
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| I'd grow the ones that are pricier to purchase. Arugula would probably my #1, followed by shiso (also ridiculously pricey for a small bunch of leaves ~ maybe 8?) and then green onions. The latter, I have my own issue with solely because in Asian markets in SoCal, I bought them for 10-15 for $1 whereas in SF, it's over a dollar for ONE. Combined with how easy it is to grow and the overall cost savings, I think I'd choose these three. But like others have said - it depends entirely on what you cook with and/or eat a lot of, in conjunction with your zone and what you can make thrive, I guess. |
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| The easiest ones. For me that would be bay, rosemary and mint. But I would miss sage, thyme and parsley. Sadly Basil is not easy here. I never buy any herbs so if I can't grow it I don't use it. |
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| Sage, lovage, rosemary |
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- Posted by wally-1936 8b Tx (My Page) on Thu, Feb 28, 13 at 10:16
| I do not know about Lovage, will it grown in our warm climate? Maybe as an annual in the fall like Florence Fennel? Mint needs a moist area here in Texas but seems to do well in large enough pots, but needs to be used or it will get leggy and woody. Sweet and Thai Basil does fine in our area, in fact I am still waiting to see if my Thai Basil has lived thru our winter season. Sage seems to do fine here also. A Bay tree would need a large pot after a few years. As for Thyme I keep looking for one that will not just up and die off, maybe in pots it would do better? I have even stuck Lemon Grass almost anywhere and it does fine under almost any conditions but gets to be a large bushy plant on one year. Your cooking habits should decide what you will chose to grown. Happy gardening. Paul As everyone has |
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