Material on this page is summarized from
The Bountiful Container by McGee & Stuckey
unless otherwise noted.
Basil
- Basil is a Mediterranean plant and therefore likes hot temperatures. It is also good to let the soil go partially dry between waterings. Don’t over-water!
- Fertilize when first planted, then once in mid-summer with high-nitrogen plant food.
- Take plants inside (or cover) if temperature will drop below 50 degrees Fahrenheit.
- Regular harvesting encourages new plant growth.
- Pinch off growing tips as branches develop to encourage new branches to grow, but this may encourage flowering rather than new foliage if there is too much pinching. Basil flowers are also edible but not as flavorful.
- To make plants continue producing leaves without flowering: “As soon as you see flower buds forming, cut the main stem all the way back to the point where just four leaves are left. Then give the plant a light dose of fish fertilizer, and it will quickly grow new leaves.”
Chives
- Smallest member of the onion (and garlic) family
- Edible part of chives are the grassy tops to the bulbs. Bulbs are left to grow and multiply; chives are perennials.
- Fertilize once per month if harvesting regularly.
- To harvest, just cut off a few stems at a time near the base.
- Chive flowers are also edible.
Oregano
- Needs well-drained soil; do not over-water. Also ensure that pot does not stand in a saucer of water, which will result in root-rot.
- Harvesting encourages regrowth and increased bushiness.
- Oregano flowers are also edible, they make a good garnish
- has a similar flavor to marjoram
Parsley
- Member of the Umbelliferae plant family, which also includes carrots and Queen Anne’s lace
- is a biennial: it takes two years for the plant to go through its entire life cycle. However, only foliage in the first year is tasty in cooking.
- Grows in full sun to partial shade; do not over-water.
- Cut oldest leaves first, leaving more central, younger leaves to grow.
