After the frost danger passed, I removed the herbs I had bought
at the farmer's market from their pots, loosened their roots
a little and placed them in the soil. The plants had to be
the right size for the box. They also had to be non-invasive
species. I opted for plants with relatively short root systems
due to the depth of the box. Here's what I planted.
1. Parsley (Petroselinum crispum)
This hardy biennial extends long into the gardening season.
My favorite is the robust-tasting flat-leaf Italian parsley,
as opposed to the curly variety. It can be started from seed,
in which case germination is slow, about two to five weeks.
Ideally, it is best started indoors. To speed up germination,
soak the seeds in warm water for 24 hours before planting.
Parsley prefers full sun or light shade and lots of watering
during dry spells.
||Basil's smell and sweet flavor combines particularly well with garlic and tomatoes.
Basil (Ocimum basilicum)
Along with the common variety, some other favorites include
purple basil, such as 'Red Rubin', and Thai basil. Seeds can
be sown in pots or directly in the soil once the risk of frost
has passed. Germination will occur in five to eight days.
As with other herbs, watering is dependent on rainfall. During
dry spells, watering should occur about once a week. It's
best to trim basil throughout the growing season and to remove
flower buds to encourage growth. Basil is also a mosquito
repellant, an added bonus.
3. Sage (Salvia officinalis)
Try common, golden ('Icterina') or purple ('Purpurascens')
sage. This perennial herb grows from seed or cuttings. For
cuttings, rooting time is about four weeks. It should be renewed
every three to four years