Quote:
Originally Posted by GSUdawg521
I haven't really considered it. I enjoy cooking and do it often. I feel like I would only care about doing parsley and maybe oregano. I guess my biggest concern would be where would I do it. It would have to be either in my kitchen (though I don't know where I'd make space for it), my sunroom right off my kitchen, or on my deck.
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Do basil for certain. It grows so easily. Bought a small plant and by late summer it was this towering multi-layered titan giving off all the basil you could need. And it's always yum all summer.
Mint is a bit of a shelf life. So it grows like crazy, and is super tasty at first when the stems are thin and green. I've found that when the stems start getting brown and thick, the leaves start tasting blech. They get a weird smell, and the mint drops in quality after the plant is 6+ weeks old. This happened both with spearmint and regular mint, but the regular mint much more so.
Cilantro is limited to spring. Once it gets hot in the summer, you can say goodbye to that plant.
Rosemary is the easiest of all. It grows well, and is impervious to weather. Was still going in December amidst the snow. It took below 0 freezeouts to finally do it in..