Thanks! Growing everything from seeds made it more interesting. All
my failures were in never getting some things to germinate at all.
Sanvitalia, Basil, Lovage, Lavender, Convulvus, French Vanila
Marigolds, Blue Lace, Cumin, Rosemary, Spinach, Flamenco were all on
the no-show list. PLus I had ground that was uneven and flooded out
what seeds I planted. The clematis & tomato plants I did buy--didn't
realize i needed to start tomatos early. Everything else was seed.
Another learning lesson-- "burgundy" in flower catalogs usually means
purple and not wine-red. I had wanted all red/orange colors in the
bowl. The california poppy seed were yellow instead of advertised red,
the petunia are a purple not a deep red, the silene is light violet.
I'll know better next year.
Actually they are both Nasturtiums.
Peach Melba is the yellow with red centers and it has a much smaller
bronzed leaf with wine red outline. You can see the red in the leaves
just below the center flower. It doesn't fill out like the Alaska Mix
Nasturitums. They are taller than wider for me. There are three in the
basket and they aren't anywhere near as full as two Alaska's.
Milkmaid is the pale yellow/cream one. There are two in the basket.
One grew way out of the basket--reaching for sunlight I think. The
ceiling is ten feet high and when we hung them they were over my head
and getting less sun because of the roof overhang. That's when the
Milkmaid through out that long arm hanging off the side. I extended a
chain down so they would get more light and I can see them better.
i'm green with envy.. beautiful! enjoyed the pics. this is my first
full summer in my new location and it is so cotton pickin' hot many of
them look like they've been dried and pulled through a knot-hole.
Amazingly some of the cuttings i potted are coming on,though, so more
hope for the future.
you did good.
In my experience, basil is pretty easy. Never got cumin to grow from
seed (although I *did* grow a sesame plant). Rosemary is hard. I think
I got one plant from seed that flourished encouragingly and then died.
Oh, and I was starting in a greenhouse with heating mats and whatnot.
Tomatoes were pretty never-fail in that atmosphere.
YMMV. Mistakes happen. I once ordered a dozen "mixed color" iris, and
they were all white. Funny how, to me anyhow, there are color
combinations in decor or people clothing that are perfectly ghastly,
yet a purple flower next to an orange one can look just fine.
Gorgous picture. I love nasturtiums, but have never had a day's luck
with 'em. Good soil, poor soil, full sun, part shade -- they hate me.
But I'm going to try again.
And again. BTW, nasturtium leaves and flowers are edible. The leaves
are pretty spicy, but the blossoms are nice decor for a salad.
I was thinking that if you can protect that baker's rack a bit and the
pots, you may get enough heat-sink effect with the stone(?) side of
the house and brick patio to keep those perennial herbs going. Sage
and thyme (was that thyme?) are perennials. If the thyme is oregano,
then that is also perennial. My late lamented rosemary bush survived
for years against a SW-facing red brick wall through a number of harsh
Now where are you going to establish your compost pile/heap/bin?
That's what I heard--I just had no luck. Planted 6 seeds-no
Sesame...theres one I didn't think about.
:-) I do love this camera!
The ones in the ground became round bushes. They were all green and
the very last to blossom, but when they did they were covered. The
wooly aphids love them and I'm always chasing after them. I can't tell
you what I did right or didn't screw up.
I haven't eaten them but I have read it.
Actually that is an interesting idea. I actually have room to bring
some stuff inside, but the baker's rack could work. It is Thyme. There
is also some parsley and dill in there (hidden behind the pepper).
I've got a bowl with oregano, thyme and parsley. I could relocate that
to the rack.
I have to research some things to grow up on the landing
DiGiTAL ViNYL (no email)
Zone 6b/7, Westchester Co, NY, 1 mile off L.I.Sound
1st Year Gardener
I've re-thunk the rack. You probably want those plants nestling close
together and the pots heavily mulched. Maybe all on bottom shelf with
straw stuffed around. Same spot -- sun and heat-sink -- but wrapped up
warm with the pots as little exposed to wind and weather as possible
Things in pots are more vulnerable than things in the ground. Dill
(and basil) is an annual. Parsley is a biennial, and pretty hardy. You
usually want to treat it as an annual and start new plants each year,
because the 2nd year, when they flower and go to seed (giving you a
lifetime supply), the leaves are less useful, but you *can* have a
little nice fresh parsley over the winter. Oregano, sage, and thyme
are perennials if conditions are right. I searched on "sage herb
hardiness" (without the quotes) and came up with a number of useful
references. What zone are you? Looks as if thyme, oregano, parsley,
and possibly sage are good candidates. Rosemary would definitely need
to be brought indoors. When you achieve a rosemary. :-)
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