Picky cooks 2669Not mine... I have and will cook separate meals for my father based on what I know he likes. To not do...
Bummer. Mine is only 8' x 8' and all I do is keep one 60 watt bulb burning inside of it to ward off freezing.
The rosemary (and other low water perrenial herbs) are on the west side of the house, right up next to it. they have a west exposure so get south and west sunlight, and I think the heat of the house protects them too.
We don't get snow and it only gets down into the teens. We DO have ice storms however and I've come home from work in the morning to find a heavy coating of solid ice on the rosemary (and other herbs) and they lived...
Picky cooks 2668The Bubbo I don't like big pieces of cooked onion - it's the texture. So when I was a kid my mother used to grate onions by hand to put in...
I have Rosemary, Thyme, Sage, Mexican Oregano (and had Italian Oregano for about 4 years but it finally died and I will not re-plant it), Dittany and Curry. Dittany is a type of Oregano but much milder and I really like it! I also use that for an ingredient in home made Incense.
I think your winters are longer there. Ours really only start freezing up in late November, and they are pretty much over with by the first of April. You can plant in Mid-March but it's iffy as we can get a late freeze.
The smaller the greenhouse, the easier it is to heat. The small 6' x 6' pop-up ones run about $220.00 including shipping, at least here in the US. That's big enough to grow a few winter herbs in. A cold frame is
I feel your pain..... Basil sometimes does ok for some people in a window box with a south exposure?
Picky cooks 2670Kimberly flavor. So she'd run them through a grinder to get rid of the texture. Similarly...
Nice. :-) I presume that is South England? -- Peace! Om
"My mother never saw the irony in calling me a Son of a unpleasant woman" -- Jack Nicholson
