This question gets asked every year. The answer is, if it is a true annual, it'll die out eventually no matter what you do, although you can enjoy it until it does. If it is a tender perennial it is worth trying and can even be planted again next year if they can withstand the bugs inside (spider mites, etc.). Last, they have to be acclimated to the inside when coming in, just like they do when you're putting them outside. They need to get used to less light and temp changes gradually. One thing I will say, this causes a huge debate over the bugs, but I don't understand why. Plants get bugs outside in the summer just as easily as inside in the winter. If you are vigilent and have healthy plants, you should do as well inside as out. I haven't let bugs deter me and have had huge plants come the following spring rather than starting from scratch for many years. Good luck to you!

I may be reading into your reply more than is there, but it seems you are abit lazy to do any research about your interest in winter blooming flowers, and would rather just order away on the internet without knowing much about the habits of what you are buying. You can get info online about the plants whose flowers intrigue you,(try googling the plants by their scientific/botanical name), or you could go to a library or bookstore and read/buy books with the info you seek. The Sunset Western Garden Book Encyclopedia is an excellent general resource which would go a long way towards answering your questions. Or you can do as you have replied, conduct your gardening as one large experiment and see what happens. The resources are all out there, including knowledgeable nursery people. However, you will get more willing help if you indicate that you are not just being lazy, but have actually tried to research this, and need more direct info that applies to your particular growing situation. I can't quite see how living in a dark apartment has anything to do with not seeing the plants in the landscape which you must pass by everyday, or do you only go out at night?

The trick will not be so much as to what will take the Sacramento winter but rather what will grow in small pots. You can sow these directly into small pots and, after the kids get tired of them in 2-4 weeks, you can give them to someone (maybe even the kids) to plant them into the ground. Chervil Soup/leaf celery Cilantro, coriander Marjoram Parsley Anise Joe

If it is not absolutely essential to have fresh basil leaves in all your prepared foods, may I recommend that you make a simple pesto of olive oil and fresh basil instead. Upon searching the subject on the web, the idea that worked best is placing the pesto in plastic bags. Then you flatten them out and freeze them. I use this simple pesto as a seasoning only. Whenever I make a tomato sauce I just break off a chunk and add it in. You don't need much, as it is extremely strong. And when I make pizza, I just add a little to the garlic and olive oil mixture which I brush on the crust before adding the other ingredients. I would imagine that, if you wanted a traditional pesto, then you could thaw it and add the remaining cheeses and pine nuts. Since you are able to grow a large number of plants, a good stash of pesto would go a long way to reduce costs during the winter months. You would then only have to purchase a smaller amount of fresh when you absolutely need to sprinkle a few fresh leaves on a dish. When growing basil, keep pinching it back to keep the plant productive and bushy. Ideally, try to keep it from flowering. Usually when it starts to try blooming, I harvest it at this point. Parsley should do well for you, but it's at its best in cooler fall weather. My heat zone is a little cooler than yours, and I've harvested it well into November. With regard to rabbits, just buy a roll of that galvanized fencing which has smaller squares near rhe bottom and that should help. If in a garden area, I just purchase 3/4 inch PVC tubing, cut it in half and use it to prop up the fence. Or you can cut the fence to size to make cages for your plants. When used for seasoning, you can also make a simple parsley pesto as well, freeze as above, and use the fresh only when needed for garnishing. In addition, a quick search on the web also resulted in an oregano pesto. However, my inclination would be again to keep it simple using only the herb and oil and save it for seasoning purposes. Perhaps you could connect with an area farmer to grow the additional herbs you need. Happy cooking and much success to your restaurant!