Hey there, I too will share what I have learned... Basil - It will grow in a pot or garden (if you use a pot I suggest it has own pot), one plant will take all the dirt if you let it(unless in the garden), more plants and the dirt runs out sooner. I suggest you kill it early, having planted one every other week or so, that is unless you want free seeds. In that case let one or a few plants live till they flower and die, or if you want just trim the flower/seed part off after the majority of the flowers have open and turned brown, then harvest the seed, very easy to do, just a little time consuming. You can keep using the basil though some think that the basil becomes bitter after it sets flowers, i cannot tell the difference. As for starting from seeds, start them in your normal pot, just broadcast a few seeds on the dirt, water it and it will grow. If you harvest your own seeds you will no longer worry about how many seeds you put down(i.e. you will have too many!) Garlic Chives - mine are in a sq ft garden, Mine are three years old now, started from seed, and transplanted. They will over winter fine (they just look ugly during the winter). The leaves have gotten broader each year, they look nothing like the chives at the store, but they taste good! I agree with what others have said each plant has a bulb it works from, and has a few to several leaves per bulb. I am sure these would work in a pot, but I think if you can put them in the yard or garden it would be much better for you they are a very tidy decorative plant. These too will go to seed, they produce a cool little flower for each plant (the bees loved these!!!). That is where the seeds are developed. also you can eat the flower if you want, just tear it apart and use like chives. You can save the seed for spring if you want each flower makes like 25+ seeds, way too many for me use, as you do not have to replant chives each year. Cilantro - Really easy to grow, broadcast some seed, water if you want, they start regardless. They do have a hard time in the heat, just plant more (seeds are free!) I think they do like a mostly sunny spot that has some shade in the day (they did better when I had a lot together, probably kept the ground cooler). Leave a couple or more to go to seed again, and free seed!! Each plant (depending on size) make like 10-50 seeds. Again you won't care about the amount you plant you have plenty from each plant. Again the plant tends to lose flavor when they go to seed. Their ok in a pinch (nutritionally they should be ok just not as much flavor). I suggest a planting each week if you really like it, or every other week if you don't. Takes a few (2-4) weeks to reach a collectable amt per plant. These will over winter BUT the plant has no flavor (sometimes a bad flavor) in spring time. Suggest tilling in, unless some one knows if the plant will recover? I have one plant that has overwinter and is becoming bigger than any cilantro plant I have every had, it is the size of a large parsley plant now, I want to see if it recovers or not. Btw collecting their seed is way easier than the basil's, they have a large seeds. Btw the seed as a spice is called Coriander, I set some seed aside for cooking with. Thyme - A store bought starter plant, is several years old now overwinters fine, but has thick (2-3mm) stock now like kinda like a little bonsai tree (haha). Not as productive as first year (but that may be because I STUPIDLY put pasta water on it, DOH there is salt in that!!! It's not good for the plant you know, didn't kill it though, just made the leaves really tiny. haha that hurt to write). Even though it has flowered, I have not found how to get seeds yet (though I have not searched yet). It has pretty little flowers, could be something ornamental if you wanted. I have started other plants from clippings, just give be sure it has enough plant to give it the chance to live. Parsley - I started with seed (this year, and last year), I have it in the garden and in pots. in the garden it might overwintered fine, last years plant was older with a large root the size of a carrot or so, it rotted before the middle of winter, this years plant is still alive and is growing fine, go figure. Though it is not a bushy little plant, now it is a flat plant very close to the ground, tastes fine though. The plants in the pots are from last year, they are still doing well, I had them inside during the winter, seem to fare well in the window, almost no growth as expected though, that is until I put them outside in the late winter sun. These did not go to seed, though I thought they should have (would have been nice, but no free seed!). Garlic - This is the first year for me, and they are still in the ground. Pots should work, I think ground is better. I started the first batch in the garden in October, the second batch was in pots planted about Nov-Dec, they sprouted inside the house by the window. The first batch in the garden really took off now the weather has warmed, with some of the stalks now about an inch in diameter (much bigger than I expected as it is not supposed to be ready to harvest until August). The second batch isn't doing as well. These were put out before the last frost, and taken in at night (to avoid the frost), to take advantage of the warmer weather and sunlight. But they have not had the growth the first batch have had, they just seem spindly, but I think they will catch up. I have just planted another batch in the garden. I really think that the way these are sprouting they may catch up to the first batch. My original spacing was with 4 per sq ft, I think that is too far apart though, I think that you could probably squeeze 5 in a sq ft easily. I'm told the garlic leaves are edible (might be thought though), use them like green onions. Garlic may develop a bulb looking item on a stalk (and/or flower) this is a seed/clove and is also edible or you can plant it. I saw a video from some farmer on expertvillage.com and he had a great Idea. Intended for plantings in a garden, but works in a pot also. Say for example you have a garden full of winter vegetables right now, no room for garlic. Well what you do is plant the whole head of garlic in October like normal in a small area or a pot. The cloves sprout, you let them grow like normal till spring, then remove the bunch of sprouts and separate them (carefully) and transplant them where you want when the ground is ready, viola you have a jump start for the garlic. I have tried this, so far the plants seem good. Mint - grown from seed in a pot, grows and grows and grows... Once established will take over anything you put it in pot, garden, yard... beware the mint! Its not as bad as that, but I have heard the horror stories... Also I don't know why but... my mint sucks, It has no flavor, no aroma, little leaves. I'm gonna give it till the summer to shape up or I'm gonna compost the little sucker. Gonna have to find a better mint, suggest you try before you buy a plant. Oregano - Grown from seed, in pot, this might overwinter. Grows similar to mint with it's long stems,though they do grow a lot slow than mint. It might be able to grow up a trellis, and may be worth it as it has nice little flowers. The stems will take root to begin a new plant if you want, not sure about how to get the seeds though. Oregano in an 8 inch pot got root bound by end of the season. Sage - Was grown from seed in a pot, started last spring. It is a shrub so should have no problem overwintering. I have several plants in one 8 inch pot, does not seem root bound yet. Alright hope this helps, sorry I was so long winded!!.

Your set up with grow lights sounds very impressive, and frankly many seed starters would give their eyeteeth for something similar. Also, although their growth may eventually be stunted, 5"X5" pots can keep herbs going for quite awhile, especially if harvested frequently. Each herb has its own cultural requirements, though, including how much watering is needed. If plain potting soil was used, that dries out quite quickly, but as you know overwatering is also very bad for herbs. You really might profit from looking up the cultural reuirements for each herb you have. I admire your persistence, and success with the cilantro. I have never had much success with growing herbs indoors, but if that is your only option right now, if anyone can make a go of it, it would probably be with your setup. If there is a way to install small trays under the pots so that the pots could be drilled for drainage, that would also be a plus. You might try a little rooted bay tree sprig. They are more costly than many herbs because they are really a tree and it is difficult to get their cuttings to root, but they can frequently be kept alive in the winter and set outside for the summer.

If your perennials (sage & thyme) are baby plants, you will want to harvest *very* lightly, maybe only a few leaves, until the plants have had a chance to establish themselves. Your plants will be stronger and you will have more to harvest in the future for it. Search through the posts of this forum for LOTS of information on harvesting herbs to add to whatever you've already been told. FataMorgana

Well, I'm going to have to wait on stocking up. I can't believe it but all 3 of our cars broke down. The third car is for emergencies such as this... it broke down too. So I'm going to have to put a hold on ANY stocking up for quite a while. This is what I wanted a storehouse for, just in case we didn't have much money. :( Not all Thai food is the same. There is the "American" version & authenic, like every other cusine :) Both are good and both vary but the way my MIL cooks it is she buys a pound of shrimp and makes one dish & then uses a pound of chicken for another dish. My point is, I can't afford to cook like that although I know my husband would love that. It's hard to cook for someone who was used to all that after they've had it for 20 years, it's been a slow process to get him to understand I can't make two different meats in One meal. It's just too tight on our budget. That doesn't mean he won't ask me to cook up another pound of meat for lunch on the weekend or something. Anyway, that's why I'm struggling with stocking up on meat. I don't have much space or money for alot of it. But I don't want to be struggling for it later when it's expensive. Planatus - You've posed a unique solution but at the risk of offending you, even if no one is home and it's bank owned, I would consider that stealing. I have no way of asking the owner or bank if I can have the fruit. I would love to, don't get me wrong but I couldn't with out permission. I can't find much in the way of seeds for Thai veggies. For the most part he loves American veggies anyway, but I love that idea! :) Reading Lady - I'm looking into the Extension right now! Thank You! :) We've frozen Lemon Grass & Galangal too, that has been a big help. I haven't tried making curry yet, but we are looking into that! Since Thailand is near India they have the same love of "heat" in their food. So I promised my husband we would find a good curry recipe. Do you have one? Pixi_lou - Thank you so much for the Vinegar link & Baking Soda book idea! I needed those! I knew they were out there but I hadn't put aside the time to look them up yet. I was so worried about stocking up on the food. I'm checking it out tonight. I really appreciate the time you took to link it up for me. What is everyone stocking up on more of, lately?