I don't believe that that is normal, but can only give you generalized reasons for the slow response. I almost always suspect the potting medium when there are plant problems such as this. It might be too moist, too slow to drain, too fine-textured (made with garden 'dirt' or compost, for example), to list a few characteristics which can cause issues. Can we assume that these pots are located outside?

Here are some ideas for herb vinegar, but don't limit yourself to these - use what appeals to you: Herb Vinegars Fill pretty bottles with wine vinegar or cider vinegar, add a large sprig of herb, seal and leave on a sunny windowsill for about 2 weeks. Remove the herb and replace it with a fresh sprig. Use the vinegar as desired in cooking or for hair rinses etc. To make vinaigrette, add oil. Try some of the following combinations: Coriander leaf, garlic, and rice vinegar Borage, dill, shallots, and white wine vinegar Sage, parsley, shallots, and red wine vinegar Mint, honey, cardamom seed, and white vinegar Rosemary, raisins, orange peel, garlic, and white wine vinegar Chillies or capsicum, garlic, oregano, and cider vinegar Savory, chive blossom, and cider vinegar Dill, nasturtiums, garlic, and cider vinegar Fennel leaf, garlic, parsley, and white wine vinegar Rose petals, violet petals, and rice vinegar Tarragon and white wine vinegar Tarragon, rose petals and white wine vinegar Thyme and white wine vinegar Raspberry leaves and white wine vinegar Flower Vinegar Many different flowers may be used to make a vinegar that is delicious and delicately tinted. Roses, violets, primroses, nasturtiums, lavender, clover, elder flowers, rosemary, or thyme flowers are all good choices. Remove the stems and the green and white heels from the flowers or petals. If using large flowers, fill a wide-mouthed jar half or two-thirds full with the flowers, then pour either a good white wine vinegar or cider vinegar over the flowers to fill the jar, making sure the flowers are completely covered. The blossoms will sink to the bottom of the jar within a few days. When this occurs, you can add more flowers if you wish. Taste the vinegar regularly until it achieves the strength you want. Rebottle in clean, smaller bottles, adding fresh smaller food flowers to the liquid for decoration. If using small flowers, simply insert them into the bottle of vinegar without decanting it. A cup of flowers to 600ml of vinegar serves well. If possible, leave the jar or bottle of vinegar with the flowers added in the sun - it will help draw out the flavour of the blooms while they steep. Best if kept refrigerated. You could add this if you printed it out prettily: Uses for Herb Vinegars Basil Vinegar: Stir-fried vegetables; tomato salad; tomato soup; "overnight" pickles of marinated slices of carrot, cucumber, peppers, etc. Chives Vinegar: Whenever onion flavour is desired; egg salad; cooked broccoli or Brussels sprouts; marinades. Dill Vinegar: Cooked beetrrot or cabbage; three-bean salad; coleslaw; potato salad; poaching eggs or fish; cucumber salad. Garlic Vinegar: Green salads; vegetable salads; spinach; marinade for sauerbraten. Lemon Thyme Vinegar: Mayonnaise; fish and fish salads; stirfry vegetables. Mint Vinegar: Stir into mayonnaise or whipped cream for fruit salad; sauce for lamb; fruit gelatin; fruit punch. Nasturtium Vinegar: Whenever peppery flavour is desired; pickled eggs; meats before grilling; green bean salad. Oregano Vinegar: Scrambled eggs; salads; pizza Raspberry Vinegar: Spinach salad; baked pears or apples; hot chicken; meat marinade; add to yoghurt for fruit salad; add to soda or tonic water for a refreshing drink (1 tablespoon per glass). Rosemary Vinegar: Pork or lamb marinade; tomato and cucumber salad; orange and onion salad; fried potatoes; fruits. Tarragon or Winter Tarragon Vinegar: Chicken; crabmeat and tuna salads; vegetable juice cocktail; chicken gravy; hollandaise and bearnaise sauces; peas and;onions combined; green salads. Salad Burnet Vinegar: Cucumber flavor without indigestion; salads; clear or potato soup. Mixed Herb Vinegar: Crisp green salads; bean soup; cooked green beans. Consider herbal oils for external use only: Pack a jar with fresh herb and pour in enough olive oil to completely cover. Leave on a sunny window sill for 2-6 weeks. Strain liquid into another jar through a fine cloth or coffee filter, seal and label bottles. Use as a massage oil or add to creams and lotions. OR Heat about 280g dried herb or 840g fresh herb in about 700ml oil in a double boiler for 2-3 hours. Strain off the solid matter. Or for culinary use, try doing the oil this way. Use olive or canola oil for best results. Hot Infused Oil Place a ratio of 2 cups oil to 1 cup of dried herbs/ 2 cups fresh herbs, in a glass bowl over a pot of simmering water. Slowly heat on low for approximately 3 hours, and strain into a bowl. Transfer liquid into dark bottles, cap, and place in a cool, dark place. Sniff it occasionally, and if it smells rancid, toss it out.

Oh, and if you're selling sachets and things those are "crafts" and will be a business, not a farm AFAIK and you will need to collect sales tax, file a Schedule C, though I don't know if you need to register as a business and get an EIN if you keep it small. My sister has friends who sell a lot of lavendar products, and I know someone who sells soap and knitted (not from her sheep, she only has goats) washcloths and such, I could ask them what they do for those products since they also sell eggs and farm "produce" (edible) - though a lot of people make goats milk soap instead of cheese, etc. b/c there are just so many regulations and expense involved with a dairy. I also know someone who used to sell at New Hartford market who has a commercial kitchen and does dried herb mixes, bean soup mixes, etc. so you will be competing with established business if you pursue this line. It might be worth looking into a wholesale market (with your acreage, all in herbs?!) with her and/or restaurants, the mom and pop grocery store down on Rte 44, etc.

I haven't had much time at the computer lately, and I missed this until now. Sorry. Thanks, LindaC, for answering in my stead, especially since I didn't know the answer! Loves2cook4six, I got the recipe from my King Arthur Flour Baking Companion, and their recipe for white bread calls for potato flakes, so that's what I copied down, and what I've done when I've made this recipe. (I'm only now getting to where I feel brave enough to experiment with changing bread recipes) There are others here that are much more expert on bread making than I am, but I can't imagine why you couldn't just use a different bread recipe, and just form the monkey bread as it's described, as Lowspark pointed out. I think a fairly light textured bread is called for, and I suspect the potato flakes might have something to do with helping the bread to keep a light texture. However, I don't really remember what the potato flakes do for the bread, other than they are a sugar source. I wish I could answer your question more clearly. Sally