Hi Lali and all you gardeners :-), Very impressed w/your green thumbs in getting grocery "volunteers" to reproduce in your gardens. I'm pretty much a "brown thumb-er" in that I basically can get thing to grow, but keeping them alive~ now that's a problem. For example: I just can't seem to get lemon grass to thrive. I've had a pot in full sun and they just limped along till it faded away. I have another pot, this time under a light shade cloth and it's not doing much better. What's the secret here?

Is your window-box indoors or outdoors? Is it glassed-in? The truth of the matter that the above-ground bits are a reflection of the below-ground bits. If the below-ground bits (the roots) are squashed and cramped, they won't be able to feed or drink properly, and the end result will be sick plants that just can't grow. Think how difficult it is for you to drink through a bent straw, and how difficult it would be for a child to grow if kept in a small box constantly. I'm truly amazed that this assortment of plants has survived at all together. Mint on its own will spread aggressively; mint likes moist conditions - rosemary likes fairly dry conditions. The others like it somewhere in between. Mint does best in partial shade, the others like full sun. Basil likes a rich soil, the others prefer a poor soil. Honestly, your combination is a recipe for an early demise of all your plants! You don't mention drainage at all. Also, if you allow potting mix to dry out completely, it will become water-repellent.

Basil: pick off leaves individually or prune all around the plant (never taking more than one-third of entire growth at once time, then waiting for the plant to regrow before pruning again) and use either individual leaves or sprigs for cooking. Stems, of course, should be removed before serving the dish. Harvest regularly to encourage more growth. Some people say the flavour changes once the plant flowers, but I've never found this to be the case - mine flower from tiny and never stop! The flowers are edible. The plant will die as the cold weather approaches. That's normal. It's an annual. Sage: as for basil. The flowers are edible and do not need to be removed. Oregano: as for basil. The flowers are edible and do not need to be removed. This plant can spread quite quickly, so keep an eye on it. Parsley: trim off all over the plant if desired, or just pick stems, as far down as you like. I like to take the lower stems and leaves, encourage more top growth. Once a flower stem appears (in its second year), the flavour becomes more coarse, but if you let it go to seed, you'll get lots more plants next year. It's a biennial. Coriander/cilantro: be quick if it's hot in your area! This plant will bolt to seed very quickly, and in a hot climate may live out its entire life-cycle in a mere 2 weeks. Once the leaves begin to turn lacy/feathery, and begin to produce a flower stem, that's your warning. Again, pick off individual leaves, or cut whole stems. The feathery leaves are edible, but of much coarser flavour than the 'real' leaves. There's not a lot you can do to stop it going to seed. Let it happen. The seeds are edible when fully ripe, and some will inevitably drop to germinate and start new plants. Best to sow seeds about every 2-3 week to get successive crops. It's a short-lived annual. Honestly, there's no talent or special knowledge required for harvesting or pruning. A lot of it is just plain commonsense, and no special knowledge is required. If you want a leaf or a sprig, take one! Take 2. Take 10. Just remember the rule of thumb - take only one-third of total growth at any one time - regardless of how big the plant is. Doesn't matter where you cut the stems, really, unless you have an eye for aesthetics! If you want to harvest your herbs for medicinal purposes, there are optimum times to get the best medicinal properties from them, but really, it isn't critical.

Oregano will almost certainly have rooted pieces you can just remove and plant straight away. (Self layered) No need for cuttings at all. Thyme and sage may well also have self layered and have bits ready to remove. Rosemary will root from 6 inches pieces just stuck in the ground. Sage will root from shorter pieces stuck in a pot of cuttings mix or any free draining mix. The more sprawling varieties will also self layer. Lavender I don't grow but I've seen two inch cuttings used. To avoid mould I wouldn't use a bag or dome for any of these Mediterranean natives