I agree with Flora - its not rust. The following spray should help - it's an excellent all-rounder: GARLIC SPRAY: Soak 1/2 cup crushed garlic cloves in 1/2 cup vegetable oil for one week. Add a little liquid soap and dilute the mixture - 1 part mixture to 10 parts water. Garlic spay will kill and repel aphids, woolly aphids, bean fly, stink bugs, crickets, grasshoppers, red spider mite, sawfly larvae, scale, snails, slugs, thrips and caterpillars, mosquitoes and ticks, the adult moths of leaf-miners and mealy bugs. It is an effective fungicide when used 3-4 times a week against potato blight and damping off. OR Crush 100g garlic, 2 chillies and 2 onions and cover with water for 24 hours. Strain and add enough water to make up 2 litres.

Steve, I don't understand why you are using trellis's. None of the herbs you have have vining tendencies. If you are using the trellises for support, I'd recommend trimming back the plants instead to put more energy into making roots and filling out the plants themself. If you don't mind what the pots look like think of recycling 2 liter soda bottles, gallon jugs with the tops cut off or anything slightly resembling a gallon size pot and poke 4-5 1/4" or 1/2" holes in the bottom for drainage. If you have a recylcing center near by I've never found one that doesn't mind you going through it for containers (this is from experience) and they are free. Yard sales are another great source of cheap pots, I just bought a barrel, square plastic patio container and a 3 gal foam planter for $3 (don't be afraid to bargain...they were asking $5 for 2 of the pots and got them for $2. But do save your money and use a soil less potting mix preferably without fertilizer (the fertilizer washes out after a couple of waterings anyway). Daisy, I disagree with keeping the soil permanently moist. This may be so until and only until the plants are established, once the roots have developed enough that the plant is thriving allow to dryout between waterings. Many an herb has died from over watering, herbs prefer the soil to dryout between watering.

I'm sure that Daisy can answer this for herself, but this is what she said in a prior thread: Posted by daisyduckworth (My Page) on Tue, Jul 18, 06 at 17:51 Peppermint is the preferred variety for flavouring ice cream and other desserts, confectionery, especially chocolates. Leaves may be crystallised. Delicious as an iced tea. Add leftover stems and leaves to tea or coffee. Spearmint is the preferred mint variety for traditional mint sauces to serve with lamb, peas and potatoes. Meat, fish, vegetables, salads, fruit salads, stewed pears/apples. Use in lamb dishes, jellies, with cold cuts, cheese, peas, Middle Eastern dishes. Mint Chutney 1 cup lightly packed mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts) 3 tablespoons parsley 1 tablespoon lemon juice 1 clove garlic 1 teaspoon salt 1/2 teaspoon curry powder 1/4 teaspoon cayenne

That is so neat, would you part with a little piece in trade for some Allspice baby trees or postage, I've scoured the interwebs and can't find any in stock anywhere.