A lot of mint

Websites say just keep it in doors in a jar of water. Last time I did that a bunch of sneaky bugs had hidden their eggs in a way my casual run under the tap did not remove. So now I’m freezing it. Mostly I use it for tea, and presumably the hot water will defrost it immediately.

Did I sun shock my kitchen herbs?

On my kitchen window sill has ben a group of herbs for a while, each growing reasonably so long as I remembered to water them. Chives, two batches of basil, mint, and some coriander.

The basil had been living in the same pot or so long that the soil level had visibly decreased. Instead of adding more soil, I decided it might be a nice idea to fill up one of the big pots I have and put them all outside together. (I don’t cook with these herbs very often, and so them being outside doesn’t hinder me too frequently.)

The mint seems to have taken root quickly, and is growing great. The chives – though very few in number – are also looking good. Better than in the pot, actually.

The coriander was actually browning in the pot. This all went away once I potted it outside.

It seems that the basil had been affected the most – the worst – to be point of nearly dying. The tips are blackened on some of them, others have browned and lost much of the beautiful green.

I mentioned this to one of the smartest of allotmentists I know and he immediately identified the problem; I took them outside too quickly. The kitchen is actually very sunny, but theres still a pane of glass between the sun and the herbs. Outside though, the temperature isn’t regulated at all and the sun is direct and day long.

I should have realised this because they even look burnt.

They’ve been out there for a while now. I’m hoping that it will settle in after the next harvest (which I’ll likely immediately toss into the compost).

You live and you learn.