Nearly 20 clients from @annsplaceinc attended the two classes on herbs at my house. Because my budget is tight and I was unsure of sources, I grew oregano (Origanum vulgare), thyme (Thymus vulgaris), basil (Ocimum basilicum), and stevia from seeds in April to cover my bases.
Rosemary (Salvia rosmarinus) I got from my usual supplier, @gilbertiesorganics. And for soil, I still have plenty of bags on hand from @mcenroeorganicfarm that I purchased last Fall.
Interestingly, many of my clients comment on the excellent quality of the soil. “This is fantastic,” says Lisa, troweling though the bucket of soil on her table. “Where did you get this?”
I then talk about the differences of good verses bad soil and why plants often purchased at big-box stores or supermarkets need constant watering and fertilization to stay healthy.
“But you don’t have to worry about that here,” I say. “We have great soil and plants so all you have to worry about is if you want your herbs in separate pots, hanging planters or a window box.
“Everything is small now, but will grow fast,” I start. “By the end of the season, the rosemary will grow to about here, the thyme to . . .”
Describing to them the different sizes of the herbs should help them figure out how many to plant in a single container. After a little bit of instruction, clients form a safely distanced scrum going for pots and plants.
“I don’t like rosemary, can I take something else,” asks Jane. “Yes if there are some left later or you can fine someone to swap with,” I reply.
Another clients proffers an oregano in her direction.
I also have some spare pepper (Capsicum annuum) and tomato (Solanum lycopersicum) plants that folks can pot up and take home. By the end of the classes there are none left.