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Best way to keep those supermarket herbs alive (if any)
in Fruit & veg
So these are about the only herbs I can get hold of in the current climate. I've read things online saying split them into about 5 different plants then repot. This is fine but I have corriander, basil and parsley and chives so that's an awful lot of pots.... I do have some topsoil plus compost and some really large plantpots. Would whacking the whole plant into one of those containers work since that'd presumably give the plants the growing room they need? Or would you recommend stick with the 'divide the plants up' method? Thanks
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The basil will need protection, warmth and good drainage. Chives and parsley are quite tough, and will tolerate cooler, damper conditions. Chives will grow in shade too, so you could plant some of those in the garden once they're acclimatised.
Coriander would probably be fine in with the basil though, and is a bit tougher than basil normally.
Keep them inside for a while though - it's only early April, and these plants are grown in very protected conditions. Once summer arrives, you can put them all outdoors though, as long as it's warm enough where you are for the basil
I live in west central Scotland - not where that photo is...
If chives look vigorous, i put them straight into the ground. The only one that doesn't do particularly well is thyme. It has probably been forced too much.
Stems of basil and thyme can be stuck in a jar of water on the kitchen windowsill where they sprout roots quickly and easily. When a few roots have developed each stem can be carefully (the roots are fragile) potted up to make a new plant.
You might be able to do the same with coriander (never tried it) but I always grow coriander from seed. You can order seeds online. Calypso is a good bolt resistant, cut and come again variety of coriander. Sow now and you can start harvesting in about 6 weeks.