If you wish to preserve greens fresh longer and make them feel good at home, when growing in a pot, should follow a couple of nuances.
It is no secret that in the stores purchased herbs in the pots are cultivated in very large quantities, with artificial lighting, artificial thickening, in order to make them look brushy and healthier. So it is difficult to maintain the bushy foliage of the herb healthy for long-term, since the root system of the plant is relatively small, so the best solution is replanting in better conditions.
Annual herbs such as basil, coriander will be harder to replant, because they have a weaker root system, but stronger herbs may very well adapt and grow for a long time and mightily.
And yet, replanting from the pot purchased from the store will be much better for any herbs, than to leave those in the small pot. It is the best to choose a clay pot, previously soaked in the warm water. In the bottom of the pot lay out the drainage layer using gravel, coarse sand, pebbles, small stones or shells. Before the replantation, water the herbs and after place it aside to pour off. Then it is recommended to cut the herbs a little. Carefully remove the herb from the small pot and plant it in the pot that is prepared with a damp Plant Food VermiCompost and substrate (vegetable nurseries) mixture. When planting leave at least 2 cm free upper layer to the edge of the pot. If you plant number of herbs in the one pot, then they should be quite close to each other, so that between the plants would not be an air gap. After the replantation water seedling thoroughly and then place in a bright location, such as on windowsill.
Importantly! Before replanting the plant in the new pot, mix Plant Food VermiCompost with thoroughly ventilated substrate in the proportion of 1: 3, in order to ventilate the soil and heat it up at room temperature.
Deeper pots will be suitable for basil, mint but for thyme, marjoram, tarragon and rosemary are suitable flat pot, because the root system is not that deep. It turns out that the growth of herbs may also be affected on the shape of the pot - the best are circular pots.
It is worth to memorize!
• For parsley new leaves will grow if they regularly will be plucked off. Also have to cut off or tear along spring onions from time to time, then regain the new harvest.
• Any herb foliage should not be cut or peeled off more than 2/3 at one time.
• Peppermint is recommended to cut up to half, after that it will soon re-grow again fully with new leaves.
• In any case do not use nutrition preparation provided for the flowers to improve the soil, instead use a natural fertilizer for herbs - Herbs Plant Food or for vegetables - Vegetables Plant Food.
• Not in vain in the stores herbs in pots are sold wrapped in a polythene. It protects against the cold, to which herbs are very sensitive, so they are transported heat-sealed.
Storage of fresh herbs
If purchased picked fresh greens and want to keep them for a number of meals, you can use some of techniques that will make them to stay up longer. One of these techniques is to keep the greens in a glass of water. For example, dill, parsley, basil, mint very well will stay up, with the stems immersed in the water. In this case, you should observe to avoid from mixing different herbs together and have to arrange herbs in separate containers. Also, it is recommended to change the water every day and rinse stems under the running water, otherwise they will remain glib and the water will become stuffy.
Another effective way to store fresh herbs is to put them in a polythene bag, blow into it and to tie up. Oxygen will be enough and thus the greens will stay fresh for at least a week.
Can wrap fresh greens in a newspaper or tissue paper and put them in a polyethylene bag and place in a refrigerator. Also like this the herbs will stay fresh much longer.