Next year, see if you can get basil going. It might like hideous conditions more than you have where you are --- it thrives in Oklahoma is bad soil and boiling temps! :haha: But it's such wonderful stuff, it's certainly worth a try.
I had thyme growing in a pot for two years, left it out year round and despite everyone saying it likes it best outside, it wasn't at all happy .... til i brought it in last winter. It took off like crazy then. I now have it planted in a raised bed where it's establishing itself and I'll probably divide and bring half in for the winter (just in case). i pinch it off for spicing meats and stews - it's great!
Spearmint loves abuse almost as much as basil. If it's doing well now, try repotting into a larger pot very soon (like in the next week or so) and wintering outside. Don't plant in the ground or it will take off. I use my spearmint for fruit-buttermilk shakes (ice, buttermilk, fruit of choice and lots of spearmint) and fresh fruit dishes (strawberries with cream and a touch of spearmint are heavenly). It makes great sauces and dips --- I actually made a pork roast a few days ago, and made a dipping sauce with spearmint, Bragg's liquid Aminos (which is like soy sauce), a touch of white vinegar, Sriracha Hot Chili Sauce and a tad of sweetener. It was great. I also chew on spearmint sprigs whenever I'm going out -- much more effective than breath mints.
Sage is very easy to save --- I have it growing everywhere here. I just cut the plants down, leave the leaves on the stems and bring the stems in --- and in a few days, they're dried --- I package into ziploc bags. I also like to crush it and leave it around - it smells so good. I have it both in the ground and in pots. I put the potted sage into the greenhouse or bring inside over the winter, but the stuff in the ground always survives even the hardest freezes. Very hardy plant.
I had thyme growing in a pot for two years, left it out year round and despite everyone saying it likes it best outside, it wasn't at all happy .... til i brought it in last winter. It took off like crazy then. I now have it planted in a raised bed where it's establishing itself and I'll probably divide and bring half in for the winter (just in case). i pinch it off for spicing meats and stews - it's great!
Spearmint loves abuse almost as much as basil.
If it's doing well now, try repotting into a larger pot very soon (like in the next week or so) and wintering outside. Don't plant in the ground or it will take off. I use my spearmint for fruit-buttermilk shakes (ice, buttermilk, fruit of choice and lots of spearmint) and fresh fruit dishes (strawberries with cream and a touch of spearmint are heavenly). It makes great sauces and dips --- I actually made a pork roast a few days ago, and made a dipping sauce with spearmint, Bragg's liquid Aminos (which is like soy sauce), a touch of white vinegar, Sriracha Hot Chili Sauce and a tad of sweetener. It was great. I also chew on spearmint sprigs whenever I'm going out -- much more effective than breath mints. Sage is very easy to save --- I have it growing everywhere here. I just cut the plants down, leave the leaves on the stems and bring the stems in --- and in a few days, they're dried --- I package into ziploc bags. I also like to crush it and leave it around - it smells so good. I have it both in the ground and in pots. I put the potted sage into the greenhouse or bring inside over the winter, but the stuff in the ground always survives even the hardest freezes. Very hardy plant.
