Because, y’know, news about one woman’s mild summer virus is vital to the nation’s well-being. Or so you’d think judging by the questions coming my way.
So, here it is: I’m feeling better–at least my throat is. I’ve moved into the cough-at-anything-that-moves stage. I’m not getting much done–but, hey, that’s okay. I’ll just drowse in the sun and read my crappy free Kindle books and occasionally fuss over the perbs.
Speaking of which, here’s another gratuitous perb shot:
(Yeah, it’s blurred. That’s what happens when you try take pictures while coughing.)
I don’t think the dill is a herb at all. I think it’s a magic beanstalk. We keep cutting it down and using it (works brilliantly in potato salad) and it keeps aiming for the sky. The basil is just so good it makes me laugh with delight (I’m stunned by the difference in makes in tomato soup, especially with a slosh of cream), as is the marjoram and thyme. And the sage is aromatic deliciousness. The mint, though–well, we bought the wrong kind. It’ll work as an ornamental ground cover but as a foodstuff, not so much. And the parsley, I dunno. Oh, it tastes fine, but the lower leaves keep turning yellow. Not sure what the problem is. Anyone out there know?
Nicola Griffith 
The parsley may be getting too much sun–that, and too much water, seem to be the usual causes for yellowing leaves.
(You could read Fletcher's rather good Voyager & non-Voyager fics instead of crappy Kindle novels. http://www.fletcherdelancey.com/index.htm )
Unlike some of the more shallow-rooted herbs, like the annual dill, or the perennial thyme, biannual (?) parsley has a deeper root system – more like a carrot and likes to get it's feet well down into the ground, it needs a bigger pot if it absolutely can't be in the ground. Yellowing could be too much water or needing nutrients due to small pot or lack of feeding. Hard to really say without seeing it… ; )
.waving. at you from the long-lost Mainer! life has taken an upturn (finally) and I think I'm back on track to actually pay attention to the outside world.
sorry I've been mia for the last few months, but I have been missing this community too damned much to stay away.
stupid summer viruses…totally the wrong time of year to show up!
Janine
Phoenix, I don't think it's too much sun–it's not that kind of yellowing. I'd be surprise if it were too much water; I try to water only when it needs it. Scratches head…
Jude, if I have the energy, I'll try repotting the parley tomorrow (I think I have some bigger pots). I've been feeding the parsley per one of your earlier comments. I'll keep you informed.
Janine, waving back. Glad to have you with us again, and delighted life is on the upswing!
@Janine, lovely to see you back.
@All, Nicola is deservedly proud of her Perbs :) They taste awesome. And we do relish (hah! a food pun!) small-but-mighty everyday goodness (beer, fresh herbs, sunshine, the company of neighborhood cats…).
Hm. Is this the “regular,” Italian, or Hamburg parsley?
(I did wonder about the pot size as well. My first inclination is always to repot when plants seem unhappy.)
Phoenix, there are different kinds?? Will check…
Or it could be that the parsley is growing so well, the yellow bottom bits are just old age left behind.
When I could eat dairy, I loved fresh sage leaves sauteed in butter. Ooh,wee!
Fried sage leaves, yes: yum!
@Nicola and Kelley…thank you so much! I've missed our conversations.
I hear the summer there is cold and wet…come to this side! .laugh.