After a bit of umming and ahhing, I decided that, no, the rosemary was not going to survive. Particularly as I am not in the IoW all the time and so don’t have time to tend it carefully. I cut off what I could and put the springs in a freezer bag in the fridge. I hope they don’t go mouldy.
An upside (as pointed out by Kal) is that I get to start again. So here it is.
You are looking at:
- Parsley (curly);
- Garlic chives (sometimes called Chinese chives);
- Oregano (Aureum and Hot&Spicy);
- Sage (Tricolor);
- Thyme (Common – looks a bit messy – and Golden);
- French tarragon;
- English mace; and
Some of these, I know what to do with. Some I don’t. I’ve never used chervil but it seems to be one of the few herbs that survives in shade. And it has pretty leaves. I’m a bit short of thyme generally so I really hope that the thyme survives in the herb garden. English mace is a different thing from the outer husk of nutmeg – although the sign said it could be used instead of nutmeg – and is meant to be quite strong tasting.
At the same time, I bought some more rosemary to go in a sunny, dry bit at the back of the rose garden, hyssop to replace some that died in one of my flowerbeds and a lavender (Edelweiss) to go in the spot where the builders stood on my rosemary.