The herbs that we buy in plant form from supermarkets and grocery stores aren’t designed to live for a long time. They are meant to be used down to the soil and then composted.
Why do they die so quickly?
They are often overcrowded. There are 6 or more plants in the same small container.
And the soil is often not…optimal. It contains very little nutrients.
The best way, I’ve found, to keep these herbs alive is to first prune them (using the leaves in cooking, of course). Then I split the plants and transplant them into their own containers or the ground as soon as possible.
