"Grow Something We Can Eat"

So nothing too exotic or difficult. . . here are the beginnings of my herb "garden". It's shiso (Japanese green, sometimes called Japanese mint), mint, basil and thyme. I picked these because I use them all in cooking and they should be easy to grow.

The plastic egg containers (that house even the organic eggs) drive me crazy b/c they use so much plastic & are such a waste (I prefer cardboard, which can be recycled) but they are actually perfect for sprouting the seeds. There is a domed lid and a drainage layer (I poked holes in the bottoms of the egg cups) and so it works well. The whole thing sits on the window sill and in the morning, gets a good 4-5 hours of sun & then a steamy greenhouse effect. You can see the initial sprouting of the basil in this photo. More photos as it grows!