I've done this for a restaurant in our town that is really into organic, local produce. They have a 4' x 6' space and another 4' x 4' space as well as pots of stuff around the patio. I planted the herbs in their garden last year and there was some hit and miss items. They loved the rosemary, parsley, chives and basil and didn't really use the bloody dock or the mint. They also liked the hot peppers and tomatoes.
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Kathy
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