The LA Times has a photo spread today on the burgeoning roof garden at Blue on Blue. This is a really cool idea and I do sometimes have fantasies of a restaurant or cafe with fresh garden food from right outside the back door (but before I let that fantasy take up too much head space I need to manage to get my cooking and growing well enough linked that we’re eating significant quantities of garden food from the back yard). Container gardening with earthboxes (or homemade equivalents) in an otherwise unused area (like a roof) makes great sense. The thing that disheartened me, though, was the caption on photo 4, which ends “To start, he planted seedlings that lend themselves to garnishes — mache, basil and mint.” They also talk about arugula. Though the story doesn’t specify that this was also grown from seedlings, I suspect it was. Ok people, mint from seedlings is fine (mint can also easily be started from cuttings so if you have healthy mint and just want another container of it that’s an option). But why, oh why, would you not grow basil, mache, and arugula from seed? They’re all easy to grow, and particularly in the case of basil there are so many more varieties available in seed form than in seedling form. Seriously, if you’re intrigued by the idea of fresh herbs, consider starting some of the easy ones from seed. Then you can be like me and own something like eight different varieties of basil seed. Collect them all!