Most “regrow herbs from scraps” guides stop at a glass of water on a windowsill, then wonder why the cutting dies around week three. This guide roots the cutting the same way, then moves it into a small nutrient-managed jar with the exact EC and pH each herb needs to keep producing.

WHAT’S INSIDE:

• 11 herbs, sorted by what actually works. Basil, mint, and oregano root readily from a cutting. Rosemary, sage, and thyme root too, just slower, and most people give up before the three-to-five-week mark that’s normal for them.

• Two herbs that need a different technique. Green onion and chives regrow from the root crown instead of a stem.

• Three herbs that are poor cutting candidates, named plainly. Cilantro, parsley, and dill, with the seed or division method that replaces cuttings for them.

• 21 pages of reference material. A cutting-prep diagram that fixes the number one cause of a dying cutting, a step-by-step for moving a rooted cutting into a Kratky jar, and a full reference table with rooting time, success rate, EC, and pH for every herb.

Closing:

Pick whichever container is closest to your hand right now. That’s the build to start tonight, not the one you’d need to order first.