I bought far too many herb plants at the farmer's market today. Basil, thyme, oregano, marjoram, sage, chives, rosemary....I have a terrible track record of killing my plants, but buying fresh herbs all the time gets expensive, so I'm really going to try and make this work.
Are there any rules of thumb on how to harvest/prune herbs for cooking without harming the plant?
Any other tips on keeping potted herbs alive? Any advice is much appreciated :)