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Basil can be kept indoors as a perennial.I have done this for many years. Just trim the flowers off when they flower, and continue to re-pot in fresh soil, or feed liquid fertilizer. As for being public, This article will be published publicly. Please visit back often.

Yes, it is safe to eat them, but you may find that the flavor is bitter or off due to the plant being stressed.

It will be fine to leave them out. The mint is best kept in a container, as they will quickly take over any area you plant it in very fast. Basil is treated as an annual here, and you will more than likely have to replant each season. There are ways to keep it alive for longer, but it is much easier to replant each season. Parsley is the same way. Either way, the mint will be the one to survive. All mints are unusually invasive. To keep the basil and parsley for longer you can bring them inside, and continue to care for them. Remove any flower spikes that emerge.

A lot of times, this is due to a pH issue. This can be offset by adding dolomitic lime to the soil. This will keep the pH from swinging too high, which is often the case.

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The most likely culprit would be overwatering. In container, these tend to like a few days of completely dry soil in between waterings.

The next likely solution is that the soil is the problem. If you are certain that it is receiving the correct amount of watering, then your soil may, either, be contaminated or too thick to drain properly.

You can add a little wettable sulfur, and dolomitic lime to the soil to help keep it conditioned in the container.

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It appears to be something called soft rot. The bumbs will eventually turn black and rot off, which will kill the plant. This will likely kill the plant, but you can try wettable sulfur in the soil. It will be easier to restart the basil, though.

Just make sure to watch your watering, as this is the usual cause. Only water when the soil is pretty dry.

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