Gardening in restricted spaces Just about any herb or vegetable can be grown in a container. Look for seed packages labeled dwarf, bush, or small if space is limited. The University of Maryland Cooperative Extension recommends media depth of four to six inches for things like leaf greens, Asian greens, mustards, garlic, radish, basil, cilantro, thyme, mint, and marjoram. Salad greens and some herbs have shallow, fibrous root systems and are well suited to shallow containers with a large surface area. Eight to twelve inch pots are ideal for beans, beets, chard, carrots, cabbage, pepper, eggplant, tomato, squash, rosemary, parsley, lavender, and fennel. Pot
Leaf scorch may take time, requiring a treatment of a slow leaching process through drip irrigation over 24–48 hours. Reversal of symptoms and damage can be enacted through the following cultural practices: Leaf scorch Leaf scorch (also called leaf burn, leaf wilt, and sun scorch) is defined as a browning of plant tissues, including leaf margins and tips, and yellowing or darkening of veins which may lead to eventual wilting and abscission of the leaf. Leaf scorch can be caused by soil compaction, transplant shock, nutrient deficiency, drought, salt toxicity, and herbicide injury. Affected plants may sometimes recover through watering and fertilization