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 cold and reduced sunlight by curtailing chlorophyll production. Red anthocyanin pigments are now thought to be produced in the leaf as it dies, possibly to mask the yellow hue left when the chlorophyll is lost—yellow leaves appear to attract herbivores such as aphids. Optical masking of chlorophyll by anthocyanins reduces risk of photo-oxidative damage to leaf cells as they senesce, which otherwise may lower the efficiency of nutrient retrieval from senescing autumn leaves. In the course of evolution, leaves have adapted to different environments in the following ways: The leaf surface is also host to a large variety of microorganisms;