Plant Food for Herbs & Leafy Greens

When your herbs and leafy greens may benefit from feeding

When your basil is branching out and making new leaves after regular pinching or harvesting
When your lettuce or leafy greens are actively producing harvestable foliage in a suitable cool-weather growing window
When your container herbs need replenished nutrients after repeated watering and several rounds of leaf harvest
When your raised-bed herbs or greens show a verified nutrient shortage during active growth

Too much fertilizer can favor lush, soft growth. It will not prevent heat-induced bolting in lettuce or cold stress in basil.

Results you can see

Supports vibrant, leafy growth for healthy, flavorful herbs and greens.

Helps encourage consistent leaf and stem development for thriving plants.

Supports healthy root development for better water and nutrient uptake.

Works for herbs and leafy greens

Basil
Parsley
Cilantro
Mint
Lettuce
Spinach
Kale
Arugula

How to use

Watering can

1 tsp per quart (32 oz) of water

Spring & summer: every 1–2 weeks · Fall & winter: every 2–4 weeks
Leaf misting (optional)

1/2 tsp per pint (16 oz) of water

Spray on leaves every 1-2 weeks

What's inside

A 3-1-2 ratio built for plants you grow for their leaves. Nitrogen leads at 3%, with 2.2% of it as nitrate nitrogen — the form roots absorb directly, so it works fast with low burn risk. That matters for herbs and greens you're cutting from continuously: every harvest removes leaf tissue, and your plant needs readily available nitrogen to rebuild it. Phosphate stays low at 1% since you're not after flowers or fruit, and 2% potash keeps stems sturdy and helps plants regulate water in containers that dry out between waterings.

Beyond NPK: sea kelp (Ascophyllum nodosum) for natural growth compounds, plus 1% calcium and 0.5% magnesium, with iron, manganese, zinc, copper, and boron. Iron and magnesium are the two potted herbs run short of first — both sit at the center of chlorophyll production, so a deficiency shows up as pale leaves or yellowing between the veins while your plant is still alive and growing.

Label facts

NPK 3-1-2 with 1% calcium and 0.5% magnesium, plus iron, manganese, zinc, boron and copper.

Derived from kelp (ascophyllum nodosum), potassium phosphate, potassium nitrate, calcium nitrate, magnesium nitrate, urea, boric acid, copper sulfate, ferric sulfate, manganese sulfate, zinc sulfate, ammonium nitrate.

One 8 oz bottle makes 48 quarts of feed at 1 tsp per quart — the 32 oz makes 192.

Store cool and dark. Guaranteed 12 months from purchase; keeps up to 2 years.

Frequently asked questions

How often should I feed herbs and leafy greens?

Herbs and Leafy Greens Plant Food is built for steady, light feeding, because plants you cut from continuously need readily available nitrogen to rebuild leaf tissue after every harvest. Mix 1 teaspoon per quart of water and apply every 1–2 weeks in spring and summer, easing to every 2–4 weeks in fall and winter. An optional leaf misting at half a teaspoon per pint every 1–2 weeks adds to it. Mix it into your normal watering; potted herbs, which lose nutrients each time they’re watered, benefit most from this consistent schedule.

Is this safe to use on herbs I'm going to eat?

Yes. Herbs and Leafy Greens Plant Food is a plant nutrient made for edible herbs and greens, and the minerals it supplies, nitrogen, potassium, calcium, magnesium and iron among them, are the same ones plants take up from any garden soil. Mix it at 1 teaspoon per quart, avoid contact with skin and eyes while mixing, and rinse harvested leaves before eating as you normally would. It’s meant to be taken up by your plant, not consumed directly from the bottle by people or animals.

Why is my basil flowering or bolting?

Heat and long days trigger bolting, not nutrition; fertilizer isn’t causing it and won’t stop it. Pinch off flower spikes as soon as they appear and harvest regularly to keep your plant producing leaves rather than seed. Where Herbs and Leafy Greens Plant Food helps is afterward: its nitrogen-forward 3-1-2 formula gives basil the readily available nitrogen it needs to regrow quickly after each pinch, so your plant stays full. Once summer heat sets in, some bolting is simply normal for basil.

Why are my herbs leggy and stretched out?

Legginess is almost always a light problem rather than a feeding problem. Herbs stretching toward a window need brighter conditions; most want direct or bright indirect light. Fertilizer can’t compensate for low light, and pushing nitrogen on a light-starved plant makes the stretching worse. Move your plant into more light and pinch it back first. Then Herbs and Leafy Greens Plant Food does its part, supplying the nitrogen that supports full, bushy regrowth from the cuts, with potassium to keep the new stems sturdy.

Will fertilizer make my herbs taste better?

Indirectly. Flavor is strongest in healthy new growth, and old, starved leaves taste flat, so the steady feeding Herbs and Leafy Greens Plant Food provides keeps herbs producing the fresh leaves worth harvesting. Heavier feeding doesn’t add flavor, though: overfeeding pushes fast, watery growth that dilutes the concentrated oils that make basil or rosemary taste like themselves. That’s why the formula is a moderate 3-1-2 at 1 teaspoon per quart. Keep to that rate and harvest often; the combination does more for flavor than a stronger mix.

When will I see results?

Quickly, on fast growers. Most of the nitrogen in Herbs and Leafy Greens Plant Food is nitrate, which roots absorb directly, so it starts working with the first watering. Expect visibly greener leaves within 1–2 weeks and noticeably faster regrowth after harvesting within 2–4 weeks of regular feeding, with the iron and magnesium supporting the deep green color potted herbs lose first. Basil and mint respond soonest; woody herbs such as rosemary and thyme grow slowly by nature and take longer to show the difference.

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