My herb garden is one of my favorites in the kitchen. I started it recently, and I like it. If you do not have one, don’t worry because I will help you plant your herbs and care for them as well. I’m sure you will love fresh herbs at your fingertips just as I do. Read more below.
You will require a bright area like a room with skylights, sunroom, or a large sunny window. Pick an area that has temperatures ranging from 55 to 75 degrees with good airflow. The region near the window might too icy for some herbs during the winter season.
Choosing soil and containers
You may use any container or pot that is not less than 6 inches to grow herbs, provided that it has drainage holes. Select the largest pot possible to offer extra room for growing roots. Find the best combination that consists of lightweight constituents like vermiculite and perlite to assist in airing and loosening of the ultimate mix.
The type and size of the container, plant and season of the year will determine the water needs. Plants grow less vigorously in winter when the levels of light are lower and hence need less water. Let the soil dry somewhat for many herbs; keep it somehow moist for mint, basil, parsley, and hives. You can tell if the plant requires water by sticking your finger into the soil. A dry feeling soil means it is time to water the plant. Provide plants with liquid fertilizer after four weeks, or you can use organic fertilizer granules.
Maintain your garden by checking for short-lived plants and replace them yearly. Harvest and use the herbs.
13 cooking herbs for planting indoors
- Ocimum basilicum (Basil)
You may grow this as a short-lived perennial. Consider Genovese for an excellent flavor and aroma. For exceptional and spicy flavor, consider Siam Queen.
Laurus nobilis, bay, grows slowly in the beginning but produces a small tree or bush that may be trained merely into proper shapes. Buy a young plant that is one two foot plant.
Anthriscus cerefolium (chervil) is also called French parsley. This is an annual herb. Harvesting is simple; snip the external stems and leaves and cut off one inch or two above the soil.
Allium schoenoprasum, chives, is a grass-like perennial plant that has a delicate onion taste. Garlic chives have a slight garlic flavor. When harvesting, cut tiny leaves down to the soil level.
Coriandrum sativum it is also called Chinese parsley, and it is a brief annual plant that has a unique sage-like flavor. It is good if it starts from the seed. It grows faster and doesn’t regrow after harvest, but you can grow them in different pots and at various stages.
Anethum graveolens is an aromatic annual herb that is grown indoors for its leaves. Plant in several pots at various stages as this will allows continuous supply.
Origanum spp is a Mediterranean native of the Oregon family. Its taste is more delicate and uniquely sweeter. It is usually grown in containers indoors.
Mentha spp, spearmint and peppermint are great options for growing in containers. English mint is a good variety of spearmint. Provide mint with its specified pot because it can quickly overtake other herbs.
It provides an authentic Oregon taste. It grows up to 12 inches in containers. Kaliteri, a tasty and spicy Greek strain and is not too bitter.
Both curly-leaf and Italian parsley do better when grown indoors. This biennial herb’s Italian variety is usually spiced for its robust taste. When you are harvesting it, cut the outside leaves as it will encourage new growth from the middle.
- Rosemary, Rosmarinus officinalis
This is a perennial herb that comes in upright and trailing forms. Blue Boy is more compact as compared to regular rosemary. A small upright variety like Salem offers the best taste. Never let the soil dry out even if this herb enjoys dry environments.
Consider 12 inches tall dwarf sage provides a similar taste as the garden sage but develops only ten inches high.
French and lemon theme are great cooking varieties. Change it up with creeping Oregon thyme with its excellent taste