Indoor Herb Gardens

“Herbs” is simply a term used to describe a group of plants that have useful properties. These properties range from using herbs for medicinal purposes, teas, vinegars, and spicing up dishes to potpourri. The terms “herbs” and “spices” are often used interchangeably, though spices normally refer to culinary powders and small fragrant pieces. Herbs can be used fresh, dried or both. Many a kitchen benefits from an indoor herb garden on a windowsill or in a sunny corner. They look nice, smell nice – especially if you run your hand through the leaves occasionally – and provide fresh seasonings for innumerable dishes.

Fresh Herbs

Starting from seed

Herbs are grown easily from seed, and it is the best and most inexpensive way to grow large number of plants and have them available year round by planting them periodically over and over. A packet of seed is typically sufficient to grow hundreds of plants, so use a small amount of the seeds from a packet and reseal the seed packet and store in an airtight container to “reload” your indoor herb garden later. Other plants may be easily to grow when obtained as seedlings.  Parsley and thyme are among the easiest herbs to grow and sustain; basil and rosemary are as popular for cooking but slightly more difficult to grow. Many seed catalogues are available over the internet which can provide you with a multitude of “special flavors” of a particular herb. An example is basil, which when you decide to grow your own, you can get seeds for lemon basil, chocolate basil, sweet basil and even lime basil.

Herb Seeds

Starter kits for herb gardens

An indoor starting kit provides you with the growing medium, seeds and a vertical pit that has compartment growing areas for 12 different types of herbs. This is a real space saver for your indoor garden. The more sophisticated indoor herb growing systems includes plant lights, which helps if you do not have a sunny window to grow your indoor garden in, but offer a much more limited amount of growing space. Any plant light can be used, and should be placed 6 to 8 inches above the plants. These fluorescent lights will enable you to grow herbs even in a dark basement. They generally need to burn sixteen hours a day for optimum growth and are best set on timers so the lights switch on and off automatically. If you decide to do it yourself and forgo the above mentioned growing systems, do not be afraid. Most herbs grow well in containers; in fact, this is often the best way to stop the aggressive kinds of herbs such as mint, from taking over your backyard. Another good way to ensure an even distribution of light in a window location is to purchase a window greenhouse.

Starter Kits

Growing herbs

Many herbs, can be grown in small containers. They develop their pungency early, and even a 4″ pot can accommodate a healthy clump that will be sufficient to provide a supply of fresh seasonings for the average cook. Obviously the bigger the pot the more you can grow, and the less likelihood of having the container dry out. Herbs grown in pots need a potting soil that is on the heavy side to provide good anchorage for the growing plant. Many peat-based potting soils are too light and fluffy unless mixed with garden loam. Container herbs need watering almost daily with regular amounts of fertilizer or plant food, which is best applied in a weak strength at the time of watering. Whatever type of pot you choose to use, it must have good drainage. Most commercial plant pots already have drainage holes punched in the bottom and some even come with a useful drainage tray to collect excess water. To stop the potting soil from falling through the drainage holes it is best to place a few pebbles or broken clay pot pieces over the hole.

Harvesting herbs

The time of harvesting depends on the individual herb and the use to be made of it. Chives and parsley for example, are best used fresh, but can be harvested at anytime and if properly dried, used at any time. Usually, for fresh use, the younger leaves on the plant provide the best flavor. With mint, the first 6 set of leaves from the tip provides the best flavor. Many herbs that you choose to grow in your indoor herb gardens cannot be used instantly; they must be left to mature. Either the flowering part or the root is the part of the herb that you want, so patience is needed until a particular plant part is ready for harvest. Some herbs like cilantro are used in both forms. Cilantro is the leafy part of the plant and is great diced and added to many dishes, later when the cilantro matures and goes to seed, the seeds become the spice coriander.

Using herbs

When your indoor herb gardens are being used for culinary purposes such as adding to a salad, flavoring a soup or stew, or making an herbal tea, it should be picked just prior to use. Once picked, never leave the herb in the fun for any length of time, or deprive it of water so it wilts. If there is a delay between the time the herb is picked and the time it is used, just put the stems in a glass of water. Generally, herbs are dried for two reasons; to preserve the herb for storage until you are ready to use it, or to preserve the herb for decoration such as in potpourri and wreaths. Many herbs dried for culinary use such as sage and thyme retain their flavors a long time and can be put in jars. When choosing herbs to dry for wreaths and potpourri we generally like to retain as much fragrance and color as possible. In both cases the method of drying is extremely important. Some people hang them in a dry, airy place; others use the oven; still otehrs use a food dehydrator.

Food Dehydrators