I love cooking with fresh herbs! Whenever a recipe calls for fresh herbs, I imagine myself walking over to my patio garden and picking the herbs I need. However, this dream hasn't been a reality until recently. I've been thinking about planting an herb garden for a while. Growing your own herbs is more sustainable than buying from your local grocery, and not to mention more affordable.
It's also very refreshing to use fresh herbs as opposed to dried ones. Of course, living in an apartment doesn't offer me much space to do so. But I do have a nice big window and a decent sized window seal. So I decided to plant a window seal herb garden.
It's been about a couple weeks now, and I'm surprised to see that the plants are growing so fast already! I've got to think of some stuff I can cook so I can use my herbs. So excited!
The best advice I can give you about starting your own herd garden is to plant herbs that you would eat or cook with. It's important that the container you plant in has good drainage, herbs don't like it when their roots stay wet. Don't over water, when the leaves look a little droopy or the soil is dry to the touch, then water. Some websites say you should let the soil dry in between watering. You should use a good potting soil, not gardening soil. Potting soil doesn't have the bacteria and bugs that gardening soil has. Also a good tip is to find potting soil inside the store if you can. Bags that are stored outside usually have ants and you don't want ants in your kitchen! It would also be ideal if you have a window or patio where there is at least 4-6 hours of full sun a day. I get about 3-4 hours, but my garden seems to be doing fine so far. When cooking, pick leaves from the top first, not the sides, this will encourage the plant to grow. I planted my herbs after they had grown onto plants, but you can also plant from seed. Here's a little FYI on some of my favorite herbs. ENJOY!
BASIL:
Grows well in bright light and moist soil. Propagate in the spring. It is a "tender" plant and grows well in containers. Often used in cooking from Thai recipes to Italian. Annual.
CHIVES:
Plant in partial shade and dry soil. Seed in the spring or use divisions to propagate. It is a hardy plant and will also do well indoors. Leaves provide an onion like flavor. Perennial. The more you cut it, the more it grows!
CILANTRO:
Grows well in sunny locations with rich, well-drained soil. Sow seeds in the spring. The leaves are known as cilantro while the seeds are called coriander. A hardy plant, this herb has a pungent taste that isn't for everyone. Popular in Thai and Mexican cooking. Annual. (My cilantro died already :( I don't know why.. I'm guessing b/c it like cool weather)
DILL:
Appreciates full sun and rich, well-drained soil. Seed in spring. It is best known for its use in pickling. Annual. (My dill is dying, need to do a little more planting research on this one....)
MINT:
Thrives in light shade and moist soil. Propagate through divisions or cuttings. Peppermint is a hardy herb that spreads easily. Many gardeners prefer to grow in containers. Perennial.
OREGANO:
Grows best in full sun and sandy, well-drained soil. Seed inside in spring and transplant or propagate with divisions or cuttings. Oregano is a hardy plant that should be cut back in late fall. Perennial.
PARSLEY:
Prefers light shade and rich, moist soil. Direct seed in spring. It is considered a half hardy plant and often self-seeds. Biennial.
ROSEMARY:
Select a planting location with full sun and dry, well drained soil. Can be propagated through cuttings and is considered a tender plant. Does well indoors and is often used on veal, lamb, shellfish and other meats. Perennial.
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