Many of us love the savory taste of herbs. We use them to enhance our pasta sauce, egg dishes, stews, soups, gravies, mashes potatoes, and other epicurean delights.
In most cases, herbs should be used in moderation. However, without the spice, the food would likely be devoid of its true personality. It is hard to beat the aromatic pleasure of these fresh-grown pleasers; the dried variety, while acceptable at some level, tend to lack excitement.
Sunlight and soil are essential to successfully growing indoor herbs. The soil should be neutral, with a ph of about 6.5. Watering should take place about once a week (or whenever the soil feels dry). Drainage should be excellent, meaning the plants should not reside in sitting in water.
You can buy herb plants from a garden center (unless you wish to start from scratch with seeds). Position the plants in a sunny area, preferably one that has southern exposure. During colder months, additional lighting, such as fluorescent or grow lamps, might be needed (or the plants could die). Herbs tend to love light and typically require 10 to 14 hours of luminosity per day. Still, during the dead of summer, it might be necessary to protect the plants from direct sunlight.
It is important to keep herb plants away from drafty areas. If the windowsill you have chosen has air flowing through, then it’s probably not the right location. Fertilizing with an edible-type product roughly once a month will help your plants to thrive.
So which herbs grow well indoors? A number do. Here are a few favorites.
- Basil. Basil is a tried and true choice, and its enchanting fragrance is synonymous with utopia. This herb is great in Thai dishes, Italian food, and can’t be beat as a fresh mozzarella and tomato pizza topping.
- Parsley. Parsley is another well-known star. This popular spice goes wonderfully in Italian sauces, salads, pasta dishes (such as spaghetti and oil), and so much more. And the best part? It garnishes most dishes with an elegant touch.
- Oregano. Oregano has a unique taste that appropriately spices up many foods. It is fabulous on pizza, in sauces, and in some stews.
- Sage. This wonderful herb complements stuffing, many roasted meats (particularly in French cooking), and German sausage dishes. It also makes a great tea and can be used as a sore throat elixir!
- Rosemary. Rosemary is famous with chicken dishes. It is also exceptional on pork chops, vegetables, and as a topping for some types of bread (like Focaccia).
Purchasing herbs from a vegetable stand or supermarket can be pricey! One small package of basil or oregano can cost between two to four dollars; and once it is used up (or goes bad), you have to buy another package. Growing your own variety not only saves money but can also be kind of exciting. And just think, the leaves will be available for the taking!
