Have you ever bought fresh herbs in pots only to see them wither away in a short time? There are a surprising number of herbs that you buy that can have a happy life in your kitchen.
There is something really satisfying about growing your own herbs and you will get a level of completeness in your dishes that you can’t achieve with dried herbs from a jar.
No kitchen is too small to accommodate a pot or two of fresh herbs; even a windowsill has room for a little basil and rosemary. If you are a beginner there are some herbs that are easier than others. Here are 10 herbs which could be a good idea to start with.
Supermarket plants are started under favorable conditions in a very short time, and therefore they are typically not very robust. But there are exceptions, and if you follow the basic rules, most plants do well over a long period. I would recommend visiting the local garden center, which will have much better selection and quality.
Few basic tips for success.
The first thing to do is to plant your herb in a bigger pot. It will give it more room to grow and get bigger.
Remember to water the herbs on a regular basis. The more sun, the more water your herb needs. Also plant in a clay pot will need more water than a plant in a plastic pot, as some of the water will evaporate through the clay.
Let the soil dry out between waterings and look for yellow leaves, a sign that your plant needs less water.
Herbs love the light, so a window facing west is ideal, but remember that the herbs are always looking towards the light so if you don’t want irregular growth it is a good idea to turn the pots regularly.
Try to pick the bigger herbs, they are usually stronger and you are more likely to have success with.
During the winter months you do not need to fertilize, but from March to April, the plants in the window will have good benefits of nourishment.
Let the plants branch out. When you cut your herbs, cut the main stem above a pair of leaves as that will give your plant much more growth.
Containers & Watering
Grow herbs in all kinds of containers and here you can be really creative.
But you have to make sure that there is either a hole in the bottom to allow excess water to drain away, or use containers without holes and then put pebbles in the bottom for drainage. If you use clear glass jars you can see how much water is reaching the bottom. Herbs that are grown indoors cannot sit in waterlogged soil or they will die.
Check your indoor herb garden daily and water it when the top of the soil just starts to feel dry.
7 Steps for Freezing Herbs in Oil
Choose firm, fresh herbs, this works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. These are all herbs that would probably be cooked when added to a dish.
If you wish, you can chop them fine. Or leave them in larger sprigs and leaves.
Pack the wells of ice cube trays about 2/3 full of herbs.
You can mix up the herbs, too; think about the dishes you would use them in for example roast chickens and potatoes or pasta sauce.
Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
Cover lightly with plastic wrap and freeze overnight.
Remove the frozen cubes and store in freezer containers or small bags. Remember to label the bags so you know which herbs and oil they contain.