You Can Grow Herbs in Your Kitchen

Growing herbs inside isn’t always the simplest way to do it, but when the days grow short and the frost blankets all of your outside herbs, you’ll be glad that you have some indoor herbs. And your kitchen is the ideal place to grow your herb plants, simply because that is where you’re more likely to use them.

My kitchen table is right under our window and that’s where I keep my potted herbs during the long winter months–It’s best if your window faces the the south so that the herb plants will get that wonderful sunlight they need.. Certain sunshine is better than none at all, so do not fret if your window doesn’t face southward.

It usually does not do well to move your herbs from outside to indoors so for the most success, I recommend that you start with an herb from your local market, home improvement store, nursery or greenhouse. I usually just allow my annuals to go at the end of the season and get new, special inside annuals for the winter.

Because I purchase new annual herb plants for indoors just before the first frost, I do not have to endure all the drama with attempting to over-winter a plant and having it go a little leggy.

These are some of the herb plants that I can’t seem to make it through the cold, harsh winter months without, including:

• Garlic: You can simply cultivate garlic in your kitchen herb garden. Garlic buds have pink or white blooms and sprout shoots that can be at least a foot tall. Let the buds grow and thrive because they can deter any gnats from your kitchen (what a bonus!). You can snip off the stems and add them to your bouquets—they’re that pretty. You’ll know that they are ready to toss when they stink of garlic. You can add the flowers into your salad or use them as a garnish on your other dishes.

• Rosemary: When you cook with rosemary, you are adding one the most uniquely flavored herbs around. You can pull off a couple of sprigs and sprinkle in with the rest of your ingredients. I take out the rosemary before I serve the dish, simple because I can’t take the tough pine-like leaves and I’m too lazy to crush them. Please don’t let that stop you from pulverizing it with a mortar and pestle or in the food processor.

• Basil: This terrific addition to any Italian meal is a fast plant and thrives inside. Within a couple of weeks, you’ll be able to pluck the leaves to use in a whole host of delightful meals. If you are looking in the supermarket for your plant, focus on the Sweet Basil kind.

• Parsley: Get your parsley mature rather than by starting from seeds. You will be pleased with the results, because starting with parsley seeds can take a long time. Use your parsley to just about any dish. Just do not limit this lovely herb plant to the supporting role of a decoration. Its ability to enhance the taste of other dishes make it a nice herb to have around all winter long.

There’s no need to stop in the kitchen either. After you get your indoor garden started in the kitchen, move on to the living room and bedroom. There is nothing like a cute little pot of lavender in the bedroom to help you go to sleep faster.

Good luck with your herb gardening. Be sure to let me know how your herb garden grows.

Here is more information on Home Herb Garden. Here is a website with a free mini-course dedicated to Herb Gardens.