It is always worth having fresh herbs on the windowsill or in your garden. The flavors they add to the food are heavenly and add to the freshness of summer in any dish you cook. Chopped herbs such as basil, chives, coriander or parsley bought in the grocery store wither and often die. We will show you how to maintain a good supply that lasts a reasonably long time and we will give you herbs regularly for any dish you want to cook.
In this guide we are going to explain the best herbs for indoor cultivation and how to cultivate popular varieties in your garden.
Grow herbs indoors on your windowsill
To give you the best advice, we have grown basil, chives, parsley and coriander in our live laboratories in three different ways. We grew each plant from seeds, we kept the plants ready for food in the supermarket as they were, and we also divided the seedlings of the supermarket into smaller lumps and reused them at the beginning of the experiment.
Growing chives and basil indoors
Best practice: common plants from the supermarket
Supermarket herbs are actually as many young plants sold in one pot. Because so many people are squeezed together, they do not have the space to develop and compete with each other for water and nutrients. If we share the basil and chives grown in the supermarket, we will have one with Best Buy compost for containers. These herbaceous plants grew significantly and gave much more even yields during the study. In just ten days, cleaved plants surpassed unspoiled supermarket plants, which were already showing signs of nutritional stress.
BASIL: The divided plants produced 40 g more leaves than the undivided basil plants at each harvest in July and August.
CHIVES: The divided plants produced about 15 g more leaves than the undivided chives for each harvest in August and September.
How to cultivate them
- Remove the plant from the pot and separate the roots very carefully so that the plant is divided into wedges.
- We divided the contents of each pot into six and made approx. 5-10 basil plants (you can count the number of stems) and 15-20 chives in a pot.
- Mix small amounts at once
- Plant the bushes in separate pots and fill them with compost.
Grow parsley and coriander indoors
Best practices: grown from seeds
If you do not bother to wait for your herbs, then it is worth growing parsley and coriander from seeds. At the end of July we sowed our herbs and at the end of August they started to produce really well. At the end of our experiment, the seedlings were very lush, healthy and vigorous.
CORIANDER: One pot of coriander from seeds produced 52g of leaves – 40g of wax in late September.
PARSLEY: One glass of parsley from seeds had produced more than 30 g more leaves than the supermarket glass at the end of the experiment.
How to cultivate them
- These herbs can be sown at any time between spring and fall if there is plenty of light.
- Fill a glass with one pour it and sprinkle the seeds thinly over.
- Cover with another light amount of compost.
- Place them in a sunny place and continue watering to ensure that the soil does not dry out
Coriander took ten days to germinate and parsley took almost three weeks – it’s totally unpredictable. When the seeds appear, they may need to be diluted to give them more space. When removing small plants, carefully secure the remaining plants in the soil. We grew about 30-50 plants in each pot, which is about the same number of plants as in a pot bought in the supermarket.
How to grow herbs in your garden
In August 2014, we had 4,414 members What? Join the online panel to let us know about the herbs they grow and how they are used. Up to 4,332 members (98% of those who grow herbs) do so for use in cooking. You grow an average of 10 different cuisines in the garden.
Mint is the most common herb and occurs in gardens no less than 89% of culinary plant growers.
How do I grow: Grown in rich, moist soil in the sun or in the shade. Limit the roots to prevent them from spreading. Sow seeds or divide plants in spring, or divide before they die in autumn. Choose healthy green leaves in the fall and freeze them for use in the winter.
Height x width: 30-100 cm x indefinite
Versatile rosemary is one of the most popular herbs for taste, appearance and use in cooking. It is the most popular spice used to flavor meat – it is used in this way by 87% of those who grow it – especially lamb.
How do I grow: Grown in well-drained, neutral or alkaline soils in full sun and sheltered in colder areas. Prune after flowering to encourage shrub growth. Increase the number of semi-mature cuttings in the summer.
Height x width: 200 x 200 cm
The mild onion flavor of the chives is in place in many of your recipes; About three-quarters of the growers use them to season salads and add half to the potatoes.
How do I grow: Grown in full sun in rich soil, but chives can withstand harsher and wetter conditions than other allies. Cover chips in winter to preserve previous leaves (and flowers). Sow the seeds in the spring or spread the lumps in the spring or fall.
Height x width: 60 x 30 cm
Common thyme is grown for cooking by 70% of our members, but uncommon thyme is also very popular – 30% grows lemon, orange or creepy.
How do I grow: Thyme prefers well-drained soil in the sun. Add a layer of gravel so that the leaves do not touch the moist soil and cut only after flowering to encourage bushiness. Sow seeds or divide plants in spring or take cuttings in summer.
Height x width: 30 x 40 cm
Members are particularly fond of parsley for their versatility; It is a popular choice for six different types of cooking among those who cultivate it – more than any other herb. The best method is to cook with fish, but it is also a very popular choice for spicy sauces.
How do I grow: Grown in the sun or partial shade on rich, well-drained, neutral to alkaline soils. Protect in frosty areas in winter or sow indoors on windowsills from September to November to ensure an even supply of leaves.
Height x width: 80 x 45 cm
For members who could limit themselves to just one favorite cuisine, sweet basil was at the top of the list. They like to add fresh leaves to salads and sauces, especially pasta. Many of you make pesto or feel basil is an essential addition to tomatoes.
How do I grow: Grown in rich, light, well drained or dry soil. Decorate with growing tips to encourage shrubs and slow flowering. In the spring, sow the seeds exactly where you want them to be.
Height x width: 60 x 30 cm
The wrinkled, velvety, light gray, evergreen leaves of sage have found a home in 61% of the gardens of our home gardeners.
How do I grow: Grown in well-drained to dry, neutral to alkaline soils in the sun. Sown in spring or cuttings in spring, summer or autumn.
Height x width: 80 x 100 cm
Bay is cultivated by 59% of our culinary growers and is the most useful herb you grow to add winter color to your garden.
How do I grow: Grown in well-drained soil in the sun or partial shade. In the summer, cut in shape and remove all shoots from top trees or ordinary trees. Increase from semi-mature cuttings in summer or from suction cups.
Height x width: up to 15 x 10 m
Lavender rarely enters the kitchen because you are too busy enjoying the aroma, flowers and attractive foliage in your gardens.
How do I grow: Grown in well-drained, neutral to alkaline soils in open, sunny spots. Propagation by cuttings. Cut after flowering to prevent the plant from becoming tall and woody.
Height x width: 70 x 100 cm
Oregano is great for introducing insects and bees in your garden. Two-thirds of you use oregano both to season meat and to cook sauces.
How do I grow: Grown in well-drained to dry, neutral to alkaline soils. Sow the seeds in the fall and divide the plants or multiply them by basic cuttings in late spring. Cover a chip or pot to use in the greenhouse during the winter.
Height x width: 90 x 90 cm
Having fresh, home-grown herbs on hand is the dream of every passionate cook and herbaceous plant is attractive for having many different herbs in a relatively small space.
There are certainly many plants to choose from: pots; Bags; Wall hanging; Tables and wheels. You will be able to handle a wide variety of herbs, such as: B. Coins, which like to spread, and herbs that like different soil conditions and look good throughout the season.
Although some plants are cheap, many are expensive, so which ones? In horticulture, several plant containers have been tested to see which ones are worth buying.
Provide a plant planter
KEEP IN WATER: Some plants have only a small dose for each herb and the compost in each one dries out quickly in warm weather. We found the herbal plant tables particularly bad for this, as there was only a liter of compost in every six parts that contained the herbs.
ADJUST THE PLANT TO THE LOCATION: Different plants prefer different humidities. Scallops have a special tendency to dry up at the top and stay moist at the bottom. If you are growing a variety of herbs, planting with separate parts for each herb will help you create the best growing conditions.
Beware of invasive plants: Coin is an essential kitchen for many of us, but it is aggressive while a sage is also a criminal. It is better to have these in separate jars as they do not play well with other herbs and overflow.
Weeds and fodder: Where there is compost, there are weeds so you still have to pull the weeds out of your plant plants from time to time. If you give your plants liquid food from time to time, they can also be transferred to a small amount of compost.