EASY HERBS

Herbs like basil and mint thrive in small containers, indoors and outdoors.

Growing a Kitchen

By S. MICHAL BENNETT Photography by: JOEL RINER

HERB GARDEN

Whether you’re a chef or simply make an occasional meal in your home kitchen, growing herbs is an easy way to add fresh flavor to your foods and make a simple start with gardening. Herbs are a simple addition to your garden and can be companion plants to help your vegetables grow and protect them from harmful insects. However, it’s also super easy to grow fresh herbs in your home, regardless of where you live.

Herbs require minimal effort to start, are easy to grow, save you money at the grocery store, reduce waste, and make your life and diet healthier. How? Well, when you grow your own, you are both oxygenating the air in your home and adding herbs to your diet that promote a healthier body. Dried herbs that you buy in a jar oxidize over time, slowly losing their nutrient value – and you have no idea how long they’ve been sitting in those jars waiting for you to buy them. Plants also bring color and pleasant smells to your home, a wel-

Whatever herbs you choose, be sure to follow the package directions for planting seeds or caring for already potted plants.

>> Containers

Because they don’t need a lot of soil depth, your choice of containers for growing herbs is almost endless! Plant several herbs in a larger round or long container, or split them up into one per small pot. Hang grow bags and pots in a window where they’ll get sunlight, or group pots of vining herbs, like mint and hops, on cascading shelves to create a wall of greenery. Upcycling containers can also add texture, color, and creative fun (paint yogurt containers!) to your home.

Whatever you choose, make sure your containers have drainage holes on the bottom with a system for catching excess water. For example, use a nail and hammer to poke holes, from the outside in, in the bottom of a metal pail. Then place it on an aluminum pie plate on a sunny window sill.

come refreshment indoors, especially during cold, dark winter seasons.

>> What herbs to grow

An herb can be defined as a plant that doesn’t develop a woody stem, however, that would exclude rosemary. Another description encompasses plants cultivated for their medicinal, culinary, or aromatic qualities. But that definition is extremely broad and can include even mushrooms, which are fungi, and some flowers, shrubs, and vegetables. Overall, we grow herbal plants for their roots, leaves, soft stems, and flowers, and we primarily nurture them indoors for cooking, aromatics, and other home applications. Here are some common herbs grown indoors:

+ Basil + Sage + Oregano + Mint + Thyme + Dill + Chives + Parsley/Chervil + Rosemary + Coriander/Cilantro + Sweet Marjoram + Lemon Balm + Tarragon

Dry your own herbal blend from your garden or compound fresh chopped herbs into butter. Pictured: Rosemary Butter crafted by MaK Bread and Herbs de Provence.

>> Soil, sun, and water

Warning: don’t fill your containers with dirt from your yard! The warmth of your home will promote the perfect environment for insect eggs dormant in the soil to hatch, and your kitchen could suddenly be rampant with little black gnats. Instead, choose an organic indoor-specific potting soil fertilized for herbs and vegetables available at your local nursery or garden center. Use a little compost or water-soluble fertilizer to amend the soil as needed.

Fully-grown indoor herbs need about six hours of sunlight a day, but your location can face any direction. Be careful with young, delicate plants, as they can burn in direct sunlight. Also, if you’re able, open a nearby window or screened door on a balmy day to allow fresh air to circulate around the plants.

Water enough to keep your soil moist but not wet, and make sure your soil and pots are draining well. If water is pooling in the bottom of your container, your roots will get soggy and rot and the plants will die.

>> Harvesting and using

If you don’t trim and use your herbs, they’ll grow lanky and tough. Annuals like basil and oregano quickly go to seed if not regularly harvested to promote bushing and leaf growth. Cut your perennial herbs down to about one third of the plant by the end of the growing season, and they’ll grow fuller each year. Woody herbs, such as rosemary and lavender, can also be shaped into miniature shrubs once they’ve been established.

Check out the Nspire website for recipes that use fresh herbs from a classic kitchen garden. N

Herbs can be a delicious addition to salads, salsas, and other fresh foods, as well as soups, sauces, pizza, baked goods, and more.

Recipes

FRESH HERBCOMPOUND BUTTER

Compound butter is much simpler than it sounds. And it’s delicious on sourdough toast, corn on the cob, potatoes, crackers, and more.

» 1 stick unsalted butter, room temperature or softened » 1-3 tablespoons finely chopped fresh herbs (try combos like dill and chives or rosemary and sage) » ½ teaspoon sea salt » grated garlic and/or red pepper flakes (optional)

In a small bowl, mix the ingredients into the softened butter until evenly distributed.

Scoop the herb butter onto a piece of parchment paper or plastic wrap. Roll into a log using your palms and twist the ends to seal.

Chill overnight or until firm. Flavor ideas: garlic, chive and dill – lemon thyme – honey rosemary sage – sundried tomato basil – pesto – lavender honey.

HERBES DE LA FAMILLE

Herbes de Provence is one of my favorite blends of dried herbs. I use it for a variety of dishes, but you can make your own unique herb blend dried from plants grown in your garden or on your windowsill for you and your family to enjoy every day.

» Parsley (base) » Thyme (base) » Fennel (supporting) » Marjoram (supporting) » Tarragon (supporting) » Rosemary (accent) » Lavender (accent)

1. Start with three parts of a base ingredient, which should be an approachable herb that works well with a variety of dishes and palates.

2. Add one to two supporting ingredients. These tend to be more pungent that the base.

3. Finish with one part accent ingredient using a flavor that will add either punch or balance to your blend.