7 herbs growing inside

Whether it’s too hot or cold outside, or you just want plenty of herbs to simmer with your fingertips, you can grow several herbs indoors. Indoors, there are fewer insect pests or diseases attacking your plants. But not all herbs grow indoors. These seven will thrive indoors with a little care.

mint family

This species of plant can be invasive, so each herb may require separate pots. The mint family grows as a bushy plant and tolerates less water than some other families of herbs.

Mint

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since mint (Mint spp) is so invasive, growing it indoors in a vase can keep it from taking over your flower bed. Mint definitely needs its own receptacle. It will crowd out any other herbs growing with it. There are many types of mint, but mint (Peppermint Piperita) and mint (mint spicata) are the most common.

basil

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Basil comes in many flavors, but sweet basil (Osimum basilicum) is the most common. Basil is an annual and can become quite large if not cut back regularly. Some Thai recipes use basil seeds. Unfortunately, the leaves lose some of their flavor when they bloom. Reserve one plant to let go of seeds and cut off shoots from other plants.

marjoram

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marjoram (Origanum vulgareIt is used in pizza, but it has many uses in other dishes. It tastes best when it is harvested as the flower buds are formed. When the buds open, the flavor of the leaves is affected.

zaatar

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There are more than 300 types of thyme. common thyme (Thymus vulgaris) are used in cooking. Common thyme is also referred to as English thyme or garden thyme.

carrot family

These plants love soil moisture and need a deeper pot than mint and its relatives. They grow vertically and can be tall, especially if they don’t get enough light.

parsley

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Usually that garnish on your plate is curly parsley (Petrosilinum Crispum). You may want to eat it after all because parsley is a good source of vitamins A and C. Italian flat-leaf parsley (Petrosilinum NapolitanumIt tastes stronger and sweeter than curly parsley.

coriander

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this herb (Coriandrum sativum) has two names. Coriander refers to the foliage, while cilantro refers to the seeds. It is one of the oldest herbs. The seeds were found in Egyptian tombs. Cilantro will tolerate dry soil like a plant of the mint family once established.

Allium family

chives

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chives (Allium schoenoprasumIt is related to onions but has a less intense flavour. They spread, so the chives quickly turn into a clump of chives. Make sure you give them plenty to take advantage of their habit of spreading.

How to take care of herbs

These herbs are easy to grow. Save them some, and you should be ready to harvest the leaves in no time.

  • Use pots or planters at least 6 inches in diameter with drainage holes.
  • These herbs need six hours of sunlight per day. If you don’t have room in the sun, use a full spectrum grower hanging 6 to 12 inches above the plants. Leave it on for 14-16 hours a day.
  • Herbs are comfortable in the same temperature range as people, so just make sure they aren’t in cold or hot drafts or too close to heating vents.
  • Plant the herbs in a well-draining potting mix.
  • Water the herbs when the top of the soil begins to dry out. Thyme and oregano like to dry out the most, so water them when the top two parts of the soil are dry.
  • Fertilize your lawns with a half-strength solution of a water-soluble fertilizer prepared for herbs every two weeks. Too much compost will give the weeds an unpleasant taste.
  • Repot the herbs when their roots grow out of the drainage holes. Spring is the time to republish it.
  • Turn your plants a quarter turn once a week to prevent them from bending toward the light and getting long legs.

Harvesting home herbs

Harvest your herbs regularly to maintain their health and a concentration of their essential oils. To harvest herbs from the mint family, cut over a leaf or leaf with scissors or clean scissors. Do not take more than a third of the plant at a time. For parsley, cilantro, and chives, cut the stem off the ground. Do not take more than a third of the stems at a time.

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