Your dream kitchen isn’t complete without herb plants. Herbs add living decor and a helpful hand in the kitchen. Here’s a list of great herbs that will add spice to your meals throughout the year.
Herbs like a lot of sunlight when growing, so be sure to place them near a sunny window indoors.
Commonly used in Italian dishes, basil is great for adding flavor to soups and sauces. When cooking, add it towards the end to maintain flavor.
When growing, keep soil moist, and water the plant the night before harvest. Pinch or cut off any flowers spikes that form. Harvest basil frequently and it will continue to grow.
Cilantro is most common in Mexican and Asian dishes. The flavor is strong, so use sparingly, and add more to taste. To harvest, use sharp clean scissors and cut approximately 1/3 of the way down your plant. The plant will continue to grow new leaves. Harvest weekly for continued growth.
A delicious addition to dips, soups, herb butters, salads and fish dishes, dill has the strongest flavor just before flowering occurs. It’s best to harvest only what you need for recipes. Using pruning scissors, cut stems flush with the main stem, so the plant can continue to produce. Harvest often to avoid seed production.
Spearmint is typically used in desserts, teas and jellies, whereas peppermint is generally used for its strong aroma. For a large amount, cut right before flowering – about an inch from the pot. Individual leaves can be harvested at any time.
Oregano is most common in Italian and Greek dishes; often used in soups, stews, and sauces. Harvest individual leaves from the stem or harvest a long stem with leaves on it.
Allow the plant to grow to minimum of 4 inches previous to harvesting. Regular trimming keeps the plant bushier.
6. Parsley (Italian)
Italian Parsley is commonly used in soups, sauces and salads, and reduces the need for salt. It’s generally used to add flavor to dishes, rather than a garnish.
Harvest when the leaf stems have three segments. Cut leaves from the outer portion of the plant and leave the inner portions to mature.
7. Parsley (Curly)
Curly Parsley brings a crisp taste to salads, vegetables, and herb butters. It’s most often used as a garnish. Just like the Italian Parsley, cut leaves from the outer portion of the plant and leave the inner portions to mature.
Used for poultry, lamb and soups, rosemary has a sweet and resinous flavor. Trim stems to harvest and pull leaves off by hand or use full stems as skewer. Cut stems completely back to a main or side branch
Popular in poultry and meat seasoning, sage is great in many culinary dishes. It’s a staple in stuffing.
Using sharp scissors, cut leaves directly off of the plant and harvest as needed. Harvest youngest and most tender leaves for best flavor.
Thyme can be used in almost any dish, but especially marinades, vegetables, pasta, potatoes, and pizza. For strongest flavor, harvest thyme just before blooming. Snip the top 2/3 of each shoot and avoid cutting into woody section of plant
Herb availability varies. Check your local store for details.