"Love Life enough to Love Yourself"

Writers Central Post New Entry

Growing Herbs inside your home is easy! Trazana A. Staples, MELP January 14, 2015

Posted by asknaturalwoman on February 25, 2015 at 8:55 PM

People often tell me that it is difficult to grow plants, specifically plants that are consumable who live in an apartment. However, I am here to tell you that growing edible plants are easy while living in apartment, especially herbs.


Herbs have a wide range of uses from cooking to medicinal. They are easy maintenance and they do not require much sunlight or water in most cases. They can also be grown year round from the inside of your kitchen window seal so that you can just sip and use at your convenience.


When considering growing an herb garden in your home, purchase local and organically grown non-gmo, seedling or seeds if possible.


Below are some of the ’10 Easy-to Grow Herbs for a Simple Kitchen Herb Garden’ published in Mother Earth Living, Natural Home, Healthy Life written by Barbara Pleasant July/August 2011



Grow It: Plant seeds or seedlings of basil, a warm-season annual, after the last frost during a warm spell. When flowering tops appear, cut them off (toss them in salads!) to encourage new leaf production. You can sow a second planting of seeds directly in the garden in early summer. Indoors, a pot of basil repels flies.

Eat It: Basil is best fresh. Always toss it in at the end of cooking—heat damages its flavor. Preserve fresh basil by making an infused oil or freezable pesto.

Recommended Varieties: Genovese is best for cooking; ask your nursery about specific varieties for spicy flavor, compact growth habits or frilled foliage.



Grow It: A mild onion-flavored perennial, chives produce edible flowers in spring and early summer. You can grow chives from seed, but it’s faster to start with plants. Plant as soon as the last frost has passed. Trim regularly to prolong production. Every few years, divide and replant clumps to encourage new growth.

Eat It: Toss chives into almost any savory dish—add at the end of cooking or they become bitter. You can freeze excess chives; use them as you would fresh.

Recommended Varieties: Compact Grolau is great for containers; Grande features big, broad leaves; try garlic chives for bold flavor.


Grow It: A fast-growing annual, cilantro can be planted in spring and again in late summer. Cilantro is among the easiest herbs to start from seeds sown directly in the garden, but it suffers badly when transplanted. The ripe seeds are the orange-scented spice known as coriander. To harvest coriander, allow plants to flower and then collect seeds after they turn brown. Store seeds in a cool, dark spot.

Eat It: The entire cilantro plant is edible. Enjoy the leaves, the brown seeds (coriander) and the roots (in soups and stir-fries). Toss the flower heads in salads.

Recommended Varieties: Santo lasts longer than most varieties; Cilantro has lacy leaves.



Grow It: Plant mint, a hardy perennial in most areas, in spring. You can start mint from seed, but plants you buy often have better flavor. Mint is a notoriously aggressive spreader, so it’s best to grow it in

containers. Clip growing tips monthly to encourage new growth.

Eat It: Mint is versatile and easy to dry. Crush it with sugar and vinegar for a wonderful mint sauce.

Recommended Varieties: Peppermints and spearmints are best for cooking; pineapple mint has beautiful variegated leaves.



Grow It: Oregano (and similar marjoram) varies in size, flavor and growth habit; all are easy to grow from seeds or rooted cuttings (see “Growth Spurt” at right). You can pot and overwinter hardy oregano in an unheated garage, even in colder climates.

Eat It: Oregano leaves’ flavor is strongest in summer. Dried oregano leaves hold their flavor well, and excess oregano can also be mashed into butter. Pick flowers as they open to add to soups, baked potatoes and roasted vegetables.


Recommended Varieties: Greek oregano has the best flavor. Italian oregano is a delicious marjoram-oregano cross. Sweet marjoram may be the only true marjoram.


Grow It: You can grow parsley from direct-sown seed, but the seeds are slow sprouters. Plant young seedlings in spring, handling roots gently.

Eat It: Parsley’s flavor is best fresh and used at the end of cooking to enliven flavors. To preserve parsley, freeze leaves or turn them into gremolata, a condiment of parsley, garlic, lemon and olive oil. In autumn, try pulling up a few plants and use the roots as you would carrots.

Recommended Varieties: Curly parsley is a lovely edging plant, but most cooks prefer the flat-leafed version, often called Italian parsley.



Grow It: Superior rosemary cultivars are best purchased as plants. A woody perennial, rosemary can be pruned back, potted up and kept indoors through winter in cold climates.

Eat It: Rosemary accentuates many foods, especially baked goods and roasted vegetables and meat. Varieties differ in size and flavor, though all produce pungent leaves and sturdy stems that can be used as skewers. The leaves dry easily for preserving. Harvest the small flowers as they appear in spring and summer to add to egg and veggie dishes.

Recommended Varieties: Arp and Hill Hardy tolerate more cold than other varieties. Try compact Blue Boy in containers.



Grow It: This 20-inch-tall woody perennial is pretty cold-hardy, but new plants should be started from rooted stem tip cuttings every other year. Or start with transplants. Variegated varieties are less cold-tolerant and more petite.

Eat It: Preserve an abundance of sage by drying it, packing it in salt, or mashing it to create a flavorful butter. The sweet flowers are an ideal accompaniment to dishes with light flavors.

Recommended Varieties: Compact Berggarten is great for tight spaces; White Dalmatian features silvery leaves; Tricolor foliage has pink and white stripes.



Grow It: Start with transplants, and French tarragon will grow to 24 inches tall with stems that tend to sprawl. If a stem rests on the soil, covering it with soil often coaxes it into developing roots. In midsummer, cut back plants by half to stimulate new growth.

Eat It: The leaves have an anise flavor that is sweeter earlier in the season. In spring, use the entire sprig, rather than just the leaves. Later in summer, the leaves benefit from long cooking, as in stews. Tarragon is easy to dry, but also makes fine vinegar. Steep leaves in white wine vinegar in a sunny windowsill for 4 weeks, then strain.

Recommended Varieties: There is but one true French tarragon, which must be purchased as a plant. Nibble a leaf before you buy—it should have a zingy licorice flavor.



Grow It: This hardy evergreen can be grown from seed, seedlings or rooted stem tip cuttings. Cut back blooming branches to increase production of leaves.

Eat It: Thyme boosts the flavor of meat and vegetables, and the oil in thyme helps to break down the fats in many foods, making them more digestible. The leaves are easy to dry, and it also makes nice vinegar. Steep leaves in white wine vinegar in a sunny windowsill for 4 weeks, then strain. The leaves have the strongest flavor before the plants flower, but you can pick the flowers when they open to sprinkle over vegetable dishes.

Recommended Varieties: Upright, green-leafed French and English thyme provide the best flavor; variegated forms are excellent in containers.

Read more:

Categories: Environment , Education, Holistic Health

Post a Comment


Oops, you forgot something.


The words you entered did not match the given text. Please try again.

Already a member? Sign In

1 Comment

Reply lilaluna
6:21 AM on January 19, 2018 
Thanks on your staggering posting! I virtually enjoyed reading it, you?re a incredible writer. I will make sure that I bookmark your weblog and will finally come back in the foreseeable future. I want to encourage you to in the end keep your tremendous writing. I think I can pick this subject matter to put in writing a paper on it.