Growing Herbs Indoors
Having fresh herbs at your fingertips adds a new dimension to your cooking, and growing them is easier than you think… even indoors.
Herbs offer many benefits - they look nice, they smell great, and they taste fantastic. When you grow your own, you’ll always have your favourites available! While a hot and sunny outdoor location is ideal for growing fresh herbs, keeping them indoors throughout the colder months isn’t impossible. Start with established plants, and plant them into a container with a high-quality potting soil mix in a sunny location. A bright kitchen windowsill works perfectly, but if this isn’t possible, herbs can also thrive under a counter light.
Indoor herbs don’t need much water, and over-watering plants growing indoors is a common mistake. To give them what they need, water your herbs thoroughly, allowing the excess water to drain out of the pot, but then allow the potting mix to become fairly dry before watering again.
When you’re ready to use your herbs, simply cut the stems with sharp scissors, leaving some of the plant beneath that will continue to grow and provide you with fresh flavour any time.
Popular Food & Herb Matches:
Good with: tomatoes, pasta, pizza, potatoes, eggplant, cream cheese, eggswhite beans
Chives – Light onion aroma, and spicy onion flavour
Good with: cream cheese, eggs, salads, seafood, salmon, potatoes, root vegetables
Cilantro – Refreshing lemon & ginger aroma. Delicate flavor with a hint of pepper, mint and lemon.
Good with: avocados, coconut milk, cucumber, seafood, limes, root vegetables
Dill – A clean aroma of anise and lemon. The taste is sharp with hints of anise and parsley.
Good with: beets, celery root, cucumber, eggs, fava beans, fish (salmon), zucchini, potatoes
Mint – Sweet fragrance with a sweet and sharp flavor backed by hints of lemon.
Good with: fruit salads, chocolate, chilled soups, lentil salads, lamb, goose
Oregano – Strong, slightly sharp peppery flavor with a hint of lemon
Good with: anchovies, artichokes, cheese dishes, chicken, duck, mushrooms, onions, chicken,
Parsley – Lightly spicy aroma with notes of anise and lemon. Tangy, peppery and herbaceous
Good with: eggs, fish, lemon, lentils, tomatoes, most vegetables
Rosemary – Strongly aromatic with notes of pine. Nutmeg is present in the taste with a woody aftertaste.
Good with: apricots, eggplant, fish, lamb, mushrooms, onions, tomatoes, veal, parsnips, potatoes
Sage – Woody smell with a sharp, strong spiciness.
Good with: apples, cheese, onions, tomatoes, squash, pork, game
Thyme – Warm, earthy and peppery fragrance. Spicy tasting, with notes of cloves and mint.
Good with: cabbage, corn, leeks, legumes, rabbit, tomatoes, mushrooms, and meat dishes
*NOTE: A herb like mint can be used for so many different things – very versatile. It can be used in drinks, sauces, main courses and desserts.