Aside from being an superbalternative for salt, homegrown fresh herbs will add healthy zest to any dish. Why not grow a kitchen herb garden today? Most herb growers decide to grow culinary herbs as it is always a delightto transform your cooking as you add fresh herbs grown from your own windowsill. This is a popular practice in Italy and China, where herbs are used lavishlyin cooking. Just ask any professionalcook, and they would tell you that the ideal cusines in the world includes food prepared and cooked with different herb varieties. You can easily growan indoor herb garden as herbs don’t requirea lot of space and are easy to grow. You don’t need to have a big space for your herbs because herbs can thrive just about anywhere. Planting a kitchen herb garden can save you lots of space as you can place your herbs in pots or containers. If you love using herbs as much as I do, then I bet that you would agree that fresh herbs always taste better than the commercially available ones. It will also prove to be useful if you need a safer alternative to medicines. With very minimal upkeepand care, you can grow fresh herbs indoors that will transform your dishes forever. It’s relatively easy, and I’ll show you how.
Herbs are classified into annuals and perennials.Annual herbs are easy to begin from seed and are fairly inexpensive. Good examples of annuals are chamomile, cilantro, parsley, basil, marjoram, dill, and chamomile.Those that also grow year after are called perennial plants.Every year they only produce new leaves and continues to grow. Some good examples of perennials are chives, lovage, mint, lemon, balm, hyssop, thyme, sage, and lavender.
If you are a beginner gardener, you better beginwith plants. This is because most of the culinary herbs that are often used in cooking are hard to begin from seed. Today, I would like you to understand the many uses of some commonly grown herb plants that you can use in your kitchen herb garden.Are you ready to learn?
1. Sage – Sage is a perennial herb that is a typicalfavorite among growers. It has a potent flavor and is widely used because it is available in a lot of varieties.In Germany, the ‘Berggarten’ is usuallypopular, and cooks normally use it as turkey stuffing. However, the Sage is traditionally used in bread and also as a dressing for pork.
2. Parsley – is biennial. This kind of herb grows for only 2 seasons and then dies.You need to plant a new one once your first grow dies.Parsley-mixed food preparations are said to be favorites in Italy.This herb has a tangy flavor which can be ideal mixed with salads, sauces, dressings, and soups.The Japanese parsley has been creating a name too in the culinary industry.They said this Japanese food is a combination of celery leaves and Italian parsley.Its also used in soups and for garnishing.
3. Thyme (perennial) – this variety of grow grows wider because it can easily spread. A foot tall thyme is already cool and this can even carpet your pathways or accent huge rocks.French thyme is by far the most widely used, and is popularly known for the exceptional flavor it lends to meats and vegetables. Its distinctive and spicy scent is what makes this herb interesting for chefs.Lemon thyme is also best for its aromatic foliage.
4. Rosemary (perennial) –this herb is a member of the mint family, and is extensively known as the oldest herb.It has been traditionally used to alleviate headaches and boost memory.It gives a distinct flavor to poultry, breads as well as veggies.
Needless to say, selecting herb plants for your kitchen herb garden is both enjoyable and exciting. Just don’t get too carried away, or you might end up buying more plants than you can handle!