How to grow spices at home?

3 parts: Planning a culinary herb garden Planting a culinary garden Collecting herbs

Herbs are often used in medicine and cooking. Unlike many garden plants, they can grow all year round. If you love to cook, then having fresh basil, rosemary, parsley or cilantro on your windowsill can simultaneously get health benefits and save a significant amount of money. A culinary herb garden can be located inside the house on a windowsill or outdoors in a sunny part of your yard.

Part 1 Planning a herbal garden

1. Decide what kind of herbs you want to plant in your garden.

   The most practical way to make your selection is to come up with a complete list of herbs that you usually use in your cooking. This can be anything from garlic to basil to green onions. Choose only those herbs that you will use or can dry for later use. All culinary herbs fall into the following three categories:

   • Annual herbs such as dill, cilantro and basil, which die after flowering, need to be replanted every year.
   • Herbaceous plants such as mint, onion, oregano, tarragon, and dill can be cut regularly and will usually grow the following year.
   • Evergreens such as rosemary, sage, and thyme, which should be pruned at least once a year; they are also perennials.
2. Explore the types of herbs that grow in your area.

   Most of these herbs do well in different climates if they are properly cared for. If you want to grow a plant that needs special care, you can plant it in a pot and keep it indoors while controlling the temperature around it.

   • Some perennials, such as rosemary, thrive best in climates with mild winters and short dry summers. You can grow rosemary during cold winters in your area, however you will have to treat it as an annual plant and replant it every year.
   • Consider using separate plant pots that can compete with other herbs. Peppermint, lemon balm and comfrey can be invasive, growing rapidly, taking up space and competing with other plants for nutrients. Place these pots in the corners of your garden to water them at the same time.
3. Decide how many herbs you want to grow.

   Choose the amount based on how often you use it. For example, if you love adding rosemary to your meals, you might want to plant more than one bush to use as often as you like. If you mainly cook Italian food, you might want to plant more basil and parsley.

   • The size of the plant grown may depend on the variety of herbs. For example, some varieties of rosemary grow in large bushes, while others remain small. Take this information into account when planning your garden.
   • If you enjoy making pesto, plant at least two or three basil bushes. Pesto requires a lot of basil, and the plant can die if you take too many shoots from its bush.
   • One bush will be enough if you only occasionally use the herb as a side dish. For example, if you want to sprinkle potatoes with onions, then one or two bushes will be enough.
4. Buy herbal plants, seedlings, or seeds.

   The easiest way to start your garden is to buy mature plants and transplant them into the ground. The roots will immediately begin to sprout into the ground, and you will very soon have the herbs you need for cooking. If it is too early to plant mature plants, consider planting seedlings or sowing seeds.

   • Planting seeds should be carried out two weeks before warming, but only after the frost stops. Soak the seeds in water for 2 to 4 hours, as indicated on the package. Plant the seeds in a tray and keep them on a warm windowsill. Maintain soil moisture, and after 7-14 days you will see the first shoots. Place a sheet of plastic wrap over a tray to create a greenhouse effect if the room is still cold.

Part 2 Planting a culinary garden

1. Choose a location for your garden.

   Choose a location that is easily accessible from your kitchen so that you can quickly collect the herbs you need at the moment. Most grasses require sunlight to grow, so choose an area with at least six hours of light a day.

   • If you don't find a suitable area in your yard, you can simply plant the herbs in pots, not in the ground. This way you can place them in the most convenient place.
   • You can also make an indoor culinary garden if there is no suitable outdoor space. If possible, a south-facing window sill should be chosen for these purposes in order to optimize the amount of sunlight.
2. Choose a plan for planting a garden.

   It is necessary to plant herbs that need a lot of water on one side of the garden, and plants that need less water on the other. For example, basil needs a lot of water, while rosemary likes drier conditions. Planting according to package directions will help you take care of them properly.

   • Grasses close to the ground, such as thyme and some rosemary varieties, should be placed on the south side of the garden so they are not covered by taller plants on sunny days.
   • Place tall plants in the central or northern part of the garden to give shorter plants more access to the sun.
3. Prepare the soil.

   Culinary herbs have similar needs, making it easy to plant them next to each other in the same garden. The soil should be well-drained, fertilized with organic matter and fertile, regardless of where it is planted - in the ground or in pots.

   • If the soil is not fertilized, add a layer of compost and mix it with the soil.
   • When planting in pots, use standard potting soil and add a layer of gravel to the bottom. This will help keep the roots moist and prevent mold.
4. 

   Plant herbs. Seedlings and plants can be planted immediately after the end of the frost. Plant the plants 31 to 46 cm apart according to the instructions on the package. Dig holes deep enough to strengthen the root system and place the seedlings in the ground. Lightly compact the soil around the planted plant.

5. Maintain moisture in your garden.

   The plant feels uncomfortable in dry ground. Water the herbs as often as possible to maintain uniform soil moisture; in high summer, you may need to water up to twice a day. There is no need to water after rain or if the soil is still wet.

   • Test the soil moisture by sticking your finger into it next to the stem of one of your plants. If your finger is dry and dusty, it's time to water.
   • Water the plants at the base, not the top. This will keep the leaves from being damaged.
   • Watering in the morning will give the sun more time to dry the soil before dark. Watering plants in the evening will keep plants moist throughout the night, which can lead to mold growth.
6. Practice natural fertilization and weed control methods.

   Never use chemicals or pesticides in your garden.Since most herbs will be consumed, this can have detrimental effects on your health. Instead, grow garlic, mint, or onions around the perimeter of your garden to keep pests out.

   • You can get rid of aphids or other pests by washing the plant leaves every day with soapy water. Mix a natural insecticide from 1 to 2 tablespoons of herbal soap, such as Castile soap, and 1 liter of water. By spraying this mixture on your plants, you keep them safe from soft-bodied insects.
   • Weed the garden regularly, pulling out the weeds so they don't grow back.

Part 3 Collecting herbs

1. Start collecting herbs when the plants are already strong.

   Once they have strong stems and plenty of leaves, you can start harvesting several times a week. During the height of summer, you can even pick certain types of herbs daily.

   • Collect herbs in the morning. In the morning, their aroma is much stronger. Start collecting as soon as the dew is dry.
   • Harvest regularly before the herbs bloom. During flowering, not all of the energy is directed towards the growth of the leaves.
2. Harvest with a clean, sharp knife.

   You can also use a clean, sharp pruner. Make sure the tools are clean to avoid contaminating your plants during harvest.

   • Leafy annuals like basil can be pruned enough to grow for another week or longer. Trim new shoots and leave stalks about 10-15 centimeters to allow the plant to continue to develop.
   • For perennials such as thyme and oregano, only the leaves or the top should be trimmed to keep the shrub fertile.
3. 

   Rinse the herbs and use immediately. Herbs are best applied immediately after harvest, as they will lose their flavor during storage. Place the stems upright in a glass of water if you need to preserve the herbs for several days. Place the glass in the refrigerator and wrap in a plastic bag until ready to use.

4. Thin your herbs regularly.

   Harvesting will provide you with a natural process, but you still need to prune your herbs between harvests to ensure healthy growth. If you do not do this, the grass stalks will grow tall and seeds will appear, which will significantly reduce the quantity and quality of the herbs.

   • At the end of the growing season, cut the grasses a few centimeters from the ground. They will grow again next year.
   • Prune the evergreens by about a third to harden them for the winter. Remove any dead or dying stems and add mulch around the roots.
   • Pull out wilted or wilted annuals that won't grow back the next year.

Tips

• Use a spray bottle to water the herbs. Watering gently will help prevent plant damage.

What do you need

• The soil
• Compost
• Mulch
• Seeds, seedlings or plants
• Sharp knife or pruner for harvesting

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We all know that we can truly trust the quality of food products only by scrupulously observing their production or cultivation. And this is quite justified, because the modern food and fruit and vegetable industry does not disdain preservatives and pesticides. Therefore, even a small bundle of weed bought in a regular supermarket may not be harmless at all. How to protect yourself? Grow it yourself! And if you do not have precious garden hectares, you can use the balcony or simply the windowsill and get your own spicy crop, of which you will be 100% sure of the quality.

Here, for example, 13 varieties of aromatic herbs that will diversify not only your diet, but also your taste perception, as well as help to cope, for example, with insomnia or mild colds.

At home, this greenery will certainly grow worse than outdoors, but it will still delight you with a harvest all year round!

1. Basil (Ocimum basilicum) Try ‘Genovese’ for a classic flavor, ‘Siam Queen’ for a tangy taste, and Lemon for a citrusy flavor.

2. Lavrushka (Laurus nobilis). The house grows slowly, but it turns into a bush that is easy to form. You can eat two-year-old leaves.

3. Chervil (Anthriscus cerefolium). Also known as French parsley. Has anise flavor.

4. Green onions (Allium schoenoprasum). It is very easy to get it by distillation from a regular onion.

5. Cilantro (belongs to sativum). It is called Chinese parsley and is well planted with seeds. After harvesting, it is not renewed, so it is better to grow it in several pots at once.

6. Dill (Anethum graveolens). It is also better to sow in several containers at once.

7. Marjoram (Origanum spp.) Belongs to the oregano family, but has a sweeter taste.

8. Mint (Mentha spp.). Peppermint and lemon balm are grown at home.

9. Oregano (Origanum vulgare ssp. Hirtum). Biennial: Pluck the leaves frequently to stimulate new growth.

10. Parsley (Petroselinum spp.). Can be planted with seeds or grown from parsley root.

11. Rosemary (Rosmarinus officinalis). He does not like dry air and grows slowly, but the aroma from it is wonderful.

12. Sage (Salvia officinalis).

13. Thyme (Thymus spp.).

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Spicy herbs can be easily grown at home, even in winter, if you know the intricacies and peculiarities of growing. A great place to grow would be the kitchen.

The air here is humid, which is great for growing herbs. Plants can be used for their intended purpose and

replenish vitamins

, which are so lacking in winter.

Content:

• What can be grown from spices on a windowsill
• How to properly grow spices
• Herbs care rules

What can be grown from spices on a windowsill

There is a huge selection of spices that can be consumed not only in food, but also used as a medicine. Some types of aromatic herbs can be grown in the kitchen.

Basil. Belongs to the mint family of herbs, it tastes sweet, common in Italian cuisine. Thanks to its beautiful green and purple leaves, you can create a variety of floral arrangements on the windowsill.

Thyme. This is the Bogorodskaya herb of the labiate family. It has a pleasant aroma reminiscent of cumin or anise, with a bitter taste. Can be added to tea and drinks, used in baking and in the preparation of various dishes.

Parsley.It is used as a flavoring seasoning for meat and vegetable dishes, as well as in the process of making soups.

Rosemary. Fresh sprigs of rosemary are used for marinating and frying meat dishes. Rosemary does not lose its pleasant smell even during heat treatment.

Dill. As a seasoning, both individual shoots and the whole plant are used. Has a pronounced smell and great taste. After sowing the seeds, the crop can be harvested after 3 weeks.

Mint

... Peppermint is used mainly for medicinal purposes for the preparation of various teas and drinks, medicinal decoctions and infusions. Curly mint has found its way into cooking. Fresh leaves are added to soups, salads. It gives meat and seafood dishes a unique aroma and taste. Loves moisture and light, so you should carefully select a place to place it.

Sage. The plant's fresh leaves complement a variety of potato, chicken and meat dishes well.

Coriander. Known under another name - cilantro. Coriander enhances the flavor and lends a woody, sweet aroma to food. The beneficial properties of the plant enrich food with vitamins.

Mustard leaf. It can be eaten raw and after heat treatment. It does not lose its useful properties. Grown in the same way as watercress.

Watercress. Contains many useful substances for the human body. The salad is consumed raw. It does not require special care. Can be grown in soil or water, in a dark or light place.

Most herbs usually use only the aerial part of the plant, some only use flowers and seeds. Only 2-3 species (calamus, coluria, gravilat) use the root and rhizomes for food.

These herbs are widely used in various cuisines of the world. They are added to salads, soups, cold dishes. Plants also have a calming effect and are distinguished by healing properties.

How to properly grow spices

about the arrival of autumn frosts, take a few

plants in the garden

and put in pots or small wooden boxes. You should choose healthy and developed plants without any damage to the root system.

This method of growing is fraught with danger, since diseases and pests can be transferred along with the roots, which will spread to nearby flowering indoor plants.

When transplanting, be sure to wash the root part of the plants with special green soap (add 100 ml of soap to 5 liters of water).

The pot should be a few centimeters wider than the root ball itself. If this requirement is not met, the roots will not cope with moisture and will begin to rot.

You can also use seeds for growing, which can be purchased in specialized stores. It is best to choose early seed varieties.

Almost all herbs require a nutritious, loose soil with good drainage layer.

It is preferable to buy a soil in the store, designed specifically for vegetable crops. It is not recommended to use soil from the garden. The growing soil must be broken up with compost.

At the bottom, there must be gravel or expanded clay. You can also add dry hydrogel (1/4 substrate). After planting and watering the seeds, the hydrogel will swell. Thanks to this additive, you can reduce the number of waterings.

Dill, white mustard, lettuce should be sown on the surface of slightly damp soil. To grow onions, you need warm, settled water. Dip a small onion into a container of water and wait

first green arrows

... Water the onions as needed.

Before sowing parsley, the seeds should be left in a container with water for a day. This is done to volatilize the essential oils that are contained in the seeds. Parsley is a moisture-loving plant, so you need to water it every day.

If basil is sown with seeds, then the grass will germinate for a long time and slowly.It is recommended to plant seedlings.

Watercress can be grown in potting mix as well as paper towels. Sowing seeds should be done tightly to each other.

You can use aromatic herbs grown on the windowsill as follows: make a sachet, make vinegar or oil, etc. For the sachet, mix the dried various herbs and place in cotton bags.

Herbs can be easily frozen in sealed bags.

Spice-based oil or vinegar can be added to a variety of dishes. To prepare them, you need to mix fresh herbs with oil or vinegar, and then strain. Put fresh herbs on the bottom of a clean bottle and pour in cooked oil or vinegar.

Herbs care rules

Before buying, be sure to pay attention to the expiration date of the seeds.

Spicy herbs are quite light-loving plants, so you should carefully choose a place for their placement. If the stems of the plants are stretched out, then they do not have enough light. If there is a lack of light, phytolamps or fluorescent tubes should be used.

Be sure to use a drainage layer that protects the root system and ensures water drainage.

Water the herb pots no more than once a week. A certain plant requires

special watering

... If the leaves of the plant turn yellow, this indicates an excess of moisture.

When trying to bloom, do not be afraid to cut off the inflorescences. For the growth of the vegetative mass, fertilizing should be carried out every 2 months. It is best to use organic fertilizers that nourish the plants, provide transplant recovery and enrich the soil. It is not recommended to exceed the dosage. Fertilize according to the instructions.

Grasses should be pruned regularly to grow better. Ventilate the area where the plants are located periodically. Some types of herbs are quite sensitive to oxygen in the air.

Growing aromatic herbs can be a hobby for the culinary and indoor plant lovers. If you adhere to simple rules and make a little effort, you can get a good harvest of herbs.

Spicy herbs on the windowsill