About this app
Everybody loves kitchen herbs, and if you're thinking of growing some we've picked a select few that most chefs agree are the best of the best. Their popularity among Captains of the kitchen can be stated in three words -- taste, fragrance, and beauty -- and for the beginning gardener, they are easy to grow.
Basil grows well in the kitchen because it loves the heat. Trim the plants and use the leaves in salads, stews, ground meats, poultry stuffing and any dish that includes tomatoes. Start basil from seeds, or from plants you can find at your local nursery.
Burnet is one of the prettiest plants. It has feathery leaves that trail which makes it a good choice for hanging pots. And the leaves are cucumber-flavored which make it a great addition to salads.
Chervil is a fine-leaved herb that looks like parsley and has anise-flavored leaves you can use for garnishing and to season soups, sauces, and salads. It will germinate quickly and can be grown from seed.
Chives will thrive in a kitchen window. Their spike-like leaves fit the bill whenever a delicate onion taste is desired, particularly on a baked potato.
Sweet marjoram is one herb that is a must in the kitchen window. You can start the plant from seed, dig one up from the garden, or find one at your local nursery.
Mint will thrive indoors if you keep it out of the hot sun and in a location no more than 65 degrees. Get a cutting from the garden or pick one up from a nursery. The cuttings will root rapidly in water.
Parsley is one of the oldest herbs known to mankind, and it is as popular today as in ancient times. It does well in cool temperatures, and if grown in a glazed or metal pot, will thrive for a long time. The flat-leafed variety is without a doubt the tastiest.
Tarragon must be started from cuttings as it will not germinate from seed. Bring the plants indoors after the first heavy frost. Trim back the stems and transfer the plants to large pots for the winter months. The plant's young leaves are perfect with eggs, fish, poultry dishes, and salads.
It's so easy to set up an indoor herb kitchen garden because so many culinary herbs are well suited to growing both indoors and in recycled containers. Your ability to grow veggies in your organic kitchen garden starts with only a few simple recycled materials and the simple will to feed your family only the finest organic foods grown fresh in your designed kitchen garden.
The high tech "A-Garden" type with its own lights and gadgetry is great and really works well (you know the one it's advertised on TV everywhere), but it's not cheap and not very big. Whereas, at the other end of the budget is a set of recycled pots and containers with seedlings and your sunny windowsill, planter box or sunroom.
Something in-between these two extremes are the compartmentalised pots like the "strawberry pot", which is also great. Also in the middle are the grow veggies kit forms where you just add water and place in a sunny position and look after for a period of a few weeks. These are also absolutely great for those limited to space for your kitchen garden.
I personally do not recommend planting different herbs in the one single pot as the competition for growing space problems far outweighs the advantages of individual containers. If you do use the compartmentalised pots then try to mix the same general types of herbs together for the re-growth habits, height and moisture requirements.
The important thing is light, whether natural or artificial. Adequate light is essential to growing good herbs and veggies. If you don't have enough natural light then you'll need to supplement it with artificial light.
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