It’s easy to grow herbs in your kitchen to use in your kitchen — even in winter!
Growing vegetables and herbs offers a fun, therapeutic hobby. But restrictions such as not having yard space or harsh winters can prevent a lot of us from pursuing this pastime. However, there are a variety of plants that you can grow indoors all year round that are also used in cooking, so they can complement your weekly shopping.
It's important to remember that indoor plants will grow towards the Sun, which can result in off-balanced plants. Make sure each side gets the sunlight it needs.
Bay leaves
Lauris nobilis, also known as bay laurel or sweet bay, has a long history in the Mediterranean, where it originates. It has found its use in all kinds of cooking. It’s especially used in stews and pasta sauces as well as North Indian and Pakistani cuisine, including kormas and biryanis. Though the plant is capable of growing into tall trees, it can be cultivated indoors in pots.
- Sweet bay can grow large, and although it's constrained by a pot, it's still much larger than what comes to mind with the traditional understanding of the word “herb.” It will end up looking like one of your houseplants.
- Starting a bay laurel plant is difficult. Given that the plant will need space to expand and grow, it’s important not to overcrowd with other plants. It needs a lot of direct sunlight and regular watering, with well-draining soil while it's establishing itself.
- Once established, it only requires occasional watering, but it still prefers lots of sunlight.
- If possible, allow your plant some outdoor Sun exposure on your balcony or porch.
Cilantro
Coriandrum sativum, also known as Chinese parsley or coriander, is native to the Mediterranean as well. Cilantro is one of the most common herbs in Indian cooking. In addition to its powdered form, used in a huge number of recipes, the leaf itself can garnish almost every dish in South Asian cooking.
- Cilantro needs lots of direct sunlight but is also heat-sensitive. It grows best in cooler temperatures, and as the temperatures rise, the plant produces flowers.
- Cilantro needs to be watered at least once a week — or even more often if being grown in hot weather.
- Unless you want to harvest the seeds, be sure to snip off the flowers to prevent the plant from allotting its resources to fruit production. If you want to harvest the seeds, be aware that the leaf output will reduce.
Mustard
Brassica juncea, known as Chinese mustard or Indian mustard, probably originates from North India or Iran. While the leaves have their uses in salads, the seeds are used in tadkas for a huge variety of dishes.
- Like cilantro, mustard prefers cooler temperatures and will quickly produce flowers when hot.
- Like cilantro, the plant needs to be watered regularly.
- As the plant flowers, look out of for the pods turning brown. As this happens, pop the flowers off the plant and store them in a paper bag to ripen.
- Shaking the bag gently will loosen the seeds from the pods and then you can use them fresh or dry them out for storage.
Feature Image: Wikimedia Commons
Vikram Bettadapura
Author
When he’s not blogging, Vikram Bettadapura works at a busy vet clinic. Born in Bangalore, he grew up in Abu Dhabi and later moved to Ontario, where he earned a BSc from the University of Guelph. Currently based in Toronto, he's an avid reader, passionate about culture, social issues, and ...
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