10 Herbs You Can Easily Grow Indoors on Your Kitchen Counter
Hello everyone, I want to share with you ten herbs that you can effortlessly grow on your kitchen counter. I personally have seven of these herbs thriving in my kitchen, right on my windowsill next to a window. It's important to place them near a window as they require at least three to four hours of sunlight each day. The seven herbs in my kitchen are doing exceptionally well, and the remaining three are either growing outside or in pots indoors. Let's dive into the details of each of these herbs.
Dill:
Dill is easily started from seeds, and within one to two weeks, you'll see the plants emerging. The initial set of leaves might not resemble dill, but after the second set of leaves, dill reclaims its signature thread-like shape. Dill is a versatile herb, combining flavors of fennel, anise, and celery. It's a great addition to soups and roasted potatoes.
Thyme:
Thyme is a perennial herb, but it also thrives on the kitchen counter. While thyme seeds can be challenging to germinate, growing thyme from cuttings is a reliable method. Thyme is winter and frost-hardy, making it ideal for outdoor growth. However, it can be grown indoors for easy accessibility.
Oregano:
Oregano doesn't tolerate winters well, but it's effortless to grow on the kitchen counter. You can start oregano from cuttings or seeds. Oregano has a robust flavor, so use it in your cooking judiciously.
Sage:
Sage can withstand cold temperatures as low as 15°F (-10°C). It's an excellent choice for an indoor plant if you live in an extremely hot or cold climate. Sage has a delightful pine and citrusy flavor and pairs well with other herbs like thyme and rosemary.
Parsley:
Parsley adds brightness and balance to savory dishes. It can withstand temperatures as low as 10°F (-12°C). Growing parsley from seeds is recommended. This versatile herb complements a wide range of dishes, including meat, eggs, potatoes, and vegetables.
Cilantro:
Also known as coriander, cilantro is a popular herb extensively used in Indian and Mexican cooking. Growing cilantro from seeds can be a bit tricky. Splitting the seed in half before planting helps expedite germination. Cilantro planted in the spring tends to rush to flower, so it's best to grow it in the fall or on your kitchen counter year-round.
Tarragon:
Tarragon is a winter-hardy perennial that tolerates frost as low as -30°F (-20°C). It grows exceptionally well outdoors but can also thrive on your kitchen counter. Tarragon is commonly used in French cuisine.
Basil:
Basil is a herb I require in abundance during summers. While I have an entire raised bed dedicated to growing basil, it cannot be sustained on the kitchen counter alone. However, bringing basil inside during winter and propagating it from cuttings in early spring gives me a head start for the entire summer. Basil also grows well from seeds and is an invaluable addition to any kitchen.
Mint:
Mint is perfect for drinks and tea. It grows easily from cuttings or root division. Mint dies back in winter but regrows vigorously in spring. It can become invasive, so keeping it in a container is recommended.
Rosemary:
Rosemary can be propagated by placing cuttings in water until they develop roots. This versatile herb handles winters well, but if your ground freezes, it's best to bring it indoors. Rosemary leaves may resemble needles, but they are indeed leaves.
I hope you find this video informative and inspiring. Growing herbs on your kitchen counter not only adds freshness to your cooking but also enhances your connection to nature. Give these herbs a try, and enjoy the convenience and satisfaction of having a mini herb garden at your fingertips.