Herbs to Grow in Kitchen Garden
By Bhuvaneshwari M
Whether we would like to grow a kitchen garden as a hobby or to save lots of money or simply for healthier eating, there are many herbs we will grow in our backyard, on our patio or even in our windowsill. Fresh herbs always make recipes taste even better and are great to own around for soups, stews, and salads.
The spiky leaves of this onion-flavoured herb add a gentle kick to eggs, soups, and salads, and make pretty garnishes. Use scissors to snip off individual leaves or give the whole plant a “crew cut” to keep floppy leaves tidy. Leave a minimum of 2 inches of growth so plants can sprout. Start with a purchased plant and pot it in rich, organic soil. Chives grow best in bright light, such as a south-facing window.
Dill/ Sowa Bhaji
The Dill plant likes well-drained, sunny spots and shelter from the wind. We can use stalks to provide support to the plant that dislikes being transplanted and is best sown directly in spring. Both, the seeds and therefore the leaves of this herb have a pointy, slightly bitter taste. Extensively in South Indian cooking, Dill can also be used to flavour fish, soups, salads, meat, poultry, omelettes and potatoes.
There are several varieties of mint. We can use it in drinks like mojitos or mint juleps. Or add some mint to our summer iced tea. Mint freshens the breath and can help to calm our stomach. But if we grow mint, remember that it’s considered an invasive plant. Mint will spread and take over our garden. It’s best grown in containers.
The fragrant curry leaf plant needs abundant sunlight. So, keep it under direct sunlight for the most part of the year except in hot summers. While seeds work well, stem cuttings are the easiest way to plant it. Leftover curd or buttermilk function excellent home-produced fertilizers that promote the expansion of this plant that’s known for its distinct flavour.
The smell of bay’s noble leaves reminds we of balsam, clove, mint, and some say even honey! Well known for its use in hearty stews and other long-simmering dishes with a rather sharp, peppery, almost bitter taste. Add the entire leaves at the start of the cooking process and remember to get rid of them before serving. Sweet bay is native to the Mediterranean.
In picking an area to grow our herbs, confine mind that they have an honest four to 6 hours of sun daily. There are many herbs that we can grow to enhance our cooking. When we plant a kitchen garden, don’t only plant the herbs we know, take a chance on something else. We might just be surprised.