The nearest grocery store to my house is very convenient -- at a couple of blocks away, it wouldn't be much hassle to bike down and pick up a few things. But it's a very ordinary store as well, and doesn't always have what I might be hunting. And when it doesn't? Well, the half-hour drive downtown is usually worth it for the abundant selection of fresh fruits and veggies, but sometimes I simply don't feel up to it. So, facing up to the coming winter, I've cleared off a sunny kitchen windowsill as an ideal place to attempt to grow my own selection of herbs. And while I don't claim to have a green thumb, a couple of weeks into the experiment my little plants -- basil, oregano, sage, rosemary, and lavender (I've never cooked with this last, but it smells lovely in the kitchen) -- already seem to be growing a bit. Want to test your own green thumb?- Find your favorite variety of herb at the garden store of your choice. You can occasionally find a selection of herbs and tiny pots in "kit" style packaging, but buying your own works just as well. Pick out your favorites and pots a bit larger than the plant itself. (Don't try to downsize the pots you use because of limited space -- start with smaller plants instead of cramping the roots.)
- Pick out a sunny spot -- most herbs want between four to six hours of sunlight a day, though you can supplement this with artificial light as well. (And when spring comes again you can move your plants back outside -- you'll likely notice a big burst of growth.)
- Make sure your herbs have good drainage. I tend to put a layer of pebbles at the bottom of my pots, before adding in the potting soil and the plant itself. (This may not be the best way, if any real gardeners in the audience want to speak up.)
- Keep them watered, but don't drown the poor things. Bone dry soil and dripping wet soil are both bad for the plants. The plants you purchased will likely include some notes on what sort of watering conditions the plants like best.
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Reader Comments (Page 1 of 1)
10-22-2006 @ 7:58AM
BDW said...
I made lavender ice cream for my niece's birthday and became a culinary legend. I used half the lavender called for in the recipe. Lamb with lavender was also a hit.
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10-22-2006 @ 1:54PM
MJ said...
This is great to know, anyone else have an idea for lavender? As far as cooking with it.
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