Growing Indian herbs in your kitchen garden guarantees a fresh supply of herbs that you can rely on, rather than having to shell out a few bucks in the market every time. Also, apart from being healthy and sustainable, they can also make your kitchen look vibrant.
All you need is the right amount of sunlight, pots, some soil and sufficient space in your kitchen to grow them indoors. When considering growing herbs in your kitchen, do choose herbs that you frequently use in your cooking.
Indian Kitchen Herbs #1: Basil or Tulsi
Highly revered in India, people use Tulsi or basil plants extensively for worship and for cooking purposes. This plant needs plenty of sunlight and water for its healthy growth.
Apart from its culinary uses, you can absolutely trust Tulsi for its medicinal properties. When you’re suffering from a cold, crush a bunch of Tulsi leaves with ginger and honey. Make a paste and swallow a teaspoon. The best time to grow them is during the winter.
Indian Kitchen Herbs #2: Mint or Pudina
Summers call for soothing mojitos, and breakfast in many Indian homes consist of chutneys. The one common ingredient in both are mint leaves. Known for its refreshing fragrance, most Indian homes grow mint leaves or pudina indoors.
They’re absolutely easy to grow and you must make sure that this plant has a good sunny spot on your windowsill. Grow them through the winter season which is the best suited for this herb.
Indian Kitchen Herbs #3: Coriander or Dhania
We love them in our rasams and they complement tikka kebabs perfectly. A staple in all Indian homes and also called cilantro in the west, coriander is one herb that you simply cannot do without in your kitchen garden.
While we use it frequently in every other dish, growing coriander can be a little tricky. It has to be kept moist throughout since it dries easily and hence one should only grow it in areas that receive partial sunlight. The best time to grow this herb would be before the onset of winter.
Indian Kitchen Herbs #4: Curry leaves
We Indians love tempering most of our dishes, including our dals and curries with curry leaves. With mustard seeds its like cherry on the icing- our dishes are incomplete without them. Apart from adding flavour to dishes, they contain medicinal properties as well.
This plant is easy to grow and maintain. Water it every alternate day and keep it in a sunny spot. Grow curry leaves during warmer seasons.
Indian Kitchen Herbs #5: Fenugreek or Methi
This is another herb that adds flavour to Indian dishes. Added in most curries, parathas, vadas or dals they’re used for medicinal purposes as well. Whether you have too much dandruff or you’re down with a loose tummy, methi works wonders always. Grows best in winters.
Indian Kitchen Herbs #6: Dill or Sowa Bhaji
Extensively used in the west as well, dill offers great taste and nutritional value. Dill should ideally be well-drained in a sunny area for faster growth. The best time to grow them would be during spring and they take up to three weeks to develop.
Use these herbs to get started with your kitchen garden and pave the way for a healthier, tastier lifestyle.
Also, if you’re planning to start your own garden, then take a look at this: Natural Pesticides for Your Home Garden
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