If you’re a beginner gardener like me or you’re looking for easy window plants to liven up your home this spring, herbs are a great solution. They can grow in medium to full sunlight and plants like basil, parsley, sage, and cilantro are great to have on hand for your cooking needs.
Use this helpful printable chart to keep track of how to use your favorite spices!
While they may all look similar, herbs vary in taste, texture, and usability. Some, like the bay leaf, offer wonderful flavor to soups and stews but should not be eaten. Others, like cilantro or basil, can be chopped up and added to just about anything…even desserts!
To Grow In or Out?
Herbs are not only food for humans, but hungry bunnies, chipmunks, bugs, deer, and other wildlife that might come visit your garden…so grower beware–if you grow your herbs outside, make sure you fence them in or protect them so you can enjoy them, too! Herbs are also great for indoor gardening and grow easily on a windowsill in medium to full sunlight. Last year we planted basil, sage, lavender, and cilantro in our little Chicago windowsill and had delicious fresh herbs all season long.
Dried herbs are more concentrated versions of their fresh counterparts; however, not all herbs are good when dried. Do some research before drying your herbs and store dried herbs in a cool, dry environment.
These herbs are great when dried: bay leaves, oregano, sage, and thyme. They will keep 1-2 months when dried and dried herbs make great gift ideas for hostesses or friends who love to cook.
What’s your favorite herb to cook with?
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.