When it comes to choosing the perfect blend of herbs for your indoor garden, the choices can be overwhelming yet fun!
Typically the herbs you choose will be the ones you’ll eat most often.
So just think about the herbs that you regularly pick up at the grocery store or consider the types of food you cook.
For example, if you know that you simply can’t live without Italian pizza or spaghetti then oregano and thyme will be growing all the time. Or maybe you absolutely love Asian cuisine then mint and lemongrass provide a heavenly combination.
People who aren’t sure need not be worried as we’ve provided a healthy serving of herbs below.
Just like water, everyone needs mint in their lives! No garden would be complete without some minty goodness.
There are many varieties of mint available besides peppermint or spearmint such as apple mint, ginger mint, calamint and even chocolate mint! Growing mints is also super easy as it doesn’t require much maintenance besides a little sun and some good drainage.
But beware the invasive nature of these plants as they can take over your entire garden is you’re not careful so it’s best to place them in their own separate containers.
Common uses: WOW where do you even begin with mints? They’re probably the most versatile plant out there used in all sorts of recipes from flavorful drinks like mint juleps to sweet desserts like chocolate chip mint ice cream or a must have ingredient in a hot bowl of Vietnamese Pho.
Mint is limitless!
2) Cilantro (Coriander)
Much like mint, cilantro needs no introduction as it’s an herb you simply can’t live without. There’s just not many recipes that don’t need cilantro whether it’s something simple like cilantro pesto to fancier like cilantro lime shrimp, it’s the herb that does it all.
Growing cilantro is quite easy with just some sun and well-drained soil. Cilantro also self-sows meaning the seeds that fall of from the plant sprout into little plants.
In just 3 to 4 weeks, you can harvest your first batch of cilantro goodness by clipping those leafy stems.
Common uses: absolutely every recipe imaginable. Most often, cilantro is used quite frequently in Asian/Mexican dishes plus it’s a staple of many salad recipes.
Chives are probably one of the coolest names for a plant.
Part of the onion family and closely related to scallions (green onions), they serve many of the same purposes.
What’s distinct about this herb is the fact that it produces a beautiful purple flower and the entire plant can be eaten.
Chives are fast growing plants that thrive with plenty of sunlight and moist soil. Mature chives that are well-rooted can come back yearly giving you something to look forward to come spring so a larger container pot would suit these best.
Common uses: just like scallions, they are best served at the end of cooking a dish to retain flavor. Garnishing is probably the most common use for favorites like baked potatoes or deviled eggs adding a combination of onion/garlic flavors.
Attractive isn’t normally a word I’d associate with a plant, but parsley is often seen as a pretty garnish that you don’t actually eat. But that’s furthest from the truth as this good looking herb gives a distinct flavor to any recipe.
Parsley is a slow growing plant that works well in the shade with rich, moist soil. It could take a few months before any sprouts appear but once it’s harvest time, get ready to clip some leafy stems.
Common uses: great for soups, salads, or pasta dishes. It also makes a welcome addition to sandwiches and dips for times when you need a little more zing.
Few herbs have that sweet aroma like basil. A staple in many southeast Asian cuisines, basil adds a strong flavor that matches it’s powerful fragrance. Raising basil requires lots of sun, from 6 to 8 hours, well drained soil, and avoid any cold frost.
They do best in summer seasons so be sure to break out the basil pots in your kitchen during those hot, sunny days. Fully grown basil produces ample amounts of plants so be sure to clip them at the stem to prevent flowering that will stop leaf growth.
You can also take some basil stems and put them in another pot and the roots will take over to produce more basil.
Common uses: pesto is the prime dish plus it goes well in soups, salads, and pasta dishes. Asian and Italian recipes are prime choices for basil.
Rosemary is the herb that looks like a miniature pine tree. It’s quite a common herb that’s not commonly used in many daily dishes. This Mediterranean export has a woody feel along with a pleasing aroma that will freshen up any room naturally.
Rosemary is an easy to grow herb that prefers lots of sunlight with very little water. Once they’re fully grown, they are sturdy plants that lasts for many seasons.
Common uses: it’s more of a complimentary herb working well other favorites like thyme or oregano. It also makes an excellent aromatic, healthy rosemary oil or blended with olive oil. By itself, it’s a natural choice for soups, fish, veal, pork or chicken.
Much like it’s Mediterranean cousin rosemary, oregano is part of many herb gardens although it’s not quite as versatile as say mint or parsley.
Oregano is easy to grow needing just 6 to 8 hours of sunlight and good drainage to insure a healthy harvest. It’s also a hardy perennial that comes back year after year.
Common uses: it’s better when blended with other herbs or dishes to bring more flavor to food. Soups, salads, meats, eggs, and even pizza will love a dash of oregano.
Intense is the best word to describe sage in both flavor and aroma. Simple to grow where ample sunlight and well-drained soil is all you need plus it’s an all year-round variety. Even after flowering, its flavors simply get more intense.
Common uses: because of its strong flavor, sage is best used as a seasoning and goes well with chicken or other meats. Its also a good complimentary mix with fruits.
You can thank thyme for that fresh summer smell and a savory addition to many recipes. A hardy, perennial herb, thyme simply needs lots of sun an good drainage. And it’s also drought resistant so watering is only really needed when the soil is dry.
Fully grown plants also expand quickly so be sure to clip a few stems regularly especially before it flowers to retain the most flavor.
Common uses: soups, stew, vegetables, sauces, seafood and even teas. They have a lemony taste that can also be dried, stored for later use.
Asian cuisine loves lemongrass and so will you! If you can imagine a tangy blend of lemon, mint and ginger flavors then you’ll get a sense of what this plant has to offer.
Resembling more of a rigid stalk of grass than a culinary herb, lemongrass prefers moist soil and full sunlight.
They typically grow to 4-5 inch stalks so a deep container is recommended plus the roots can an easily be used to grow new plants.
Common uses: exotic Asian dishes especially Thai recipes like spicy curry soups or Vietnamese favorites like Banh Mi relish in this grassy herb. Seafood, poultry, soups, fish, beef, teas and even oils are popular choices for lemongrass.