Fresh herbs are expensive to buy, and you must use them in a day or two after purchasing them. The solution is to grow your own. Growing herbs inside add a touch of green to your life and flavor to your plate. Many herbs can be successfully grown indoors.
Select the Right Herbs
Which herbs to grow is probably the most difficult thing. Think about the meals you cook and the herbs you repeatedly reach for. Also, consider the herbs you would use more in cooking if you had them easily on hand.
Choosing the right herbs is key for successful indoor gardening. Some herbs thrive in containers, while others struggle. Grow each herb species in its own container, as it is difficult to create the best-growing conditions for multiple species of herbs in a single container.
Great options for your indoor herb garden include basil, chives, cilantro, mint, oregano, parsley, and thyme. While relatively easy to grow inside, bay laurel, chervil, lemon balm, marjoram, rosemary, and sage are good species to try next. Herbs like tarragon are toxic to dogs and cats and should be avoided in homes with pets.
Proper Sunlight
Most herbs need 6 hours of direct sunlight. Either place herbs in a sunny location, for example, near a window with a southern exposure, or place herbs 6 to 12 inches from two 40-watt, cool white fluorescent bulbs for 14 to 16 hours.
Herbs not exposed to their preferred light conditions will become thin and spindly, produce smaller leaves, and have a reduced aroma. If you grow plants on windowsills, rotate pots often so that each side gets enough light for uniform growth.
Ideal Temperature
The typical temperatures found indoors are ideal for herbs. Keep herbs in rooms with temperatures of at least 65 to 70°F during the day and 55 to 60°F at night. Although most herbs can survive temperatures in the mid to low 40s, others cannot; for example, basil cannot survive temperatures lower than 50°F and should not be kept on windowsills during winter months.
Containers
Growing each herb in a separate container makes it easy to care for its individual needs. Having each plant in its own container gives you more flexibility. Plant and grow herbs in containers with a drainage hole and in a potting mix that will aid water drainage.
Your containers should be at least 6 inches in diameter and 6 inches deep. If you grow from seeds, you can start smaller and then pot up as your plants grow.
Basil and parsley have deep roots, so a taller container will let them stretch out. Try to aim for at least 12 inches deep.
Soil
A quality sterile potting mix is best for indoor planting. Don’t use garden soil in the containers. Use a good potting soil mixture. Mint, chives, and parsley need more moisture-holding materials in the mix, so compost and vermiculite should be added to improve moisture retention. Rosemary, thyme, and oregano prefer fast-draining. Add some extra sand, perlite, or fine gravel for extra drainage.
Water
Always check the soil before watering. Use your finger to ensure the soil is dry for at least an inch down before watering, as most herbs do not tolerate wet soils. Water the plant thoroughly with warm water until the water comes out of the pot’s drainage hole. Allow the pot to drain completely, discarding the run-off before returning it to its place.
Bay, marjoram, oregano, sage, and thyme should dry out slightly between watering. Do not allow the potting mix to dry out completely when growing rosemary. Basil, chives, and mint prefer moist soil.
Mist
Most herbs need additional humidity to grow indoors. Mist the herbs every few days.
Fertilize
Fertilize herbs with a low dose of water-soluble fertilizer every 2 weeks. Fertilizing herbs more often may negatively affect the herb’s aroma and taste. If using an organic fertilizer, check the ingredients list before applying. Some organic fertilizers have a pungent fishy or manure-like scent that can be unpleasant indoors.
Repot When Necessary
Repot herbs when roots grow through the drainage hole. The best time to repot is in the early spring so herbs can grow into the new medium during the growing season. Perennial herbs can be repotted several times to accommodate new growth.
Prepare Herbs for the Outdoors
If you would like to place your herbs in containers outside during the late spring and summer months, they will need to be slowly acclimated to the higher light and wind intensities of the outdoors. Start by placing pots outdoors in partial shade. Slowly expose them to more light every few days.
Harvesting
Most herbs do well with periodic snipping as they are needed. Leafy annual herbs, like basil, chervil, and parsley, can be cut back severely when harvested. Cut just above a leaf or pair of leaves using a sharp knife or pruning shears. Leave approximately 4 to 6 inches of the stem for later growth. Do not cut back leafy perennial herbs as heavily as annual herbs. On perennials, such as chives, mint, oregano, and thyme, remove the top one-third of growth.
Incorporating fresh herbs is a quick and easy way to add flavor to some of your favorite dishes. Herbs can invigorate meals to be tasty without having to add more salt.
Written by Vicki Hayman, MS, University of Wyoming Extension Community Vitality & Health Educator
Sources:
- PennState Extension; https://extension.psu.edu/growing-herbs-indoors
- Gardenary; www.gardenary.com
- University of Wyoming; www.uwyo.edu
- Iowa State University Extension and Outreach; yardandgarden.extension.iastate.edu