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Growing Herbs in Pots: Culinary Herbs on Your Windowsill   by John Beaver

Growing herbs in pots or in containers is quite a simple process and there are many culinary herbs that will flourish on a sunny windowsill. Having all your culinary herbs always close by and available for harvesting all year has got to be cook’s heaven.

There are dozens of basil varieties, some with that lemony tang and some with spicy and exotic flavors. Basil is an annual herb more commonly used in Italian recipes, even though it probably originated in India. All the different varieties will grow well in a warm, sunny position. Remember the flower buds as well as the leaves are edible, unfortunately, if you allow the plant to flower it will then go to seed and die. However you can stop your basil from flowering by continually harvesting (pinching off the top sets of leaves) as soon as the plant reaches about 6″ in height.

Can you believe that garlic was once not popular as a culinary herb when it is now such a favorite and there are at least 600 varieties of garlic grown throughout the world. You, by growing your own garlic, would be able to choose from this vast range and have them on your windowsill; and be the envy of your friends because only basic garlic is sold in supermarkets. The different varieties will give you a wide range of flavors, and of colors including red, purple striped, silvery and pearly white. Garlic needs to grow in a fairly deep container because otherwise as the bulbs develop they could raise themselves above the soil. All you need is a sunny position, rich soil and some patience.

Marjoram is a must for any proficient cook to have close at hand. Although related to oregano, it has a much milder and sweeter flavor and is such an important ingredient in French, German, Greek, and Italian cooking. Although mainly thought of as an herb for meat, marjoram can benefit most foods, but not desert dishes. Give some zing to your hamburger, meat loaf, egg dishes, chicken pie, casserole, fish dishes, pork, or any vegetable. Add the bruised leaves towards end of cooking time to provide the most effect.

There are more than 500 species of mint, each with its own distinct flavor, scent, color and shape. Keep yours in a pot by itself otherwise it will smother anything else because it can grow and spread so rapidly. Water sparingly but regularly, do not allow it grow tall and become woody. Keep it fresh and tender by continual harvesting.

As mentioned earlier, oregano has a much stronger flavor than marjoram and is mostly used in Italian, Spanish and Mexican recipes. You no doubt know that oregano flavors spaghetti sauce and pizza sauce but did you realise it is excellent with lentil soup, poultry, stuffing, burgers, roasts, meat loaf, fish, as well as seafood, and have you tried it on a steak?

Parsley is found dried and fresh in most grocery stores, but home grown is by far the best. Parsley is a difficult herb to propagate so make sure you soak the seeds overnight in warm water before planting. In order to have it available all the time take cuttings and grow new plants every year because being a biennial after the first year, it well bloom, set seed and die. I shall produce an article on taking cuttings later, but if you can’t wait then refer to my website where there is plenty of extra information.

It is best to grow rosemary from cuttings because seeds will not produce healthy plants. You must keep rosemary small by continual harvesting and pruning otherwise it will quickly outgrow its pot and become woody. It is a sweet smelling herb that is easy to care for. Rosemary adds a characteristic flavor to beef recipes such as pot roast and prime rib.

Sage is a perennial plant so it will grow back every year but if you were to ignore it, like rosemary it would very quickly out grow the pot, so continual harvesting and pruning is essential. Sage is very easy to grow on the sunny windowsill at home but it prefers a nitrogen rich soil, watered regularly but not made soggy. You will be able to use it fresh or dried to season breads, meats, vegetables, cheeses and Casseroles.

About the Author

I’ve been interested in growing and using herbs for longer than I care to think about. Having made considerable research I’ve now compiled a huge amount of knowledge which I want to share. To see more great information ongrowing herbs in pots, please visit my website where there you could find details of a free herb gardening mini-course that I have prepared for you
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