Who doesn’t love rosemary and thyme in a roasted chicken, or torn basil leaves in your marinara sauce.
Fresh herbs always bring an extra dose of flavor to homemade dishes.
Who doesn't love rosemary and thyme in a roasted chicken, or torn basil leaves in your marinara sauce. But fresh herbs can be expensive at the grocery store, and don't last very long in the fridge. But not all of us have the space to grow our own—or so we think. Green-living experts Judith De Graaff and Igor Josifovic, a.k.a. @urbanjungleblog, share some tips on cultivating edible plants, no matter how small your space.
1. REPOT ASAP.
Herbs are usually grown from seeds in the same containers you buy them in, so by the time you bring them home, that soil is depleted. Use decorative candle holders or vintage teacups as mini herb pots. Just layer about an inch of pebbles to help with drainage before you add the fresh soil.
Most herbs flourish in tiny quarters as long as you place them in a sunny spot and water them once a week. Even if you have a very narrow windowsill, you can find an indoor window box online that matches its dimensions. Etsy sellers will do custom orders to fit your sill exactly.
3. BEGIN WITH BASIL.
It's a lush, leafy plant that's hard to kill, and a few snips bring brightness to almost any dish. Try adding it to marinara sauce, marinades, and stews to punch up autumn flavors. You can even throw the whole leaves into a salad as you would a green, or add as a garnish for a cocktail.