Indoor Herb Question

[sraun]

If you were going to grow three to six different herbs inside, what would you grow?

We're thinking about getting either a group of small (~1 cup) pots, or one of those bigger pots with the holes that stick out the side, and growing some herbs that way. Outside near the door in the late spring through early fall, and inside in the winter (probably against the north window in the kitchen).

ETA: laurel asked 'What herbs do you use?'

Garlic chives is the only thing we grow that I use.

I use some rosemary, some of thyme, a fair bit of savory - I forget what else. Part of the objective here is to try to grow some stuff that I can use, and try to use it.

Comments

[mrissa.livejournal.com]

I don't know what kind of sunlight you have. We killed our rosemary, but it was lovely while it lasted.

[laurel]

I would say it depends on what herbs you use frequently.

[laurel]

What I mean is that you should try growing herbs that you already use and like (as in you purchase them dried or buy them fresh) to save money. Or don't you use any herbs other than the one you already grow? (Clearly I'm confused).

[sraun]

The only herb I grow currently is garlic chives.

The rest of the stuff in the ETA is what I currently use. However, I'm interested in learning about new herbs and spices, so growing something I haven't used before (say, because it grows quickly and is hard to kill) and learning how to use it in my cooking is a strong option.

[carbonel]

I would grow basil, because I like it fresh and it's expensive. No idea how well it grows inside, though.

[minnehaha.livejournal.com]

Those pots, and most herbs, and especially terra cotta pots, are like having a baby. You have to care for them *all the time*. Do you have any houseplants right now? If not, I suggest that you get something simple to practise keeping alive indoors. I'm quite serious that you may have to water a pot like that twice a day, and possiby mist it that often as well.

What would I grow? I've done well with rosemary indoors, chives are easier than most, a flavored basil, thyme... the usual stuff.

K.

[adina-atl.livejournal.com]

Rosemary, thyme, and basil. Chives are also easy and tasty.

Herbs are trickier inside than you would think, however. They want lots and lots of light. You might be better off growing them outside. Thyme is a hardy perenniel--it'll live through the winter without any trouble, in fact it's threatening to take over my herb garden. Rosemary is a tender perenniel--plant it in a terracota pot, with potting soil, then bury the pot to the rim in the garden. Then bring it into the house or garage during the winter, but expect it to go pretty much dormant. Basil is an annual and will need to be replaced each spring.

Most of the culinary herbs hate wet feet and want sandy, well-drained soil. I don't know what soil you have in Minnesota, but in Ohio clay I had to mix a lot of clay into the herb bed to keep them happy.

Thyme...

[lsanderson.livejournal.com]

Thyme... My personal experience with thyme is that it's a red spider mite magnet.

[sraun]

We've got a foot or so of nice black dirt over a sand base. Wonderful drainage, awful for anything that likes damp.

[dd-b.livejournal.com]

Basil, because using it absolutely fresh is great and being able to use it in *quantity* is great. Frozen cubes of ground fresh basil let you make pesto in the dead of winter, and are also great mushed onto chicken breasts and such.

Chives maybe -- I like them in cottage cheese or in cream cheese on bagels. Lots of other things to do with them around eggs, too.

Mint, and then you can make Mojitos at home.

Other annual herbs you like to use :-). Some of the standards don't spring instantly to a useful size (like a bay tree :-)).

Rosemary (will grow well indoors or anywhere from what I can tell. . .)

[newblksusan.livejournal.com]

Rosemary, easily.

But then I know a lot of folks who complain that, while rosemary is easy to grow, it's an herb that many don't know what do with . . .

Among other things: it works well in teas and fruit punches. . .

[stickmaker.livejournal.com]

Oh, Foxglove, Nightshade, Monkshood...

No, I don't have children. Why do you ask? ;-)

Like the song says...

[khavrinen.livejournal.com]

Since several people have already brought up rosemary and thyme, it seems only fair to mention parsley and sage. :) My parents grew parsley at their old house, and we would often go out and snip a few stalks for garnish; aside from weeding around it, it pretty much survived on benign neglect. While sage is one of the major herbs I use in cooking, I've never tried growing it myself, but the National Gardening Association's (http://www.garden.org/foodguide/browse/herb/annual/1241) page on it says it "thrives in full sun and well-drained soil", which sounds like what you describe above.

[kk1raven.livejournal.com]

I've never had any luck keeping herbs alive inside myself (not enough sunlight inside in the winter) but I grow a bunch of them outside in warmer weather. Rosemary, oregano, bay, marjorum, thai basil and lemon grass would all be high on my list of herbs I'd like to have fresh year round, thus requiring indoots for part of the year. Mint would be another to consider, especially if you drink tea. The standard version of basil is a rather big bushy plant in my experience, so if you want basil, I'd make certain to go with a variety that is going to stay relatively small. Spicy globe basil is one of the smaller varieties that I like.

Strongly recommend Lemon Thyme

[(Anonymous)]

Lemon Thyme is hardy & beautiful--it has tiny variagated leaves. It is easy to use in cooking and is delicious.