herbs for the kitchen window
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A sunny windowsill is all you need to grow the kitchen garden of your dreams. Many of your go-to herbs like parsley, basil, and thyme will thrive indoors with the right care. Keep the harvest season going all winter long and flavor your favorite soups, veggies, roasts, and more with a never-ending supply of fresh-picked leaves.
Get the full details on how to best start, care for, and use your indoor herb garden below with 10 great plant varieties for nurturing inside. With the right amount of water and sunshine, you can skip the weeding and get straight to harvesting.
As a general rule of (green) thumb, place your herbs in a spot that gets at least six hours of sun daily. To test the strength of sun, Bonnie Plants suggests that you turn off all lights on a sunny or partly sunny day, and periodically check to see how natural sunlight there is.
In addition to sunlight, all herbs need to be planted in pots with good drainage. If you're concerned that the drainage holes will ruin your tabletop or windowsill, use a saucer or liner to catch any excess water. For specifics on watering and sun exposure, follow this guide.
Start basil from seeds and place the pots in a south-facing window; it likes lots of sun and warmth plus ample water, so keep the soil moist but not drenched. Pinch the tops of the plant frequently to encourage fuller growth.
A kitchen windowsill herb garden brings nature indoors while also bringing fresh flavors to anything you cook. You can start your garden either with seeds or small plants, but keep in mind that seeds, though more affordable, involve more work and take longer to grow than a young plant. While a windowsill in the kitchen is most convenient for its proximity to meal prep, any window in your home will work. Ready to start planting? Check out a few tips to get you started.
If you plan to start your kitchen herb garden from seeds, make sure to read your seed packets carefully for detailed planting instructions. Generally, you'll need to start the seeds indoors about six to eight weeks before the last frost. Fill each of your containers with fresh potting soil up to one inch from the rim. Sprinkle a few seeds on top of the soil or, for larger seeds, bury them; cover with a bit of soil and pat down. Cover with a plastic wrap or dome to keep moist and promote germination. When seedlings start to show, remove the plastic.
If you want to start your window herb garden from a plant, put two to three inches of potting soil into a new, larger pot than the one your seedlings originally came in. Transfer the plants to a new container, gently teasing, or loosening, the roots so they flare out; otherwise, the roots stand a chance of strangling themselves. Add potting soil up to about an inch from the top of the container. Water thoroughly and immediately.
Starting herbs from seeds is possible and rewarding, says Toby Adams, Director of the Edible Academy at the New York Botanical Garden, in Bronx, New York, but will take significantly more time to grow to the size necessary to begin harvesting. He recommends sourcing herbs from seedlings, which are young plants that grew from seed rather than a cutting.
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