Indoor Herb Gardens


Growing herbs inside is an easy task. Grown organically, the herbs make great additions to your meals year-round. Try them in soups and stews, as well as in omelets. It is also possible to make herbal teas, hot and cold, with the herbs grown in the home. Still another option for the herbs is to use them when making crafts, soaps and lotions. These items make great holiday gifts.


Where you place the plants is key. Sunlight is necessary for growing herbs. A sunny windowsill works great, or a table in front of the window. Be sure that the table or stand, if you go this route, is sturdy. Put a waterproof cover over the furniture where you will place the plants.


In keeping with the organic theme, use heirloom open-pollinated seeds. They provide the kitchen gardener with great tasting, healthy herbs. Six-inch pots with drainage holes and a bottom for the water to drain into work very well for indoor herb gardening. Try to find pots that are eco-friendly. And use an organic potting soil mixed with compost that was created from organic materials. Fertilizers and other growing mediums are not necessary. The compost helps to provide healthy soil for the seeds to take root and grow in.


Planting is simple. Place the soil into the pot, just about to the top. Spread the seeds over the soil, and then sprinkle more soil over the seeds. Herb seeds are generally planted at a quarter-inch depth. After you plant the seeds, water the pots and place them in the sunny window.


Taking care of the herbs is easy too. Simply water so that the soil does not become too dry. Moist soil is important to herb growth, so watering may need to be done daily or every two or three days. Once the seedlings are up, add some crushed eggshells to the top of the soil. You do not need to cover the soil completely with these. As you continue to water, the nutrients from the shells will assimilate into the soil.


To use the herbs, simply cut off the portion you need for the recipe you are using. Have a small pair of scissors on hand for this task. Rinse the herbs, then add them to the food. Taste and snip more herbs to use if desired.

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About this Author

Shannon Buck is a freelance writer residing in the small town of Milford, Maine. Her work has appeared on several sites including, where she writes The Green Mom column. She has written on many subjects, including home improvement, gardening, low-income living, writing and homeschooling.