Herbs are an ideal addition to any garden or household. They add splashes of color, pleasant aromas and exciting flavors to culinary dishes. Herbs are simple to grow at home and can be grown inside the house on a sunny windowsill to supply fresh herbs year-round. There are some key things to keep in mind when growing an herb garden within your home.
Choose herbs that require a low amount of maintenance and that can be incorporated into several common dishes that are cooked in the home. These include basil, parsley, oregano, sage, chives, mint, rosemary, thyme and lavender.
Plant herbs in separate containers, then place them in a planter tray so they are easier to move if desired. Make sure the container is at least two times larger then the herb's root ball, and that the container has adequate drainage holes on the bottom. Layer some pebbles on the bottom of the container.
Use a good-quality potting soil, and add about 20 percent perlite before planting to make the soil lighter.
Water the herbs whenever the soil feels moderately dry. In winter, mist herb leaves weekly because indoor heating can dry out the plants easily.
Keep the herbs in a sunny windowsill where they will get at least five hours of sunlight daily. If necessary, add some fluorescent plant lights in the seasons when the herbs do not get as much sunshine. You can also move the herbs around the house to different windows that get more sunshine.
Fertilize the herbs every six weeks with a liquid or dry indoor plant food fertilizer. Add this sparingly, and make sure to follow the directions exactly as they are listed, as too much fertilizer will kill the herbs.
Do not use any insecticides or pesticides on or around your herbs if they are intended for eating. Maintain the herbs by trimming them regularly and cutting back any dead areas.
Harvest your herbs once they are full-grown, and use them freshly in dishes or dry them out by hanging them upside down on the wall until they are crackly and dry. Store them in airtight containers. Fresh herbs can be stored in a refrigerator for up to a week and a half.