Lately I’ve been entertaining the idea of using fresh herbs in my cooking more. I’m not very experienced at cooking with herbs, but would love to learn how.
I was looking for fresh parsley in the grocery store a few months back, when I spotted some little potted herbs right there in the produce section. The sign on the stand said they could be kept in the kitchen, could be cut for use in cooking, and would keep growing. So on a whim, I picked some up.
I used my parsley off and on, and despite my neglect over the busy Christmas holidays, it held on to life long enough for me to salvage it by re-potting it and setting it in a spot that got more sunlight.
My experience with this one little potted herb got me thinking. Maybe I could grow a whole herb garden right on my kitchen windowsill. Maybe I could start some from seed, in addition to my grocery store parsley plant. So I did some research, found out you can indeed grow herbs inside, and while I was looking around the web for information, I also got a few ideas and inspiration for a creative way to display them.
I love having these beauties lining the window sill before me whenever I step up to the kitchen sink (which is pretty often)! Their foliage is so varied and just beautiful, and plus they smell delightful.
- Herbs need plenty of sunlight. A south or southwest-facing window is perfect.
- They need to be fertilized. Apparently fish emulsion is a good fertilizer, but it stinks. (Oh well, I think I’ll give it a try anyway.) One article I read suggested to fill a gallon jug with water and add 1 T. of fertilizer for a weak solution to water with each time they need watering.
- They shouldn’t be overwatered; the soil should dry out before watering them again.
- They may be cut for use, but not more than one-third of the foliage should be taken at one time.
The free printable herb labels I used.
So now I need to know where to look for learning more about cooking with herbs. Can any of you help me out?