Growing an herb garden, in the past few years has really changed the way I think about cooking. Although it’s always easy to stop somewhere on the way home, having so many fresh ingredients I can add myself motivates me to save money and experiment at home instead. Herbs are also a lot easier to grow than other edibles in different spaces and conditions, such as indoors when lacking an outdoor garden bed. So here are a few of my favorite garden herbs and the best ways to grow them!
Green onions: Green onions are one of the easiest and most versatile herbs anyone can grow with access to a window. They can be potted with soil and regularly watered to great success, but I prefer to use a jar with water only. You do need to change the water every 2-3 days for the best results. Fully grown onions should appear after 2 weeks or until scallions are beginning to fold. Green onions can go in so many dishes, especially in Louisiana. My personal favorite is dirty rice with green onions chopped and mixed immodestly after being taken off the burner.
Rosemary: Rosemary is an extremely fragrant herb known to have several health benefits. Its use in poultry, beef and fish (especially oily fish) dishes makes it a top contender for a personal herb garden! Rosemary required extremely well-draining soil, so much so that many gardeners will mix in some sand for added drainage. They’re perfect for Louisiana’s humid weather and do best when receiving 6-8 hours of sunlight a day. It is definitely possible to grow Rosemary indoors, but without a grow to light your success will vary dramatically. Either way, Rosemary does fine in a pot or in a garden bed. When harvesting your Rosemary, use the end of the growth for the best flavor. Rosemary can be dried and crushed for long-term use but be sure to seal properly if you don’t use the herb regularly. All herbs can be stored for long-term use, but they will eventually go bad.
Basil: Basil is most commonly added to Italian dishes but has begun to find its way into many of the meals I cook every week. It’s a necessity in any pesto, and comes with a ton of great health benefits! Basil needs a little more moisture than Rosemary, and they can do their best with full morning sun and warm temperatures. Basil can do decently well inside, but I’d suggest a grow light if that’s what your situation demands. Otherwise, use a pot with soil or a garden bed. Basil requires pruning regularly, but this just means you have bigger harvests! When harvesting, cut about ¼ inch above the node (where the leaf meets the stem) and store in a jar with water. Basil has large leaves, and does best when the newly cut stem has water to pull from just like a flower in a vase.
Growing herbs is about experimenting will your pallet and specific tastes much more than it is about following any cookbook. Of course, you shouldn’t ignore the recipes. There’s a reason why some of these herbs are iconic to certain dishes but don’t be afraid to throw in some extra greens. It will make you a better gardener, and a better cook!
