Indoor Culinary Garden

Whenever someone makes an Italian meal, they always throw in some herbs of one variety or another. It’s normally the mixed herbs, or the oregano, or the basil. These are usually freeze-dried, made in bulk and stockpiled in a warehouse for weeks before they’re shipped over to the UK supermarkets.

Before you start to think I’m an organic snob, these herbs are great: they taste great, they’re convenient and they’re affordable. I would never tell someone not to use “ready-made” herbs. But if you start to grow your own, you’ll taste the difference in the food you make instantly.

If you want to start off a basic culinary kitchen garden, its best to start off with chives, basil, oregano, parsley, mint and thyme. It’s best to buy these plants from seed form and plant them in very small pots on your windowsill; as this ensures the freshness and organic properties of the herbs.

Chives are ideal when thrown over some mashed potatoes, or a plain potato salad. When you cut off a stem, cut it from the bottom, about a ½ inch from the soil line. Cut this into small pieces and sprinkle over the food. Chives can grow in any soil type, and prefer mildly moist soil. Feed them on organic fertiliser every couple of months.

Basil, oregano and parsley can all be grown in general purpose compost. Pick the leaves and chop into small pieces. Sprinkle over any Italian food to give it an authentic edge.

Mint can be grown in any soil as well, but it will need to have its roots snipped every month as they can grow extremely quickly.

Thyme is very hard to grow from seed, so it is best to buy a ready-grown plant from a nursery. Make sure it’s been grown organically to ensure full benefits. It must be grown in a light sandy soil to prevent bogginess, as this can kill of Thyme. Pick off a leaf and chop it up. Sprinkle onto any food, especially salads and Italian dishes.

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