A kitchen isn’t complete without the energy and flavor that herb plants can bring to it. In this article of Sepcotrading, we listed some of the greatest herbs Which add spice to your meals throughout the year. Herb plants can grow better under sunlight, so you can place them beside a sunny window indoors.
Cilantro is used more commonly in Mexican and Asian cuisines. Its taste is strong, so use it sparingly and add more for its taste. to harvest, use sharp scissors and cut about 1/3 of the way down your herb plant. This plant will continue to grow new leaves. Harvest it weekly so it continues to grow.
Basil, which is commonly used in Italian cuisine, is great for adding flavor to sauces and soup. add it towards the end of the cooking process to preserve the taste.
When you’re growing Basil, keep the soil moist and water the plant the night before harvest. It’s better to pinch the flower spikes or cut them off. Harvest basil regularly and they’ll continue to grow.
Spearmint is commonly used in desserts, teas, and jellies, while peppermint is often used for its strong aroma. For large quantities, cut right before flowering – about an inch from the pot. You can harvest singular leaves at any time.
Dill has the strongest flavor right before the flowering happens. It’s a delicious addition to dips, soups, herb butter, salads, and fish dishes. It’s better to harvest only what you need for recipes. Using pruning scissors, cut stems flush with the main stem, so the plant can continue to grow and produce. Harvest often to avoid seed production.
Oregano is so popular with Italians and Greeks and they commonly add it to their cuisines. It’s often used in soups, stews, and sauces. Remove the individual leaves from the stem or remove the tall stem with leaves on it.
Allow the plant to grow at least 4 inches before harvesting it. Regular pruning keeps the plant fresher.
6. Parsley (Italian)
Parsley (Italian) is often used in soups, sauces, and salads. It also reduces the need for salt. It’s often used to add flavor to dishes instead of a garnish.
Harvest it when the leaf stems have three segments. Cut leaves from the outer portion of the herb plant and let the inner portions mature.
Rosemary, which is used for chicken, lamb, and soup, has a sweet and resinous taste. Trim the stems to harvest and remove the leaves by hand or use the whole stems as a skewer. Cut the stems completely back to a main or side branch.
8. Parsley (Curly)
Curly parsley gives a spicy taste to salads, vegetables, and herb butter. It is usually used as a garnish. Just like Italian parsley, separate the leaves from the outside of the plant and leave the inner portions to mature.
Thyme can be used in almost any food, such as marinades, vegetables, pasta, potatoes, and pizza. For the strongest flavor, harvest thyme just before flowering. Snip 2/3 of the top of each branch and avoid cutting into the wooden part of this herb plant.
Sage, which is popular in poultry and meat seasoning, is excellent in many culinary cuisines. This is the main component in the filling.
By using sharp scissors, cut the leaves directly off of the plant and harvest as much as needed. Harvest the youngest and most delicate leaves for the best taste.
Do you grow herb plants in your kitchen?
What other kind of herb plants do you use in your meal?
Feel free to recommend us other kinds of herb plants in the comments section.