A Kitchen Herb Garden: Growing and Using God's Green Pantry
"And God said, Behold, I have given you every herb bearing seed" (Genesis 1:29). The simplest place to begin is a sunny windowsill.
Start with five
- Rosemary: woody, drought-loving; wants sun and dry soil.
- Thyme: tiny leaves, big flavor; trim often.
- Sage: soft grey leaves; pinch flowers to keep it leafy.
- Peppermint: grow in its own pot, it spreads.
- Cilantro: sow every few weeks; let one plant go to seed for coriander.
Harvest and store
Cut in the morning after the dew dries. Hang woody herbs in small bundles out of sun; dry leaves are ready when they crumble. Store in airtight glass away from heat and light, and replace dried herbs about once a year. Tender herbs (cilantro, mint) keep best stood in water in the refrigerator like a bouquet.
Cook with them
Add woody herbs early so their oils soften into the dish; add tender herbs at the end. A rule of thumb: 1 tablespoon fresh equals about 1 teaspoon dried.
Safety
Culinary amounts are safe for most people. Concentrated oils and supplements are different. See each herb's page and talk to your doctor.