Plucking a few leaves of oregano from a nearby windowsill can warm a gardener's heart--and the spaghetti sauce--on a winter day. Host John Cretti welcomes culinary herbalist Karin Winans, who shows how to grow herbs that thrive in an indoor environment. Winans also explains what to do with herbs once they've been harvested and shares tips on successfully growing kitchen garden herbs--a fun way to create a miniature indoor garden.
Potting Instructions:
- Begin with a container of good, well-draining potting soil--preferably one that's easily wettable.
- Tease the roots of the herbs to loosen them.
- Once planted, place the container in full sun or a window with a southern exposure. To get longer light days, use grow lights.
- Harvest herbs by cutting above the two newest leaflets.
- Add a little organic fertilizer to the water every three to four weeks. In drier climates, water more frequently. In more humid climates, cut back a little on watering to avoid powdery mildew and fungus.
Good Indoor Plant Choices:
- Scented geranium
- Mint
- Thyme
- Chives
- Oregano
- Rosemary
- Bay leaf
Poor Indoor Plant Choices:
- Basil needs long days of light and lots of heat.
- Fennel has a taproot, so it doesn't do well in a container or as a transplant.
Harvesting Instructions:
- To harvest rosemary, simply clip a sprig from the plant and, running your thumb and forefinger along the stem, pull the leaves off the stem. (The leaves have the best flavor; removing them before drying prevents later contamination with stem parts, since the stem shatters easily after drying.)
- In drier climates, allow two weeks for the herbs to dry. (In humid areas, allow three to four weeks.)
- Once dry, store herbs in a container in a cool, dark place.
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