Fresh tulsi, mint, coriander and curry leaves within arm's reach of the stove. All you need is a bright sill and a few pots.
There is a particular pleasure in snipping herbs you have grown yourself. They taste brighter than anything bought in a bunch, and a row of pots makes a kitchen feel alive. Herbs are also a rewarding first step into edible gardening, because they grow quickly and tell you clearly what they need.
Find the sunniest spot
Herbs are sun lovers. A south or west-facing windowsill with four to six hours of direct light is ideal. If your kitchen is dim, grow them on a balcony ledge and bring a pot inside when you cook. Leggy, pale stems are a sign that a herb wants more light.
Choose the right herbs
Holy basil, or tulsi, thrives in heat and rewards regular pinching with bushy growth. Mint grows fast and prefers its own pot, since it will crowd out its neighbours. Coriander likes cooler weather, so sow it from September to February and harvest within six weeks. A curry leaf plant is slower but long-lived, and will give you fresh leaves for years. Microgreens are the quickest of all, ready to cut in ten days.
Pots and soil
Use pots at least 12 cm wide with drainage holes. Terracotta is a good choice because it lets the soil breathe. Fill them with a light potting mix blended with a handful of vermicompost.
Watering and feeding
Water in the morning when the top 2 cm of soil is dry. In summer that may be every day for mint and every second day for tulsi. Never let pots sit in water. Feed with diluted liquid plant food or a spoonful of vermicompost every three weeks.
Harvest often
Regular cutting keeps herbs productive. Pinch tulsi and mint just above a pair of leaves and two new stems will grow from that point. Never take more than a third of the plant at once. Remove flower buds as they appear, since flowering makes the leaves bitter.
Common problems
Yellow leaves usually mean too much water. White powder on the leaves is mildew, which is caused by poor air flow, so space the pots out. Tiny green insects can be washed off under the tap.
Start small
Begin with two or three herbs you cook with every week. Our Mint and Coriander Herb Duo and the Microgreens Seed Kit are easy places to start.
