That grow in his kitchen during the winter?
Basil, parsley, chives, mint … What could be more pleasurable than enjoying its own freshly picked herbs. But a problem arises: everyone enjoys not a garden, terrace or even a small balcony. No anxiety, it is quite possible to cultivate this type of plant has inside of his kitchen, even during winter. There are simple solutions to make them grow. Here are some tips for unstoppable brighten your plate while giving flavor to your dishes.
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All herbs not have an obvious culture inside during the winter season. Some of them are easier to grow than others like parsley, chives, mint and bay leaves. However, thyme and rosemary require more attention. For the basil and cilantro, the level of difficulty is high more but the challenge is quite achievable and within reach of all.
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Very famous, parsley is one of the essential spices in our kitchen. Originally from the Middle East, this small biennial plant, easy to grow, has two very well-known varieties, the frieze parsley and parsley, plus generous tasty.
You can buy it in the bucket. However, for best results, it is best to sow oneself from March to September. For this, arm yourself with a little patience because the seeds are slow to germinate. Prefer a sunny but not direct exposure to partial shade near a window in a very fertile soil, light, fresh and rich in humus. Do not forget to pierce the bottom of your pot so that water can drain out and not stagnate. For better drainage, install clay pebbles or gravel at the bottom of it. Water only when the soil becomes dry surface.
Grow parsley, manual
Perfect for beginners, chives is very easy to cultivate. Native to East, this bulbous perennial delicate part of the same family as garlic, to taste or nearby. Chives are presented in the form of rods after which there are spherical purplish pink flowers that appear in late spring to summer. It can be sold in a pot with potting was performed in March-April, or sow in a slight earth, soft and fertile from the month of February to April. Let the flower stems on some only, in order not to facilitate the exhausting spontaneous seeding. Do not hesitate to regularly cut out and use, promoting its regrowth.
Not to rot the bulbs, avoid standing water by placing the pot bottom beforehand pierces a drainage layer. Attention not to water it when the soil surface DESICCATED because this plant does not like moisture. Place it in a bright spot in your kitchen, although it tolerates a slight shadow.
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3. The sauce bay
Ideal for flavoring your dishes simmered and bring a Mediterranean touch to your kitchen, bay laurel is an evergreen shrub with dense foliage and fragrant that harvest all year both fresh and dry. As umbel, its whitish flowers appear in March-April. Very decorative, bay will thrive in your kitchen because he loves the heat and resents frosts cold regions. It is advisable to prune it often, more particularly before flowering to become more robust with time.
Plant your sauce bay leaf in a pot, preferably in autumn, the rempotant every 2 to 3 years. Prefer a land acid limestone, rich, mild, sandy and well drained. Feed the compost every year in spring. Water only when the soil becomes dry, it hardly appreciated the excess water. However, avoid planting that is hard unlike the parsley and chives cites above.
Mediterranean expose this plant to direct sunlight or bright light, she appreciates sharply. However, it tolerates partial shade.
Perfectly adapted to our interior, culture mint low maintenance and grows quickly. It is a hardy perennial oval semi-evergreen and usually hairy. According to the species, the color of its foliage and flowers varies. Very resistant, mint prefers shade or light sifted in a slightly moist soil.
After the purchase of your plant, opt for immediate potting into a larger pot to facilitate its growth. Choose the most developed leaves to maximize regrowth. Its harvest is done throughout the year if you install it inside your kitchen.
Used for the freshness of its taste and pleasant odor it clears, the mint will delight your taste buds.
Cultivate mint, manual
Unlike previously described herbs, thyme is less easy to cultivate in interior as it needs a lot of light. A native of the Mediterranean basin, it grows naturally in the scrubland in poor soil, limestone and gravel. Used to the hot weather and bathed in sunshine all day, it is imperative to install the the sun is the most abundant in your kitchen or risk seeing the wither. Its advantages are that it tolerates drought, it is not necessary to be very vigilant about his watering. Moreover, it is not looking very on the composition of its soil. All types are suitable to him.
To increase the birth of new growth, it is advisable to use initially stems from the current year. Think has also remove dead branches to facilitate its proper development.
Cultivate thyme, manual
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6. The rosemary
If you like Mediterranean cuisine, rosemary is an absolute classic. Like its neighbor thyme, culture is more difficult inside unless it enjoys the sun most of the day. However, it is simply in poor soil, but leger drains. Its hardiness allows it to withstand temperatures below zero and diseases. Dreading the winter moisture, it will be perfect in your kitchen, sheltered from the weather. He hates the excess water, so you can omit the water some time, it will take you no rigor. Very decorative, this little shrub beautify your kitchen with its gray-green evergreen foliage is blue and white flowers. Its harvest and its size is identical to that of thyme.
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Native to India, basil conquered our dishes the sweet tunes of Mediterranean. More difficult to cultivate in interior but far from impossible, it is demanding on its exposure to the sun should be abundant with soil constantly moist but slightly so it does not dry. If these two parameters are respected, you will have no problem to grow. Like his friend Mint, once the purchase done, it immediately repot in a larger pot to encourage regrowth. Choose also the most important sheets by cutting the complete rod to help the new shoots to appear. Feel free to fertilize its soil in summer to increase his yield with fertilizer special herbs.
Grow basil, manual
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Originally from Asia, coriander is one of the most cultivated herbs in the world. You will also find well in Asian dishes Latin American or North Africa. Physically close, as it is called the «Arab parsley» and «Chinese parsley». Everything is edible home, her flavoring foliage, spicy berries but also its roots used as garlic. Like basil, coriander should receive plenty of sunlight. It pleases behind a window bathed in light, away from winter frosts it does not support. You can sow from March to April in a wetland and reap one month after. Coriander appreciated rich soil and mild that needs to be watered when dry surface.
Pick the oldest leaves, one by one, rather than the entire stem. In order not to tire, it is recommended to remove the flowers appeared.
AND YOU ?
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