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I’ve been growing herbs in the garden long enough to know they don’t need much. Just water, sunshine and my best wishes.
In the garden, herbs are forgiving plants. They are not picky about the pH of the soil, almost never need fertilizer, and will grow if you forget to water them occasionally.
But when the weather turns cold and their outdoor beds become uninhabitable, I cultivate some cooking friends on my sunny kitchen windowsill, even as they become more needy.
I say “some” because herbs are difficult plants to grow indoors. Dill and fennel have large root systems, which makes them impractical contenders for indoor potting. basil It tends to grow sparsely because it requires strong sunlight, which is nearly impossible to achieve indoors. Lavender and chamomile spread in such a way that they are best left outdoors.
However, rosemary, sage, oregano, thyme and bay can be grown indoors with proper care. coriander May also grow well, but only if planted in deep pots, provided with supplemental artificial lighting and fertilized regularly. Cilantro is good or bad, but it never hurts to give it a try.
Potted herbs are susceptible to root rot, so it’s important to have drainage holes in the bottom of the container and fill them with a well-draining potting mix.
Place the plant near the brightest light source. In a home, this usually means being near a south-facing window; west-facing is next best.
It’s better to provide 14-16 hours of artificial lighting per day: set fluorescent lights 5-10 inches above the tops of the plants, or set LED lights 15-20 inches above the tops of the plants and adjust their height as the plants grow. If using a grow light, apply a balanced liquid fertilizer diluted to half strength every two weeks.
Monitor humidity levels closely. It’s better to underwater than to overwater, so if you’re not sure whether your plant needs water, stick your finger in the soil up to your second knuckle and feel around for moisture. water Only do this when the soil around the roots starts to feel dry, but don’t let the soil stay dry for long periods of time.
Place the container in the sink and let cold water from the faucet run slowly, moistening the soil until it runs out of the pot’s drainage holes. Allow the water to absorb for a few minutes, then assess the soil, which should be moist but not soggy. Then return the plant to a sunny location until the soil dries out again.
Growing fresh herbs in the kitchen during the winter is a chef’s dream. The plants may struggle, and they may grow slower and smaller, but it’s worth it to be able to pluck fragrant leaves that taste like summer right away. It might even save you some money – and the cost of a trip to the market.
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Jessica Damiano writes a weekly gardening column for The Associated Press and publishes the award-winning Dirt Weekly Newsletter. You can sign up here to get weekly gardening tips and advice.
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For more AP gardening stories, visit https://apnews.com/hub/gardening.