Practical tips for growing garden herbs on your window sill
Fresh basil for tomato sauce, delicious peppermint for tea and fragrant lavender sachets for your closet – just a few herbs from your window sill and everything tastes and smells even better. Fresh herbs give your kitchen and your household that extra pep. And the best thing is: most of them are very easy to grow in herb pots on the window sill, therefore providing aromatic enjoyment in the wintertime as well. Emsa freshness pros will tell you how to best take care of your herbs and how to harvest them:
1. Growing herbs – the proper home for tender plants
Growing herbs works best with small propagation trays or herbs pots with a bell jar, such as Fresh Herbs Grow. Simply fill the pot with potting soil and seeds, place on bell jar and watch your plants grow. Seeds for classic herbs such as parsley, basil or mint is available in most supermarkets and chemist´s shops. In addition to the bell jar, the potting soil and the herb pot, Fresh Herbs Grow also includes basil seeds – so you have all you need to grow your own herbs. If you would like to grow more exotic plants, you can order seeds on the internet, for example. Once the plants have reached a certain size, simply remove the bell jar and continue to use the herb pot.
2. Care – sometimes less is more
Mediterranean herbs such as basil, rosemary, sage, oregano and thyme like a sunny and warm spot. So the window sill is a perfect place for them to grow. But watch out for cold drafts – they tend to be rather sensitive in that respect. Plus Mediterranean herbs should not be watered too often or too excessively. A planter with a watering system is an excellent help. The Fresh Herbs Trio mini-herb garden offers space for three plants, which are able take exactly the amount of water they need from a water reservoir by means of a cotton thread. A flower-shaped floater tells you when it is time to water. It doesn't get any easier and children love having their own herb garden on the window sill.
3. Harvesting – why a sharp blade is so important
A sharp knife or pair of scissors is an absolute must for harvesting herbs. A blunt blade will crush the stems of the tender herbs, which also has a negative effect on their taste and fragrance. Scissors are very suitable for cutting chives, dill and parsley. The plants should be cut to approx. 1.18 in. (3 cm) above the soil. A sharp mezzaluna or herb cutter are perfect for further processing the herbs. The Turboline herb and vegetable cutter also cuts harder herbs, such as rosemary with the greatest ease.
4. Enjoyment – full fragrance with fresh herbs
Of course, plenty of herbs can also be used when dried. Their full aroma however unfolds only when they are fresh. Could you imagine an Italian Caprese salad with mozzarella and tomatoes without the fresh basil? Roast potatoes taste so much better with a few sprigs of rosemary or thyme. And herbed curd cheese is prepared in a jiffy with fresh chives or dill. And if you can't put all of the herbs you have harvested to use, simply store them in the freezer, e.g. in the 100% hygienic Clip & Close containers. Their special freshness seal provides optimum protection against freshness killing air and germs and make the self-grown herbs readily available for you whenever you need them. So put those herbs on the window sill and enjoy some freshness!