Herb Gardening in the Kitchen Windowsill

Every year, millions of Americans purchase billions of jars and canisters filled with spices ranging from the everyday to the exotic. Stocking a large variety in one's kitchen can cost a small fortune, a loss increased by the fact that many popular herbal seasonings can easily be grown in a simple kitchen window garden, without much difficulty, expense, or time. Nearly anything that can hold soil in the kitchen can be used as a planting pot. Excellent choices for cultivation include chives, oregano, parsley, sage, and thyme.

To begin with, chives (Allium schoenoprasum), a small relative of onions, is an excellent compliment to many sauces and soups, in addition to various fish. Though most specimens will require a southern-facing window for full sun, the hassle is easily negated by the plant's regenerative quality season after season.

Secondly, oregano (Origanum vulgare) is most popular in Greek, Italian, and Mediterreanean food, though its complimentary nature to hot, spicy food may also work with Mexican cuisine. For that purpose, however, one may want to instead choose a somewhat-related plant called Mexican Oregano (Lippia graveolens). Some believe that the dried herb is more potent than fresh leaves, a factor that gardeners may want to consider before seasoning with their harvest.

Next, parsley (Petroselinum crispum) rarely grows over a foot tall and can tolerate a shady spot, as long as some sun is available. It can be used in a variety of dishes, including garnishes, herbal blends, salads, sauces, and seafood, and is even a key ingredient in the national food of Lebanon, "tabbouleh." An excellent property of parsley is that when cut, it will easily regenerate, and may in fact be healthiest when trimmed.

Sage (Salvia officinalis) is another herb with widespread appeal. Originally used in an area ranging from Great Britain to the far Middle East, sage is now used worldwide, especially because of its versatile and flavorful nature. It typically grows eighteen inches tall, and is also a perennial, meaning it will regenerate year after year. Often add when cooking white meat, sausages, or soup, though use is only limited to those parameters dictated by taste.

Finally, common thyme (Lippia graveolens) comes from a botanical genus of more than three hundred species, with many uses worldwide. Its Mediterranean homeland also provides a bevy of dishes that may be complimented by the spice, though other fitting styles of cuisine come from France, the Caribbean, and the Middle East. Quite short and very resilient, thyme is best harvested before flowering.

When constructing your garden, choose small, round plastic cups or bowls, and fill with a nutrient-rich, well-draining potting soil. Place on a saucer to catch excess water to be provided on a daily to every-few-days basis, set in a sunny windowsill, and then prepare for a mouthful of rich flavor!

Kitchen herb gardens provide one with the self-satisfaction of gardening flavorful, healthy herbs that one can always enjoy in a fresher state when compared to the store-bought varieties. In addition to saving money on many grocery trips, gardeners are also rewarded with the knowledge that they have taken part in preparing the ingredients for a good, hearty meal.