More than 30 years ago, I went to visit a friend in her dark basement apartment in Providence, RI–and was astonished to see that she grew herbs and even dwarf tomatoes on the one or two sunny windowsills she had.

If she can do it, so can you. Nothing beats the taste of fresh herbs, and most of the common ones are ridiculously easy to grow, either in a flower pot or outside. For Northern Hemisphere readers, this is the time to either buy starter plants or grow your own from seed.

I recommend starter plants, especially if you’ve never grown anything other than hair and fingernails. Look for healthy, well-rooted specimens with no yellow, withered leaves–and when possible, from organic stock.

Basil, rosemary, and dill are extremely easy to grow (and in a garden, basil will get quite large). Parsley, oregano, and sage are not difficult. Cilantro’s a bit fussy but worth the effort. For most of them, the main thing is not letting it go to seed too early–which means you snip off the stems that are shooting up to create flowers. Do let some of the dill go, though; the seeds are delicious. A flat of six starter plants per herb gives you some margin of error in case some of them don’t make it.

And nothing perks up a meal like fresh herbs! When you sprinkle them over pasta or into a salad, your taste buds might just start to sing.

If you have surplus at the end of the season, hang them upside down in a sunny spot until thoroughly dry, and then put in tight jars. It’ll make next winter a whole lot more palatable.

This entry was posted on Wednesday, May 7th, 2008 at 7:27 am and is filed under Frugal Fun. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.