The food you expect will not be complete without herbs. Green leaves add an interesting flavor and help in cooking. This is a list of the best vegetables to satisfy your year-round desires. Plants love the sun a lot as they grow, so keep them inside a bright window.
Basil, commonly used in Italian cuisine, is good for adding flavor to soups and stews. If you are going to cook it, add it at the end to preserve the flavor.
Cilantro is famous for its Mexican and Asian cuisine. The taste is strong, so use a little to add flavor. To harvest, use clean scissors and cut about 1/3 of the sowing method. Grow young leaves. Harvest anytime for growth.
A delicious addition to dips, soups, herb butters, salads and fish dishes, dill has the strongest flavor just before flowering occurs.It’s best to harvest only what you need for recipes.Using pruning scissors, cut stems flush with the main stem, so the plant can continue to produce.Harvest often to avoid seed production.
Mint is used in desserts, teas and jellies, but mint is used for a strong aroma. For large quantities, cut before flowering, about 1 inch from the pot. The leaves can be picked at any time.
Oregano is most common in Italian and Greek dishes; often used in soups, stews, and sauces. Harvest individual leaves from the stem or harvest a long stem with leaves on it.Allow the plant to grow to minimum of 4 inches previous to harvesting. Regular trimming keeps the plant bushier.
Curly Parsley brings a crisp taste to salads, vegetables, and herb butters. It’s most often used as a garnish. Just like the Italian Parsley, cut leaves from the outer portion of the plant and leave the inner portions to mature.
Used for poultry, lamb and soups, rosemary has a sweet and resinous flavor. Trim stems to harvest and pull leaves off by hand or use full stems as skewer. Cut stems completely back to a main or side branch
Popular in poultry and meat seasoning, sage is great in many culinary dishes. It’s a staple in stuffing.
Using sharp scissors, cut leaves directly off of the plant and harvest as needed. Harvest youngest and most tender leaves for best flavor.
Thyme can be used in almost any dish, but especially marinades, vegetables, pasta, potatoes, and pizza. For strongest flavor, harvest thyme just before blooming. Snip the top 2/3 of each shoot and avoid cutting into woody section of plant