How To Grow Herbs From Seeds
We will take a look today at how to grow herbs from seeds.
The focus here will be on growing herbs indoors.
- Seed-starting mix
- Spray bottle
- Plastic film
- Permanent marker
- Heat mat
- Shallow tray
- Masking tape
- Fluorescent light (this is optional)
Growing Herbs From Seeds: An Easy Method
Here is a simplified, step-by-step guide to bringing your herb garden indoors.
- You need to dip your planters in a bucket to sterilize them. Use a solution which is 90% water to 10% bleach. Do not be heavy-handed with the bleach. Let them dry naturally
- Put some potting medium into the planters. Fill it so that it’s just under an inch from the top. Make sure you prepare a pot for each herb that you want to grow. Look for a dedicated seed-starting mix. This will hold the correct amount of moisture. Its texture is lightweight and tailor-made for your purposes
- Pop 2 or 3 seeds into the mix. Look at the diameter of the seed. Push it into the mix so that it’s about twice as far down as this measurement. Cover up the seeds with your soil mix
- Remember to label your pots. Either uses some masking tape and write on the pale background or directly on the planter itself
- Use room temperature water and mist the pots until they’re damp. Wait for the excess water to drain through the bottom. Use some plastic film to cover the pots. This will aid in trapping humidity
- Time to choose the perfect location. Aim for somewhere which is 21 degrees or so. A consistent soil temperature speeds up the sprouting process with herbs. This is where a heat mat comes in handy. Simply place your pots on top of the mat and take the guesswork out of things while enjoying optimum results
- On a daily basis, you need to check for sprouts and also to monitor the moisture level. Mist your herb seeds when required. The key is to have a damp mix but to avoid making it too soggy
- When sprouts start to show, remove your planters from the heat mat and tear off the plastic film. One option is to move the fledgling herbs into a window which enjoys plenty of indirect sunlight. The other choice is to invest in a fluorescent light. Aim for 8-12 hours of light a day. Herbs will differ in their needs so check out the recommendations on the packet
- Once you see your seedling starts to develop proper leaves, it’s time to thin them out. Put one in each pot. Obviously it pays to save the seeds which look most healthy. If any show signs of discoloration, have poorly shaped leaves or appear leggy, be brutal and thin them out
- If the top of the soil feels dry, it’s time to give your herbs some water. Take care not to get water on the seedlings. You can quite easily avoid this. Fill a shallow tray with water and place your planters into it. When the soil on top starts to feel moist, remove them. Allow the surplus water to drain and the job’s done!
- Feeding is the final stage now that your herbs are starting to come on nicely. Water them normally three times and on the fourth occasion use a fertilizer. A 10-10-10 soluble version is a smart choice. Again, herbs have varying needs so pay close attention to the packet and do your homework so that you get the fertilizing right
As you can see, there is no science or technical stuff involved.
Growing herbs from seeds is extremely straightforward and rewarding.
Top Herbs Can Be Grown Indoors
We looked here at 7 commonplace herbs which do very well inside. Basil, chives, oregano and parsley cope perfectly and are real kitchen staples. Rosemary, sage and thyme are also a breeze to grow.
Here are 5 more classic herbs that you should consider adding to your arsenal…
This delectable and versatile herb barely even need growing in the conventional sense. You don’t need to plant it in soil. Visit your local market and pick up some stalks. Be certain that their bases are intact and that there are ample stems. To prepare, trim the top off a stalk nicely. Pop it into a few inches of water. Roots will go down and new shoots will form in abundance. It smells as good as it tastes!
Whether it’s peppermint or spearmint, both types of mint grow profusely and without much fuss. Watch
Coriander comes from the cilantro herb. If you opt for the Vietnamese version, you’ll find it much simpler to grow than the regular variety. It’s highly reliable and extremely hearty. Coriander can be used in a wide range of dishes so it’s well worth considering giving this a try.
Chervil is often known as French parsley. This annual herb has a slight taste of anise. It’s easy to harvest and is a wonderful and subtle flavor to add to your favorite dishes. Just snip off the leaves back to the level of the soil at harvest time and it’s the gift that keeps on giving.
This native of the Mediterranean is from the oregano family. It’s got a more delicate and sweeter flavor to it, though.
Sweet marjoram flourishes indoors.
Opt for Italian marjoram – O. x majoricum – which is very similar but also spicy.
For their smell and use in so many staple recipes, treat yourself to a healthy range of fresh herbs.
Not having a garden is no excuse to compromise.
Look in forthcoming articles for some great recipes with fresh herbs.