Although it’s still grey and moist outside, spring is around the corner. Temperatures started slowly crawling up and it’s not pitch dark anymore when I make my morning coffee. Birds feel it too, they just can’t stop singing even on the rainiest, ugliest of days.
Don’t know about you, but this aprés Valentine’s end of February is usually the time when I get really fed up with the whole winter thing. Seriously, not even a steaming cup of mulled wine, my absolute cold-season favorite will cure spring fever.
I am desperate for the new and fresh, something green for a change and I’ve found a way to get a bit ahead of nature: it’s the perfect time to start your very own countertop herb garden. Better yet, it is fit for small spaces, a spot indoors with enough natural light will do just fine.
Don’t quite have a green-thumb? No worries! I’ve selected a few culinary herbs I have experience with, and I can say that they are as easy to handle as it gets. My essentials are mint, rosemary, sage, oregano, marjoram, tarragon and thyme. Very versatile, they can be used either fresh or dried, for seasoning food, making teas or coctails alike.
Starting your herbarium (collection of herbs) in your windowsill or on your sunny kitchen counter is easier than you think. Select the speciments you want. All the above mentioned herbs are perennial, meaning they don’t die after one season.
You can buy seeds and follow the planting instructions on the packaging. You can also cheat and buy the grown plants, but then you’ll miss out on the fun… Be careful though with herbs sold in the supermarket, because my experience is they tend to give up soon due to the poor conditions they are kept in. Better go to your local garden center, where you’ll get expert advice too.
Another rather inexpensive way to start your own herb garden is propagating by rooting from cuttings. Go ahead and ask someone who already has these plants, all of them multiply nicely. What you need to do is cut off young, healthy shoots of about 5-8 cm, strip off lower leaves and plant them in moist soil. I put my cuttings in a small cup of water first, and plant the shoots when they’ve produced tiny roots. Remember to keep them in a light place and water regularly.
Now we sit back, relax and wait 3-4 weeks for signs that our herbs are alive and well. Until then I will bring you cute ways to decorate the pots and containers you’re going to transfer the plants into.
I’d love to know how it’s going for you, so tell me about it in the comments below!
Watercolor featured in title image by Yael Berger
Herb watercolors in collage by Cheryl Oz