Now that cold temps (and ice! and snow!) have finished off the last of the plant material outside, I really miss heading to the kitchen garden for fresh herbs for cooking and baking.  I regret not taking cuttings or potting up some transplants last fall to bring herbs indoors, but I missed my window of opportunity and it is now a wee bit too late.  The upside is I don’t have to worry about bringing any pests in with the plants!

Last weekend we installed a plant shelf in a kitchen window, so I’m ready to germinate a few seeds and grow some herbs inside until I can ramp up the outdoor production.  My kitchen window faces southeast, so it should do.  About 4 hours or more sun daily and temps between 65-70 °F should be good for my plants’ growth.

Several common herbs are well-suited to growing indoors: basil; chives; oregano; parsley; rosemary; sage; thyme.  I don’t have a lot of room, so I plan to start with basil and chives (mainly because I had these seeds on hand).  Basil generally requires a lot of sun and warm temps (at least 70 °F), so I am prepared that it probably won’t perform well on my shelf.  I may end up trying something else (maybe a perennial herbs that I could transplant to an outdoor location this spring).

How’d I do it?

• I found a couple of good containers in the shed.  (I think these came from my parents’ house many, many years ago.)  Mine have drainage holes and matching saucers.  Being glazed should prevent rapid soil drying and protect my shelf.   I filled each pot with a standard seed starting mix (also found in the shed).
• I planted the seeds about a quarter inch below the soil surface. Or, at least tried to.
• I gently watered the seeds in and will monitor soil moisture. I’ll let the soil get a little dry between each time I water.  But not bone-dry or the soil will not absorb moisture and just run out and overflow the saucer (don’t ask how I know that!).  Standing water in the saucer is bad, too – waterlogged plants rot pretty quickly (don’t ask how I know that either).
• Turn, Turn, Turn. As the plants grow, I’ll keep rotating the pots to keep the stems upright and away from the window.  That chilly glass surface can damage the tender leaves.
• As I start harvesting, I will fertilize the plants to keep them healthy and as vigorous as possible.  (I’m sure I can find some fertilizer product in the shed. And, probably also in the garage and shop.)
• Patience is a virtue. It will take a week or so until I see the seedling poking through the soil surface, then I’ll need to wait for my plants to get some growth (at least 6-8 inches tall) before I start harvesting. I’ll take just a bit each time to ensure there is enough leaf area remaining to support continued growth.
• When using fresh herbs, I opt for a little more than when I use dried. I’ve read that the conversion is 3:1 but I just go by taste and when it looks good.

I had no estimated budget because I had everything on hand.  Cost for a project like this depends on your preference and what you have available.  A quick check on prices at my local independent garden center and a ‘big box’ store for individual components:

• Pots: Containers and saucer sets were less than $10 each, but selection is a little skimpy this time of year.  I’m sure stores will begin getting new stock in soon.
• Soil: Seed starting mix in several different formulations and package sizes was easy to find.  Store brands and national brands are available at several price points ($4.00 for a small bag and up depending on the bag size and formulation).
• Seed: Small packets of conventional seeds were $1.00 to $3.00 per pack. I didn’t see any organically-produced seed, so I would have had to order online.
• Fertilizer: Both all-purpose and organic are fairly commonly available in garden centers. Small bags in several formulations start at less than $10.00.  If you see OMRI (Organic Materials Research Institute) listing on the bag, you know that product has gone through a review and certification process.

For just a few dollars, I can grow fresh herbs, which is awfully convenient.  Being in a rural area, often what I like to use isn’t readily available fresh at the local market.  I can usually get parsley and cilantro for about a buck, but other herbs can be scarce.  Frequently, chives, rosemary, thyme, basil are available in small clamshell packs (about $3.00), but usually aren’t very fresh.  This coming growing season, I’ll do a better job planning and keep testing methods for preserving herbs.