1. Parsley
Parsley, known scientifically as Petroselinum crispum, grows well in zones 4-11 and reaches about one foot in height.
This wonderful herb can handle some shade if it’s warm outside. It adds a fresh, earthy flavor to soups, sauces, and vegetables, making them taste even better.
Growing tips:
Start Planting Parsley
- Plant parsley seeds indoors in early spring, about 6-10 weeks before the last frost. Parsley can also be planted late since it overwinters easily.
Growing Parsley from Seeds
- Parsley seeds have a slow germination rate, taking up to 6 weeks. Soak seeds overnight for quicker results. Sow seeds 1/4 – 1/8 inch deep directly in containers, as parsley dislikes transplanting. Thin seedlings when they reach 2-3 inches tall. The optimal germination temperature is 60-80°F (15-27°C).
Propagation from Cuttings
- Cut a 4-5 inch stem with leaves and plant it an inch deep in a pot. Keep the cutting moist and in indirect light. Roots should develop in a couple of weeks.
Choose Varieties
- Flat Leaf (Italian): Stronger flavor, heat tolerant, needs wider pot.
- Curly Leaf: Sweeter, used for garnishing, ornamental.
- Hamburg: Edible roots, and leaves used like flat-leaf parsley.
Choosing a Pot
- For annual growth, use a 6-8 inch deep pot. For biennial growth, use a pot at least 10 inches deep.
Growing Requirements
- Position: Sunny or partially shaded in cool climates; afternoon shade in hot climates.
- Soil: Well-drained, loamy, rich in organic matter. Add aged manure or compost.
- Watering: Keep soil slightly moist but not waterlogged. Avoid drying out or overwatering.
- Fertilizing: Not necessary if soil is rich. Use balanced liquid fertilizer if needed.
Plant Care
- Pruning: Remove flower stalks and dead leaves to promote growth.
- Pests/Diseases: Avoid waterlogged soil to prevent rot. Watch for parsley worms, aphids, spider mites, and cutworms.
Growing Year-Round
- To grow parsley year-round indoors, keep it at room temperature with some direct sunlight. Ensure indoor temperatures stay above 50°F (10°C).
2. Wasabi
Wasabia japonica is the botanical name of this herb, it grows well in zones 7-10 with a size of about 2-3 feet.
Wasabi, part of the mustard family, comes from Japan. It’s well-known for the paste made from its ground roots which is served with sushi. The mature green leaves are used in a dish called ‘Ohitashi’, while the young leaves are perfect for sandwiches and salads.
You also grow it indoors. The best place to grow wasabi is in a basement or near a north or east-facing window.
Growing tips:
Propagating
- Getting wasabi plantlets or seeds from nurseries can be difficult, so order them online. Soak seeds in distilled water overnight to speed up germination. Plant seeds 5-6 inches apart in rows 2 inches deep and wide, keeping the soil moist. For pots, plant seeds 1-2 inches deep and 2 inches apart, then transplant to a larger container after thinning weak seedlings. You can also propagate from plantlets around the mother plant.
Planting Time
- Plant wasabi in late fall to mid-winter, as seeds need cold temperatures to break dormancy. If in a hot climate, use artificial cold treatment by keeping seeds at 41°F (5°C) for 2 months, then plant outside at 50-55°F (10-13°C).
Choosing a Container
- Start with an 8-inch deep container, then move to a 10-12 inch deep and wide pot. This avoids replanting after a year.
Growing Requirements
- Location: Choose a heavily shaded area or create shade with a sheet or tarp. North or east-facing balconies are suitable.
- Soil: Use organic-rich, well-draining soil with a pH of 6-7. Add coarse sand to improve drainage.
- Water: Water deeply and regularly to keep the soil moist. Avoid overwatering to prevent root rot.
- Temperature: Ideal range is 54-59°F (12-15°C), tolerable from 46-70°F (7.7-21°C). Avoid extreme temperatures.
- Fertilizer: Add compost or well-rotted manure. Use slow-release fertilizer like 12-12-12 at 1-1.5 grams per square foot every 3-4 months. Epsom salt can enhance flavor.
Pruning and Pest Control
- Prune wilted, dead, or diseased leaves. Watch for aphids, alfalfa looper larvae, cranefly larvae, and slugs. Use insecticidal soap or neem oil for prevention. Remove severely affected plants to prevent the spread of diseases like leaf spot, root rot, and rhizome rot.
3. Lemon Balm
Melissa officinalis is another name of the Lemon Balm, this herb prefers growing in zones 4-9 and grows as a bushy that can reach 2-3 feet. It has small white flowers and the leaves have a delightful lemon scent that is great to add in salads, desserts and teas.
You can grow it easily both in garden and indoors. To thrive, grow it in partial shade but does best in full sun.Pinch or prune frequently to encourage bushier growth and more leaves, this also help the plant naturally upright growth. You can grow these plants successfully from seeds, cuttings, or by dividing existing plants.
4. Sweet Cicely
Sweet Cicely, with the Botanical name Myrrhis odorata, is also called myrrh, Sweet Chervil, sweet cicely, and garden myrrh, it is part of the celery family. So, its leaves has a sweet, anise-like flavor with a hint of celery. You can use its seeds in baked goods and desserts.
If you want to grow this perennial herb indoors, giving it near a south-facing window is ideal location for its growth. Also, well-drained soil will make it grow best.
5. Tarragon
Tarragon is a licorice-flavored herb often used to flavor meats and egg dishes. It can be used fresh or dried. If you love French food, you should know that tarragon is one of the four ingredients in the classic French seasoning mix Fines Herbes, along with parsley, chives, and chervil.
Tarragon, has the Botanical name is Artemisia dracunculus, can grow in part shade as long as it gets some morning sun. This hardy herb is usually grown for its aromatic leaves and can reach from up to 2-3 feet in zones 4b-8. Tarragon has long, light green leaves and yellow or white flowers.
6. Chives
Chives, known as Allium schoenoprasum, are easy to grow and do best in zones 3-11 with a size of about a foot tall. They adapt well to small containers, ideally 6-8 inches in diameter, and can thrive in almost any pot. They thrive in bright, indirect sunlight or shaded areas.
You also can grow this herb indoors ensuring a year-round fresh supply with bright green and grass-like leaves. Besides, their mauve flowers not only add a decorative touch but also bring great taste to salads and stews.
Growing tips
- Location: Place chives in full sun, near a south or west-facing window. They can also grow in partial shade or under grow lights for 12-14 hours per day.
- Watering: Keep the soil slightly moist but not soggy to avoid root rot. Check soil dryness with your finger before watering. Yellowing tips indicate the need for more water.
- Soil: Use any commercial potting mix for garden plants or houseplants, or make your well-drained potting soil.
- Fertilizing: Apply a balanced liquid fertilizer at half or quarter strength every 2-3 weeks. In winter, chives grow slower and don’t need fertilizing.
- Harvesting: Cut chives as needed, leaving about two inches above the soil. Harvest with sharp scissors when the plant is over six inches tall. Frequent harvesting encourages regrowth.
- Pests and Diseases: Chives are generally resistant but can get root rot if overwatered. Indoors, watch for spider mites and aphids. Remove aphids by hand and use water or insecticidal soap for spider mites.
