Kitchen Chef Mini

Kitchen Chef Mini
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Kitchen Herbs - Chef's Choices for the Indoor Herb Garden

Everybody loves kitchen herbs, and if you're thinking of growing some we've picked a select few that most chefs agree are the best of the best. Their popularity among Captains of the kitchen can be stated in three words -- taste, fragrance, and beauty --  and for the beginning gardener, they are easy to grow.  

Basil grows well in the kitchen because it loves the heat. Trim the plants and use the leaves in salads, stews, ground meats, poultry stuffing and any dish that includes tomatoes. Start basil from seeds, or from plants you can find at your local nursery. 

Burnet is one of the prettiest plants. It has feathery leaves that trail which makes it a good choice for hanging pots. And the leaves are cucumber-flavored which make it a great addition to salads.

Chervil is a fine-leaved herb that looks like parsley and has anise-flavored leaves you can use for garnishing and to season soups, sauces, and salads. It will germinate quickly and can be grown from seed.

Chives will thrive in a kitchen window. Their spike-like leaves fit the bill whenever a delicate onion taste is desired, particularly on a baked potato.

Lemon balm is probably one of the most fragrant plants and is used in potpourris, sachets, and bath water as well as in teas, fruit salads and drinks. While outdoors it grows erect, and when brought indoors the stems will trail over the sides of the pot and the effect is quite pleasing.

Sweet marjoram is one herb that is a must in the kitchen window. You can start the plant from seed, dig one up from the garden, or find one at your local nursery.

Mint will thrive indoors if you keep it out of the hot sun and in a location no more than 65 degrees. Get a cutting from the garden or pick one up from a nursery. The cuttings will root rapidly in water.

Parsley is one of the oldest herbs known to mankind, and it is as popular today as in ancient times. It does well in cool temperatures, and if grown in a glazed or metal pot, will thrive for a long time. The flat-leafed variety is without a doubt the tastiest.

Tarragon must be started from cuttings as it will not germinate from seed. Bring the plants indoors after the first heavy frost. Trim back the stems and transfer the plants to large pots for the winter months. The plant's young leaves are perfect with eggs, fish, poultry dishes, and salads.  

Thyme is another herb that will love it in your kitchen window. Use it in stuffed peppers, onions, zucchini squash, meat, and fish dishes. Start thyme from seed and make sure it has a sunny place to grow.
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Our names are John Schepper and Maggie Guscott and we've been herb garden enthusiasts for many years. For more information on herb garden plants and more, please visit http://www.herbgarden4beginners.com and be sure to sign up for our free 10-lesson mini eCourse, Herb Garden 4 Beginners.

Without a doubt these herbs are among the most popular with kitchen chefs around the world, and will provide a good start to your indoor herb garden.

About the Author

My background is math textbook writing, public relatons, advertising, teaching, and a creator of eBooks on subjects I have an interest in.

For fun I hike, bike, ski, and have extensive experience as a blue water sailor.

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