How do you grow an indoor herb window garden?
It seems I buy all these herbs for cooking, then use half of them, and end up wasting the rest of the bunch. So, I thought I'd start a little herb garden in my kitchen. All the gardening books I've found deal with container gardens, and I am at a loss as to how to care for the garden indoors, and also, how to properly prune the herbs so that they don't get out of hand. Do they grow indefinitely, or do they have a season? If I cut a sprig off, does the plant regenerate?
I want to try basil, thyme, rosemary, and chives. Maybe parsley.
Thanks for any help you can provide.
I live in a Northern climate, so winter indoor herb gardens have their challenges. I currently grow chives, sage, rosemary, basil and thyme. The rosemary and thyme plants are at least five years old now, and in the summer I move them outside.
We have set up some grow lights over an unused bathtub on the top floor of the house, under a skylight. Our plants do not grow much over the winter, but just enough to have a few fresh herbs for cooking. We cut back the plants a bit before bringing the indoors at the end of the winter and have found that they do better this way.
When you cut these plants, they do indeed grow back. How fast will be based on how much light you can give them.