Fresh herbs are the perfect addition to every meal.
Combining fresh and dried herbs in our meals adds flavour and increases the meal’s nutritional value.
Eating herbs as part of your meal is an easy way to enjoy the herbs’ medicinal benefits—for example, their antimicrobial and antioxidant properties. 
A great way to add herbs to your meals is by growing them at home & use them while cooking.
Growing fresh herbs
- Herbs add beautiful colours and invite nature into your kitchen; they also help you cook more healthily.
- Growing fresh herbs in your kitchen and using them is one of the ways to boost the flavours of your meals and support your health!
- Adding herbs to your food is an excellent way to experiment with flavours and create amazing easy recipes.
Growing Herbs Guide:
You don’t need a garden to grow herbs.
Herbs can grow almost in any kitchen near a window.
Remember to provide them with the correct light exposure, enough water and care and your herbs will flourish.
How to grow fresh herbs in your kitchen? In 3 simple steps
- Planting pre-potted herbs or growing herbs from a cutting by placing a plant’s cut in a cup of water until it grows roots.
- Remember that the pots need proper drainage so your herbs will not drown.
For example, simple Terracotta pots are heavy and stable and look great.
- Water your plants when needed. The best time to water is early in the morning. One technique to water the herbs is to place the pot on a dish and pour water into it so the soil will soak up the water as much as it needs.
- Place your herbs in the right spot with lots of sunlight and trim them regularly.
Watch the following video for Fresh Herbs recommendations & their traditional medicine use:
The herb names mentioned in the video:
You can plant them in the garden or balcony, and if you can’t grow them, get some fresh/dried herbs from your local supermarket and add them to different recipes!
What are your favourite herbs?
- Henning SM, Zhang Y, Seeram NP, Lee RP, Wang P, Bowerman S, Heber D. Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form. Int J Food Sci Nutr. 2011 May;62(3):219-25. doi: 10.3109/09637486.2010.530595. Epub 2010 Dec 1. PMID: 21118053.