Fresh herbs are the perfect addition to every meal.

Combining fresh and dried herbs in our meals adds not only flavour but also increases the meal nutritional value of the meal.
Eating herbs as part of your meal is an easy way to enjoy the herbs’ medicinal benefits—for example, their antimicrobial and antioxidants properties. [1]

I recommend growing at home a few fresh herbs and use them in your cooking.

Growing fresh herbs kitchen-

This is a great way to grow plants that are just for their beauty. Even that they add beautiful colours and invites nature into your kitchen, they also help you cook more healthy.

Growing fresh herbs in your kitchen are one of the ways to boost your meals and your health!

It is also a great way to experiment with flavours and create amazing easy recipes.

Rosemary Fresh Herbs

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 right light exposure, enough water and care and your herbs will flourish.

How to grow fresh herbs in your kitchen? In 3 simple steps

  1. I recommend planting pre-potted herbs or growing herbs from cutting by placing a cut from a plant in a cup of water until it grows roots.
  2. Remember that the pots need to have proper drainage so your herbs will not drown.
    I love the simple Terracotta pots that are heavy and stable and looks great.
  3. 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 it needs.
  4. Place your herbs in the right spot with lots of sunlight and keep them trimmed regularly.

Fresh Herbs recommendations and 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?


Sources

  1. 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.
     

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