The Four Most Used Herbs In Kitchen

 The Four Most Used Herbs In Kitchen

You don't need to be a certified master chef to enjoy delicious-tasting meals at home. Prepare incredible meals anytime using handpicked herbs.

Fresh herbs are expensive, so most people opt for the dried herbs found in the spice aisle at the grocery store. When you grow herbs at home, you save money and benefit from adding a delicious flavor to your dishes.

I've identified four herbs that seem to thrive like window sills. They are chives, oregano, thyme and parsley. These herbs are very versatile and can be used in a variety of dishes.

Before I explain the benefits of these herbs, let me first explain how to grow herbs on a windowsill.

Plant window Herbs

You should know that many herbs are annuals that die and must be replanted. However, some herbs, such as the window grass we'll examine in this article, are perennials that can be planted once and left to grow for several years. It's easy to grow and always looks great as a windowsill. A perennial herb bed can also be subdivided so you can expand your herb garden at no additional cost.
Popular herbs such as thyme, parsley, sage, fennel, chives, lavender, thyme, and mint are all perennials. Therefore, once you plant it, it will continue to grow.
It's easy to grow herbs at home on your kitchen windowsill. All you need for intermittent cultivation are seeds, containers, water, and fertilizer.

Growing herbs from seeds

Most gardeners recommend growing window herbs in separate containers. But I have found that as long as I give the roots plenty of room to grow, they still thrive when grown in the same container.

       Choose a container with holes in the bottom. In the absence of holes, make small holes in the bottom for drainage.
       Put healthy soil in the container.
       Add water to irrigate the soil and allow the water to drain.
       Add a light dose of compost to the soil. Read and follow directions carefully because too much fertilizer can burn weed roots and leaves.
       Place the seeds about an inch apart in the pot and cover them with a thin layer of soil.
       Spray lightly with water.

The following growing tips can help your window garden produce the best crops year-round:

       Keep humidity levels high by using a mister or humidifier.
       Place the herbs where they get at least six hours of full sunlight. South facing window is best. But if you can't find a window with enough light, an alternative solution would be to use grow lights that work 14 to 16 hours a day.
       Ensure that the temperature in the growing area stays between 55 and 70 degrees.
       Fertilize your herbs regularly with a water-soluble fertilizer that is high in nitrogen. Nitrogen is beneficial for healthy leaf growth.
       Weeds should be mowed regularly to encourage full growth. If you use herbs regularly to prepare food, then there is no problem.
       Every now and then, rotate the weed so that every part of the plant gets sunlight.
       Cut back the flowering parts before they open to promote healthy foliage.
       Add water when the soil feels dry to the touch.
       Apply fertilizer every two weeks.

Within 30 days of planting the seeds, you can begin harvesting small amounts of herbs for your pots. Be careful not to eat more than a quarter of the herb at a time.
The most expensive way to start a window herb garden is from seed. However, you can purchase plant starters to start your herb-growing adventure.

The four most used herbs in my kitchen

If you read recipes like I do, you'll be aware that almost all of them ask for chives, oregano, thyme, or parsley to be added to the mixture or used as a garnish. And i can state that i find naturally use these herbs regularly.


Chives make a great vegetable to keep on hand because they can be substituted for onions. To me, chives taste like a cross between scallions and shallots, but that's not surprising since chives belong to the shallot family, onions, garlic, scallions, and shallots. Both leaves and flowers are edible.

I love chopping chives and using them as a garnish on mashed potatoes and omelets. They are also delicious dipped in sour cream. When I use chives in a hot dish, I add the chives to the last minute of cooking so the flavor doesn't diminish.


I love Italian food such as pizza, pasta and calzones. Foods with a tomato base should be cooked with oregano.

Oregano is part of the mint family. Anything in the mint family has a slightly bitter taste. Fortunately, I enjoy the bitter taste when it's light and earthy, like thyme. Oregano also has a hint of peppery flavor, which adds to its flavour.

It is best to use fresh oregano as a garnish. It has a strong flavor, so use it sparingly. When dried, oregano is an herb that does not lose its flavor when heated, so dried oregano is an ideal culinary herb.


Thyme belongs to the same mint family as oregano and is linked to it. I love that the thyme adds a hint of mint flavor and combines sweetness and spice. Thyme is very versatile. You can use thyme in place of oregano, marjoram, parsley, rosemary, basil, or tarragon when a recipe asks for those ingredients. I love carrot soup, and when I add a sprig of thyme to the boil it turns into the most delicious soup I've ever tasted. I also enjoy thyme with chicken dishes, but adding thyme to beef recipes is a no-brainer. It definitely adds a layer of depth to beef dishes, too.


When you pinch the tops of parsley leaves, celery leaves, and carrots, the pleasant aroma tells you that parsley belongs to the same family, formally known as the umbellifer family.
There is something soothing about the taste of parsley. I love parsley for its mild, earthy flavour. Whenever I make chicken noodle soup, I always add parsley. Let me just say that I use parsley in every dish I make. I chop the leaves loosely and use them as a garnish in cold dishes like lettuce salad, pasta salad, and coleslaw. I keep the parsley in the liquid for the last few minutes of cooking in soups and stews.

Planting herbs on the windowsill

Cultivating these four herbs will give you the skills to add sophisticated flavor to any meal. Growing them on your windowsill makes it easy to spice up your dish at any time. Simply cut or squeeze the amount needed to add flavor to each of your meals.

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