Indoor Herb Garden Kits - Get Started Indoor Gardening

The easy way to get started is with one of the all in one kits. A popular approach these days is a self contained hydroponic unit like the Aerogarden. This unit includes the hydroponic pumps, a computer controller, the starter seed pods, and an adjustable grow light that's part of the unit. You can find all sorts of Aerogarden seeds so you can use it to grow stuff other than just herbs, in fact you can grow some good sized tomatoes with one of these units. They come in more than one size these days, so you can just get started with some salad fixings, and move up from there if you like. See more about this approach at this Aerogarden review.

There are also more traditional kits that you can buy. These will include the seeds, some started medium like peat pots or pear pellets, and for the more expensive units it might include some simple fluorescent grow lights as well.

How ever you choose to grow your indoor herb garden, there's a few things you will want to keep in mind to improve your odds of success. Don't forget that some herbs will go for years, so you may want to plan for a perennial herb garden.

Here are some tips to keep your herb garden healthy, whether you decide to do it with an indoor herb garden kit or do it yourself.

Lighting
Herbs don't need as much light as vegetables, but they still need a good amount of light to keep the leaves full and healthy, and to keep the plants from getting leggy or dropping leaves. Keep it close to a window with a southern exposure, or try a small grow light.

While herbs don't need as much light as vegetables, it still helps to keep them full and healthy with adequate light. If you don't have a good south window for your natural lighting, you may decide to supplement your lighting with something like fluorescent grow lights.

If your herbs start to drop their lower leaves or take on a leggy look you might need more light like a grow light. LED grow lights have become popular recently as they can be more energy efficient which helps save on electricity. You can read more about the advantages in this LED grow light review.

Container
Whether you choose to put all your plants in one container or have several, make sure you have good drainage. Don't overwater (maybe water once a week) and put gravel or broken pot shards on the bottom of the planter to make sure you drain well. Use a standard potting soil or soilless mix, and only fertilize every 6 weeks or so.

Choose compact varieties of herbs to plant indoors, as the normal seed types will be too large to effectively grow inside. Some good types to try include compact dill, basil, and Greek oregano as you can grow those from seed. Others herbs that grow well indoors include lavender, parsley, rosemary, sage, angelica, chamomile, dill, fennel, and chives.

Soil
As we mentioned, drainage is critical, and the soil plays a big part in that. Once you've chosen a good pot, make sure you use something that drains well like a commercial potting soil, or one of the soiless mixes can be a good substitute. A lot of fertilizing is not necessary most times, but you can fertilize every other month or so and see good results in your indoor garden.

Pick your herbs as cuttings when your plants get about 6 inches in height and you are ready to go.

Here are three favorite recipes from our kitchen to use those fresh herbs right up!

SHRIMP AND RED PEPPERS ON ROSEMARY SKEWERS
18 sprigs fresh rosemary about 4 inches long
18 large shrimp
2 tablespoons olive oil
1 medium shallot, chopped
2 cloves fresh garlic, peeled and minced
1 sprig fresh oregano, chopped
8 large leaves fresh basil, chopped
1 spring fresh thyme leaves, chopped
Grated zest of 1 lemon
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 small red bell pepper, seeded and cut into 1-inch squares
1 1/2 teaspoons paprika

1. Strip the rosemary leaves from the sprigs, leaving one inch on top with leaves and flowers. Soak briefly in cold water.

2. Peel and devein the shrimp, leaving the tails on if you like, and pat dry. Combine the oil, shallot, garlic, herbs, lemon zest, salt, and pepper in a glass bowl. Add the shrimp and toss thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.

3. Carefully thread a red pepper square onto each rosemary skewer and follow with a shrimp. Finish with another piece of red pepper. (Use a bamboo skewer to make the holes, then slide onto the rosemary sprigs.) Sprinkle the skewers very lightly with a little paprika.

4. Preheat a gas grill or heat a grill pan over medium heat for 5 minutes. Lightly oil the cooking surface, then cook the skewers for about 3 minutes on each side, or until the shrimp are opaque but still springy to the touch.

From La Vie Claire

PESTO
2 garlic cloves
1/4 cup pine nuts
salt
1 cup fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup of olive oil

Put the garlic, pine nuts, a large pinch of salt into a food processor or blender and process briefly. Add the basil leaves and process to a paste. With the processor still on, gradually add the olive oil. Scrape into a bowl and beat in the parmesan cheese. Season with salt.

Use as a bread spread or toss with pasta!

SALSA
There are no measurements to the ingredients for this, just take what you have a run with it!
Fresh garden tomatoes either cherry ones cut in half or the larger type cut in quarters
Jalapeno peppers, tops cut off and seeded
Onion cut in quarters
Fresh lime juice or bottled if that's all you have
Garlic peeled and halved
Generous bunch of cilantro
Salt & Pepper

Put everything in a food processor and blend until desired consistancy. Less for more chunky salsa, more for a liquid salsa. Use within 24 hours.

ONE MORE TIP
If you have a few leaves of basil remaining after a cutting, put them in popcicle-type freezer containers, add some water and freeze them for a fresh taste to a winter stew! You'll be smiling come December or January!