herb garden indoor tips
We developed the Chia Growing Sponge to make germinating and growing plants from seeds quicker and easier than other methods available. This sponge is made up of peat moss, bark, and sponge material. It is super-absorbent and will maintain the proper air-to-water ratios necessary for plant growth. The tips below should help you produce a successful Chia Herb Garden. Still need information? See also the "Frequently Asked Questions" section.
1. During the initial stages while the seeds are sprouting it is very important to make sure the sponges are kept very moist. A good guide is to see about ¼" of water accumulation in the saucer liners.
2. Cover the pots loosely with an open sandwich bag. This will increase humidity around the plant. You should notice some condensation inside the bag. This will make the environment humid and warm, ideal conditions for seeds to sprout.
3. When herb seeds are sprouting, it makes no difference whether they are exposed to darkness or light. The soil temperature is more important. You may sprout seeds by placing the pots on top of a water heater or refrigerator when the temperature is above 70º F.
4. If you notice a white, fuzzy growth that begins to cover seeds, don't be alarmed. It is a natural byproduct of the tree bark that is part of the sponge. It should not hinder your plant's growth. If it is too unsightly, simply wipe it away. The fuzz is caused by the high humidity and little air movement, and is most noticeable on seeds that take the longest to germinate, such as cilantro.
5. Once plants sprout, move them to a windowsill and water them like other houseplants. Do not allow the herbs to remain in water for too long a period. The herbs should dry slightly between waterings. Since the 3-inch pots are susceptible to drying out, you should check the herbs often. They can be transplanted to larger pots or outdoors in approximately 8 to 12 weeks.
6. Herbs require lots of light to produce good growth. Windows with southern or western exposure receive enough sunlight for herbs to grow well (as long as the sun is not blocked by neighboring houses or buildings). However, you should be careful of direct sun because the temperature a short distance behind the glass can become too hot for herbs. In the winter, herbs too close to windows can freeze. In these cases, push the herbs back four or five inches. If your plants grow thin and spindly, it is because the light is not strong enough. You can supplement with artificial light, if you wish.
Using Your Herbs:
BASIL
Botanical name: Ocimum basilicum
Annual Basil is best used when fresh, not dried. It is a wonderful addition
to Italian and Mediterranean dishes, and complements tomatoes, eggplant,
sweet peppers, beans, corn, rice, pasta, and garlic. Pesto is a basil-based
sauce for pasta that has gained increasing popularity in recent years.
Try topping basil leaves with sliced tomatoes and fresh mozzarella. Drizzle
with olive oil and enjoy. Basil can be utilized as an aphid repellent
in the garden. Pour 2½ cups boiling water over 1 ounce of dried
basil. Cover and steep for 10 minutes, then strain. The resulting liquid
may be used as a nontoxic spray on aphid-infested plants, and may be stored
in the refrigerator for 3 days. Harvesting: Pick leaves when young and
tender. They may be frozen or dried, but are best used fresh.
CHIVES
Botanical name: Allium schoenoprasum
Perennial - The Chinese name for chives translates as "jewel
among vegetables." Its subtle onion flavor is perfect for soups,
salads, chicken, potatoes, vegetables, and herbed butters. Harvesting:
Cut shoots, leaving 2 inches for regrowth. Preserve in a sealed plastic
bag in refrigerator for up to 7 days. Do not dry.
CILANTRO
Botanical name: Coriandrum sativum
Annual Cilantro, like many other herbs, is best used when fresh. It adds
a spicy, aromatic presence in soups, pork, chicken, fish, and especially
Mexican dishes. Cilantro has one main flowering stem. Leaves from this
stem are oval with toothed edges. Leaves from side branches can become
lacy and fern-like. As flowering stalks develop, cut them off to extend
the life of your plant. Harvesting: Snip leaves and branches as needed.
To try: Make cilantro into dried or fresh arrangements (wreaths or garlands).
Their zesty fragrance is particularly inviting in the kitchen.
DILL
Botanical name: Anethum graveolens
Annual Dill is a favorite of many gardeners due to its flavorful and
attractive feathery foliage. When transplanted outside, dill can grow
up to 4 feet. Dill leaves are delicate and add a distinct flavor to salads,
seafoods, soups, potatoes, pickles, and butters. The ancient Greeks believed
that dill cured hiccups. Harvesting: Snip dill leaves frequently to control
growth. If you don't do so, the plant will quickly outgrow the pot. Crushed
dill seeds, diluted with water, can be used as a nail-strengthening bath.
PARSLEY
Botanical name: Petroselinum crispum
Annual Parsley is an ideal container plant since it grows slowly.
It is hardy, and has ruffled leaves that are flavorful at all growth stages.
When transplanted outside, parsley is often used for both ornamental and
culinary purposes. The leaves are often used as a breath freshener. Harvesting:
Pick leaves during the plant's first year. Make sure your plant has enough
leaves left to promote regrowth. To try: A parsley facial steam. Mix 3
tablespoons dried parsley with 6 cups boiling water. Parsley is also said
to reduce the appearance of freckles.
SWEET MARJORAM
Botanical name: Origanum majorana
Perennial - Marjoram is a slow-growing but versatile herb. In the garden,
it entices bees and butterflies for maximum nectar production and pollination.
Marjoram is wonderful with soups, pasta, fish, poultry, and salad dressings.
It can be infused as a tea for colds, headaches, and stomachaches. Simply
add 3 teaspoons of fresh marjoram to a cup of boiling water. Let steep,
then drink slowly. Harvesting: Pick young leaves, but be sure to let all
plants develop side shoots first. The branches are very delicate until
the plant matures. To try: Sprinkle fresh or dried marjoram on top of
pizza. To make potpourri: Dry leaves whole and then crush to release scent.
