Let’s Grow: My Intro to 5 Common Herbs

Now that I’ve settled into a “new normal,” in a sense, I’ve been able to find a little bit more of a groove in my daily life. I’m back to being more productive and feeling inspired by nature’s beauty, lovely imagery, and staying healthy.

I was recently given an AeroGarden and I had no idea I would enjoy it as much as I do. I know I could’ve been growing herbs in my apartment, but I was always concerned about the proper lighting. For the past 3 months, I’ve been growing Thai basil, sweet basil, mint, dill, and curly parsley (which finally just sprouted) in this hydroponic system and it’s been fun figuring out how and when I should use all of these herbs.

One of my life goals is to have my own home with a floral and vegetation garden in which I can grow some of my own produce year round. Did you know that at one point, there was a ban on growing your own vegetables in a front yard garden in Florida? Take a minute to think about why that might be … There’s power in growing your own food!

The Five Herbs I’m Growing:

5 common herbs

Thai basil: Sweet basil’s cousin. Though a bit stronger than sweet basil, it can be added to salads and eaten raw. It’s slightly spicy but with a hint of an anise- licorice taste.
Can be used in: pho, pad thai noodles, stir-fry, lemonade

Sweet basil: This is one many of us are familiar with. It’s got a distinct aroma, and certainly adds a distinct flavor to your Italian or Mediterranean food. It’s the basis of pesto sauce! In general, basil has antioxidant and anti-inflammatory properties that beneficial to our health. And it does provide some vitamin K.
Can be used in: salads, pizza, tomato sauce, pasta

Mint: Apparently, basil is a part of the mint family. But this mint I’m referencing is sweet mint. This is the mint you can use to help ease stomach issues, and it has antiviral and antibacterial properties that are helpful for fighting colds and a mild flue. It’s not just a garnish, folks!
Can be used in: teas, mojitos, greek yogurt, water, salad

Dill: A part of the parsley and celery family. Apparently, it’s a good food for swallowtail butterflies, if you’re growing in an indoor garden. Dill seeds can be used as spices – but fresh dill should be added at the last moment as it will lose its flavor the longer it’s cooked. Provides small amounts of vitamin A and C and may have anti-bacterial properties.
Can be used in: salmon seasoning, soup, sour cream dip, crunchy vegetables

Curly Parsley: Apparently, it’s a bit milder than the flat leaf parsley, but its stems can be quite powerful. It makes a nice garnish but actually has iron and vitamins A,C, and E. Not too shabby!
Can be used in: tabbouleh, gremolata, deviled eggs, herb omlette

And did you know that there are some items that you can buy in the store and regrow in water? Check out THIS POST to get started. Personally, I look forward to growing green onions (scallions)!

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