1.any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume.
A.K.A. one of the most expensive things you’ll buy in the grocery store, and one of the most important ingredients to your dishes.
So, what’s the way around this?
Grow your own!
“But… I live in a place that snows half the year…”
No problem! You can grow them inside! Yep. You totally can, and if you decide to go all out, you can even make a greenhouse out of a used trampoline.
The other option you have is to shop at an all natural store and buy dried herbs in bulk. At a regular grocery store near me, the 1.37 oz Turmeric goes for $5.95! At Natural Grocers, I can get a 6 oz bag of organic Turmeric for $3.00! That’s almost 4.5 times the amount of Turmeric for about half the price!!!
Okay, now back to growing.
Dill is one of our favorite seasonings and it can be expensive. So, I often buy the Dill that still has it’s roots intact. I’ll also buy short, squat mason jars. Usually, these come in a pack of four and are relatively inexpensive.
Once you have the herbs at home (I used Dill and Mint), cut the stems, at an angle, leaving about one inch of stem remaining.
Then, I find some rocks around the house and layer the bottom of the mason jars with them. This allows some wiggle room in watering and reduces the chance of overwatering since there’s no outlet for the excess water to run out.
Once you’ve layered the rocks, I usually find some nice dirt outside and fill the jars up to point where the jar is still straight and hasn’t started curving up to the top.
Make a cylindrical hole right in the middle of the dirt and place your herb roots in the opening. Cover up the roots with the dirt in the jar as best you can and add more dirt to top it off. You’ll want to make sure you leave most of the sprouts poking through at the top.
There’s no “right” way to do this, just find the way that works best for you.
Once you’ve planted your herbs, give them a little water, set them on a sunny window seal, and watch them grow!
When they’ve grown sufficiently, cut the herbs, at an angle, about one inch above the soil. Either use your herbs fresh or hang them upside down and let them dry out.