Discover the magic of 10 essential herbs for your Indian kitchen! From growing tips to cooking tricks, elevate your dishes!
Namaste, readers! Are you looking to add some zing and freshness to your everyday
Indian cooking? Look no further than your own kitchen garden! Growing your own herbs is not only easy but also a cost-effective way to enhance the flavor and aroma of your favorite dishes.
Forget those wilting, expensive bunches from the market. With a little bit of effort, you can have a vibrant, fragrant herb garden right at your doorstep. So, let's explore 10 essential herbs that every Indian kitchen should have, along with simple tips on growing and using them in your cooking.
Get ready to transform your culinary experience!
Coriander (Dhaniya): The undisputed king of Indian herbs, coriander is a must-have. Both the leaves and seeds are widely used. The fresh, vibrant green leaves add a cooling, citrusy note to curries, chutneys, and salads. The seeds, when roasted and ground, provide a warm, earthy flavor, forming the base of many spice blends.
Growing tip: Coriander is easy to grow from seed. Soak the seeds overnight and sow them in well-drained soil in a sunny spot. Keep the soil moist, and you'll have a fresh supply of coriander in no time.
Cooking tip: Add fresh coriander leaves towards the end of cooking to retain their flavor and color. For a more intense flavor, dry-roast coriander seeds before grinding them.
Mint (Pudina): Refreshing and invigorating, mint adds a burst of coolness to summer drinks, chutneys, and raitas. Its distinct aroma and flavor make it a versatile herb for both sweet and savory dishes. Several varieties exist of mint, so you can pick the one you like the most.
Growing tip: Mint is a vigorous grower and can quickly spread. To contain it, grow mint in pots. Mint prefers moist soil and partial shade.
Cooking tip: Use mint in chutneys, summer coolers like jal jeera, or as a garnish for biryanis and curries. Avoid overcooking mint, as it can turn bitter.
Curry Leaves (Kadi Patta): A staple in South Indian cuisine, curry leaves have a unique, pungent aroma that is released when tempered in oil. They add a distinctive flavor to dals, sambhar, and vegetable dishes.
Growing tip: Curry leaves can be grown from seeds or cuttings. They prefer warm, sunny locations and well-drained soil. In cooler climates, grow them in pots that can be brought indoors during winter.
Cooking tip: Temper curry leaves in hot oil at the beginning of cooking to infuse the oil with their flavor. Alternatively, add them whole to dals and sambhar for a subtle flavor.
Fenugreek Leaves (Methi): Methi leaves have a slightly bitter, yet addictive flavor. They're commonly used in vegetable dishes, dals, and breads like methi paratha. Dried methi leaves (kasuri methi) are also a popular ingredient in many Indian recipes. This can also be consumed daily in limited quantity after consulting doctor.
Growing tip: Methi is easy to grow from seed. Sow the seeds in well-drained soil in a sunny location. Keep the soil moist and harvest the leaves when they are young and tender.
Cooking tip: Saute methi leaves with onions, garlic, and spices for a delicious vegetable side dish.
Crush kasuri methi between your palms before adding it to dishes to release its aroma.
Cilantro (Dhania): This is considered to be similar to coriander leaves, but has a very distinct flavor and is liked by maximum people. It is mainly used for garnishing and is added in the curries.
Growing tip: Cilantro is easy to grow from seed. Soak the seeds overnight and sow them in well-drained soil in a sunny spot. Keep the soil moist, and you'll have a fresh supply of Cilantro in no time.
Cooking tip: Add fresh Cilantro leaves towards the end of cooking to retain their flavor and color.
For a more intense flavor, dry-roast Cilantro seeds before grinding them.
Indian Bay Leaf (Tej Patta): Not to be confused with the Mediterranean bay leaf, Indian bay leaf has a distinct cinnamon-like aroma and flavor. They are used to add depth and complexity to biryanis, curries, and soups.
Growing tip: Indian bay leaf trees can be grown from seeds or cuttings. They prefer warm, humid climates and well-drained soil.
Cooking tip: Add Indian bay leaves whole to dishes during cooking and remove them before serving. Their flavor intensifies with longer cooking times.
Be aware that you have removed them before serving.
Rosemary: Rosemary is a fragrant herb belonging to the mint family, known for its needle-like leaves and woody aroma. Adds different type of flavor if added in small quantity, especially in Indian food
Growing tip: Rosemary grows well in pots and likes full sun. The soil needs to be well drained.
Cooking tip: Rosemary goes well with potatoes or vegetables. A small amount will add a blast of great flavor.
Thyme: Thyme is very aromatic herb that can transform any basic dish into a gourmet experience.
Growing tip: Thyme require full sun. Does well in pots or in ground. Thyme like dry, well drained soil.
Cooking tip: Compliments veggies and lentils especially. Thyme is quite aromatic and can be very good if used in right quantity,
Parsley: An outstanding herb for cooking and garnishing! Commonly added to a lot of non-Indian dishes. Has a distinct flavour.
Growing tip: Parsley requires regular watering and sunlight.
Cooking tip: Goes well when added to lentils, and different veggies.
Chives: This one looks like small green onions. It is easy to grow and can add a mild onion-garlic flavor to your dish.
Growing tip: Chives requires regular watering and sunlight. Easily grows in almost all climate in India.
Cooking tip: Chives are very good addition to potato dishes.
Growing these herbs is very easy thing to do, and you may also get good at it with time.
