Even city dwellers often grow fresh herbs on balconies and window sills. And if a person has his own garden, then he certainly cannot do without beds with homemade herbs. It’s so nice to make a salad of the crunchy vitamin goodies that you just gathered under your window.
Growing greenery at home is not only necessary, but also inspiring. Life here is in full swing: some plants are already ready for use, others are gaining strength, others have just hatched, but already delight their owner.
Experienced gardeners advise to combine salads of different ripening periods in the garden so that fresh herbs are on the table from May until late autumn. But how to choose among the abundance of different varieties what is right for your garden? Let’s see the most suitable plants for this purpose.
A plant with a spicy mustard and slightly oily flavor. It goes especially well with meat, emphasizes the taste of any vegetable or green salad. It is sown 4–5 times per season. Interestingly, Julius Caesar ordered the addition of arugula to all dishes served on his table. Why not include this wonderful plant in your diet?
Crispy leaves with a neutral flavor. The salad received such an interesting name for the reason that ice had to be used to store it.
You can sow every two weeks from complete thawing of the soil and until the end of August. It takes root well next to potatoes or cabbage. You can also grow at home on a windowsill, but keep in mind that the salad loves sunlight.
Salad with bitterness and spicy taste. Adds spice to fresh salad platter. The plant is also known under the name “Italian chicory”. Different varieties of radicchio can be sown from early May to late summer.
In early spring, when the onions and garlic are just about to grow, the wild garlic is ready to eat. It is especially pleasant that the early leaves of the plant are distinguished by the best taste and the greatest benefits. It should be borne in mind that wild garlic is grown only in the shade.
The crispy leaves of the plant with a light nutty flavor are mandatory added to the popular Caesar salad. However, for a plant that has been used in cooking for more than 5 thousand years, you can easily find application in the preparation of other vitamin dishes. Romaine is sown every 3-4 weeks.
It is difficult for supporters of a healthy diet to do without celery, because, in addition to vitamins and minerals, it has antiseptic and tonic properties. And it’s definitely not difficult to find a recipe for a suitable dish with celery. Grown as seedlings or sown in the soil at the end of April.
An unpretentious and early ripening plant that can be eaten shortly after sowing (about 2-3 weeks after germination). Watercress contains phytoncides and mustard oil, has a bitter-spicy taste. Sow twice a month. Without much hassle, you can grow directly on the windowsill, which will only add comfort to your home.
This plant is also called borage for its fresh cucumber smell and taste. Such a salad perfectly replaces cucumbers in dishes, when these vegetables have not even had time to hatch.
Also, cucumber grass attracts bees, which contributes to better pollination of other crops in the vicinity. Surprisingly, next to potatoes and eggplants, the plant also serves as a reliable defense against the Colorado potato beetle.
Of course, you can grow any greens at home, as long as you are completely satisfied with its qualities. Someone will sow cabbage or leaf lettuce, someone will give preference to chard, and someone will sow parsley and spinach in the old fashioned way.
However, even an experienced gardener should sometimes try something new in order to always delight himself and his family with varied and interesting dishes with an abundance of fresh vitamins.