{"id":73506,"date":"2022-04-14T20:02:39","date_gmt":"2022-04-14T20:02:39","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=73506"},"modified":"2022-04-14T20:02:53","modified_gmt":"2022-04-14T20:02:53","slug":"10-herbs-you-can-grow-indoors-all-year-round","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/10-herbs-you-can-grow-indoors-all-year-round\/","title":{"rendered":"10 herbs you can grow indoors all year round"},"content":{"rendered":"\n

\u200bAnyone who has listened to the podcast – Sweet Vegan Spills the Tea – or has read my posts about incorporating plant-based foods into their diets, or participated in any of our IG Live meal pre-sessions or workshops, knows that my #1<\/a> tip for inspiration in the kitchen is to use plenty of herbs and spices!
\u200b
\u200bWhile dried herbs are great and always on hand in my kitchen, given the choice, I almost always reach for the fresh ones.
\u200b
Our yard is overflowing with fresh herbs during the summer months, and it’s the best because I can add gorgeous fresh flavours to a meal, a salad, or even a cocktail in a (literal) pinch!
\u200b
But \u200bliving in Eastern Canada, where growing herbs outdoors is largely out of the question for what feels like most of the year, it can be tricky to access them sometimes. Even if you can find them at your local grocery store, they are often overpriced and not always that fresh.
\u200b
The great news is that you can still grow many of your own herbs all year long, which not only gives you access to with zero planning but, since many herbs are aromatic, also makes your house smell amazing even when you’re not cooking.
\u200b
While it is true that most herbs are easier to grow outdoors than indoors, with proper lighting (a sunny window or a few grow lights) and a little attention, there are still plenty that you can grow in the house.
\u200b
\u200bI have a few growing under a small light in the kitchen, that I use almost every day, and a full table of herbs (and a few seedlings) under bigger lights downstairs in the basement, that will be transferred outdoors after the last frost in May.<\/p>\n\n\n\n

Here are 10 herbs you can grow indoors all year long:
\u200b
\u200bBasil
\u200bCatnip
\u200bChives
\u200bLemon balm
\u200bOregano
\u200bParsley
\u200bRosemary
\u200bSage
Mint
\u200bThyme<\/p>\n\n\n\n

\u200b
<\/p>\n","protected":false},"excerpt":{"rendered":"

\u200bAnyone who has listened to the podcast – Sweet Vegan Spills the Tea – or has read my posts about incorporating plant-based foods into their diets, or participated in any of our IG Live meal pre-sessions or workshops, knows that my #1 tip for inspiration in the kitchen is to use plenty of herbs and spices!\u200b\u200bWhile dried herbs are great and always on hand in my kitchen, given the choice, I almost always reach for the fresh ones.\u200bOur yard is overflowing with fresh herbs during the summer months, and it’s the best because I can add gorgeous fresh flavours to a meal, a salad, or even a cocktail in a (literal) pinch!\u200bBut \u200bliving in Eastern Canada, where growing herbs outdoors is largely out of the question for what feels like most of the year, it can be tricky to access them sometimes. Even if you can find them at your local grocery store, they are often overpriced and not always that fresh.\u200bThe great news is that you can still grow many of your own herbs all year long, which not only gives you access to with zero planning but, since many herbs are aromatic, also makes your house smell amazing even when you’re not cooking.\u200bWhile it is true that most herbs are easier to grow outdoors than indoors, with proper lighting (a sunny window or a few grow lights) and a little attention, there are still plenty that you can grow in the house.\u200b\u200bI have a few growing under a small light in the kitchen, that I use almost every day, and a full table of herbs (and a few seedlings) under bigger lights downstairs in the basement, that will be transferred outdoors after the last frost in May. Here are 10 herbs you can grow indoors all year long:\u200b\u200bBasil\u200bCatnip\u200bChives\u200bLemon balm\u200bOregano\u200bParsley\u200bRosemary\u200bSageMint\u200bThyme \u200b<\/p>\n","protected":false},"author":1,"featured_media":73508,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[374],"tags":[1430,1438,1432,1433,1434,1437,1436,1427,1431,1429,1435,1428],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/73506"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=73506"}],"version-history":[{"count":1,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/73506\/revisions"}],"predecessor-version":[{"id":73509,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/73506\/revisions\/73509"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/73508"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=73506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=73506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=73506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}