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Fresh herbs add an extra depth of flavor and a boost of nutrition to your meals, snacks, and smoothies! Buying a variety of herbs can add up quickly, but learning how to build your own herb garden is simple and convenient. It also adds some extra green to your home. With these basic tips, you’ll have ready-to-eat herbs in just a few short weeks!
Here’s a list of some of the more common and easier to grow herbs. Pick one or two to get your indoor garden started. Be sure to grow each herb in a separate pot to ensure the best chances for success.
After a few weeks, you should begin to see your herbs sprout and grow. These herbs are ready to use in your favorite dishes! Be sure to check on each plant’s unique pruning needs. For example, basil doesn’t need pruning until it reaches about 6 inches tall.
If you find that you have more herbs than you need, you can always freeze or dry herbs to extend their use.
Sherene is an award-winning dietitian and chef focused on sustainable food and plant-based nutrition. She served as the Nutrition Director for L.A. Kitchen, a non-profit focused on serving seniors, empowering former foster youth, formerly incarcerated, and formerly homeless individuals. As a USC Trojan, she co-created USC Keck Medical School’s first nutrition selective for med students, the Culinary Medicine Selective. In 2017, she received the Excellence in Hunger and Environmental Nutrition Leadership Award from the Academy of Nutrition and Dietetics, in 2018, she was recognized by USC Keck Medical School for Outstanding Teaching Contributions and in 2019, she was featured as one of Today’s Dietitian Magazine’s 10 RDs who are making a difference.
Sherene serves as the Chair for the Academy of Nutrition and Dietetics, Vegetarian Practice Group, the Nutrition Advisor for the Plant Based Foods Association and on the Advisory Council for the Physicians Committee for Responsible Medicine on Universal Meals. She has an M.S. in Nutrition from California State University, Los Angeles, B.S. in Public Policy and Business Law from USC, Chef’s Training from the Natural Gourmet Institute and Plant-Based Nutrition Certificate from Cornell.