Fresh herbs from your own balcony taste nothing like the wilted bunch from the sabzi market. Here are 5 herbs every Indian kitchen should grow — and how to start today.
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Coriander (Dhaniya)
The most used herb in Indian cooking and the easiest to grow. Sow seeds directly in a wide shallow pot. Keep soil moist. Harvest outer leaves in 3 weeks. Sow a new batch every 3 weeks for a continuous supply.
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Methi (Fenugreek)
Fast-growing and nutritious. Sprinkle seeds densely in a tray, water daily, and harvest in 2 weeks as microgreens. Or let it grow to full leaves in 4–5 weeks.
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Curry Leaf (Kadi Patta)
Slow to start but worth it. Buy a small plant from a nursery or grow from stem cuttings. Needs full sun and well-draining soil. Once established, it grows for years with minimal care.
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Tulsi (Holy Basil)
Pest-repellent, medicinal, and grows aggressively in Indian heat. Plant in direct sunlight. Pinch flowers regularly to keep leaves growing. Works in any pot size.
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Pudina (Mint)
Grows in water or soil. Plant a stem cutting in a glass of water — roots appear in 5 days. Transfer to soil for faster growth. Spreads fast, so keep in its own pot.
All 5 herbs grow well in pots under 12 inches deep. Start with coriander and methi if you're a beginner — both give results within weeks.
