If you do any baking or cooking at all, you will find recipes calling for “two tablespoons of fresh, snipped chives,” or “1/4 cup of fresh dill.” And so you go to the cupboard, find the 12-year-old tin of chives that fell behind the sugar bowl the last time you had baked potatoes, and you cross your fingers and sprinkle. Amirite?
Of course I am. But it really doesn’t have to be that way. Growing herbs is about the easiest thing in the world. I’ve looked at a lot of indoor herb garden kits and ideas and even I can do it with this one . . . and Dwaine is always commenting on my “brown thumb.”
If you want to see the difference fresh herbs make in a recipe, try my Oven-Baked Salmon with Fresh Rosemary.
Here in Colorado, the growing season is just too short to really benefit from an outdoor herb garden. You just get things producing then BOOM! You get your first snowstorm and everything dies. I didn’t even bother for a number of years. But the thing that turned it around for me was this handy device:
Find Out More about the Click & Grow system by clicking the photo above. Or, read on . . .
The Click & Grow Smart Garden 9 indoor plant growing system made it super-simple for me to grow expensive herbs indoors all year round.
The Click & Grow Smart Garden is completely automated. Lighting and watering are all digitally controlled, based on the plants you choose to grow. You can shut the lights on and off via a smartphone app, if necessary.
The Click & Grow system comes with:
- Automatic watering (The Smart Garden 9 has a 4 liter water tank, which holds enough water for up to one month.)
- Perfect amount of light thanks to pro-grow lights
- Perfect amount of nutrients and oxygen at root level
- Companion app to become a plant expert
- Choose from 50+ pre-seeded plant pods from our selection or use your own seeds
- A Complimentary set of plant capsules: 3x tomato, 3x basil, 3x lettuce
- Order more capsules from over 60 offerings, or plant your own seeds in your own soil.
Fresh herbs are best, of course, but fresh-dried are the next best thing. Once I’ve got a good crop, I snip off about 3/4 of the stems, bundle them together with a small rubber band, and hang them upside-down on a string I have in the garage. In just a week or so, they are nicely dried. I just crunch them up a bit and store them in an airtight jar. You’d be surprised at how much better they taste when they are fresh!
You don’t have to settle for worn-out spices, and your family and friends will thank you for the little extra effort!