Anyone grow indoor herbs in the winter?

[Deleted]

I'm thinking of a few herbs for indoors this year. I only have 2 South windows so have to narrow it down to about 3 herbs. What are the 3 most usefull herbs that are feasable for indoor growing?


Thanks!
Kaza[/size]

[Kathy]

I have a 3' tall rosemary plant that I'm thinking of trying to overwinter. I'd hate to see so much growth just die when the weather gets cold.

I think I'd need grow lights though; if I read it right rosemary needs a lot of sunlight.

I also have 4 huge basils: cinnamon, african, sweet and one more that is unnamed. I don't know if those would overwinter.

[thrillbilly]

I havnt grown herb since I was in college......................

[Kathy]

I found this article from the Colorado extension office-a climate similar to Michigan.

1056
Indoor herb garden
Do you want herbs year-round? Plant an indoor, winter, herb garden.

Select a container that will hold several plants and provides good drainage. Clay, wood or ceramic pots work well. Or, use multiple containers, each with a different kind or herb. If you have herbs in your garden, fall is a great time to divide them.

Perennial herbs such as parsley, sage, mint and chives can be divided in the fall. When dividing these plants, place some back into the garden and pot one or two for your indoor herb garden.

Tender perennials such as bay, rosemary, pineapple sage and others will be killed by a hard frost. These are best grown in pots year round. Bring plants indoors prior to frost and set them where they will get maximum sunlight to encourage growth. You can enjoy fresh herbs throughout the winter.
www.ext.colostate.edu/ptlk/1056.html

[thrillbilly]

Ive always been a fan of sage. I really liked it and then I actually got my hands on fresh sage not bottled or already packaged and I fell in love.

Where might I find info on growing it and also sassafrass(aka file')

[Kathy]

Ahhh, a gumbo fan I see! This is one Yankee who figured out how tasty file' gumbo was within weeks of moving below the Mason/Dixon line. ;D

I have always had good luck growing all varieties of Sage including White Sage used for ritual use. Since I am a 'lazy' gardener; I like plants that don't require a lot of fussing with to survive. Here's a site that goes into the finer points of sage propagation/growing.

www.selfsufficientish.com/sage.htm

thrillbilly said:

Ive always been a fan of sage. I really liked it and then I actually got my hands on fresh sage not bottled or already packaged and I fell in love.

Where might I find info on growing it and also sassafrass(aka file')

[thrillbilly]

Thanks!!

We have a the scarlet sage grass that grows around here in pastures and when it gets about knee high I go and cut me a chunk as thick as say a soda bottle and tie it tight and trim the ends. I then use it before I go hunting by letting it smolder while I pass it over me I think it helps mask the human scent.

[Kathy]

I found some info about sassafrass AKA file' ;D


There's a lot more info on the site including a pic of the leaves but here's a teaser for you.
--------------------------------------------------------------------------------

Flowering sassafras tree


The sassafras tree is the only North American spice, although its kitchen usage is restricted to a small area. Filè powder (ground sassafras leaves) is an important ingredient in the two cuisines of the US-American federal state Louisiana: Creole and Cajun cookery.

In the Creole cuisine of New Orleans, Louisiana, we find a unique blend of Spanish, French, African and Indian (Native American) heritage. European, mostly French, dishes were modified, enriched with local resources and made more spicy. For example, the Spanish rice dish paella (see saffron) might be the forerunner of the famous jambalaya. Hot pepper sauces (properly, hot chile sauces) in the style of Tabasco sauce have their origin in Louisiana.

What is called gumbo is a tasty soup made from sea food, craw fish or even chicken, which owes its thickness to plenty of okras, an African vegetable. The soup is seasoned with thyme, celery and paprika; immediately before serving, some sassafras powder is stirred in. Gumbo is always eaten with plain rice.

A second cooking tradition of Louisiana is that of the Cajuns, French-speaking immigrants from Canada. Strong flavours of smoked meat (e.g., the well-known pork sausage, andouille), of black pepper, paprika and onions, are typical for the rural, country-type cooking of the Cajuns. Many dishes are stews with long cooking time, yielding a perfect blend of flavours.

Despite several differences, the Creole and the Cajun cooking styles have many features in common: Both of them prefer spicy, pungent flavours; both use roux (flour browned in hot butter) excessively; and both make heavy use of venison and sea food. Among the most important spices are, besides sassafras, celery, thyme (see there about the “blackening” procedure) and paprika varieties of varying hotness.

Sassaras autumn-coloured leaves

In most countries outside the United States, sassafras is looked upon with suspicion because of its high content of safrole, an hepatotoxic and probably carcinogenic agent. In Europe, sassafras leaves are not available; lemon balm provides a good substitute, but since the latter is more aromatic, dosage must be reduced.

The essential oil of sassafras (obtained from the root) is, after removal of safrole, used for flavouring a concoction called root beer in the USA, which is a truly US-American beverage dating from the 19.th century. The original recipe was a lightly fermented mixture of water, sugar (or molasses) and plant extracts, but today's root beer is completely free of alcohol, being made from sugar, aromatic plants and carbonated water alone. Thus, root beer is not a beer at all, but an ordinary soft drink (see gale on the topic of brewing).

www.uni-graz.at/~katzer/engl/Sass_alb.html

[nan]

I love basil in the winter! I grow several pots in the summer on the porch to keep the flies out of the house...which it works a little....some years more than others....and then I take one in the house in the fall. I didn't do that this year because I ran out of window room! Chives do great in the house too! Parsley is another one that is great indoors! They need a sunny window and don't over water...except with basil..you really can't overwater basil....unless you drown the thing! I dry a lot of my herbs for winter use....sage, parsley, oregano, chives, basil, mint, rosemary, and when I have it...lemon balm. A REEEEALLY pretty plant is pineapple mint! It smells good and has a variegated leaf! PRETTY and tastes great in tea!