The use of aromatic plants is not something new, since many Spanish houses have gardens or terraces, or even a crop for culinary and healing purposes.
There are many fresh herbs that, fortunately, can be planted inside the house, during the winter. Although, they will not grow vigorously as they would in summer, they will maintain a constant production until early spring.
The aromatic plants that will support growing inside your house during the winter will be marjoram, thyme, rosemary, parsley and chives, among others. Pay attention to the following tips for your cultivation.
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Tips for growing aromatic plants
- Savory: it is an annual plant. Sow the seeds of the Savory at 13 mm from the surface of the earth in spring , and clarify the seedlings as soon as they begin to appear. When the flowers sprout, cut the plants to 5 cm to keep them growing. Savory will reach between 30 and 45 cm high.
- Basil: sow the seeds in April and rinse them when they have four leaves; then, transplant them to three or four in pots 18cm in diameter. When two pairs of well-formed leaves appear, pinch them to develop as a bush. Cut the leaves and do not allow flowering in order to increase the foliage. Water the basil regularly and take all the leaves you need. Regular pruning of the upper part will keep your plant in excellent condition until summer. A second planting in autumn will provide you with a second harvest in winter. Basil will reach between 30 and 45 cm high.
- Coriander: plants coriander seeds in winter-spring . Rinse the young plants until they are 15 cm and not the tweezers, because it is not necessary. Cut them moderately and water them very well. In summer you can produce a second crop. It can reach between 30 and 38 cm high.
- Dill: sows the seeds of dill in spring in a permanent place, since it does not tolerate transplants. Cut it whenever you want and plant again in July to get more plants for the winter. Harvest the corimbos with seeds and place them on a sheet of paper to dry naturally. When the seeds are dry, shake them and store them in an airtight container. Sometimes it reaches a height of 90 cm.
- Estragon:buy the French tarragon variety because it is the one that tastes the best. Plant it in spring or buy young plants. When your specimens are well established you can spread them through the division. Cut them during the year at the top. It reaches 80 cm high.
- Fennel:sow in spring and rinse the plants until the branches are strong. Take everything you need and cut the flowers, as long as you don’t want to get the seeds. You can proceed in the same way as with dill. In winter, prune the plant to the base and keep it in a cool and dry place until spring. It can reach up to 1.20 meters high, so you will have to place a tutor to support it.
- Mint: there are several varieties of mint. Buy a handful and plant it on wet ground in early spring. Control the roots by allocating a container in which they can develop correctly and cut everything you need. In winter it will dry, but it will sprout again in spring. It usually reaches 30 cm high.
- Parsley:sow parsley seeds in spring, if possible in a permanent position, since it does not tolerate transplants well. Pour boiling water into the soil after sowing to help germination. Seedlings will emerge after about four to six weeks. Sow once more in summer to have supply during the winter. The parsley can reach up to 30 cm high .
- Rosemary: sow rosemary through cuttings or seeds; these should be placed 13 mm from the surface of the compost in spring. Cut the main stem so that the lateral branches develop properly and keep the plant away from cold air currents. It can reach up to 120 cm high.
- Sage: sow the sage through cuttings or seeds in spring, germination may take about three weeks. Cut everything you need until autumn, at which time the leaves will lose strength and flavor. The sage usually grows up to 35 cm tall.
- Thyme: sow the thyme in spring and rinse the seedlings when they are sufficiently developed to treat them. These can last up to five years and grow up to 30 cm.
