We use them every day when cooking - so it's particularly great if you can plant the delicious herbs yourself and harvest them fresh right before using them. The advantage: fresh herbs taste a lot more aromatic than dried ones.
Parsley is an integral part in our cooking and is often used to refine and season meat, fish, sauces, soups and vegetables. Cultivation is also very easy: in addition to growing it outdoors, the aromatic herb can also be grown indoors in seed trays. As soon as the plants are strong enough, leaves can be harvested continuously.
It is perfect that in Greek, basil is called the 'Royal Herb'. The great thing about basil is the fresh and at the same time spicy aroma of the large, curved leaves. Basil is not frost-resistant and is usually cultivated as an annual plant.The herb thrives best outdoors in warm temperatures, but also on the kitchen windowsill. The soil should be loose and permeable and always kept slightly moist, but not wet. If there is too much moisture in the pot, the young stems are easily attacked by fungi.
Along with parsley, the perennial chive is one of the most popular kitchen herbs and tastes best freshly cut from your own balcony or garden. The herb is very easy to care for and is best harvested when the stems are between 15 and 25 cm long.
|Parsley||0,5 - 1 cm||2 – 4 weeks||approx. 50 – 70 days after sowing|
|Basil||0,5 - 1 cm||6 – 10 days||can be harvested twice – shortly before blooming|
|Chive||0,2 cm||3 – 5 days||continuously, cut only 2/3 of the plant|