Having fresh herbs and aromatic plants to use instantly in the kitchen is not difficult. A terrace or a window is enough to use as your little herb garden.

With the longer days and the arrival of good weather, it is the ideal time to start discovering how we want to enjoy the next few months.

For this we can challenge ourselves to prepare a small garden in our house: any space in the sun can be enough to have an aromatic plant or a small pot of vegetables in our home.

These are some of the plants that we can easily grow on a window or balcony, and how we can take advantage of them in the kitchen or to make our own natural remedies.

Arugula

Arugula leaves add a bitter note to salads. They are very vitamin: 100 g provide 14% of the vitamin A required per day, 25% of the vitamin C and up to 50% of the folic acid.

They are taken in a vinaigrette with raisins and walnuts and combine well with soy sprouts, stuffed tomatoes, and red cabbage, in rice and pasta dishes.

It loves bright environments, it requires little water and the leaves should not be sprayed, only the substrate, which has to be porous.

It is harvested before it blooms. The leaves can be frozen, stored in plastic bags.

Oregano

The oregano is a plant Mediterranean, accustomed to the sun and drought, which in turn cannot stand frost.

It is grown with the seeds or with cuttings. You need soils rich in organic matter and that are porous to facilitate drainage, but it should not be watered too much: every 10 days in winter and every three in summer.

It has an intense aroma, somewhat spicy, very suitable for dressing salads, stews, pasta dishes and of course, pizzas.

It is rich in essence and flavonoids. It facilitates digestion and helps fight gas, bad breath and flatulence.

Basil

The basil is easy to grow, but is due to last March, it cannot stand frost. He likes partial shade, with moments of sun, and has to be watered abundantly.

As the leaves are interested, the upper shoots are cut to prevent it from blooming.

It is usually used fresh, in salad, to season tomatoes and aborigines or as an ingredient in pesto sauce or pistol soup. Its intense dry aroma becomes harsher.

Sage

Provencal herbs are not complete without the sage , intense condiment used to flavor pasta dishes and stews. Minced is incorporated into salads and vegetable soups.

Few fragrances are more intense than sage, and having it in the home is a privilege.

You need light, permeable soils and be very exposed to the sun. It is grown by seeds in spring or by cuttings in autumn, and a space of about 40 cm must be left between one seedling and another.

It is used as a digestive, antispasmodic, muscle relaxant and dental plant.

Mint

The Mint cannot miss out on the balcony, because it will give much play in the kitchen. But being an invasive plant it can spread to the other pots.

It is grateful for the shade and it likes moist but not watery soils and it has to be watered almost daily in summer.

It is used both fresh and dry, as it does not lose its intense aroma. It accompanies numerous recipes, gives flavor to fruit salads and other desserts, and is taken as a digestive infusion and with green tea.

It awakens the appetite, it is digestive and it fights stomach pain, gas and migraines. 

Parsley

The parsley is a condiment that never fails in the kitchen. Contains high doses of vitamin C, A, iron, calcium, and potassium. It acts as a good diuretic, facilitates digestion and prevents gas and a bad taste in the mouth.

The plant requires deep and humid soils, in partial shade. It is grown by seed in spring or in August if you want to have a fresh plant in winter. These can germinate for up to two or three more years.

With rice, fried or battered, the uses of parsley are countless. The original tubule salad is made with couscous and finely chopped parsley on top.

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