The different types of herbs can be kept on the windowsill, in hanging baskets, or in a DIY indoor greenhouse all year round; options are plentiful. Naturally, the right place for such a mini herb garden is right in the kitchen, where you want aromatic plants livening up the smell. However, this only works if the site conditions are right: As a rule, herbs (with a few exceptions) need a lot of sun to develop an intense aroma in the first place. The kitchen (or where you want to place your herb pots) should, therefore, be facing south if possible. During the winter months, it can sometimes get too dark for the plants for too long. In this case, the installation of plant lamps is recommended. If, on the other hand, you cultivate mainly annual species anyway, the problem of hibernation has been solved before you started on it!
Popular potted herbs for the indoors and outdoors
The following table gives you an overview of some popular potted herbs that also prove their worth at home as indoor plants. Some of them can become quite large and cumbersome, but they are also great for the conservatory. All listed species must spend the winter bright and cool – not necessarily in the heated living room.
Features & Benefits
shrubby growth; for tea and desserts
horstiger growth; for tea and Asian dishes
evergreen scented plant with silvery leaves and yellow blossoms
evergreen spice plant
Popular scented plant with violet flowers
fragrant leaves; for desserts and drinks
an aromatic kitchen spice
leaves a fruity smell; for teas and desserts
Care for potted herbs in the winter
Many perennial species cannot be cultivated throughout the year and require a winter break. This gives the plant a recovery phase so that it can sprout again in spring. Simply place the plants to be wintered in a bright and cool room, water them a little and adjust the fertilizing. One-year-old or two-year-old herbs, on the other hand, can be maintained continuously as long as they live.
Tip: Make sure you always have fresh offspring in good time at a steady pace by sowing new herbs again and again and raising the seedlings. This is particularly important for the cultivation of one-year-old to two-year-old varieties.