Growing Basil, Cilantro and Dill From Seed on a Kitchen Counter

A packet of herb seeds costs less than a single bunch of cut herbs at the shop, and it can supply far more leaves than you will ever buy. Growing from seed also gives you access to varieties you rarely see on shelves, such as lemon basil or slow-bolt cilantro. Here is a practical guide for a small kitchen.

Pick the right herb for your light

Basil loves warmth and strong light, so give it your sunniest window or a grow light for six hours or more. Cilantro and dill prefer cooler conditions and may flower quickly in heat. Parsley is slow but steady. Chives are reliable and tolerant. If your kitchen is dim, start with chives or mint-family herbs and be realistic about basil.

Sowing the seeds

Use pots with drainage holes and a light seed-starting mix. Basil seeds need only a light covering of mix, roughly the width of the seed itself. Cilantro seeds are actually split fruits that contain two seeds; gently crushing them first can speed things up. Dill has a long taproot and dislikes being moved, so sow it in the pot where it will live. Keep the mix evenly damp, not soaked, until the seedlings appear, usually within one to three weeks depending on the herb and the temperature.

Thinning and care

Once seedlings have their first true leaves, thin them so each plant has room. Snip the weaker ones at soil level with scissors rather than pulling, which disturbs the roots of their neighbours. Water when the top of the mix feels dry, and feed lightly with a diluted all-purpose fertiliser once the plants are established. Overwatering is a more common problem than underwatering with herbs in pots.

Harvesting for more leaves

Pick often. With basil, pinch off the top set of leaves just above a pair of side shoots, which encourages branching rather than a single tall stem. Remove flower buds as they appear to keep leaf production going. Cilantro grows best as repeated small sowings every few weeks, because each plant eventually bolts and sets seed. Let one pot of cilantro flower on purpose and you will later collect coriander seeds for cooking.

If your windowsill gets very little light, a small clip-on LED lamp placed a hand's width above the leaves for several hours a day can make a real difference, especially for basil. Rotate pots every few days so plants grow evenly. Pinch off flower stalks quickly on leafy herbs to keep them productive for longer. Even simple steps like these help a single pot give you fresh leaves for many weeks.

Using what you grow

Fresh herbs are best added near the end of cooking. Chop dill into yogurt sauces, stir basil into pasta or salads, and scatter cilantro over beans and rice. Surplus leaves can be blended with oil and frozen in ice cube trays, or dried gently in a warm, airy spot. Wash everything before eating, since homegrown herbs can carry soil and dust.

Herbs reward a little attention and forgive many mistakes. Keep sowing a pot every few weeks, and your counter will always have something green growing.

This article is general information, not medical advice.