By: Mandy Kellogg Rye, Waiting on Martha
Photography by: Kathryn McCrary
Whether you consider yourself an expert or novice gardener, mastering a small indoor herb garden is easier than you think. Inspired by Caldrea's Basil Blue Sage fragrance, an effortless Provencal chic bouquet of basil, sage, rosemary, spearmint, and thyme, an edible herb garden is the perfect way to bring a little bit of spring into your home.
To get started, gather planters of different shapes and sizes, as well as organic potting soil and your preferred seeds. Herbs like basil, sage, thyme, rosemary, and mint require very little maintenance and smell heavenly. When selecting your preferred seeds think of how you’ll use them. Sprigs of thyme add color and a crisp, fresh bite to everything from roasted vegetables to your next five o’clock cocktail. Fresh cut basil is the perfect way to garnish a salad, and a necessity for any margherita pizza. If you find yourself regularly cooking with one herb more than others, plant this herb in one of the larger planters and double up on seeds.
When moving the herbs from the store containers to your planters, gently break up the roots and place the herbs in the center of your planter. Then, surround the plant with additional soil. Lightly pat down the soil, but make sure not to overcrowd the herbs or add too much soil—you want to always give the plant room to grow.
Each herb will vary slightly when it comes to water and sunlight. Make sure to read the directions accompanying each plant. Some herbs, like basil, need more sunlight and water than herbs like rosemary, which needs very little to no care. As the herbs begin to outgrow their original planters, you can easily replant them outside where they’ll have more room to flourish. You can also split the herb to keep one portion inside to have on hand, and the other remaining outside.
Your edible garden, filled with sage, rosemary, and other fragrant herbs, will bring Caldrea’s delightful Blue Basil Sage fragrance to life.