I’m interested in how it works out. although from the picture you posted, it doesn’t seem like it produces a whole lot. Like enough basil for 1 pesto dish. A smallish bunch of cilantro. So you use it and wait a few weeks for another harvest?
That is my thought as well. I will be stuck buying frequently used herbs like normal (cilantro, chives, etc) but could use it for like thyme, oregano, basil in which I honestly only use fresh about once a month. I think I am going to give it a go and see what happens.
I was asking specifically about the indoor gardens. Ain’t no way I am trying to keep up with an outdoor garden in Texas when I work outside all day. I get home and I need a.c.
I too have an outdoor herb garden. By any garden, I mean 4-5 planters w sage, rosemary, basil, mint,Oregano cilantro and dill. And some peppers. It’s really not much work at all. Just need to water them every couple of days. Indoor herb garden intrigued me though. It’s so hot the cilantro and dill go to flower by late June. Almost pointless to have them. Being able to have some last longer seems nice.
I’ve read that you can prune cilantro into Not flowering but I’ve never been able to do it and it pisses me off
Yeah. I think I just need to succession plant them. But I dont plant from seed. Just buy starters from the greenhouse. That moves into the too much work category. So I just use what I can for as long as I can, then just buy it from the store like a chump!
I had an indoor one but I pretty much just used it as a starter for moving things outdoors. The problem I had with indoor is it didn’t have the capacity for much basil or mint (which grow rapidly and large). It should be good for chives, oregano, thyme, tarragon, cilantro, etc that don’t grow as large. Outdoor ones don’t take any time. I pretty much just plant and leave it. Maybe I water it once a week if it hasn’t rained. That may require more in TX.
Good info. Cilantro for me is out because I can use 4 bunches in a single meal prep. Basically chives, thyme, oregano, and basil and maybe dill. I don’t use basil enough. Love it, just do not do a ton of recipes that incorporate it with my bent towards bbq, south american, & Spanish dishes.
We do a CSA in the summer so we get a lot of really high quality tomatoes and basil goes great with that. If we get too much growing I make pesto (which can freeze) which uses a lot of basil. I even did a basil ice cream once which was very good with fresh strawberries on top (green tea ice cream is probably the most comparable).
You literally just walk outside and water it for 20 seconds if it hasn’t rained and prune once a week to keep it from bolting. The indoor ones are ok but as mentioned you are going to be limited with space. Like if you cook a big Italian meal you’ll probably go through all of your basil. If you have some extra space get some led grow lights off Amazon and just do regular containers in a garage or something
I am not known for my big Italian meals. I have enough chores around the house outdoors that I am looking to get rid of some, not add more. It does not matter how long it takes. Not interested in any more outdoor shit.
I have that exact same indoor herb garden. It works much better if you take it outside in the sun to water the herbs, then bring it back inside. If you do this daily you will be fine.
Bulgogi and kimchi fried rice with homemade pickled onion and Fresno chiles on top, didn’t put scrambled eggs in, so I threw a runny egg on my portion because I’m an egg slut.
Embarrassing admission- Nothing will make you remember that it's time to clean your oven like a grease spot on the bottom catching on fire. Thank god I had some baking soda close.
Rubbed with: 1 part coarse kosher 1 part coarse black pepper 1/8 part garlic powder 1/8 part paprika 1/16 part cumin 1/16 part ancho powder smoke with mesquite at 275 until bark is set. Wrap loosely in butcher paper and continue smoking to internal temp of 205. Pull and let rest in cooler or oven for 2 hours. Serve.
Pasta alla vodka with pancetta. Second recipe in the YouTube posted here (Babish complex version). Making your own tomato paste definitely helps. Anyways, highly recommend, this was terrific. I can’t believe I didn’t really care about pasta until I learned how to sauce/finish a dish properly. Served with a very complex cocktail of the sauce’s titular ingredient and lemon spindrift.
I bought 6 on Amazon kind of as a joke after a conversation about plastic ones. We now have 12 of them
Big OL’ thick ribeye, carrot greens chimichurri, poblano creamy corn with cotija, and ancho chile roasted carrots with chipotle remoulade.
My mother-in-law babysat for us tonight. She tried baking a frozen pizza on a pizza peel. What we save in free babysitting we make up for in replacing kitchen equipment.
Am I wrong to be annoyed? The only direction I gave her is to cook the pizza directly on the rack and then pull it out with the peel? Is this a hard concept?
Braised chicken legs in san marzanos, peppers, onions, garlic, and 50/50 veggie stock and white wine. Divine.
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