24 FEBRUARY 2025
5 herbs you should plant in your Indian kitchen
Grow your own garnish
Here are five must-have herbs that will take your Indian cooking (and your kitchen aesthetic) to the next level!
Image Credit: Shutterstock/S KUMAR KARAMANA
Coriander (Dhaniya)
It's super easy to grow, just scatter some seeds in a pot, keep the soil moist, and in a couple of weeks, you’ll have fresh leaves to garnish your chaats, curries, and chutneys.
Image Credit: Shutterstock/Olga Miltsova
Mint (Pudina)
Mint doesn’t just grow – it takes over. The trick? Give it its own pot (trust us, it will strangle everything else). Keep it in partial shade, water it well, and it will reward you with lush green freshness.
Image Credit: Shutterstock/Ahmed sameir abobakr
Curry leaves (Kadi Patta)
This herb is a bit of a diva – it needs a deep pot, warmth, and patience. But once it settles in, it will bless you with endless fragrant leaves to jazz up your sambhars, rasams, and dals.
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Holy basil (Tulsi)
More than just a herb, tulsi is a mini medicine cabinet in a pot. It loves sunlight, so place it on a sunny windowsill and watch it thrive with just occasional watering.
Image Credit: Shutterstock/S KUMAR KARAMANA
Fenugreek (Methi)
Methi is the sprinter of the herb world – you’ll have lush green leaves within weeks of planting! Keep the soil slightly damp, snip the leaves when needed, and let the magic continue.
Image Credit: Shutterstock/Asimm Graphics
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