Herbs grown solely in water can last for months at a time. It’s also a cost-effective way to grow herbs. But most importantly, you’ll be able to use fresh spices year-round to decorate and spice up your dishes.
Here are nine herbs that can be grown in water. They all root in the same way; cut off 4-6 inches (10-15 cm) stems from any of them, remove the leaves from the lower half, and immerse the stems in water.
Keep the cuttings on a sunny windowsill with fresh water every few days.
As soon as the roots reach two inches, you can either transplant the cuttings into a container with soil mix or leave them in a glass of water to be eaten within a few days or a week.
Thyme’s tiny leaves have a strong aroma. Therefore, it would be best to root perennial cuttings between mid-spring and early summer when the plant puts out new growth.
Cut just below any buds and immerse the stems in water. The thyme stems should begin rooting in about two weeks.
If you’re concerned that this powerful plant will take over your garden, try growing mint in a jar of water. Mint has a wide range of culinary applications.
For example, you can use a twig to garnish tea, smoothies, or a fruit salad. A brightly lit area is ideal for growing mint stems, as you can keep them in water for an extended period.
It is believed that keeping a mint leaf in your wallet will help you to boost your finances.
Oregano is an essential seasoning for sauces, pasta, and homemade pizzas in Italian cuisine. Take young oregano shoots that still have green stems so they can take root more easily.
Oregano can become woody with age. If you want to keep oregano as flavorful as possible, remove any flower buds that develop on rooted cuttings.
Marjoram’s flavor is similar to that of oregano’s, but it’s a little sweeter. The roots can take as long as two months to sprout when planting in water, so be patient.
In the kitchen, basil is a staple ingredient. With just a few leaves, you can infuse your lemonade with a burst of flavor. The flavor of fresh leaves complements both tomato soup and cheeses nicely.
Cut basil cuttings early in the summer, before the plant begins to flower, to ensure a continuous supply.
Cuttings root easily in water, but for better leaf growth, plant them in the soil as soon as their roots reach a length of about 2 inches (5cm).
To enhance the flavor of both salty and sweet dishes, rosemary is an excellent choice. You can also use it as a natural air freshener because its scent blends well with the aromas of lemon and vanilla.
However, rosemary stems, like those of oregano, will harden over time, so it’s best to cut new green shoots for water propagation.
Using a growth hormone solution on the cut end may help speed up the root formation process, but this plant is slow to take root.
Rosemary is high in fiber, vitamins A and C, folic acid, calcium, iron, manganese, and vitamin B6, magnesium, potassium, and copper.
Spring is ideal for taking sage cuttings from the new growth and rooting them in water more readily.
However, because this plant is prone to rot, you must change the water frequently and avoid getting any water on the leaves.
Sage enhances the flavor of fish and can be added to bean dishes and fatty meats.
Adding melissa to tea is a great way to add a hint of lemon flavor. Melissa is said to reduce stress, aid sleep, and alleviate symptoms of indigestion, among other things.
Propagation of cuttings of Melissa requires patience, as the roots may not appear for a month. Allow a couple of centimeters for the roots to grow before placing the cuttings in the soil.
Lavender is adored for its taste and aroma. It’s mixed into cookies and ice cream. In addition, it works well with hearty dishes, such as lamb.
If you’re having trouble getting your cuttings to take, try dipping them in a growth stimulant solution first. It will accelerate the process considerably.
You can grow a small garden of fresh herbs on your windowsill with just a few jars of water if you want. And their scents will transport you to spring.