Indian plants that you can grow at home and use them for cooking are easy to find. You can grow them in any type of soil and climate you would typically have in your home.
Holy Basil is one of the most flavourful herbs. People have been growing Holy Basil for hundreds of years. It can be used to cook, scent food, medicinal uses, and even help relieve pain. Holy basil has healthy fertility and exceptional drainage capacities. It will probably take one season to grow one square foot.
Curry Leaves / Kadipatta
To make delicious and traditional Indian cuisine, Curry leaves add-on to the aroma and authenticity. Curry is cultured by seed or clippings (stem) and loves wet, humid soil, about 65 F. Also use a soil potting mix with outstanding draining ability, for faster growth.
Mint leaves / Tulsi
For many years the mint has been a popular ingredient in cooking. It is not hard to grow these leaves, and most of the time, it does not require a great deal of maintenance. At a temperature of 15 to 22 C, mint grows fast. Plant it in well-drained soils with maximum sunshine, supplemented by manure.
Carom / Ajwain
Carom seeds cater to the required aroma for any Indian dish—spice-up your food with some of the same. Carom may be grown by seed or cutting, respectively. Medium-composted loam soil, with a robust alkaline proportion, is the preferable soil. After sowing, the leaves will start developing in around two weeks.
Fennel you can grow at home and use them for cooking as well. The popularity of Fennel is because it proliferates and at the same time has a beautiful aroma. To get the best out of your Fennel, you should keep it in the pot in the morning and the evening cover it. It will help to balance your stomach acidity levels, which will help you to cure many infections.
Cilantro / Coriander / Dhania
Cilantro can be grown to make its way into some of the most popular Mexican dishes. In cool climates, under a minimal sunshade, cilantro rises. The ph of soil should be 6.2 to 6.8. Plant the seeds 3-four inches apart, twice per month, and provide nitrogen-based fertiliser.
Dill is one of those herbs used in most dishes because it naturally gives flavour without adding many spices and other artificial flavours. In warm environments, Dill can be effectively grown. The soil requires it to be well healthy. In contrast, sowing and in the rising phase, water the plant well.
Lemongrass is an aromatic plant; it adds to the flavour of food. When used as a spice, it has a pleasant smell to it that most people like. When mixed with other herbs, it becomes a flavouring agent for many dishes. Growing with coarse sandy loams or red soil with lots of organic matter needs a warm and humid atmosphere. Water the herb thoroughly and make sure it should never be dry.
Fenugreek / Methi leaves
If you are looking for natural ingredients to add flavour, colour, and a lot of nutrients to your diet, a plant is very similar to fenugreek. Growing in red soil with plenty of organic matter needs a calm and humid atmosphere. Plant it during summers and water the plant diligently to make sure that it never goes dry.
Start your kitchen-garden by including all these essential plants and spice-up your cooking spree!