Growing Herbs at Home: Tulsi, Mint, Coriander & Curry Leaf

A handful of fresh herbs can change everyday Indian cooking, and you do not need a garden to grow them. A sunny windowsill, a balcony railing or a terrace corner is enough to keep tulsi, mint, coriander and curry leaf within arm's reach of the kitchen. Each of these plants suits our hot, humid and monsoon-prone climate, and each is forgiving enough for a first-time grower. Here is how to get them started and keep them thriving through the year.

What every kitchen herb needs

Nearly all culinary herbs share the same basic requirements: four to six hours of sunlight, a pot with drainage holes, and a light, well-draining potting mix of garden soil, compost and a little sand or cocopeat. Overwatering is the most common way to lose a plant, so water only when the top two to three centimetres of soil feel dry. During peak summer you may water daily; in the monsoon, move pots under cover so roots do not sit in water.

Tulsi (Holy Basil)

Tulsi is a hardy perennial that loves full sun and warmth, making it ideal for Indian balconies. Grow it from seed or a nursery sapling in a medium pot, and pinch off the flowering tips regularly to encourage bushy, leafy growth and a longer life. Both Rama (green) and Krishna (purple) tulsi are grown for tea, cooking and daily use.

Pinch out tulsi flower spikes as soon as they appear — flowering signals the plant to slow leaf production and age faster.

Mint (Pudina)

Mint is the easiest herb to grow and the fastest to spread. Root a few stem cuttings in water for a week, then plant them in a wide, shallow pot in partial shade. Because mint spreads aggressively by runners, always keep it in its own container rather than sharing a bed with other herbs. Keep the soil consistently moist and harvest often to keep it tender.

Coriander (Dhania)

Coriander is a cool-season herb that bolts quickly to seed in high heat, so the best time to sow it in most of India is from October to February. Lightly crush the round seeds to split them, sow directly in a broad pot, and keep the soil moist until they germinate in about a week. Snip the outer leaves as needed and let a few plants flower if you want to harvest your own dhania seeds.

• Crush seeds gently before sowing to speed germination.
• Sow thickly in a wide pot for a fuller harvest.
• Give morning sun and afternoon shade in warm weather.
• Harvest within 4-6 weeks before the plant bolts.

Curry Leaf (Kadi Patta)

Curry leaf is a small tree that does beautifully in a large pot on a terrace, rewarding you for years once established. It prefers full sun and dislikes soggy roots, so let the soil dry slightly between waterings. Growth is slow at first, but regular harvesting of sprigs and an occasional feed of compost will encourage fresh, aromatic flushes of leaves.

Do not overwater curry leaf, especially in winter — yellowing leaves usually mean the roots are staying too wet.