In case you didn’t know, herbs and micro greens are positively packed full of flavours—and complete powerhouses stacked up to the rafters with nutrients. So with spring kicking in nicely in the here near our UK luxury cabin holiday destinations, as well as other delightful locations in far and wide, why not get your hands dirty and grow these mini-plants to stay fit- they’ll be lovely to bring with you on a glamping trip to cook with too ya know!
Spring is, in fact, the most ideal time for you to create your own garden of “greens”, so whether in the backyard, on the terrace or on windowsills, so here’s a handy guide for you, including 5 primo plants to kick start that spring/summer feeling!
How to grow it: Trim 2-inch cuttings off of the healthy ends of a mint plant. Remove some of the lower leaves and cut the stem just below the leaf node. Once you’ve done this then place the stems in a fresh glass of water. Put your newly acquired mint in a light, airy place until the stems take root, which should normally take around two weeks. Once a root system has developed, pot a stem in a 10-inch container with some sandy soil. You should keep the soil moist but by no means muddy. This herb requires 5-6 hours of direct sunlight every day.
Using it: The distinctive scented property of mint makes it popular for use in chutneys, beverages such as mojitos, and salads too. The same menthol that gives it a fresh flavour helps reduce chances of indigestion if you’ve feasted on some tasty holiday food.
How to grow it: this little fella is cool because, as a micro green, it can grow in as few as five-six days. Sprinkle seeds on a cotton-wool bed. Keep it in a bright place—but not in the line of direct sunlight. Sprinkle water only when the water dries up. And voila!
Using it: Fenugreek, or ‘methi’, helps regulate the glycaemic index (a measure of how different types of carbohydrates in food affect blood sugar levels) and is used habitually for its anti-inflammatory properties. Healthy stuff!
How to grow it: To grow mustard as a micro green, simply follow the same steps as provided for fenugreek above.
Using it: Mustard leaves are rich in minerals, fibre, phytonutrients, and vitamins, which help control cholesterol the body’s cholesterol. Regular consumption of mustard greens can assist in preventing osteoporosis and anaemia and is believed to offer protection from cardiovascular diseases, asthma and colon and prostate cancers. Tastes good too!
- Holy Basil
How to grow it: Sow the seeds in potting soil, which is a mix of dirt, compost and sand, quarter-inch deep and tamp well. Once you’ve done this you should ensure that you keep the soil evenly moist and warm until the seeds germinate, a process that can take five days to three weeks to take place. Transplant the seedlings into separate containers (6-8 inches) once the seeds develop two-three sets of leaves. Continue to keep the soil moist but not muddy. Expose the herb to 1-2 hours of direct sunlight every day.
Using it: Thanks to its antioxidant properties, Holy Basil, or ‘tulsi’ can help control blood glucose levels and cholesterol. This particular herb contains highly volatile oils that are heat-sensitive. Once the oils are discharged they are great for keep mosquitoes and flies away from the house, tent, and treehouse, hut, or cabin, wherever you’re residing basically.
How to grow it: Pop some lemongrass stalks in a jar filled with only an inch of water. Within two-three days, the roots will sprout. You then need to place them in a pot of light soil. Keep it watered well, but make sure the soil isn’t soaked in water, or they’ll drown. Lemongrass requires around 1-2 hours of direct sunlight each day.
Using it: Lemongrass is a distinctive and frequently used ingredient used to add flavour in Thai and Vietnamese cooking. It can be used for medicinal purposes too but is mainly used to bring flavour to meals, and juices etc.