How to Grow an Indian Herb Garden | 10 Best Indian Herbs

If you love Indian food, then here’s all you need to know about How to Grow an Indian Herb Garden for an added taste in the cuisines!

The already tasty Indian recipes are going to taste a lot better with the addition of fresh, home-grown herbs to them. Learn How to Grow an Indian Herb Garden to have a flavorful supply!

Learn how to grow an Italian herb garden here

How to Grow an Indian Herb Garden

1. Holy Basil

Botanical Name: Ocimum tenuiflorum

Popular as ‘Tulsi’ in India, its serrated-edged green leaves have an anise-like fragrance and peppery flavor. The plant also holds religious significance in India and people also worship it.

Uses

It is used in stir-fry dishes, soups, tea, and beverages. People also eat its raw leaves to cure a cough or cold.

Check out our article on growing holy basil here

2. Mint

Botanical Name: Mentha

Mint is called Pudina in India. This fragrant, tender herb is known for its cooling effects. You can use mint in beverages in both dried and fresh forms. This herb also has several health benefits.

Uses

Add freshly chopped mint leaves as a garnish on dal and curries. It can also be added in yogurt preparation ‘Raita,’ Lemon drinks, chutneys, and parathas.

Learn all about growing mint indoors here

3. Cilantro

Botanical Name: Coriandrum sativum

Your Indian herb garden is incomplete without including cilantro or coriander, which is also known as ‘Kothmir’ in India. This aromatic herb is used to enhance the flavor and improving the appearance of many cuisines.

Uses

Use freshly chopped leaves to garnish almost any Indian recipe! It is also used in fish curries and fresh chutneys.

Here’s all you need to know about growing Cilantro

4. Fennel

Botanical Name: Foeniculum vulgare

Fennel is famous as ‘Saunf’ in India, and is admired for its scent and sweet taste. Indians are fond of this herb and use it in a variety of dishes and herbal teas.

Uses

Indians mostly eat it after having lunch and dinner as a mouth freshener. It is also added to ‘paan,’ pickles, and chutneys.

5. Lemongrass

Botanical Name: Cymbopogon citratus

Lemon-scented leaves of this herb have several health benefits, and it is used in flavoring dishes and making herbal teas. It is also used in cosmetics, soaps, and deodorants.

Uses

Lemongrass is added to ‘Masala Chai’ in India, which is another name for herbal tea. It also pairs well with mushroom and spinach Indian curries.

Check out our article on growing lemongrass here

6. Curry Leaves

Botanical Name: Murraya koenigii

Curry leaves or ‘Kadi Patta’ in India is a must-have in an Indian herb garden. The aromatic leaves have a pungent flavor that can be fried or toasted and added to the Indian curries.

Uses

It is famously used to add ‘tadka’ in Indian dal preparations. It can also be sautéd in ghee to add a subtle flavor to Indian vegetables and fritters.

Learn how to grow curry leaves here

7. Dill

Botanical Name: Anethum graveolens

This famous Indian herb with green fronds-like leaves and licorice-like fragrance is used both as spice and herb. It also yields essential oil.

Uses

Its fresh leaves are used to make vegetable preparation in India. It is also used in ‘Parathas,’ salads, soups, sauces, seafood, and meat dishes.

8. Betel

Botanical Name: Piper betel

Betel or ‘Paan’ is a very popular Indian herb that you can also include in your herb garden and chew its leaves with betel nuts as a mouth freshener in India and Pakistan.

Uses

Betel leaf is an important part of the Indian culture and is offered to guests as a sign of hospitality and also offered in the form of ‘Paan.’

Follow our article to grow betel leaf indoors in pots here

9. Fenugreek

Botanical Name: Trigonella foenum-graecum

Popular as ‘Methi’ in India, it can be grown as a sprout and its small hard seeds are used to flavor dishes and pickles. It is quite nutritious and used in weight loss and diabetes control.

Uses

The leaves are quite popular to make vegetable preparation in India. It is also added to dal, paratha, and a popular preparation as ‘Missi Roti.’ Dried fenugreek leaves are also an important part of many Indian cuisines and fritters.

Learn growing fenugreek in pots here

10. Indian Borage

Botanical Name: Coleus amboinicus

Also known as Mexican mint, this herb has a strong, pungent smell and taste. The round green leaves contain thymol, an essential oil that gives it a strong flavor.

Uses

This effective appetizer is used to flavor dishes, soups, and mutton curries. Its chutney tastes awesome with South Indian dishes.