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.
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
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.
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
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.
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
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.
Indians mostly eat it after having lunch and dinner as a mouth freshener. It is also added to ‘paan,’ pickles, and chutneys.
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.
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.
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
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.
Its fresh leaves are used to make vegetable preparation in India. It is also used in ‘Parathas,’ salads, soups, sauces, seafood, and meat dishes.
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.
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
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.
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.
This effective appetizer is used to flavor dishes, soups, and mutton curries. Its chutney tastes awesome with South Indian dishes.