Kitchen

Kitchen Plants: Freshness and Flavors at Your Fingertips

Turn your kitchen into a herb garden and indoor vegetable patch with our selection of edible, aromatic, and purifying plants. Basil, mint, rosemary, thyme, parsley, Aloe vera, Pothos, and succulents: cultivate freshness, flavors, and greenery at hand to cook and create a lively atmosphere in the heart of your home.

Why have plants in the kitchen?

• Fresh herbs at your fingertips: harvest basil, mint, parsley directly for cooking
• Unmatched flavors: authentic taste of freshly picked herbs
• Air purifiers: absorb cooking odors and toxins, release oxygen
• Economical: no more buying supermarket herbs that wilt quickly
• Zero waste: no plastic packaging, pick only what you need
• Lively atmosphere: greenery and scents that enliven the kitchen

🌿 Aromatic herbs: freshness for cooking

Basil: the essential aromatic herb. Intense fragrance, tender leaves perfect for pesto, salads, tomato-mozzarella, pasta. Several varieties: large green basil (classic), purple basil (decorative), lemon basil (fragrant). Full sun required (south-facing windowsill). Regular watering. Pinch the tips to encourage branching. Height 30-50 cm.

Mint: freshness and versatility. Perfect for teas, mojitos, tabbouleh, desserts, sauces. Several varieties: spearmint (classic), peppermint (intense), chocolate mint (original). Partial shade to sun. Regular watering. Vigorous growth, prune regularly. Height 30-60 cm.

Parsley: the basic aromatic herb. Flat (strong flavor) or curly (decorative). Perfect for persillade, tabbouleh, sauces, garnishes. Partial shade to sun. Regular watering. Cut outer stems to encourage regrowth. Height 20-40 cm.

Chives: mild onion flavor. Perfect for omelets, fromage blanc, potatoes, salads. Edible and decorative purple flowers. Partial shade to sun. Moderate watering. Cut close to encourage regrowth. Height 20-30 cm.

Coriander: unique and polarizing scent. Leaves for Asian and Mexican cooking, seeds for curries. Full sun. Regular watering. Bolts quickly in hot weather. Sow regularly for continuous harvest. Height 30-50 cm.

Growing aromatic herbs: full sun to partial shade (south or east-facing windowsill ideal). Well-draining soil, regular watering (keep soil slightly moist). Light fertilization every 2 to 3 weeks. Harvest regularly to stimulate growth. Pinch flowers to prolong leaf production. Minimum pot size 15-20L.

🌱 Mediterranean herbs: scents of the south

Rosemary: intense and resinous scent. Perfect for meats, potatoes, focaccia, infusions. Evergreen needle-shaped foliage. Full sun required. Drought resistant. Moderate watering, let dry between waterings. Height 30-60 cm in pot.

Thyme: classic Mediterranean scent. Perfect for meats, roasted vegetables, bouquet garni, infusions. Several varieties: common thyme, lemon thyme (fragrant). Full sun. Drought resistant. Moderate watering. Height 15-30 cm.

Oregano: strong and warm scent. Perfect for pizzas, pasta, Italian and Greek cooking. Full sun. Drought resistant. Moderate watering. Vigorous growth. Height 30-50 cm.

Sage: camphor-like and strong scent. Perfect for meats, sage butter, infusions. Velvety gray-green foliage. Full sun. Drought resistant. Moderate watering. Height 40-60 cm.

Bay laurel: aromatic leaves for bouquet garni, stews, sauces. Evergreen shrub. Full sun to partial shade. Moderate watering. Slow growth. Height 60-120 cm in pot.

Growing Mediterranean herbs: full sun required (south-facing windowsill). Very well-draining soil. Moderate watering, let dry between waterings. Drought resistant. Light fertilization in spring. Prune to maintain compact shape. Minimum pot size 20-30L.

🌿 Purifying plants for the kitchen

Pothos (Epipremnum): ultra-easy purifying vine. Absorbs formaldehyde, benzene, and xylene (cooking toxins). Tolerates low light and missed waterings. Fast growth. Decorative variegated foliage. Trailing or climbing. Water once a week. Perfect hanging or on a high shelf.

Chlorophytum (Spider plant): effective purifier (formaldehyde, xylene, carbon monoxide). Easy, tolerates neglect. Produces hanging baby plants. Tolerates low light. Height 20-40 cm. Moderate watering. Perfect hanging.

Aloe vera: purifying succulent. Absorbs formaldehyde and benzene. Medicinal properties (soothing gel for kitchen burns). Tolerates low light. Height 30-50 cm. Watering 1 to 2 times per month. Perfect on the window sill.

Sansevieria (Mother-in-law's tongue): robust purifier. Absorbs formaldehyde, benzene, and xylene. Tolerates low light and missed waterings. Height 30-80 cm. Watering 1 to 2 times per month. Perfect on the counter or a shelf.

Ferns: natural humidifiers. Absorb cooking odors. Tolerate partial shade. Height 30-60 cm. Regular watering. Perfect to soften the kitchen atmosphere.

🌵 Succulents: easy touches of greenery

Various succulents: Echeveria, Crassula, Sedum, Haworthia. Varied shapes and colors. Resist extreme drought. Watering 1 to 2 times per month. Height 5-20 cm. Perfect on the window sill, counter, or a shelf. Take up little space and add a touch of greenery.

Growing: full sun to partial shade (ideal window sill), very well-draining soil. Rare watering. No fertilization. Perfect for busy people who forget to water.

🍃 Original edible plants

Coffee plant (Coffea arabica): tropical plant that produces coffee beans (after 3 to 4 years). Decorative shiny foliage. Fragrant white flowers. Partial shade. Regular watering. Height 60-120 cm in pot. Decorative even without harvest.

Dwarf banana plant (Musa): decorative tropical plant. Large exotic leaves. Can produce small bananas under optimal conditions. Partial shade to sun. Generous watering. Height 60-150 cm. Adds a tropical touch to the kitchen.

Raspberry and mulberry: small fruits grown in pots. Fresh raspberries and blackberries from June to September. Require light (balcony or very bright window). Regular watering. Modest production in pots but incomparable flavor.

Where to place plants in the kitchen?

Window sill: aromatic herbs (basil, mint, parsley, chives), Mediterranean herbs (rosemary, thyme), succulents. Benefit from natural light. Height 15-50 cm. Within reach for cooking.

Counter or worktop: small plants (Pilea, succulents, Aloe vera, small herb pots). Immediate proximity for cooking. Height 15-30 cm. Do not take up much space.

Wall shelf: medium plants (Pothos, Chlorophytum, ferns, herb pots). Create a green presence without cluttering the worktop. Height 20-60 cm.

Hanging: trailing plants (Pothos, Chlorophytum, Philodendron). Use vertical space and free up counter space. Gracefully hang above the worktop or sink.

Kitchen corner: large plants (banana plant, coffee plant, large ferns). Create a tropical focal point. Height 60-150 cm. For spacious kitchens.

Tips for kitchen plants

Assess the light: kitchen with south-facing window = aromatic and Mediterranean herbs. Kitchen with east or west window = aromatic herbs, Pothos, ferns. Dark kitchen = Pothos, Chlorophytum, Sansevieria (purifying plants that tolerate low light).

Harvest regularly: for aromatic herbs, harvest regularly to stimulate growth. Cut the outer stems or leaves. Pinch the tips to encourage branching. The more you harvest, the more they produce.

Appropriate watering: aromatic herbs = slightly moist soil. Mediterranean herbs = let dry between waterings. Purifying plants = moderate watering. Succulents = rare watering. Check the soil before watering.

Pot rotation: turn the pots regularly for even growth. Plants lean towards the light (window).

Clean the foliage: cooking fats can settle on the leaves. Wipe the leaves with a damp cloth monthly. Shower the plants with lukewarm water to clean them.

Ventilation: air the kitchen regularly. Cooking steam adds humidity (beneficial for tropical plants) but ventilation prevents mold.

Harvesting and using herbs

When to harvest: in the morning after the dew has evaporated, before flowering (maximum concentration of essential oils). Harvest regularly to stimulate production.

How to harvest: cut the outer stems or leaves with clean scissors. Always leave at least 1/3 of the plant so it continues to grow. Pinch the tips to encourage branching.

Storage: fresh = 3 to 7 days in the fridge in a glass of water or wrapped in a damp cloth. Dried = hang the stems in bunches in a dry, airy place, store in airtight jars. Frozen = chop and freeze in ice cube trays with water or olive oil.

Usage: basil (pesto, tomatoes, pasta), mint (teas, mojitos, tabbouleh), parsley (persillade, sauces), chives (omelets, fromage blanc), rosemary (meats, potatoes), thyme (bouquet garni, roasted vegetables).

Frequently Asked Questions

Can aromatic herbs really be grown in the kitchen?

Yes, absolutely! Aromatic herbs thrive on the kitchen windowsill. Basil, mint, parsley, chives, rosemary, and thyme grow very well in pots with 4 to 6 hours of light per day. Harvest regularly for cooking and to stimulate growth.

How long do potted aromatic herbs live?

Annual herbs (basil, coriander): 3 to 6 months, then reseed. Perennial herbs (mint, parsley, chives): 1 to 3 years. Mediterranean herbs (rosemary, thyme, sage, bay): 5 to 10 years or more. Harvest regularly and fertilize to extend lifespan.

Do aromatic herbs need a lot of light?

Yes, most need 4 to 6 hours of light per day. Basil, rosemary, thyme = full sun (south-facing window). Mint, parsley, chives = partial shade to sun (east or west window). If light is insufficient, install an LED grow light.

Are kitchen plants safe around food?

Yes, aromatic herbs are edible and grown for cooking. For purifying plants (Pothos, Philodendron), they don’t touch food (hung or on a shelf). Always wash herbs before consuming. Avoid chemical pesticides, use organic treatments if necessary.

How many plants in a kitchen?

Small kitchen: 3 to 5 plants (2 to 3 herb pots on the windowsill, 1 to 2 purifying plants hanging). Medium kitchen: 5 to 8 plants (4 to 5 herb pots, 2 to 3 purifying plants). Large kitchen: 8 to 12 plants (6 to 8 herb pots, 3 to 4 purifying plants, 1 large decorative plant). Balance between usefulness and clutter.

Can supermarket herbs be replanted?

Yes, but with precautions. Supermarket potted herbs are often overcrowded and stressed. Gently separate the plants, repot in fresh, quality soil, water regularly. Gradually acclimate them to your kitchen. Success rate varies but it’s worth trying.

Can herbs be grown without a window?

Difficult but possible with an LED grow light. Aromatic herbs require a lot of light. Install a full-spectrum horticultural LED lamp 20-30 cm above the plants, on for 12 to 14 hours a day. Decent results but less vigorous than with natural light.

Are kitchen plants a good investment?

Yes, excellent investment! Savings (no need to buy herbs in the supermarket costing 2 to 3€ per pot that wilt quickly), incomparable flavors (freshness and authentic taste), zero waste (no plastic packaging), health (organic herbs without pesticides), pleasure (connection to nature, pride in cooking with your own herbs). Budget 30 to 100€ for 5 to 8 herb pots. Pays off in 2 to 3 months. Daily flavors and freshness for months or even years.