{"id":517,"date":"2026-10-20T09:51:42","date_gmt":"2026-10-20T09:51:42","guid":{"rendered":"https:\/\/household-economy.com\/index.php\/2026\/10\/20\/cultivate-savings-turn-your-kitchen-green-with-homegrown-herbs\/"},"modified":"2026-10-20T09:51:43","modified_gmt":"2026-10-20T09:51:43","slug":"cultivate-savings-turn-your-kitchen-green-with-homegrown-herbs","status":"publish","type":"post","link":"https:\/\/household-economy.com\/index.php\/2026\/10\/20\/cultivate-savings-turn-your-kitchen-green-with-homegrown-herbs\/","title":{"rendered":"Cultivate Savings: Turn Your Kitchen Green with Homegrown Herbs"},"content":{"rendered":"<div style=\"background: #f5f5f5; border: 1px solid #e0e0e0; border-left: 4px solid #2e7d32; border-radius: 8px; padding: 20px 24px; margin: 0 0 30px 0;\">\n<h3 style=\"margin: 0 0 12px 0; color: #2e7d32; font-size: 20px;\">\u26a1 Key Takeaways<\/h3>\n<ul style=\"padding-left: 20px; margin: 0; list-style: none;\">\n<li style=\"padding: 4px 0;\">\u2705 Growing herbs at home can cut grocery costs, reduce food waste, and make everyday cooking taste fresher.<\/li>\n<li style=\"padding: 4px 0;\">\u2705 Start with easy, high-value herbs such as basil, parsley, mint, chives, thyme, rosemary, and cilantro.<\/li>\n<li style=\"padding: 4px 0;\">\u2705 You do not need a garden: a sunny windowsill, balcony, or small patio is enough for a useful herb supply.<\/li>\n<li style=\"padding: 4px 0;\">\u2705 Herbs generally need good drainage, the right amount of sunlight, and modest watering rather than constant fussing.<\/li>\n<li style=\"padding: 4px 0;\">\u2705 Buying small starter plants often gives faster results than growing everything from seed.<\/li>\n<li style=\"padding: 4px 0;\">\u2705 Regular harvesting keeps many herbs productive and prevents them from becoming woody, leggy, or bitter.<\/li>\n<li style=\"padding: 4px 0;\">\u2705 Preserving herbs by freezing, drying, or making herb oils and butters helps stretch your savings through the year.<\/li>\n<\/ul>\n<\/div>\n<p>There is a particular kind of humiliation in buying a plastic clamshell of basil for one recipe, using seven leaves, then discovering the rest has turned into a black-green tragedy in the fridge two days later. It is not quite financial ruin, but it is the sort of small domestic defeat that accumulates. The herbs cost nearly as much as the pasta. The pasta, at least, had the decency to survive.<\/p>\n<p>Growing your own herbs is one of those practical habits that sounds quaint until you do the arithmetic. Fresh herbs are expensive because they are delicate, perishable, and often sold in quantities that bear little relationship to how people cook. A handful of parsley here, a sprig of thyme there, a few mint leaves for tea or tabbouleh: the supermarket model is not built for such modest elegance.<\/p>\n<p>The good news is that herbs are among the easiest edible plants to grow. They ask for light, drainage, occasional feeding, and a gardener who does not love them to death with water. In return, they offer flavor, fragrance, and the smug satisfaction of snipping dinner from a pot on the windowsill. \ud83c\udf3f<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">Why Herbs Are the Smartest Place to Start \ud83d\udcb0<\/h2>\n<p>If your goal is to save money on cooking, herbs are a unusually good investment. Compared with tomatoes, peppers, or cucumbers, they take up very little space. Many are cut-and-come-again crops, meaning you can harvest them repeatedly without killing the plant. Some, such as rosemary and thyme, can live for years with proper care.<\/p>\n<p>The savings come from several directions. First, you avoid paying premium prices for fresh herb packets. Second, you reduce waste because you harvest only what you need. Third, you cook better food with simple ingredients, which can make inexpensive meals feel deliberate rather than deprived. Lentils with parsley and lemon are dinner. Lentils without parsley and lemon can feel like an apology.<\/p>\n<p>There is also a behavioral benefit. When herbs are within reach, you use them. A pot of chives beside the kitchen window quietly encourages scrambled eggs, baked potatoes, soups, salads, and sandwiches to improve themselves. Basil turns a humble tomato into an event. Mint rescues water from boredom. Cilantro, depending on your genetics and loyalties, either brightens tacos or tastes like an act of betrayal.<\/p>\n<blockquote style=\"border-left: 4px solid #2e7d32; background: #f0f7f0; padding: 16px 20px; margin: 28px 0; border-radius: 0 8px 8px 0; font-style: italic;\">\n<p style=\"margin: 0;\">The cheapest herb is not the one with the lowest price tag; it is the one you can harvest repeatedly, exactly when you need it.<\/p>\n<\/blockquote>\n<p>For cooks who are trying to stretch a budget, herbs are a quiet luxury that pays rent. They make beans, grains, eggs, potatoes, chicken thighs, tinned fish, and seasonal vegetables taste far more expensive than they are.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">Choose the Right Herbs for Your Kitchen \ud83c\udf73<\/h2>\n<p>The first mistake many new growers make is planting herbs they like in theory rather than herbs they will actually use. Lavender is lovely, but if your cooking life consists mainly of pasta, soup, and omelets, it may not earn its windowsill real estate. Begin with your meals, not with a romantic image of a Tuscan courtyard.<\/p>\n<p>Think about what you cook most often. If you make Mediterranean food, basil, oregano, rosemary, parsley, and thyme are obvious choices. If you cook Mexican, Indian, Thai, or Vietnamese dishes, cilantro, mint, basil, and chives may serve you better. If you are a soup person, parsley, thyme, bay, and dill can become weekly companions.<\/p>\n<p>For the best balance of savings, usefulness, and ease, consider starting with these herbs:<\/p>\n<ul style=\"padding-left: 28px; margin: 20px 0 28px 0; list-style: disc;\">\n<li><strong>Basil:<\/strong> excellent for pasta, pesto, salads, sandwiches, and sauces; fast-growing but dislikes cold.<\/li>\n<li><strong>Parsley:<\/strong> a workhorse herb for soups, grains, salads, eggs, and roasted vegetables.<\/li>\n<li><strong>Mint:<\/strong> vigorous, refreshing, and useful for tea, salads, yogurt sauces, fruit, and drinks.<\/li>\n<li><strong>Chives:<\/strong> easy to grow and perfect for eggs, potatoes, soups, and creamy dishes.<\/li>\n<li><strong>Thyme:<\/strong> hardy, compact, and ideal for stews, chicken, beans, mushrooms, and roasted vegetables.<\/li>\n<li><strong>Rosemary:<\/strong> long-lived and fragrant, especially good with potatoes, bread, lamb, chicken, and beans.<\/li>\n<li><strong>Cilantro:<\/strong> fast and flavorful, though quick to bolt in heat; essential for salsa, curries, tacos, and chutneys.<\/li>\n<\/ul>\n<p>If you are starting from scratch, choose three to five herbs rather than twelve. A small thriving collection is more useful than a crowded cemetery of good intentions. Herbs, like houseguests, are easier to enjoy when they have enough space and you remember their names.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">Seeds, Starter Plants, or Supermarket Pots? \ud83c\udf31<\/h2>\n<p>You can grow herbs from seeds, buy starter plants from a nursery, or try to keep supermarket herb pots alive. Each option has its place, though they are not equal in convenience.<\/p>\n<p><strong>Seeds<\/strong> are inexpensive and satisfying, particularly for basil, cilantro, dill, and parsley. They are ideal if you want several plants for little money. The drawback is time. Seeds need germination, careful watering, and patience, which can be in short supply when the soup is already on the stove.<\/p>\n<p><strong>Starter plants<\/strong> cost more upfront but give you an immediate harvest and a better chance of success. For woody herbs such as rosemary, thyme, sage, and oregano, starter plants are usually the smarter buy. They have already survived the awkward childhood stage, which is more than one can say for many seedlings abandoned on kitchen counters.<\/p>\n<p><strong>Supermarket herb pots<\/strong> are tempting because they are cheap and conveniently placed near the tomatoes. But they are often overcrowded, grown quickly under ideal commercial conditions, and stressed by the time they reach your kitchen. You can rescue them, but it helps to divide the clump into several smaller pots, trim the top growth, and give the roots room to breathe.<\/p>\n<ol style=\"padding-left: 28px; margin: 20px 0 28px 0; list-style: decimal;\">\n<li>Buy starter plants for rosemary, thyme, oregano, sage, mint, and chives.<\/li>\n<li>Grow basil, cilantro, dill, and parsley from seed if you want to save more money.<\/li>\n<li>Repot supermarket herbs quickly if you want them to last longer than a week.<\/li>\n<li>Avoid buying sad, yellowing plants unless you enjoy botanical nursing as a hobby.<\/li>\n<\/ol>\n<p>If your budget allows, begin with a few healthy starter plants. They will reward you quickly, and early success is important. Gardening advice often forgets that confidence is a crop too.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">The Setup: Pots, Soil, Light, and Drainage \u2600\ufe0f<\/h2>\n<p>You do not need raised beds, bespoke cedar planters, or a lifestyle that involves linen aprons. A basic herb garden can begin with pots, potting mix, sunlight, and a watering can. The essentials are simple, but they matter.<\/p>\n<p><strong>Drainage<\/strong> is non-negotiable. Most herbs hate sitting in wet soil. Use containers with holes in the bottom and place saucers underneath if growing indoors. A pot without drainage is not a pot; it is a swamp with branding.<\/p>\n<p><strong>Potting mix<\/strong> is better than garden soil for containers. Garden soil can compact in pots, starving roots of oxygen. A general-purpose potting mix works for most herbs. Mediterranean herbs such as rosemary, thyme, oregano, and sage prefer a slightly grittier, faster-draining mix, so adding perlite or coarse sand can help.<\/p>\n<p><strong>Light<\/strong> determines flavor and growth. Most herbs need at least six hours of bright light daily. Basil, rosemary, thyme, oregano, and sage are sun-lovers. Parsley, mint, chives, and cilantro tolerate a little less, though they still appreciate brightness. If your windows are gloomy, a simple grow light can make the difference between abundance and a pale, spindly plea for help.<\/p>\n<ul style=\"padding-left: 28px; margin: 20px 0 28px 0; list-style: disc;\">\n<li>Use pots at least 6 to 8 inches deep for most herbs.<\/li>\n<li>Choose larger containers for mint, basil, rosemary, and parsley.<\/li>\n<li>Keep mint in its own pot because it spreads with imperial ambition.<\/li>\n<li>Group herbs with similar watering needs together.<\/li>\n<li>Place sun-loving herbs in the brightest spot you have.<\/li>\n<\/ul>\n<p>Indoors, a south-facing window is often best in the Northern Hemisphere, while an east-facing window can suit herbs that dislike harsh afternoon heat. Outdoors, balconies and patios work beautifully, provided the plants are not baked, battered by wind, or forgotten behind a barbecue.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">Watering Without Drowning Your Savings \ud83d\udca7<\/h2>\n<p>Most herb disasters begin with good intentions and too much water. New gardeners often interpret drooping as thirst, but drooping can also mean roots are suffocating in soggy soil. The finger test is more reliable than anxiety: push a finger about an inch into the soil. If it feels dry, water. If it feels damp, wait.<\/p>\n<p>When you water, water thoroughly until liquid drains from the bottom of the pot. Then empty the saucer after a short while so the roots are not sitting in water. This encourages deeper root growth and reduces the risk of rot.<\/p>\n<p>Different herbs have different preferences. Basil likes consistent moisture but not waterlogging. Mint is thirstier than most and forgives dampness. Rosemary, thyme, oregano, and sage prefer to dry out between waterings. Cilantro and parsley like steady moisture, especially in warm weather.<\/p>\n<blockquote style=\"border-left: 4px solid #2e7d32; background: #f0f7f0; padding: 16px 20px; margin: 28px 0; border-radius: 0 8px 8px 0; font-style: italic;\">\n<p style=\"margin: 0;\">A herb garden does not need daily devotion. It needs observation. The plant will usually tell you what is wrong before it gives up entirely.<\/p>\n<\/blockquote>\n<p>Feeding herbs is also simpler than many people imagine. Too much fertilizer can produce lush growth with weak flavor. For container herbs, use a diluted organic liquid feed every four to six weeks during the active growing season. Woody herbs need even less. You are raising ingredients, not bodybuilders.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">Harvesting: The Trick That Makes Plants Grow More \u2702\ufe0f<\/h2>\n<p>Harvesting is not merely the point of growing herbs; it is part of caring for them. Many herbs become bushier and more productive when cut regularly. The trick is to harvest in a way that encourages new growth rather than stripping the plant bare.<\/p>\n<p>For leafy herbs such as basil, mint, and cilantro, snip just above a pair of leaves or a growth node. This encourages the plant to branch. For parsley and chives, cut outer stems near the base, allowing younger growth to continue. For woody herbs such as rosemary and thyme, take small sprigs and avoid cutting into old, leafless wood, which may not regrow readily.<\/p>\n<p>With basil, pinch off flower buds as soon as they appear. Once basil flowers, the leaves often become more bitter and growth slows. Cilantro is famous for bolting, especially in heat, meaning it sends up flowers and seeds. You can delay this by keeping it cool, watering consistently, and sowing new seeds every few weeks.<\/p>\n<ol style=\"padding-left: 28px; margin: 20px 0 28px 0; list-style: decimal;\">\n<li>Harvest in the morning when herbs are fresh and aromatic.<\/li>\n<li>Never remove more than one-third of the plant at a time.<\/li>\n<li>Use clean scissors or pinch gently with your fingers.<\/li>\n<li>Cut above leaf nodes to encourage branching.<\/li>\n<li>Harvest often enough to prevent legginess and flowering.<\/li>\n<\/ol>\n<p>A healthy herb plant is a little like a good columnist: regular trimming improves the output.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">How to Use Herbs So They Actually Save Money \ud83e\udd58<\/h2>\n<p>Growing herbs saves money only if you use them. This sounds obvious, but many kitchens contain ingredients purchased with noble aspirations and later discovered in a state better suited to archaeology. The solution is to build herbs into your cooking habits rather than reserving them for special recipes.<\/p>\n<p>Use parsley as a finishing herb on almost anything savory: soups, roasted carrots, beans, rice, fish, chicken, and eggs. Add chives to yogurt or sour cream for a quick sauce. Stir basil into tomato dishes at the end of cooking. Put thyme into pots of beans, lentils, and stews. Add mint to salads, iced tea, peas, fruit, and grain bowls.<\/p>\n<p>Herbs can also help reduce reliance on expensive bottled sauces, spice blends, and takeaway cravings. A few chopped herbs with lemon juice, olive oil, garlic, and salt becomes a sauce for grilled meats, beans, roasted vegetables, or bread. The French call such things by elegant names; the rest of us may call them dinner insurance.<\/p>\n<ul style=\"padding-left: 28px; margin: 20px 0 28px 0; list-style: disc;\">\n<li><strong>Herb butter:<\/strong> mix softened butter with chopped herbs, garlic, and lemon zest; freeze in small portions.<\/li>\n<li><strong>Green sauce:<\/strong> blend parsley, mint, or cilantro with oil, vinegar or lemon, garlic, and salt.<\/li>\n<li><strong>Herb yogurt:<\/strong> stir chives, dill, mint, or parsley into yogurt for a sauce or dip.<\/li>\n<li><strong>Soup booster:<\/strong> finish lentil, potato, chicken, or vegetable soup with fresh herbs.<\/li>\n<li><strong>Budget pesto:<\/strong> use basil, parsley, or carrot tops with nuts or seeds and a hard cheese.<\/li>\n<\/ul>\n<p>The point is not to become precious. It is to learn that fresh herbs make economical meals feel lively. When food tastes good, leftovers are more likely to be eaten, which may be the most underrated saving of all.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">Preserve the Surplus Before It Becomes Compost \u2744\ufe0f<\/h2>\n<p>At some point, if all goes well, you will have too many herbs. This is a pleasing problem, but still a problem. Herbs can go from abundance to collapse quickly, especially at the end of the growing season or after a vigorous pruning. Preserve them while they are still fresh.<\/p>\n<p>Freezing is often better than drying for tender herbs such as basil, parsley, cilantro, chives, dill, and mint. Chop them, pack them into ice cube trays with water or olive oil, freeze, then transfer the cubes to a container. Drop them into soups, sauces, stews, and saut\u00e9s. They will not look like fresh garnish after freezing, but they will carry flavor beautifully.<\/p>\n<p>Drying works especially well for rosemary, thyme, oregano, sage, and bay. Tie small bundles and hang them in a warm, dry, well-ventilated place away from direct sun. Once fully dry, crumble the leaves and store them in airtight containers. Label them with the date, because dried herbs are not immortal, despite what the back of many spice cupboards suggests.<\/p>\n<ul style=\"padding-left: 28px; margin: 20px 0 28px 0; list-style: disc;\">\n<li>Freeze chopped herbs in oil for quick cooking starters.<\/li>\n<li>Make pesto and freeze it flat in small bags or containers.<\/li>\n<li>Dry woody herbs for winter stews and roasts.<\/li>\n<li>Infuse vinegar with herbs for dressings and marinades.<\/li>\n<li>Mix herbs into softened butter and freeze slices for later.<\/li>\n<\/ul>\n<p>Preservation turns your windowsill garden into a longer-term pantry. It is also deeply satisfying to use your own dried thyme in February, when the world outside appears to have misplaced both color and mercy.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">Common Problems and Sensible Fixes \ud83e\udeb4<\/h2>\n<p>Even easy plants occasionally sulk. The useful thing is to diagnose problems early. Herbs are communicative if you learn their language: yellow leaves, drooping stems, crispy edges, stretched growth, and pests all tell a story.<\/p>\n<p><strong>Yellow leaves<\/strong> often mean overwatering, poor drainage, or lack of nutrients. Check the soil before adding water. If the pot has no drainage, repot immediately. If the plant has been in the same soil for months, feed lightly.<\/p>\n<p><strong>Leggy growth<\/strong> usually means insufficient light. Move the plant to a brighter spot or add a grow light. Pinch back the stems to encourage bushiness, but do not expect pruning alone to solve a light problem.<\/p>\n<p><strong>Crispy leaves<\/strong> may signal underwatering, intense heat, or dry indoor air. Mint, basil, cilantro, and parsley are more vulnerable to drying out than rosemary or thyme. Outdoor containers may need water daily in hot weather.<\/p>\n<p><strong>Pests<\/strong> such as aphids, whiteflies, and spider mites can appear, particularly indoors. Rinse affected plants under a gentle stream of water, remove badly infested growth, and improve airflow. Avoid harsh chemical sprays on herbs you plan to eat.<\/p>\n<blockquote style=\"border-left: 4px solid #2e7d32; background: #f0f7f0; padding: 16px 20px; margin: 28px 0; border-radius: 0 8px 8px 0; font-style: italic;\">\n<p style=\"margin: 0;\">The best pest control is a healthy plant in the right place. Stress invites trouble; good light and sane watering prevent much of it.<\/p>\n<\/blockquote>\n<p>Do not be discouraged by the occasional failure. Every gardener has killed basil. Some have killed it repeatedly, with the grim persistence of a detective in a rainy drama. The difference between failure and skill is usually that skill takes notes.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">A Simple Starter Plan for the First Month \ud83d\udcc5<\/h2>\n<p>If you want to begin without overthinking, start small and make the first month about learning. A compact starter garden might include basil, parsley, chives, mint, and thyme. This gives you herbs for pasta, eggs, potatoes, salads, soups, tea, beans, and roasted vegetables.<\/p>\n<ol style=\"padding-left: 28px; margin: 20px 0 28px 0; list-style: decimal;\">\n<li><strong>Week one:<\/strong> buy healthy starter plants or sow quick-growing seeds such as basil and cilantro. Pot them in containers with drainage and place them in bright light.<\/li>\n<li><strong>Week two:<\/strong> check soil moisture every couple of days. Do not water automatically. Turn indoor pots occasionally so growth stays even.<\/li>\n<li><strong>Week three:<\/strong> begin light harvesting once plants show new growth. Pinch basil above leaf pairs and cut chives near the base.<\/li>\n<li><strong>Week four:<\/strong> use herbs in at least three meals. Make one simple herb sauce or butter so your garden becomes part of your cooking rhythm.<\/li>\n<\/ol>\n<p>Track what you use. If the mint disappears into tea and salads, grow more. If thyme sits untouched like a decorative shrub, reconsider its place. The goal is not to own herbs; it is to make them work for your kitchen.<\/p>\n<p>By the end of a month, you will know far more than you did at the start. You will understand your light, your watering habits, your cooking patterns, and which plants seem happy in your care. That knowledge is worth more than another packet of supermarket basil slowly expiring in the crisper drawer.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">The Small Economics of Flavor \ud83c\udf3f<\/h2>\n<p>Growing herbs will not single-handedly solve the cost of living. It will not pay the electricity bill, tame inflation, or persuade children that green flecks in dinner are not suspicious. But it is one of the rare money-saving habits that adds pleasure rather than removing it.<\/p>\n<p>A herb garden makes economical cooking easier because it supplies freshness on demand. It turns pantry meals into something fragrant and intentional. It reduces waste, encourages home cooking, and gives you a small daily connection to the ingredients you eat.<\/p>\n<p>There is also a quiet psychological dividend. In a world where many costs feel fixed and many systems feel distant, growing a pot of basil is pleasingly direct. You provide soil, light, water, and a little attention. The plant provides dinner. No loyalty card required.<\/p>\n<p>Start with a few pots. Put them where you will see them. Harvest often. Cook simply. Preserve what you cannot use. In time, you may find that the cheapest meals in your kitchen are also the ones that smell best.<\/p>\n<h2 style=\"border-bottom: 2px solid #e0e0e0; padding-bottom: 10px; margin-top: 35px;\">FAQ<\/h2>\n<h3 style=\"margin-top: 24px; color: #333;\">What are the easiest herbs for beginners to grow?<\/h3>\n<p>Chives, mint, parsley, thyme, and basil are among the easiest. Mint is especially forgiving, though it should be grown in its own pot because it spreads aggressively. Basil grows quickly in warm, bright conditions, while thyme and chives are reliable and low-maintenance.<\/p>\n<h3 style=\"margin-top: 24px; color: #333;\">Can I grow herbs indoors all year?<\/h3>\n<p>Yes, many herbs can grow indoors year-round if they receive enough light. A sunny windowsill may be sufficient, but in darker homes or during winter, a grow light can greatly improve results. Indoor herbs also need good airflow, drainage, and careful watering.<\/p>\n<h3 style=\"margin-top: 24px; color: #333;\">Is it cheaper to grow herbs from seed or buy plants?<\/h3>\n<p>Seeds are usually cheaper, especially for basil, cilantro, dill, and parsley. However, starter plants give faster results and are often worth the cost for rosemary, thyme, sage, oregano, and mint. For beginners, a mix of seeds and starter plants is often the best value.<\/p>\n<h3 style=\"margin-top: 24px; color: #333;\">How often should I water my herbs?<\/h3>\n<p>Water when the top inch of soil feels dry, rather than following a strict schedule. Basil, parsley, cilantro, and mint prefer more consistent moisture. Rosemary, thyme, oregano, and sage prefer to dry out somewhat between waterings. Always use pots with drainage holes.<\/p>\n<h3 style=\"margin-top: 24px; color: #333;\">How do I keep herbs producing for longer?<\/h3>\n<p>Harvest regularly, cut above leaf nodes, remove flower buds from leafy herbs such as basil, and avoid taking more than one-third of the plant at once. Give the plants enough light, do not overwater, and refresh container soil or feed lightly during the growing season.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u26a1 Key Takeaways \u2705 Growing herbs at home can cut grocery costs, reduce food waste, and make everyday<\/p>\n","protected":false},"author":1,"featured_media":516,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-economy"],"_links":{"self":[{"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/posts\/517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/comments?post=517"}],"version-history":[{"count":1,"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/posts\/517\/revisions"}],"predecessor-version":[{"id":518,"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/posts\/517\/revisions\/518"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/media\/516"}],"wp:attachment":[{"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/media?parent=517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/categories?post=517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/household-economy.com\/index.php\/wp-json\/wp\/v2\/tags?post=517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}