How to Successfully Grow Fresh Herbs Indoors — That You’ll Actually Use
We’ve all been there: Inspired by the lush leaves and heady fragrances, you buy some fresh bunches of basil or oregano at the grocery store… only to let them to wilt away in the fridge. But when your kitchen has its very own herb garden (that requires zero gardening skills) everything is fresh exactly when you want it.
A Véritable indoor garden will keep you in zesty thyme, fragrant rosemary, and crisp parsley even in the darkest days of winter — and it doesn’t care how green your thumb is (or isn’t). With self-contained seed pods (they call them “Lingots”) and adjustable grow lights, Véritable indoor gardens do the work of growing fresh herbs, edible flowers, and even baby veggies — all organic, by the way — with minimal effort on your part. You don’t even need to place them near a window!
Véritable uses cutting-edge LED technology that mimics natural daylight cycles to help plants grow to their healthy, flavorful best. The Véritable Smart Garden even goes a step further, adjusting to your home’s ambient light for the perfect dose of LED sunshine. (And by the way, you can get 20% off your order right here!)
Here’s All It Takes
Setup is five minutes: Slide the LED lights into place, fill the self-watering reservoir, and pop in your Lingots. Refill the water reservoir every three to four weeks (the lights will flash to remind you), then sit back and watch your seedlings grow.
Each garden comes with sweet basil, curly parsley, chives, and thyme Lingots, plus you can choose from Véritable’s 70 varieties, including hard-to-shop herbs like marjoram and sorrel. From shiso and tatsoi to mini tomatoes and peppers, you can grow ingredients for your favorite feasts — and plenty of new ones, too. Plus, no more tossing out smelly expired herbs that you didn’t get around to using: Use as few or as many as you want, exactly when you want them.
You’ll have full-grown plants in six weeks (and plenty of delicious little leaves before then). Then it’s time for the fun part: making bright chimichurri, herbaceous vinaigrettes, and fresh salads all year long. Because just-picked herbs somehow taste a little better when leaves are falling outside.