I’m a Frugal Shopper: 7 Herbs I Grow in My Kitchen To Save Money
Written by
Lydia Kibet
Edited by
Amen Oyiboke
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Buying fresh herbs every week might not seem like a big expense until you add up how often you toss out wilted, unused bunches. For frugal shoppers, growing your own herbs is one of the easiest ways to cut grocery costs and reduce waste. Even if you don’t have a yard, you can create a small garden right in your kitchen using windowsills and repurposed containers.
GOBankingRates spoke to Anup Mutalik, founder of HouseplantsNook, a Brooklyn-based community of seven roommates who turned their kitchen into a thriving indoor herb station.
Here’s a look at the herbs they grow to save $20-$30 a month and how long it takes to harvest.
Basil
Basil is a popular culinary herb that adds sweet, peppery, and aromatic flavor to various dishes. According to Mutalik, basil grows up to 24 inches tall and prefers a pot that’s 6 to 8 inches wide and at least 6 inches deep.
It takes three to four weeks to plant basil from seed to harvest. Give it at least six hours of direct sunlight daily and consistently moist soil. He recommends pinching tops early (just above the leaf node) to make it bushy. “Basil becomes pesto for pasta nights,” he said, making it one of their most-used herbs.
Mint
Mint grows quickly and well in a shallow, wide container — preferably 8 to 10 inches. It prefers indirect light and consistently moist soil.
“Start from cuttings in water. They root in about a week and are ready to harvest in three weeks,” said Mutalik. He emphasizes trimming often to avoid legginess. “We use mint in hummus and iced tea.”
Rosemary
Rosemary is a woody herb that prefers drier soil and full sun. You need a 6 to 8-inch wide pot that’s at least 8 inches deep. You’ll wait two to three months before your first harvest. “Harvest soft tips only, never woody stems,” he said. “Rosemary flavors our baked dishes and herbal infusions.”
Lavender
This herb grows about 18 to 24 inches tall indoors. Mutalik recommends using a 6 to 8-inch pot, at least 6 inches deep, ideally clay or unglazed ceramic for breathability. “Start with a young plant instead of seeds. Flowers take two to three months, but leaves can be clipped after a few weeks,” he said. “Lavender adds depth to our cookies or simple syrups.”
Parsley
Parsley is compact and perfect for smaller spaces. A 6-inch-wide and deep pot is enough. It takes six to eight weeks to grow before it’s ready to harvest. “We harvest the outer stalks once it’s mature,” Mutalik explained. Keep the soil evenly moist and place it where it gets indirect to moderate sunlight.
Thyme
Thyme is low-growing and needs little space — just a 4 to 6-inch shallow pot. It’s ready to harvest after six to seven weeks. “We’ve even started air-drying thyme for longer-term use,” said Mutalik. It loves strong light and dry soil. Let the top inch or two dry out between waterings.
Chili Peppers
Dwarf chili plants stay under 16 inches tall but need at least 8-inch-deep containers. It takes eight to twelve weeks from seed to fruit. “They need full sun and consistent moisture. Don’t let the soil dry out while flowering or fruiting,” Mutalik shared. “We even started air-drying our own chili flakes for longer-term use.”
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