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Tips for keeping an indoor Greek herb garden?

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AlexiaTravels

AlexiaTravels

Active member
Has anyone here had success growing a small indoor herb garden with traditional Greek herbs? I’m thinking of setting one up so I can have fresh oregano, thyme, rosemary, and basil year-round, even when it’s too cold to grow them outside.

I’ve read that Mediterranean herbs need plenty of sunlight and well-draining soil, but I’m not sure if a sunny window is enough or if I should invest in a grow light. Also, do you find certain Greek herbs harder to grow indoors than others? For example, I’ve heard mint can thrive inside, but oregano might need more space.

Any tips on pot size, watering routines, or keeping them from getting leggy? I’d love to be able to snip fresh herbs for cooking moussaka, grilled fish, or horiatiki salad right from my kitchen. I have never tried to do an herb garden indoors, only outside.
 
I’ve never tried an indoor herb garden myself (I’ve only grown herbs outside), but I have friends who’ve had success with the classic Greek staples indoors. From what they told me, the key is light. A sunny south-facing window can sometimes be enough, but most ended up adding a grow light to keep the plants from getting leggy, especially in winter.

In terms of difficulty, they found mint to be the easiest, since it grows aggressively almost anywhere. Oregano and thyme can adapt well indoors if you use shallow, wide pots with good drainage. Rosemary is trickier. It likes airflow and can suffer if the soil stays damp. Basil tends to do best in the warmest, brightest spot.

Pot size doesn’t need to be huge. Just make sure there’s drainage. Let the soil dry slightly between waterings, and trim regularly to encourage bushy growth.
 
I had trouble with my indoor herb garden until I adjusted the airflow—basil kept getting moldy. I ended up calling my HVAC guy at https://emersonproservices.com/carrollton/ to check my indoor humidity, and it made a difference. Now I keep the herbs near a window with good air and light, and they're thriving. Also, I found that trimming often keeps them bushy and stops them from getting leggy.
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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