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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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Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
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