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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 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?

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 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.

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.

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?
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