How to Grow Spices At Home
When I first learned that there was someone successfully growing spices like ginger, turmeric, cumin and vanilla at home in North Carolina, my mind was honestly blown. I had honestly never considered it could even be possible to grow “exotic” spices like these at home in North America. But Tasha Greer, author of the brand new book Grow Your Own Spices is here to prove that it’s not just possible to grow spices at home in most gardening zones, but that you can actually improve your garden and sharpen your skills
Whether you’re a new gardener or you already have a bit of experience, growing a few spices at home can help you increase your harvests and expand your gardening skills for all of your crops. Here’s how…
The 3 types of spices, and how to grow them at home
Seed Spices
Seed spices like dill, fennel, fenugreek, nigella, cumin, sesame, mustard, and caraway are excellent for boosting overall crop production and learning seed saving skills.
Seed spices must flower to produce abundant seeds. Those flowers are not only critical to spice production but also perfect for attracting beneficial pollinators to your garden.
The more pollinators you attract, the more fruitful your other pollinator-dependent plants like cucumbers, squash, apples, peaches, etc. will be.
Also, growing and harvesting seed spices employs the same basic skills as saving seeds to plant in the garden. You must plan for pollination, identify the perfect time to harvest, and store those spices like you would heirloom and open pollinated garden seeds.
Once you know how to grow and harvest seed spices, you’ll be ready to save seeds for your vegetables too.
Related: 13 Culinary & Medicinal Herbs You Can Grow At Home
Underground Spices
Growing spices like ginger, turmeric, garlic, wasabi, and horseradish for their harvestable underground parts is also a great gateway to expand your understanding of soil amendments and good watering practices.
Spices harvested for their rhizomes, roots, enlarged stems, and bulbs require deeper, more fertile soil than many of the shallow-rooted annuals grown in a typical vegetable garden.
To achieve that kind of soil, you must become skilled at making soilless potting mixes or amending your native soil with aged compost and other aerators like leaf mold or coconut coir to promote drainage. You will also need to maintain soil fertility using liquid fertilizers like homemade compost tea to get the best yields.
Learning to make your own potting soil mixes, improving native soil, and maintaining soil fertility to grow underground spices are key skills that will also make a big difference when applied to your vegetable production.
You’ll also need to master the art of deep watering to ensure moisture and nutrients are available in the root zone for those spices.
Deep watering takes longer at first as you need to slow soak your beds and containers to allow the water to penetrate and saturate fully. Yet, after a few deep waterings, your soil will begin to hold moisture longer so you can water less frequently going forward.
By trading the habit of watering shallow soil daily, for watering fertile soil deeply and only as needed, you drive roots, organic matter, and soil life further underground where it’s easier for nutrients and moisture to remain stable and available to plants. Also, plants with deeper roots are naturally more drought and disease resistant.
Practicing these skills while growing underground spices, then applying them to your other crops, can dramatically improve your yields throughout your vegetable garden.
Perennial Spices
Perennial spices such as cardamom, vanilla, cinnamon, and peppercorns require a long-term commitment to care. Yet for those of us who don’t live in a tropical climate, they are also fantastic teachers that can help us learn to create our own microclimates for growing plants outside their native habitat. Plus, you can keep them indoors part, or all of the year, to add stunning beauty to your indoor home space.
Cardamom and patchouli growing side by side.
Creating microclimates for growing spices
Microclimate creation can seem daunting at first. But really, it’s just a matter of adapting the skills you already use to keep your home comfortable for the health of your plants.
Your home is a microclimate!
As an example, most of us like to cool our homes to about 78℉. Yet we may only heat our homes to 68℉ degrees. This is because our tolerance for heat increases in summer just as our comfort zone for cold expands in winter. So, we adjust our thermostats seasonally to accommodate our tolerances.
For perennial spices, it’s the same. They need more heat during their active growing season but can tolerate cooler conditions when daylight diminishes. In some cases, our comfort preferences coincide directly with our plants’ needs.
As such, our homes are often the perfect environment for many spice plants too. To grow spices indoors, though, you may need to make a few adjustments to your indoor conditions with respect to the following.
Humidity
Tropical and subtropical spices like more humidity than humans typically do. Keep a bowl of water near your plants or run a small humidifier in their vicinity. Or mist the plants with a gentle spray of water regularly to increase humidity.
Additionally, grow several humidity loving plants close together. They will work together to create a humid mini-ecosystem.
Light
Spice plants also have specific light requirements for peak productivity. For example, black pepper and vanilla like bright, filtered sunlight such as through the leaves of a taller plant. Young cinnamon likes part shade but mature cinnamon likes full sun.
Cardamom is adaptable to anything from full sun to part shade while growing. But it needs full sun once it is mature enough to start flowering.
To achieve the right light for perennial spices at home, start them on the outer perimeter of the light radius of your sunny side windows. Then move them closer to the window every few days until you find the light level they love. Also the shade side of the plant toward the sun every few days so you get equal sun all around.
Spices are quite responsive to changes in light quantity. When you get it right their leaves will appear more supple, glossy, and perky. When you get it wrong, they’ll look lackluster and depleted. It’s kind of like us in bad lighting!
Keep in mind, you’ll also need to adjust plant position throughout the year as the sun angle changes. Also note, areas around windows can be cooler than the rest of your house in winter. So, you may need to make environmental adjustments to keep plants tropical warm near cool window areas. Alternatively, use indoor grow lights if you don’t have a warm, sunny window available.
There is so much to learn from growing a variety of spices for seeds, underground parts, or perennial harvests. Moreover, all the skills you use to keep those spices healthy are directly applicable to your annual vegetable garden and perennial food plots. So, why not pick a few and get started?
3 exotic spices to try growingat home
Here are three of my favorite spices that are fun, relatively easy to grow, and highly rewarding for beginner and advanced gardeners alike!
1. Fenugreek
(Full sun, cool season annual, grown for seed)
Fenugreek is a nitrogen fixing legume that grows great outdoors in the ground or in pots. It takes 3-4 months from planting seeds to when you’ll harvest seeds. You can find seeds online through various herb and heirloom seed sellers.
Fenugreek is self-fertile which means you can get seeds with just one plant. However, you’ll want to plant several together to harvest for spice and attract pollinators with its incredibly fragrant aroma.
- In early spring, after risk of frost, soak seeds for a few hours immediately prior to planting. Then plant about ¼ inch deep in prepared garden soil.
- Grow 3 plants together in a 2-gallon pot. Or grow 4 plants together per square foot in your beds.
- Otherwise grow fenugreek as you would bush-type spring peas.
- Allow the fine, narrow pods to dry on the plant.
- Shell small batches like tiny dried beans or thresh/winnow larger batches.
2. Turmeric
(Part to full sun, tropical, perennial grown as an annual)
Turmeric is grown much like ginger. However, its large wide leaves, resembling banana leaves, make for a more impactful house or patio plant.
Turmeric grows best when temperatures are above 70℉. It’s stressed by temperatures below 55℉. Grow it indoors in cold weather and move it outdoors in warm weather. Alternatively, in areas with warm fall conditions and late first frosts, you can start it indoors and transplant it outside when your tomatoes go out.
- Order a turmeric “mother” from a reputable supplier online. These are usually delivered pre-sprouted for early spring planting.
- Plant the mother 2 inches deep in a 3-gallon pot filled with a compost rich potting mix.
- Grow in a sunny window, indoors until you put your tomatoes out. Then move the pot to a wind protected, full or part sun location outdoors. Or continue to grow indoors in a very warm, sunny location.
- If transplanting to outdoor garden beds, start indoors in a 1-gallon pot of aged compost. Then, transplant the entire contents of the pot into beds with deep, rich soil once temperatures are consistently above 55℉.
- Fertilize turmeric weekly while watering using compost tea or organic liquid vegetable fertilizer.
- Harvest rhizomes starting in late summer once they are of sufficient size for fresh use.
- For drying, long-term storage, or to save and replant next year — wait until the leaves begin to die naturally in fall to harvest.
- Use the fingers that grow from the side of the mother as spice. Save the mother (central body of the rhizome) to plant again in spring.
- To dry, boil the fingers to soften then dehydrate and powder.
3. Vanilla
(Filtered-light-loving, tropical perennial)
A new vanilla cutting just starting to climb.
Vanilla is a vining orchid that grows in forest litter. It’s also an epiphyte that attaches to (but doesn’t harm) taller plants using aerial roots.
- Buy vine cuttings or pre-started plants online.
- Start it, or pot up, in a 2-gallon pot of orchid soil mix.
- As it grows, give it trellising to support its length. The vine must grow up 3-5 feet then grow back down to flower. Lattice type trellises, or a wide board, will allow the plant to zig zag up and down in small spaces.
- Vanilla feeds on decaying bark and leaf matter. Top off your pot with fresh orchid soil mix as needed to keep it nourished. Also, use orchid plant food or compost tea one monthly to feed the microorganisms that help decay the soil mix.
- For happy vanilla, keep the growing medium constantly moist but never boggy.
- Aim for relative humidity above 60%. Mist the vines in dry conditions.
- Keep it above 60℉ in winter and as close to 80℉ as you can get it from mid-spring to fall.
- When it begins to flower, in about 3-4 years, hand pollinate new flowers each morning using a toothpick. Here’s a wonderful video tutorial that shows you how.
–> Check out this video to learn how to pollinate vanilla flowers.
A world of spices to discover
These three examples are just the beginning of all the amazing spices you can grow at home. There’s a whole world of spices out there to explore.
Let the adventure begin!
Want more??
P.S. Want more? The October 2020 issue of Modern Homesteading Magazine is all about spices: from their fascinating history to how to grow and use them at home. Subscribe now for FREE and get the latest issue delivered straight to your inbox!
P.P.S. Click here to preorder Tasha’s book, Grow Your Own Spices and get it as soon as it’s available this December!
Tasha Greer is a self-proclaimed “epicurean homesteader” and writer focused on simple, sustainable living. She’s also the author of the book Grow Your Own Spices: Harvest homegrown ginger, turmeric, saffron, wasabi, vanilla, cardamom and other incredible spices, no matter where you live. When she’s not growing food, cooking, or composting, she’s likely rocking on the garden swing with her partner surrounded by dogs, cats, ducks, dairy goats, chickens, a pet turkey, worms, and (occasionally) pigs.
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We’re officially halfway through the pantry challenge and we’re into the “messy middle.” This is the point in the challenge when it can start to feel like a bit of a slog, and even if you’re not doing the pantry challenge, you may still be feeling the slog as we hit the mid-January mark, so to spice things up, I’m offering a pretty massive giveaway...
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Well, it was no small task, but I FINALLY got everything in my pantry inventoried, organized and put away.
I wanted to share my process with you too, so if you’re interested in getting a full tour of our pantry and seeing how I organize things, click the link in my bio @thehouseandhomestead and check it out on YouTube!
P.S. I know you’re not supposed to stack canning jars as having multiple heavy rows stacked on top of each other can compromise the seal of the jars on the bottom. I avoid stacking when possible, but due to the style of our pantry I have made the conscious choice to stack one row (max) on top of the bottom and always make sure to stack jars of equal or lesser weight on top. And yes, we do have plans to add more shelves soon. Just a disclaimer since I’m sure I’ll get more comments about it;)
Also, be sure to leave a comment and let me know about any pantry organization hacks you use! I’m always looking to improve our system:)
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#homesteadpantrychallenge #homesteadpantry #homesteadkitchen #foodstorage #foodsecurity #pantrychallenge #pantrygoals
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Alright, back at it. Wish me luck!
Have you started organizing your pantry yet??
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#homesteadpantrychallenge #pantrygoals #homesteadersofinstagram #homesteading #homesteadkitchen #foodstorage #foodsecurity
🌱 One of the things I get asked the most during the #homesteadpantrychallenge is what we do for fresh veggies. Now, I much prefer to eat seasonally, which means eating the veggies that we preserved over the summer and fall during the winter. But I do start to miss my fresh greens by the time January rolls around.
Sure, I could grow some salad greens over the winter months, but that would require a level of organization that I frankly haven’t reached yet. And quite honestly, I don’t love going out to the garden in the middle of winter due to the torrential rain, swampy mud and frigid temps we get here in the PNW. No no, I’m a little too lazy and disorganized for all that! I’d much rather plant seeds a few days before I want to harvest them and do it all from the comfort of my kitchen during the nasty weather season.
And so, I turn to microgreens to provide me and my fam with fresh greens this time of year. They’re not only packed with nutrients (said to be higher in nutrients than their full grown counterparts!), they can be grown on your countertop and are ready to harvest in just a few days!
Not to mention, they taste delicious and look beautiful! I made this cheesy pasta dish topped with broccoli microgreens for dinner and the microgreens (which are just the seedling version of the full grown plant) tasted just like broccoli. Plus, the purple and green colours take an otherwise kinda boring dish and make it pop💥
I get all of my microgreens from @trueleafmarket, one of the sponsors of this month’s pantry challenge, as well as the current issue of Modern Homesteading Magazine!
To enter to win your own self-watering microgreens growing kit from True Leaf Market, be sure to join in the Homestead Pantry Challenge on Instagram, and to learn more about microgreens AND score yourself a sweet 10% discount off all True Leaf products, make sure you’re subscribed to Modern Homesteading Magazine (discount code is in the magazine and in the delivery email).
If you’re not yet subscribed, click the link in my bio @thehouseandhomestead and subscribe for free!
What’s your go-to source for fresh greens in the winter??
Well, we made it. It’s hard to believe that 2020 is finally behind us, but here we are, at the dawn of a new year; A fresh page and a new chapter.
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To a new year and a fresh start 🥂
It’s the most wonderful time of the year...
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Every year in January, I like to challenge myself to eat only what I've managed to store away throughout the year and avoid the grocery store at all costs. And after the year we’ve just had, many of us are doing our best to avoid the grocery store already. Plus, with the financial impacts of lockdowns and the fragility of our global supply chain, saving a few bucks and taking steps to become more self-sufficient are top of mind for a lot of people right now.
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This year's Homestead Pantry Challenge is even bigger and better than before too, with some exciting prizes up for grabs, including a @lodgecastiron skillet, a self-watering micro greens growing kit from @trueleafmarket and an 8-quart Duo Nova Instant Pot!!!
🥫To join in and enter to win, post photos or videos of your pantry, your meal planning, your meals, etc. during the pantry challenge and use the hashtag #homesteadpantrychallenge in the caption. Every post equals one entry:)
🎞 You can also post in your stories using the hashtag #homesteadpantrychallenge and tagging me @thehouseandhomestead for additional entries!
I'm SO pumped about this year's challenge and I really REALLY hope you'll join me!
The challenge officially begins on January 1st and runs until January 31st, but you can sign up via my link in bio @thehouseandhomestead and get all the details before we begin!
Merry Christmas friends!
While this year, and subsequently this Christmas has been anything but normal, and while we weren’t able to be with our extended families this year , I hope you’ve been able to find peace and joy this season, and to enjoy slower, more intimate moments at home with your immediate family.
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Merry Christmas to all, and to all a good night ❤️
Cranberry sauce is a holiday tradition, but if you’ve ever had store-bought cranberry sauce out of a tin, then you probably know how unappetizing it can be.
From the “glurp” sound that it makes as it slides out of the tin and into the bowl, to the way the jelly stays formed in the shape of the tin even after it’s out, to the bland boringness of the flavour.
No offence to anyone who loves commercially canned cranberry sauce, but even if you love the store-bought stuff, then you’re definitely gonna love homemade cranberry sauce!
I know a lot of people put orange juice or orange zest in their cranberry sauce, and you can totally do that too! But I’m actually not a fan of the orange-cranberry mix, so my recipe calls for a little cinnamon and vanilla, as well as some sugar to give it a sweet spiciness that goes oh so well with Christmas dinner.
But perhaps the best part is that you’re able to can this cranberry sauce too, which means you can make a big batch this year and have enough homemade cranberry sauce on your shelves to last you multiple holiday seasons! Or you could even give some away to loved ones with whom you’re not able to spend Christmas with this year.
Whether you want to can it for later or eat it fresh or just refrigerate it until Christmas, this recipe is a must-try this holiday season.
Link in bio @thehouseandhomestead to get my full recipe plus canning instructions:)
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Look at that JIGGLE!!!
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I love making my own broth at home because I can pretty much guarantee a good gel and lots of collagen in each batch. Plus I make mine super frugally, with bones and veggie scraps that I save in the freezer.
I’ll be posting my recipe (and canning instructions) soon. Start saving those scraps!
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#bonebroth #collagen #nourish #wholefoodnutrition #homesteadkitchen
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This year, instead of travelling all over the country and running around to every Christmas party and holiday event, we can focus on cozying up at home to enjoy the simple pleasures that this time of year brings.
While gathering and celebrating is a big part of the holiday season, it doesn’t mean there’s nothing to take pleasure in and no way to celebrate outside of parties and get togethers. We can still make the best of what’s left of this year by keeping the spirit of Christmas alive in our hearts and homes.
So that's exactly what we're doing right now: we're cooking and baking all the good food, lighting all the candles and twinkly lights, filling our home with all of the spicy, warm scents of the season and settling in for a long, restful winter ahead.
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DIY Christmas Room Sprays with essential oils, melt-in-your-mouth whipped shortbread cookies, traditional Christmas Eve tourtière wrapped in buttery, flaky homemade pie crust and delicious homemade eggnog to enjoy by the fire... These are a few of my favourite ways to enjoy the holiday season at home:)
Link in bio @thehouseandhomestead to get all of the above recipes.
Wishing you tidings of comfort and joy, now and always ❤️
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I make my own body butter every year around this time, and it’s become my favourite way to moisturize my skin during the winter months. Much like a deep conditioner works on your hair, body butter absorbs deeply into your skin to help moisturize, repair and protect it.
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Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-body-butter/ to get the full recipe and “whip up” a batch today;)
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#bodybutter #naturalbeauty #naturalliving #skindeep #homemade #handmade #naturalskincare
The holidays are fast approaching, and that means it’s time for my FAVOURITE THINGS!!! 🎉🎁🎄(aka. The modern homesteader’s Christmas wish list;)
I’ve rounded up all of my fave kitchen tools, books and home and body products that I use all the time and could not live without (ok, I could live without them, but I wouldn’t want to!) and I’m sharing them all with you in this week’s YouTube video!
Grab a mug of something warm (or a glass of something chilled) and come on in for a tour of all the goods!
Link in bio @thehouseandhomestead or go to YouTube.com/thehouseandhomestead for all the latest videos:)
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