Forget muddy hands and struggling with potted plants – a new era of gardening is here. Plants don’t need soil, and you don’t need a garden. Chefs have long known that you can grow your favorite herbs right in water – and with more style than energy. Want to become an herbalist with just a glass of water? Read on.
In a world where they have professional chefs more knives than most people have in their socks, and where ingredients are weighed with microscopic precision, one thing is surprisingly simple: growing herbs. No, not in sterile greenhouses or futuristic hydroponic labs – but right in a glass of water, on the sunny shelf of their kitchen. That's what chefs do!
And when three most commonly used herbal heroes – mint, basil and rosemary – put their roots in water, not only surviving, but thriving with enviable elegance. Each one has its own charm, scent, character – and culinary superpower. Let’s take a look at why chefs grow them without soil and how you can follow their aromatic example.
3x spices that chefs grow right in a glass of water on their kitchen counters
1. Mint – the green goddess of refreshment
If meth were a person, it would be the VIP in every cocktail bar. This sassy lady has a bit of cool elegance and a touch of rebellion to her – and she reproduces incredibly well (in water, of course). Chefs love her because she grows quickly, beautifully and without any special requirements.
How do you grow it:
Place a fresh sprig of mint in a glass of water and let it enjoy the sunlight. In a few days you will see roots, followed by a green wave of freshness.
Usage:
From mojitos and lemonades to dressings, desserts and summer salads, mint spices up everything with elegance. And what about dipping it in yogurt dressing? A perfect pairing.
2. Basilica – Queen of the Mediterranean
The basil is like an Italian movie diva: it needs sun, attention and regular fresh water. In return, it offers you a smell that will make you fall to your knees and a taste that will teleport you to a Tuscan terrace. No kitchen that flirts with the title of “gourmet” is complete without it.
How do you grow it:
Cut off the top of the twig and remove the lower leaves. Glass, water, sunshine – voilà. Change the water every few days and gently “greet” it with a conversation (or a selfie for your story).
Usage:
Caprese salad? Sure. Homemade pesto? Absolutely. Or a few leaves on pasta – and you'll look like you have a culinary degree from Rome.
3. Rosemary – a robust aroma with character
Rosemary is like that old mentor from a culinary reality show—strict, prudent, but if you respect him, he'll give you all his knowledge (and flavor). It sprouts in water a little slower than mint or basil, but once it starts, there's no going back.
How do you grow it:
Place the sprig with the softer bottom in water and give it plenty of light. Be persistent – rosemary appreciates patience. And it will endow your kitchen with aromatic endurance.
Usage:
Perfect with baked potatoes, chicken, lamb or, for those who dare, in rosemary tea. Not to mention focaccia – without rosemary, it's just bread with ambition.
Conclusion: a mini jungle with a big impact
Chefs don't complicate things – why should you? Herbs in water are elegant, practical and always at hand. And one more thing: they look crazy good on the counter. If you want to combine aesthetics, taste and practicality in one jar – start here. Mint, basil and rosemary will thank you. And Instagram will be delighted.
