Let’s not lie—buying fresh herbs in Kenya nowadays feels like treating yourself. A small bunch of dhania at the market? It’s already heading towards 50 bob! And the worst part? It wilts before you even use it all.
That’s when I decided to explore best herbs to grow at home. And guess what? You don’t need a farm or shamba to do it. Even if you live in a bedsitter in Pipeline or a flat in Ruaka with just a balcony or windowsill, you can still grow herbs. It’s cheaper in the long run, and honestly, nothing beats the vibe of cutting fresh herbs straight from your plant while cooking.
Why Grow Herbs at Home? (Other Than Saving Cash)
It’s not just about the money. Growing herbs is lowkey therapeutic. There’s something nice about waking up and checking on your little plants—watching them grow, water them kidogo, and seeing new leaves pop up.
Also, you’ll be sure your herbs are clean and organic. No chemicals. No weird sprays. Just you, soil, water, and sun.
- You enjoy that farm-to-table life (without the farm).
- Your food gets a fresh, natural taste—direct from your own “garden”.
Basil – This One Deserves Respect
Basil is the king of herbs, no jokes. It smells amazing, adds that “chef’s touch” to your food, and it’s surprisingly easy to grow.
Mine is growing in a plastic container just outside my kitchen window. I water it every other day and keep it in the sun. As long as you don’t let it dry completely or overwater it, it will thrive. Plus, if you pluck the leaves properly, it keeps producing more.
- Grows fast and smells heavenly.
- Loves the sun, hates soggy soil.
Mint – Freshness for Days
This one is a whole vibe, especially if you love mojitos, lemon tea, or chewing fresh leaves after a meal. I started growing mint in an old bucket, and now it’s spreading like gossip in a chama meeting.
It’s a bit of a bully though—don’t plant it with other herbs or it’ll overtake them. I just give it water and keep it where there’s light but not too much sun. It grows too well sometimes.
- Put it in its own pot or it’ll fight other herbs.
- Perfect for tea, drinks, and that fresh breath life.
Rosemary – Smells Expensive, But Free
I call this one the mboga of the suburbs. Rosemary adds that boujee aroma to meat, stew, and even roasted potatoes. Plus, it grows like a boss.
No need to water it every day. Just plant it in a big pot, put it where it gets sun, and let it do its thing. It’s the kind of herb that thrives with little care.
- Great for forgetful people (like me).
- Makes your kitchen smell like a high-end restaurant.
Coriander (a.k.a Dhania) – Kenya’s Darling
Let’s be honest, what’s food in Kenya without dhania? Chapati without dhania? Pilau without dhania? It’s criminal.
I grew mine in an old basin and it did so well I had to share with my neighbours. The trick is to keep trimming it—don’t let it grow flowers, or it’ll stop producing leaves.
- Needs regular water and lots of sun.
- Trim often to keep it leafy and fresh.
Lemongrass – For Tea and Vibes
This one is for the health lovers and tea addicts. Lemongrass not only tastes good but smells refreshing too. It helps with digestion and is perfect for calming down after a long day.
I planted it next to my fence in a plastic container. It needs sun and space to grow tall. When the stalks are thick, just cut what you need and it keeps growing.
- Grows tall and looks pretty.
- Great for making herbal tea or even juice.
Parsley – Small but Mighty
I used to ignore parsley until I grew it myself. Now I put it in salads, omelettes, and stews. It’s easy to grow and doesn’t need too much care.
Just give it a bit of shade, keep the soil moist, and it will grow bushy. Trim it often and it will keep producing new leaves.
- Light and leafy, perfect for garnishing.
- Grows well in cool, shady corners.
Oregano – Pizza Night’s Best Friend
Oregano tastes like Italy. I’m serious. I sprinkle it on pizza, spaghetti, and meatballs—boom! Instant upgrade.
The plant needs sun and doesn’t like too much water. I use a concrete pot for drainage, and just snip the tops when I need some. It grows better the more you trim it.
- Loves the sun.
- Very strong flavor—use small amounts in food.
Chives – Mini Onions, Maximum Flavor
Chives are like your favourite onions’ baby cousins. They’re good in salads, eggs, or even sprinkled on ugali and sukuma.
They grow straight and thin, like grass. I give mine sun and water, and that’s it. The more I cut, the more they grow back. Super satisfying.
- Low maintenance and easy to grow.
- Tastes like onion but softer and sweeter.
Quick Tips to Keep Your Herbs Alive
- Use good soil (not just dust from the roadside).
- Don’t overwater—most herbs hate sitting in soggy soil.
- Put your herbs where there’s light (at least 6 hours a day).
- Trim often to encourage more growth.
Final Thoughts – Herbs Are a Game Changer
Honestly, once you start growing your own herbs, you won’t go back to buying from the market. They’re fresh, free, and right outside your door. Whether you grow dhania in a sufuria or mint in an old paint bucket, it doesn’t matter—just start somewhere.
It’s fun, it smells great, and your food will taste better than ever. You don’t need fancy tools or a garden. Just a pot, some soil, and a little love.
