Hi Everybody,
As the crisp air of autumn settles in and our gardens start to wind down for the season, I often find myself longing for the bright, bold flavours of homegrown Thai herbs and vegetables.
Over the years, many of you have asked me how to bring those authentic tastes right into your own kitchens—without having to travel all the way to Thailand! So, I thought I’d share
some of my favourite tips and stories for growing Thai herbs and vegetables at home, no matter how much (or how little) space you have.
My Little Thai Garden: Memories and Fresh Beginnings
When I was a child in our small Thai village, my grandmother always kept a patch of lemongrass and holy basil just outside the kitchen door. She’d send me out with a basket to gather handfuls for dinner—sometimes
in rain, sometimes in sunshine. Even now, thousands of miles away on Vancouver Island, I keep pots of Thai basil and kaffir lime leaves near my window. There’s something magical about snipping a few leaves and knowing you’re about to transform a simple dish into something extraordinary.
Easy Thai Herbs & Vegetables to Grow at Home
Whether you have a sunny windowsill, a balcony, or a
backyard, these classic Thai herbs and veggies are surprisingly easy to grow:
Thai Basil (Horapha): Essential for stir-fries and curries. Grows well in pots—just keep it warm and give it plenty of sunlight.
Lemongrass: Start with stalks from the grocery store. Root them in water, then plant in a deep pot. Great for soups and teas!
Kaffir Lime: The fragrant leaves are a must for curries and
salads. Try a dwarf variety for containers indoors.
Bird’s Eye Chili: These little peppers pack a punch and thrive in pots with lots of light.
Galangal & Ginger: Both can be grown from fresh roots. Plant in rich, moist soil and harvest as needed.
With just a few pots, you can enjoy the taste of Thailand all year round. And the best part? Every time you snip a sprig or pick a chili, it’s like a little
trip back to my childhood kitchen.
NOTE: Don’t forget, you can always get free customer support at Kallayanee’s Kitchen, if you need more information about growing Thai plants.
From Garden to Table: Cooking with Homegrown Thai Flavours
If you’ve ever joined one of my Thai cooking classes, you know how much I love using fresh, local ingredients. Homegrown
herbs truly make a difference in dishes like Green Curry.
With just a few pots, you can enjoy the taste of Thailand all year round. And the best part? Every time you snip a sprig or pick a chili, it’s like a little trip back to my childhood kitchen.
If you’ve been thinking about starting your own Thai herb garden, now is the perfect time. And if you’d like to learn how to use those fresh flavours in authentic recipes, I’d love to see you at an upcoming
class. Don’t wait—spots are always in high demand and fill up on a first-come, first-serve basis!
Fall classes filling up fast — book now if you want a class!
Our Fall classes are filling up quickly, but there’s still time to join us for a hands-on experience. Of the 18 classes we are offering this Fall, there are only five with places remaining. Please click on the hyperlinks to view
the whole class.
Saturday, Oct. 11: Ginger Beef & Friends: 5
Saturday, Oct. 18: Spicy Southern Delicacies: 6
Sunday, Nov. 2: Thai Picnic Favourites:
6
Saturday, Nov. 8: Thai Classic Favourites: 6
Sunday, Nov. 9: Hot & Spicy Veggies, (Vegetarian): 4
As always, if you have questions about gardening, Thai cooking, or anything else, just reply to this email or reach out through our website. I love hearing from you!
I hope to see you
soon!
Sincerely,
Kallayanee
