Which Indoor Garden Is Best For A Small Kitchen?
We’ve all been there. You buy a beautiful bunch of fresh basil for one specific recipe, use about four leaves, and stick the rest in the fridge. Two days later, you find a sad, blackened, slimy mess. It’s a waste of money and a waste of perfectly good herbs. The dream, of course, is to just snip a few leaves off a thriving plant right on your kitchen counter whenever you need them.