25 Herbs, Vegetables & Plants You Can Grow In Water

Gardening doesn’t always require soil. Hydroponics, the practice of growing plants in water, has gained popularity due to its space efficiency and the joy of cultivating plants in unconventional ways. Here’s a list of 25 herbs, vegetables, and plants that you can grow in water, making your home a green and bountiful oasis.

1. Basil: A fragrant herb commonly used in Italian cuisine, basil adds a fresh and peppery flavor to dishes like pasta, salads, and sauces.
2. Mint: With its refreshing and cooling taste, mint is perfect for flavoring beverages, desserts, and savory dishes. It comes in various varieties like spearmint and peppermint.
3. Rosemary: Known for its robust flavor and pine-like aroma, rosemary is a versatile herb that pairs well with roasted meats, potatoes, and vegetables.
4. Parsley: A staple herb in many kitchens, parsley has a mild, slightly peppery taste that complements a wide range of dishes, including soups, salads, and sauces.
5. Thyme: With its earthy and slightly floral flavor, thyme is often used in Mediterranean and French cuisines to season meats, vegetables, and stews.
6. Oregano: This herb has a bold and savory flavor that enhances the taste of pizzas, pasta sauces, and grilled meats, making it a popular choice in Mediterranean cooking.
7. Sage: With its warm and aromatic flavor, sage is commonly used to season poultry, stuffing, and sausage dishes, adding depth and complexity to savory recipes.
8. Cilantro (Coriander): Cilantro has a bright and citrusy flavor, popular in many Latin American, Asian, and Middle Eastern cuisines. It adds a fresh kick to salsas, curries, and salads.
9. Chives: These mild, onion-flavored herbs are often used as a garnish for baked potatoes, soups, and salads, adding a subtle onion flavor and a pop of color.
10. Lemongrass: With its lemony and slightly floral taste, lemongrass is a common ingredient in Southeast Asian cuisines, used to flavor soups, curries, and marinades.
11. Stevia: A natural sweetener, stevia leaves can be used to sweeten beverages and desserts without adding calories, making it an excellent alternative to sugar.
12. Lavender: Known for its floral and slightly sweet flavor, lavender can be used to infuse teas, syrups, and baked goods, adding a delicate aroma and taste.
13. Lemon balm: With its lemony and minty flavor, lemon balm is often used to make herbal teas and flavor desserts, imparting a refreshing and citrusy taste.
14. Celery: Celery can be regrown from the base of a stalk placed in water. It’s a crunchy and refreshing vegetable commonly used in salads, soups, and as a snack with dips.
15. Green onions (Scallions): Green onions have a mild onion flavor and are often used as a garnish for Asian dishes, soups, and salads, adding a pop of color and flavor.
16. Spinach: While not traditionally grown in water, spinach can be regrown from its roots in water. This leafy green vegetable is rich in nutrients and can be used fresh in salads or cooked in various dishes.
17. Lettuce: Certain types of lettuce, like romaine or butterhead, can be regrown from the base in water. It’s a versatile leafy green used in salads, sandwiches, and wraps.
18. Bok Choy: Also known as Chinese cabbage, bok choy can be regrown from the base in water. It has a mild, slightly peppery flavor and is commonly used in stir-fries and soups.
19. Kale: Similar to spinach, kale can be regrown from its roots in water. This nutrient-rich leafy green is often used in salads, smoothies, and sautés.
20. Swiss chard: Another leafy green that can be regrown from the base in water, Swiss chard has a slightly bitter taste and is commonly used in Mediterranean and Middle Eastern cuisines.
21. Peppermint: Peppermint has a strong and cooling flavor, commonly used to make herbal teas, flavor desserts, and garnish beverages like mojitos and iced tea.
22. Catnip: While typically associated with cats, catnip can also be grown for human consumption. It has a minty flavor and can be used to make herbal teas or infused in syrups and cocktails.
23. Lemon verbena: With its lemony and floral flavor, lemon verbena can be used to infuse teas, syrups, and baked goods, adding a bright and citrusy taste.
24. Watercress: This peppery and slightly bitter leafy green is commonly used in salads, sandwiches, and soups, adding a tangy and refreshing flavor.
25. Wheatgrass: Wheatgrass is packed with nutrients and can be juiced or blended into smoothies for a healthful boost. It has a slightly bitter taste and is often consumed for its potential health benefits.