em's Care
Grow with confidence
Everything you need to get the most from em-Li
— No experience required
Peppermint is a fresh, aromatic herb that adds a cooling, flavorful twist to teas, desserts, salads, and Asian dishes. It is a natural hybrid aromatic herb (Mentha × piperita), a cross between watermint and spearmint
Seeds per pot: Sow 40–60 seeds per pot and leave them on top of the coco peat (mint needs light to germinate)
Ready to prune in: 4-8 weeks
Best in: Chai, chutneys, raita, cocktails, fresh water
Basil is a fresh, fragrant herb that brings a sweet, peppery depth to pastas, salads, curries, and everyday cooking. It is a warm-climate annual (Ocimum basilicum) prized across Mediterranean and Asian kitchens alike.
Seeds per pot: Sow 20–40 seeds per pot and cover lightly with coco peat (basil needs some darkness to germinate)
Ready to prune in: 3-6 weeks
Best in: Pesto, curries, soups, salads, fresh water
Coriander is a bright, citrusy herb essential to Indian, Mexican, and Southeast Asian cooking, used fresh as a garnish or ground as a spice from its seeds. It is a fast-growing annual (Coriandrum sativum), with the leaves known as cilantro and the seeds as coriander.
Seeds per pot: Sow 25–35 seeds per pot and cover lightly with coco peat (coriander germinates best in light shade with consistent moisture)
Ready to prune in: 3-4 weeks
Best in: Chutneys, salsas, curries, garnish, fresh water
Rosemary is a woody, pine-scented herb that adds a robust, earthy flavor to roasts, breads, and Mediterranean dishes. It is a hardy, slow-growing perennial shrub (Salvia rosmarinus, formerly Rosmarinus officinalis) native to the coastal regions of the Mediterranean.
Seeds per pot: Sow 15–20 seeds per pot and leave them on top of the coco peat, pressing gently (rosemary needs light to germinate)
Ready to prune in: 8-12 weeks
Best in: Roasts, focaccia, marinades, infused oils
Methi is a slightly bitter, aromatic herb whose fresh leaves are a staple in North Indian cooking, while its seeds double as a warming spice. It is a fast-growing annual legume (Trigonella foenum-graecum), grown for both saag (leaves) and whole seed spice.
Seeds per pot: Sow 30–40 seeds per pot and cover lightly with coco peat (methi germinates best with light soil cover and consistent moisture)
Ready to prune in: 2-3 weeks
Best in: Methi saag, parathas, dals, curries
Oregano is a pungent, earthy herb central to Italian and Mediterranean cooking, prized for its bold flavor in both fresh and dried form. It is a hardy perennial (Origanum vulgare) closely related to marjoram, native to the hills of the Mediterranean and western Asia.
Seeds per pot: Sow 40–50 seeds per pot and leave them on top of the coco peat, pressing gently (oregano needs light to germinate)
Ready to prune in: 6-8 weeks
Best in: Pizzas, pastas, marinades, dressings
Sage is a soft, velvety-leaved herb with a warm, slightly peppery flavor, prized in stuffings, butters, and Mediterranean cooking. It is a hardy perennial shrub (Salvia officinalis) native to the Mediterranean, closely related to rosemary.
Seeds per pot: Sow 15–20 seeds per pot and cover lightly with coco peat (sage germinates best with light soil cover)
Ready to prune in: 8-10 weeks
Best in: Butters, stuffings, roasts, herbal teas
Dill is a feathery, tangy-sweet herb with a distinct anise-like flavor, widely used in pickling, seafood, and Scandinavian and Indian cooking. It is a fast-growing annual (Anethum graveolens), grown for both its delicate fronds and its seeds.
Seeds per pot: Sow 30–40 seeds per pot and leave them on top of the coco peat, pressing gently (dill needs light to germinate)
Ready to prune in: 3-5 weeks
Best in: Pickles, raitas, seafood, salads
Purple Basil is a striking, deep-purple cousin of sweet basil, offering the same peppery-clove warmth with a bolder, more ornamental leaf. It is a cultivar of the same warm-climate annual (Ocimum basilicum), prized in salads, garnishes, and infused vinegars for its color as much as its flavor.
Seeds per pot: Sow 30–40 seeds per pot and cover lightly with coco peat (purple basil needs some darkness to germinate)
Ready to prune in: 4-7 weeks
Best in: Salads, garnishes, infused vinegars, cocktails
Baby Spinach is a tender, mild-flavored leafy green harvested young, prized for its delicate texture in salads and quick sautés. It is a cool-season annual (Spinacia oleracea), grown as a cut-and-come-again leaf crop rather than for flowers or seed.
Seeds per pot: Sow 15–20 seeds per pot and cover lightly with coco peat (spinach germinates best in a cool, shaded spot with consistent moisture)
Ready to prune in: 3-4 weeks
Best in: Salads, sautés, smoothies, soups
Red Amaranthus is a vibrant, deep-red leafy green with a mild, slightly earthy flavor, valued as much for its color as its nutrition. It is a fast-growing warm-season annual (Amaranthus tricolor / Amaranthus gangeticus), grown as a cut-and-come-again leaf crop, similar to spinach.
Seeds per pot: Sow 40–60 seeds per pot and leave them on top of the coco peat, pressing gently (amaranthus seeds are tiny and need light to germinate)
Ready to harvest in: 3-4 weeks
Best in: Sautés, dals, stir-fries, salads
Getting started
Steps to your first experience
em-Li-Green is designed to be as effortless as possible. Here's all you need to do.
Troubleshooting
Something not quite right?
Leaves turning yellow
Slow / No germination
Plant leaning to one side
Float is stuck
Sometimes water remains in the tray even though the float sits flush
Still having issues?
FAQs
Why em-Li, if I already have a garden?
1. Reliability, not dependency - Your garden depends on weather, the gardener, soil, timing. em-Li doesn't — guaranteed, year-round harvests, rain or shine, home or away.
2. Truly clean food - No soil, no pests, no chemicals — just water and precise nutrients. You know exactly what's on your plate.
3. Kitchen-level convenience - Cut herbs while you cook. No mud, no washing, no waste — just what you need, when you need it.
4. Grow what you normally can't - Exotic basils, microgreens, delicate salad greens — even herbs that don't survive Indian heat. All from one system.
5. A lifestyle upgrade, not a gardening project - For people who already love greenery but want zero mess and zero effort. Less gardening, more fresh food on demand.
How do I setup em-Li Green?
The easiest way is to watch the video above and follow the instructions. Do reach out to us if you face any confusions
How to get the most out of your em-Li Green?
1. Harvest regularly - Ready in 4–7 weeks. Trim from the top, just above the nodes. Wait until plants are 10–15 cm tall, then harvest up to ⅓ at a time — they'll grow right back
2. Keep it at 20–25°C - This is the sweet spot for growth. Below 20°C, growth slows down noticeably
3. Refill anytime - No need to wait for empty — top up before a trip, or whenever. Partial refill? Adjust nutrients proportionally
4. Give every plant enough light - Faster growers can shade smaller ones — trim the taller plants to even things out.
5. Keep the light bar ~10-12 cm above your plants - Too far, and plants stretch thin reaching for it. Too close, and they can burn. Close enough is fine — no need to be exact.
How to start all over when you feel like having different plants or lifetime of the plant is over?
- Remove the light and bars, unplug the power cable.
- Harvest whatever's left, and discard the coco peat.
- Clean the pots and tray thoroughly with dish soap — leftover coco peat or nutrients can affect the next germination. You may wipe any water off with a dry cloth, and let it dry for a day before restarting.
- Reassemble your em-Li Green.
- Follow the setup steps again
What is Pre-cultivation and how do I do it in em-Li Green?
What is Pre-cultivation?
em-Li Green is built for herbs and greens — not large, trunk-bearing plants like cucumbers or okra. Pre-cultivation lets you germinate those bigger plants indoors first, giving them a near-guaranteed start, before moving them outdoors or into a greenhouse once they're strong enough to handle the outside world.
Feel free to experiment — you can pre-cultivate almost anything this way.
How to do it:
- Sow 1–3 seeds per pot. Once one shoot takes hold, trim the others — each pot has enough resources for just one strong plant.
- Repot anytime after sprouting. No greenhouse? A protected, sunny spot works just as well.
