Herbs give dishes a unique taste and aroma, making them richer and more appetizing. Some of them you may already know well, while others you might discover for the first time. Growing your own herbs is not only an enjoyable activity but also a great way to always have fresh greens on hand.

I have a small herb garden at my summer house, and at home, I grow arugula, greens, and flowers in boxes on the balcony. This year, my arugula kept producing until mid-December! On my kitchen windowsill, I always have a pot of fresh rosemary. That's why I recommend paying attention to seed packets—growing your own herbs is easy, and the results will pleasantly surprise you.

A Short Guide to Herbs

Basil
The sweetest leaves are found at the tops of the stems. This tender herb is popular in Italian and Thai cuisine. Basil comes in different varieties, but their flavors are similar. Green basil is considered classic, while purple basil is an eastern hybrid with a spicier note. It pairs well with parsley, rosemary, thyme, and oregano. It’s best to add basil at the end of cooking, as high temperatures destroy its flavor.

Chervil
Looks similar to parsley but has a mild, rich anise-like aroma. It’s best added at the end of cooking because it loses its flavor when heated. Pairs well with tarragon and parsley.

Cilantro (Coriander Leaves)
Has a bright, fresh, and distinct taste. It should be used in moderation, as it can dominate a dish. It looks similar to parsley and is popular in Indian, Middle Eastern, and East Asian cuisines. For curries and meat dishes, finely chopped stems and roots are often used. It pairs well with mint, parsley, and thyme.

Marjoram & Oregano
These herbs are very similar and can be used interchangeably. Marjoram has a sweeter, milder taste, while oregano is more intense and spicy. Fresh marjoram is preferable, but when dried, it can be replaced with oregano. Both herbs are popular in Mediterranean cuisine, especially in tomato-based dishes. They pair well with thyme and parsley.

Parsley
Flat-leaf parsley has a stronger flavor than curly parsley, making it the better choice for cooking. It pairs well with almost all aromatic herbs. To preserve its aroma, add it at the end of cooking.

Rosemary
A fragrant herb with an intense flavor, perfect for meat, especially lamb and game. It’s popular in Mediterranean and Middle Eastern cuisines. In cooked dishes, rosemary sprigs are best removed before serving. It pairs well with strongly aromatic herbs such as bay leaf and thyme.

Thyme
A fragrant herb often found in the wild. It has a slightly sweet, mildly spicy flavor and is popular in French and Italian cuisines. It complements fish, mushrooms, and herbs like rosemary, parsley, oregano, and cilantro. Lemon thyme is perfect for tea and desserts.

Sage
Has a rather intense aroma, so it should be used sparingly. It pairs well with fatty meats like pork and duck. It’s excellent for flavoring oils and vinegars. Pairs well with rosemary, oregano, and cilantro.

Dill
Its feathery leaves are added to salads, side dishes, and as a garnish. It pairs well with chives, parsley, and thyme.

Fennel
Fennel greens are sold along with the bulb and have a delicate anise flavor. They are used in sauces and fish dishes. Pairs well with parsley and thyme.

Tarragon (Estragon)
A very versatile herb with a refined vanilla-anise aroma. It perfectly complements fish and poultry. It should be added in small amounts, as its intense flavor quickly infuses the dish. Pairs well with parsley, chervil, and marjoram.

Why Grow Your Own Herbs?

Fresh herbs always have a richer taste and aroma than dried ones. Plus, they are easy to grow at home—on a balcony, windowsill, or even in a garden. Having your own herb garden allows you to experiment with different flavors and always have fragrant additions to your favorite dishes at hand.

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