Top Ten Herbs to Grow

Herbs are a great addition to any home garden, whether it's indoor or out. Fresh herbs can transform your cooking from ordinary to exceptional by adding depth and complexity to your dishes. Easy to grow and use, herbs are a welcome addition to both your garden and your kitchen.

Basil

• Basil comes in lemon, cinnamon, lime and clove flavor varieties.

  Basil (Ocimum basilicum) has a sweet, spicy, licorice-like flavor. Use basil in soups, stews, tomato sauces, marinades, pesto, and with poultry, meat and fish. If growing indoors, plant basil in a16-inch or larger pot in early spring and place in a sunny window. If growing outdoors, plant basil in full sun during late spring.

Cilantro

• All parts of the cilantro plant -- leaves, stems, roots and seeds -- are edible.

  Cilantro (Coriandrum sativum) has a pungent, slightly citrus flavor which pairs well with avocado, chicken, fish, lamb, salsa, soups and salads. If growing indoors, plant cilantro in a 12-inch-wide, 8-inch-deep pot. If growing outdoors, plant in partial sun after all threat of frost has passed.

Chives

• Both the flowers and stems of chive plants are used in cooking.

  Chives (Allium schoenoprasum) have a mild onion flavor and make a great addition to mashed potatoes, cream cheese, eggs and salads. You can grow up to six chive plants in one 12-inch-wide pot or plant them in rows outdoors and then thin them to 8 to 12 inches apart.

Mint

• Mint is a key ingredient in mixed drinks like the mojito.

  Mint (Mentha lamiaceae) has a cool, fresh flavor and is commonly used in mixed drinks and desserts. Mint is best grown in containers because it tends to spread when planted in an open garden. Plant one mint plant per pot and place them in full sun or partial shade in warmer climates.

Parsley

• Flat-leaf parsley is typically used in cooking while the curly leaf variety is used as garnish.

  Parsley (Petroselinum crispum) has a grassy, slightly citrus flavor and comes in flat-leaf and curly-leaf varieties. Sprinkle chopped parsley on your pasta, soups or other entrees to brighten the flavors. Plant in partial shade in 6-inch-wide pots or in the garden spaced 6 to 8 inches apart.

Thyme

• You can easily strip the tiny thyme leaves from the stems by running your pinched fingers down the stem from the top.

  Thyme (Thymus lamiaceae) is a delicate, lemony herb that pairs well with chicken, fish and vegetables. Thyme does particularly well when grown in small pots 6 to 12 inches wide. Place pots on patios or in a sunny windowsill.

Rosemary

• Rosemary has thick, stiff stems that stand upright when growing.

  Rosemary (Rosmarinus officinalis) has a complex, woody flavor that is best when used with beef, lamb or other hearty flavors. Rosemary thrives in full sun and, if planted in a container, needs at least an 18-inch-pot to be successful.

Bay

• Bay leaves are 2 to 4 inches long and have a waxy appearance.

  Bay (laurus nobilis) leaves are added to stews, soups or sauces while they are cooking and then removed before serving. Slightly bitter and floral, bay adds depth of flavor to your cooking. Plant bay in full sun or partial shade either in the ground or in an 18-inch or larger container.

Tarragon

• Tarragon is used in tartar sauce and many chutneys.

  Tarragon's (Artemisia dracunculus) anise, licorice-like flavor is best matched with lamb, fish, beef and vegetables. Place your tarragon plants in full sun. If using containers, plant your tarragon in a 8-inch-deep pot.

Sage

• Sage leaves are covered in a soft fuzz.

  Sage (Salvia officinalis) is earthy and floral in flavor. A common ingredient in stuffing, sage is also used in sausage, pork, lamb, cheese and butternut squash dishes. Sage plants need shade in the afternoon and should be planted in pots at least 12 inches wide and 8 inches deep.