Fresh herbs are an enormous asset to have on hand. But it can also feel like you’re wasting them when you buy such large quantities at the grocery. Thankfully, these six herbs are easy to grow and use in recipes as you see fit!
Basil
Basil is the utility herb that’s extremely versatile. Obvious candidates for basil include pizza, pesto, or pasta. But basil is equally delightful in salads or even Thai dishes as a substitute for Thai basil (though the real thing is always ideal, of course). Basil adores direct sunlight, so place your plant on a windowsill where it will get plenty of sunshine.
Mint
Many homecooks underestimate just how beneficial mint is to have in your home. Its flavor is distinct, so it’s not as welcome in as many dishes as basil. Still, it’s refreshing and delicious in salads, teas, beverages, and almost a must with lamb. Mint is a weed, so it can spread aggressively; plant it in a pot by itself to keep it contained and give your other herbs a fighting chance.
Parsley
Parsley is so much more than just a decoration on the side of your plate. But a little can also go a long way in some dishes, so most people won’t always use all of it before it goes bad. The bright flavor and vibrant green color lifts the flavor of sauces and salad dressings. You can start harvesting parsley once the leaves are large enough to use. Cut the outer leaves first to allow the inner leaves to continue growing.
Cilantro
You knew it was coming: the most polarizing herb on the planet is super easy to grow at home—if you can stomach it. Cilantro is a staple in dishes around the globe, including Mexican, Indian, and Thai cuisines. Cilantro prefers full sun but can also grow in partial shade. It typically does best in cooler weather, and be extra careful not to overwater. Cilantro also grows quickly and actually does better the more often you harvest—the gift that keeps on giving!
Thyme
Thyme is a much heartier herb that has a distinct woodsy flavor that can transform many dishes from drab to fab. Dishes like roasted meats and wintery stews won’t be the same without it. Thyme also prefers full sun. It’s also the first herb on the list to be drought-resistant, so it does well in soil that fully dries out between watering. Thyme might be hearty, but you shouldn’t harvest it until the plant is fully established.
Chives
The final herb on our list is part of the allium family and adds a nice mild onion flavor that goes with virtually everything. We recommend using chives in salads, soups, and as a garnish. As a bonus, their purple flowers are edible and beautiful, so don’t forget to add them to a plate for a touch of color. You can start harvesting chives once they reach about 6 inches tall. Cut the leaves at the base, and they will regrow quickly.
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