It’s spring time! The air is fresh, the sun is warm again and maybe you are actively thinking about what to plant in your garden or flower pots this year!
Have you ever tried to grow your own herbs?
A wide variety of fresh herbs can be found at any garden centre. Adding herbs to pots on your windowsill or making a big herb variety pot for your patio can be quite cheerful! Plus, this keeps them within reach to help add some flavour to your cooking in an easy way!
Fresh herbs are fragrant, add a different kind of flavour to your cooking than dried, and even have some antioxidants that help fight disease! Using more flavourful ingredients also decreases our tendency to use a lot of salt, which can help keep your blood pressure under control.
Here are 10 of the best herbs to grow fresh and how to use them! Get in the garden and have fun!
1. Basil is an easy to grow plant and can be grown in or out of doors.
- How to use it: Goes well with Mediterranean foods like tomato sauce and pesto, meat or seafood. Add fresh basil at the end of cooking as the heat ruins most of the flavour.
2. Chives are grown easily and don’t need much light to flourish. They grow well in a container.
- How to use it: Just snip some off when you need a gentle onion flavour without the bite. Add at the very end to maximize their color and flavour.
3. Cilantro should be planted in full sun and well-drained soil. It needs lots of soil depth due to its root so it will need a deep pot or to be planted in the ground.
- How to use it: You either love it or hate it! Some people find it “soapy,” but regardless, it’s one of the world’s most popular spices! The bright refreshing flavor is common in Latin and Asian cooking. Cilantro is usually eaten raw, added after a dish has been cooked.
4. Dill grows best in deep, loose soil.
- How to use it: This aromatic herb goes with salmon, borscht or other stews and a variety of vegetables (especially carrots and cucumbers).
5. Mint need to be watched as this easy-to-grow herb will quickly take over your flower bed if you let it! Plant mint in its own planter or raised box to keep it contained.
- How to use it: In sweet desserts as well as savoury dishes from the Middle East and North Africa. Fresh mint is perfect for summer-fresh salads, to liven up a sauce, or to brew fragrant teas.
6. Oregano loves sunlight so make sure it gets lots for optimal flavour.
- How to use it: This pungent herb is primarily found in Mediterranean and Mexican cuisines. Add it into soups or stews as well.
7. Parsley needs moist soil. Don’t let it dry out or it will wilt and won’t want to spring back.
- How to use it: This versatile spice is great in pasta dishes, sprinkled on fish and chicken, or added to potatoes. It’s one of the most common and versatile herbs used in Western cooking. Flat-leaf or Italian parsley has the best texture and flavour for cooking.
8. Rosemary likes full sunlight, well-drained soil, and frequent watering.
- How to use it: Its woodsy flavour works well with a variety of roasted or barbecued meats (like chicken, pork and salmon) or mixed into sauces for a more subtle taste. It also blends with tomatoes, spinach, and mushrooms. Because the flavour is strong, it’s best to add rosemary sparingly at first and more if needed.
9. Sage likes plenty of sunlight, good soil, and watering every other day.
- How to use it: With a slightly peppery flavour, sage is great with sweet fruits and veggies like apples and squash, but it also adds a punch to poultry dishes, potatoes or cheese. Don’t worry about overcooking as this powerful spice’s flavour holds up well when cooked for long periods of time.
10. Thyme likes lots of sunlight.
- How to use it: One of the most popular herbs in American and European cooking, thyme can be paired with nearly any kind of meat, poultry, fish, beans, eggs or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem.
Fresh brewed mint tea
- Fresh mint
- Snip off a few leaves of mint from your plant. Alternatively, you can dry your mint leaves in the fall and use them the same way.
- Pour boiling water over leaves and allow flavour to infuse for about 3-5 minutes or until desired strength has been reached.
About Amy Horrock
Born and raised in Winnipeg Manitoba, Amy Horrock is a registered dietitian and member of the Regional Dysphagia Management Team. She loves cooking, blogging, and spreading the joy of healthy eating to others! Outside of the kitchen, this prairie girl can be found crocheting, reading, or exploring the natural splendor and soaring heights of British Columbia with her husband!