I highly recommend that you start to grow herbs at home, and building your own herb garden, however small at first, gives you a wonderful and healthy way to eat fresh organic produce every day if you wish. Hopefully this article will give you a nudge!. To read more visit Herb Gardening. These are a few of my own favourites.

1. Basil – one of the great culinary herbs, originated in the far east, where it was considered a ‘royal’ plant. Basil has a very pungent flavor, and is very widely used for cooking in many European countries – such as Greece, Italy, and France. It is actually considered a symbol of fertility in the Mediterranean region! An Annual, and very easy to grow, a great companion to tomatoes in the ground, and in the kitchen. Basil leaves go well with salads, cheese and egg dishes, and with pasta and pizza. Can be added to soups, stews and a key ingredient in making pesto.

2. Parsley – a very widely used herb around the globe, used both for flavor and for medicinal purposes. A biennial, Parsley grows best in a sunny area, in a rich and loamy soil. Parsley is rich in vitamins A, B, and C. It can be used in many dishes, but especially in soup. In addition to soups, Parsley makes a great addition to salads, casseroles and omelets. And of course, it’s an wonderful garnish for meat and fish, as well as any dish that features onions, and eating a sprig can help to reduce garlic odours after a meal..

3. Chives – belong to the onion family but boast a much more delicate flavor. Chives grow easily in the sun, and need moisture and should be cropped twice a year – use a clippers for this. Chives are an ideal garnish, especially in egg dishes and with cheese dishes; fresh Chives can also be sprinkled over salads, soups, or enjoyed on a freshly baked potato, with some melted cheese..

4. Coriander – a hardy annual grown for the bright green leaves and its seed. Coriander has been used in medicine and cooking for thousands of years. It is actually mentioned in the Bible and its use has also been recorded in ancient India. Sometimes termed ‘Chinese Parsley’. Coriander is one of the most commonly used herbs in Asia and South America. Used as the basis for many curries, spicy sauces and fresh chutneys and salads. Coriander is so versatile that different parts of this plant are known as different herbs. Grinding the dried seeds to use them in your meats, like veal or pork? This is Coriander. Using the leaves to add to some Indian or Asian dishes? You’re now using cilantro!

Thyme - is a must grow for any self-respecting herb gardener. It has a powerful aroma, and there are different types – garden thyme and caraway thyme are the most common. Thyme is a great seasoning for almost any meat. Rub the chopped fresh leaves (you can use dried as well) onto lamb, pork or even beef before you put them in the oven. Thyme, although a bit chewy for some can also can be added to egg dishes, or cheese dishes as well as vegetables. And don’t be afraid to experiment with it on your fish or poultry also. You’ll be nicely surprised.

Copyright 2009 Colin West

Colin West is now a full-time gardener. He has been a gardening enthusiast all his life, and has recently completed a new ebook “How To Grow Your Own Herb Garden” which is available online.

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