5 HERBS THAT BELONG IN EVERY KITCHEN GARDEN

Savory and pungent, herbs hold a special spot in the kitchen arsenal, providing the X factor in many home-cooked meals. Judiciously measured in a pinch here and a dash there, herbs add complexity and depth to dishes in subtle and profound ways, rounding out flavors as food hits the tongue.

Perhaps the best way to make the most of them is to try growing your own. Regardless of the size of your home, there’s always room for a pot on the windowsill or a small container. Homeowners with more room can go the edible landscape route for an abundant supply of leafy greens and fresh herbs. From seed to plant to your cooking pot, herbs keep right on giving. Snipping off small quantities stimulates the plants to produce even more. Get your kitchen garden started with these five basic herbs.

Flat-leaf parsley

Much maligned as a garnish, fresh or dried parsley is a kitchen staple. The leaves give a bite to salad greens, and when dried they add depth and complexity to sauces. Once established, parsley beds grow in loose clumps with delicate serrated leaves and spindly stems.

Oregano

With pungent, tight, oval leaves, oregano works wonders in Italian dishes, which favor sweet and savory flavor combinations. Oregano is one of the few herbs that tastes even better dried than fresh. This herb also works wonders as a companion plant to help keep bugs at bay in the vegetable garden.

Sweet Italian basil

The bright green plant with shiny broad leaves loves warm weather. Considered a staple in pasta sauce and summer salads, basil shines in homemade pesto.

Rosemary

A hardy bush with woody branches, rosemary makes the herb garden complete. The needle-like leaves emit the piney aroma of Christmas trees. Rosemary pairs well with roasted meat and savory breads, and it creates one of the most divine kitchen fragrances, sending appetites into overdrive.

Dill

The delicate fronds of this prehistoric-looking  plant creates an indelible impression on the taste buds. Fresh dill is used to cure salmon and season dips, and it is the main attraction in pickles, too.