If you asked me to name one thing that has the power to elevate your kitchen/cooking skills, I would say it’s learning how to incorporate fresh herbs into your repertoire. Fresh herbs, not dried. In fact, the only dried herb I use regularly is Sicilian oregano. Otherwise, most herbs are best freshly-clipped from the garden. But you don’t need to have a plot of land, or even a back yard, to regularly harvest fresh herbs for cooking.
the indoor herb garden
To grow herbs, you just need a sunny window. For display, you can either place a herb plant grouping on the counter or on the window sill (you can even mix in a couple of lettuce plants, as shown below).
![](https://gardendesignworks.com/wp-content/uploads/2023/02/Herbs-2-1024x683.jpg)
You can prolong the life of store-bought herbs by putting them in water and displaying them in these beautiful green glass bud vases. Soft-stemmed herbs such as parsley, basil and mint will grow roots in a couple of weeks, so you can plant them in pots.
![](https://gardendesignworks.com/wp-content/uploads/2021/09/Chartreuse-herbs-in-windowsill-1.jpg)
If you have the space, a small metal side table would make a nice focal point filled with potted herbs. With a larger console table, you can emulate the look of my “Plant Table” post by substituting various sized potted herb plants in place of the topiaries and other houseplants, shown below.
![](https://gardendesignworks.com/wp-content/uploads/2021/02/Plant-Table-WM-Donna-Talley-Horizontal.png)
TWO CATEGORIES OF KITCHEN HERBS
Kitchen herbs generally fall into two categories: Soft Stem Herbs and Woody Stem Herbs.
![](https://gardendesignworks.com/wp-content/uploads/2023/02/Soft-Herbs--1024x683.png)
![](https://gardendesignworks.com/wp-content/uploads/2023/02/Woody-Herbs--1024x683.png)
MY SIX FAVORITE KITCHEN HERBS
These are my six go-to herbs that I use year round in my cooking (and food styling): Sweet Basil, Italian Parsley, Mint, Chives, Rosemary and Thyme.
![](https://gardendesignworks.com/wp-content/uploads/2023/02/3-Basil-1024x683.png)
There are roughly 50 types of basil – from variegated to lemon and chocolate. But the most commonly used variety is Sweet Basil, also called Genovese. I consider this a summer staple, and use it at the end of cooking to garnish a pasta sauce. It’s also wonderful in cocktails (and mocktails) using Basil Simple Syrup as a sweet herbal base for Gimlets and Martinis.
![](https://gardendesignworks.com/wp-content/uploads/2023/02/5-Parsley-1024x683.png)
The variety that I use for culinary purposes is Italian (or flat leaf) parsley. Not to be confused with Curly Parsley (that infamous 1970s garnish), which is pretty, but also tasteless. Italian Parsley is a staple in my kitchen, as a supporting player in meatballs and as a main ingredient in gremolata (to brighten long braised meats like Osso Buco).
![](https://gardendesignworks.com/wp-content/uploads/2023/02/4-Mint-1024x683.png)
If there’s any herb that should be grown in a pot, it’s mint. The reason is that if you plant it directly into your garden, you will have a mint garden and it will overtake everything else. It’s a little “thug-like” that way. Which is why I keep this herb contained indoors, in a pot, where it won’t take over. There are over 600 varieties of mint, but the most common is spearmint. If you have the space, I recommend adding a fun variety like Chocolate Mint, which makes a lovely garnish for desserts or ice cream.
![](https://gardendesignworks.com/wp-content/uploads/2023/02/6-Chives-1024x683.png)
I use chives (and chive flowers) as an addition to salads and vinaigrettes, which adds a subtle onion/garlic flavor. It’s also my favorite garnish on scrambled eggs (or a frittata) and baked potatoes.
![](https://gardendesignworks.com/wp-content/uploads/2023/02/8-Rosemary-1024x683.png)
With fresh rosemary, a little goes a long way. This is definitely an herb you add during the cooking process, not after, as its piney aroma can be overpowering. I strip the leaves off the branches and chop the rosemary to add to long braised dishes like Zinfandel Short Ribs, Italian Pot Roast and Citrus Braised Lamb Shanks.
![](https://gardendesignworks.com/wp-content/uploads/2023/02/9-Thyme-1024x683.png)
Fresh thyme’s subtle lemony fragrance makes this a wonderful and versatile herb to cook with. I like both the French and English varieties (the English thyme is more pronounced, and has woodier stems than its French counterpart). I use it in poultry and salmon dishes, when I want a add a bright, citrus-y note to a dish. It also pairs nicely with dijon mustard in vinaigrettes and marinades.
FAVORITE RECIPES
Here are a few HomeStylingWorks posts that feature fresh herbs I’ve grown, plus a couple of favorite braising recipes using fresh herbs:
- Pasta with Salsa Cruda & Burrata Cheese (fresh basil)
- Garlic Confit (fresh thyme)
- A Beautiful Charcuterie Board (fresh herbs as a garnish)
- Citrus Braised Lamb Shanks (fresh thyme or rosemary)
- Balthazar’s Braised Beef Short Ribs (fresh thyme & rosemary)
FOOD STYLING TIP
When I’m styling food for photo shoots, I use the predominant herb as a garnish to finish off the dish. For example, when shooting the Thomas Keller Roast Chicken, which is stuffed with thyme and lemon before cooking, I added fresh sprigs of thyme to the finished dish.
![](https://gardendesignworks.com/wp-content/uploads/2020/08/Thomas-Keller-Roast-Chicken-Bouchon-2.jpg)
Another food styling tip is to use fresh herbs as an accent on uncooked dishes. See image below from my charcuterie board post, where I added clipped rosemary, chives with buds and a bay leaf branch. The pop of green adds a lovely finishing touch to a simple charcuterie platter.
![](https://gardendesignworks.com/wp-content/uploads/2021/10/Charcuterie-WM-2-1-1024x768.jpg)
CREATING YOUR KITCHEN HERB GARDEN
Below are links to shop for herb plants (or, if you’re ambitious, seeds), plus a variety of planters and a handy beginner’s guide to growing and cooking with herbs.
HAPPY GROWING!
I hope that this post has inspired you to create a little herb garden in your kitchen that you can use year-round!