15 Easy to Grow Herbs: Bring Life to Your Garden and Home

Many herbs are easy to grow even if you don't have a dedicated garden space.

With the convenience of growing herbs at home, you can harvest them whenever you want.
A quick sprinkle of fresh basil or mint will enhance the flavor of soups, stews, salads and drinks.

Even if you live in an apartment or condo, a container on a balcony or a small planter in a sunny kitchen window is all you need to start your own herb garden.

Here are 15 easy-to-grow herbs to get you started.

BASIL

A universal favorite, basil is widely used in Italian and other Mediterranean cuisines. Grown all year round in most areas, this heat-loving plant comes in many different varieties, from tallsweet basil to spicy Thai basil.
Basil has many health and nutritional benefits as an important source of vitamins, minerals and antioxidants.

ROSEMARY

This woody plant gives off a woody scent reminiscent of pine, with a robust flavor described as a cross between sage and lavender.
Use it to flavor poultry, meats, stews and casseroles. This tender perennial is grown throughout the year in colder areas. Small plants can be brought indoors for the winter.

OREGANO 

Belonging to the mint family, oregano is a staple of Italian and Mexican cuisines.Its spicy, robust flavor can be used to season poultry, beans, spaghetti and pizza.This easy-to-grow perennial is hardyin most zones and can be grown indoors or outdoors.

LAVENDER

This popular Mediterranean perennial is known for its soothing floral scent and therapeutic properties.
Flower buds can be used in recipes and drinks, or preserved in a variety of ways, such as essential oils, bath salts, sachets and potpourri.
Although lavender grows best outdoors in warm, dry conditions, it can also be grown indoors in a sunny location from seed or small starter plants.

LEMON VERBENA

Lemon verbena has a high concentration of oils, with an intense lemon aroma that emerges when you touch the foliage. The leaves add a refreshing touch to fish and poultry dishes, salad dressings, jams and drinks.
It offers manyhealth benefitsand is also used in potpourris or cleaning products.
This tender perennial can be grown in pots in colder regions and placed indoors for the winter.

PARSLEY

One of the most common andeasiest to growherbs, parsley's slightly bitter taste is used to enhance soups, stews, and salads, and isa common ingredient in Middle Eastern cuisine.
It helps with digestion and is a good source of vitamins A and C. Parsley is a tender biennial that is grown as an annual in most areas from seed or seedlings, and can also be grown indoors.

SAGE

The pungent, resinous flavor ofculinary sageis best when combined with other strong-tasting herbs such as rosemary, thyme, and bay leaf.
Use it to season meats, sauces, root vegetables and winter stews.
This hardy subshrub thrives even with little care and is best grown outdoors, but can also be grown indoors from seed or young plants on a sunny windowsill.

FRENCH TARRAGON

A favorite of gourmet chefs, French tarragon is a classic ingredient in béarnaise sauce and chicken salads.
The peppery licorice flavor also works well in soups, eggs and seafood dishes.
This fast growing herb, grown from divisions or seedlings, is best grown outdoors in a sunny, well-drained location.

THYME

A common ingredient inEuropean,African, and Latin cuisines, the robust, earthy flavor of thyme is used to season savory dishes such as braised meats, roasted vegetables, stews and soups.
It can also be added to marinades, teas and cocktails. Flavors include lemon and caraway. This perennial can be grown outdoors or indoors from seeds or young plants.

MINT

The fresh, bright flavor of mint adds depth to Mediterranean and Asian cuisines. There are many varieties of mint, including:

• Peppermint
• Spearmint
• Pineapple mint
• Chocolate mint

The fragrant leaves have many health benefits, including as a digestive aid.
Use mint to flavor tea, yogurt, salads and main dishes.Because mint spreads vigorously,it is best grown in pots.

CORIANDER

With a flavor reminiscent of parsley and citrus, this fragrant herb is a popular ingredient in Mexican, Indian and Asian cuisines.
It contains a chemical compound that can give an unpleasant soapy taste to some people.
The leaves are used to season:

• The tacos
• Le guacamole
• Stir-fries
• The curries

While the plant and seeds are known as coriander.
Primarily grown from seed, this fast-growing annual can be sown every 2-3 weeks for successive harvests.

ANETH

Most often used in preserving pickles,the anise flavor of dill also enhances the tasteof lamb, fish, salads and vegetables.
Themedicinalbenefits of dill include digestive aid and reducing swelling and cramping.
Mainly grown from seed, the flowers of this easily self-seeding annual attract beneficial pollinating insects.

FENNEL

This herb with itssweet, anise flavoris particularly versatile, as all parts of the plant, including seeds, stems, bulbs and delicate leaves, are edible.
Use fennel to season soups, stews, seafood, meats and salads.
There are two main types of fennel:one grown for the bulbs and the other for the foliage.
They are grown either from seed or from seedlings, and grow best in a sunny location.

GERMAN CHAMOMILE

Best known for its calming effect and other health benefits, chamomile is a versatile herb that is most often consumed as a herbal tea, but is also used in soaps , balms and essential oils.
It grows as an annual in most areas, easily self-seeding from seed.
The small white daisy-like flowers and finely cut foliage make an attractive addition to any vegetable garden or cottage-style border.

CHIVE

A good substitute for onions, this member of the garlic family has a mild flavor that mellows with cooking.
The grass-like foliage can be finely chopped andused for seasoning:

• Eggs
• Fish
• Potatoes
• The soups

The ornamental, globe-shaped flowers are edible, and the plant's small size is suitable for containers and small spaces.