What Herbs Must I Have for the Kitchen?

Herbs like mint can be used in savory and sweet dishes.

Without herbs, food would be tasteless and boring. According to The United States National Arboretum, herbs are typically the leaves of certain non-woody plants that season food, either fresh or dried. One way to always have fresh herbs is to grow them yourself. Basil, cilantro, mint, chives and oregano are must-have herbs for the kitchen. They are all easy to grow and versatile for different types of recipes. Start with small pots and soil and you will soon have herbs for all your meals. Does this Spark an idea?

Print this article

Basil
- Basil is an annual herb, which means after one full life cycle of flowering it dies and needs to be replanted. However, all the different types of basil are easy to grow. Place them in a sunny spot after the last frost with lots of watering. Be sure to pick its leaves often to prevent it from flowering. Genovese Basil is used in Italian pesto, while many Thai dishes use Purple Basil. A simple way to use basil is to tear a few leaves over freshly sliced tomatoes and mozzarella cheese. Drizzle olive oil and balsamic vinegar over your salad.
Cilantro
- Cilantro and coriander come from the same plant. Cilantro is the leafy part while the seeds are called coriander. It too is an annual herb used in Latin dishes as well as Asian. Place your cilantro plant in a cool area with lots of moisture. During the heat of summer, bring your plant inside. Harvest the leaves and stems once they are approximately 6-inches tall. Add flavor to plain coleslaw with chopped cilantro. Mix avocado, cilantro, chopped red onion and lime juice for a simple guacamole. Mash all the ingredients together with a fork.
Mint
- Mint is a perennial plant, which means it does not need to be replanted after one season. Apple Mint, Spearmint and Chocolate Mint are a few types. Plant mint in a pot or planter in partially shaded areas because the plant can become invasive. It is extremely hardy and if you do not plant it in a pot, the mint will take over your garden. Sprinkle chopped mint with cubed watermelon, feta cheese, red onion and lime juice for a summer salad.
Chives
- Sow perennial chives from seed indoors six weeks before your last frost day. The flowers and the long stem-like leaves are edible. The plants need full to partial sun with well-drained soil. Water regularly to establish the plant. Chives have a onion flavor and can be sprinkled over salads and meats. One easy recipe is to spoon sour cream over a baked potato. Then sprinkle chopped chives on top.
Oregano
- Oregano is commonly used in Italian and Latin American dishes. It is a perennial that is easily started from seed. Place the plant in full sun. The leaves can be harvested at any time but they are most flavorful before the plant flowers. Use the herb in pasta sauce and rich soups. Add chopped oregano to a marinade with olive oil, chopped red onion and lemon juice. Pour over deveined raw shrimp before grilling.