I enjoy cooking. Nothing complicated or fussy, but a good meal at the end of the day? That matters to me. And I’m always on the lookout for ways to make something simple taste better without turning it into a whole production.
That’s where fresh herbs come in. They’re one of the easiest ways I know to take a quick meal and give it a boost, no extra steps, no overthinking. Just a little snip here and there, and suddenly it tastes like you put in a whole lot more effort than you actually did. Which, if you ask me, is a win.
So here are the herbs I keep on hand, grown in pots outside through the summer and on my windowsills come winter, so I’m never without them. If growing your own isn’t for you, you can pick up most of these at the grocery store just as easy.
🌿 Parsley
Adds a fresh, clean taste to just about anything: soups, potatoes, eggs. Use it at the end of cooking or for a garnish. A little side note: ever wonder how people freshened their breath before toothpaste? They chewed on parsley and also mint.
🌿 Basil
Perfect for pasta, sandwiches, sauces, and salads (caprese salad) and, of course, it makes a mean pesto. I grow the Italian sweet basil, but there are a variety of different flavors for various uses if you’re interested. You can find Thai basil which is a bit more spicy. There is also lemon and lime basil, a more citrus flavor, cinnamon basil, which speaks for itself, and Holy basil which has a minty, clove flavor.
🌿 Chives
Mild and easy. Great when you want flavor without overpowering a dish. It’s great on eggs, potatoes (think baked potato, butter, sour cream & chives on top), and salads. It adds great flavor to dips and spreads. I grow regular chives and garlic chives and use an abundance of both. But that could be because my family drops by to snip a bundle for themselves.
🌿 Rosemary
Strong and hearty. A little goes a long way, especially with roasted meats, stews, breads. But do be careful, too much of it can overpower the meal. Use sparingly.
🌿 Thyme
Quiet but dependable. There is so much you can do with thyme. It adds flavor to roasted meats, pork, chicken, lamb and veggies as well. You can make thyme butter and also thyme infused oil to add to salads or veggies. It blends in and somehow makes everything taste better. I also grow lemon thyme, the touch of citrus perfect for summertime salads.
🌿 Mint
Fresh and bright. Not just for tea, but great in fruit, drinks, and even salads. There is a variety of flavors to choose from: chocolate, apple, pineapple, strawberry, orange. I grow regular mint, chocolate, and apple. They add delicious flavor to iced tea.
🌿 Oregano
A must for anything Italian-inspired. There is also Greek and Mexican oregano, each having their own distinctive taste. You can toss it into sauces or sprinkle over roasted veggies and add to dressings. It is a versatile herb.
🌿 Cilantro
You either love it or you don’t, but if you do, it adds a bright, fresh kick to so many dishes. I sometimes think cilantro is an acquired taste. Start off gently with it and you may just find you enjoy it. It’s great in salsas, guacamole, or you can simply use it as a garnish.
🌿 Dill
Light and slightly tangy. It works great with seafood and chicken. Fabulous in dips, in a cucumber salad, mixed in potato salad, and also soups. I enjoy it on my eggs.
🌿 Lemon Balm
A quiet favorite. Light citrus flavor that works beautifully in teas and desserts. You can also use it with poultry, fish, salads, or just to freshen things up. I dry the leaves and make tea with it. I also keep fresh cut stems in water by open windows and on a breezy day it fills the air with a lovely scent.
See? Nothing complicated. Just a handful (or… a few handfuls) of herbs that can sit in a pot or on a windowsill and make everyday meals a whole lot better.
I like knowing they’re there when I need them, no extra trip to the store, no realizing halfway through cooking that I’m missing something. Just snip, toss, done.
Give a couple a try. You won’t be disappointed, and I’d love to know the herbs you enjoy cooking with. So do share!
Until next time, stay prepped and prepared.
Pepper
Pepper’s Prep Tip: To make your store-bought herbs last longer, place them in a glass container with water covering the stems, then slip a quart-size plastic bag down over the entire glass so it covers both the herbs and the container. They’ll keep fresh longer and be ready when you need them.
