Top 10 Kitchen Garden Herbs to Grow for Cooking 

Commonly used in Italian dishes, basil is great for adding flavor to soups and sauces. When cooking, add it towards the end to maintain flavor. 


Mexican and Asian recipes use cilantro most. Use sparingly and add more to taste because the flavor is powerful. Cut your plant 1/3 down with sharp, clean scissors to harvest. The plant will keep growing leaves. Weekly harvesting promotes growth. 


Dill tastes best before flowering in dips, soups, herb butters, salads, and seafood dishes. Best to harvest only what you need for cooking. To keep the plant producing, clip stems flush with the main stem with pruning scissors. 


Spearmint is utilized in desserts, teas, and jellies, while peppermint is used for its scent. Cut approximately an inch from the container before flowering for a lot. Individual leaves can be harvested anytime. 


Oregano is most common in Italian and Greek dishes; often used in soups, stews, and sauces.  Harvest individual leaves from the stem or harvest a long stem with leaves on it. 


Italian parsley decreases salt in soups, sauces, and salads. It's used to flavor food, not garnish. 

Parsley (Italian) 

Salads, veggies, and herb butters taste crisp with curly parsley. Mostly used as a garnish. Like Italian Parsley, trim outer leaves and let inside leaves mature. 

Parsley (Curly) 

Herbs like rosemary add sweetness and resin to poultry, lamb, and soups. Hand-pull leaves from trim stems or use whole stems as skewers. Stems entirely cut to main or side branches 


Popular in poultry and meat seasoning, sage is great in many culinary dishes. It’s a staple in stuffing. 


Thyme can be used in almost any dish, but especially marinades, vegetables, pasta, potatoes, and pizza. For strongest flavor, harvest thyme just before blooming. 



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