Oregano

Oregano is a beloved herb that’s used in countless cuisines such as Greek, Italian, and Mexican. Its name translates to “joy of the mountain” in Greek! It has an earthy bitterness and is equally delicious blended into marinades, sprinkled on pizza, or tossed in a grain salad. In the summer, I like using oregano in my planters on my front step. They’re both beautiful and fragrant!

Basil

Look beyond Caprese  Salad with this unbeatable peppery herb! Delicate basil is a universal please, starring again in a number of different cuisines. It’s estimated that there are 150 different species of the popular herb! I love using Sweet Basil for pestos and garnishing and Thai Basil for stir fry. Lemon Basil’s unique aroma makes it a favorite for the garden or in a pot on your kitchen counter.

Top a Margherita Pizza, wrap into fresh spring rolls, or blended into a delicious compound butter: chances are you’ll find countless ways to enjoy this popular herb.

Rosemary

Fresh rosemary has a robust, pine-like, and aroma. Its flavor is potent and pronounced, lending beautifully to anything from focaccia, roasted lamb, or any type of potato. It’s one of my favorite ingredients to use with whiskey cocktails, like this Rosemary Maple Bourbon Sour.  

Parsley

Bright and slightly spicy, parsley often gets overlooked as a throwaway spice. Please don’t overlook it! It’s beautiful in tabbouleh, mixed into marinades, or simply tossed into a salad. Traditionally you can find either curly or Italian parsley in most grocery stores, the latter of which I’m partial to. 

Thyme

Thyme is a non-negotiable for cool weather cooking, often being used in rich and savory recipes. Think slow roasted stews, baked vegetables, and French Onion Soup. It’s floral and slightly sharp, offering a lemony bite to whatever you use it in. 

Mint

The ways to use mint are endless! It can be sweet or savory, used fresh or cooked, and flavor anything from roasted meat to cocktails. If you plan to grow it in your garden, take heed: it grows like a literal weed! Best to consider planting in a pot. It’s fresh and cooling, offering a delicate spiciness to the dishes you use it in.

Cilantro

One of the most polarizing herbs, cilantro is slightly citrusy and distinct, offering potent freshness to guacamole, curries, and chutneys. Yes, a small percentage of the population thinks this herb tastes like soap,  but you can’t blame them: it’s genetic! 

Dill

Nothing beats the smell of fresh dill. It truly is one of my favorite scents! Its thin and feathery leaves pack a serious distinguishable punch. It lends incredible flavor to tzatziki sauce, dips, and pasta salads. If you plan to grow it yourself, be sure to nip any small white flowers that start to sprout. This encourages growth and ensures the plat doesn’t go to seed!