Herbs are the easiest plants to grow and if you like to cook, are a must in your garden.
Herbs and spices are something I have a great deal of in my kitchen, these often small, rambling plants are what give the flavours that bring people back to your table time and again and at the same time, often providing gorgeous scents in the garden.
While many of them come from intern-ational sources, I grow a lot of my own and usually dry or freeze much of the excess.
There are numerous options that can add the necessary flavour, aroma, and freshness to your culinary creations.
I’ve put together some of the easiest to grow that should always be available for what you are making.
n Mint: This is a popular herb grown all year round known for its refreshing aroma. It grows abundantly and can be used for many dishes, from savoury to sweet. Best grown in a pot as it will overtake a garden in no time.
n Thyme: With its earthy and aromatic qualities, thyme is an excellent herb to have in your kitchen garden. It complements a wide range of dishes, including roasted meats, soups, and stews.
n Parsley: This is a staple herb in many kitchens and once was a herb given as a wedding gift. Its fresh, vibrant flavour pairs well with fish, poultry, eggs, breads, and vegetables. It’s also a rich source of vitamins and antioxidants, particularly potassium and Vitamin K.
n Rosemary: This fragrant herb can be grown as a small tree, or as a crawling shrub. It adds a delightful aroma and robust flavour to roasted meats, potatoes, and bread. It is said to be a good aid when crushing the leaves for those whose memories aren’t as good as they once were.
n Coriander (or cilantro): Coriander is a popular herb used in various cuisines. Its distinctive flavour enhances Mexican, Thai, and Indian dishes. Both the leaves and seeds are used in cooking. This grows quickly though and can go to seed speedily.
n Chives: These are a member of the allium family and bring a mild onion-like flavour to dishes. They are easy to grow and are often used as a garnish for salads, soups, and baked potatoes.
n Oregano: This herb is known for its strong flavour and is a key ingredient in Italian and Mediterranean cuisine. It adds depth to pizza, pasta sauces, and marinades.
n Sage: Sage is a robust herb with a slightly peppery taste. It complements poultry, pork, and roasted vegetables. It also has medicinal properties and can be brewed into a soothing tea.
n Dill: Dill is a delicate herb with a unique flavour profile that enhances dishes like fish, pickles, and potato salads. It is relatively easy to grow and can be harvested throughout the year.
n Tarragon: Tarragon has a distinct anise-like flavour and is widely used in French cuisine. It pairs well with chicken, seafood, and creamy sauces. I use it in just about everything.
n Lemongrass: While technically a grass, lemongrass is often utilised as a herb in cooking due to its citrusy flavour. It adds a zesty touch to Asian stir-fries, soups, and curries.
n Basil: This versatile herb thrives in New Zealand’s warm climate and will grow from spring through to late autumn. With its sweet, peppery flavour, basil is perfect for pasta dishes, salads, and pesto sauces.
