There is nothing worse than a new recipe calling for a minuscule addition of fresh herbs and all you can find at the market is a whopping big bunch for $5… ever find yourself skipping the herbs altogether? I did… that was until I started to grow my own.

Below I have listed 6 herbs I use in my cooking and grow in my herb garden.

If outdoor space is a little hard to come by, a number of these can be easily grown on your window sill. Having these herbs on hand will mean no last minute runs to the grocery store and dishes that burst with flavour – what more could you ask for?

PARSLEY
This mediterranean herb is said to boost immunity, aid digestion, protect against certain cancers and alleviate bad breath. Arthritis sufferers have also found it can lessen inflammation, whilst it has also been used to treat urinary tract infections in both men and women. 

When cooking, parsley is most suited to italian and middle-eastern dishes and makes for a perfect garnish. 

• Needs sun and moist, sandy, well-drained soil.
• Plant spring to autumn.
• Harvest when plant is about eight inches high.

THYME 
Rich in iron, manganese and calcium, this herb is also a good source of fibre. Thyme is also know to have natural antibacterial properties. 

When cooking, thyme pairs well all meats, vegetables, casseroles, soups and stuffings. It is also a great herb to add to home-made savoury bread. 

• Needs sun and light, sandy soil.
• Plant in spring.
• Harvest leaves just before plant flowers.

CORIANDER OR CILANTRO
Coriander is known for it’s array of health benefits. It has been known to calm skin inflammation, treat mouth ulcers, indigestion as well as high cholesterol. 

Every part of this herb can be used in cooking, from the roots to the tips. It pairs very well with avocado, spices, coconut, garlic, ginger and chilli. 

• Needs sunny spot and well-drained soil 
• Plant in the cooler months
• Harvest leaves or pull the entire plant out to use the roots

MINT
Soothing and cooling, mint is a potent decongestant, helping to clear the nose, throat and lungs. 

Mint pairs well with a variety of fruits making it the perfect addition to fruit salad. You can also add fresh mint leaves to sparkling water with a splash of lime juice for a refreshing summer drink, or steep a few mint leaves in warm water to make a fresh pot of peppermint tea. 

This herb is probably the easiest herb to grow, so best to place it in a pot to stop it from growing out of control

• Needs sun and moist, well-drained soil.
• Plant in spring.
• Harvest when plant comes into bloom.

BASIL
Basil is rich in antioxidants and the essential vitamins A, K and C, it also contains health boosting magnesium, calcium, iron and potassium. 

Take a bunch of basil and combine with some pine-nuts and olive oil in a food processor to make your very own antioxidant rich pesto. It pairs extremely well with dishes that rely heavily on the taste of onions, garlic and olives as well as pairing extremely well with tomatoes. 

• Needs sun and rich, moist soil.
• Plant at the end of spring or beginning of summer.
• Harvest in early autumn.

ROSEMARY
Rosemary has been used medicinally for since ancient times to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth. It is also a good source of iron, calcium and vitamin B6. 

Rosemary would have to be one of my favourite herbs. It pairs perfectly with roast lamb and chicken. 

• Needs sun and well-drained soil.
• Plant in spring.
• Harvest any time.

DILL
Dill is said to calm digestion. It has also been used throughout history to treat insomnia, diarrhoea, menstrual disorders and cancers. It is also great for gum health. 

When cooking, dill pairs very well with salmon. You can also add it to pesto, toss into salads or mixed with freshly boiled potatoes. 

• Needs rich, moist, well-drained soil and a sunny, sheltered position. Not suitable for indoors because of it’s deep roots. 
• Plant in spring.
• Harvest when the plant comes into bloom.