Dried herbs from your spice rack are nice in a pinch but think about how much cooler it would be to pick fresh herbs right from a sunny windowsill to brighten your meals as they brighten your kitchen. Many of the herbs you rely on regularly can grow like grass indoors with a little lovin'.
Basil
The fragrant star of a Caprese salad or sandwich and the leading lady of pesto, basil, is easy to grow. If you get more than you can use, store it by freezing it; it'll retain its flavor and nutrients.
Oregano
Fresh, peppery oregano leaves are terrific on grilled chicken, fish, and pork, or flicked onto a Greek salad. Toss a whole sprig of oregano into a cast-iron fry pan when cooking chicken thighs; the flavor will infuse the fat and meat.
Parsley
Parsley, the aromatic vegetable favorite of Eastern Europeans and a staple of the Mediterranean diet, is a powerful natural diuretic. As such, it has been shown in studies to be an effective antihypertensive—meaning it can lower your blood pressure by removing water from your bloodstream and widening blood vessels.
Rosemary
If you've cooked a rack of lamb, roasted a turkey or root vegetables, or maybe spruced up a classic gin and tonic cocktail with a sprig, you're familiar with the sturdy, woodsy, evergreen-like herb. It's so useful for cooking, you'll want to master growing it in your home.
Thyme
Your grandmother's mother probably dabbed thyme oil on her daughter's skinned knees. Thyme has been prized for its anti-fungal and anti-bacterial properties for hundreds of years.