Aromatic herbs are used in the kitchen to enhance and refine the flavor, aroma, and give color to our dishes.

To keep them handy and always fresh, a beautiful idea is to cultivate them at home. You don’t require much space in your kitchen, nor great care to have them, because with a place near a window and a little love it will be enough to maintain and harvest.

But what are the herbs we should grow at home to use in our recipes?

Basil: There is an infinite diversity of types of basil, almost all with aromas of lime and lemon with notes of cinnamon, licorice and anise. It is the main character of pesto sauce and the perfect companion for a homemade tomato sauce. Basil is an extremely delicate and tender herb, so it is advisable to always use it at the end of cooking or before serving. In this way you will not lose its color and its characteristic aroma.

Chives and Ciboulette: It’s a perfect, tender and delicate version of the onion and is one of the perennial aromatic herbs that is used a lot in the kitchen. Its cylindrical shaped leaves give flavor and aroma to many creams, sauces, soups, recipes with eggs, salads, yogurts, dips, cream cheese and fish.

Cilantro, European coriander, Chinese parsley or fresh coriander: It is the aromatic herb, along with parsley, most used in the world. It is characterized by having a strong and penetrating flavor. Its small leaves of intense green color are used to season broths and soups, and very frequently it is used in the preparation of sauces, fish and birds.

Peppermint and Mint: These two aromatic herbs are very similar in essence, except that the shape of their leaves are distinct. Its aroma and refreshing flavor has an endless number of uses in gastronomy being an important ingredient in liqueurs, ice cream, soft drinks, sauces, consomés, and soups.

Oregano and Mejorana: These two aromatic herbs are very similar, since they have almost the same aroma, only that the marjoram has a less intense flavor than oregano and its leaves are softer. Oregano is very famous in the Italian cuisine, as it is the traditional condiment to prepare tomato sauces, pastas, and pizzas. It is also used in broths, in digestive liqueurs, to flavor oils, to make sausages, in the Italian osobucco and in chili with meat.

Parsley: This herb is one of the most used in gastronomy, as it tunes fantastically with all kinds of dishes. As protagonist in sauces like green mojo, Mexican guacamole, Venezuelan guasacaca, Argentinian chimichurri, in salads such as tabulé, pico de gallo, or adding it to the preparation of a tasty chicken broth or beef is a marvel. You can also garnish a butter, yogurt or simply to decorate a dish is perfect.

Rosemary: This aromatic evergreen shrub is widely used in gastronomy, especially in the Mediterranean, and is used for preparing  roasts, stews, sauces, soups to which it gives a very particular aroma enhancing the flavors, especially in the case of meats.

Thyme: This aromatic herb is very popular in Mediterranean cuisine and is a shrub that grows very easily without requiring too much care. You can grow it in the garden and also in a pot, preferably under the rays of the sun and on floors with little humidity. Thyme is used in many dishes to flavor and flavor soups, stews, meats, vegetables and cheeses. From baked vegetables or roasted potatoes, to rissotos, beef, pork, rabbit, turkey and chicken. It is also used for infusions and is attributed numerous medicinal properties.

Dare to have them at home and to cultivate your own aromatic plants. You’ll see how rewarding it is to not only cook with them but also cultivating them!