Fresh herbs can turn a nice dinner into a gourmet meal. Every gardener should have a small area
close to the kitchen door full of wonderful herbs, but don't get carried away and plant every
herb available. Start with herbs that can be used almost every day. In the warm-season garden,
plant basil and oregano to spice up salads, pastas and to make pesto. Mints like peppermint or
spearmint add flavor to ice tea. Rosemary sprigs make wonderful basting brushes for chicken on
the grill and thyme is great for seasoning meats, bean and vegetable dishes. In the
cool-season garden include chives for baked potatoes, cilantro for wonderful Mexican dishes and
parsley for garnishes and flavor.