kitchen herbs in brown flower pots


Do you love cooking? Or have that dream kitchen lay out that you have always dreamed of setting up.  It is just not a kitchen without the addition of kitchen herbs to it. most kitchen herbs are grown by the kitchen sink near the window to let in light. Herbs are an accessory to the looks of your kitchen in addition to their basic uses. In this article we shall have a look at the top kitchen herbs for your kitchen and how to use them. Herbs are the best way to add flavor and color to any sort of food or drink without adding fat, salt and


Basil is great kitchen herb for the addition o flavor to soups and sauces. It is popularly applied to Italian dishes. It is advisable when cooking, to apply basil towards the end to maintain flavor. Basil is a good antioxidant and helps to fight against blood sugar.

Dill kitchen herb

Dill is often used as a flavorful addition to dips, soups, salads, potatoes, peas and fish dishes. This kitchen herb has a sturdy flavor just before it flowers, hence it is best put to use before the plant flowers. Dill helps to fight bad breath, cramping, swelling and aids the digestion of food in the stomach.   


This kitchen herb exists in several varieties. It is commonly used in making desserts, and teas. Peppermint which is a variety of mint is commonly preferred for its very strong aroma. The best time to harvest mint is before it starts flowering.  Mint helps to freshen up ones breath and is also good for calming the stomach.


Oregano is popular in cooking Italian and Greek dishes like often soups, stews, and sauces. 

 Parsley (Italian)

Italian Parsley is popularly used in soups, sauces and salads. It will reduce the need for salt when added to your meals. It is rather a flavor additive rather than a garnish. It plays a role in achieving a more balanced flavor when added to your food. Parsley is a good source of vitamin A, C, and aids food digestion in the stomach.


Is most especially Used for poultry, lamb and soups, Rosemary has got a sweet and sticky flavor. It is commonly used for white rice, poultry products and soups


Thyme herbs are versatile and can be used in a variety of dishes. It especially blends well with vegetables, pasta, Irish potatoes, and pizzas. The best time to harvest   thyme is just before blooming, that’s when you will benefit most from its flavors.

Coriander /Coat meal

Coriander is commonly known as coat meal in Uganda. It comes from and is related to the carrot, parsley, and celery family. It has a good aroma and adds flavor to food. It is popularly added to soups and stews. It is a good antioxidant, helps in digestion and is also associated with lowering blood sugars.

How to keep and store fresh kitchen herbs

  • If you have got a garden of herbs you will surely have a fresh supply of herbs for your kitchen.  Just snip a few herbs right before you use them. There is no need for you to harvest your herbs before time. Keep your growing herbs fresh by watering them regularly
  • If you are buying your herbs from the market store them in an upright glass of water. This will help to keep for kitchen herbs fresh for about 3-5 days.
  • You can also freeze your kitchen herbs in water. Do this by adding fresh herbs to an ice cube tray and then fill the tray with purified water and Freeze. When the herb and water are frozen, move the cubes to a freezer bag.

Top kitchen herbs and their food combinations

Here is a summary of Kitchen Herbs paired with foods that they compliment best;

  1. BASIL – pesto, tomato sauce, tomato soup, tomato juice, potato dishes, prawns, meat, chicken and poultry, pasta, rice, egg dishes, strawberries
  2. BAY LEAVES – soups, stews, casseroles, meat and poultry marinades, stocks
  3. CHILLI – meat, chicken and poultry, shellfish, tomato dishes, curries
  4. CHIVES – salads, chicken, soups, cheese dishes, egg dishes, mayonnaise, vinaigrettes
  5. CORIANDER – Asian dishes, stir fries, curries, soups, salads, seafood, guacamole
  6. DILL – salads, sauces, fish, sour cream, cheese and potato dishes
  7. FENNEL – stuffing’s, sauces, seafood, salads
  8. GARLIC – soups, sauces, pasta, meat, chicken, shellfish, pesto, salad dressings, bread
  9. GINGER – cakes, biscuits, Asian dishes
  10. LEMONGRASS – Asian dishes, stir fries, curries, seafood, soups, tea
  11. MINT – drinks, confectionery, meat, chicken, yoghurt, desserts, sauces, vegetable dishes
  12. OREGANO – cheese dishes, egg dishes, tomato sauce, pizza, meat, stuffing, bread, pasta 
  13. PARSLEY – pesto, egg dishes, pasta, rice dishes, salads, butter, sauces, seafood, vegetable dishes
  14. ROSEMARY – fish, poultry, meat, bread, sauces, soups
  15. SAGE – stuffing’s, tomato dishes, cheese dishes, pumpkin dishes, chicken dishes
  16. THYME – chowders, bread, chicken and poultry, soups, stock, stews, stuffing’s, butter, cheese, mayonnaise, mustard, vinegar.

5 Tips to Note When Cooking with Top Kitchen Herbs in Your Kitchen

  1. Dried kitchen herbs are much more strongly flavored than the fresh ones. As a general rule, one teaspoon of dried herbs equals four teaspoons of fresh.
  2. Some herbs like rosemary and parsley are hardier than others which tend to be commonly mild. Hard flavored will retain their flavors during the cooking process, and can be added at the start of your cooking process.
  3. A few kitchen herbs like bay leaves are only used for their flavors but should not be eaten.
  4. The flavors in dried kitchen herbs will keep fading with time. These should be discarded after 12 months.
  5. It is advisable to dry kitchen herbs Dried while they are whole and while still attached to their stalks. These tend to have a stronger flavor than those dried as loose leaves.


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