Spring has officially sprung and green is on the mind well past St. Patty’s Day as gardens and produce are already creating a surplus of food and foliage. As an apartment dweller, I don’t have much room for a full-blown greenhouse or veggie garden, but I have managed to nurture a pretty good potted herb garden over the past few years. It not only provides some green to our outdoor decor but also saves a lot of money when it comes to cooking up fresh cuisine. Instead of paying $3-$5 for a small bunch of herbs each time I need just sprig for a recipe, I have a plethora of flavor to pluck just outside my door. You can grow herbs from a seed, or pick up a small sampling from your local farmer’s market or garden store.
Here are some of my favorite herbs, recipes and potting possibilities (pictured) to encourage you to start your own cuisine inspired container garden:
Basil
A highly fragrant plant that has become most well known for its role as a main ingredient in pesto. The plant comes in 60 varieties varying in flavor and scent. Lemon basil, anise basil and cinnamon basil all have flavors that subtly reflect their name. The name “basil” is derived from the old Greek word basilikohn, which means “royal,” reflecting the noble and sacred cultural tie. In India, basil is cherished as an icon of hospitality; while in Italy, it is a symbol of love.
- Try it in: Tomato, Basil Mozzarella Salad
Rosemary
Smells like Christmas. Looking like a small sprig from an evergreen tree, the pine-like fragrance and pungent flavor of rosemary goes a long way to flavor a variety of white meat and seafood dishes as well as many soups and sauces. Historically, rosemary’s popularity came from the widespread belief that rosemary stimulated and strengthened the memory, a quality for which it is still traditionally used. In ancient Greece, students would place rosemary sprigs in their hair when studying for exams (maybe stick one behind your kid’s ear before they go out the door to school).
- Try it in: Rosemary Chicken Kebabs and Lemony Couscous
Chives
Related to the onion and leek, chives are the smallest edible species of the onion family. Not only is this herb a great substitute for onion if you don’t have any on hand, but the Romans believed chives could relieve the pain from sunburn or a sore throat and Gypsies have used them in fortune telling and warding off evil spirits (onion breath will do that to you, I guess).
- Try it in: An omelet or scrambled eggs to add a little bit of flavor and color
Mint
This herb is perfect for potting, as it tends to grow wild when left untamed in a garden bed. Like basil, there are about 25 different species of mint to choose from. For the most intense flavor, clip the topmost mint leaves before flowers form. In ancient Greece, mint leaves were rubbed on dining tables to welcome guests, while in the Middle East, the host still traditionally offers mint tea to guests upon their arrival.
- Try it: As a garnish or muddled in fresh brewed iced tea for summer guests




















