#culinary-herbs

#culinary-herbs

Growing herbs in your kitchen is always a good idea. As many of us look to personalize our kitchens despite having limited space, kitchen decor that's also useful is a win. Not only do potted herbs provide lively pops of green as well as lovely aromas, these plants also grant you instant access to fresh ingredients. You'll find yourself incorporating fresh herbs into more meals simply because they're right in front of you, ready to be plucked.

There's no better neighbor for it than marjoram. Companion plants - like rosemary and thyme, or tomatoes and marigolds - are plants that thrive under the same growing conditions. They like the same type of soil, amount of sunlight, and general temperature. Marjoram and lavender make terrific companion plants, stimulating each other's growth and improving their flavors as their shared soil is symbiotically enriched.

Herbs occupy a fascinating space between wild plants and cultivated crops. Unlike fruits and vegetables, which are selectively bred for size, sweetness, and docility, herbs have stayed closer to their wild ancestors. We often use their most potent parts, the leaves and stems, which are packed with volatile oils designed to fend off pests, heal wounds, or lure pollinators to the plant. Those same chemical defenses are what make them taste herbaceous, strong, and flavorful.

Basil has delightful flavors with notes of mint, licorice, and pepper that can turn bitter if not properly maintained, impacting culinary uses negatively.