I am by no means a master gardener. I'm not even sure I can say that I have a green thumb. My personality is to love things to death...including my plants.

However, herbs are one thing that I take a lot of care to tend...mostly because I think fresh herbs make food taste amazing! While sometimes dried will do in a pinch, nothing takes the place of fresh flavors. Here are a few of my kitchen garden favorites, along with a few tips on how to tend them.

basil

How To Grow: Basil is the easiest thing in the world to grow. Simply plant it, water it, and prune it (pinch it above the double-leaf growths, like you see here). If you put some cutting into water and allow them some time, they will even grow roots and regenerate. That's what I did last summer and I couldn't eat enough of it. Make sure the soil is well-drained, but evenly watered. Basil needs 5-6 hours of sunshine every day, but a sunny window will also work.

Flavors: Range from sweet and mellow to pungent and peppery, depending on the variety. This year, I planted sweet basil (which is great for homemade pesto) and Genovese (mmmmm, caprese salads). Some basils are more minty and others more citrusy.

Where To Use: Basil is traditionally used in Italian and Asian cooking. Try some Thai basil in your next chicken stir fry or Genovese basil as a pizza or pasta topper.

thyme

How To Grow: Thyme, while okay when watered, prefers a little bit more of an arid condition. While it's important to ensure it's adequately watered, it's not as critical if it gets a little drier.

Flavors: I always think of comfort food when I think of thyme. It's the flavor of roasted chicken, soup stock, and eggs. It's one of my favorite "fresh" flavors that's often found in home cooking.

Where To Use: Baked eggs, my favorite Italian wedding soup, and even beef stew get a big boost of flavor from thyme.

parsley

How To Grow: Another easy plant that has a lot of uses. Simply plant it in a well-draining pot, pop it in the sun and watch it grow. It's really important to trim it regularly. Simply cut off the more "mature" growths close to the base. Also, since parsley grows up from the ground, give it a little more thorough of a washing.

Flavors: The two most common varieties, curly and Italian flat-leaf, are actually really different in flavor. Curly leaf is more bland, which works well is subtle dishes, whereas Italian flat-leaf has more of an herby flavor.

Where To Use: Parsley is more than just a garnish! Use it for homemade chimichurri (which is amazing with shrimp or steaks) or use it to make this delicious garlicky grilled salmon.

dill

How To Grow: I originally planted my dill as an alternative food source to the black swallowtail caterpillars that were ravaging my parsley crop last year. They seemed to like it - until the little bastards ate it all and went right back to my parsley plants. However, dill is super easy to grow, too. Pop them in the ground and keep them watered. Once they start to grow seeds at the tops, cut them off so they continue to grow.

Flavors: Think sour pickles. The pungent, gets-in-your-nose sweet and sour smell is dill. And it's delicious. The plant itself is very "feathery" and has a tendency to erupt in scent whenever it's disturbed. It doesn't take much of the fresh stuff to get the flavor you want.

Where To Use: Homemade pickles are always a great way to utilize fresh dill. I'm also a big fan of popping it on top of grilled salmon or chicken with salt, pepper, garlic, and a squeeze of lime. It's also commonly found in Italian and Mediterranean dishes.

rosemary

How To Grow: Plant it and leave it alone. Rosemary needs a lot of sun and well-drained soil. It's a super hearty little herb that's actually a shrub. It grows well in dry conditions...it can even flourish as long as temps don't stay below 30° Fahrenheit.

Flavors: Rosemary is really, really strong, so you have to use it carefully. It's got a very "woodsy" flavor. It can be overpowering, especially when you're using the fresh stuff...proceed with caution.

Where To Use: My favorite way to use rosemary is to mince it, then mix it with fresh minced garlic, salt, pepper, and olive oil for a bread dipper. It's also great with grilled chicken or pork. Or you can throw it in a soup, like this roasted garlic and potato soup.