Most chefs, along with many at-home cooks, are well aware- fresh herbs from your home garden (or from a farmer’s market, most towns have them) are simply the best. And the good news? Many are easy to grow right there on your kitchen counter or window sill.

Likely, the easiest to grow is basil. You can get a ‘starter’ from pretty much anywhere. A pinch or a cutting usually yields better results (for ‘starter purposes’) than growing from seeds. Stick your cutting(s) into a small opening cup or jar (my go-to’s are always wine bottles, never in short supply).  In no time at all, you’ll see little fine white roots shooting from the cutting’s bottom. Once there are a few (of the little roots), they’re ready for the dirt. The plants will do best in well-drained, moist soil. They’re pretty hearty but generally fare best in medium to full light, but not scorching sun. Watering-wise, try to water at the plant’s base and not the leaves. Basil is terrific,c especially in Thai and Italian dishes.

The next easy-to-grow would be mint. From a cutting, pinch off four to six inches of the plant’s top growth. You’ll see little roots within a couple of weeks, then on to planting in the soil.  Mint is very fast-growing so keep this in mind, it may become almost invasive. These guys are very thirsty and need fairly close monitoring for soil’s drainage. Mint prefers partial shade and lots of regular watering. A suggestion would be to plant these guys in a pot; if in a garden, they can practically overtake other garden plants. Fresh mint leaves are great in salads and in Indian dishes and make a great tea.

Another easy-to-grow herb is rosemary. Clip off (these stems are much tougher, you may need garden clippers or a sharp knife to cut) about six inches or so, removing the bottom leaves. (You can plant them in the soil directly with the use of rooting powder, but this takes longer). For clippings, use newer growth; the woodier-stems are harder to propagate. Now–once your little roots have sprouted–onto/into the soil. Bright, indirect light is what these herbs prefer. Water these guys when the top of the soil is dry; do not overwater to avoid root rot. Aromatic rosemary is great in most meat dishes.

Be brave, go out on a limb, and try these three. Purchase some small plants or be braver still and try them from cuttings. And enjoy the meals they will spice up.