Basil

• Scented basil is a key part of Italian cooking and a perfect companion to tomatoes. Eat your own basil in omelettes or as a pesto sauce.
• Growing from seed on a windowsil in a 3″ pot is easy peasy
• Pick leaves as needed, pinching out the top encourages growth

Parsley

• Curly parsley is best used as a garnish and with cold dishes.
• Flat leaved parsley is used with hot dishes according to Jamie Oliver.
• Grown from seed Parsley will last through winter as it is a short lived perennial

Coriander

• With a strong warming taste and very aromatic Coriander can be added in stir fries, couscous and other dishes just before serving.
• Grow from seed

Mint

• Mint is available in several flavours all with that refreshing minty taste to accompany new potatoes.
• Crushing the mint stems brings out extra flavour but chopped leaves are traditionally used in mint sauce with lamb.
• Mint can be grown from seed but I would buy a plant of your chosen mint type.
• Mint is long lived and can spread rapidly via stolens under ground.

Chives

• See them in flower above. Use the edible flowers to decorate a dish
• A mild onion flavour makes Chives useful in potato salad, cheese sauce and egg dishes.
• Sprinkle on cheese sandwiches or make a herb butter to serve with steak or chops.
• Grow from seed and cut leaves as needed.
• Chive plants will regrow each spring and flower in June.

Buying Herb Seeds

• Thompson Morgan have a good selection available on this link.
• Try the windowsill variety pack as a starter.
• Do not use all the seed at once but resow every few weeks to keep a steady supply of tasty aromatic plants.

Read about Winter herbs or Herbs for Drinks, Pillows and Baths