How to grow the aromatic herbs

Written by Veronica Lavenia

How to grow the aromatic herbs in your kitchen garden or in your small terrace?

Aromatic herbs are essential in the kitchen because they give harmony to the flavors, they add taste and color in a natural way. Using them in the right amount is effective to combat fungi and bacteria that lurk in food.

Moreover, these herbs are a real cure for health. Their aroma helps to reduce salt and their essential oils promote digestion. Herbs like basil, mint and thyme are useful against insomnia while sage is useful against stomach problems.

The aromatic herbs are available all year round even when dry (in this case, the quantity to be used, compared to fresh ones, is just under half) but it is better to favor them fresh and freeze the leaves to have their availability longer. To consume them fresh you have to dip them in a jug of water and they will remain for about six days. Another useful idea is to wash the herbs and immerse them in an oil jar. The oil becomes excellent for seasoning vegetables.

PH. Veronica Lavenia


It is one of the most popular herbs, perfect for seasoning many summer Italian dishes such as pesto, pasta with tomato sauce, soups and minestrone.


It is one of the most intense herbs, perfect for main courses. In Italy, it is usually minced with sage and thyme and is used to fill.


Extremely rich in vitamin C, it is an excellent intestinal disinfectant. In Italy, it is not only used for second courses but also for delicious pasta dishes.


Its fragrant and refreshing leaves are excellent as antinausea. It goes well with courgettes marinated with green beans and cold summer soups.


With a delicate scent, it is the key ingredient of many Italian summer recipes. Perfect paired with aubergines/ courgettes and cheeses.


Natural disinfectant, it is delicious to flavor the melted butter, with the baked potatoes and in the traditional pasta dish “Paglia e fieno” (“Straw and Hay”).


It has a very pronounced aroma, so it should be used in moderation but this aroma makes it ideal for seasoning vegetable soups.

Ph: Veronica Lavenia

Don’t miss:

How to cleanse the body with lemon

How to grow a small vegetable garden


About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Translator at "The Wolf Post".