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Weekly Gardening Tips for Your Area


7 Herbs for a Garnish Garden

Renee Valdes
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Chorizo with rosemary l The Home Depot Garden Club

It’s not too late to start a garnish garden. Herbs grow better as the weather begins to cool down. Plus, you can always overwinter your herbs in a sunny window indoors. 

For easy portability, plant your herbs in containers. That way, you’ll always have fresh, aromatic herbs within reach for soups, stews, chili, veggies, beef, poultry, fish and even grilled chorizo. 



1. Basil. Among the easiest herbs to grow, basil tastes great as a garnish because of its licorice-like flavor. The more you pinch basil, the more it grows. Move it indoors before frost. Try Thai basil for a tasty twist on the typical meal. 


Bundle of thyme makes a great aromatic arrangement.

2. Thyme. Use thyme as a garnish for soups. If you’ve got too much, dry it on a rack and save for later.


Chervil l The Home Depot Garden Club

3. Chervil. Often called French parsley, chervil is a delicate herb with an amazing taste. It’s highly aromatic and brings out the flavors of any dish.


Dill l The Home Depot Garden Club

4. Dill. Often used as a pickling herb, dill does so much more than that. It enhances the flavor of steak and salmon dishes when used as a garnish. 


Cilantro garnish for salsa

5. Cilantro. Cilantro works well with spicy foods, such as green chimichurri (above) or tomatillo salsa. It also shines as a topping in tacos or pad Thai. You can’t go wrong.



6. Rosemary. Pungent rosemary thrives not only in the garden but also in the kitchen. Rosemary looks attractive tossed on your favorite dish or use the whole branch as a decorative garnish. Grow rosemary in containers or use perennial rosemary in the strip between the sidewalk and the street.


Egg frittata with chives l The Home Depot Garden Club

7. Chives. Work with chives and you’re dealing with one of those versatile herbs that go with almost any dish. Sprinkle chives on simple dishes such as potatoes or more complex meals such as a frittata with tomatoes and zucchini. Chives bring a touch of onion taste but don’t overpower a dish.



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