Fresh herbs are one of the easiest ways to take your cooking from basic to brilliant. While dried herbs have their place, there’s something about the aroma and flavour of freshly picked basil, thyme, or coriander that can transform even the simplest dish. You don’t need a whole garden to get started — just a few staple herbs can open up a world of flavour. Here are three that every home cook should keep within arm’s reach.

Basil

Basil is the herb of summer — fragrant, slightly sweet, and incredibly versatile. It shines in Italian cooking, especially in pesto, tomato sauces, or tossed through pasta with a splash of olive oil. But its uses go far beyond spaghetti.

Try layering it in a sandwich, tearing it over fresh mozzarella, or even muddling it into a cocktail. Always add basil at the end of cooking — heat dulls its flavour and can make it turn dark and limp. If you’re growing it at home, keep it in a warm, sunny spot and pinch off the tops regularly to encourage bushy growth.

Thyme

Earthy and aromatic, thyme adds depth to hearty dishes without overpowering them. It’s brilliant in slow-cooked stews, roasts, or anything involving root vegetables. Unlike more delicate herbs, thyme can be added early in the cooking process — it holds up well to long simmering and infuses dishes with a rich, comforting aroma.

You can use thyme sprigs whole and remove them before serving, or strip the tiny leaves for a more subtle approach. It pairs beautifully with garlic, lemon, and butter — perfect for flavouring chicken or mushrooms.

Coriander (Cilantro)

Coriander, known as cilantro in some countries, is bold, bright, and a little polarising. People tend to either love it or hate it — but if you’re in the “love” camp, it’s a must-have. Its citrusy, slightly peppery flavour brings freshness to a huge range of cuisines, from Mexican to Thai to Indian.

Use it raw to finish curries, stir-fries, noodle bowls, tacos, or soups. It loses flavour when cooked, so always add it right before serving. You can also chop the stems and toss them into salsas or marinades — they’re just as tasty as the leaves.