Culinary herbs, those used for cooking, are one of the most essential ingredients one could grow in their garden. If you're already growing your own veggies then planting and nurturing some natural flavourings is the next logical project.

But the question I get asked most when people discover that I am was a chef and that I love to garden is, "Which herbs should I use for [insert main ingredient here]?" Most people either worry that they're going to get it wrong and therefore don't use anything or they don't care and use herbs inappropriately. If you've ever tried carrot soup with chocolate mint, you know what I'm talking about.

As a guide I suggest to most people to taste the herb and get a feel for the sensations that are derived from it. Is it strong and robust or is it a more delicate flavour? Is it bitter or sweet? And then think about the main ingredient you're trying to cook with. What flavours does that have and are they strong or mild, bitter or sweet? Then it's just a case of marrying the two and producing your mind-blowing meal.

One other consideration is what you plan to do with the main ingredient. Will it be casseroled, stewed, steamed, grilled, barbecued, roasted etc? Obviously the cooking time will also determine which herbs to use.

• Beef - a fairly strong tasting meat requires some herbs that are going to complement its texture and richness. If you want to be different with these meat then always experiment with more robust flavours than the delicate ones.
  • Oregano
  • Marjoram
  • Bay
  • Thyme
  • Curry Leaves


• Lamb and Veal - a little more subdued than beef, these ingredients require flavours that can still stand up when needed but won't override the meat. Use them sparingly depending on your chosen cooking process.
  • Sage
  • Rosemary
  • Parsley
  • Chervil
  • Hyssop


• Chicken and Pork - pork could easily fit into using the same herbs as chicken just as well as it could with the Veal and Lamb. However, chicken is a little less amiable and needs some more delicate flavours so that you can still enjoy the taste of the meat.
  • Sage
  • Tarragon
  • Coriander
  • Basil
  • Lemon Thyme


• Fish and Seafood - obvious delicate flavours needed here especially if you're paying mega-bucks to purchase the seafood in the first place. You don't want to mask these delicious tastes.
  • Lemon Grass
  • Lemon Thyme
  • Chives
  • Fennel
  • Dill
  • Chives


• Vegetables - basically the herb garden is at your disposal. Veggies are mostly a blank canvas when it comes to using herbs much like painting your house beige. Apart from some of the stronger flavoured vegetables such as turnips and swedes, most can be enhanced with your own choices. A word of warning though; try and stick with herb choices that you used with your main ingredient so that the flavours don't clash.


• Salads - lots of flowers and simple herb structures are required for salads. The burnet and tansy will give some body to your salad while the rest will give some colour, shape and texture.
  • Nasturtiums
  • Tansy
  • Burnet
  • Borage
  • Marigolds
  • Chamomile


• Desserts - soft and subtle.
  • Mint
  • Fennel
  • Lemon Thyme

That was easy, wasn't it? Obviously this isn't the definitive list on herbs to use in your cooking but it should give you some tips on how to choose which ones to use. And, nothing could be better than plucking them straight out of your garden.

If you plan to grow herbs for cooking in your garden then try locating them as close as possible to the kitchen. Our herb garden is a mere 5m from the back door so harvesting some herbs for the evening meal is never a chore.

And while it may seem logical to plant all your herbs according to how you may use them (as in herbs for chicken dishes in one spot, herbs for beef in another) it doesn't actually work well this way. You're better off planting them according to their size, shape, texture and growing habit.

Happy cooking with herbs.