What are good herbs to grow in kitchen?

I tried growing basil... but it died after a few days. The rosemary is still going strong. How often do you water it?
What are good herbs to grow in kitchen?
Some good choices:



Chives - This hardy perennial herb is easy to grow and can be planted with flowers, vegetables or other herbs. Use as a border or in pots, either indoors or outside. The thin, green tube-like tops have a mild garlic flavor and are used for flavoring salads, soups, stews and stir-fry. Grows well in a sunny or slightly shaded location.



Dill - An easy to grow and attractive annual whose pleasingly aromatic young stems are used for flavoring soups and sauces and the seeds as well as the herbage are essential in dill pickles. Chopped leaves have a rare affinity for sour cream and cucumbers.



Oregano - Popular cooking herb used extensively in Italian, Mexican and Spanish cuisine. Attractive shrub-like perennial grown for leaves which are used fresh or dried to flavor soups, sauces, chilies, pizza, spaghetti, salad dressings, meats, and much more.



Plain Leaf Parsley - This parsley is a favorite as it has foliage, which is medium dark green, flat and deeply cut. More flavorful than the curled types, is gathered, dried and put into airtight jars to be used during the winter for flavoring soups, stews and sauces. Grow some on the kitchen windowsill.



Rosemary - The aromatic leaves of this shrubby evergreen perennial may be used fresh or dried to provide a delightful seasoning to chicken, stew, and all meats. In mild winter areas, makes an excellent hedge. Elsewhere, it is best grown in moveable containers or as an annual. Add greenery to your patio.



Sage - Sage is widely used as poultry seasoning, as well as in sausage, soups, stuffing and stews.



Spearmint - Easy to grow, popular hardy perennial herb with intensely flavored green leaves. Leaves may be used dried or fresh in salads, sauces, jellies, vegetable, meats, and potpourris or as a garnish. Ideal for the apartment dweller.



Thyme - A low growing herb that is a mainstay in French cooking, should be grown in every home garden for ornamental and border effect. Invaluable for aromatic, medicinal and flavoring purposes.



Follow the links in Source(s) to read more about kitchen gardening.
Reply:Rosemary is a good resiliant herb to grow, you can move it outside when it gets big enough too. I don't know exactly how often you water it, but I water mine about once a week and it seems fine! (give it a bit of plant-food as well, you can buy this at garden centres).

Parsley does quite well inside as well, as does a curry plant, and they give off a great smell!
Reply:basil need s alot of direct sunlight, parsley, thyme,oregano,are always used and easy to grow indoors, i have found the gound cover ones.. (such as thyme) grow quickly and need very little upkeep.. (slow-release feltilisers is generally enough to heep them happy :)

The rosemary is a tough herb, as long as it's gettin plent of dirct sun just water to keep the soil/dirt moist. overwatering will cause root rot.

i found the curry plant grrt to grow, it fast growin, and beautifully aromatic. :)
Reply:mini basil is happy to live it's entire life on your kitchen window sill. I'm basil challenged in my yard and even I could keep it alive until winter.



little leaves make it an attractive indoor plant, too
Reply:a herb that can grow
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