Everyone loves kitchen herbs, and if you’re thinking about growing some, we’ve selected a few that most chefs agree are the best of the best. Their popularity among the masters of the kitchen can be expressed in three words: flavor, fragrance, and beauty, and for the beginning gardener, they are easy to grow.

Basil grows well in the kitchen because it loves heat. Trim the plants back and use the leaves in salads, stews, ground meats, poultry stuffing, and any dish that includes tomatoes. Start basil from seeds or from plants you can find at your local nursery.

Burnet is one of the prettiest plants. It has feathery leaves that make it a good choice for hanging pots. And the leaves are cucumber flavored, making them a great addition to salads.

Chervil is a fine-leaved herb that resembles parsley and has anise-flavored leaves that you can use to garnish and season soups, sauces, and salads. It will germinate quickly and can be grown from seed.

Chives will thrive in a kitchen window. Its spike-shaped leaves are a perfect fit when a delicate onion flavor is desired, especially on a baked potato.

Lemon balm is probably one of the most aromatic plants and is used in potpourris, sachets and bath water, as well as in teas, fruit salads and drinks. While outdoors it grows erect, and when brought indoors the stems trail down the sides of the pot and the effect is quite pleasing.

Sweet marjoram is an herb that cannot be missing from the kitchen window. You can start the plant from seed, dig one up from the garden, or find one at your local nursery.

Mint will thrive indoors if you keep it out of the sun and in a location that doesn’t get hotter than 65 degrees. Take a cutting from the garden or collect one from a nursery. The cuttings will root quickly in water.

Parsley is one of the oldest herbs known to mankind, and is just as popular today as it was in ancient times. It does well in cool temperatures and, if grown in a glass or metal pot, will thrive for a long time. The flat-leaf variety is undoubtedly the tastiest.

Tarragon should be started from cuttings, as it will not germinate from seed. Bring the plants indoors after the first hard frost. Trim the stems and transfer the plants to large pots for the winter months. The young leaves of the plant are perfect with eggs, fish, poultry dishes and salads.

Thyme is another herb that she will love in your kitchen window. Use it in stuffed peppers, onions, zucchini, meat and fish dishes. Start thyme from seed and make sure it has a sunny spot to grow.

Without a doubt, these herbs are among the most popular among chefs around the world and will be a great start to your indoor herb garden.