Top 10 'Gourmet-Garnish' Herbs to plant on your kitchen counter for elevating everyday meals - Goh Ling Yong
Ever put the finishing touches on a beautiful home-cooked meal, only to feel like it’s missing that final, professional flourish? You’ve seasoned it perfectly, the colours are vibrant, but it lacks that certain je ne sais quoi that turns a good dish into a truly memorable one. That missing piece, more often than not, is the magic of a fresh, fragrant garnish.
Imagine snipping a few delicate leaves from a pot on your kitchen counter and scattering them over your plate. Instantly, you've added a burst of flavour, an intoxicating aroma, and a touch of elegance that store-bought, dried herbs simply can't replicate. This isn't just about making food look pretty; it's about transforming your everyday meals into a gourmet experience. We call these 'gourmet-garnish' herbs—small wonders that pack a powerful punch.
The best part? You don't need a sprawling garden or a green thumb to cultivate this magic. All you need is a sunny windowsill and a little enthusiasm. In this guide, we'll walk you through the top 10 best herbs to grow right on your kitchen counter, turning your cooking space into a vibrant, edible sanctuary that will inspire you daily.
1. Elegant Chives
Often mistaken for a simple onion substitute, chives are the epitome of culinary elegance. Their slender, deep green stalks deliver a delicate, mild onion flavour without the sharp bite, making them an incredibly versatile garnish. They are ridiculously easy to grow, happily sprouting from a small pot and regenerating quickly after being snipped.
To elevate a dish with chives, think precision. Instead of a rough chop, use sharp scissors to snip them into tiny, jewel-like rings. Sprinkle these over a creamy potato leek soup, a fluffy omelette, or a simple baked potato with sour cream. The pop of green and the subtle flavour create an impression of thoughtful preparation. For a truly gourmet touch, allow some of your chives to flower—their beautiful, edible purple blossoms make a stunning and delicious garnish for salads.
Countertop Tip: Chives thrive in at least six hours of direct sunlight. Keep the soil consistently moist but not waterlogged. When you harvest, snip the stalks about two inches from the base to encourage vigorous regrowth.
2. Thai Basil
While standard sweet basil is a kitchen staple, Thai basil is its more exotic and intriguing cousin. With its sturdy, purple stems, dark green leaves, and a distinct anise-liquorice aroma, it offers a complex flavour profile that can transport a simple dish to Southeast Asia. It holds up better to heat than its Italian counterpart, making it perfect for both cooking and garnishing.
Think beyond Pad Thai. A few fresh leaves can revolutionise a simple chicken or beef stir-fry. Chiffonade the leaves (stack, roll, and slice thinly) and scatter them over a spicy coconut curry or a bowl of Vietnamese pho just before serving. The aroma alone will make your meal feel more authentic and special. It’s also a surprisingly brilliant addition to cocktails, muddling beautifully in a gin and tonic for a spicy, herbal twist.
Countertop Tip: Thai basil loves sun and warmth. A south-facing window is its happy place. Water when the top inch of soil feels dry, and pinch off the top sets of leaves regularly to encourage a bushier plant and prevent it from flowering too early.
3. Lemon Thyme
If you're looking for an herb that does double duty, Lemon Thyme is your answer. It has the same earthy, savoury notes of common thyme but with a bright, pronounced citrusy fragrance and flavour. Its tiny, delicate leaves look beautiful sprinkled over a finished dish, adding a touch of rustic sophistication.
This is the herb you want for brightening up rich or heavy dishes. Imagine scattering a pinch of fresh lemon thyme over pan-seared scallops, a creamy mushroom risotto, or roasted root vegetables. It cuts through the richness and adds a layer of complexity. It's also fantastic for marinades or even infused into honey to drizzle over a cheese board. As Goh Ling Yong often says, the smallest details can make the biggest difference, and a pinch of this herb is proof.
Countertop Tip: Thyme is a Mediterranean herb, so it loves full sun and hates wet feet. Use a well-draining soil mix (add some sand or perlite) and let the pot dry out completely between waterings. It's one of the more drought-tolerant herbs on our list.
4. Dill
With its feathery, fern-like fronds, dill is one of the most visually delicate herbs you can grow. Its unique flavour—a blend of celery, anise, and parsley—is fresh and clean, with a subtle tang that can lift an entire dish. Having a fresh supply on your counter means you can move beyond pickles and explore its true potential.
Fresh dill is a classic partner for fish, especially salmon. A simple garnish of chopped dill over a grilled fillet is perfection. But don't stop there. Mix it into yogurt with a bit of garlic and lemon juice for a phenomenal sauce for kebabs or falafel. Stir it into potato salad, sprinkle it over cucumber and tomato salads, or use it to finish a borscht or creamy vegetable soup. The key is to add it at the very end of cooking, as its flavour diminishes with heat.
Countertop Tip: Dill needs plenty of light to prevent it from becoming leggy. It can grow surprisingly tall, so choose a deeper pot to accommodate its taproot. Snip fronds from the top of the plant as needed.
5. Nasturtium
For a garnish that delivers the ultimate "wow" factor, look no further than nasturtiums. This is a plant where almost everything is edible: the vibrant, jewel-toned flowers and the round, lily-pad-like leaves. Both have a wonderfully peppery, watercress-like flavour that adds a zesty kick to your food.
A single nasturtium flower placed on top of a summer salad, a goat cheese tart, or even a simple piece of avocado toast instantly turns it into a work of art. The leaves can be used whole in salads or chopped and used like any other peppery green. You can even pickle the unripened seed pods to create "poor man's capers." They are the definition of an edible garnish that is as beautiful as it is delicious.
Countertop Tip: Nasturtiums are incredibly easy to grow from seed and don't require rich soil (too much fertilizer results in more leaves and fewer flowers). They love sunshine but will tolerate a bit of shade. They do tend to vine, so a small trellis or a hanging basket near a window can be a great option.
6. Shiso (Perilla)
If you're an adventurous cook looking for a truly unique flavour, shiso is a must-have. A staple in Japanese, Korean, and Vietnamese cuisine, this member of the mint family has a complex taste that's hard to pin down—think hints of mint, basil, cinnamon, and anise all rolled into one. Its beautiful, often ruffled leaves (available in green or a stunning reddish-purple) make for a dramatic garnish.
Use a whole shiso leaf as a wrap for grilled meats or a bed for a piece of sashimi. Finely shred it and sprinkle it over cold soba noodles, rice bowls, or tempura. Its distinctive flavour pairs wonderfully with citrus, soy, and seafood. The purple variety can also be used to naturally colour pickling brines for a gorgeous pink hue. Growing this on your counter is a statement that you take flavour seriously.
Countertop Tip: Shiso needs consistent moisture and a good amount of light, but it can be sensitive to scorching in intense, direct sun. An east-facing window with bright morning light is ideal. Pinch the tips to promote bushier growth.
7. Marjoram
Often living in the shadow of its robust cousin, oregano, sweet marjoram is a more refined and delicate herb that deserves a place in your kitchen. Its flavour is subtly sweet, floral, and piney, with a gentle warmth that enhances rather than overpowers other ingredients. It’s the secret weapon for adding a layer of sophisticated flavour.
Because its taste is so delicate, marjoram is best used as a finishing herb. Sprinkle fresh, chopped leaves over roasted chicken just before serving, stir it into a simple tomato sauce at the last minute, or add it to a vinaigrette for a complex, aromatic dressing. It’s particularly wonderful with egg dishes, poultry, and vegetable soups, lending a certain finesse that will have your guests asking for your secret ingredient.
Countertop Tip: Marjoram likes full sun and well-drained soil. It's a bit more tender than oregano, so it's perfectly suited for indoor container life. Water when the soil is dry to the touch and harvest the leaves before the plant starts to flower for the best flavour.
8. Cilantro (Coriander)
Cilantro is a fast-growing, vibrant herb that is essential for a huge range of global cuisines, from Mexican and Thai to Indian and Vietnamese. Its bright, citrusy, and slightly pungent flavour is polarizing for some, but for those who love it, there is no substitute. Having a fresh pot on hand means you can liven up a dish at a moment's notice.
A generous handful of fresh cilantro is non-negotiable for homemade salsa, guacamole, and tacos. It’s the perfect finishing touch for a bowl of chili, a rich curry, or a fragrant bowl of pho. A cilantro-based chutney or pesto is a game-changer for grilled fish or chicken. The key is to always use it fresh; its flavour fades almost instantly when dried.
Countertop Tip: Cilantro can be a bit tricky indoors because it loves to "bolt" (go to seed) in warm conditions. To prolong its life, give it plenty of light but try to keep it cool. Harvest leaves from the outside of the plant, leaving the central growing tip intact. You may need to sow seeds every few weeks for a continuous supply.
9. Spearmint
No kitchen herb garden is complete without a member of the mint family, and spearmint is arguably the most versatile for culinary garnishes. It’s sweeter and less overpowering than peppermint, with a bright, refreshing flavour that complements both sweet and savoury dishes. It’s also famously easy to grow—in fact, the challenge is often containing it!
A single, perfect sprig of mint makes a glass of iced tea or lemonade look instantly more refreshing. Muddle it for the quintessential Mojito or a refreshing Mint Julep. Finely chop it and toss it with fresh fruit salads, particularly with watermelon and feta. It’s also a classic pairing with lamb and adds a wonderful freshness to Middle Eastern dishes like tabbouleh.
Countertop Tip: This is the one herb that everyone can grow. Give it a pot all to itself, as its runners will quickly take over any shared space. It tolerates a range of light conditions, from full sun to partial shade, and prefers consistently moist soil. Regular harvesting is the best way to keep it under control and producing tender new leaves.
10. Rosemary
With its needle-like leaves and intoxicating piney aroma, rosemary is a robust and powerful herb. While it can be more challenging to grow indoors, the reward is immense. A single sprig can infuse an entire dish with its flavour, and it serves as a stunningly architectural garnish. This is an herb that commands attention.
Use a whole sprig to garnish a perfectly roasted chicken or a thick-cut steak. Drop one into a bottle of olive oil to create a flavourful infusion for bread dipping. It's a classic with roasted potatoes and focaccia bread. For a modern twist, use a sturdy sprig as a cocktail skewer for olives in a martini or to stir a gin and tonic, releasing its aromatic oils.
Countertop Tip: The two keys to happy indoor rosemary are maximum sunlight and excellent drainage. A south-facing window is a must. Use a terracotta pot with a sandy, well-draining soil mix. Water thoroughly, but let the soil dry out completely between waterings. Good air circulation is also important to prevent mildew. For anyone serious about home gardening, the team here at the Goh Ling Yong blog believes mastering rosemary is a worthy challenge.
Your Gourmet Journey Starts Here
Bringing the garden to your countertop is more than just a practical way to have fresh ingredients on hand. It’s a simple act of mindfulness that connects you to your food, encourages creativity, and empowers you to transform your everyday cooking into something truly special.
Don't feel like you need to start with all ten. Pick one or two herbs that excite you the most—perhaps the familiar chives or the adventurous shiso. Water them, watch them grow, and experience the simple joy of snipping off your very own garnish. You’ll be amazed at how such a small addition can make such a big impact on your confidence in the kitchen and the flavour on your plate.
Which 'gourmet-garnish' herb are you most excited to plant? Share your plans and your own countertop gardening tips in the comments below
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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