If you are interested in using fresh herbs and you have never grown them before, I recommend you start with something that is not too difficult, like one of the mints. Among all of the herbs I grow in my garden, mint requires absolutely the least amount of care.
Beyond the traditional spearmint and peppermint there are an unbelievable number of varieties of mint with interesting names and subtle aromas. Like one called 'Hillary Sweet Lemon Mint' and for those with a sweet tooth there is chocolate mint. One of my personal favorites is apple mint. Its fuzzy foliage makes a nice addition to a flower arrangement.
No matter which mint you choose, they all prefer to grow in humus-rich, consistently moist soil with full sun, although they will also do well in partial shade.
Over time, you may find that your plants can become tall and spindly. If this happens, just cut them back. I use scissors, but if you have a larger plot you can actually mow your mint with a lawn mower. This will cause the plants to produce lots of new tender shoots, where you'll find the best flavor.
Growing mint comes with this warning: a little of this plant can go a long way because it is such a rampant grower. To keep it from invading other parts of your garden plant it in a bottomless plastic nursery pot that is at least 10 inches tall. The aggressive underground stems will be confined within the container. This will keep the mint from overwhelming other plants in your garden and you will still have plenty to use in recipes such as this one for a simple mint sorbet.
Recharge your spirit and taste buds with this refreshing sorbet.
Strip and wash enough spearmint leaves to make 1 packed cup.
In a pan mix a solution of water, corn syrup and sugar. Bring the mixture to a boil, and then add the mint.
Cover the pan and remove it from the heat. Allow the mint mixture to sit for 15 minutes to infuse the syrup with the mint flavor. Strain the solution into a shallow dish and add the lemon juice.
Chill or partially freeze the liquid, then fold in two beaten egg whites.
Freeze again until the sorbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times.
Time to prepare: 1 hour.