Almost every chef has a secret ingredient they swear by. One that helps create an unbelievable dish that often leaves the customer begging for another plate; and more often than not, this magic is usually thanks to something as simple as an herb.

Aromatic and full of character, culinary herbs add depth, texture and color to recipes; and the great part is that these wondrous cooking elements can be easily grown yourself. Whether it’s the fern-like dill or woodsy-tinged marjoram, there’s an herb for every preference and cuisine.

“[Herbs] are a great way to improve your diet, make food taste better as well as reduce the need for salt, fats and oils,” says Karen Kennedy, the Herb Society of America’s education manager.

Here in central Virginia, the climate allows for growing a diversity of culinary herbs. “We’re in Zone 7B which is nice because it’s pretty easy for us to have a nice [herb] variety,” says Amanda Faller, a horticulturist at Lewis Ginter Botanical Garden.

With adequate sunlight and nutrients, herbs will flourish here, including basil, oregano and mint. These are basic cooking staples and some of the best beginner-friendly herbs to grow.

“Within those three categories are so many varieties you can choose from,” says Faller. “I love to grow Thai basil and sacred basil at home. They do really well in our weather and look beautiful.”

For oregano, there’s everything from the bold-tasting Greek variety to the mellow golden one. The world of mint is vast, too. “You’ve got pineapple, chocolate, orange, apple, peppermint and spearmint,” says Faller.

Tarragon, borage and lemongrass are also worth looking into, especially for those who wish to be slightly more adventurous. “Lemongrass is one of my favorites,” says Faller. “It gets pretty big and works great in containers. It’s a beautiful grass and is a key ingredient in a lot of Southeast Asian cuisine [and has] an herbal, lemony flavor.”

You might have already enjoyed the wonders of fresh herbs in local restaurants. Some, like Hanover Tavern, cultivate and incorporate their own herbs into their dishes. The tavern’s organic herb garden, created in 2014, is filled with varieties like parsley, dill, cilantro and sage.

“We have grown every herb we can get our hands on from seed and transplant…with mixed success over the years,” says Toni Guthrie, Hanover Tavern general manager. Their herbs are featured in numerous dishes, like the tavern’s signature sauce, and its basil is used for their Tomato Festival menu.

But don’t just limit herbs to sauces or soups — they’re incredibly versatile. Some, like lemon basil and chamomile, make soothing herbal teas. Others, like lavender and rosemary, can enrich cocktails. Some even have edible flowers, like chives, that can be used to make vinaigrettes.

“You can make a lovely chive blossom vinegar [with] white wine vinegar and the pink blossoms,” says Kennedy. “You can use that in a salad dressing, potato salad or any recipe that uses vinegar.”

Herbs will happily grow almost anywhere — gardens, stacking planters, pots, hydroponic systems. Many will also thrive inside, including during the winter, if given the right care.

“If you have enough sun, like a sunny window, you can definitely grow a few things,” says Faller. “Basil does well, oregano, thyme — even some parsley — but it’s really important they have enough space in a container and sun — that’s probably the biggest challenge.”

Before embarking on this delicious journey though, be sure to also consider the herb variety and needs which will determine how well it prospers.

“If you’re trying to grow cilantro, which really likes cool weather, look for a variety that’s slow to bolt so it won’t go to seed when the weather gets warmer,” says Faller. “The same with basil; it gets powdery mildew here because it’s so humid. Look for a variety that is resistant to that.”

Richmond is home to several herb organizations that offer programs and insight, like the Old Dominion Herb Society and the Herb Society of America’s Virginia Commonwealth Unit.

For those who might want more hands-on experience, Lewis Ginter hosts classes that often feature culinary herbs, like the upcoming Herbal Elixirs & Mocktails from the Garden on Sept. 27 and Medicinal Plants: Traditions, Topicals, & Teas on Oct. 19.

The Herb Society of America also has useful resources, including an herb of the month program. “It helps people begin to learn herbs one-by-one a month in sort of bite-size pieces,” says Kennedy.

There’s nothing better than having a kitchen filled with fresh, fragrant herbs at your disposal; and with boundless options available to grow, a delectable gastronomic experience awaits.