It turns simple tomato sauce into a feast for the palate, and Insalata Caprese into a delicacy: Basil (Ocimum basilicum) is the secret weapon of Italian cuisine. But here's a tip: basil should not be cooked with the dish; add it only at the very end. Otherwise, the delicate leaves will become mushy and lose their aroma.

You can sow this annual herb outdoors starting in May, or grow it year-round on a windowsill. It couldn't be easier: convenient, round seed discs that fit standard pot sizes ensure a timely supply! However, its delicate leaves are also very popular with slugs – if you have many of these pests in your garden, you might prefer container cultivation.

Rosemary (Rosmarinus officinalis) is indispensable for sauces and grilled, stewed, or roasted meats – simply simmer a sprig with the dish and remove it before serving. Oregano (Origanum vulgare), just like marjoram (Origanum majorana), is a must-have on any pizza and also enhances sauces – dry them for your winter supply!

Thyme (Thymus vulgaris) is a component of bouquet garni and harmonizes well with fatty meat dishes as well as vegetables. Sage (Salvia officinalis) is another culinary staple. Fry it in browned butter for a few minutes until crispy, and it turns simple pasta or tortellini into a gourmet delight!

Lavender (Lavandula angustifolia) is also a star in Mediterranean cuisine. It pairs perfectly with stewed lamb, but equally well with desserts. It prefers sunny and warm conditions, and the soil should be nutrient-rich and well-draining.

This quintet of herbs is winter-hardy when planted directly in the ground in milder climates. For added security, you can provide winter protection with brushwood. Soil moisture can be a challenge; the more well-draining the soil, the better their chances of survival. Alternatively, you can dig up the herbs and overwinter them in a frost-free environment at temperatures up to 10 degrees Celsius.

Olive Herb (Santolina viridis) is a new star in the herb world. This winter-hardy perennial is still relatively unknown, but the interesting olive-like aroma of its needle-like leaves truly shines in pestos, pasta sauces, and salads, as well as in meat dishes and paired with cheese.

Rue (Ruta graveolens) is also a true child of the South, found growing wild in the Mediterranean macchia. This non-hardy subshrub has small, waxy leaves.

Falling into the category of "down-to-earth country cooking" is a herb that was more familiar to our grandmothers than to us – Tripmadam (Sedum rupestre, syn. S. reflexum), also known as Reflexed Stonecrop. This rustic French herb is currently making a big comeback. Its needle-shaped, bluish-green leaves are succulent (hence its name Tripmadam, or "fat lady"), taste tart to slightly bitter, and are a delicate vitamin source in spring. Tripmadam thrives in full sun on sandy, stony soils. Give salads, wild herb soups, and herb dips the ultimate fresh kick with it.