Fresh herbs are a wonderful asset to a kitchen, and the herbs you grow in the garden taste exponentially better than those bought from the supermarket. There are plenty of fast growing herbs that can be quickly planted and harvested to bring a little extra flavor into the home.
A member of the mint family, sweet basil (Ocimum basilicum) is a savory annual originally native to tropical Asia. The plant produces bunches of fleshy green leaves used as a seasoning in many different kinds of cooking, though it is particularly prominent in Italian cuisine. The fast growing, low maintenance plant does best in full sunlight (with a little shade in hot climates) and well drained, consistently moist soil.
Dill (Anethum graveolens) is an upright, wiry annual that is recognizable for its blue-green foliage and tiny yellow flowers. Originally native to southwest Asia, Dill is an easy-to-grow, fast growing herb that is naturalized throughout much of North America and Europe. The plant requires full sunlight--it won't amount to much without a full day's worth of sun. Soil should be well drained and watered regularly.
A native of western Asia and the Mediterranean, Arugula (Eruca sativa) is an herb similar in appearance to a radish plant, boasting jagged, green leaves and small stalks of whitish flowers. The leaves of the herb are frequently used in salads, or as a garnish. Like most herbs, Arugula grows best in full sunlight. The plant will grow best in soil that is well drained and consistently moist. Leaves should be picked before flowers appear for the best possible flavor.