Fall is a prime time for planting the hardiest of herbs that actually can grow very well outdoors in areas with mild winters or brought inside. Plant them in a container to easily shelter them from the elements and you can have a pinch of fresh herbs any time right at your fingertips. Some herbs like cooler weather such as parsley (flat Italian or curly), sage, rosemary, thyme, chives, lavender, cilantro and mint. Within a few weeks, you will be rewarded with the freshest flavors that you can add to any of your dishes.
Dill can add a lemony tartness to subtle fish. Rosemary can replace the flavor of fat in lean chicken. Sage can draw out the earthy flavor in pork. Thyme can amplify the savory and robust flavor of beef.
Give it a try - you have nothing to lose, but everything to gain in terms in flavor! Fresh herbs are a great way to add flavor without added salt, sugars or fats to any recipe.