Julia Child launched her television career making a French omelet while promoting Mastering the Art of French Cooking. Viewers were captivated by her charisma and matter-of-fact teaching. Her guiding idea was simple: Everyone can make good food with a little technique and fresh ingredients.

There are no fresher ingredients than those you grow yourself, and herbs—for dishes like Child’s famous omelette aux fines herbes and countless others—are within reach of even the smallest garden. Many of the herbs abundant in Provence—savory, rosemary, thyme, fennel, marjoram, and oregano—are often referred to collectively in various combinations as herbes de Provence. With a little planning, they bring beauty to the garden and brightness to dishes, from roast chicken and salmon to everyday eggs. Here’s how to grow a few of them.

What Herbs Need to Thrive: Sunlight and Drainage

Allow herbs to bask in full sun all day, or at least in strong afternoon light. Excellent drainage is essential in the mid-Atlantic’s heavy rains, so plant on slopes, raised walls, or in large terra-cotta pots that balance moisture. A simple soil test tells the story: If you can squeeze out water, it’s too wet; if the soil is dusty, it’s too dry.

When to Plant Herbs

Start seeds indoors in March using light potting soil and a sunny window, keeping them moist but well drained. Transplant potted herbs outdoors in late April or early May, once the threat of frost has passed.