Location: There should be a lot of sun or should be at least partially shady. Also with good air circulation. It could grow indoors or outdoors.
Soil: Well-drained, normal to slightly acidic, and must be left to dry between watering.
Water: Very sensitive to over-watering. Should only water at least once a week, depending on the climate.
Harvest: Simply snip leaves from the top.
Uses: Use on fish, chicken, juices, or simply flavored water to add freshness.
Location: Enjoys moderate sunlight. Will wither at seven degrees Celsius and below (like that will ever happen in the Philippines).
Soil: Rich, moist, friable, slightly acidic, and drains well.
Water: For seeds, merely moisten the top layer of the soil, ideally with a spritzer. For plants in pots, stick a finger at the top layer, which should be dry, and the bottom layer, which should be moist.
Harvest: Start when it has four layers of leaves. Remove topmost set of leaves and flowers. It's annual herb so once it’s done growing for a year, it’s done.
Uses: An essential in the kitchen.
Location: There should be a lot of sun or should be at least partially shady.
Soil: Moist, rich, well-drained, and slightly acidic.
Water: Likes water, so do it frequently. Just make sure that the soil is loose enough so that the excess water flows out.
Harvest: Frequently cut your mint from the top. Remove the flowers as well.
Uses: Adds freshness to your drinks, alcoholic and non-alcoholic.
Location: Average sunlight. It isn't too particular in temperature. For seeds planted indoors, they should be ¼ inch into the soil and should start out in a dark at 15 to 21 degrees Celsius until they sprout. Then transfer them to a sunny area. Only at six inches should they start growing outside. Developed chives can grow indoors and outdoors.
Soil: Rich and moderately damp.
Water: Moderately, just as long as the soil is not too damp or dry.
Harvest: Ready after 75 to 85 days when grown from seed. Just snip away how much you need.
Uses: Adds a bit of color to your dishes as a garnish, as well as giving a mild onion flavor.
Location: There should be a lot of sun or should be at least partially shady. Hates soil that is above 24 degrees Celsius so it must be in a cool area or else it will bolt.
Soil: Well-drained, slightly acidic soil. Must keep soil moist at all times. Adding mulch will help.
Water: During dry weather or when soil is too dry.
Harvest: Start at the lower part when some stems have developed. Do this frequently to delay flowering. Its flowers are also edible.
Uses: Could replace parsley. Used in many Asian dishes.
Words by Anna Cayco
Illustrations by Gianne Encarnacion
Sources: 1 2 3 4 5
Thanks to Miracle-Gro's Complete Guide to Vegetables, Fruits, and Herbs.