They’re the stuff that chefs rely on to give their masterpieces an exotic punch and intoxicating aroma.

And, as TV chef Rachael Ray is fond of saying, “Fresh is best.”

So the next time you put your culinary wit to test, try some herbs right off its root instead of out of a package.

There’s loads of Central Texas dirt sitting in yards and along sidewalks, waiting to be cultivated into palatable herb gardens. Bell County Gardeners Janice Canard and Betty Nejtek promise its well worth the effort.

“There’s so much you can do with them,” Ms. Canard said. “It’ll take a little work, but the taste will be so good, it will end up spoiling you.”

For tips on how to grow and cook herbs in Central Texas pick up a Sunday copy of the Temple Daily Telegram.