Calling all green thumbs! It's time for the thyme. And the corrianda, basil, parsley, cilantro and any other types of herbs that can give any meal that extra kick in flavour.

Now that winter has descended upon us and the ground is moist and the air cool, herb seeds and seedlings can now be planted. But make sure you do it right.

The idea of stepping out of your kitchen door and being able to snip a fresh piece of basil or marjoram is rapidly becoming the "in'' way to season foods.

Could it be that McCormick may just go out of style? Mrs. Jenny West seedling supervisor for Aberfeldy Nurseries Ltd. said herb growing had definitely become more popular in the last two years.

"There is a huge increase in demand for container growing opposed to gardens.

A lot of people are trying to experiment with cooking and they want to grow the herbs themselves.

"People tend to see gardening as a challenge and it excites them to be able to go out and pick fresh basil to make a sauce.'' Mrs. West added that winter was the perfect time to plant herbs because they thrive better with the cooler weather and moister soil.

The best time to start planting is November and certain steps must be taken.

Mrs. West suggests planting the seeds in trays of a fine growing mix (which can be purchased at any nursery) two to three inches deep.

Then you must wet the growing mix and cover with a fine layer of growing mix and water with a fine mist.

"It is important to keep the growing mix evening moist until germination and then label and date because you will probably forget what it is and it is good to have a record. Herbs should start emerging five to ten days after sowing,'' Mrs. West said.

She added that growing mix is better for planting because it aerates better than if you were to use soil which can be too heavy.

"When growing herbs it is also important to make sure they are in enough sun outside, or in a greenhouse, so the seedings do not get week and die.'' She also said that it is good to grow herbs in clusters of five to 10 plants so they will be strong before placing them in a garden.

But the number of seeds you plant together depends on the size of the seed.

There are several types of herbs one can buy at different nurseries around the Island.

And all of them whether they are dried out or fresh can lend flavour to any meal.

Thyme, which comes in two types -- creeping or cluster -- can be used to season any king of meat, along with oregano, parsley, and chives.

Corrianda can be used in two ways. The harvest seed is used as an Indian spice, while the leaves which are called cilantro are used as another herb.

Dill, which is similar to fennel can be used for dill butter sauce or for seasoning fish, and sage is good for stuffings.

Savory seeds have a peppery flavour and is nice in soups including parsley while mint makes a nice tea and is perennial, which means it will keep growing back for two to three years after it is first planted.

The herb lemon balm is generally used in teas for its lemon flavour, and caraway, and marjoram leaves have strong long lasting flavour that taste delicious in soups and stews.

The fresh leaves on the sorrel plant lend a lemony taste to foods and it also makes a nice soup, while chervil replaces parsley in French cooking and looks similar but has a sweeter flavour. It can also be used as a garnish or in salads. Borage is an annual herb and it is grown for its cucumber like flavour and aroma.

When planting any herb, vegetable seedling, or plant you must beware of the bugs. Here are three kinds of insecticides that you can buy to help you fend them off. They are also made from organic substances so that eating these herbs and vegetables will not be hazardous to your health.

Thuricide: This is an organic spray made from a bacteria which destroys caterpillars, but it will not harm any other insect.

Schultz: This insect spray is made from an organic substance and will kill a variety of insects.

Sevin Dust: This is a light dust that will also kill caterpillars and slugs.