Our Herb Garden:
In order to help with our cooking and especially with the taste, we both opted to grow a small herb garden on our patio. We have a very small patio and therefor elected to grow our herbs in large pots.
Basil -- Leaves chopped are common in tomato-based recipes like spaghetti sauces or soups. Pesto. Very common in Italian recipes.
Chives -- Mince leaves in salads, cottage and goat cheeses, eggs.
Dill -- Popular in Scandanavian and German cooking. Used in meat, egg, and fish dishes, sauces, and pickling cabbage, beets, and cucumbers.
Mints -- Leaves are used in Mediterranean cooking, desserts, and teas. Rarely used in French cooking, though the English like it with lamb. Oil is used in soap.
Oregano -- Chopped leaves are commonly added to Italian dishes like spaghetti and pizza, soups and stews.
Parsley -- Minced leaves in soup, stews, eggs, meats, and savory breads. Common in North American and Northern European dishes. Whole leaf used as a garnish.
Rosemary -- Leaves used sauces, soups and stews, eggs, meats (especially chicken and lamb). Also used in baking savory breads.
Sage -- Stuffings and bread dressings for poultry and baked fish.
Tarragon -- Commonly used in French cooking, especially with eggs and in salad dressings.
Thyme -- Leaves used sauces, soups and stews, eggs, meats (especially chicken and lamb). Also common in stuffings and bread dressings. 
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