If you like to cook, and can possibly find a bit of time, space, and climate in which to start a small herb garden, I highly recommend the endeavor. Even if you only plant a few select things, as we've done, and have to fall back on the spice rack for the rest, there is just nothing like the effect of a few fresh herbs added to a dish ... or the sweet fragrance of their aromas on your fingers as you work.

Our garden as this point just includes some oregano, sage, rosemary, and thyme (yes, I know, it's almost a song...):

Last night I decided to make lamb kebabs, sort-of Mediterranean style. A quick trip out the kitchen door, and I had a few sprigs of thyme and rosemary with which to start the lamb cubes marinating.

Of course, you can buy fresh herbs at most grocery stores and weekend farmers' markets nowadays. But the quantities they sell always seem to be more than you could possibly need, the remainder more often than not goes bad before you can find something else to use it in, and, worst of all for some of us, this requires actually planning ahead when you shop. In contrast, the herbs in your garden are always there (climate and hungry garden bugs permitting), ready to go on a moment's notice, always fresh as they can possibly be.

And in addition to their great culinary value, they make for an attractive garden:

clockwise from top left: oregano, thyme, sage, and rosemary