Check it out: The Beginner's Guide to Edible Herbs

Having a handy kitchen herb pot is all you need to manage daily cooking outdoors Spring through Fall. I have planted a 16" diameter planter on my deck and have basil, Greek oregano, parsley, variegated thyme and Thai basil. This collection provided me with enough flavors to cover all the international dishes I love to prepare.

For fun, you could try a wooden pallet for a vertical herb garden!

Check out the book, The Beginner's Guide to Edible Herbs by Charles W.G. Smith. Simple instructions, tempting recipes, and beautiful full-color photographswill inspire you to grow, harvest, preserve, and cook with 26 of the most popular kitchen herbs, including basil, chives, cilantro, dill, fennel, garlic, lavender, oregano, parsley, rosemary, sage, and tarragon.

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