Did you know that in Greece, basil was considered wicked, needing to be cursed and reviled in order to grow well? Romans dissolved thyme in vinegar and honey to cure hypochondria and melancholy and even humble parsley was once considered the tragic herb of death. Each with a colorful history, their unique personalities are just the beginning of all they have to offer.

Their beauty, aroma, and delectable addition in cooking are more addicting than you realize. You may begin by potting a single favorite, only to end with a yard devoted to a thematic masterpiece. If cooking is your game, create a kitchen garden packed with flavorful, edible herbs of robust flavors. Specialize by growing a dozen kinds of mint or basil. Or grow vibrant herbs (purple-leaved basil or tricolor sage) to make your dishes as lovely as they are scrumptious.

If a tea-lover, think of fresh chamomile, lemon balm and mints. A potpourri garden can offer a wealth of fabulous fragrances. In choosing the right site, the two critical factors to consider are the amount of sun and the drainage of the soil. Almost all herbs thrive in full sun, (at least six hours a day) and they grow best in well-aerated soil. If it crumbles easily when you squeeze a moist handful, it usually means it is well-drained, ideal for most herbs. These are easy-to-grow plants that will thrive without a lot of work and worry. Just water wisely and a light layer of mulch will keep the soil evenly moist and prevent weed growth. To keep them bushy and productive, give them a light plucking now and then.

Now start nibbling! Cooking with herbs is not a mysterious or complicated process. Experiment! (And in substituting fresh for dried in recipes, use twice as much.) Small or torn leaves in a tossed salad or minced in a vinaigrette is delightful. Throw a pinch on soup before serving. Or make herb cheeses using 8 ounces of a fresh, soft cheese (cream, ricotta, goat, yogurt) with 1/4 cup minced fresh herbs. So dive in and start enjoying all the faces of these delightful sprigs...