One of my favorite things is the rosemary bush in my garden. The fresh, piney fragrance evokes culinary memories; roasting fingerling potatoes drizzled in oil and sprinkled with the herb. The same with sage. I can recall crushing handfuls onto pork tenderloin to create a savory dish.

Gardening in general is a sensory experience, but the herb garden has this added dimension of taste. The influence of herbs on ethnic cuisine is definitive. Thai basil and lemongrass permeate Southeast Asian cooking. Cilantro infuses the dishes of Mexico with a bright, distinctive character. Perhaps most familiarly, the Italian kitchen is not complete without a bundle of fresh oregano being stripped for a sauce, and a chiffonnade of sweet basil on the cutting board.

Every kitchen can benefit from access to fresh herbs, and every kitchen can have them, no matter how limited your space may be. A basic arsenal of basil, rosemary, oregano, thyme, sage and chives can be easily integrated into your current plot, or planted in containers that are both functional and aesthetically pleasing.

Basil comes in many aromatic, colorful varieties, ranging from green to red to purple, with hints of lemon, cinnamon and anise. Happily, it is also one of the easiest plants to grow. Greek and Spicy Globe varieties fare extremely well in a bright spot in a raised planting bed outdoors. African Blue and New Guinea basils are handsome cultivars that add flourish to any container design. All varieties will root easily in a glass of fresh water on your kitchen counter, making this an easy herb to share with friends.

Sprinkled in salads or over fresh mozzarella and tomatoes drizzled with olive oil and balsamic vinegar, basil adds an immediate lift to cold dishes. Since this herb tends to be prolific, gather your leaves at the end of the season and pack them in the food processor with some olive oil, grated Parmesan cheese, pine nuts and a pinch of salt to create pesto. Store in the freezer and use as a flavoring in sauces or on its own tossed with al dente pasta.

Rosemary is a favorite culinary herb, but the mountain winters are often too cold to maintain this aromatic wonder as an ornamental bush. One easily grown, cold-hardy variety is called Arp, originating in the eponymous town in Texas and highly praised by gardeners for its durability. It is a popular choice for herb gardeners in our area where other varieties tend to wither. Harvest and chop the leaves for their distinctive aroma, and use the stems for skewering grilled meats and vegetables to infuse them with flavor from the inside.

Some herbs are valuable not only for their culinary versatility, but also for their visual appeal. Golden creeping oregano adds vibrant color in rock gardens and between flagstones in a rustic pathway. The added benefit of using this plant is the olfactory pleasure as your feet brush the leaves while stepping from stone to stone.

Sage is available in a wide spectrum: golden, purple and variegated among them. This drought-tolerant perennial features a lovely, wooly textured leaf and an intense flavor. Use it as a complementary edging plant in your flowerbeds, or in containers as an ornamental. Either way, harvest often to encourage new growth and avoid a "woody" appearance.

Bronze fennel is another option that adds visual impact to your landscape. Delicate fronds billow from the bulbous stem, giving a smoky appearance mixed among flowering annuals and perennials in a border. This plant also does well in containers, giving a vertical, architectural quality to an herb planter. Add some variegated sage to the design, and let creeping thyme spill over the edge of a decorative ceramic pot for a visual treat, with ingredients that can add depth to your chicken or vegetable stock.

Filling a rectangular planter with chives and placing it in a sunny kitchen window will create a vibrant "mini-lawn" that you won’t mind trimming to flavor mashed potatoes or garnish a hearty soup.

Harvesting your herbs will encourage their growth — don’t be shy. Proximity is key; so whether you choose to integrate your herb garden into an expansive landscape or limit it to containers and window boxes, keep it close to the kitchen. You’ll use your herbs more often, and be rewarded by vivid flavors and scents, as well as beautiful foliage to enjoy throughout the season.