I love growing herbs for use in the kitchen. For one, it allows me to have greenery in the house that I actually care about. Second, it's a far more affordable option for using fresh herbs in cooking. Last year, I purchased basil, rosemary, Italian parsley, sage, and maybe thyme. As winter came and I traveled more, I neglected them and most died or appeared to die and were tossed. Somehow, my parsley and a single basil plant survived.
Just this week, I purchased new sage and rosemary plants at the farmers' market. In efforts to conserve space, I potted them together. Hope it works because not only is the sage plant already full, I'm looking forward to lots and lots of summer cooking with these two herbs.
Just last week, I also planted from seeds thyme and more basil. The basil is just beginning to sprout in this picture.
Finally, I also planted a packet of tomato seeds which came in one of my British cooking mags. This is them at 2 weeks, with about 1.5 inches in height. Not sure what I will do if they all make it to the next stage, but I'll cross that bridge when I come to it.