I have a small kitchen herb garden with basil, thyme, lavender, oregano, and rosemary. As long as you're generous with the water every few days and have a sunny spot for them, they're pretty happy and abundant. There is nothing like eating your very own organic plants. I use them to season things like stuffed shells (the fresh basil takes them from good to stupendous!), pizza, mashed potatoes, and various otherwise plain and ordinary meals. The lavender is mostly around just because it smells so good, but I recently had a very interesting lavender lemonade at Teany in Manahattan, so maybe I'll try to make that at home this summer. Here is the basil in action:
In preparation for some pesto (I add toasted pine nuts, olive oil, salt, and sometimes nutritional yeast): I put pesto on pizza:Yum!