If you are horribly ambitious, you could plant an entire herb garden, but most of us just plug in an interesting or tasty herb here and there. Or plant your favorites in containers.

Lavender, rosemary, and thyme are hardy perennials here in the PNW. They like lots of sun and can deal with drought, being native to dry, rocky hillsides. They contribute fragrance to our gardens (consider planting your favorite near an entry door so that you can "pet" it to release its scent as you go by) and flavor to our meals.

Mint is a likely suspect for a container, because it tends to run wild at the drop of a gardening hat. If your yard is not totally tidy and that mint does escape, you might find the scent of it wafting through the neighborhood as you mow your lawn -- I do!

Chives, parsley, and savory also do well in the garden or containers and, although they won't grow as wild as mint, are very hardy.

Oregano and basil are a gamble here, but the Issaquah Gardener has produced large amounts of basil in the backyard, so it is possible.

Dill is not only great for pickles or sour cream potato salad, but also attracts beneficial insects.

These are just a few of the basic culinary herbs that can be grown in a sunny spot, with well drained soil and modest fertilization. Most are naturally insect and disease resistant and qualify as eco and gardener friendly -- and are welcome guests in the kitchen.