One should keep in mind that while setting up an indoor herb garden, that herb plants will actually produce more herbs than you might be able to use in any given season. For example, one mature tarragon plant will be more than adequate for cooking needs for an entire year. Another example is rosemary. A rosemary plant will last through several seasons, even if you use the leaves for other purposes.

One of the best ways to get the most use out of a single plant is to preserve leaves, stalks and roots by freezing or drying them. For example, if you do a lot of Italian cooking, you may grow extra basil or rosemary plants, and as stalks reach maturity, you may snip them and place them in the freezer bags to freeze for use during winter months, or even to use when you are away from home or as gifts to give away.

When it comes to planting herbs, it is a good idea to stagger planting times in order to ensure a steady supply throughout the season. You can use one area to grow seedlings or cuttings, for example, and another area for maturing plants, and the last area for mature plants.

For most cooking needs, the following number of plants for a garden that will last a good part of your year, the following suggestions will prove useful.

Chives - Three to four plants is adequate for most cooking needs. These plants don't grow very large.

Bay leaves - One bay tree or plant is usually enough for most cooking needs. Grow it and a pot or a container and bring it inside during the winter month if you live in colder climate areas.

Dill - In order to have fresh dill throughout the growing season, you will have to plan it in succession, also known as continuation planting. Four to six plants will prove more than adequate for your needs.

Thyme - You should plant a least four of these, because they are rather small.

Fennel - Two of these will provide adequate for most growing seasons for one to two years.

Tarragon - Plant at least four of these, but more if you have the space, as you will find innumerable uses for this herb.

Oregano - This is such a common herb for most cooking needs that if you can, plant two to five of these.

Mint - Mint grows up like crazy. Avoid planting it in or around other herbs and give it plenty of elbowroom, because it will grow.

Rosemary - Depending on your location, you can plant one to two of these. If you live in an area that is conducive to rosemary, one plant might last a couple of years. Otherwise, plant to so that you can harvest and dry one for winter use.

Parsley - Even though parsley lives up to two years, it should be replanted every spring for optimal flavor results. Four to six plants are usually adequate.

Sage - There are many different types of garden sage and they all have wonderful flavor and aromas. Plant at least two of these in your garden so that you will always have plenty on hand.

Basil - This is one plant that you need plenty of. If you have the space, plant between eight and twelve of these. Remember that it takes three cups of fresh basil leaves to make enough pesto sauce to use with one pound of pasta. In addition, basil is one of the most popular herbs and is used for a wide variety of recipes.

Savory - While this herb is not as popular as oregano or basil, it is used in many Italian and Mediterranean recipes. Planting two or three of these will provide enough for a season's worth of use.

The uses for indoor herb gardens are almost endless. If you decide to use your indoor herb garden for other uses besides cooking, such as ingredients for medicinal or beauty products you can preserve leaves, stalks and roots by freezing or drying them. And of course you can plant more plants.

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