Your herb garden can be as large or as small as you choose to make it, or you have room for. If you live in a flat or apartment, then a few containers on your windowsill, or a window box will provide you with enough fresh herbs to add flavour to your cooking. The only essential is that you must have a sunny spot since many herbs originated in the warmth and sunshine of the Mediterranean.

We know that medieval monks created formal herb gardens, using the herbs for both culinary and medicinal purposes. These gardens would also have contained vegetables and fruit and probably developed into the potagera vegetable plot that is attractive in appearance as well as useful.

The classic four-square design for a formal herb garden has developed from the gardens of large churches where the four beds originally represented the four rivers of paradise. If you decide to go for this relatively formal design, then be sure to plot it out on paper before you start digging and planting. Specialist computer programs are available, or else use graph paper to help you to square up the design as you implement it in your garden.

It's important that you keep in mind the available sunlight, and how your design will fit in with the rest of your garden. Don't forget that you'll want your herb garden to be near your house so that it's easy for you to step outside to pick a handful of herbs as you need them for cooking. You will also need to think about pathways for easy access to the beds.

Most herbs, again because of their Mediterranean origins, will need a well-drained soil. If your soil tends to be damp or water-logged, then consider making raised beds to solve this problem. These are a good idea in any case as it's easier to harvest your plantsless bending is involved! You could enclose such beds with brick, timber or, especially attractive in a country setting, wattle fencing. Then all you have to do is choose your favourite herbs.

You should gather your herbs for drying just before the flowers come out as this is when they will be at their most aromatic. Early in the morning, on a fine day, cut the perennials about a third way down the stem and annuals at ground level. Be sure to pick off any debris, including stray insects! Tie woody stems in loose bunches and hang up to dry and place short-stemmed herbs and leaves in single layers on a wire rack to allow air to circulate and prevent mould forming.

If you're in a hurry you can dry your herbs in the oven, but do be careful not to overheat them which will damage both their colour and flavour. Use your oven on the lowest heat, place the herbs on a baking sheet and leave for 24 hours with the oven door open.

When the herbs are dry, then store in airtight containers. If space isn't a problem, store them whole and crumble just before use to retain maximum flavour. Seeds should always be stored whole and ground when needed.