Full Sun

• Herbs that require a hefty dose of daily sunlight include lavender, tarragon, oregano and thyme. Choose a window or area in your house that gets a lot of sun. South-facing exposures receive the maximum amount of sunlight. Group plants requiring large amounts of sun together in the same pot or container to get the best results. Water the plants regularly, but make sure water has a way to drain out to avoid root rot.
  
  

Partial Sun

• For homes with limited sunlight, stick with herbs that thrive in partial sun or shade. Parsley, lemon verbena, mint and chives all grow successfully in partial sun circumstances. Mint, chives and parsley take little maintenance once started and can grow quickly. Put each of these fast-spreading plants in its own container. Lemon verbena, while deliciously fragrant, is trickier to grow and takes some dedication to keep it alive. Grow this plant in a container with a rich, loose soil. Make sure there is a hole at the bottom of your container for drainage, and allow the soil to dry a bit in between watering.
  
  

Annuals

• For the gardener wishing to change an indoor container garden on a yearly basis, consider planting basil and dill. Basil grows wide, fragrant leaves that flavor many Italian dishes and complement salads. Leaves trimmed from the dill plant add tasty flavor to fish and pickled vegetables.
  
  

Perennials

• People who want spices and herbs that continue to grow year after year should choose perennials such as fennel, lemongrass, marjoram and sage. Fennel closely resembles a dill plant but has a licorice flavor. Lemongrass has a bright, citrus flavor and is commonly used in Asian-inspired dishes. Marjoram blends well with oregano because it has a similar flavor. The sage plant has a strong camphor-like taste with a bitter finish. Add it to a meat or stuffed dish.