This year, the National Garden Bureau and the Herb Society of America have designated 2012 as the Year of the Herb, so why not choose a few herbs to have on hand for summer? Herbs provide wonderful flavor in marinades and salads, and nothing tastes better than home-grown. Start from seed now, or pick up an assortment from your local garden center later this spring.

Here are a few ways to incorporate herbs in the garden, or in combination with other edibles for summer enjoyment. Scroll through the photos above to get some ideas on how you can grow an edible garden this summer.

Window Boxes.
Herbs grow well in window boxes. Place them on a sunny balcony, near the kitchen door for easy access. Every spring I install window boxes full of herbs and flowers for one of my clients, right outside her kitchen windows.

Edible Container Gardens.
Large containers placed in full sun are a perfect way to start a vegetable-herb garden. Use a tomato cage in the center to support your favorite tomato, and surround it with herbs, such as parsley, chives, thyme, and basil. Incorporate a few geraniums and marigolds for bright blasts of color all summer long.

Strawberry Pot.
This makes such a pretty container, when strawberries are streaming down the sides of a pot. I have also used strawberry pots for herbs gardens with great results. Full sun and regular watering is the key to success.

Border Gardens.
There is nothing prettier than a border of summer-blooming Lavender. Plant it along a front walk or near the pool deck where it can be enjoyed when it’s in full bloom during the summer. Shear it back after the first flush of flowers for repeat bloom throughout the summer.

Other Uses.
Pick fresh herbs (mint, for example) and freeze the leaves in ice cube trays to add to lemonade. The lovely blue flowers from Borage also freeze well in ice cubes.

Where to Start.
Select from the Top Ten Herbs for 2012 chosen by National Garden Bureau and the Herb Society of America:

Basil, Chives, Cilantro (Corinader), Dill, Thyme, Lavender, Lemon Balm, Marjoram, Parsley, Sage.