Turn a group of potted herbs like oregano, rosemary, and thyme into a utilitarian centerpiece on the table, on the patio, or in a sunny kitchen. Keep garden or kitchen shears handy, and snip the herbs right at the table (a trick our editors stole from Milos restaurant, in New York City). Sprinkle them over a dish of good olive oil and serve with crusty bread. An added bonus: Trimming promotes plant growth.
Tabletop Herb Arrangement
Martha Stewart Living, July/August 2013