Are you tired of buying expensive herbs and spices? Here are a handful of perennials you can grow that will last year after year.

Even if you just have enough room for potted plants, these culinary favorites are simple to grow. Produce endless batches of fragrant herbs that you can dry for your own use or give out as gifts.

Rosemary

If left to grow in a good, protected spot, rosemary can actually grow into a busy shape that can be used for hedges. When you pick it, save some of the longer twigs, strip off the bottom leaves, and keep them for skewering cubes of marinated meats like tender lamb or chicken.

Oregano

These tiny leaves are that earthy punch you need to elevate your classic tomato sauce. Try different types like Greek oregano for subtle differences in flavor, especially for dishes like roasted potatoes with lemon or Cuban marinades. Almost every cuisine in the world uses some type of oregano, so it's a must-have in any kitchen garden.

Bay Laurel

Essential for soups and braised dishes, bay leaves grow by the hundreds on a particular type of laurel. Grow it on the side of your house for a lovely evergreen focal point, and try using the dried leaves to make holiday wreaths. Instant holiday gifts!

Thyme

Your poultry dishes will sing with this delicate herb. Even dried, the tiny leaves are great with a variety of baked and roasted dishes. Thyme grows in a trailing habit, so you'll always have long tendrils to trim off on a healthy plant.

Sage

Round out your dream team seasonings with this funky little bush. Sage leaves should be dried whole and crumbled up. Ever heard of burning sage to ward against bad spirits? Talk about a bonus!

Chives

It may seem unlikely, but chives are a cut-and-come-again herb. Keep a pot of them at all times to top your omelets, seafood, and sauces. Use longer greens to tie together asparagus for a beautiful, sophisticated presentation. Curious about how to save chives for later? Dehydrate or dry the tender greens already chopped up for an easy, tasty garnish.

Drying any of these herbs is as simple as laying them out on a layer of paper towels and letting the sun do its job for a few days. You can even store them, undisturbed, on a counter inside until they are completely dry, then store them in airtight jars either whole or crumbled. If you have the freezer space, try freezing some as well to retain the bright green colors and brighter flavors.

While the cheapest way to get your herb garden going is undoubtedly with seeds, a good, healthy starter plants will be just a few dollars (except the bay laurel). One small initial investment can provide you with years of both fresh and dried seasonings, so what are you waiting for? Plant some of these delicious perennial herbs today!