• Sage grows well in the Oregon herb garden.Jim Franco/Digital Vision/Getty Images
  
  Herbs bring flavor and aroma to the table and have aromatherapy and medicinal uses as well. The Pacific Northwest has a "cooperative climate" for an herb garden, according to a September 2009 article in The Oregonian newspaper. Oregon's United States Department of Agriculture plant hardiness zones range from 5 to 10, depending on the region of the state. That provides a wide range for growing some of the easiest herbs to raise, such as chives, oregano, sage and parsley.
  
  

Chives

• Chives, Allium schoenoprasumis, is a native Asian herb that brings a subtle taste of onion to food. It grows about 12 inches high in the garden and can be snipped when it is about 6 inches tall. Use the minced herb in dishes with poultry and fish, corn, peas, tomatoes and potatoes. The plant is hardy to zone 3 and grows best in moist soil and full sun. You can buy chives and plant it directly in the garden or start the plant from seed.
  
  

Lavender

• Lavender's aroma is known around the world. The herb is used in culinary, aromatherapy and landscape applications. Europeans tend to use it in cooking more than Americans. There are lavender cookies, jellies and baked goods. Lavender, Lavandula species, does not grow well from seed so it's best to buy a potted plant and transfer it to your garden. It will thrive in Oregon zones 5-8. The perennial herb likes well-drained soil with moderate water and full sun. Prune lavender in spring.
  
  

Greek Oregano

• Greek oregano, Origanum vulgare subspecies hirtum, can be grown from seed. It needs moderate water and well-drained soil with full sun. It is hardy to zone 4. Historically, Greek oregano was used for medicinal purposes, most often prepared as a tea or oil. Today gardeners use it in the kitchen, adding flavor to cheese, eggs, tomatoes, bread, and vegetables such as eggplant, peppers and mushrooms. It is a star of Italian recipes and pairs well with beef, pork and poultry.
  
  

Sage

• Sage, Salvia officinalis, brings a green-gray look to the herb garden. One advantage to planting sage in an herb garden is that it can be harvested two or three times a year. This perennial is used in culinary, aromatic and ornamental applications. Sage can be grown from seed, but it's better to start with a plant. It thrives in full sun, with well-drained soil. It is drought tolerant once established and is hardy to zone 4. In recipes, sage complements stuffing, eggs, pork, tomatoes and most vegetables and beans.