I cannot do without Italian flat parsley, basil, and oregano. Because I make my own tomato sauce, these are used quite often. I use individual pots, no smaller than 8". The basil plant grows into a shrub and the parsley does well too. Oregano is good, as long as it doesn't get trapped in the soil. I harvest the herbs in large bunches and process all three herbs together in the food processor with a drizzle of olive oil(almost like making pesto). I then freeze spoonfulls in an icecube tray, store in freezer bags and when it comes time to make sauce I use one cube at the bottom of my sauce pan when sauteeing the garlic before the tomatoes, etc etc etc. Enjoy your herbs!