Bartenders don't usually use a whole range of vegetables in their mixing unless they are particularly fond of bloody marys and celery garnishes. More and more often, however, fresh herbs are cropping up in cocktails. The Seattle Times had an interesting look inside a bartender's herb garden this weekend. Herbs can generally be grown indoors and require only a small amount of care relative to maintaining a whole garden. The taste of a fresh herb is unmatched and, if you're going to be using them frequently, they are nice to have at hand without a trip to the store. Their suggested list of herbs and cocktails, which is practical for pros and weekend mixologists alike, includes: 

• Spearmint, for classic mojitos and anything that needs a refreshing touch.
• Basil, can also be included with mint in a mojito
• Thyme, adds a layer of flavor to a peach Bellini.
• Rosemary, add to a gin cosmopolitans.
• Sage, works well with tequila and "will raise your margarita to the next level."

They also recommend cilantro and tarragon, but for me, mint or basil is a better choice for an addition to summer lemonade than cilantro, which the Times suggests. Basil, thyme, rosemary and sage can all be used in cooking, too, though I don't necessarily endorse adding spearmint to, say, a grilled chicken dish. And a word to the novice gardeners: basil grows quickly and aggressively. Fortunately, you can make a killer pesto with the leftovers.

Last year I tried to plant a pineapple. Actually, I tried three times. Each time, I bought a nice, fresh, organic pineapple at Whole Foods and, after eating the fruit itself, I prepped the crown for planting. The first time, I left some of the fruit attached to the crown and the plant did not do so well. After finding this nifty guide online, I learned that I should have cleaned away any remaining bits of fruit before planting, as the way the fruit decomposes in the soil would is not conducive to growth. Scratch plant number one.

Following the directions from the same guide, I cut away the stem to expose the "root buds" on the crown. The website also recommended drying the crown for several days before planting. Seven days later, my crown was clearly dead and unfit for planting. Two strikes.

Undeterred, I trimmed a third crown, dried it for only one day (a warm day) and popped the top into some potting soil. I made sure it had light, tried to keep it warm (even in winter) and I didn't over-water it. And yet it looks exactly the same as it did a year ago: some of the leaves are a bit brown, others are still green and it clearly has not gotten any larger. I'm reasonably certain that it isn't dead, and yet I have real doubts as to whether it will ever progress beyond its current state.

Depressed about my pineapple prospects, I searched for a couple more resources and finally found someone in Southern California who has successfully grown pineapples! While this has renewed my hopes about growing my own, I am still wondering whether the project is worth it. How many times should you try before you give up on growing a plant?