Herb Garden?

It's always best to take leaves from the top of the plant, as they are more tender and succulent. With chives, you can trim to within an inch or two of the base of the leaves. The most flavorful basil leaves are the top rosettes, but large single leaves from farther down on the plant are also tasty. With rosemary, the best leaves for fresh cooking are found on the top 3-4 inches of the plant where the stem is still green and flexible. With a pair of strong shears, you can also cut the woody lower stems with their strong leaves, which are best for drying.