Growing herbs inside does not take up much room. Keep the plants in the kitchen where they will be right at hand and ready to become part of a meal. They need to be monitored more than if they were outside, but think of the side benefit of having aromatic herbs adding their fragrances to the inside where they can really be appreciated.
Use a 7-gallon or bigger flower pot with a drainage hole in the bottom. Add a couple of inches of stones or gravel to the bottom of the pot to facilitate drainage even more.
Place the pot in the center of a plastic or ceramic tray which will hold the water as it comes out of the drainage holes.
Choose herbs that grow to different heights and that you will use in your cooking.
Fill the pot up to 3 inches from the rim with potting soil. Add water and mix it in the soil until it is the consistency of loose mud, but is not dripping wet.
Dig a small hole where you want the first plant to go. Loosen the soil around the roots without damaging the roots and put it in the hole. Pack 1 inch of dirt around the root ball.
Repeat the process with the other plants leaving room in-between to allow room for growth.
Place where it can get the sun and give about a cup of water when the leaves start to droop.
Put the pot outdoors in the summer, if you wish. You can plant the whole pot in the ground and dig it up again to bring it inside in the fall. It is not necessary, just an option.