"We have thyme, lavender, even have some pepper plants that survived the winter," Overbaugh said.
Overbaugh said his hearty thyme feeds guests for a week on the cuttings alone, while his basil supplies flavor for dishes from July to October, along with an unusual addition - Calendula flowers.
"I use the flowers in salads. I mean, they're a little bit peppery, a little bit spicy - completely edible. He also uses tarragon, mint and greens. He puts lavender and other herbs in a chicken dish and berries marinated in honey, thyme and Meyer lemon for a fabulous spring finish.
At Blvd.16 at /*Hotel Palomar*/ in Westwood, Chef Simon Dolinky's setup is on the second floor parking garage. He does what many apartment dwellers should try - hydroponics.
"I have about three different kinds of mint, two different kinds of basil, chili peppers, tomatoes, strawberries," Dolinky said.
Easy-to-use grow bags with aerated bottoms are watered ground up twice a day, with a special timed light to make plants happy.
"This might be a bit much for a home version, but you can buy an aero-garden, which is like a tiny version of this, and it waters it itself and provides the lights, everything you need for like a countertop little herb garden in your house," Dolinky said.
He has no qualms about using topsy-turvies.
"It takes up a lot less space, you don't have to have a pot in a space on the ground. Basically, anywhere you have room to hang something you can grow tomatoes and chili peppers," Dolinky said.
Dolinky created a tomato, mozzarella and basil panini with herbed French fries - seasoned with rosemary and other herbs - compliments of the garden.
Both chefs recommend perennial herbs for first-time growers as they are forgiving when under or over watered.
"Rosemary, basil, thyme I think any of those are going to be pretty easy," Dolinky said. Overbaugh recommended sage and lavender.