How about some herbs? They seem to be tough, easy-to-grow plants, and the fresh forms taste better than the dried. Sage is even a perennial, so one sage plant is well worth the room it takes.

I made some delicious chicken this summer simply by baking it (covered) in the oven and draping sprigs from my sage plant over it.

Come to think of it, I may have slipped them between the skin and the meat. Yes, I think that was it.