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Awright buddy.
beware: mint will take over the world, but within boundaries of a pot or back garage, its essential. Mojitos and Greek food! Peppermint is strong, spearmint more mellow.
Sage- will last the frost will dry and season to perfection your Thanksgiving Turkey.
Rosemary- annual- dry and sunny. cant be beat. You can dig up and try to overwinter the plant inhouse, or pick and dry it.
Sweet basil- youre all over that, a bit of Thai basil if you get freaky. Lots of basil. Pesto! pinch it off before it flowers and it will get leafier and leafier. freeze it for winter- right in an ice tray.
thyme- let it scramble all over the place, loves the dry, hot. no excuse for not having tons of thyme. Dry it for winter.
Oregano- same as thyme only bigger. Greek. dry it.
The one I can't do without- Italian parlsey- flat leaf. At least 2 plants. Use it fresh, freeze it.
Chervil, an annual- let it go to seed one year and youre set for life.
Cilantro- you need lots of plants and to reseed mid season. salsa aint salsa without it, but its cheap in the market.
Top 3: basil, parsley, rosemary. Ok, 4: sage, too.
There are so many other plants with uses:chives- very easy, dill- kinda weedy, bergamot- can be lovely, pennyroyal- annual, fragrant, nasturtium, cant do without, woodruff, magic smell, ....
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