The Herbs

It always amazes me that up until a few years (ok, possibly 10)ago I never even knew an herb that didn't come in a little glass jar or tin and wasn't ground. Even the ones my mother did buy were seldom used. Sage might go in the stuffing at Thanksgiving and oregano might go in the spaghetti sauce but that was pretty much it. My mother could cook like all women of her day but but she didn't get "fancy" with it. The fact that we were so poor all the years I was growing up probably had something to do with her not trying new things as well.
Anyway, my venturing into herbs started with rosemary because it was a pretty plant and I liked the smell. I had two plants. They grew great and sat outside and were never used. Later I discovered sage which I did experiment with and learned how wonderful fresh sage really was.
I have tried several odd herbs: stevia  which was very sweet when you taste the green leaf but does not retain its sweetness when dried and I could not find a use for it, Red shisho perilla which I found absolutely foul smelling and tasting though pretty to look at and every flavor of mint you can think of and to me they all just tasted like ...mint. I have fallen back on just growing the ones that I know I will actually use.
Basil

I took this last week right after I planted it outside. It is looking quite a lot larger now.

Oregano

My favorite thyme which grows great here in the raised bed but had I left it in the pot I would have eventually killed it. I also cannot grow the variegated kind. I kill it every time.

Sage

Rosemary

I have two of these this year because rosemary chicken is a must have.

Garlic chives

Someone traded me a start of these garlic chives and now I have two nice large patches.

Here is the ever useless but impossible to kill lemon balm.

I won't tell you how many patches of it I have.
I am sure there is some other mint around here somewhere, I had so many different ones but I didn't find it to take a picture.