Your list sounds great. Have fun with it.
One caution: Japanese pepper, Xanthoxylem spp., can carry citrus canker. I’ve been debating for a long time about trying it, trying to find some certified or guaranteed disease-free trees
or seeds, so far no luck. Not even sure there is such a thing but still hoping.
There is both a curry leaf tree Murraya koenigii and a curry plant, Helichrysum italicum.
Some additions to consider: (some are borderline or technically perennial vegies or nut or fruit
trees but can be used as culinary herbs)
perennial peppers (Rocoto (hot!), Aji dulce (mild) and some other peppers growable as perennials, like cayenne, Thai chiles, etc.
African blue basil, a perennial; not the best tasting or textured basil by a long shot but maybe some perennial/annual crosses would be good and durable.
licorice (Glycyrrhiza glabra)
licorice flag (Acorus gramineus)
epazote, used in Mexican bean dishes, etc.
Galangal or white ginger, used in Thai soups—the kha in Tom Kha. (I’m working on a completely homegrown Tom Kha/Tom Yum cross, with coconut-like Quito palm, tofu, baby corn, mushrooms
, keiffer lime leaves, lemon grass (I’ve also used rhubarb as a lemongrass substitute) etc. You can get rhizomes in Asian grocery stores.
tea (Camellia sinensis) Burmese tea leaf paste for salad (Hmm-mm!) or tea leaf ice cream, especially Earl Grey tea!
(used as flavoring for drinks, ice cream, baked goods, etc.)
lavender (candies, sweets, etc., and I keep thinking there are savory applications just waiting to break into the gourmet world. Lavender crème brulee? Slightly lavendered mint, epazote and chipotle white beans with roasted peeled Aji dulce peppers?)
cardamom, turmeric; ginger-like plants that grow well in pots or as annuals. Won’t go to seed but the leaves and rhizomes are good.
wild ginger, western wild ginger
Trees: obviously not herbs but homegrown almonds have the most intense almond scent and flavor and could be used as a flavoring for all kinds of foods. The same is true of lemon, lime, limequat and other citrus trees, including keiffer lime and bergamot orange (for Earl Grey tea). Leaves, fruit zest are great garnishes and flavorings. Pine needles and sap can be used to flavor. (Retsina wine, anyone? Retsina beer? mead?... mastic from Pistacia lentiscus, and then the idea of liqueurs opens up the field to all sorts of “herbal” flavorings—wormwood, frankincense?, oak shavings or barrels, Have you thought of culinary colorings?
I think of some bushes as more herb-like on the scale I grow them: currants, goji berries, roses for rose
hips, and many tea plants: New Jersey tea (a nitrogen fixer) etc. (I love that you included spice bush)
There are some vegetables etc. that can be used as vegetable rennin to make cheese: nettles
, thistles (artichoke family including artis and cardoon), fig bark, mallow, yucca...
For people not us, some climates produce great sugars/flavorings: maple, birch and so on.