What herbs do you grow for the kitchen?

I have a wonderful spice cabinet with a wide variety of things to make my dishes delish but I haven't grown many herbs.



What do you grow at home and use in your cooking? What do you use the most?

The only herb I have reliably grown every year and used in my cooking is chives. Somehow, it persists.

I am realizing I could up my food game if I start growing more so I'm going to try my best. Top of the list to try is coriander (cilantro).

let’s see….
thyme (up to 4 kinds this year), rosemary, parsley, basil (lots, thai+italian and more), sage, tarragon, chives, garlic chives, cilantro (and coriander), dill….there’s probably more i’m forgetting.

Lovage is a winner for us. Strong, once it's established, not too spready and it replaces celery in most uses except fresh eating.
I also love both chives and garlic chives. Thyme is another super easy one, even if it just goes in soups. Dill is tasty and pretty versatile and it self seeds enough that I treat it like a moving perennial. Bronze leaf fennel is another one you can just leave once it's settled in and use whenever you want. ( the flowers taste just like licorice allsorts)
Tarragon, oregano, horseradish and sage are more easy perennials that I'll use occasionally.

The only annuals I really go for are parsley, lemongrass and basil. So many ways to use them and they are so expensive to buy that it's always worth it to put them in every year. I have the cilantro-tastes-like-soap gene so it never makes the list.

hm, good question.
I have (and use) thyme, oregano, basil (several kinds), mint (several kinds), curry leaf, sage, cilantro, parsley, lemongrass, lemon balm, lemon verbena, fennel, dill, shiso. And lemon geranium, lavender, rosemary.... Not sure whether to count scallions, since I use so many they're basically a vegetable, not an herb. Same with garlic chives (I'm assuming that's what we call nira). Edited to add (i'll be remembering more all day, i imagine)--- also ginger, turmeric....
There's probably more, and this doesn't count the incidentals (like using fig leaves for vanilla flavor or carrot tops for pesto).
What I use most depends on the season. In summer, I use huge amounts of shiso. Now that I have a variety of basil that has a thai flavor profile but is cold hardy [green pepper basil] I use a lot of that as well. Oregano is always on the menu too, but it's definitely the alliums that I use the most of. I try to put in a dozen plugs of scallions every month or two to keep up with demand, and I also cut them for use- leaving the roots in, although they don't always survive.
I always want lovage but can't keep it alive for more than a few months, it just doesn't do well here.

Chives, garlic, sage, rosemary, oregano, basil…..I am sure I am missing a few.  Have tried,,,but have not been successful with ginger.

Oh yes,  the yard is full of mint.

For me it's probably garlic or basil.

A warning about cilantro. I grew some years back, and if you process it with bare hands, the smell likes to stay on your hands for days :)

I only have rosemary for now though in the past I did parsley, lemon balm, lavender and chives.

Rosemary (it doesn't need watering)  Mint (I usually manage to kill the unkillable) Oregano, growing out of a crack in the wall,  Thyme, regular and lemon (both need to be replanted as drought has done for them)  Basil, summer only, Coriander (spring only - it goes to seed as soon as it gets hot)  Garlic,  Garlic chives (suffering, but still hanging in there) Parsley, curled and flat leaf.
Use parsley, thyme, oregano and garlic the most.