Rosemary. Doesn't everybody in Hawaii grow rosemary? The bushes turn into rampant monsters, gobbling up garden space.
Stick oregano. Not quite as aggressive as rosemary, it can become quite a large bush.
Mexican oregano. Not good for cooking (it loses its flavor), but a pretty garnish with a wonderful aroma.
Greek oregano. A must for my homemade spaghetti sauce.
Basil. Lots of different types. They come in so many flavor variations.
Above, genovese basil. Makes excellent pesto!
I have both a basil called licorice basil, and another called anise flavored basil. I thought they'd be the same, but they're not. They have different type flowers. I bought the seed from two different seed sources.
Dill. I love fresh dill.
Chervil. Thus is my first time growing this one and I like its anise-like flavor over scrambled eggs.
My only problem with chervil so far is that I don't think I'm giving it the right amount of "fertilizer". The leaves are not uniformly bright green. So it's something I need to work on. But the flavor is really nice anyway.
Cilantro. I'm trying several different varieties. I'm still experimenting.
Cilantro bolts quickly in my environment. So it looks like I need to keep restarting it on a regular basis.
Parsley....a curly type. I just started more of the flat leaf type.
Summer savory. Great with chicken.
Cutting celery. I have better luck with this than regular celery. The trick is to keep it moist, semi shaded, and growing quickly.
Bay. I was gifted a small rooted cutting that's growing fine but isn't big enough to harvest from regularly yet.
Borage. New for me this year. I plan to try some of the flowers in salads this week.
Should I include mints? The onion family? I have chocolate mint and peppermint. Bulb onions, green onions, leeks, garlic, and chives. How about nasturtiums? Are they an herb?
I plan to expand, try new ones. Perhaps fennel will be next.