If we are talking fab herbs, some to consider:
Swiss mint, which is divine and fab in drinks. Black peppermint is the one if you want to make a mint extraction in alcohol.
Lemon verbena, just one leaf will flavour your drinks
Stevia, the sugar leaf. Again, so so sweet it will stun you
Bronze fennel. Grows to 6ft, and when you chop it back chops it fine and add to your compost, it helps the compost stay sweet
Oregano. Once you have it you will always have it but let it flower, the bees go mad over it.
Coriander, grow with carrots and keep trimming it to disguise the carrot smell and confuse carrot fly. Also, grow leaf coriander for the leaves, also called ciltrano as the seeds laballed coriander are for seeds and thus are actually bred to bolt. Hence people thinking it bolts all the time. And sow in situ, dont move it, it doesnt like being moved.
Basil, sow a whole pack of seeds in a bed once it gets warm and chop it in bulk once 1 ft tall, whizz in a food processor and freeze in ice cube trays for a boost to your pasta for the winter. deelicious.
And for all herbs, keep them chopped back to keep them bushy. And add all the choppings if you arent using them to your compost bins to keep them sweet. But for rosemary and lavender, dont chop back into old wood as it may not grow back. Leave some choppings on the ground and as you walk over them, the smell will be crushed out and waft about you.