Totally depends on the type of cooking you do. I cook a lot of south east Asian food, and use coriander basically every day, so I grow that. I also use a lot of Vietnamese mint and Thai basil, so they're my other options

Some Fresh Carbs Every Cook Should Have In Hand

• Parsley please!
• Thyme is an earthy perennial and main herb in Herbes de Provence — an earthy bundle of aromatics used for roasting.
• Chef favorites: Flat-leaf Italian parsley thyme, rosemary and Chives.
• Rosemary adds a fantastic layer of flavor to recipes.