the gf and i do a lot of italian-flavored dishes so we have
cilantro
parsley
oregano
thyme
tarragon
marjoram
sweet & thai basil
spearmint
apple mint
sage
rosemary
catnip
chives
You might want to look into "Mexican coriander" (I would guess it has its own name in Mexico, but I don't know it) eventually. The taste is very similar to cilantro and Asian-type coriander, but it's a wholly different plant (large triangular leaves, grows like greens or even a succulent). It's really nice because it doesn't go to seed, is very heat and sun resistant, and you can just cut with scissors the part of a leaf you need.
I've always have dalhias and lillies, and a selection of begonia rex, and the rest I pick and choose every year (planning is fun!). I also love to mix edible stuff in my flower pots (some of the hot peppers go in those) and I'm also fond for that of a kind of small strawberries from Tuscany that have pink flowers and are very productive through summer (enough that with two I can have a dish of strawberries every two days or so).
I wish I could do that, though one of the very large farmers's market is 20 min. walk from here, and a second one is 5 min. from a place I often work at. But homegrown veggies is what I was accustomed to as a kid (and I know how much work a large garden involves, though!), but I don't have much of a choice to live downtown for now.
I manage to expand growing space through all sort of tricks, and I can rely on my father's green house to start most things from seeds. I wish the landlord would let us use the roof as we see done in the neighborhood more and more (our flat sturdy roofs built to support feet of snow are perfect for gardening; most people who ask pass the city's inspection), but oh well... If I'm lucky, our block will get selected eventually for the back alley to be turned into gardening space. They add two or three of those per neighborhood each year, but so far no luck.