Lest you Ukrainian folks complain that you don't know what I'm talking about: Basil Ocimum basilicum; Chives Allium schoenoprasum; Coriander Coriandrum sativum; Dill Anethum graveolens; Marjoram Origanum majorana; Mint Mentha spp.; Oregano Origanum vulgare; Parsley Petroselinum crispum; Rosemary Rosmarinus officinalis; Tarragon Artemisia dracunculus; Thyme Thymus vulgaris.
When I was growing up "salad" was sad lettuce and crisp 'transportable' tomatoes; with an optional vile off-white acidic faux-mayonnaise called salad cream. One of the transformative events of my very early 20s was setting out to make our own mayonnaise . . . with a whisk. It was bloody marvellous. And the same could be said for my first encounter with tarragon. Pretty much every day now we get fresh picked greens of many different species. A whole plate of, say, raw spearmint might be a challenge but a tuthree leaves give a lift >!surprise!< to any salad. And a good mix of anything does mighty things for the gut microbiome!