Some of the more common herbs in the Bay Area are lavender, sage, chives, parsley, mint, rosemary and thyme. Most of them are hardy and are easily grown in our forgiving Mediterranean climate.
All the above herbs are well-known for the value as flavor enhancers. Some of the mixtures of these even have their own name, like herbs de Provence. There are many recipes from many cultures that use these herbs on a regular basis, including French, Italian and U.S. American food.
I love to use them in my cooking and will be sharing my favorite recipes here. Right now, one of my favorite ways to use herbs is in just about everything, from salads to sauces. It elevates the prosaic to something much nicer.