I grow Parsley,Sage ,Rosemary ,Thyme ( purposely listed in that order), Basil, Oregano, Bay Leaf, Chives ( Not sure if considered an herb)
I grow more basil and parsley than the others
Im big on making tabouli, which calls for a hand full of parsley at a time, so I grow a decent amount since it wouldn't grow back quick enough for me to use it
Basil also, when i used ( pesto and other pasta dishes), I usually use a cup or two at a time.
The others , the recipes don't call for as much ( although usually when using fresh you have to use more in the recipe than what they would call for if using dry).
Most of my herbs are grown in submerged pots, to keep them contained, organized and it looks nice too.
Can also grow a few different herbs in one larger pot.
my sage plant is huge, and I only used like 10 leaves a year. Problem is the plant is going to do what its genetically programmed to do, so in most cases, its difficult to just grow a little. By the end of the season, I usually have enough to give to everyone I know.
In my area:
Sage, chives always survives the winter
Rosemary, thyme and oregano sometimes survive the winter
Parley also survives the winter, but goes to seed almost immediately after
Bay leaf, basil do not survive
Parsley freezes well
Thyme, bay leaf, oregano, sage and rosemary dry really well ( and maintain their flavor)
Left side of pic is my herb garden in early spring( from a few years ago ). Once July kicks in, I have to keep busy to prune them so they don't take over the whole herb garden.