Chives aren't on your list, but if you end up with one anyway - maybe one will come in a pack of mixed herbs, they can grow in the lower light area. When I grow mine in the lower light, they get larger, more like green onions/scallions. Then, I use them on chili, in egg salad, on baked potatoes, sprinkled in a salad, etc.
I don't use the savory or mint on their own, either.
I put the savory, dried, in my Italian mixed herb seasoning only. And, only there because it's in the McCormack version, which I like.
And, I don't cook any savory dish with mint, just one time. I use it very rarely. Off the top of my head I've used it for the following only:
I made mint jelly to go with lamb a long while ago.
I used peppermint to make mint-chocolate chip ice cream...and have to say, it was really, really good, but the mint has to be peppermint, not any other. You steep the cleaned leaves in heated cream/milk for a while, strain them out, then proceed with the recipe. But, that's rare.
I've used single leaves of what I call 'garden mint' in an Asian-style tea cup with hot water over it to steep, for tea parties with the children when they were smaller, served with freshly baked mini-muffins.
And, let's see...the leaves can be used as a decoration on desserts.
Oh yes, and the biggest use for me, is aromatherapy. I just like to smell it sometimes, and will bring sprigs inside when in the mood.
It helps keep some bugs away, too.
So, it sounds like a lot of uses, but not really. Still, I enjoy having it around.
You, like me, never have to worry about it getting away from you. Where it dries out in the summer, it won't take over. In fact, you either have to grow it around the faucet of a hose, where water will be, or water it, to keep it alive.
I remember about the Tarragon. What do you use it with, chicken and fish? Hmmm, maybe this should cont. on I Can. :-)
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