Herbs are often easier, and less fussy than garden veggies. A lot of them do well with dryer conditions. In fact, they usually have more oils in them if they are grown on the dry side. Parsley: If over wintered, it will go to seed the next year. You can have a never ending supply if you let it self sow. Same for dill, but it will set seed the first season. Garlic? Leave some of the scapes to mature, and they'll drop a pile of little bulbils, that will, in 2 years time, mature into impressive heads of garlic. Harvest what you need to get through the winter, and leave the rest to over winter: Those heads will continue to grow and multiply. I've pulled clumps of heads that are 8" across. Oregano: aggressive spreader. Mints: alien spawn spreaders that will send their underground rhizomes far and wide, seeking to dominate every square inch. Be careful, they'll grab you by the ankle and suck you right under ground. Chives, well behaved. Rosemary: Easy to propagate by layering. Sage: very winter hardy, will live about 3 years before needing to be renewed.