The Herb Plants to start with in your garden

The post before has great links , here is a cut and paste from the culinary list .	THE HERB PLANTS TO START WITH
Now that you know where to plant and how to prune, the fun part comes with the choice of herb plants. No doubt if you are just starting out, you will want the basics. Here's an outline for an Herb Garden that will satisfy the most recipes per square foot. It is based on the needs of a family of four who cooks often.
	BAY: 1 plant, at least. Grow it in a pot and bring it in for the winter in you have to; a bay tree is an absolute must.  DILL: 4-6 plants. Like Basil, you have to plant in succession to have fresh Dill throughout the growing season. ENGLISH or GARDEN THYME: 4 plants. These are small plants and you might want to let one flower (for garnish and for the bees) while harvesting from the other 3. FENNEL: 2 plants. One for you and one for the butterflies. FRENCH TARRAGON: 4 plants.  Even so you will never have enough. GREEK OREGANO: 2 plants, because you will put this in everything. MINT: 1 good Spearmint like Mint the Best or Kentucky Colonel Mint and 1 nice Peppermint.PARSLEY: 4-6 plants.  Even though this plant lives two years, you should replant every spring for the best results. ROSEMARY: 1 plant, if you live where Rosemary is hardy; 2 if you must grow it as an annual and harvest and dry for winter. SAGE: 2 plants. You can choose from any of the forms of Garden Sage. They all have excellent flavor.  SWEET BASIL: 4-8 plants.  It takes 3 cups of fresh Basil leaves to make enough pesto to coat one pound of pasta.  WINTER SAVORY: 2, maybe 3 plants, depending on how much you put in your spaghetti sauce.  Of course, these are only general guidelines. But, this list is a great starting place for building your culinary repertoire. After you succeed with these, the Herbs of the world are waiting for an honored spot in your garden.