Things to consider always are: how and where do the plants grow in their natural habitat; nature of the soil, especially natural Ph, [eg limey or peaty soil], well drained or boggy, sandy or clay, amount of nutrients.
Most vegetables are bred to make use of a nutrient rich soil but quite a few naturally come from low nutrient conditions and do not like excess fertilizer.
Herbs like thyme, sage, oregano and rosemary grow on sunny, nutrient poor hillsides, whilst chives and sweet basil need more moisture and feed
It is always worthwhile to research exactly where the wild versions of the herb live naturally[including the base rock of the soil[limestone,granite,sandstone etc]
As a generalisation it is best to water pots so that all of the soil in the pot is thoroughly moist then let that watering be used up before watering again, it is ok to let the pot stand in water for up to an hour to make sure that the compost is well wetted but no herbs will grow in stagnant wet conditions, modifications of care have to be taken into consideration according to the microclimates of a particular garden and different sites within that garden and the latitude of that garden.
I would always have oregano, sage and sweet bay as well as perhaps tarragon in my herb garden. You could also grow chillies outside I would guess (for Australian climate); there is a wide variety of chillies and once you have gotten used to using them you will never go back.
All parts of the coriander plant are edible, seeds, leaves, stems and roots! It is best to grow these in short rows and sow again every few weeks, cut with scissors whilst immature.
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