By now your herbs such a mint, thyme, coriander, sage, oregano & rosemary should be full of luxuriant new growth.
So why not consider drying some of the new growth to use throughout the year on pizzas, lamb and baked dinners in general.
All that you need to do is to cut off healthy new growth from your herbs and tie it at the base with string. Hang the herbs upside down in an airy but shady area to dry for 1-2 weeks.
When fully dry (i.e. crumbly) place the herbs in airtight jars for later use.
Or with lavender, you can use the dry branches in dried arrangements or potpouries for around the house.
For more details on drying herbs, take a look at my book ‘Growing and Using Herbs & Spices’.
Herbs are probably the best of all edible plants to grow at home.