Perennial culinary herbs
I have chives, variegated thyme, variegated sage, rosemary and mint, and if I let it seed the parsley will come back. I like that I can get some thyme and rosemary all year, even in winter. The mint and chives die back, and the parsley may be robust enough to pluck a few stems. The sage is iffy in winter. It seems to half die back, but comes back every spring.
What other culinary perennial herbs are my fellow New Englanders growing?