Basil (culinary, not holy) is an annual and has a short life span. You can try to bring it in but it will only last so long for you so don't be disappointed. I would suggest just harvesting it completely. Freeze the surplus and use as needed.

Dill is an annual and its living quick and dying quick is part of its nature too.

Parsley is a biennial - 2 year life cycle. Normally I treat it like an annual because the second year is poor (for harvesting) at the very best. Again, you can try to bring it in but do not expect much or a long life indoors. Like basil I would just harvest it and freeze or dry the surplus.

I don't grow tarragon so I'll leave that for others to comment on.

Rosemary, thyme, and sage are perennials. I've never brought sage in but have tried thyme and rosemary with dismal results. I suspect the low natural light during the winter made it hard for them to survive. I would suggest extra lighting for plants is a must to get these to survive until you can take them back outdoors.

FataMorgana

That's too bad too hear about the basil. I have a bush that is really thriving. It's about 2ft tall and very full, I just dug it out of the garden and put it in a terracotta pot hoping to bring it in. I guess I'll have to harvest it when the first frost is forecast.

I think I'll try and cut off a few transplants to grow indoors.

Zoemolly - from what I understand of your climate in Vancouver you can probably leave the rosemary, sage and thyme outdoors through the winter if they are in ground. In pots they may need a bit of protection. They are evergreen shrubs or sub-shrubs and all can take an occasional freeze. The sage and thyme will get a little tatty but the rosemary should remain in good condition and might flower in late winter/early spring.