For the first time in my life I've managed to keep some herbs alive longer than a couple of weeks.
They almost seem to be thriving!
Chervil, Moroccan mint and some kind of sage.
Chervil will be the really useful one as it can be difficult to find in shops. It goes fantastically with asparagus and is classic constituent of fines herbes, for example in an omelette. Its light aniseed flavour is also good in salad or with fish.
Now to transfer them to bigger pots . . .