Well now, i have been using my own herbs in my cooking for donkey's years, so I suppose I qualify, hortus. For what it is worth, I try to have chives, parsley and basil growing on windowsills all the year. I also pack surplus herbs into ice-cube partitions, cover with water and freeze. Thyme, marjoram,sage and mint, I tie in bunches, tie up a south facing drainpipe and leave till quite dry, then crumble into jars with lids. No need for Agas or a greenhouse. A dry spot in my garage helps in wet summers - I tie the bunches to the window latches.