It's a wonderful treat to have fresh herbs from your kitchen garden to use in your favorite recipes. Some herbs also make wonderful edging plants in your potager - or kitchen garden. The fluffy dark green foliage of Parsley ' A Grosse Racine' or Rue 'Herb O' Grace' with it's feathery blue/green leaves are two good choices. I favor many of the seeds from Baker Creek. www.rareseeds.com
There is also a mini Basil 'Greek Dwarf' that makes a neat compact mound that is ideal for containers. For interesting color try adding red veined Sorrel ~ a stunning foliage plant; green leaves veined in a burgundy-purple.
Let's not forget the edible flowers value of borage, chives, cilantro to name a few. These flowers when dried and added to lemon zest and coarse salt look so appealing when used as a garnish to soups, salads and cheeses.