I would go down the other route, put in what you use regularily or what could be useful in your recipes. We plant oregano, parsley, thyme, mint, sage, rosemary, sorrel(great for peppery bite in salads) and feverfew(good for indigestion, and headaches when made into a tea). All of which I use regularily, beware the tap root of sage its a real pain to dig out when it gets woody, mine had a 24" root on a 12" plant after 2 years. I wouldn't bother with ingredients you are unlikely to use, I cut and wash the herbs when they are plentiful and freeze for use over winter, in resealable bags. Most of your mediterranian herbs like free draining and poorly fed soil, oregano especially, it is slower growing then, but tends not to run away with you.