Lots of wonderful culinary ingredients are herbs. You listed 3 amazing ones. More I can think of:
- Mint -- both in tea and dishes
- Rosemary -- especially with meats and breads
- Thyme -- great in meats and soups
- Oregano -- for many Mediterranean recipes
- Dill -- many dishes, but I think of its affinity with fish
- Sage -- meat and stuffing
- Chives -- on potatoes and in soups or with eggs
- Tarragon -- for many French cuisine dishes
- Bay leaves -- so many soups and stews and curries
- Lemongrass -- hard to imagine Thai cuisine without it
- Lavender -- I don't use this much but it obviously has a nice scent
- Chili peppers -- lots of known benefits
- Ginger -- in baking and soups and stews and curries
- Turmeric -- well, curries as an obvious starting point, but it works well with many protein dishes
- Garlic -- almost every cuisine uses this
- Onion -- considered a rasayana in some contexts