Broadleaf Sage is a classic for drying and eating. It's nice large leaves preserve well when hung to dry in a cool dark area. The plants themselves can get pretty large in their second and third year so allow for about 2 to three feet of room in the future or you can trim them back to keep them more compact.
Sorrel: A classic Russian or Slavic green that is also extremely important in French cooking. The French cook it with cream and butter (what else!) to make a simple white sauce used in fish dishes. Their roots can also be used to give foods and drink a beautiful rose hue along with a lemony zip!
Growing Tips: These perennials can get quite large as they get into their 2nd and 3rd year of growth. Give them a good 12 to 18 inches of space if you are going to be keeping them in the garden for a while. Regularly harvest all the leaves by cutting them off about 3 inches above the crown.