Following the mint supervision I've been checking out the other collective herbs.  We seem to have rosemary (that's the plant not a person), basil (likewise), oregano, parsley, coriander, horseradish, thyme, sage and lemon balm as well as the aforementioned mint.  These will be harvested and dried or frozen for later use.  Some of them will be combined to make bouquet garni, very french sounding. I suspect one or the other of them may be experimenting with herb jellies this year.  The herbs are also used fresh but more sparingly as the flavour is a lot stronger but the aroma is wonderful.