Well, let's group your plants somewhat:

Your Curly Parsley & Italian Parsley are biennials - meaning that they'll produce leaves for you this year, along with some early leaves next season. But along with next season's leaves they will also bolt to seed. Your best bet is either to leave them where they are & add new plants next year to keep the cycle going, or pot some up & bring them indoors. They may not provide you with much to work with, but it's always worth a try.

Your Lavender (depending on type), Sage, Thyme, Rosemary, & Chocolate Mint are all perennials - meaning that they should come back year after year with appropriate care. But again you can pot some up for winter use if you wish to try.

One caveat - your Chocolate Mint will soon take over your garden & should either be grown away from everything else, or grown permanently in a container. Nearly all of the mints are severely invasive. I've spent the last 8 years trying to pull up mint that was planted all around the house by the previous owners.

You're lucky to live in a climate that's cool enough for the truly winter-hardy perennial herbs (like sage and thyme) to survive the summer, but also warm enough for the more tender ones (like lavender and rosemary) to survive the winter.

Your perennial herbs will be much more vigorous if you leave them in the ground for the winter; they need a period of cool-weather dormancy. Even for the annuals (basil) and biennials (parsley), rather than potting them up for a couple of months indoors, it may be less hassle to harvest them as frost approaches and either freeze or dry them for use during the winter.

QB, you should do fine leaving everything in the ground. Don't be surprised if your sage doesn't make it through the summer. It really doesn't like our heat & humidity.

In the fall (or very early spring) you should be able to plant a few cool season herbs like dill and salad burnet. They both survive lows in the mid-20s.

appreciate the advice. i thought that mint looked surprising PERKY! my friend put hers in a pot and it has about taken the pot over and chased out the companion plantings.

Queen Bee:

I only get real serious about basil. Most other herbs are just passing fancies for me I guess. I use them, but generally only buy them after someone else has grown them.

So ...

Thyme: I grew it a couple of times and didn't give it much care. It wintered several cold winters and sprung back to life the next spring. My Lebanese friend uses it with olive oil to make a dip for his pita bread and hummus. The English variety grows like a weed. The silvery leaf is a little less vigorous. Neither of them seem very picky.

Rosemary: It's pretty. It smells wonderfull. I hate the taste of it on poultry, so I only grew it in pots to look at and smell. Last winter I left the pot outdoors and the rosemary stayed green most of the winter and only seemed to suffer during that last real cold spell. I rudely pulled it out by its roots this spring and stuck in in a spot behind my hysop plant (which has become a wondering Jew of sorts) and the rosemary kinda pokes around looking for sun. But I won't die.

Lavendar: My wife grew this lavendar plant in a pot last summer. It looks like rosemary but smells wonderful. I love the way it smells. Brenda needed the pot for something else, so I basically subjected the lavendar to the same treatment as I did the rosemary. Now the lavendar is thriving, shot out dozens of aromatic blossoms, and is trying to thrive in spite of the hysop's invasive overbearance.

Mint: Forgettaboutit. You can't kill the damned stuff. It's the spawn of Satan! In pots it root binds and bursts out the drain holes to voraciously colonize any kind of environment you happen to be silly enough to let it conquer. In my yard it has conquered the briars, the brambles, and the burmuda grass. The rapidly growing stems get all gangly and fall over the sides of the pot and re-root like that plant in the Little Shop of Horrors. I started with a couple of sprigs yanked out of a friend's yard. Now I have a crop from Hell. When this happens you should dig up as much of it as you can, re-pot it, trim back the gangly stems, let the plant re-grow until it looks all perky and smells wonderful, then pawn it off on some poor, unsuspecting fool.

Regards, Bill

Parsley, in my experience, does not transplant well. I moved a couple lush plants to a new location so that I could plant my tomatoes and basil in the sunniest spot, and the parsley plants declined rather quickly. They did go to seed, though, so I'm hoping the parsley will seed itself into the garden and find the spot that suits it best.

The first few years of my herb garden, I brought indoors over the winter (Maine) the basil, rosemary, and marjoram but none really thrived indoors. I leave the lavender, thyme, oregano and sage outside. They all come back each year very vigorously. I also leave lemon balm, tarragon, mint out over the winter. Parsley and cilantro will be winter-killed, but they self-sow and are cheap enough to replace anyway. I now also let the basil and rosemary die in the winter, and replace them in the spring. The marjoram was supposedly tender, but it's come back just fine each year so I just leave it out with everything else.

I grow parsely and chives in pots. Just by accident,left over from last year's pot ghetto. Both overwintered (I am in NY).