A grocery store is generally not the best place to buy healthy transplants. Not that they're chemical filled, but just forced and unhealthy, as they're meant for harvest, not growing. Now, there are stores where I've had good luck. For me, the local Whole Foods have good organic ones (and I've been to the farm). Had good luck with Sprouts Farmers Market Grocery herbs too, but it really depends where you are, and you didn't list. GMO is primarily used in cash crops. I don't know of any GMO herbs--anyone else?. I have noticed that one of the brands of herbs at local greenhouses has changed their tag to mention NON-GMO, but figured it was just marketing and not switching seeds or so forth. Personally, the only things I avoid are "wetting agents" and mixes with added fertilizer, other than minor nutrients from vermicompost, or other Organics. But, I don't stick to only "certified organic". I do lots of potted herbs, both indoor and out and a mix overwintering in. It is possible, but as Fata says, it's not always easy and you really need to know your plants. Most herbs want a lot more light and pot size than a kitchen counter or windowsill garden. Without enough light, the flavor oils will not develop. Bugs--aphids, whiteflies, and powdery mildew are common in my indoor ones. And fungus gnats, but I ignore them. I use dishsoap spray or neem. When possible, outside with a good shot from the hose does wonders. If you're really concerned, then stick to certified or learn to grow your own from seed. Some are easy, some more difficult, and many are slow growing perennials. Lots of research involved (but fun). Never heard of losing half strength in 30 min.

Where do you live? (state, zone?) Is this a recent photo -i.e., are these growing now? I enlarged each picture a lot. Reading top row, L to R: 1, 2, could well be alyssum but the foliage does not seem quite right to me) but 6 definitely is alyssum (which actually IS an herb - Google it!). I agree with the consensus on #3; looks like grass but if you pluck some of the leaves & smells & tastes like an onion, it is chives. I believe #4 is a petunia (also may be considered an herb due to some ways petunias have been used; e.g., as a tisane- yuck - and the leaves as a pest repellent). Row 2, L to R: Number 5 is haunting me; I should know it, but I think it is something generally sold up where I live as an annual in a hanging basket (like a verbena). Number 7 is thyme; w/o being able to smell it cannot say which cultivar, but it looks like English/French/winter or whatever "ordinary" culinary thyme is, depending on what nursery sells it & what they name it. The last one certainly is a rosemary.

Oh Sultry that's a very sweet picture. :) It must be so nice to have her company while you're working in the yard. I cook a lot of Thai food so I like Thai basil and lemongrass the most. I can't grow regular basil to save my life so I grow African blue basil to take it's place. It's easy to grow from cuttings, I can grow it in the yard with little care, and the bees love the flowers. I am truly horrible at growing tender herbs like dill and basil. I have a lot of oak trees (and their shade) and it seems my herbs always get moldy or bolt. Plus, I tend to be a lazy gardener so if something needs too much tending it won't survive. One year I had a bush oregano that grew to about three feet tall and it was amazing, but I can't remember the name and haven't seen another one since. If anyone knows what it is please share the name because I'd love to try to find another one. I was thinking Mexican bush oregano, but haven't found anything online. I recently tried culantro to replace cilantro, but it's bolted already so I'm assuming the taste of the leaves may be too strong or bitter. I just keep trying new things and stick with what survives without too much care.

Chamomile - right... that's the first one. All for the herbs I have in jars, including the two pictured, I have used in the past to make a hair rinse. They include Horsetail, Southernwood, Nettles, Soapwort, Chamomile, and a couple others. Those are the only herbs I have - and they are all safe to use for the purpose in which I use them. It's just that it's been a really long time - years - since I have used any, and I forget what these two are, as I failed to label them. So, I was hopeful to see if someone might know, and also how long they last. Thank you.