I'm planning on growing many of these and a few dozen other herbs. From what I have read, Basil can be tricky because it is pretty tender here in Z5. You're in Z so may have better luck though.

I too woould like all advice I can get with these.

George,
Last year was kind of a weird year for WSing for me because things that were normally easy to germinate didn't easily last year and some that are said to be more difficult germ'd with no problems. So take heart. It could work different for you this year, even while doing exactly what you did last year :-)
Specifically what kind of problems did you have?

That being said of your list, this is my experience:

Oregano, Chives, Tarragon are all perennial to Zone 5. WS it now. You won't get as big a plant this year as the next.

Basils- It is probably the very last thing I WS because the seedlings are very sensitive to cold. I personally wait until late March or the beginning of April to sow, or I do two batches (one early, one late) just in case.

Last year I tried different types, and I learned that the type of basil it is makes a difference. Before last year, Lemon Dani was the one basil that performed well in my yard, but it really isn't the kind of basil I like to eat (and the leaves are too small). So last year, I did Nufar, DiGenova, Genovese, and Lettuce Leaf. The Lettuce Leaf Basil WSed like Lettuce-- it germinated very early, weeks before the others. And then, a plus: I was harvesting from healthy, huge plants the entire growing season.

Marjoram is an annual around here--unfortunately :-(
It is a little hardier than basil, it seems, but I sow it around the same time as I do basil (March-April).

Parsley... . I have not solved my Parsley problem. They germ, but don't grow big enough to harvest. I'm still struggling on this one.

Sage, it germs for me, but I can't keep it alive past one season. I've already sown mine, on the Solstice (Dec 21).

Shiso...I tried it last year and didn't get any until really late. But it was my first year's experience with it.

PS: Tarragon...watch out when it does germ, because you will be chopping it down several times in the season to get it under control
(Whew...I feel like I just wrote a paper...time for another cup of coffee)

Linda

George, I'm wondering what kind of problems you had with your herbs last year? It might help us to problem solve.

Last year, I WS basil and had great germination, but it just sat there all summer, very little growth. The ones I grew indoors in the kitchen windowsill did much better! It was in a first year veggie patch, so I am trying some in pots and some in the garden this year. Like Linda, I'm trying several different types this year, and I am glad to hear that the Lettuce Leaf did well, since that's one of the ones I'm trying this time.

Chives were another one that I had some issues with. The germination was only moderate, and I had to keep resowing, as it burnt to a crisp in high altitude full sun. So this time around, I will keep it in a more shady location with plenty of water.

Oregano did very well for me. It can handle the dry climate here. I just wish I had brought some indoors, to have some over the winter.

Parsley is the other one that performed well. Good germination, no scorching in the sun, produced all summer. This one I did dig up a clump and overwinter in the kitchen windowsill. This was a curly type called Parsley krausa, so maybe it is easier to deal with than the flat-leaf kind.

Cilantro germinates well for me, then immediately bolts. So if I want to harvest any, I will have to continually sow more.

I plan to WS some sage, if I can find seeds for the 'Golden' or 'Tricolor'. Last year, I tried transplants of those, and managed to kill them both, so I'm hoping to have more success growing them from seed.

I don't know if any of this is helpful, but if you have specific questions about the individual herbs, folks may be able to give you better advice.

I'm with you Linda, where's my coffee cup?
Bonnie

The only herb that did great for me was triple-curl parsley. I sowed it Feb 9th, and had so much parsley, I gave two big pots of it to family members. I lost my info. so I am not sure when it germinated though.

I would sow the chives, oregano, parsley and sage now. I've found the parsley seeds benefit from an overnight soaking in water before sowing. The basil is very tender so it might be best to wait until March with it. I think you will be disappointed with the tarragon since the culinary variety is never sold as seed. What you have is probably Russian tarragon which is very inferior in taste. I'm not sure about the marjoram and shiso. I usually plant some early, then plant more later if it doesn't make it.

Once again, wintersowers, you are awesome. Thanks for the advice, the time, and the detail of your responses. Wishing you all great gardens sooner than you think,
George

I've only grown a few herbs. My husband is a boring meat and potatoes type, and doesn't like most herbs. Anything much beyond salt and pepper is too exotic.

Those I have grown I just direct sow. I just sprinkle them into the bed in May when I plant tomato seedlings, and I end up with so many that they become a problems sometimes. I do grow basil this way every year, gotta have basil with maters! I have also done parsley and cilantro, they grow like weeds with just direct sowing. One less thing to transplant is a blessing in spring.

Karen