Herbs are relatively easy to grow and there are so many of them. If you are planning to use them in the kitchen, it would matter what kind of foods you like. Some herbs are annuals and need to be started from seed every year. Parsley is a biennial so it would need to be replaced every other year. Tropical spices would need to be annual or over wintered since they do not tolerate cold.
green onions (scallions) and chives - good for omelettes, ramen, fried rice, and many Asian dishes
thyme, sage, rosemary - bitter herbs good for stews, marinades, roasting
kaffir lime, lemon grass, chili pepper, basil are used in almost every Thai dish. Galangal, culantro, thai or holy basil in some dishes as well.
Turmeric, fenugreek, coriander, ginger, fennel, anise, basil, caper, basil, cumin, laurel, tamarind, peppercorn, cardamom - Indian dishes
Garlic, lemon grass, pimento, ginger, bilimbi, calamandin, peppers, peppercorn, achiote - Filipino dishes (also bagaong and fish sauce)
epazote, peppers, cumin, garlic, coriander,paprika, pepper, mexican oregano, garlic, achiote, culantro, basil, mint, sage , thyme, cacao, cinnamon, cloves, nutmeg, allspice - Mexican dishes
Asian dishes- basil (thai, tulsi), ginger, galangal, kra chai, garlic , salt (fish sauce, fish paste,), lemon grass, prickly ash, kaffir lime, garlic chives, green onions, star anise, cinnamon, allspice, tapioca/cassava, cardamom, fennel, star anise, Peppers
Happy gardening in Hawaii. Gardens are where people grow.