Monarda Fistulosa/bee balm herb of the year) sometimes called wild oregano - contains thymol so Indians used it medicinally, great in teas, breads and mouthwashes. Flowers, leaves used mostly. 

Mints turn up in savory dishes in restaurants

Selino aka known as Greek parsley or wild celery  (cutting celery - is Natorp's getting it again next year?) - this resembles the ancient Greek parsley with a taste that is more celery like than parsley

Salads made of thinly sliced root veggies: beets, uncooked, carrots, fennel, celeriac, leaves of celery

Garlic - grow your own - use large cloves for planting; small for eating. Hardneck vs softneck

Vinegars: Sherry, champagne more popular than balsamic

Lemons big in simple salad dressings - like my Lebanese salad w/lemon, oil, garlic, herbs

DIY Yogurt (instructions and step by step photos on my blog)

DIY stocks made with homegrown root veggies- don't peel onions; save stems of  herbs like parsley, thyme, etc. to add

Salts are big: Kosher dissolves quickly; Flaky sea salt  (Maldon) nice for crunchy texture and finishing salt for desserts; Coarse sea salts, Fleur de Sel, good with assertive flavors and don't dissolve as quickly as Maldon

Horseradish - chefs are discovering this in a big way and now make their own sauces, etc. - grow in containers 

DIY herbal tea blends: mint w/stevia;  hibiscus sabdariffa w/stevia;  lavender w/cloves, rosemary, mint, etc.

DIY gardens for kids in urban areas: Put  different seeds, planting instructions and recipes in biodegradable small paper bags:

Lettuce, beets, radishes, carrots, onion and garlic sets, etc.