I love Southern California winters (and early spring). My front-porch container garden is growing beyond my wildest dreams. It's only going to last until around June though, when sizzling weather will force everything into the more protected back patio. But I'll enjoy it for now.
I changed this area from a 10x10x12-foot triangular, flat, 4-foot-tall shrub to a protected space big enough for about 25 different herb, vegetable and flower species in containers. I've got oregano, mexican oregano, chives, garlic chives, rosemary, rue, chervil, savory, viola (edible flowers), parsley, basil, English thyme, lemon thyme, pineapple sage, jerusalem sage, sage, 5 strawberries, sweet marjoram, dill, cilantro, a bunch of lettuce, radishes, spearmint and a tomato.
Couldn't do without? The chives, cilantro, lettuce, strawberries, oregano, parsley, rosemary and -- definitely -- the sages (gorgeous flowers).
Just for fun? Chervil, savory, rue, dill (don't really like it), radishes and thymes.