Herbs are some of the most rewarding container plants for a New Zealand garden. Most need less space than vegetables, many are perennial so you plant once and harvest for years, and a few genuinely need to be contained rather than planted directly in the ground.
Mint is the clearest example of that last point: it spreads aggressively by runners and will take over a garden bed if given the chance, so it's best confined to a pot regardless of how much space you have. Rosemary, thyme and oregano are the opposite problem to solve for. All three are drought-tolerant Mediterranean perennials that need free-draining soil and actively dislike sitting wet. A container with good drainage holes and a gritty potting mix is a better home for them than heavy garden soil.
it spreads aggressively by runners and will take over a garden bed if given the chance
Basil is frost-tender and only grows well in warm weather. In the north it can go out from October, but in Canterbury and Otago it's best left until December. A pot that can be moved to a warm, sheltered spot, or brought under cover if a late cold snap threatens, suits it well in cooler regions.
Parsley and coriander are both worth growing in containers near the kitchen door for convenience, but they behave differently. Parsley is slow to germinate and best sown in both spring and autumn for a year-round supply. Coriander bolts to seed quickly in warm weather and does best sown in cooler months, in smaller, more frequent batches rather than one large sowing.
Chives are a clump-forming perennial that's easy from seed or division and regrows quickly after cutting. That makes them one of the lowest-maintenance container herbs going. For all container herbs, use a pot at least 20-30cm deep with drainage holes, a quality potting mix (not garden soil, which compacts and drains poorly in containers), and regular light feeding. That will keep them productive for much longer than a neglected pot on a hot deck.