When I've grown herbs, it's always been outdoors, so I have no tips for indoors use. But I have always tried to focus on plants that are tasty in quantities I can easily grow, and that are hard to get from the market.
Basil was always a loser for me, because I like to eat it in such quantity that one batch of soup would take the whole plant or several plants' worth. Parsley & cilantro are both inexpensive and easy to get.
I like fresh sage, because it's quite distinct from fresh, a few leaves in a squash pasta dish make quite a splash. Rosemary is great for the same reason. And while I don't use huge quantities of savory, thyme, oregano or marjoram, it was easy to grow enough of it and to grow it in varieties that have distinct flavor and that you don't find for sale at the market.
My favorite herb of all to grow is pineapple sage--pretty plant, nice to pinch leaves and just sniff them, it's essentially not available at the market, and the red flowers are both dramatic and tasty--they make quite a splash in these poached pears
if you bring them to a potluck, sprinkled with a few flowers while the pears cook with liquid steeped in stems and leaves. It's also terrific in soups, apple dishes (pies, tarts, cobblers, applesauce), and I'm sure many more things I haven't discovered yet.