Lots of herbs are cut and grow again, allowing you a long(er) harvest period. But there are some... like cilantro, that, for me at least, grow and you harvest or lose it but they don't grow again. They are a "hot" crop, grow fast, and die fast. Succession planting is the only way to have fresh. Maybe that is different in cooler, less humid climates, but that's sure the way it grows here.
My favorites are thyme, parsley (italian or flat leaf, not curly), and green onions. I've got one thyme plant about 2 feet in diameter, that I use for all my cooking, my contract cooking and my church cooking. I've cut that thing down to just a few leaves left and in a couple of weeks, there's enough again to use. It survived the snow storm and now it is surviving 98 degree days in full sun.
Sage is my nemesis in the herb world. I get one going well and the afternoon, steamy monsoon season sets in and the sage says, "I'm outta here."
