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The most important thing is that you cannot use that soil that you bought If you look at the back of the garden soil, it actually says not to use in containers. This type of soil is to be placed in the ground. It holds so much moisture and does not allow for enough air circulation that it will your container plants, sooner or later. What you need is a very light potting mix that does not contain any "soil." MG is ok if that's all you can find. Be careful of black pots. You get some pretty hot sun where you live, and black pots can literally cook the roots. Keep your parsley and cilantro in the shade, or they'll bolt. I bet you could even get by with 2-3 hours of morning sun. They don't like to get completely dry between waterings. The biggest killer or rosemary is overwatering. Regular commercial potting soil will be too moist. Avoid "moisture crystals" at all cost. Try mixing in or grit (not sand) to your potting mix. Let the top inch or two of the soil dry out before you
water. It will absolutely love your climate and get huge, like a small tree, if you let it. Basil likes heat, sun, and water. Don't let the soil completely dry out. Although don't worry all that much about the cilantro bolting. Wait for seeds to form and you've got coriander. Absolutely get rid of the "biodegradable" peat pots. They don't break down anywhere near fast enough for the plant to survive, and will root bound plants in no time, if they're not root bound. They only really break down in the compost bin. Big sham. Basil will need the largest pot, as they get the biggest quickly. My dad has his in 10 gallon pots and they're 4 foot tall. Next will be the rosemary, as it'll eventually get the biggest overall, and like said, they're perennials. You're eventually gonna need bigger pots for both the rosemary and the chives, if you plan on keeping them every year. The basil could really use a bigger pot as well, but your largest pot will be fine for a smaller basil plant.
You'll just need to prune it a little more often, which just mean eating more yummy basil. Other than that, make sure they don't stay soggy for too long. Most herbs like to dry out more than vegetables do, as most come from drier sandier regions