With What you mentioned, chives scallions and parsley all tolerate cold weather, they could have gone out 3 weeks ago.
Chives stay short... 8-12" they don't spread, so give them a nice upfront spot. Scallions get 2 ft. I kinda shove them into any gap in the garden. Pinch off flowers to sustain growth all summer.
Parsley will bolt when it gets hot, but be patient. Pinch the flowers all summer, and once it cools off in September, an established parsley plant will come back like crazy, survive early frosts. If you get a little mini dome/greenhouse to put out around first frost you'll have Parsley through December.
My grandma used to mulch these "tender perennials" (also including thyme and rosemary) high with lots of leaves through the late fall. Then throw an old moldy pice of carpet over the top After they died back around Christmas to keep the root from freezing. Ash Wednesday you take the cover off, fluff the mulch/compost and there was usually white parsley and allium sprouts waiting... our Easter dinner was seasoned w herbs from the garden. She was zone 5.
As I understand it, allium family ( onion, garlic, scallion, chive) have a nearly indefinite life span until you get a flood or pestilence. Parsley should be planted every year because even if you keep the roots from freezing, it only thrives through two summers, at the end of the second summer you harvest the root, which is now fat and delicious, like a branching turnup, only tasty! They'll continue to grow, but the end of the second summer is their peak
I have no data to support any of these claims beyond what I witnessed, what I ate, and "Grandma Rosy said so" Although she did feed her family and neighbors from the Great Depression through 2015