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What dried herbs do you actually use?

I am cleaning and reorganizing my spice cabinet ... whee! I am moving the spices from a cupboard to a couple of small drawers. I am buying all new jars that will fit in the drawers, and I found really cute custom spice labels on etsy for the top of the jars. Yay! Most of what I have in my cabinets is quite old, so I'm going to toss it and buy fresh as needed, but I want to order the labels now, which leads me to my question: What dried herbs would I actually use?

I mostly use fresh herbs. I have quite a few jars of dried herbs that I have not opened in years ... do I really want to buy labels for them? The ones I occasionally use in dried form are oregano, epazote and tarragon (the last two only because they can be hard to find fresh where I am). Do I really need to create labels for basil, dill, mint, rosemary, sage, and thyme, for example? Or maybe there is something that I don't have but should -- fines herbs, for example?

What dried herbs do you actually use and are there any that you find indispensable?

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  1. Oregano, rosemary, thyme, tarragon, dill weed.

    1. I dislike dried herbs, but the only ones that work for me are tarragon and rosemary. I will use oregano only if I dry it myself.

      1. The dried herbs I use come from my garden: basil, oregano, sage, marjoram, thyme, rosemary, spearmint, taragon. These are my essential herbs and must be labled so my husband can identify them in the pantry.. Occasionaly I grow lemongrass, dill, lavender and fennel but like rosemary and cilantro they don't overwinter.

        1. My wife's heritage is Italian. Does that give you a clue? Most often we use a product called Italian Seasoning, which if you are not familiar with it is a mixture of 7 dried herbs including basil, oregano, marjoram, savory, thyme, rosemary and sage. Oft times I use only 1 or 2 like basil, oregano or marjoram.

          I like spices such cumin and coriander, but you didn't ask about spices, so I will not continue at this point.

            1. If you don't use them, then don't get labels made. I actually think a lot of the ones that you mentioned ARE indispensable dried. I'd never make my grandma's all-day spaghetti sauce with fresh herbs (dried basil and oregano, of course), and fresh sage just would not make a good enough spice rub for pork. But, as I said, if you don't use them, you don't use them!

              1. Bay leaves and thyme, and I think there's a jar of oregano from when I killed the last plant.

                1. Thyme and dill weed, but only occasionally, if I don't have any fresh. Oh, and bay leaf. The rest are somewhere between useless and nasty, dried basil being the worst of the bunch.

                  1. For dried herbs, I only use oregano and marjorum, and dry them myself from the garden.
                    All others I use fresh.

                    1. Alphabetically - bay, dill weed, rosemary, tarragon, and thyme. I don't garden and fresh herbs often cost more than a dozen eggs.

                      1. dill weed, mexican oregano, thyme.

                        1 Reply
                        1. re: magiesmom

                          Mexican oregano huh? That's Lippia graveolens (scientific name)...better than Mediterranean oregano for chili. I've used it for years, and I live on the East Coast.

                        2. Most common - Thyme, tarragon, parsley, oregano, bay, basil.
                          Once in a blue moon - sage, rosemary and dill

                          1. Thyme, oregano and the mixed "herbes de Provence".

                            1 Reply
                            1. re: Harters

                              Ditto on the Provence, which I'm just about out of at the moment. Pretty sure it's the only dried herb I've used lately (So versatile!).

                            2. Mostly oregano and thyme out of season, but lately I've been using a couple of Tbls of za'atar seasoning in hummus when I make it. Also nice on lamb.

                              1. Mexican oregano. The oregano I grow is more subtle and doesn't stand up as well to long cooking dishes. Thyme for when I am lazy, plus I think it still has plenty of flavor dried. Sage occasionally.

                                1 Reply
                                1. Not technically an herb, I guess, but I love celery seed for various uses. And definitely bay leaves.

                                  1 Reply
                                  1. re: shanagain

                                    Additionally, chili powders, mexican oregano and cumin.