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?
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.
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.
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.