Trying to learn to love dried rosemary. It’s not working. I prefer fresh. It’s probably the only herb I buy fresh out of season. Otherwise I dry, or freeze herbs I grow or get at the farmer’s market. (Ok, fresh parsley and cilantro too, but they’re not expensive. )
Dried works just fine in most dishes- stews, soups, casseroles, rubs on meats, in sauces and gravies, salad dressings. What else is there, if I forgot a food category, dried probably can be slipped in those too. Leave time for the herbs to blend in, like in salad dressings or meld with the sauce you are cooking.
I actually prefer dried oregano in most dishes. I can’t really tell the difference between fresh or dried thyme in a dish. Dried basil I think loses its flavor fast. My basil work around is to lob off a chunk of frozen homemade pesto which I store rolled up in a zippy baggie much like a bag of buena hierba, and into the stew pot it goes. The little bit of parm and ground nuts goes as an unnoticed bonus in the sauce.
If you are near a farmer’s market, this is the time of year growers pull hot pepper plants up by the roots and sell as a bunch. Bring home and tie the plant up to dry. You’ll have a year or more worth of chili peppers. I prefer serrano or thai chili peppers.
One Teaspoon of dried herb = one Tablespoon fresh, in most cases.