Since we moved to Florida, we have fresh herbs all year round -- my wife
grows rosemary, basil, chives, lavender. sage, flat parsley, three types
of oregano, thyme, marjoram, savory, and bay leaf in the lanai around
the pool.

When we need background flavors, i.e., most herbs that go into a dish
early in the cooking process, we often use dried; for herbs that go in
later, when you want brighter flavors to be obvious in the finished
dish, we always use fresh.

-- Larry