I use a LOT of different ones. Depending on what is being made, of course. Really, I don't actually know how to answer this without listing almost everything found on the spice rack at the supermarket. Tomato products generally get the Italian type things -- basil, onion, garlic, oregano, rosemary, thyme, savory, cinnamon, hot pepper and or paprika, sometimes cloves depending on what is being made. Pickles and relishes have their own special set of things, including tumeric, coriander seeds, bay leaves, cloves. Really, I guess all I can say is try buying and experimenting with various herbs and spices and see what you like. I have always used a LOT of them, and I enjoy fully flavored foods. But, that may not be to everyone's taste. One of my sisters cooks with very few flavoring enhancements, hardly even uses onions or garlic. To me, it's bland and boring, but its what they like. If you have a spice shop or market in your area that sells them more reasonably priced than the supermarket, you may want to try going there and seeing if you can buy very small quantities. A lot of those places sell them from bulk bins by the ounce or pound, so you can buy just a small amount.

I made the Chunky Italian Soup from Southern Living with fresh herbs and it's a keeper. First time I've ever tried using herbs from my garden. Worked great. I've dried parsley and made Basel pesto but am relatively new with fresh herbs.

this is a local issue and what the rules are here in VA may not apply in NJ. i wouldn't hesitate to sell dried herbs without a certified kitchen. there's no processing involved.

No you can't switch dried for fresh. Dried herbs have no effect on the pH so can be used at will but fresh herbs will change the pH and move it into the alkaline range so the recipe r processing would have to be adjusted in some fashion to compensate. That's why most legit recipes will stipulate which can be used. Dave