WOW! I have to think of what I all use. I guess I use most of what you listed, plllog.

What I grow:

Rosemary; Sage; Thyme; Chives; Lavendar; Bay Laural; Lemon Verbena; Parsley - flat and curly; Oregano- regular and Greek; Cilantro; escapist Mint; and let's not forget the Basil.

I grow:

Basil

Purple Basil

Greek oregano

Thyme

Italian parsley

I do not use parsley. I grow it to complete the aesthetic of a full herb garden. But to me it just tastes like grass. But it grows well. Oregano is my favorite herb in the world. I eat it fresh in salads as well as cook with it. I love the dried too.

I use sage sometimes, mainly during the holidays or when I make breakfast sausage. I buy it dried and fresh and use both, as both have different and desirable qualities, flavor wise.

Dill I love but rarely grow it. Its so spindly and takes up a lot of room. I grow masses of it every few years and freeze it. I love it in potato salad.

Cilantro I buy fresh. Growing it is a waste to me. If you are not ready when it is TOO BAD,its gone to seed and doesn't regrow like basil or parsley.

I love garlic. I use it fresh, from a jar and the powder version, depending on the food I am making. Onion and shallots my sister grows, but I buy. She also grow horseradish but I do not use that. I hate fennel,fennel seed and anything else with that licorice flavor. Carrots I could take or leave. I cook them for SO sometimes with a roast or something but they do not interest me at all. And celery tastes like wet dog smell to me.

This year I am growing some "blonde" bell peppers. I do not use enough hot peppers to grow them. My sister near me has a farm with masses of veggies,including cayenne, jalapeño, and scotch bonnets should I need them for some reason. I want to try to grow brocolli one year, but that's not on your list.......

I grow parsley, sage, oregano, chives, rosemary, basil, thyme. Coriander doesn't grow well here (cilantro). It makes a feeble attempt to grow then just goes to seed. And, I'd need a field of it LOL.

I use peppercorns and sweet peppers. As for heat, I use Piment d'espelette as I understand it so I can dose it. Fresh chili peppers here - well it's like playing russian roulette. You never know what you're going to get - except with those evil tiny ones from La Réunion. Prepare to burn!

Use all the rest in one form or another.

If I had to pick one I particularly love it would be sage. I love crispy fried leaves scattered on ravioli, I use it in sausages, stuffings for pork chops or chicken. Love the way it pairs with onion. But then, how to live without parsley of chives..... love them all.

I have garlic chives, sweet marjoram, spearmint, basil, flat leaf parsley, cutting celery, rosemary, Greek oregano & a small bay tree. I also have walking onions - Egyptian and Welsh, that I use the tops from.

Grew bulbing fennel this year, but never used the bulbs because they didn't get very big - likely because it was in a container - and now it's bolting,

Also grew dill and saved both seedheads and dried the leaves. I have a huge amount of dried dill now that should last a very long time. I was going to freeze it, but then I read that dried dill is just as pungent as fresh, if not moreso, so I opted for that instead, since my freezer is very small.

I also have ginger growing - and turmeric, and lemongrass, but I practically never use them.

I have 1 sage plant started - we'll see if it can last. it usually dies out after awhile.

A neighbor gave me a culantro plant that's still alive, but I don't care for the taste of cilantro and this is even stronger flavored.

Funny, it didn't seem like I have that much much until I started listing it all 😊

I don't grow as many as I used to, but I always have mint, rosemary (can't get rid of it), oregano, and thyme. I usually also have chives, lemongrass, basil, Italian parsley, cilantro, epazote, and dill. The basil grows best in the summer, but parley, cilantro, and dill do better in the winter. I always let the cilantro eventually go to seed, as I harvest the seeds and use them more than I do the herb. I also save dill seeds. Goldfinches eat the basil seeds.

I grew tarragon at one time and discovered that I hate it, much like some people do not like cilantro.

I store ginger in the freezer and only grow ornamental ginger, for the flowers. I would like to grow turmeric for the flowers but have not had luck with getting the tubers to root. At some point, I will just buy some at a nursery. I can probably find it at San Gabriel Nursery, but I would call them first. I've bought pineapple, dragon fruit, cherimoya, and Kaffir lime there.

I grow a lot of chilies, and I do dehydrate or dry a lot of them. Sometimes this improved the flavor. I buy roasted chile de arbol, and so I do not grow that. Cárdenas Market in Cathedral City has a huge supply and variety of dried chilies for cheap, and so it is easier just to buy them. They are always very fresh at this store, and I vacuum seal portions of them when I buy them, although some I go through fairly quickly. I had dehydrated some of my chocolate Habanero chilies, which is good because I might not be getting a crop this year - my seedlings are not doing anything, although they have not yet died.

I used to grow sorrel (which I like) until I read that it can cause kidney damage if taken in large amounts - not that I would take that much, but it's not worth the risk for me.

Rosemary is everywhere in S CA, IMPE. Just about everybody has some in their yard - lavender too. The rosemary I have has grown massive - like hedge size. It's grown through and engulfed its pot and I'm puzzling whether I can remove it and just plant it in the ground. It does root easily from cuttings, so I could restart some, if necessary.

I prefer coriander seed to cilantro too.

I grow lettuce leaf and Thai basil --- mostly Thai. Thyme, rosemary, garlic chives, and Spanish tarragon year round. Dill, parsley, and cilantro in the cooler months.

The only herbs I use dried are Turkish oregano, thyme, and fennel seeds.

For dried herbs, I use oregano, thyme, and sage, and sometimes dill, although I much prefer fresh dill. I used to grow sage, but I found that the fresh sage I grew had an extremely strong flavor. I do use dried basil in my Cajun seasoning mix, but it tastes nothing like fresh basil.

I use fresh thyme, but I don't find it much better than dried, and it is much less convenient to use, as it is difficult to strip the tiny leave off of the stems. I tend to use fresh thyme in a bouquet garni or else I tie some stems together that I can remove later Sometimes I just mince the tender stems with the leaves. I sauté dried thyme in butter with mushrooms, and cooking it this way seems to bring out its flavor. I add it when the mushrooms are almost done.

Thyme, sage oregano, basil, rosemary.

We have a summer cabin on the Russian River, and rather than buy all of the herbs/spices every summer (they don't store well in the damp) I buy salt and pepper and garlic seperately and then do a mixture of these, dry them and grind them up in my herb grinder (pretty much the same as a coffee grinder)

We mostly do simple BBQs and everyone seems to like the mixture.

These are reliably perennial or self seed in my garden - most of the time

peppermint

spearmint

lemon balm

chamomile

chives

lovage

several thymes

lavender

sage

hyssop

anise hyssop

tarragon

sweet cicely

These are grown in pots or are grown as an annual in my garden -

lemon verbena

rosemary

basil

parsley

cilantro

dill

hot and sweet peppers

I have way too many spices and herbs to list. The ones I use most often of late are -

black pepper

ginger

garlic

cumin

turmeric

mushroom powder

soy sauce, rice wine vinegar, sesame oil

I haven't planted herbs in three years now. I just haven't been interested. As @carolb_w_fl_coastal_9/10 said, rosemary and lavender grow like weeds here and are two of the few flowering plants that the deer and rabbits won't eat. I also have lemon trees.

Interesting, @Lars, that you find that dill grows better in the winter. I've never been successful growing dill and maybe that's because I usually plant it in the spring. Maybe I'll try again next winter and see if I have better luck.

When cooking, I find that I mostly use the flavors of onions, garlic, ginger, chives or green onions and red pepper flakes. I keep dried oregano and frozen dill and basil on hand, too. If I need other herbs, I buy the ridiculously overpriced fresh versions.

If you plant dill in the spring here, you need to keep it in the shade. Near the beach it is not too hot, and so the temperature is fine, even in the summer.

Thanks, @Lars. I think my issue might be that my deck where I keep my pots of herbs is too hot even in the spring because it is on the west side of the house that gets full sun. I have a little landing outside a door on the south side of the house that is shaded from the west. I'll try a small pot of dill there and see how it does.

I grow and use fresh: rosemary, thyme, marjoram, oregano, basil, bay leaves, bell peppers & hot peppers, Mexican oregano (when available), sage

Purchase fresh: Italian parsley, cilantro, scallions, onions, shallots, leeks, celery & root, ginger, garlic, lemongrass, juniper berries

Purchase dried: various peppercorns, fennel seed, celery seed, garlic, Mexican Oregano, red pepper flakes

I rarely to never use: dill, curry leaf, tarragon, lavender, mint, curly parsley or chives