Staples in my kitchen - Herbs

I use dried herbs, mainly, but use fresh herbs when I know they will be used immediately. The exception to this is garlic and parsley, which I always use fresh.

Bay Leaves: Soups (especially lentil and split pea)
Crushed Red Pepper Flakes: Soups, stews, salads, and stir-frys.
Curry: Casseroles
Dill: I use in potato salad.
Garlic: Soups, sauces -- almost all vegetable casseroles.
Oregano: I use in tomato dishes and green salads.
Parsley: Soups, salads, and dips.
Rosemary: Soups, stews, potatoes and most vegetable dishes.
Thyme: Most vegetable and rice dishes
Turmeric: Tofu dishes