What herbs/spices do you use?

Just an informaql survey...
What Herbs/Spices do you use most often?

We use, in no particular order:
Herbs:
Thyme, basil, parsley, rosemary, tarragon, chives, dill...
Spices:
Cinnamon, allspice, chineese 5 spice powder, corriander, cloves, vanilla bean, cayenne, wasabi powder, madras curry...

Just a few off the top of my head! there are more that I can't think of at the moment...

Basil, Oregano, Rosemary, Thyme, herbes de provance

Cayenne, Curry powder, cinnamon, allspice,

Probably the most often used is my bottle of Mr. St. Maarten Jerk spice! I buy a big bottle every year.

Thyme, oregano, rosemary fresh from my herb garden. Cliantro and basil are used quite often as well.

I personally, I don't use cilantro often (very rarely!), I'm one of those people that feels cilantro tastes like soap!
Just my taste! I know, for some people, that is not so uncommon...

When the pots on my patio are flourishing, I use basil (sweet and thai), thyme, rosemary, parsley, sage, lemon balm, and tarragon regularly. In the winter when I'm forced to purchase "fresh" herbs in the grocery store, I use them far less because the quality just isn't what I get from my home grown herbs. Dried herbs are a reasonable substitute in the winter, and my favorite is a blend: herbes de provence.

Yeah, my sister is one that thinks it tastes like soap but I love it!

my basic mix is 1 tsp sea salt, 3 black pepper corns, 1 tsp dried garlic and a pinch of dried rosemary - grind in my pestal/morter and use for the meal.

also used but not as often:
fresh rosemary from my bush (love this, it's my fav but not in my pestel/morter it just makes mush)
basil, oregano, curry, cyan pepper, cinamon, regular salt, regular pepper, sugar
very rarely used, but sometimes
sage, thyme

Have you tried cutting you biggest branches off of your Rosemary bush and using them for skewers on the grill? I do this, just pick your rosemary, strip all of the leaves off and soak your branches in water. Thread your meat and vegs on and grill. It gives your meat (especially chicken) a wonderful mild taste.

I LOVE to do shrimp and scallops that way!