When it comes to cooking, fresh herbs will almost always provide better flavour for your dish, but dried herbs are cheaper and more convenient. These are the dried herbs you can get by substituting for fresh herbs, as well as the herbs you should only use fresh.
In this video from the America’s Test Kitchen YouTube channel, Chef Dan Souza explains the science of why certain herbs aren’t ever worth using dried. Dried herbs tend to taste dusty and stale due to oxidation, making their flavour compounds more likely to be lost to heat when cooking. But some herbs are heartier than others: dried rosemary, oregano, sage and thyme are all fine to use in your recipes, especially if the cook time is long and there’s a lot of liquid involved. Everything else is best used fresh, so preserve them when you can, or dry your own to make sure they don’t lose too much flavour.
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