I noticed we're almost out of dried herbs this evening. I grow parsley, thyme and basil on the windowsill so all's not entirely lost. I live in a village about 10 miles away from civilisation with a tiny and poorly-stocked minimarket that only keeps "mixed herbs". So when we next go into town I need to remember to stock up again. The thing is, though, it occurs to me that there's little information for new cooks about what to expect from some herbs. How do you describe to someone who doesn't know, the difference in flavour between Oregano and Tarragon? Which choice of herb could spoil a dish and which brings it to life? What range of herbs do you feel you absolutely need, and will almost certainly die without them?