Don't know what exactly defines a herb, but in any savoury dish crushed garlic is always a winner. I spend a day peeling and mincing my own organic garlic, and freeze them in plastic bags- so when I need some a I just snap of a chunk. Ginger I use in exactly the same fashion, especially in tea, as well as cardamons, the odd clove.
Love roasted, ground coriander seeds- ut for some reason think very little of fresh coriander- fucking rabbit food as far as I am concerned- along with parsley, which is for decorations only!
And of course chili- fresh, dried, home-made sauce (which incidentally was quite an achievement- if I remember I'll get photos in gallery- a good 6 litres of thick sauce, 1kg sugar, a massive bucket of chillis... oooh yeah!!)
Fresh mint, thyme, an rosemary also get involved in smaller amounts when I am cooking roast lambs, soups, or casseroles.