Dried herbs are stronger in flavour than fresh leaf herbs.
When adding dried leaf herbs to a recipe that calls for fresh ones, substitute 1/3 the amount called for in the recipe.
When using dried herbs, crush them in the palm of your hand or between your fingers. This will release the flavour quicker.
A strong-flavoured seasoning may be combined with several mild-flavoured ones.
Whole herb leaves are a better choice than ground or powdered herbs because they hold their flavour longer in storage; pulverize just before using.
When adding whole spices to a recipe that calls for ground spices, use 1 1/2 times as much as the recipe call for.
When doubling a recipe, do not double the herbs and spices. Increase them by 1 1/2 times and then taste, adding more if necessary.
Don't season more than one dish in a meal with the same herb. Also, every dish on the menu does not need to be herbed - two or three at the most is enough.
Use only one  strong-flavoured herb (rosemary, sage, basil, mint, dill, marjoram, tarragon, thyme, etc.) in a dish at a time.
However, a strong-flavoured herb may be combined with several mild-flavoured ones (chervil, chives, parsley, savory, etc.) for delightful dishes

HANDLING OF HERBS AND SPICES
Whole spices will keep their flavour indefinitely as long as they are kept in tightly closed containers away from heat and light.
Herbs in leaf form will keep longer than herbs in ground form.
Ground spices and herbs will keep their flavour for up to a year after purchase (whether opened or unopened), as long as they were fresh when purchased.
If kept at room temperature, in a pantry for example, herbs and spices will keep for only 6 months.Keep in tightly closed containers in a cool place.
Never store herbs and spices next to or above the stove (this will shorten their life).
To tell if a herb or a spice has lost its flavour, smell it - if it has no aroma, it should be discarded