There seem to be very few mentions of Fennel, though there are two sorts. One type grows a large bulb which is excellent cooked or raw in a salad, and the other sort you grow for the seeds. Dill looks similar and makes a great sauce for fish. Chives add a mild onion flavour and perfume to a dish, again either raw or cooked. I can't eat onions or garlic because of an intolerance for foods containing sulphur compounds, and chives give the flavour without the pain.The flowers are edible too and look great in a salad- though we leave them for the bees.
I notice that some of you in the US are counting factory made sauces and condiments as spices, so I'll put a word in for Mango Chutney, which works with almost everything, and for Harissa paste, like a very concentrated hot salsa.
The king of spices is Saffron though.
We've never tried growing that, but I do think that the only way to get good herbs is to grow them near the kitchen door! We have Rosemary, Bay, Garden Mint, Chocolate Mint, Leaf Coriander, Parsley
(both flat and curly), Thyme, Chives, Basil and Oregano. We gave up on Sage because it's a bush and it grows too big for the herb bed.
Cheers
Dave