I live in a part of the world where fresh herbs are freely available in the garden, but only for about three months of the year. Even in a home greenhouse, tender annuals like basil and chervil don't stand a chance in an Ontario winter. Supermarkets of the better sort stock fresh herbs grown hydroponically in commercial greenhouses and they're the bomb, especially since the alternative is the abject little jar, which, incidentally, costs an alarming sum.
I favour dried oregano, too. Also dried thyme, pace Steve. But for rub mixes for steaks, ribs and other barbecued meat, either grilled or cooked "low and slow", there really is no substitute for dehydrated & granulated garlic and onion, and dried thyme goes in that, too. It's a style of cookery in which most fresh herbs are just wasted.
The daily combined route march and vigil Steve describes is a wicked trial of strength, both physical and mental. In my admittedly arrogant and unasked-for opinion, the cucina povera meals he describes are ideally suited: tasty, nutritious, creative and above all quick and easy to make *once you know how* (note emphasis) so you're not washing dishes at effing midnight.