Dried oregano is fine. A must-have on a Margherita. All the rest are acrid, dusty powders which insult the flavours of the fresh articles. The climate is poor here for basil but there is always a pot of it on my windowsill. I grow a lot of parsley, and any excess can be frozen as is. I have a big clay pot of sage, three big pots of mint (two sorts) and two big pots of lemon thyme in my garden. I have a bush of bay which I don't let grow too big. There's a nice rosemary bush out there and I have more growing from cuttings. I can always buy a little bag of fresh of anything I'm lacking. In m'humble, if all you have is dried (except for oregano), your food will taste a lot better if you just leave it out. In several visits to Italy I've found far less use of herbs than I expected. As ever, one man's fish is another man's poisson...