Which has to be added when serving, and not cooked into the dish.

I remember taking fairly small twins to an Italian place that offered oregano, and one child asked what it was. The waiter kind of froze so I said, it's an herb that makes everything taste like spaghetti. The mildly surprised waiter totally agreed.

Mom grew herbs (except dill, which tended to lie down once it was a cm tall) so I do know the difference. Dried are fine and smell marvelous when in hand, so most of the aromatics are still there, concentrated even, so use less of them...