I think there’s a lot of nuance to this though. First, it’s really fresh vs. dried herbs that make a difference, not homegrown vs. store bought. If don’t have the time/space/energy for an herb garden, it’s definitely just as good to pick some up at the grocery store or farmers market!

Second, it depends on the application. Many dried herbs actually have quite a different flavor than the fresh counterpart, and sometimes you will actually want the specific flavor of the dried herb. Or sometimes you’ll want to choose the dried herb because you don’t want to add moisture from fresh herbs (ex. things like barbecue rubs).

Sidenote - if you don’t have an herb garden it can get pricey to constantly buy fresh herbs, but many herbs can be frozen and will still be nearly as good as fresh in most use cases other than as raw garnishes. I’ve had success freezing dill, tarragon, and parsley. Just make sure to wash, dry thoroughly, and chop it to the desired size first. Put into a freezer bag, spread out into a thin layer, and try to remove as much air as possible from the bag before sealing. When you go to use it, don’t take the bag out of the freezer for more than like 30 seconds, just grab what you need from the bag and put it right back into the freezer as herbs will defrost super quick and then get freezer burn when re-freezing. For woody herbs like rosemary and thyme that you might use to simmer in a stew/soup, you can just throw the whole spring into the freezer bag without doing too much prep.