My favourite cuisine is Thai and Thai basil and Kafir lime leaves are right at the top of my herb list.
Recently though, My new indian chef Suman has introduced me to Methi.
Coincidentally our local Tesco has just started selling it fresh. ( you may need an asian grocer, but you can buy it dried quite widely)
It makes the difference between the taste of India and how Indians taste it. That may sound odd but the wow factor is incredible. I'm chuffed to bits to have discovered it.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Favorite? Hard to say. It varies so much by what I'm cooking at the time.
Overall, though, I'd have to say rosemary, followed by basil, and then tarragon and thyme.
As my interest in Mid-Eastern and Mediteranian Rim foods has grown, by use of herbs and spices has changed as well. I find I use sumac in more and more of my dishes. And Morracan spice mixes play an increasing role in what I cook.
Although not herbs, corriander and cumin have grown in importance as well.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Herbs are such wonderful, wonderful things... dontchathink? I've pondered this before, and find myself constantly changing my mind.
Okay. So. If I could only have one herb for the rest of my life, I'm pretty sure it would be thyme. The bulk of my cooking tends toward American homestyle and French traditional, so I'd be lost without thyme. That's definitely the one I use most often. It's so incredibly versatile and has such an affinity for so many savory dishes.
Sage comes close behind, but I'm going to stick with thyme.
Sharing food with another human being is an intimate act that should not be indulged in lightly. -M.F.K. Fisher