I generally use fresh herbs but in a pinch (when my indoor plants have half died in the winter lack of light) will use dried common thyme, dried sage, dried rosemary. Very rarely I will use dried dill, but only in dilled rice.
I do use dried herbes des Provence, bay leaves and dried Greek oregano and Greek thyme still on the branches.
Dried cilantro, chives, parsley, basil, common oregano and mint--never. No flavor, to my mind. Mint is OK as a tea. I will drink it if but only if I have an upset stomach and I never use it dried in cooking. I live in a neighborhood with a lot of Asian and Mexican markets so fresh mint and cilantro are abundant and cheap year round.
Dried tarragon has a strong flavor I do not like at all. It's better preserved in vinegar if you must preserve it at all.
Basil I put in the food processor with olive oil then freeze for use during the winter. I also freeze fresh curry leaves when I find them since I can never use a whole package and I think they lose their flavor dried, even though I know some Indian cooks use them dried in a pinch. I've had mixed success freezing Holy and Thai basil leaves. Usually I keep them in a glass of water in the window and let them root.