I prefer fresh tarragon, rosemary, parsley, and basil and thyme. Probably some more. Chives, I grow, green onion tops work just as well all seasons. I grow oregano, sage, and thyme, and dry these. I prefer dried oregano, I think the flavor intensifies, and if you keep the leaves whole, you can strip off the stems and crush and release the oils at time of use.
There are a couple things I used fresh oregano on this summer, which were quite good. Some grilled meats, a fresh made pizza and in tzatziki sauce. None of the foods were themselves unusual, the flavor of the oregano was noteworthy.
You can bet your bottom dollar, as soon as the first frost hits, I will discover something that wants Fresh Mint, not dried. Count on it.
I make tons of basil pesto. If I want fresh basil in the winter, I just lob off some from it's freezer bag, stir into a sauce, and it's as good as garden fresh.
Buying rosemary is always expensive. And try as I may, it does not overwinter indoors at my house. I have tried freezing extra branches, doesn't work so well, at least for me. Otherwise, one can pretty much just place whatever herbs in a freezer bag and pull out as needed and incorporate in a cooked dish or sauce.