I agree that hydrating, and heating are required. Cook something bland, like long grain rice. Don't season the rice, but taste it as a benchmark. Add bit of your new herb/spice to it. Stir it in well, and let it sit for ten to fifteen minutes, to let the new herb/spice release its flavor. Carefully observe how much you add, and how strongly it affects the rice. For instance, the saffron you mentioned is very strong, and expensive. Just a single stamen is enough to impart a golden color, and lots of flavor to a cup, or two of rice. Dried parsley, on the other hand, has very little flavor. The same is true of dried cilantro.
Most spices are very flavorful in dried form. Many herbs are too. However, other herbs are very flavorful when fresh, but have very little flavor when dried.
One thing I did when I first started learning to cook was to purchase a bunch of herbs, and spices that were new to me. Once a day, I would open each container, one at a time, with my eyes closed, and smell it. Then I would try to identify the the herb/spice. I did this until I got good at it. Now, as hers, and spices give a lot of there flavor through the olfactory senses, I can eat something new to me, and roll it around in my mouth for a bit, letting the aroma fill my sinuses. Then, I can usually identify the herbs/spices used to make the dish.
I know, long post. That's why I'm called Chief
Longwind of the North
.
Seeeeya; Chief Longwind of the North