Oh, dear; I was only talking about dried herbs. Now it is under 3' of snow, but in the summer -- parsley, sage, rosemary and thyme (is there a song there somewhere?), mint of three different sorts. My neighbors are known to come over and pick. I need a bay plant, and one of our correspondents here is thinking of sending me some herbs not readily available here. DH wishes to tear up my mint patch and re-plant it. Too, I love to grow edible flowers as well to pretty-up a salad.
But the assumption being that you are young and just starting out a pantry. In that case, thyme, sage, oregano, and a couple of bay leaves is a place to start. This will give you a basic stock, gravy, etc.
I have a problem with some herbs; that is to say that basil, mint, and parsley in my opinion are not worth the counter space to keep in the house dried. On the other hand oregano and bay leaves to my taste buds are equally as good dry as fresh. I'm an experienced herb grower and home cook.
As a NOT old hippie (I'm an old soldier) when I say herb, I mean cuilinary. One year I grew papaya in my bathroom (I had a sun window) and had to explain to people that it was NOT pot. Deary me.