I like and use alot of:

Lovage
Thyme
Basil + Oregano
Dill
Rosemary

A pinch of tarragon to an herb blend is wonderful for fish ( esp. chowder) and for eggs(as in vegie omelette) with a touch of dill
I've never used majoram either, too strong when fresh, no flavor when dried(or only slight flavor)
I grow it for the flowers.

I never make chicken salad without tarragon. Diced chicken, celery, carrot, tarragon, little bit of salt, and 50/50 mayo/plain yogurt (to keep fat lower). I also used tarragon in many hot chicken dishes

Marjoram is good in beef stew, shephard's pie or just sprinkled over a roast.

cilantro
basil
rosemary
garlic
parsley

#1 Rosemary, then

Basil

Parsley

Thyme

Chives/Garlic

Cilantro

Bay Laurel

We make these rosemary potatoes directly on the BBQ coals that are incredibly good and easy.

1. Cut the taters into thin wedges, same with a peeled onion.

2. Spray vegetable oil on a double-layer sheet of foil, say 16" long. 1 per person.

3. Portion one serving of taters and onions on each foil. Spray with veggie oil, sprinkle with seasoned salt, pepper, chopped rosemary and parmesan cheese.

4. Fold foil tightly over center and ends. Place on gray coals for 15 minutes each side, or until taters are soft. YUM yum yum!

Top 5? Hmm

#1. has to be dill. What would dill pickles be without it. I also add dried dill weed to a lot of different dishes if I have it on hand.

#2. Lemon thyme, just becuase it's pretty and smells good. My plant rarely gets big enough to harvest much, but it's wonderful on fish.

#3. rosemary, but don't use it anymore cuz DH can't even stand the smell of it.

#4. Chives. I don't use them in cooking very often, but they sure make a nice border out front.

#5. Bronze fennel. It's pretty, the caterpillers love it and the leaves are pretty tasty chopped and sauted with veggies.

My gotta-have herbs are:

1. Garlic
2. Tyme
3. Oregano
4. Basil
5. Dill
6. Cumin

I use a lot of other stuff, too; but these are my "must haves".

Brennanwoman:
Spellwork dosen't count. {wink wink}

I like them all and do use most of them a lot. especially Garlic.

I have most of them growing right out side the kitchen. It's so grreat to go and cut fresh herbs and use them in your recipies.

I'd like that pound cake recipie too. Sounds wonderful useing the Lavender.

Feather

LOL...the only spell I cast is the smell of good food on hungry people around here. It's amazing what some folks will do for food that isn't out of a box...

Only 5? I grow any herb that will tolerate our hot/wet part of our world - Alabama. I grow them in pots on my deck, mixed together, and I use them grouped as focal points. One way to keep them from overtaking any one place. But, I guess if really pushed to name only 5 - it would have to be - garlic, basil, curly and Italian parsley, thyme, and chives (does onion count - I cannot cook without garlic and onion).
Brennewoman - pickled garlic??? yummmm. Please share.

Basil, tarragon, dill, thyme and mint for me. (Mint jelly on porkchops, yummy!) Garlic is right up there, too.

Well, take some nice sized garlic cloves, whole, and pickle them like you would some hot or zesty peppers or pickles. They are really tasty and cruncy. They are also good in pickling crocks.

Cilantro, basil, mint, rosemary, and parsley, in that order in the summer, but that changes to cilantro, rosemary, parsley, thyme, and basil (frozen from summer) in winter. And a dozen others used sporadically, and saved different ways.

Garlic would be my #1 if an herb. I planted over 400 cloves of 5 varieties last Nov., and about 95% are about 10" tall right now. I told a couple of people I MIGHT have enough for them to sample...

Marjoram is great in scrambled eggs.

Hopefully you'll braid some. I just love the sight of a braid of pungent garlic. Mmmm.