Instead of using dried herbs in a recipe, substitute your fresh ones from your garden at three or four times the amount. Remember: dried herbs get added toward the beginning of a longer cooked dish, fresh herbs always get added to the end.
Go crazy, substitute marjoram for oregano, savory instead of thyme, cilantro instead of parsley, anise instead of fennel.
Experimentation is key. Sometimes I overseason my food, sometimes, underseason, but it’s all part of the learning process. We all have our seasoning preferences.