Alright -- have you got plants in your house/yard/patio/whathaveyou? What % of 'em are dead? If that % isn't 100, perhaps you should consider making herbs part of the plants you're not killing. No pressure to use them (Must cook! Must cook!) just because they're ready for harvest -- drying them for future use makes MUCH more flavor than any dried herb you've Ever bought in a bottle has a chance at. Thyme, rosemary, sage, chives, parsley, cilantro, etc. all will grow in pots or the ground (basil too, but is more finicky), and especially here in S. CA there's no excuse for not having your own fresh (or homegrown dried) herbs year-round. Put 'em in your homemade stock for the world's best soup ...