What I meant about the Thai recipes not being designed with "fresh cut" is that unless the chef or cookbook author has a kaffir lime tree at their disposal, even though they are using fresh, it was not cut right then - sometimes frozen, or simply several days old, by the time it got to them. I've made so many ingredients with it Thai food, I've gotten to where I can sort of tell what goes into that size and type of dish, much like chiles. Hard to imagine too much kaffir lime flavor, it is so good, but it can happen.
The bay tree I have is Laurus nobilis - the Mediterranean bay leaf, which I like better than the California bay, which I also grew years ago, when it was the only one available in my area.
I agree with the dill being good dried, but it also doesn't keep as well as some herbs, probably due the fine, frond like leaves. I plant a lot of dill, not so much because I use a lot (one cuisine that uses it in large amounts is that of Laos), but black swallowtails love it! It serves as sort of a magnet for them, and keeps them off my parsley!
An herb that I grow that is very good fresh or dried is marjoram, which is very easy to grow, being a species of the Origanum genus, and oregano can become invasive, in some areas! It is supposedly cold sensitive, so I would take a cutting, and keep it alive over the winter, just in case the cold kills it, but it comes back, larger each season! Another in this genus that is also very good, which I got from Richter's Herbs, is the Syrian Oregano, a.k.a. Thyme Scented Oregano, which I find much easier to use than stripping those tiny leaves off thyme! It also dries well, and comes back yearly, with a vengeance! I planted it behind my shed in case it spread, like oregano. Both of these herbs are great for attracting pollinators, as they start flowering early, and unless I cut them off, they flower well into the heat of the summer.
I used to harvest the green epazote, that grows as a weed out back, but once I found that red Oaxacan epazote, I've been growing it ever since! The flavor is even better, and that's one of the things I put in the hydroponics, for the off season - one of the cuttings in my cloner now. That stuff grows so fast that I have to trim it frequently, and I take it up to the local Mexican grocery/restaurant, and give it to the owner. He loves it when he sees me with a bag in my hand - either this, or excess chiles of mine. He gives me breaks on things I get there, for my cooking.
I got my DW hydroponics tubs in, with the I initial nutrients added - after a day with the aeration, to lose the chlorine, I'll add some of mycorrhizae powder, and a piece of the mosquito "dunk", to prevent the fungus gnats, then I'll tweak the nutrients. I just put some of the coarse coir to soak, to use in the baskets where I'll be planting seeds, rather than cuttings.