This is a personal pet peeve. Why do most recipe posters use fresh herbs instead of dried? OK, they are better in many cases but most people don't want to spend more money on the herbs than they do on the center of the plate item.I was looking @ a roast pork recipe recently that had three fresh herbs listed (rosemary, thyme and oregano). Even if I could find them this time of year they'd be expensive and you'd have perishable leftovers to deal with. I used dried herbs and the roast turned out great.I'm a retired chef and I know how to substitute ingredients in the kitchen but many people follow recipes to the "T". Please give them a break and list both fresh & dried herb options.