Is there a secret to flavouring with herbs I am a strictly amateur cook.  Most of my output is OK, certainly edible, but I seem to lack the ability to impart flavour through herbs.

I can throw in an inordinate amount, but still no flavour (not even an overpowering one).

Yet, I have a simple recipe for a vegetable stew in which the listed seasoning mix works beautifully.

Do you have a guide for the best way to deal with herbs ?
If you're adding inordinate amounts of herbs with no effect, then that sounds to me like a problem with the herbs themselves.  If you're using dried herbs, they could just be too old.

To me, dried basil and oregano and marjoram just never taste like much. Fresh, however, they're quite strong. Tarragon, chervil, and dill, on the other hand, do "work" in dried form, and in fact you have to be careful with tarragon. I guess I'd put rosemary in that category too but thanks to some out-of-control plants I've got more fresh rosemary than I could ever possibly use cooking for an army.