Cilantro for me. Not a fan of the taste.
For some people, Cilantro tastes like soap and that's a genetic issue. It turns out that some people have a variation in a group of olfactory-receptor
genes that allows them to strongly perceive the soapy-flavored
aldehydes in cilantro leaves.
Cilantro (aka the leaves of the coriander plant) is a tasty herb to most people.
www.britannica.com
Personally I love cilantro, I grow it and use it in all my Mexican food and also in many salads (unless I have a guest who has an anti-cilantro gene).
I guess if I had to get rid of one herb in the list, it would be sage because I just don't use it much (only on Thanksgiving). Sage seems to hate humidity and extreme heat so I can't seem to get it to grow here in Florida. All the others I grow fresh and use all the time.
Also, parsley grown in your garden is not tasteless, only the stuff you buy in the store is. While it has a subtle taste and does not jump out at you like a lot of the other herbs, I use it prodigiously in all the same dishes I use oregano in. Also in almost all my soups and sauces.
Because I grow them in my garden, I also use a lot of lemon grass, turmeric, galangal and ginger. When I was growing up, my Grandmother used LOTS of cloves, nutmeg and allspice in her French stews and many other savory meat dishes. I think maybe she had an allspice bush in her garden.
Lately, I've started experimenting with sumac and fenugreek - two herbs that I've never used much but have found that, particularly sumac, seems to enhance a lot of dishes.
