If you can't remember when you last bought it, then it's time to buy new. Dill is one of those herbs that just doesn't last.
But you knew that.
I've tried keeping a list of what I've got and storing them in trays together by cuisine (Asian; Indian; Latin American), but I still get confused and forget to buy more OR think I'm out when I'm not and end up buying doubles.
I try not to buy dried herbs if I can help it, I grow as many as possible myself. But there is one thing I cannot manage to grow and that is coriander, no matter how I try, they always die. The big bummer is, I cant buy it in Spain either, they just dont use it here, or if they do, they dont sell it anywhere that I know of.
So, the last herb I would have bought would have been coriander, if indeed there was any to buy.
Regular albahaca is just sweet basil. I'm not sure where the hint o'mint in yours comes from. Maybe the soil in which it was grown.
There are some other albahacas like albahaca aquatica which are one kind of thistle or another.
Last herbs we bought were fresh tarragon, cilantro, Italian parsley, and basil from a "Mediterranean" (really Lebanese/Armenian) super nearby. We'll go to some other ethnic supers today or tomorrow and get other fresh stuff, like garlic scape, cilantro and so on. Last dry stuff was, I think, smoked paprika from a local Italian deli (Claro's) which has very good prices on some things.
Herb heaven 'round here -- especially if you can navigate around places where English as a spoken language doesn't get spoken, and if you don't want distinctly western European or east coast type stuff. Good luck finding fresh sorrel or savory for instance. Saw grass? No problem.
Just bought some fresh thyme and parsley - making roast chicken with potatoes tonight and the thyme is going to be added to the potatoes and chicken after it's cooked.
But I was glad I had fresh herbs around: I opened a can of sardines, crushed them in a bowl with minced shallots, minced parsley and thyme, olive oil, softened butter, fleur de sel, pepper and squeeze a bit of lemon juice in it, which we then spreaded on toasted bread. I'm going to make a couple of sweet crepes later, which should hold us until tonight's roast chicken! eace: