I make a lot of rubs and usually use either paprika or chili powder for the base, so I go through lots of that... for the rest of my herbs, at least in the summer, I step out in my herb garden to see what catches my fancy. I have cilantro, mint, basil, oregeno, thyme, tarragon, rosemary, lavender and chives (I think that's it).

For meat, I use a lot of thyme, rosemary and marjoram (oops, I have that too) and I've been very fond of making tarragon salad dressing with a bit of dijon mustard in it this summer.

I'm also a fan of Asian five spice this summer in my rubs.