You added in a bunch more links (all of which support my statements, so thanks for linking them) but I wanted to address this paragraph specifically, because I think it's important.

Can we say that fresh herbs taste better than dried? Yes. Absolutely, I'd go along with that statement. I would also agree that whenever possible, the use of fresh herbs is going to make your food better. But, it is not just the initial flavor of an ingredient that determines the taste of our dish, but the properties it has in cooking. One problem with fresh herbs is that they do not stand up well to long cooking processes.

I disagree with that last bit. The problem with SOME fresh herbs, most of which don't take well to drying in the first place, is they do not stand up well to long cooking. Basil doesn't dry well for the same reason it can't be cooked for too long, its aromatic compounds are too volatile. Rosemary, on the other hand, dries perfectly and can be cooked for hours, EVEN WHEN FRESH, because its compounds are less volatile. Anyway, I'm done here.