Honestly, I would never recommend forcing yourself to use any spice or food that you hate, so really my advice is to experiment and find what you like. Every spice/herb has some health benefit, and since they are used in such small amounts, I don't really think it matters that much.
I've found that the sources and quality of the herbs makes a big difference for me. For example, I always used to think I hated oregano, because I associated it with cheap, crappy Italian restaurants that tend to use cheap, crappy oregano. Once I started using fresh oregano from my garden, or ordering some freshly harvested oregano from Mt. Rose Herbs (my all time favorite spice/tea/herb supplier), I realized that I actually love oregano in some dishes.
That being said, some herbs are very flavorful when used fresh, but when dried they are tasteless and a total waste because the volatile oils dissapear. Basil, when fresh is very potent, but I find it to be tasteless when dried. (I've tried freezing it, which is ok if you plan to use it in soups or stews or cooking).
The herbs I use the most in dried form (because I like them, and think that good quality dried stuff has a decent flavor) are:
Freshly ground black pepper (I buy peppercorns and grind them in a coffeegrinder - wow, a little goes a long way!)
Rosemary (I often chop them or presoak them in the liquid I plan to cook with to release more flavor when they're dried)
Himalyan pink salt (84 trace minerals, no pollution worries like with celtic gray salt)
ginger - either fresh, or powdered
cinnamon and nutmeg
hot hungarian paprika (has a little heat, but not too spicy)
Cilantro - I usually ony use it fresh, not sure how the dried version is.
Good luck on your spice adventure!