There's no better culinary resolution than to weed out old herbs and spices from the spice rack. Face it, some of those bottles haven't been touched since the beginning of time--that is, since you brought them home from the store.
In general, herbs and spices should be stored tightly sealed in a cool, dry, dark place. So take them down from above the stove--easy reach often makes for stale herbs.
As a rule, the color of dried herbs or spices is a fairly good indication of its strength. So if tarragon or basil is looking more like the color of mowed grass, it's time to invest in new ingredients. The same goes for spices such as paprika or red chili pepper; the redder the color, the sharper the flavor.
Herbs like cilantro and chervil, however, are never good dried to begin with; their flavor is too delicate, and when dried, they fade. They are best bought fresh.