Most of these are kitchen materials first
Bay, oregano, thyme, rosemary, curry leaf, makrut lime leaf, cumin, coriander, fenugreek, cassia, nutmeg, allspice. Nobody grows them to brew them, and their grading, packaging and availability all follow the cooking trade rather than the drinks trade.
What changes
Concentration and context. In a dish a bay leaf sits among a dozen other ingredients and contributes an edge; in a cup it is the only thing there. That is why two bay leaves is a pot and three is a medicine cabinet, and why the quantities that work in cooking are usually too high for a drink.
Where the drink came first
A smaller set, and worth naming: rooibos, honeybush, yerba mate, guayusa, sideritis, mugicha, chrysanthemum, honeysuckle. These are grown, graded and traded to be drunk, which is why their quality signals are more legible — a mate cut is described on the packet in a way an oregano is not.
The practical consequence
For a kitchen material, buy the cooking version — it is fresher, cheaper and better graded than the same thing repackaged as tea. For a drinking material, the reverse: the tea-trade version is graded for the job.