Wild crafted or organically grown local herbs cost about ten to twenty times the cost of the imported material. That, plus the fact that quality herbs are just not available in the quantities needed and at all times, as required, by the commercial giants. You can't really expect them to hold up the manufacturing process while waiting for the herb to bloom or ripen to its peak. By that I mean look for the smell, taste, color, etc. If it says 'garlic', it should smell like garlic.
Cayenne is hot.
Echinacea tingles in your mouth. And so on. In the industry they call this 'fairy dust'. You'd get just as much out of it if you just yelled the name of the herb at the bottle. Juliette de Bairacli Levy has provided us with a reliable roadmap for herbal use with our animals.