This isn't as black and white as you'd hope, I'm afraid. Every plant breaks down at a different rate. Just as your mushrooms will spoil long before your carrots and your garlic will outlast them all combined, some herbs just don't last as long as others.
First, some good news. Just because your spices have "gone bad" does not mean that they are now bad for you. They will not make you sick or give you indigestion. Well, normally they won't. If they're starting to grow new lifeforms you'll obviously want to toss them. Also, just because a spice is past its prime doesn't mean it's completely useless. Give it a taste if its age makes you wary. Has it turned into flavorless sawdust or is it just less potent?
In general, dried leaves (rosemary, thyme, basil, etc.) are going to last about a year. Ground spices (cumin, coriander, turmeric, cinnamon, etc.) can last as long as two years. Whole spices will last much longer, so your 3 year old cloves are probably still fine. There are a few variables, of course. Exposure to air and light will greatly reduce the lifespan of your spices. Moisture can also ruin things. Dill is notoriously short lived so don't buy it in bulk unless you're planning on running a pickling business. Fresh herbs aren't going to keep much longer than a week once picked.
Tony Hill, in his book "The Spice Lover's Guide to Herbs and Spices", suggests changing out your spices every 6 to 8 months. I don't know about you, but to me that's just a bit more expensive than I'm comfortable with. While ground herbs start losing their complexity very quickly, I've got some savory that's a year old and still going strong. Besides, who can afford that much mace and saffron?
The ultimate judge is your nose and mouth, but if it's been a year, start sniffing and tasting your spice rack every few months. Longer than a year and you're going to notice a big difference in quality. Just don't be like some people I know who haven't updated their cabinet since the 80s.
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