How to Use Herbs

Soups: Chervil, garlic, marjoram, mint, parsley, rosemary, savory, tarragon and thyme
Minestrone: Basil, rosemary and thyme
Vegetable: Basil, dill, marjoram, mint, parsley, rosemary and thyme
Potato: Sage and parsley
Tomato: Basil, dill, marjoram, oregano, tarragon and thyme

Fish: Basil, bay, chervil, chives, dill, fennel, lemon, thyme, marjoram, mint and parsley
Baked or Grilled: Fennel, tarragon and thyme
Salmon: Dill and tarragon
Seafood: Chervil, chives, dill, fennel, marjoram and thyme
Fish Soups: Bay, sage, tarragon and thyme

Game & Poultry: Bay, rosemary, sage, savory and sweet marjoram
Chicken: Chervil, chives, fennel, marjoram, mint, parsley, tarragon and thyme
Turkey: Parsley, sage, sweet marjoram, tarragon and thyme
Goose: Fennel, sage and sweet marjoram

Meat:
Beef: Basil, bay, chervil, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme
Lamb: Basil, chervil, dill, marjoram, parsley, rosemary, savory and thyme
Pork: chervil, coriander, fennel, marjoram, rosemary, sage, savory and thyme
Ham: Marjoram, mint, oregano, parsley, rosemary and savory                                       

Casseroles: Bay chives, dill, fennel, marjoram, oregano, parsley, sage, savory and thyme

Marinades: Basil, bay, dill, fennel, mint, parsley, rosemary, tarragon, thyme and chives

Eggs and Cheese: Basil, chervil, chives, dill, parsley and tarragon
Deviled Eggs: Marjoram, rosemary, basil, chives, dill, parsley and tarragon
Omelettes: Basil, chervil, chives, dill, parsley tarragon, sweet marjoram and oregano
Soft Cheeses: Chervil, chives, dill, fennel, marjoram, mints and sage
Fondues: Basil, mint and parsley

Vegetables:
Asparagus: Chervil, chives, dill and tarragon
Avocado: Dill, marjoram and tarragon
Carrots: Chervil and parsley
Mushrooms: Basil, dill, marjoram, parsley, rosemary, savory, tarragon and thyme
Potatoes: Basil, chives, dill, marjoram, oregano, parsley, rosemary, sage and thyme
Spinach: Basil, bay, chervil, chives, dill, marjoram, oregano, parsley, sage, savory and tarragon
Zucchini: Basil, marjoram, rosemary and tarragon

Salads: Basil, chervil, chives, coriander, dill, fennel, marjoram, mint, parsley, savory, tarragon and thyme
Edible Flowers: Bergamot, borage, calendula, nasturtium, primrose, rose petals and pansies

Desserts: Mints and lavender
Custards: Bay, lemon thyme, mints, rose petals and scented geraniums
Fruit Salads: Mints, lemon verbena and pineapple sage

Breads: Chives, dill, fennel, poppy seed, rosemary, sunflower seed and thyme