At first it can be tricky deciding which herbs to use with a particular dish, so this page was created to help out. The alphabetical list below shows some of the common flavourings which complement certain foodstuffs (The herbs in bold are the ones most commonly used with that particular food):

Beef:
basil, bay, caraway seed, chervil, dill, garlic, lovage seed, marjoram, mint, parsley, rosemary, sage, savory, tarragon, thyme.

Breads:
basil, coriander, dill, fennel, marjoram, parsley, savory, thyme.

Cheeses:
basil, caraway, chervil, chives, coriander, dill, fennel, mint, nasturtium, rosemary, sage, savory, tarragon, thyme.

Desserts:
bay, coriander, marigold, thyme, sweet cicely, lemon verbena.

Eggs:
basil, bay, chervil, chives, dill, fennel, garlic, marjoram, parsley, rosemary, savory, tarragon, thyme.

Fish:
basil, bay, dill, fennel, lemon balm, lovage, marjoram, rosemary, sage, savory, tarragon, thyme.

Lamb:
basil, bay, cumin, dill, garlic, marjoram, mint, rosemary, sage, savory, tarragon, thyme.

Pork:
basil, chervil, coriander, dill, fennel, marjoram, rosemary, sage, savory, tarragon, thyme.

Poultry:
basil, bay, dill, lemon balm, lovage, marjoram, parsley, rosemary, sage, savory, tarragon, thyme.

Shell-fish:
basil, bay, dill, lemon balm, marjoram, savory, tarragon, thyme.

Soups:
basil, bay, chervil, chives, coriander, dill, lovage, marjoram, parsley, sage, savory, sweet cicely, tarragon, thyme.

Vegetables:
basil, bay, chervil, coriander, dandelion, dill, lovage, marjoram, mint, parsley, rosemary, sage, salad burnet, savory,
sweet cicely, tarragon, thyme.