Here's a handy guide that will help match foods with the herbs that best complement their natural flavors.
Beef
Basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme.
Pork
Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savory, tarragon and thyme.
Lamb
Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm, hyssop, marjoram, rosemary, sage, savory, or thyme.
Poultry
Basil, bay, caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary, tarragon, sage, savory, thyme, and nutmeg.
Fish & Shellfish
Anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm, marigold, marjoram, mint, parsley, rosemary, sage, savory, tarragon, and thyme.
Breads & Cakes
Coriander, cumin, caraway, dill, marigold, marjoram, anise, fennel, lovage and rosemary.
Eggs
Chives, dill, anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savory, tarragon or thyme.
Liver
Coriander, sage, and tarragon.
Salads
Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon, celery seed, and thyme.
Soups
Anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savory, tarragon, and thyme.