Try mixing and matching herbs with a variety of foods to determine which combination you prefer. Here are some suggestions:

BASIL:

Tomato dishes, beef stew, pizza, lamb chops, shrimp creole, potato salad, eggplant, squash, and peas.

BAY LEAF:

Pot roasts, game, fish stews, poultry stuffings, tomatoes, artichokes, beets, carrots, and potato salad.

CHIVES:

Cottage cheese, egg dishes, meatballs, scalloped potatoes, tossed salads, tuna fish, and poultry.

DILL:

Cheese dips, cottage cheese, lamb, drawn butter for shellfish, sauce for chicken or fish, carrots, and peas.

MARJORAM:

Vegetable soups, baked fish, barbecue sauce, beef, cauliflower, green beans, spinach, and zucchini.

MINT:

Apple pie, applesauce, carrots, fruit salads, oatmeal, peas, tea, mint juleps, jellies, and lamb.

OREGANO:

Chowders, Italian dishes, Mexican dishes, egg salad, broccoli, tomatoes, Swiss steak, and cheese dip.

PARSLEY:

Biscuits, cottage cheese, potato soup, meatballs, scrambled eggs, tossed salads, and creamed fish.

ROSEMARY:

Fruit cup, chicken and vegetable soups, beef stew, pizza spaghetti sauce, cabbage, and zucchini.

SAGE:

Chicken and vegetable soups, lamb, pot roast, poultry dressing, eggplant, chowders, and tomatoes.

TARRAGON:

Chicken livers, chowders, consommes, veal, poultry dishes, vinegar, marinades, and asparagus.

THYME:

Clam chowders, barbecue sauces, beef, chicken dishes, tomatoes, zucchini, and herb salad dressing.