Herbs With What Food

What herbs go with what food:

Start with small amounts of herbs and add more if desired, you don’t want the herbs to overwhelm the other flavors.
If a recipe states dried herbs, you can substitute it with fresh herbs, but bear in mind that dried herbs are stronger than fresh herbs.
This is a guide, don’t be restricted by it once you have learnt the basics!

Herbs for Italian Seasoning:

Herbs to go with chicken and other poultry:

Herbs to go with fish:

Herbs used for marinating and grilling meats:

Thyme Doone Valley, Rosemary and Oregano

What common cookery herbs can be used for:

Basil for tomato products (juice, pasta sauces, pizza sauce, etc.), eggs, game meats, lamb, veal, rice, spaghetti, vinaigrette, soups (minestrone, pea, potato, and vegetable), and beans.
Thyme for eggs, game meats, lamb, veal, rice, poultry, barbecue sauce, fish, oysters, soups (onion, tomato, and vegetable), mushrooms and tomatoes.
Rosemary for dumplings, eggs, game meats, lamb, veal, poultry, fish, barbecue sauce, chicken, beef, soups (pea and vegetable), beans, mushrooms, potatoes, cauliflower and turnips.
Oregano for tomato dishes, beef, game meats, veal, spaghetti, soups (bean, minestrone, and tomato), beans, and mushrooms.
Dill for tomato dishes, yeast breads, eggs, coleslaw, potato salad, fish, beans, Brussels sprouts, cauliflower, cucumber and summer squash.
Parsley for salads, vegetables and pastas.
Sage for Cottage cheese, game meats, pork, rice, poultry, soups (chicken, minestrone, and vegetable), and stuffing.
Coriander for Mexican and Asian cooking, rice, salsa and tomatoes.
Mint for desserts, lamb, peas, fruit salads and sauces.

Thanks to the Institute of Food and Agricultural Sciences (IFAS) from University of Florida for the above information.