Basil is used in salads (tuna, green, potato or egg), use with fresh tomatoes, eggplant, peppers, zucchini, in marinades or pesto. Works well in combination with tomatoes and mozzarella cheese. Try basil on a sandwich of whole wheat bread with tomatoes and mayonnaise.
Bay leaf is added at the beginning of cooking soups and stews and imparts a deep rich flavor. The leaf is left whole so it can be retrieved prior to searing. Fresh leaves are stronger than dried.
Sage is used in sausage, poultry, stuffing, pork, lamb, seafood, vegetables, breads and is used as a spice rub for pork shops or pork tenderloin. It is also frequently used in salads.
Oregano is used in soups, casseroles, sauces, stews, stuffing, eggs, tomato-based dishes, chili and pizza.
Chives are used in vinegars, soft cheeses, salads, used as garnish, leaves work well in butter and oils.
Dill seeds are often combined with onions, cabbage, potatoes, cumin, chili powder, paprika. Seeds can be added to casseroles, lamb, fish, vegetable dishes and sauces. Chopped or whole dill weed can be added to soups, stews, casseroles, meat dishes, pasta, eggs and used to enhance sauces, dips, butters and cheeses.
Parsley is used in soups, stews, gravies, salads, meat and potatoes, used as a garnish and a breath freshener. Be generous with this herb in tomato dishes.
Rosemary is used with lamb, venison, poultry, soups, stews, fish, tomatoes sauces, vegetables, marinades, and can be used as skewers for vegetables and meats on the grill, works well in a trio with sage and thyme or garlic and thyme, tastes great on steamed red potatoes or peas.
Lavender is used in beverages, is an ingredient in Herbes de Provence blends and in a variety of sweet dishes. Lavendula angustifolia is best for culinary use and the flowers should be harvested just prior to opening and dried before use.