Which herbs (or combinations) to use:

For Fish:

Garlic
Lemon balm and lemon juice
Parsley, lemon juice, and savory
Lemon juice, grated zest, and tarragon
Basil, thyme, and parsley
Basil and garlic

For Meats:

Garlic
Mint, parsley, and cayenne pepper
Parsley, chives, chervil, tarragon, and shallots
For toasted bread or biscuits: Grated orange zest and sugar
Roses and Lavendar
Cinnamon, nutmeg, and mace
Orange water, orange zest, and cinnamon
Honey and lemon zest
Majoram, thyme, and minced garlic
Chopped almonds and rose petals

For Eggs, Chicken, or Vegetable dishes:
Chives and parsley
Mint, garlic, and parsley
Lemon juice, grated zest, and tarragon
Ginger and orange zest
Basil and garlic

For Potatoes:
Parsley, lemon juice, and savory

For Lamb:
Mint, garlic, and parsley

For Beef:
Dry mustard and pepper
Lemon juice, grated zest, and tarragon

For Vegetables:
Basil, thyme, and parsley
Basil and garlic
Chives and parsley
Ginger and orange zest
Lemon juice, grated zest, and tarragon
Mint, garlic, and parsley
Thyme, parsley, and sage

For Pork:
Ginger and orange zest

For Lamb:
Basil and garlic

For Seafood:
Mint and chives

For Bread:
Parsley, chives, and lemon
Basil, thyme, and parsley

Note: For an herbal cheese, select a soft cheese and substitute it for butter. It makes a wonderful spread for bread and crackers.

Herbs that go well with cheese:
Chives, dill, sage, rosemary, fennel, mint, savory, and thyme.