Quick overview of cooking with herbs

Allspice - used in smoked & pickled foods & traditional pork or game pies

Aniseed - spicy/sweet flavour used in confectionary, desserts, biscuits, cakes & bread

Basil – use with eggs, pasta & soup - mainly use at end of cooking
from my Just Quick Snacks blog try a delicious Sausage Apple Spaghetti recipe which uses both oregano & basil.

An easy way to cook with basil using chicken breasts Chicken stuffed with goat's cheese,sun-dried tomatoes & basil

Bay - use in stocks, casseroles, pates, meat – remove at end of cooking time
Easy Beef Rice is a recipe using bay leaf

Black peppercorns - stronger than white, while green has a mild fresh taste. Peppercorns are added to marinades & stocks & are crushed in French recipes
Cardamon - 3 types of pods (black, green & white). Used in indian cookery: biryanis, pilaus, dhals & curries.

Carraway seeds - warm & peppery used in breads such as rye & pumpernickel

Cayenne pepper – use sparingly with fish, seafood, cheese & eggs, often sprinkled over just before serving

Chervil – use in omelette, sauces, baked eggs

Chilli - fiery spice which vary in size, colour & strength, add a little chilli powder to prawn cocktail sauce for a spicy kick. Fiery chilli spice peppers are a very ancient spice, their cultivation stretches back 10,000 years originating in Latin America.
Creamy Chicken Korma uses chilli; get this recipe from my Just (microwave) Food blog
Singapore Noodles uses chilli; get this recipe from my Just Food blog

Chives - (mild onion) use in soup, eggs, creamy dishes – use at end of cooking

Cinnamon – use in sweet dishes & curries, in Greece it is used in honeyed pastries

Creamy Chicken Korma uses cinnamon get this recipe from my Just (microwave) Food blog

Cloves – both sweet & pungent, use with restraint to avoid swamping other tastes. Use with bread,blend well with apples in pies & crumbles, good in mulled wines & as studs in ham
Creamy Chicken Korma uses cloves get this recipe from my Just (microwave) Food blog

Coriander – use in curries & spiced dishes
Creamy Chicken Korma uses coriander get this recipe from my Just (microwave) Food blog
Singapore Noodles uses coriander; get this recipe from my Just Food blog

Cumin - spicy strong unmistakable aroma, sweet & warming & used be used in moderation in seed or powdered form.  When buying whole seeds grind only when needed.
Easy Beef Rice is a recipe using cumin
Singapore Noodles uses cumin; get this recipe from my Just Food blog

Dill – use with fish & to garnish, use seeds in pickled dishes, vinegars, marinades & dressing

Fennel – aniseed taste – use with marinade sauces & stuffing, in India they are used in fish curries

Fenugreek – use in pickles, chutney & indian food, used in Greek sweetmeat Halva

Ginger - a baking spice
Creamy Chicken Korma uses ginger get this recipe from my Just (microwave) Food blog

Horseradish - grated root used as a condient, traditional accompaniment to roase beef
Juniper – use in meat dishes, marinades / stuffing

Lemon balm - aromatic leaves with strong lemon fragrance when crushed, which can also be chopped & added to stuffings for game, poultry. Use in salads, desserts & fruit cup dishes

Lovage - powerful flavour - chopped leaves are good alone or combined with other robust herbs in stuffings, stews & soups & in fresh tomato sauce for pasta

Mace – use in savoury dishes

Marjoram - dry well & keep flavour, give authentic flavour to provencal Itlian & Greek dishes & go well with tomatoes
Mint – use with peas, new potatoes & mid eastern cooking

Mustards seeds - primarily used in indian food & to flavour pickles

Nutmeg - warm sweet taste grated into a variety of sauces

Oregano – use with tomatoes, pizzas, pastas, stuffing & marinades
from my Just Quick Snacks blog try a delicious Sausage Apple Spaghetti recipe which uses both oregano & basil.
Easy cook:

Sundried Tomato Rice Salmon FingerLayer

Paprika - used in savoury food from goulashes to vegetables, it gives a reddish brown colour to food

Parsley – use with meat & to garnish bacon & fish
Spaghetti Bolognese uses parsley try my recipe by clicking on the title link

Pepper - black is stronger than white, green peppercorns have a mild, fresh taste, add to marinades & stocks & to season

Poppy seeds - mild & sweet but acquire a nutty taste when cooked & used with baking to decorate breads

Rosemary - use with pork, fish, chicken & lamb & roasting potatoes, combine with olive oil to sauté tomatoes. Try combining finely chopped rosemary, salt, pepper and flour as a rub for roasting small chickens or game fowls.

Codparcels with Parma Ham & Pesto uses rosemary 

Saffron - expensive spice with bitter honey-like taste giving a strong yellow colour to food, traditional in Spain's famous paella & France's bouillabaissse

Sage - powerful flavour, used fresh or dried, it dries very well in the microwave
Sesame seeds - dried seeds have a strong nutty flavour, dry roast or fry in a little oil before use, popular in chinese & japanese cookery, in ground form makes tahini paste

Summer savoury - strong bitter flavour so should be used moderately with bean dishes.  Dries well using microwave

Star anise - oriental spice associated with chinese cookery, red cooked chinese dishes frequently include star anise

Tarragon - French tarragon is one of the subtlest herbs going well with foods of delicate flavour  eg eggs, fish & chicken.  It is part of the classic fines herbes mix & good in marinades & sauces
Thyme – use with meat, game & sauces; lemon thyme for fish & chicken

MORROCAN COUSCOUS using thyme

Codparcels with Parma Ham & Pesto uses thyme

Turmeric – use in curries, distinctive & pungent & best known for partnership with fish & rice dishes notably kedgeree & pickles such as picalilli

White pepper - mildest of the peppers.  White peppercorns are good with marinades & stocks.
Bulghur wheat with leeks - don't be put off by the title the leeks give the rather bland bulghur wheat a delicious flavour