Here are some ideas to get you started using the herbs:
Anise hyssop: beverages, soups and fruit salads
Basil: tomatoes, pasta, rice, beef stew, pork, meatloaf, duck, fish, veal, green or vegetable salads, salad dressings, eggplant, potatoes, carrots, spinach, peas, eggs and cheese
Chamomile: Often used to make tea. The usual method is to use about 2 teaspoons of dried flowers per cup. Pour boiling water over the flowers, cover with a saucer and allow to steep for about five minutes, then strain.
Chives: soups and chowders, salads and salad dressings, potatoes, fish, meat, poultry, cheese
and eggs
Cilantro (leaf) / Coriander (seed): salsa, soup, salads, potato dishes
Dill (seed): cucumber pickles, pickled beets, salads, sauerkraut, green beans, meatballs, egg dishes,
stews, fish, chicken and breads
Garlic: tomato dishes, soups, dips, sauces, salads, salad dressings, dill pickles, meat, poultry, fish, stews, marinades and breads
Lavender: beverages (tea, lemonade), baked goods such as cookies, honey, chicken, lamb
and jelly
Oregano: tomatoes, pasta sauces, pizza, chili, barbecue sauce, vegetable soup, egg and cheese dishes, stuffing, pork, lamb, chicken and fish
Tarragon: sour cream sauces, casseroles, marinades, pot roasts, veal, lamb, poultry, fish and egg dishes