Here are some perfect herb/food combinations to try:

Basil: Fresh leaves snipped over sliced tomato with fresh slices mozzarella - called a caprese salad -- is delicious. A pesto sauce made from blending a cup full of fresh basil, a tablespoon of pine nuts, half a cup of olive oil and two tablespoons of parmesan cheese can be used in a variety of dishes, including pasta, mixed vegetables and meats.

Chives: Freshly chopped, they make the perfect accompaniment to potatoes (particularly potato salad), cheese dips and tomatoes.

Freshly picked coriander or cilantro leaves are ideal when making ceviche (raw fish marinated in lime juice). It is also great with spicy dishes and salsas.

Dill can be chopped over carrots, cottage cheese, fish, green beans, potatoes or tomatoes for a lovely, flavorful dish

Mix a handful of chopped mint in with baby potatoes, cooked carrots and fruit salads. It makes a refreshing cocktail garnish as well.

Dried or fresh, oregano goes well with a variety of raw or cooked vegetable dishes, pizzas and pastas.

Dried or fresh parsley and either the curly or flat-leaf variety is perfect in stews and salads.

Chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes benefit greatly from a few sprigs of rosemary.