Psa 147:7-8 „Sing unto the LORD with thanksgiving; sing praise upon the harp unto our God: Who covereth the heaven with clouds, who prepareth rain for the earth, who maketh grass to grow upon the mountains.”
The herbs are known since ancient times and sometimes they are important ingredients of the holyday meal – „Exo 12:8 And they shall eat the flesh in that night, roast with fire, and unleavened bread; and with bitter herbs they shall eat it.”
This threat is about the culinary herbs. In my opinion they usually do the food more tasty and delicious. I would be glad if you share your experience on that matter.
I will give an example, but you just feel free to express your opinion on the way you want to
Since 2010 I have some of the culinary herbs grown on my balcony.
CUT ..
Basil goes with anything Italian, but it's best in pesto, torn up on quattro formagios, or in anything tomato.
Use bay for roasting lamb or flavouring soups.
Caraway is a great alternative to cumin, if you want your curry more Iraqi than Indian.
Chervil in your mayonnaise, with some mustard and pickles. Serve with strong fish, or pork.
Use dill the same way as chervil. Best with fish, not pork.
Fennel can be used with onion and garlic to make sauce bases for fish.
Lemon grass for everything thai.
Mint and lamb is a classic, but mint's also great in a tomato salad: cherry tomatoes cut in half, diced artichoke, sliced red onion, olives, crumbled feta, olive oil, mint, salt, pepper and lemon juice.
Parsley is a herb I'm not fond of, but English people put it in everything :/ Yuck. Best to use it in dishes from east of the mediterranean, particularly Lebanese and Syrian foods. That's where it comes from, and they know how to use it best. Add lemon or orange zest and use as a garnish for spicy foods.
Thyme & rosemary are classic roasting herbs used on all red meats.