I use fresh basil with tomato sauces/dishes; dry oregano with pizza; fresh mint and dry oregano with zucchini; fresh dill with cucumbers and salmon; fresh sage and rosemary with chicken; dry thyme with beef; fennel rosemary and bay leaves with pork; caraway and fresh parsley with fish; plus: fresh parsley with many other seafood based dishes, risottos, potatoes; fresh cilantro and dry oregano with anything Mexican.
Basil, oregano, parsley, summer savory, tarragon, dill, and sage. We have most of those in the garden, come to think of it. I like rue, too, although it's not often thought of as a culinary herb (it's not safe for pregnant women, and some people don't like the taste).
I like rue and tarragon with baked chicken. It seems to give it a really nice texture.
I like basil on pizza and experiments, as well as sometimes spaghetti.
I like parsley on a lot of stuff. I don't really taste it much, but I like to add it sometimes anyway.
I like oregano in spaghetti, chili and such.
I like sage on poultry and in spaghetti.
I like summer savory on baked edible gourds with a recipe I use.
I like dill on things I've experimented with.
I like chives, garlic chives, and onion greens on lots of things.
Cilantro's great in salsa, I agree.
We have mint, catnip, and horehound. I like mint herbal tea and catnip herbal tea, but I think I might have a mint allergy. I might have issues with some other things in the mint family, too (e.g. wild basil and rosemary); I tolerate regular basil pretty well, though, but the wild basil burns my throat pretty badly. Mint tea is relaxing and catnip tea seems to make me tired.
Blackberry leaf herbal tea is really good, too. (The smell and flavor, but it seems to have herbal properties that I like, too.)
I use yarrow sometimes (not for culinary purposes). It seems to have antihistamine properties, and seems to improve how sharp things appear. It can thin blood (so, you have to be careful with it).
I take ginkgo bilopa sometimes, as well as milk thistle, and any number of other herbs. Milk thistle leaves taste just like lettuce, by the way. Grow it in partial shade, let the leaves grow large, cut off the prickles with scissors (if you don't want them), and take out the middle leaf vein (which can be fibrous when the leaves are large). The leaves will be more crinkly and prickly in full sun (or at least, that's what happened with mine).
Thyme herbal tea seemed to help alleviate a stubborn cough that I had, by seeming to loosen mucus that I couldn't cough up (and indeed didn't realize was there) before that.
I'm not a big fan of rosemary and thyme for culinary purposes, but back when I ate chocolate, I loved mint chocolate.
If you had asked about spices, I'd have told you about carob and cinnamon in vanilla ice cream.
I have a grow box for my herbs, all of which I use for various recipes. I have Greek oregano, Lemon balm, rosemary, sage, lemon thyme, basil (unless it gets too cold) parsley, and now I am growing purple onion but we'll see how that comes out. I plunked a purple onion end in the box and it sprouted and it's anyone's guess what will happen. I love using fresh herbs in cooking, and find they are so much stronger when cut fresh.
I've had my grow box for about two years. It's really introduced me to cooking, spending more time and thought into what I make. Tastes better, too.
I grew some Mexican tarragon once and it almost took over my entire grow box. I had to cut a lot of it out.
This is fennel in bloom, but one batch I planted way in the back to sacrifice to the black swallowtail butterfly caterpillars.
Some important herbs I didn't mention before (and/or didn't mention explicitly) include the following:
* Bunching onion greens (especially from Crimson Forest and He Shi Ko, which both have excellent, but very different, taste); I like these in raw salsa, frittatas, and lots of other things. * Bay leaves (they really make a spaghetti/pizza sauce); they come from bay laurel trees, Laurus nobilis (I don't have one). * Lemongrass (I don't actually use it, but it tastes great in Thai curry; Cymbopogon genus of the Wheat family) * Epazote (Dysphania ambrosioides; I like to mix it with legumes, and other things, for digestion, but it has an appreciable flavor, even if not everyone is a fan of it) * Garlic greens: I like them on pizza (they taste kind of like artichokes) * Fenugreek (Not sure that I've used the leaves, but I believe you can; the spice is great in salad dressings and lots of other stuff; Trigonella foenum-graecum)
Some herbs of interest that I haven't actually tried include these: * Curry leaves (from the curry leaf tree: Murraya koenigii) * Kaffir lime leaves (from kaffir lime trees: Citrus hystrix) * Culantro (Eryngium foetidum) * Lovage (Levisticum officinale) * Pipicha (Porophyllum linaria) * Summer Cilantro (Porophyllum ruderale) * Shiso (Perilla genus of the mint family) * Roselle (Hibiscus sabdariffa; for lots of stuff; the leaves can be used to flavor salads; the calyces can be used to make beverages, including Hibiscus tea, and lots of other things) * Bee Balm (Monarda genus of the mint family; Wikipedia says some used it to season wild game; we have a plant, but I haven't cooked with it, yet.)
Chives - baked potatoes, potato soup, salads , bread and biscuits and sometimes just to munch on while I'm outside. Garlic chives - likely same as above. This is their second year and I hope to start harvesting soon. Oregano - pasta and pizza sauces Lemon balm - tea and insect repellent