parsley
avocados
basil
bay leaf
beans, esp. dried
beef
bouquet garni (ingredient, along with bay leaf, marjoram, thyme)
braised dishes
bulgur wheat
butter
capers
carrots
cauliflower
cheese, esp. Parmesan, ricotta
chervil
chicken
chile peppers
chives
cinnamon
clams
cream
cream cheese
crème fraîche
desserts
dill
eggplant
eggs and egg dishes
fennel
fines herbes (ingredient)
FISH
for blending, as it is compatible with virtually all other herbs.
French cuisine, esp. southern
game
GARLIC
halibut
ham
herbs (as a flavor enhancer)
Italian cuisine, esp. southern
lemon balm
lemon: juice, zest
lentils
lovage
marjoram
meats
Mediterranean cuisine
Middle Eastern cuisine
mint
Moroccan cuisine
mushrooms
mussels
oils: hazelnut, walnut
olive oil
onions
oregano
oysters
parsnips
pasta and pasta sauces
peas
pepper: black, white
pesto (ingredient)
pizza
pork
potatoes
poultry
rice
rosemary
sage
salads, esp. egg, green, pasta, potato, or rice
salsa verde (ingredient)
sauces
sausages
savory
scallions
seafood
shallots
shrimp
skate
snails
sorrel
SOUPS
Spanish cuisine, esp. southern
spinach
stews
stocks
stuffings
sumac
tabbouleh (key ingredient)
tarragon
thyme
tomatoes and tomato sauces
veal
vegetables
vinaigrette
vinegar, balsamic
zucchini