Bay leaves - Soups, stews, chili, tomato based sauces. A lot of people add the leaves whole and remove them before serving. I've also seen it included in some curries.
Rosemary - Beef roasts, tomato sauces, poultry, soups, stews. It goes well with oregano, parsley, basil, thyme, black pepper. Experiment a little by smelling it with other spices to see what seems appealing. It has sort of a dusty/dry sweet flavor (as contrasted to basil which has a sort of sweet tingly, more chlorophyll like flavor).
Thyme - Pork, stuffing, poultry, mushrooms, soups, stews, casseroles. It goes well with oregano, rosemary, sage, black pepper. Another one to experiment with. It has a dry/dusty pungent flavor. No tartness or sweetness really. Its very neutral in that sense.
Oregano - Beef, tomato sauces, cream sauces, salad dressing, cheese (especially mild creamy cheeses or italian hard cheeses), seasoned butter for bread or pasta, pasta salads, vegetable salads (especially ones with vinegar). Pungent, sweet, chlorophyll flavor.
Parsley - Just about any savory dish. Haven't tried it in deserts but it is good in some fruit salads. Very strong chlorophyll with a hint of sweetness and lots of water flavor. Adds depth without making things taste heavier and can lighten the flavor of stronger spices (i.e. oregano). Complementary with most other spices/herbs.
That's my experience. I'm sure there are lots of things I haven't tried these in that are really good.