I have this list in my files. I can't remember where it came from because I didn't make a note of it. To whom it may concern: My apologies in advance if this was your post. I hope this helps.
Food Seasoning
Beef
Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram,
oregano, parsley, rosemary, thyme.
Pork
Allspice, basil, cardamom, cloves, curry, ginger, marjoram, mustard,
oregano, paprika, parsley, rosemary, sage, savory, thyme.
Lamb
Basil, cardamom, curry, dill, mace, marjoram, mint, oregano, paprika,
rosemary, turmeric.
Poultry
Allspice, anise, bay leaf, cayenne, curry, dill, ginger, marjoram, mustard,
nutmeg, paprika, parsley, pepper, sage, savory, tarragon, thyme.
Fish
Allspice, anise, basil, bay leaf, cayenne, chives, curry, dill, fennel,
ginger, marjoram, nutmeg, oregano, paprika, parsley, tarragon, thyme.
Fruit
Allspice, anise, cinnamon, cloves, curry, ginger, mace, mint, nutmeg,
pepper.
Vegetables
Green Beans Dill, marjoram, nutmeg, oregano.
Beets Allspice, nutmeg.
Broccoli Mustard, nutmeg, sage.
Carrots Dill, nutmeg, parsley, rosemary, thyme.
Cucumbers Basil, dill, parsley.
Eggplant Oregano, parsley.
Mushrooms Garlic, sage.
Peas Marjoram, mint.
Potatoes Chives, cumin, dill, fennel, garlic, mace, parsley, rosemary, tarragon.
Squash Cardamom, ginger, nutmeg.
Tomato Allspice, basil, cloves, cumin, fennel, marjoram, oregano, parsley.
Rice Chives, cumin, curry, nutmeg, parsley, saffron, turmeric.
Herbal Combinations
Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking and helps assure consistent quality. Some combinations have special names. They can be added directly to the food or wrapped in cheesecloth and removed before serving. The following are suggested herb blends. (Assume equal parts unless specified.)
Food - Seasoning Blend
Egg: Basil, dill weed (leaves), garlic, parsley.
Fish: Basil, bay leaf (crumbled), French tarragon, lemon thyme, parsley
(options: fennel, sage, savory).
Poultry: Lovage, 2 parts marjoram, 3 parts sage.
Salad: Basil, lovage, parsley, French tarragon.
Tomato sauce: 2 parts basil, bay leaf, marjoram, oregano, parsley (options: celery leaves, cloves).
Vegetables: Basil, parsley, savory.
Italian: Basil, marjoram, oregano, rosemary, sage, savory, thyme.
Barbecue: Cumin, garlic, hot pepper, oregano.
Fines herbes: Parsley, chervil, chives, French tarragon (sometimes contains
a small amount of basil, fennel, oregano, sage or saffron).
Bouquet garni: Bay leaf, 2 parts parsley, thyme. The herbs may be wrapped in cheesecloth or the parsley wrapped around the thyme and bay leaf.
Herb butter One stick unsalted butter or margarine; 1 to 3 tablespoons dried
or margarine: herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper. Combine ingredients and mix until fluffy. Pack in covered container and let set at least one hour.
Vinegar: Heat 1 quart vinegar in an enamel pan, pure it into a vinegar
bottle, and add one or several herbs (4 oz. fresh marjoram, sage,
tarragon or thyme). Do not let the vinegar boil. Refrigerate for two
weeks before using. Any type of vinegar may be used, depending
on personal preference.
