Until one is accustomed to using herbs and spices in cookery, one may wish to try a few at a time. For starters, have the following in your kitchen cupboard:

Herbs - basil, bay, leaf, chives, marjoram, mint, parsley, rosemary, sage, savory and thyme
Spices - cinnamon, cloves, curry, ginger, dry mustard, nutmeg, paprika and pepper
Flavoring extracts - almond, lemon, maple, orange, peppermint and vanilla

Meat, poultry, fish and eggs can be flavored by the following herbs and spices:

Beef - bay leaf, lemon juice, marjoram, dry mustard, mushrooms, nutmeg, onion, green pepper, sage, thyme, currant or grape jelly
Chicken or turkey - basil, bay leaf, lemon juice, marjoram, onion, pepper, rosemary, sage, sesame seeds, thyme, cranberry sauce
Lamb - curry, garlic, mint, onion, oregano, parsley, rosemary, thyme, mint, jelly, broiled pineapple
Pork - garlic, lemon juice, apples, cranberries
Veal - bay leaf, curry, dill seed, ginger, marjoram, oregano, summer savory, currant jelly, broiled apricots or peaches
Fish - bay leaf, curry, dill, garlic, lemon juice, mushrooms, mustard, onion, paprika, pepper
Eggs - basil, chives, curry, mustard, parsley, green pepper, rosemary, diced tomato

Vegetables can be enhanced by the following herbs and spices:

Asparagus - lemon juice, caraway, unsalted chopped nuts
Green beans - dill, lemon, marjoram, nutmeg, onion, rosemary, silvered almonds
Corn - chives, parsley, green pepper, pimiento, tomato
Peas - mint, mushroom, onion, parsley, green pepper Potatoes - chives, mace, onion, parsley, green pepper Squash - basil, ginger, mace, onion, oregano Sweet potatoes - cinnamon, nutmeg, brown sugar Tomatoes - basil, marjoram, oregano, parsley, sage

Note: Always add a dash of sugar while cooking vegetables to bring out flavor.