Do most people just not know what herbs to use in cooking?!

With chicken: basil, tarragon, thyme, rosemary, marjoram
With vegetables: bay, thyme, sage
With Beef: thyme, tarragon, bay, oregano

I think it's better to have an identifiable, clean, pronounced herb flavour, rather than a whole blend of 'anonymous' flavours.

30+ years of cooking.

The more you cook, the easier it will be to use your dried herbs in dishes. I use the following combination most often and use it on meat, chicken and fish, so organizing herbs by food group really won't work. Basil, Oregano, Black Pepper and Garlic Powder. I've recently discover Chipotle Chile powder which works well on all proteins. I don't much care for dill on meat, but it is fine on veggies, chicken and fish. Herbs are really a matter of preference and you can usually substitute one herb for another if you don't care for the one called for in recipe.

Although there are well-known combinations of herbs and meat/fish (for example, sage and pork, dill and salmon), you ultimately need to "feel" it just like you almost instinctively find lemon and grilled fish go well.

Try to memorize the aroma and taste of herbs every time you cook. You will soon get familiar with them. It is also helpful to read sections on herbs in cookbooks. They usually explain what kind of role each herb plays. Try to use fresh herbs especially when you roast or cook fish. Sometimes dried herbs are alright, but they seem to have harshness in flavor.

Also, it is important to know how herbs behave, i.e. how long they take to infuse the flavors and how long the flavors can be retained.

It a cultural thing I think. We are not very adventuresome when it comes to food. I think, as a culture, we no longer trust our own selves to know. We depend upon what we are told. That's the reason an ad has so much power over our lives and that companies that offer nothing of much substance can make millions just by tweaking our self doubt.

I once saw an object of no use at all on my sisters counter and asked her how she came to have it. She said, 'didn't you see the ad?' ????

Most of the people I know who have a great relationship with food are still, in one way or another connected with their families cultural past.

Namaste'

I have my herbs and spices organized into three sections.
Those for baking, those for cooking and those for getting high.
Occasionally I get them mixed up.

RScott

I know what spices to use. My cabinet do not need organized I know where everything is.