How do you learn what herbs compliment which dishes?

SPICES & THEIR USES ALLSPICE Berry of a Caribbean tree with the combined flavor of cinnamon, cloves, and nutmeg. Uses: cakes, cookies, pies, puddings, breads, meats, eggs, fish, gravies, pickles. ANISE Licorice-flavored member of the carrot family grown in Spain, Mexico, and India. Uses: breads, pastries, cookies, candies, meat, poultry, fruits. CARDAMOM Aromatic fruit of zinziberaceous plants grown in Ceylon, India, and Central America. Uses: breads, cakes, cookies, pastries, fruits, meats, poultry, fish. CINNAMON The inner bark of Cinnamon zeylancium which is grown in Ceyon. Cassia cinnamon also grows in the Middle East and is more commonly used. Uses: cookies, cakes, pies, puddings, pickles, breads, sauces, vegetables. CLOVES Pungent flavor buds of the clove tree. Grown in the Netherlands, East Indies, Zanzibar, and Madagascar. Uses: cakes, pies, puddings, sauces, pork, lamb, pickles, fruits, breads, cookies. GINGER Plant grown in semi-tropical countries. Uses: cakes, cookies, pies, sweet-and-sour dishes, fruits, poultry, meats, vegetables. MACE Fibrous husk of nutmeg Uses: sauces, gravies, soups, cakes, cookies, pies, veal, fish, stews, egg and cheese dishes, vegetables. MUSTARD Bitter and biting plant. Uses: sauces, pickles, salad dressings, deviled foods, dips, egg dishes, marinades, pork, ham, corned beef. NUTMEG Mellow, sweet, nutty seed of the Myristica tree grown in the Netherlands East Indies and British West Indies. Uses: cookies, cakes, breads, pies, meats, fruits, vegetables, eggs, sauces. PAPRIKA Sweet Red Pepper Uses: shellfish, fish, salad dressings, poultry, vegetables, soups. PARSLEY Biennial herb Uses: meats, vegetables, salads. POPPY SEED Tiny, nutty-flavored seed of the poppy. Uses: breads, pastries, cookies, cakes, salads. SAFFRON The stigma of the Crocus sativus. Uses: breads, cakes, rice, meats, poultry, fish. SESAME An aromatic seed with a nutty flavor. Uses: breads, pastries, salads, cookies. TURMERIC Deep, yellow-orange root of an Asian plant related to ginger. Uses: pickles, chutneys, curries, dressings, dips.

well id phone up any colleges that do catering courses and sign up for one they will teach you what herbs to use for meals, and you may gain a qualification at the same time, which could gain you a secondary income like cocktail parties for people who like to entertain, but cant cook.

I just always kind of know the flavors in my head and seem to know what will work. Fresh is best and doesn't take as much. I love to cook and see flavors like pictures in my mind...I have Asperger's Syndrome too though. I guess that's a benefit. Or, hee, you could always ask Herb Tarlek from "WKRP In Cincinnati" in reference to that 'dish' Jennifer Marlowe....(I couldn't resist-you know me)

This website has an "herb" chart. Here's the link. http://www.bellaonline.com/articles/art1431.asp

I usually check for recipes on the internet; some sites are good about giving you alternatives for spices not resadily available. No Rules - if it smells good and tastes good, add it.