Here are a few of the more popular herbs. The big thing to remember is the dried herbs are more concentrated, so you would use less dried than fresh. I tried to put not only types of foods, but also flavors and health benefits for the ones I knew. Feel free to add suggestions.
Sage: pine-like with lemon and eucalyptus notes; may preserve memory and soothe sore throats; good for poultry
Thyme: pungent, woodsy flavor; good for meat, poultry, cooked vegetables, as part of a rub on fish (salmon), and eggs
Parsley: mainly a garnish and palate cleanser (when fresh); may help inhibit breast cancer-cell growth; good for meatballs and meatloaf or as a garnish for most any dish
Tarragon: strong anise flavor; good for seafood, poultry, salads (fresh), tomato dishes, and eggs
Mint: good for lamb, potatoes, and peas
Oregano: blends well with basil; good for eggs, marinara sauce, and black bean soup
Basil: blends well with oregano; good for pestos, pasta, and on sandwiches (fresh)
Dill Weed: good on fish and potatoes
Rosemary: strong and piney; may help enhance mental focus and fight food borne bacteria; good on eggs, beans, potatoes, grilled meats, and vegetables
Fennel Seed: licorice-flavored; chew as breath freshener or as a digestive aid (fresh); good on meat
Chia Seeds: ( I know, not an herb, but they are very healthy!) very subtle flavor; grind into smoothie, cereals, baked goods, etc.