So go by geography. Cuisines that cook in olive oil use herbs that grow well in the same climate as olive groves, like parsley, marjoram, thyme, rosemary, and sage. They are best for herby oils. Cuisines where food is cooked in butter have their own herbs, like chervil and tarragon. Where yogurt is treated as a sauce, mint, cilantro, and dill are prolific. I can’t think of anything that doesn’t taste good in mayonnaise.
