An early list of basic herbs from an old cookbook (transcribed)

From The Seasons of America Past by Eric Sloane
This is meant to be a chart so sorry if it's hard to read
Photo here:
https://cdn.discordapp.com/attachments/482427757456916491/791487231604293662/IMG_7200.JPG

an Early List of Basic Herbs from an old Cookbook

Pot Herbs - Vegetable - Flesh - Other - Soup - Fish
Sage - beans, onions, tomatoes - stews, stuffings, sausage - egg dishes, tea, tonic - soupstock, showders, - stuffings, baked fish
Savory - squash, lentils, baked beans, string beans - veal, lamb, beef, stuffings - egg sauces - bean, onion, lentil - chowders, baked, broiled
Tarragon - peas, beans, celery, asparagus, tomatoes - chicken, game, veal, ham - all egg dishes, meat sauce - vegetable, tomato - shellfish
Marjoram - all vegetables - pot roasts, stews, chicken, pork - cheese, gravies, tea - spinach, minestrone, meat - broiled fish, creamed ", chowders
Thyme - onions, peas, carrots - stuffings, gravies, beef stew - cheese dishes, cold remedy - onion, chowders, oyster stew, soupstock - lobster, shrimp, oysters
Bay - onions, squash - stews, liver, lamb - [blank] - soupstock - pickled fish
Dill - potatoes, carrots, cabbage - lamb - pickles, cheese or egg dishes - beef, tomato - herring, shellfish dishes
Basil - eggplant, squash, turnips - meatloaf, lamb, liver, all stews - cheese egg or rice dishes - vegetable, tomato - all fish
Chives - potatoes - steak, stuffing - egg and cheese dishes - potato creamed soups - all fish
Rosemary - spinach, turnips, green beans, turnips - boiled meat, stews, veal, kidneys - with orange or grapefruit, in breads - meat, pea, chicken - creamed shellfish
Mints - on peas or carrots - lamb sauces - tea, vinegar, jelly, sachets - [blank] - [blank]
Parsley - used (but sparingly) on nearly all cooked dishes

Anise, peppermint, horehound, angelica for candies
Savory, costmary, basil, cresses for peppering purposes
Apple-mint, lemon-thyme, sweet woodruff for fruit drinks
Coriander seeds, caraway, sesame, cumin for cake covering
Anise, fennel, lovage, chervil, cicely for liquorice flavoring