A brief entry from page 25 of The Black Whale Cook Book (Montreal 1948) edited by Mrs. Ethel Renouf is worth reproduction in full:
“‘Herbs for Cooking’
Thyme in almost everything.
Sweet basil married to tomatoes.
Sage, marjoram, and thyme in home made sausage meat.
Bay leaves or a leaf from the bayberry bush in every soup pot or stew.
Dill in pickles.
Sage and summer savory in all fowl dressings or the popular thyme.
Mint with lamb.”
Unimpeachable and English inflected advice on the bedrock basics of herbiage.