I've enjoyed the garden to table life as much as any other aspect of the DIY homestead. Fresh herbs and seasonings, surrounding well preserved and fresh components are scrumptious just on their own.

Becoming a conductor in this exquisite orchestra will require some composition. Hence, the art form of flavor pairing. This is a simple guide meant to get you started and on you way to innately knowing and able to curate a dish, by instinct as well as "recipe".

Every cuisine and table has signature flavor profiles that form the basis for that culture's palate. Driven by local availability, cultural norms and most important of all, clan traditions.

• Italian: Basil, oregano, thyme, parsley, surrounded by tomato based gravies included with aromatics like onion and garlic. Heated through with fats such as olive oil or butter , cut with acids such as red wine vinegar or lemon juice. Resulting in meat, bean and pasta dishes familiar to all.
• French: Thyme, sage, rosemary, herbs de provence, lavender, folded into a traditional mirepoix of onion, celery, carrot. Fats such as butter, olive oil, cream, tempered with acids such as lemon, wine vinegars, or wine. All supporting a mix of meats and lots of vegetable. Always accompanied by artisan breads.
• Middle Eastern  Parsley, mint, or thyme, savored by cinnamon, cloves, cumin and coriander. Fats like ghee and olive oil, cut with acids of lemon and other citrus bearing fruits. Meat, rice, wheat grain or bread, whose heartbeats are lentils and chickpeas, and vegetable notes. Tabbouleh, hummus, Indian curry.
• Asian: Cilantro and mint swimming gently with aromatics such as spring onion, garlic, and ginger. Hot peppers and fermented soy products; with a subtle use of soy as in tofu. Soups made from beef, pork, or fish; rice and vegetable. Seafood and pork predominately featured regionally.

For further education and reference, I can't recommend a resource better than the Flavor Bible, by Karen Page and Andrew Dornenbur