Most Helpful Guy
Off the top of my head, and I've been chef since 2010,
I used tarragon for like things has a good acidity flavor much like lemon thats mixed with oil much like a vinaigrette. It goes well with classic fish dishes as well.
I used thyme for soups and sauces thats low in salt count, pizza sause, sausage gravy, French onion soup, etc.