I agree with Hmmmmm. That said, I'm a pretty simple cook but here are the spices I use the most:
Tomato based cooking - various basils, oregano, black pepper, salt, fresh garlic, maybe some chives or garlic chives
Poultry based cooking (not all together, necessarily) - salt, black pepper, tarragon, sage, rosemary, thyme, summer savoury, fresh garlic, maybe even some mint
Potatoes (not all together, necessarily) - rosemary, fresh garlic, wild leeks, seasoned salt, black pepper, chives and garlic chives
Grilling beef or pork - Montreal steak spice
Fish - dill, black pepper, salt
I started my own herb garden now that I have a house with a decent sized yard. I grow rosemary, sage, parsley, Italian parsley, 3 or 4 kinds of basil, summer savoury, chives, garlic chives, cilantro, tarragon, dill, mint, mojito mint, lemon balm, wild leeks and garlic. It is actually in my front yard and I share it with all the neighbours, particularly my next door neighbours. They plant some of their own stuff in the bed, too, and help me harvest in the fall to hang for drying. I give them about half and keep half for myself.
I also grow some cat nip/mint for my kitties.