Whew! What a list to work from.
Mustard seed- I rarely use it. Have made my own mustard once using it as an ingredient.
Marjoram- I use it to season grilled fish. It has a pretty strong flavor. Use very little of it in any dish,
Rosemary- I use it with pork and lamb dishes. Have even taken the woody sprigs and have threaded kabobs to use over a BBQ.
Dill- Always use it to season my egg salad sandwiches, It is als a strong herb so use only a little bit if it.
Savory- Have never used it.
Coriander- It is used in many Chinese, Indian and Mexican dishes as a fresh herb. It is also called Cilantro. Have seen some breads call for it in the recipe but do not use it myself.
Crushed Mint- I usually use fresh mint in iced teas and lemonades. Cold cream of cucumber soup uses mint as does cucumber sandwiches with a mint butter. Mint is also used in a mint sauce for lamb. still prefer it fresh. Thyme- Loove to add it to soups, stews, meatloaf, stuffed bell peppers and pretty much anything out there. It is a good basic herb.

Sorry I have not used all of he herbs you have listed. Before you use any of the herbs, smell them. Like a lot of things, they lose deteriorate in time. Growing fresh herbs might be fun, as well.

Try this website. It tells you how to use different herbs and spices.
http://www.foodfunandfacts.com/herbsandspices.htm