Oh my there are tons of herbs and spices one could use!
Basil, dill, chives, mint, mustard and pepper come to mind. Nutmeg and mace both come from the same tree since mace is the outer covering of the nutmeg. Pepper comes from a woody vine and grows in clusters, much like clusters of grapes. Mustard is a woody bush that can be somewhat tree like, in the same way that lilacs can be. Basil is a smaller herbaceous plant that is a tender annual in much of the US and grows with a pungent herbal and almost fruity scent with a savory, slighty sharper flavor. Dill is a ferny type of finely leafed annual that adds an ascerbic flavor to any dish. The size and type of mints are quite staggering, but the main culinary ones of peppermint and spearmint are the most widely used. Cinnamon grows as about 5 different varieties of trees and must be harvested by chopping down the tree, since cinnamon powder is actaully from the woody inner bark and larger stems.
I would suggest the following.
Basil: used on meat and fish, in broths and stews
Dill: used in pickling, in breads, broths, and to season meats, eggs, fish, potatoes
Chives: used to season meat, breads, fish, eggs, broths and stews
Pepper: used to season meat, cheeses, eggs, broths and stews, and as a preservative when hunting and storing freshly killed carcasses since it keeps away flies
Nutmeg: used on and with meats, vegetables, soups, broths stews, pies, cakes, eggnog, and fruits
Mace: used on and with meats, vegetables, soups, broths, strews, pies, cakes, and fruits
Mints: used to season cooling drinks, flavor pies, cakes or candies
Cinnamon: used to season meat, pies, cakes, breads, fruits
Can I also suggest onions and garlic? They could double as vegetables but act additionally as a spice. Both grow as tuberous bulbs and often produce seed when flowering since they are all relatives of the lowly chive.
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