You could make herb butter, it freezes well too. Rosemary butter is nice on various meats, parsley and garlic would go well on potatoes and other veggies, and dill would be great on fish.

1 stick butter, softened
1/4 cup very finely chopped herbs
1 Teaspoon Lemon Juice
Sea Salt, to taste

Combine all ingredients in a small bowl. Mix well until all ingredients are evenly incorporated. Place the butter mixture onto plastic wrap, form into a log, wrap tightly and refrigerate or freeze until ready to serve. Allow to come to room temperature before serving so it is spreadable.

You could also make herb vinegar. Just stuff sterilized bottles with herbs, pour vinegar into the bottles (don't heat the vinegar), cork and let mature for several weeks.

Barb, a general guideline is to use 3X as much of a chopped fresh herb as dried - 1 Tbs. fresh = 1tsp. dried.

AS ruthanna mentioned, fresh herbs can be used in recipes calling for dried herbs, just increase the amount.

I often add chopped fresh herbs to a coating for pork roast and stick a few sprigs of assorted herbs inside a chicken before roasting.

Ruthanna's tomato/basil butter is a staple in my house, dill is used in refrigerator pickles and basil goes wonderfully with fresh tomatoes.

Annie

A nice way to use herbs is to put them in a mixer with a little olive oil. Example, whazz up some basil with oil and salt and pepper and drizzle it over roasted tomatoes and other veggies.

in a mixer, put LOTS of basil, toasted pine nuts or slivered almonds or walnuts, add some parmesan, olive oil, salt and pepper and a garlic clove and whazz. Lovely with pasta and lots of other things. (Pork fillet, fish, potatoes...)

Also, make salsa verde. Chop gherkins, capers, anchovies, lots of parsley and other green herbs that you like, salt and pepper and olive oil. Makes the best potato salad, lovely on fish, veggies, meat.....

Gremolata
Mix chopped parsley, grated lemon zest and chopped garlic. Many uses : sprinkle on cooked lamb, or pork, or chicken, potatoes, veggies.......

Taste them and see what tastes good with them.

Remember, when using fresh herbs, you usually add them toward the end of cooking, or at the end, just after cooking. With dried, it's the opposite.

Lots of recipes have suggestions of herbs to use, or list them in the ingredients. Check out your library to find books or cookbooks on herbs and how to use them.

Sally

A sprig of rosemary and couple sprigs of thyme are wonderful in a pot of bean soup.

Dill for making pickles (the heads) and dry some or use fresh in potato salad, deviled eggs, dill dip, etc.

Definitely pesto from the basils! It freezes well.

Oregano pesto is pretty good too. I made some with hazelnuts instead of pine nuts. Delicious over pasta.
Also use basil and oregano in italian sauces.
Dry some oregano for winter use.

Can't help much on the stevia, I'm growing it for the first time this year too. Supposedly, you can steep it like tea and use the liquid for sweetening lemonade, iced tea, etc.
You could freeze the liquid too.

Deanna

I agree with Sally, taste them first to see which ones you like. There's nothing that says you NEED to use herbs in anything, fresh or dry. I use a variety of herbs, but not as much as a lot of other people. My husband grew up with salt and pepper, and perhaps some dill. Sometime he'll ask me what I put into a dish because it tastes "grassy".

Stevia - add to iced tea in small quantities. It's an artificial sweetener.

Rosemary - I roast small potatoes with olive oil, salt and pepper. At the end stir in some chopped rosemary and garlic. Delicious!

Basil - I use it in salad with tomatoes. Someone mentioned pesto. It can be frozen in little blocks - bringing some summer taste to winter meals. Thai basil can be added to vegetables stir fried with garlic and ginger.

Parsley - it can be added to pesto. I also really like tabouleh which is a salad with tomatoes, bulgar (wheat), onions, lemon, olive oil... Another salad I like has watermelon, parsley, mint, red onion, black olives, lime, olive oil and feta.

Dill - pickles obviously. My mom has been obsessively making gravlox with tons of dill. I also like making either as a cold soup or salad - cucumbers, dill, yogurt, green onions, lemon.

Oh, and I put the chives in potato salad and macaroni salad a lot, I like that green bit and the mildly onion/garlic flavor. I've also chopped them and sprinkled them on top of devilled eggs.

Annie

I think the general rule is that hard herbs like rosemary and bay go in at the start of cooking whereas soft herbs like basil and tarragon go in at the end.

I use dill in cold summer salads with tomatoes, cukes, etc. Also good in potato salad!! And in coleslaw. I love dill! It's pretty good on fish too. Fresh basil has delicate flavor. It is good to mash it up with some EVOO to carry the flavor. I make ratatouille and other tomato-eggplant-zuchinni combos flavored with fresh basil. Is good just chopped up in salads too.

Oriental basil good for stir frys. Purple basil great for garnishes.

Fresh parsley is great in salads like tabouleh and many others. It's good in pilafs too.

You're right, Islay. I forgot about the distinction between the tender or soft herbs and the hard ones like rosemary and bay.

I once read somewhere that parsley brings out the flavor of dishes. It can be added to lots of things, in moderation, of course.

Stevia is just as real as sugar cane. It is a sweetener, but I wouldn't call it an artificial sweetener. It's just a different option from sugar.

Sally