I started a lot more herbs this year than I usually do because I was afraid some of the seeds wouldn't take and I tried to get some plants going in various stages. I do most of my herbs in pots, they tend to be more fragile but the weeds are easier to keep down and I don't have to worry about other plants growing over the herbs.
I planted stevia this year for the first time and I really like it. Sometimes while I'm out in the garden I'll just take off a couple leaves and eat them. They have a very nice flavor with no after taste. I use this mostly in my smoothies, but I also juice it for a mean green juice. I'll start harvesting it more and blending it up and freezing it in ice cube trays for later use. You can also make up some simple stevia teas to use when sweetener is needed.
I have a lot of chives. I love chives on eggs in the morning and I use it in my Mexican meals, salsa, salads etc.
This year I ended up with a ton of basil, usually I have a couple plants and at least one croaks. This time I have 6 or 7 pots full. We use basil in our lettuce wraps, in Italian dishes in salads.
Our favorite is fresh sliced tomatoes with mozzarella and basil leaves stacked. Then I mash a couple cloves of garlic in olive oil with S&P and pour it over the tomatoes. Soooo good. I also grow parsley for soup and smoothies, thyme, rosemary, cilantro for salsa. Since the season is coming to and end soon I plan to start dehydrating everything for the winter.
Once herbs are dehydrated remove them from the dehydrator immediately and put in air tight jars out of the sun. When herbs are left in the dehydrator when it's off they can rehydrate partially and mold.