A few weeks ago, I chopped up a pile of feverfew, and now have it brewing in vodka to eventually use as a tincture for stress and headache. Tonight, with fresh beans from the garden, I added some fronds of our dill. We've had basil, oregano, and marjoram on pizza, parsley and dill in a yummy orso salad (from Quick Vegetarian Pleasures by Jeanne Lemlin), and gorgeous mint infused into iced tea. The sage I am looking forward to infusing in some local honey.
I'm having fun figuring out all the different ways I can make use of the herbs from our garden, and am already considering additions for next year's garden!