Making an herb bed in the yard may have been the smartest thing we ever did. When you're confronted with the possibility of using herbs by the handful instead of the teaspoonful, you'll see what I mean.
Salads filled with soft-leaved herbs like basil, tarragon, oregano and thyme... pastas with pestos that aren't just basil... infused oils to drizzle on chicken and fish... REALLY flavorful dried herbs all winter long... Thanksgiving stuffing filled with fresh sage instead of that grey powder from a can... and the ability to afford to be profligate since you can find herb plants everywhere for $2 or so each Trust me on this one. Even if you don't have a yard, I'm guessing you have a window. Do it. It's worth it.
And don't forget parsley... the most underused herb in the bunch!
One of the benefits of the aforementioned herb bed is my HERB AND GARLIC PIZZA... Chop about ¾ C of herbs with as many garlic cloves as you like. If raw garlic makes you unhappy, you can barely sauté it in some olive oil before adding the rest of the ingredients. Add a bit more olive oil, some red pepper flakes, and a pinch of salt. Spread the herb mixture on the prepared pizza dough, then cover it with grated mozzarella and sprinkle grated Parm over the top. Bake. Be sure to let this one rest a bit before you eat it... it's even better the next day, but I'm guessing you won't have any leftovers.
PS... I'll have a GREAT pizza-baking tip for you soon!!