A friend of mine mentioned recently that last summer she made a ton of pesto because her basil crop was so good. She inspired me to find a pesto recipe with which to experiment with my windowbox basil. (By the way, I've read that you can substitute other herbs to make different kinds of pesto.) After tweaking the recipe, I generously applied it to a grilled cheese sandwich before cooking. Delicious! My friend told me that her family puts it on egg sandwiches. You can also spread crackers with it or dip chunks of good bread into it.
As for herb sampling, several of my herbals suggested putting a small amount of chopped fresh herbs into scrambled eggs (stirring in immediately before serving). The eggs provide a mild palette to try out different herbs and determine which you like. I've also used this same idea with grilled cheese sandwiches - put one kind of herb in each half before cooking. It really is a great way to be introduced to new herb flavors!
3 tabl. olive oil
1 C. chopped, fresh basil
1/4 C. Parmesan cheese
1 tsp. garlic powder
Salt and pepper, to taste
Combine first 4 ingredients and process in a blender until almost smooth. Season with salt and pepper. Cover and refrigerate for up to 1 week. (This only makes about 1/3 C. - double or triple as desired.)