I planted it mainly because buying the amount of herbs I need for a recipe is nearly impossible. I have (clockwise from the back) Basil, Thyme, Oregano, and Parsley. I also have another parsley and oregano in separate pots.
I've been making Pesto and this recipe: (I got it off the internet somewhere)
Bacon and herb Crusted Beef Tenderloin
1 beef tenderloin roast (2lb)
¼ cup fresh parsley
¼ cup chopped fresh oregano leaves
2 tsp chopped fresh rosemary leaves
1 clove garlic – crushed
2 tsp vegetable oil
6 slices bacon
Heat oven to 425˚.
Rub beef roast with salt and pepper
In a medium bowl mix parsley, oregano, rosemary, garlic and oil.
Press mixture onto top and sides of beef.
Place beef on rack in shallow roasting pan.
Place bacon slices over top of beef, tucking ends under bottom
Insert meat thermometer so tip is in the thickest part of beef
Bake uncovered 35-50 minutes or until thermometer reads 140˚ for medium-rare or 155˚ for medium doneness.
Remove beef from the oven, cover with foil and let stand about 15 minutes until temperature rises 5˚.
I'm also using the herb portion on NY strip steaks in my flavorwave oven, 16 minutes straight from the freezer. Yummmmm. I ate it without steak sauce (I had forgotten I didn't have any, lol).