Recently, I've used my "herb medley" in a sauteed shrimp dish and a baked salmon. For the shrimp, I simply put a little butter and olive oil into a non stick frying pan, and added 2 cloves of minced garlic. I let this cook, very low and slow, until the garlic got tender. I hate the taste of burned garlic, so I am always careful to cook it slowly, to let it's flavor develop in the oil. To the butter, oil and garlic mixture, I poured in 1/4 cup pinot grigio and about 2 T. of my basic herb medley -- that night it was basil, rosemary, flat leaf parsley, a little thyme and some garlic chives --and allowed this to simmer away for about 10 minutes and reduce a little, while I enjoyed a cold drink and prepared a salad and some bread. Then, I dropped in 10 peeled and deveined jumbo shrimp, tails off. I turned up the heat and let it cook for about 5 minutes, allowing the shrimp cook through and turn pink. I sprinkled the skillet with some sea salt and served it over angel hair pasta. It was a big hit!
Whatever you do, don't leave those herbs outside, languishing in the heat! Bring them in and cook, cook, cook!