Welcome!

If you love to cook, you already use herbs; how could you make a tomato pasta sauce without basil and oregano, or how could you roast a chicken without marjoram or thyme? We all have our rack of dried herbs and spices for which we reach daily, but how much better does our food taste when we add fresh herbs to a dish? Dried herbs are great, especially if you dry them yourself or freeze your excess herb harvest for those cold winter months, but fresh herbs are transcendent. Herbs are often the first thing to poke up in your garden as winter is winding down, heralding the arrival of spring. You can take pride in your little patch of chives, so fresh and wonderful that you have to pluck a spear to chew and savor. What can you cook tonight that will benefit from this flavor? (With chives, almost anything!) I hope you enjoy reading this blog as much as I enjoy writing it!