Oregano seems to have an affinity for ground beef, and is used in a lot of Mexican cooking, so it’s a natural addition to taco meat. And of course, some finely chopped chives. These are not to take the place of your usual taco seasoning, but a fresh herb addition. It’s become part of my cooking routine, to look at every dish with an eye towards what herbs might add a bit of fresh flavor.

The growing season is a joy primarily because of the immediate connection between the plants you pick and the food you eat. Freezing, canning or drying your excess vegetables and herbs carries with it some of that pleasure of having grown it yourself, but with a slight remove, and certainly with a loss of the fresh factor. You just can’t beat going right from the picking to the pot.