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16

HERBS

Herbs are the easiest way to punch up flavor in your food (after lemons, of course). They can be expensive to buy in little packages, so I recommend trying to grow a few yourself. I’m no green thumb, but I’ve had decent luck with basil, mint, thyme, oregano, and sage. When I cook with herbs, I always add the lighter herbs (basil, mint, chives) at the very end so they stay bright and vibrant.

TIP:

Heartier herbs like rosemary and sage freeze well.

SEASON

SPRING / SUMMER