Every home cook is only as good as her (or his) kitchen garden. From tangy dill to subtle, gentle lemon balm to rich, distinctive sage, a well-stocked herb garden takes any cook’s recipes from “pretty good” to “wow, how did you do this?!”

May and June is prime herb gardening season. Late spring and early summer herbs are still young and tender enough to be used almost whole and haven’t yet been scorched or dried out by the intense heat of our Alabama summers.

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