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Cooking
Add ‘em by the handful, not by the pinch.
Sarah Jampel
Cooking
They're delicious, and you should be cooking with them.
Alex Delany
techniques
Tired of stocking up on herbs at the market? There's an easy, obvious solution: Follow our 5-step plan for herb-garden greatness
Bon Appétit
Cooking
And it's a righteous excuse to use all those aging herbs in your fridge.
Alex Delany
Lifestyle
The founders of Oakland-based Five Flavor Herbs share how use plant medicine to cope with the effects of wildfires.
Aliza Abarbanel
Cooking
There’s a whole wide world beyond herbs.
Sarah Jampel
Culture
There's literally nothing this earthy, crunchy spread can't improve.
Emily Schultz
Lifestyle
There’s chicken stock to bolster the immune system, lattes to increase circulation, and calming rose-petal toast spread thick with cultured butter.
MacKenzie Chung Fegan
Cooking
When it feels like you're drowning in herbs, make this handy condiment.
Christina Chaey
techniques
From chervil and chives to tarragon and mint, a primer on the most flavorful little leaves you'll eat all summer
Meryl Rothstein
Cooking
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
techniques
Eight ways to transform fresh herbs from mere garnishes into main attractions
Bon Appétit
Cooking
Having them prepped and ready to go makes all the difference.
Ashley Mason
Cooking
Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.
Rochelle Bilow
Culture
Whether on eggs, dips, or avocado toast, Z&Z za’atar makes everything better
Brittany Arnett
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
Three restaurant gardeners share their secrets and tips.
Sari Lehrer
Cooking
This isn’t the only green sauce you’ll ever make. But it might be the best one.
Alaina Sullivan
Lifestyle
Elecampane rhymes with "champagne." Here's what else you should know about this bitter root.
Rachelle Robinett
Lifestyle
The CBD acts like a flavor turbo-charger, exaggerating the olive oil’s sharp, fruity characteristics.
Chris Morocco
Cooking
What, is it our fault that za'atar goes with just about everything?!?!
Sarah Jampel
Shopping
Lemons have met their match.
Noah Kaufman
Cooking
Learn how to make weed butter—plus how to bake with and enjoy it—with this recipe and tips from cannabis expert Mennlay Golokeh Aggrey.
Mennlay Golokeh Aggrey
Cooking
It’s always berry season when I've got a bag of frozen blueberries in my freezer.
Christina Chaey