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techniques
Different herbs require different chopping techniques. Here's how to master three of them.
Bon Appétit
techniques
...is one you've gotta be gentle with. Here's how to clean, store, and chop those lovely leaves
Bon Appétit
Cooking
Having them prepped and ready to go makes all the difference.
Ashley Mason
Cooking
Add ‘em by the handful, not by the pinch.
Sarah Jampel
Cooking
When it feels like you're drowning in herbs, make this handy condiment.
Christina Chaey
Cooking
And it's a righteous excuse to use all those aging herbs in your fridge.
Alex Delany
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
Cooking
Use it anywhere you’d like a bright, garlicky punch of flavor.
Linda Shiue
Cooking
This isn’t the only green sauce you’ll ever make. But it might be the best one.
Alaina Sullivan
Cooking
They're delicious, and you should be cooking with them.
Alex Delany
techniques
Some herbs don't need a trimming: You can (and should) eat the whole things, from flowers to roots--and everything in between
Bon Appétit
Cooking
Well, that depends. Are they hardy? Are they tender? And how lazy are you?
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
sponsored
Sponsored: If you want to make your herb haul last, the first step is to make sure you are storing them properly.
Gold Peak® Tea
techniques
Eight ways to transform fresh herbs from mere garnishes into main attractions
Bon Appétit
techniques
techniques
With aromatic herbs always on hand, you can use less cream, oil, and salt in marinades and sauces. Here's how to keep these natural flavor boosters at the ready.
Elisa Huang
Cooking
Time to practice.
Team Basically
Cooking
Finally, directions you can understand.
Sarah Jampel
Cooking
This soup has just three other ingredients, but garlic is the one that matters.
Chris Morocco
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
Cooking
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
Cooking
Three restaurant gardeners share their secrets and tips.
Sari Lehrer