A few years ago, I read Ocean Vuong's "On Earth We're Briefly Gorgeous" with a propulsive vigor. Oddly, the title of that book is also how I feel about fresh herbs, in all of their ephemeral glory.
I adore fresh herbs in any and all iterations. I love their brightness, the levity they bring, the flavors that permeate, the freshness, the color — the list goes on and on. They add a certain je ne sais quoi that quite literally no other ingredient can even remotely approximate (and certainly not any dried herbs: Dried rosemary is possibly the bane of my existence.)
