As the weather thaws and April showers make their return, I feel called to incorporate more herbs into my dishes. Herbs: bright, fecund, verdant, elevating our food with both flavor and color, guiding us from heavy comfort foods into a punchier, lighter category of cuisine.
You may be well familiar with basil in your pestos, parsley atop endless dishes, thyme and rosemary on your focaccias, sage in your stuffing, cilantro in guacamole or mint in your mojitos—not to mention dill, oregano, chives, even bay leaves.
