So when I was recently asked which among the hundreds of known herbs is my favorite, I found myself in a quandary. I am a chef who uses herbs to enhance and garnish the foods I cook, but I am also an avid gardener with over twenty varieties of herbs in my garden. Like a proud parent, each one is special to me, and each one becomes my favorite. One day it might be one of the common ones, such as parsley. My mouth waters at the thought of the rich, moist stuffing barely contained in the golden bird.
Nothing says summer so boldly.
It is rewarding to be in the midst of cooking and be able to go and pick just the right herb from a plant that I have nurtured all summer. I pause in the garden for a moment, savoring the fresh picked herb, getting back to basics, feeling connected to the earth. In addition to their value in the kitchen, most herbs have a beauty as a plant in their own right. I often use them in floral arrangements. The shapes and textures of their leaves make an interesting contrast to the flowers, their fragrance an extra bonus.