We wouldn't leaf you hanging.
Caprese salad, here I come!
No, it's not the same thing as oregano.
The trick might be hiding in your crisper drawer.
Say goodbye to brown, wilted leaves.
Our Resident pasta-maker has some tips.
Lessons learned from "Herb: A Cook’s Companion," a new book that celebrates the joys of growing—and...
Repeat after me: I will not take it personally when my plants don’t thrive.
Done right, you can preserve their leafy green glory for weeks.
Drape it over grain bowls with jammy eggs, mix it into rice with beef or tofu, and so much more.
From marjoram to rosemary to tarragon, we've got ideas.
From spicy chilaquiles to the perfect chicken sandwich.
Suspect your thumb isn't so green? Try, try again. And try herbs.
And am now in the company of 25,000 baby bok choi seeds.
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