It's thyme for herb season: Recipes with parsley, sage and rosemary to start summer
On this late June day, my garden is flooded with magic afternoon light. My huge bundle of sage plants is crowned with purple flowers. I rub my hands through the herb as I pass by, and its earthy, pungent scent floats up. The mint has run amok, spreading down the stone stairs that lead to the basement. I walk nearby and its bright summery smells rise to greet me. The basil leaves are also starting to look promising and the thyme, which pours itself over a large stone, is spread with tiny purple flowers. The rosemary bush, with its green feathery spindly leaves, is looking healthier than ever.
It’s peak herb season — my very favorite time of year. My cooking feels so inspired when I know I can just pinch some thyme leaves out the kitchen door, or snip some sweet lemon verbena leaves and steep them in some iced tea. Or pull those feathery green rosemary leaves and season a roast chicken. The possibility of adding fresh, herbal flavor brings out the best in my summer cooking. Everything seems
