So fresh, so green


Illustration by JONATHAN BUCK

Now is the time to enjoy loads of fresh herbs before it gets too hot. Basil and cilantro both do well in spring, so use them by the handful, rather than a sprinkle. Stir lots of leaves into soups and stir-fries. Chop tons of parsley and mix it with citrus zest and garlic to sprinkle over grilled meats and rice dishes. Layer your homemade pizza with fresh oregano after it bakes. These flavorful greens are full of nutrients, so don’t skimp. Put thyme in your tea, rosemary in your risotto and mint in your mojitos!