I’m always dreaming of having my own herb garden (though living in a city, I’ve come to terms that this may have to take the form of a windowsill planter filled with herbs). There’s nothing more satisfying than cooking with what you grow; and fresh herbs can make all the difference in a dish. There are a handful of herbs I always try to keep on hand — basil, thyme, rosemary, and sage — that I can easily turn to for pasta, fish, and veggie dishes, but I also love ending up with extra herbs from a one-off recipe, and having to think creatively about how to make use of them (chives, dill, mint, parsley, oregano, tarragon). I hate to see fresh herbs go to waste, so I’ll add chives to a weekend omelette, dill to a yogurt dip, mint to tea, etc. Herbs can also be a natural salt substitute, like sage, which is great for pasta dishes.

One of my favorite savory scone recipes involves a healthy serving of chives: Savory Scones with Goat Cheese and Chives (see below), with the chives adding a nice balance to the creamy goat cheese. These always make the kitchen smell so lovely, and they go quickly every time I make them:

So the next time you go to cook, think about throwing in some herbs (as simple as adding rosemary to your roasted potatoes, or thyme to your roasted cauliflower). Or if you’re up for a challenge like me, pick out the freshest looking herbs at your local market, and think of what to cook based on what you have on hand. Happy cooking!