We harvest aromatic herbs in the morning mist. Traces of dill and cilantro intermingle mid-air and draw my imagination to a recipe. These compact little bouquets are the icing on the cake to so many dishes, awakening entrees, and sprucing up salads. I would say these are the staple herbs on the farm. However, we’re growing culinary sage for the first time this year, and it’s quickly climbing the charts. It can be perennial, so that automatically earns it “cool points” with me, but it’s sensitive to cold temperatures over winter. It has such a comforting scent, and makes me think of holiday cooking… just around the corner.



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