Category: herb love

You don’t win friends with salad.

I think in a post apocalyptic world only cockroaches and chives will survive. The chives in our yard were alive until December and have since rose from the ashes of a short winter and emerged exuberant and humungous. I have ripped massive handfuls out and they still take over my garden. I adore them in all their wildness. They add a certain charm to my garden, with their whimsical purple chive blossoms. The problem is, how can I keep up? I could eat them at every meal and still not even come close to using them all. I have made chive salad dressings at least once a week and learned I could eat the blossoms, which have become a flashy addition to our spring greens. The blossoms are the best part, I have come to realize. They are oniony and sweeter than the actual chive. Try it. You’ll like it.

The weather this weekend was really beautiful so I was inspired to make Thomas Keller’s Ad Hoc recipe for Buttermilk Fried Chicken and a spring inspired salad of cabbage slaw, asparagus, fingerling potatoes, radish, fried capers and chive blossoms. We ate outside and drank Cherry Ale from Trafalgar Brewing Co.

marjoram, my love.

I have a confession. I am in love…with an herb.

Every time it crosses my path, I am inspired by its precious little flowering buds and its intoxicating scent.
Marjoram was used in love spells in days of yore.
I am not surprised.


I must confess I spent twenty minutes looking for the perfect marjoram photos. These are close. The magical marjoram we have been using at school is much more lovely.