Every May, delicate sprigs of fresh mint and skinny chives push their way up to the garden by my kitchen door. Inspired to use them before they get overgrown, I add them to salads, scrambled eggs, and fresh salsa.
Cilantro grown in Midwestern gardens also tastes sweetest when young. My pots of assorted basils won’t be ready for weeks; fortunately, supermarket basil and cilantro prove tender and nicely aromatic.
