Herbs are such a wonderful ingredient to use in all kinds of recipes.

We’re busy with our herb classes at Jill’s Table and have lots of fun gadgets and supplies to help you with your herb growing and storage.

For the beginner I recommend the following perennial herbs:  flat leaf parsley, thyme, mint, sage and chives. These will be some of the first things up in the garden every spring and will give you years of enjoyment.

I use parsley constantly in cooking.  Thyme is another herb I use when making chicken stock, and also for roasting chicken.  Mint is a must-have garnish for desserts and I use it in making my Vietnamese springrolls and a number of salads.  Sage is essential for poultry and some of my Italian tomato sauces.  And chives are wonderful in salads, soups and as a garnish.