There’s nothing quite like the feeling of late summer, when the trees are lush and the sun warmed air drapes over you like a blanket. You come back from the garden with a tattered sun hat resting on your head and a basket hanging from the crook of your arm, filled with the day’s freshest picks: bright red tomatoes, large zucchinis, the last of the season’s blueberries, and on top of it all, bunches of freshly picked herbs–handfuls of mint to muddle into a glass of ice-cold sweet tea, basil leaves to layer into tomato sandwiches, and sprigs full of thyme to stir into cake batters and bread doughs.
There are so many different varieties of herbs to
