Hi Reader,

I don’t trust recipes that call for “2 tablespoons chopped parsley” and then expect applause.
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Two tablespoons? That’s garnish thinking. That’s fear talking.
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Fresh herb season requires a different spirit altogether. A more generous one. The sort that reaches into a bunch of dill, basil, cilantro, mint, parsley, chives, tarragon—whatever’s looking vivid and alive—and uses enough so you can actually taste it.
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Because herbs don’t merely decorate food. They wake it up.
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A bowl of potatoes becomes dinner with dill and butter. Chicken gets interesting with tarragon. Pasta behaves better with basil. Yogurt turns into sauce with mint. Eggs, frankly, need all the help they can get, and chives know it.
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This time of year, I come home from the market with armfuls of green things and the confidence of someone who absolutely has a plan. Usually I do not. But it hardly matters. Chop some herbs, scatter them over something warm, add olive oil or butter or lemon, and suddenly supper looks as if you’ve made an effort.
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Which, technically, you have.

My Rules for Herb Happiness

• Use more than seems polite. A timid sprinkle helps no one.
• Add tender herbs at the end. Basil, parsley, cilantro, mint prefer a gentle entrance.
• Cook sturdy herbs longer. Rosemary, thyme, oregano can take the heat.
• Mix and match. Parsley with mint, dill with chives, basil with tarragon—go flirt a little.
• If it looks greener, brighter, and more expensive, you’re on the right track.

WHAT'S INSIDE...

• ​Chive Blossom Vinegar​
• ​Chimichurri​
• ​Spinach Almond Pesto​
• ​Parsley Butter​
• ​Ramp Butter​
• ​Herbed Ricotta Dip With Spring Vegetables​
• ​Buttermilk Ranch Dressing​

​Chive Blossom Vinegar​

⭐⭐⭐⭐⭐ 4.94 from 32 votes

It's easy to make sweet, delicately flavored chive blossom vinegar. The blossoms are cleaned and placed in canning jars, and warm white-wine vinegar is poured over. Once cooled, the vinegar is left in a cool dark spot to infuse and turn a blushy-pink.

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​Chimichurri​

This chimichurri, a classic Argentine sauce, is based on the authentic and traditional sauce. Vinegar, olive oil, parsley, oregano, garlic, and pepper flakes are whisked together in minutes. Tweak slightly to taste. Bring on the steak.

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​Spinach Almond Pesto​

Spinach almond pesto, a milder alternative to the classic basil pine nut pesto, is a cinch to make. Toss spinach, roasted almonds, Parmesan cheese, lemon juice, and olive oil in a food processor and buzz until smooth. Ten minutes and you're done.

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​Parsley Butter​

Parsley butter is perhaps the simplest way ever to gussy up a piece of plain fish, a bland chicken breast, even out-of-season veggies.

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​Ramp Butter​

⭐⭐⭐⭐⭐ 4.75 from 12 votes

Ramp butter is an easy compound butter that helps you preserve ramps during their short spring season. Here's how to make it.

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​Herbed Ricotta Dip With Spring Vegetables​

Herbed ricotta dip with spring vegetables is easy as can be to make with just a few ingredients, including garlic, chives, parsley, mint, and lemon zest. And it's inspired at least one 5-year-old to eat an entire bag of carrots in a single sitting. Just ask his mom.

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​Buttermilk Ranch Dressing​

A quick and easy buttermilk ranch dressing, made with creamy mayo, chives, dill, garlic, and onion. And tangy buttermilk, natch. Make it ahead of time and douse everything in it, all summer long.

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