Issue link: https://read.dmtmag.com/i/72324
live at home WellSeasoned Chefs make it look so easy. A snip of a fresh herb here, the fl ash of a knife there, and voila! A fragrant dish is suddenly on the table. While we can't help you with the cooking, the fresh herbs we certainly can. Even if your green thumb is decidedly black, opting for homegrown season- ings is simple during summer. "Herbs in general are the most low maintenance when grown outdoors in the sun," says Karen Johannsen, owner of Johannsen's Greenhouses. She offers four of her most popular sellers for those dipping a toe into the herb-growing waters. Basil A must-have for cooking, basil comes in many varieties, each offering a slightly different fl avor. Most varieties prefer to grow in full sun. With leaves that taste great fresh, frozen or dried, this herb can keep your foods tasting fresh year round. Rosemary A fi nicky herb to grow indoors, rosemary will thrive outside in the sun. Great for summer grilling, stews, sauces and even potpourris, this is an herb that will turn simple meals into well-seasoned dinners. Sage A classic seasoning used by the ancient Greeks and Romans, sage is an herb that will thrive both in the ground and in containers. Use in dishes featuring meats and beans for an earthy fl avor. Parsley Both ornamental greenery and a culinary staple, parsley is most often seen as a garnish in restaurants. A natural breath freshener that also adds fl avoring to even the most mundane kitchen dishes, parsley comes in many varieties. Choose the most common, Italian plain parsley, or try the subtle fl avor differences of many others. 22 BRAVA Magazine June 2012 Photos by Kristin Joiner