I’ve bought a lot of plants—and killed most of them. Only two hardy philodendrons have survived my tender loving care (and I water them with diluted coffee to thank them). So I’m a little nervous about buying herbs in pots. I have loads of dried herbs and spices, including weird ones like black salt—which is actually pink, and never shows up in recipes. Ever. But I’ve been avoiding fresh herbs.
Then, two weeks ago, I heard a TV chef blather on about how fresh herbs “transform boring Continue reading