Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

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Harvest thyme in spring or early summer, trimming soft tops and leaving green growth to regrow. Cut with clean shears, skip woody stems, and harvest regularly to boost flavor and shape. Store in the ...

For me, there’s a similarity between cooking with herbs and looking at art or listening to loud, fun music. Without those things, life is dull. Imagine your world with white walls, quiet rooms and ...

Preserve the flavor and freshness of your homegrown herbs for future home-cooked meals. The beauty of growing your own herbs is that you have the freshest and most fragrant herbs available to add to ...

Dehydrating Herbs is one of the easiest ways to save that freshness for later. Herbs have a funny way of piling up. One garden snip turns into a cutting board full of basil. A CSA box arrives with ...

One of my greatest joys this time of year is looking out onto my garden of tall-growing culinary herbs. There is a window of opportunity between now and the end of August to harvest them, encourage ...

It often happens that packets of fresh herbs are left in the fridge for so long you find yourself having to reach for the dried version. But, by learning how to plant grocery store herbs, you can have ...

Produce sections are flooded with fresh herbs these days, from basil and oregano to more esoteric items, such as fresh turmeric root and edible flowers. However, home cooks shouldn't reflexively reach ...