Spring is finally in the air, and I am on the road. In recent weeks, I’ve cleaned up the garden beds; watched crocus, ipheion, scilla, and daffodil blooms open wider by the hour; and found the first perennial herbs like mint, oregano, sorrel, and chives poking through the ground. But it’s also one of my favorite seasons to travel—with Twice as Tasty workshops, to visit family and friends, and to explore new places.
Food has always dominated my travels, first as a vegetarian struggling to find things to eat in a newly reunified Germany and later when discovering new flavors and spices in Africa and Asia and even unknown fruits and vegetables in the South Pacific. Although I still dream of the more exotic tastes, the dishes I bring home put that international spin on food I can grow or easily find in my climate. It almost always starts with herbs.
Read more about choosing and storing herbs