Herbs are the fine dividing line between “heimish” and modern cuisine. They both have their advantages, but if you haven’t ventured into the fresh herb arena yet, now would be a great time. Here are some recipes you can start with. My favourites by far are flat Italian leaf parsley, basil and rosemary. The rosemary scent is so strong that in the early spring of this year, the leftover branches from last year still smelled strongly of their piney, savory aroma. I also planted thyme this year, as well as lemon thyme for this Summer Squash Salad.