Chives greet me early in the spring. They beckon a season of flavors and the seasonal transition between the outdoors and indoors.
I truly adore the fact that I can step outside the kitchen door and snip herbs for any meal. It brings me joy to see my kids scramble eggs in the morning and think nothing of walking out for the herbs they want for the morning's omlette.
I like to have rosemary, sage and savory planted, as well as marjoram, oregano and parsley, these are all perennial. And each year I fill pots with basil for caprese salad and pesto.