This time of year, we find ourselves eating raw, farm-fresh greens just about every day (sometimes for every meal). With these 11 exciting options, there’s no such thing as salad ennui....

You might run across purslane, with its glossy, plump leaves, at a farmers market. Lots of chopped parsley and a simple vinaigrette flatter its herbal, lemony crunch.

This colorful dish is all about the “green seasoning,” a spice mixture that’s unique to the Caribbean and varies from island to island.

The culinary equivalent of speaking softly.

Sugar and lemon are an old trick for playing up berries' sweet and tart qualities, as well as for bringing out their natural juices.

Two obscure herbs to make the season’s food sing.

When food editor Shelley Wiseman remarked on the basil ice cream she had at JoJo, Jean-Georges Vongerichten's Manhattan bistro, other editors recalled tasting herb-flavored custards in Milan years ago....

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena—dried just won't be the same.

Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...

This quivering, herb–flecked tart is one of the true glories of the summer garden. (registration required)