The late April sun breaks through and recently planted seedlings are popping through the rich, moist warm earth. It is such a miracle to me and my perennial herbs of sweet marjoram, oregano, rosemary and thyme are springing to life with tender shoots. The still cool air wafts in through the kitchen window with the scents of roses, mint and chives and the heady euphoria of Spring hits me smack in the face with a broad smile. Spring forward.
It is exciting to me when my herbs return, fresh, fragrant, and pungent — so different than their dried cousins. So easy to step outside and snip a few to add to nearly any dish, the oils lingering on my fingertips like perfume.
So I celebrate with a simple Caprese salad with added chives, just picked and a drizzle of spicy olive oil. I will have to wait patiently for my tomato harvest though, coaxing these heirloom varieties along until it is time to celebrate again with them as the centerpiece. Same preparation, different focus as the seasons change.
Spring Photo Challenge by Junglefrog Cooking
Thanks to Simone for her monthly photo challenges, see all the Spring inspired photos and recipes at Junglefrog Cooking.