Do you like marjoram? It seems to us like a sleeper herb - the one that gets picked up just to round out your herb collection but then WHAM! The next thing you know, you're using it in everything! At least that's what happened to us, and now we crave its soft floral flavor in everything we cook. More

Q: HELP! I planted basil from seeds this year, and wound up with about 60 basil plants that are in full swing right now. I can't keep up with all the beautiful basil leaves they're producing, and my freezer (and the freezers of my friends) is already chock full of frozen pesto.

What else can I make with all this basil?

Sent by Rachel More

It's easy to write parsley off. Parsley is just the requisite garnish that decorates plates at fancy restaurants. In our own cooking, we tend to pass over parsley in favor of herbs with bolder, bigger flavors. But a few recipes we've made this summer have started to change our mind! More

Tomato season is drawing to a close in many parts of the country, so it's time to eat them while you have them, or put them up for the winter. We want to know: what are you doing with your tomatoes? More

We have been composting kitchen scraps and garden clippings for awhile now, but Planet Green's recent list of "75 Things You Can Compost, But Thought You Couldn't," opened our eyes to a whole new world of compost possibilities ... More

The White House released an inspiring new video this week, starring First Lady Michelle Obama, Chef Sam Kass, and the Bancroft Elementary students who helped plant the kitchen garden. Click through to watch ... there's a cool time lapse video of the garden's growth and historical footage from a 1944 "Victory Gardens" film. More

I feel like I am being endlessly surprised by my garden this summer. Sometimes it just blows my mind that, yes, you put a seed into the ground, and it grows. Into something you can eat. Wait, how did that happen? Take this cauliflower for instance... More

Chervil is another herb that we'd really like to use more often, but can never think how. It looks like parsley and tastes like mild basil, but it's flavor has a tendency to evaporate into thin air in a lot of dishes. What is this mystery herb and how can we cook with it? More

We're finally on vacation... a working vacation to begin. First stop was the Berkshires, to tour the kitchen of Margaret Roach. Margaret is the head honcho in chief of the garden blog, A Way To Garden, and a friend of ours from her days running the editorial side of Martha Stewart. She's a genius with great taste. More

Our tomatoes are blessedly blight-free and in full form right now. We've been picking candy-sweet Pink Caspians and tangy Early Cascades, and of course our favorite way to eat them is in a caprese salad. Here's another look at that quintessential classic of the summer table. More