Cilantro: you love it or you hate it. However, a new study finds it may not be as simple as that. This study, conducted by scientists at the University of Toronto, found that cilantro aversion varies dramatically between ethnic groups, and could have a genetic component. More

Herbs are confusing. Or maybe it's the recipes that are confusing. If a recipe calls for a quarter cup of minced parsley, how much of the bunch will you need to pull from the fridge? How tightly should you pack the measuring cup? Let's discuss. More

The Grower's Exchange, a family-run farm in Virginia specializing in unusual and hard-to-find herbs, has chosen Bee Balm as the 2013 Notable Native Herb. If you're not familiar with the herb, it's actually gaining popularity as a culinary herb and makes a great substitute for oregano. (Bee balm pizza, anyone?) More

With the temperatures starting to rise, our gardens are starting to take root. Although you might not have tomatoes just yet, we're willing to bet your herbs are going great guns! If you picked a few too many to use in dinner, we have an alternate way to put them to use: In simple syrup for cocktails and mocktails. More

Are you sick of spending too much on sub-par packaged crackers? Looking for new ways to use the herbs growing on your windowsill? With a little butter, flour and cheese, you can have a jar of your own crackers at the ready whenever that afternoon savory craving takes hold. More

Parsley is a garnish. Or that's what so many of us tell ourselves, passing it without a second look at the grocery store. More

In great anticipation and excitement for a sunny spring, we've been chatting about entertaining and parties a bit more than usual on The Kitchn lately. This past weekend instead of traditional Easter fare, we made meatballs at my house. Meatballs are so fitting for any party that I had to share them with you today. More

While visiting a roadside honor stand recently, we came across an herb we had never tried before: salad burnet. More

I grew up eating fresh fruit for dessert. An hour or two after dinner, my father would bring out a platter full of cut watermelon, oranges, apples, pears – whatever was in season. Whether or not we were hungry, we were expected to eat it. (Ahh, Asian dad-style dessert!) Nowadays I do (willingly!) enjoy fruit after a meal, but I might add a little sprinkle of mint sugar… More

See these green and perky scallions? They weren't so perky a week ago. In fact, they were chopped down to their roots. But a scant week of water and a windowsill grew them back — did you ever learn how easy this is? More