Want to jazz up your non-alcoholic drinks like sparkling water, iced tea, and lemonade? Add a sprig or two of aromatic rosemary. These five beverages are a little bit herbal, a little bit sweet, and very refreshing. 

Want to expand your horizons beyond the standard herbs like basil, rosemary, and mint? Here are 12 lesser-known herbs to try this spring and summer. Not all of them will be available in grocery stores, but you might find them at farmers' markets, growing in parks, or in your own garden if you're inspired to plant something new! 

Q: I love making homemade salsa, but when I buy cilantro, half the bunch always goes to waste. I use quite a bit in the salsa, but I just don't know what to do with the rest. Are there any good ways to use the rest up?

Sent by Whitney

Chiffonade is a very pretty word for the very simple process of slicing basil or any other delicate herb into very thin ribbons. The word sounds as light and airy as the spirals of basil themselves. A chiffonade of basil is also an easy way to add a bright touch of green — and the fresh taste of basil — to your spring and summer dishes. If this is technique is unfamiliar to you, this guide will take you through each step.

Last weekend I hosted a small dinner party in my apartment. (You'll hear all about it next week!) At the end of the meal I served a lemon verbena tisane — essentially, a handful of lemon verbena leaves steeped in hot-but-not-boiling water — with a splash of St. Germain. It was delicious: fresh, delicate, and cleansing, like spring in a teacup. As a result, lemon verbena may just be my new favorite herb. Here are 5 ways to use it:

Dirt free and portable. That's how Modern Sprout describes their new hydroponic windowsill planter box. While most hydroponic setups are an unattractive display of plastic bottles, buckets, and tubes, Modern Sprout's version is pretty stylish. And because it automatically waters and feeds your plants for you, it's also perfect for black thumbs. (Not that I have that problem, of course. Ahem.)

Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking, the flavor of the chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and taste that says SPRING! It's another simple yet impressive fish recipe to add to your repertoire.

We all have one: a love affair with a common kitchen ingredient. For some, it's good cheese. For others, it's imported olive oil or fancy butter. For me, I gravitate towards flat-leaf parsley. 

Mint is a terrific herb to keep around the kitchen — or to grow on your own! It's very hearty. (Just keep it away from other herbs, because it'll overtake them.) As a kitchen herb, it pairs wonderfully with a variety of dishes. Throw it into your morning smoothie, make a mint pesto to top chicken, or pan fry it with ramps and spaghetti. If you have a bunch of mint to work with, look to these 10 recipes for a little inspiration.

It's high time to start a garden, but what if you have almost no outdoor space or, as in the case of this reader, Jean, clumsy roommates? Sew a hanging herb garden, that's what. Read on for more about Jean's ingenious solution and smart small-space garden!