Spring, Sprouted

We're watching what our garden grows, using the bounty in inventive ways and seeing how chefs prep it, too

Latest

How Green Your Flowers Grow

The Dirt on Michael Anthony's Custom Garlic

What to Do with Leftover Basil

How to Make Ramps Last Past Spring

Decoding Heirloom vs. Heritage

Shop the Farmers' Market like a Chef

How to Pig Out on Salad

Don't Be Afraid of Fermenting at Home

Meet Your New Best (Edible) Buds

What to Do with Leftover Cilantro

Chefs Take Pickles to the Next Level

Take Stalk in Rhubarb

The Dirt on Our Favorite Gardening Gear

An Illustrated Guide to Gardening

Why You Should Put Radishes on Toast

What to Do with Leftover Parsley

Ideas for Preserving an Edible Garden

Pickle Perfection, Straight Ahead

Garden like a Michelin-Starred Chef

Find Rare and Heirloom Seeds Online

A Letter from the Editor

The Best Recipes from Steven Satterfield's "Root to Leaf" Cookbook

Don't Throw Out Stems and Skins

Make Juleps with More than Mint

A Quick Tip for Saving Herbs

3 Perfect Floral Centerpieces for Spring

How to Cook with Spring Onions

Three Inspired Spring Pickles Recipe

An Unfussy Spring Fling

Celebrate the Return of Green Vegetables

Farmers' Market Superstars

Recipes

An Herby, Versatile North African Sauce

Russ Moore's Secret Weapon Herb Jam

Raspberry-Thyme Shrub

Jim Meehan's Lemon Basil Irish Jig

Zucchini Sandwich with Pesto and Potato

Charred Spring Onion Gibson

Sweet Green Pea and Herb Falafel

Taking Stalk

David Bazirgan's take on a classic springtime combination

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