In Season spring herb shoots

Spring is my favorite season—a time of renewal and growth, where new life begins to emerge in the most vibrant and unexpected ways. Soft-stemmed herbs like sorrel, parsley, dill, mint, chives and fennel fronds are the first to burst forth, alongside some of my other spring favorites like green garlic, peas, dandelion and asparagus. The anticipation builds as these herbs bring their fresh, bright flavors to our kitchens just as the earth shakes off its winter slumber. I think this is one of the most exciting gifts of nature: when these tender shoots emerge, offering us the chance to weave their delicate fresh flavors into our spring repertoire—a delicious celebration of nature’s awakening.

If you’re lucky enough to have a garden, you know the joy of seeing these herbs spring up. I also deeply appreciate how fortunate we are to have local farmers’ markets brimming with this early herbaceous bounty. Whether harvested from your garden or found at the markets, these bright shoots capture the essence of the season—fresh, vibrant and full of possibilities.

Spring herbs hold so much more potential than most standard recipes reveal. As I’ve explored kitchens around the world, I’ve discovered how different cultures transform these versatile ingredients in unexpected ways. By drawing inspiration from these diverse traditions and experimenting freely, we open ourselves to exciting new flavor combinations. Like spring itself, this process of discovery brings fresh starts and unexpected delights.