From the Garden to the Kitchen
According to Test Kitchen Professional Pam Lolley, the garden helps the staff save money. She says that a small bunch of herbs
from the grocery store costs several dollars, and it’s never fresh, so you end up having to throw half away. Pam also thinks
the garden is a great place to take a break after hustling around the kitchen. The most popular herbs in our Test Kitchen
are basil, chives, rosemary, thyme, oregano, tarragon, and parsley.
One of the keys to clipping herbs is choosing the right tools. Garden scissors can be used to snip thin-stemmed herbs such as thyme or chives, but sharp clippers are needed to cut through the thick stems of basil and rosemary. Never tear or break off the stems, and always make cuts at leaf junctions to ensure bushy plants.