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There are fewer things in the world more fragrant, tantalizing, and flavorful that fresh cut herbs. The only thing better is growing them yourself, and incorporating those tasty little herbs into your daily meals.

If you think that creating or keeping an herb garden indoors is time consuming or messy, then you can breathe a sigh of relief. Herb gardens are easy to care for, inexpensive, and require only a sunlit window and a handful of planter pots to thrive.

Get your favorite “kiss the cook” apron and make ready your grill! Whether you’re celebrating Independence Day or you just love to keep the spirit of summer tradition, the grill is the way to go when you want tasty meals that spare your kitchen and dining area the extra generated heat.
Plus, it’s just fun!

To become a consummate grill chef, there are a few tricks of the trade you need to be aware of. Chew on these pointers for getting your flame on right at every backyard feast:

Because Tucson’s late spring outdoor temperatures can be compared to summer in many parts of the country, we have a prodigious combination of foresummer crops coming out of local gardens to grace our dinner tables.

We can thank greenhouses in part for the early bounty, but many Tucson and surrounding area gardeners were able to get started earlier in the year with seedlings than in most other areas of the country. Summer here is a force to be reckoned with, but the low incidence of frost are certainly in our favor.

You’ve likely heard of or been to restaurants who serve edible flowers with their meals, whether they are part of a main dish or simply a garnish. Flowers have been used for thousands of years by cultures around the world, the most notable being the, Chinese, French, Greeks and Romans. While downhome American comfort food dishes stand alone, using flowers is part of traditional cooking for a few other cultures; Italians use squash blossoms, for example.