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Simmer pots, herb syrups, flower ice cubes, infused honey and homemade tea gifts. Five ways to use the extras from your harvest, just in time for hosting seaso

Turn this week’s trim into a winter jar of tea. How to dry holy basil, spearmint, thyme and more, how to store them, and how much to use when you brew.

Cut just above a pair of leaves, and never take more than a third. Where to snip each tea herb so every cup you make helps the plant grow back fuller.

Chef Esther Choi talks sohn-mat, her halmoni’s kimchi, and cooking from two Farmstands in her NYC apartment, plus the dish she brings to every holiday potluck.

Lettuce Grow co-founder Jacob shares what an Ecuadorian healer taught him about medicinal plants, and why traditional plant knowledge is worth relearning.

Fresh greens and herbs, harvested right before dinner. See how the Farmstand made home growing simple in this feature from The RIV Magazine.  

A conversation with cookbook author and recipe developer Hetal Vasavada (@milkandcardamom) "As the tomatoes were getting ripe, I would wash them, let them dry in the sun, and put them in a freezer ...

Fall isn't the end of fresh food, it's a fresh start. See what to plant this fall, and how Glow Rings keep dinner growing when the season moves inside.

Grocery store "fresh" can be a week old and 1,500 miles traveled. The freshest lettuce is the one that never had to go anywhere at all.