How to grow fresh herbs like a pro

Plus: Don't overlook the best side of the box grater.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Spring Greens and Leek Gratin     Seasonal greens get even better when they're decked out with cream, cheese, butter, and crispy torn bread. This recipe calls for spinach and arugula, but you can use any greens you like. VIEW RECIPE What We're Talking About     71 Ways to Eat Your Spinach and Love It   Whether you're in the mood for veggie pasta, a creamy dip, or a big grain bowl.   Read More ►     Shred Better With a Ribbon Grater   For perfectly melty nachos, crispy latkes, and beautiful salads, use this side of your box grater.   Read More ►     How to Have a Thriving Kitchen Herb Garden   Parsley, sage, good lighting, and time.   Read More ► Trending Recipes   Vegetarian Skillet Stuffed Shells   View Recipe ►   Spinach-Yogurt Dip With Sizzled Mint   View Recipe ►   Lemony Salmon and Spiced Chickpeas   View Recipe ►   Cheesy Loaded Sweet Potatoes   View Recipe ►   Lentil-Smothered Greens on Fried Bread   View Recipe ►   Torshi Tareh (Sour Herb Stew With Marbled Eggs)   View Recipe ► This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.