A Halloween potion: it steeps blue and turns purple with a squeeze of lemon.

Still harvesting jalapeños? Turn them into candy with a kick!

Toppers in mint condition for cakes, cookies, or ice cream.

Glossy glass noodles, a sesame-soy dressing and a platter of vegetables, each cooked on its own. Chef Esther Choi's holiday potluck classic. Ingredients For the dressing ½ cup Sessy Soy Sauce, pl...

A crisp, savory twist on the classic mule. Fresh celery juice, cilantro and ginger beer, finished with edible flowers you grew yourself. Make it with vodka or keep it zero-proof.

Learn how to make fresh herbal tea with garden-grown calendula, viola, and marigold. Petal Glow is a honeyed, floral blend that brews a golden cup.

Learn how to make fresh herbal tea with garden-grown dandelion, nasturtium, and stevia. Wild Greens is a bright, peppery, naturally sweet morning blend.

Learn how to make fresh herbal tea with garden-grown fennel, spearmint, and Thai basil. After Supper is a sweet, minty blend for after dinner.

Learn how to make fresh herbal tea with garden-grown orange thyme, sage, and oregano. Cold Snap is a citrusy, savory blend made for cold-weather days.

Learn how to make fresh herbal tea with garden-grown lemon balm, fennel, and viola. Moonrise is a gentle, softly floral evening blend.

Learn how to make fresh herbal tea with garden-grown holy basil, lemon balm, and spearmint. Last Light is a softly spiced, minty evening blend.

Learn how to make fresh herbal tea with garden-grown thyme, spearmint, and sage. Deep Breath is a clean, cool, herbal blend for winter.

Learn how to make fresh herbal tea with garden-grown holy basil, lemon balm, and dandelion. Nightfall is a softly spiced, earthy evening blend.

Learn how to make fresh herbal tea with garden-grown Thai basil, holy basil, and orange thyme. Fireside is a cozy, spiced, caffeine-free blend.

Learn how to make fresh herbal tea with garden-grown spearmint, lemon balm, and sage. First Light is a crisp, bright, caffeine-free morning blend.

Overflowing with herbs and greens? This traditional Persian Kuku Sabzi is the perfect way to turn a generous harvest into something memorable.

Fresh-picked mint, vanilla, and coconut cream blended into a sour-sweet refresher you'll want to make every day.

Tender baked halibut served alongside a warm potato and rainbow chard salad, tossed with lemon, garlic, olive oil, and fresh dill. Cozy, balanced, and deeply satisfying.

A simple rice bowl with hot smoked sockeye salmon, garlicky rice, crunchy cabbage slaw, and creamy avocado—fresh, balanced, and deeply satisfying.

Briny mussels simmered in marinara, garlic, and white wine — finished with fresh basil and green onion from your stand.

A light, fragrant rice side with shiso, mint, and tangy umeboshi — perfect for pairing with the black bean lemongrass meatballs or enjoying on its own.

Plant-based meatballs with lemongrass, ginger & tamari over silky carrot-coconut sauce, topped with edible flowers for a stunning finish.

A panzanella swap: crispy dumplings with shiitake, cabbage, and chives tossed with tomatoes, basil, and punchy chili crisp dressing.

A coastal Caesar with dulse seaweed, sunflower seeds & breadcrumbs—creamy, briny, and bright with a nutty crunch in every bite.

A spicy-sweet cucumber salad with our mini cukes in tangy garlic-chili dressing—zesty, crunchy, and ready in under 15 minutes.

A bold, herby spin on traditional pesto—this sauce combines leafy kale, sweet basil, and nutty Parmesan for a rich, green coating that clings to every bite of pasta.

Cool, citrusy, and irresistibly fresh—this mojito mixes just-picked mint and tart lime with a hint of sweetness, then gets dressed up with a floral flourish.

Brown rice with turmeric & lemon, portobello mushrooms, shaved carrots & toasted almonds—a warm, earthy, and vibrant veggie dish.

This grilled salmon and broccoli dish is a delicious and healthy option for any meal.

This unique Panna Cotta by Chef Valerie Gordon infuses the creamy dessert with the fresh, aromatic flavors of cilantro.

Kale salad with avocado, cucumber & a bright rice vinegar, orange juice, and sesame oil dressing from Chef Valerie Gordon.

This refreshing Cucumber Gazpacho by Chef Valerie Gordon is perfect for a hot day.

This comforting, cooling khichdi by Chef Jaskrit Bhalla incorporates fresh kale, vibrant marigold petals, and a fragrant 3 herb mix of dill, cilantro, and basil.