Fresh herbs — often unsung hero ingredients — have the power to elevate a dish from fundamental to fabulous. Lately, chefs with a passion for these fragrant ingredients are increasingly using them on menus.
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Justin Shockley
The Flushing Slush, a blended rum cocktail, includes sage grown in the hydroponic garden at Queen Bully in Forest Hills, Queens.
Chefs add fragrance and flavor with fresh herbs
Fresh mint, basil, parsley, cilantro and other herbs are appearing more frequently on menus
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