Fresh Herb Season

From mid-spring through midsummer, soft-stemmed herbs are at their peak—fragrant, tender, and brilliantly green. Cooking tilts toward raw finishes and quick heat: handfuls of basil, parsley, mint, dill, chives, and tarragon get torn into salads, folded into eggs, or blitzed into pesto, chimichurri, and other green sauces. Add herbs at the end to preserve aroma, and pair with lemon, yogurt, and olive oil for brightness. Store bunches like a bouquet in a jar of water, loosely covered, and spin dry before chopping. Keep herb oil or compound butter on hand for easy pastas, grilled vegetables, and fish.

Garden Fresh Season

Garden Fresh Season arrives in late spring, when markets brim with tender greens, snappy asparagus, sweet peas, and fragrant herbs. Cooking leans light and bright: quick sautés, gentle steaming, blanch-and-shock, and simple grills preserve crisp textures. Citrus and soft herbs like chives, dill, mint, and tarragon lift flavors with zest, vinaigrettes, and herb-forward sauces like green goddess, gremolata, and chimichurri. Seek baby vegetables, thin-skinned new potatoes, and delicate lettuces; dress just before serving. Keep meals colorful and crisp—herb omelettes, lemon chicken, pea soup, and asparagus pastas make weeknights easy while showcasing peak freshness.

Berry Season

From late spring through midsummer, markets brim with strawberries, blueberries, raspberries, and blackberries at their juiciest. Cooking tilts toward quick, fresh preparations: macerate berries with a pinch of sugar and lemon, pile onto shortcakes, fold into pancakes and muffins, or spoon over yogurt and ice cream. For make-ahead treats, bake pies, tarts, cobblers, and crumbles, or whip up pavlova and Eton mess. Preserve the bounty as jam, compote, or coulis, and freeze extras on a sheet tray. Handle gently, rinse just before using, and pair with mint, basil, vanilla, or citrus for bright, balanced flavor.

Grilling Season

From mid-May through mid-September, grills spark to life as longer days and warm evenings invite cooking outdoors. Expect smoky char, quick sears, and flame-kissed flavors on everything from burgers and skewers to seafood and vegetables. Shop for peak-season corn, peppers, zucchini, stone fruit, and herb bundles for marinades and chimichurri. Set a two-zone fire, preheat thoroughly, and clean and oil grates. Use a thermometer, rest meats, and glaze in the final minutes. Skewers, foil packets, and grill baskets keep weeknights easy; bigger cuts and ribs turn weekends into lingering cookouts.

Salad Season

Salad Season runs from late spring into the heat of summer, when produce is at its crunchiest and most flavorful. Tender lettuces, tomatoes, cucumbers, herbs, and stone fruit shine, paired with quick vinaigrettes and light, salty accents like feta, olives, or toasted nuts. Lean into no-cook meals: wash and spin greens very dry, season with salt first, then dress just before serving. Balance your vinaigrette—three parts oil to one part acid is a reliable start—and add texture with croutons or grains. Keep plates chilled, use peak-ripe produce, and swap ingredients freely based on what’s fresh.

National Dairy Month

Each June in the United States, National Dairy Month spotlights milk, cheese, yogurt, butter, and ice cream. Warmer days invite chilled desserts, smoothies, and no-bake treats, while grilled mains get creamy sides and melty toppings. Fresh mozzarella with tomatoes, buttermilk pancakes, and silky Alfredo feel especially right now, and berries and stone fruit make perfect partners for whipped cream or panna cotta. Shop from local creameries, keep milk and cream cold, and store cheese wrapped in paper, not plastic. Try quick ricotta, use buttermilk to tenderize chicken, and finish vegetables with cultured butter for instant richness.

Seafood Season (Summer)

Summer is prime time for bright, briny seafood cooked fast and served fresh. Grills, boils, and simple steams shine—think lobster rolls, clam bakes, and skewers of shrimp with lemon and herbs. Lean fish like tuna, swordfish, and salmon love quick sears, while ceviche and poke keep things cool. Shop the day you cook, keep seafood well chilled, and avoid overcooking—most pieces need only a few minutes. Pair with tomatoes, corn, cucumbers, and fresh herbs, and finish with olive oil, citrus, and flaky salt for clean, beachy flavors.

Seasons to explore

Dishes for Fresh Herb Season

Tabbouleh

Shakshuka

Greek Salad

Pesto Alla Genovese

Pistou

Pesto Trapanese

Chimichurri

Chermoula

Italian Salsa Verde

Gremolata

Kuku Sabzi

Tzatziki

Seasonal Ingredients

Dishes with Tarragon

Tarragon Chicken

Green Goddess Salad

Oysters Rockefeller

Green Bean Salad

Bearnaise

Green Goddess Dressing