Time to treat herbs like any other vegetable — and let them take center stage.

New garlic is fresh and crisp, the cloves bursting with flavor, so now is the time to use it in everything, like this light, tasty Provencal garlic soup.

“Jekka’s Herb Cookbook,” by an English herb grower and expert, evokes spring from cover to cover.

This pasta’s flavor depends on common herbs found in any well-stocked kitchen.

A fragrant adaptation of a traditional seafood dish from Veracruz. The sauce also goes well with vegetables or white beans.

Pick an herb, blend it with butter and watch what happens.

René Redzepi, the chef of Noma in Copenhagen, cooks with ingredients from Nordic countries. But that’s not the only reason the world’s top chefs come to his door.

Garlicky Italian-style artichokes are filled with a stuffing of bread crumbs and herbs that is devastatingly rich with oil and Parmesan.

An easy, even lazy, roasted chicken, cooked right on top of a bed of bread to absorb all the glorious juices.

Ultraripe vegetables, abundant herbs — summer is quite possibly the ideal time to make soup.