Red-brown buds begin to form on the Granny Smith apple tree in my backyard garden as violet crocus flowers peek from the soil. Moving aside the mulch used to contain the warmth and retain the soil in my garden bed, I first smell then see the chocolate basil planted the year before. It survived the mild winter and is preparing to offer its unique fragrance and flavor to be used in my kitchen this summer as a surprise topping on vanilla ice cream.

Trimming last year's dry slag, I discover new growth on my chives and cut a few tender stems. On this first day of spring, I am rewarded for my effort of previous years with the fresh flavor of mild allium on my Famous Idaho Potato - life is good!

I bring my rosemary and basil inside before the first freeze in autumn to warm in my bay kitchen window. The rosemary survives the winter and offers its piney flavor for chicken and roasts year round while the basil gives its last gift on top of a margarita pizza or in a Caprese salad around Christmas time before becoming victim to Old Man Winter.

As the herbs in my garden become abundant, I cut and dry them to remember the garden's gift of summer through the desolate frozen winter. Dried basil, thyme, oregano, rosemary and marjoram make up the mix I use for most of the Mediterranean dishes I prepare. Adding lavender and fennel and removing oregano creates Herbes de Provence, the base for many French dishes. Herbs create the culture of my food.

According to the U.S. Department of Agriculture, there are four classifications of herbs.

Mint Family

The foliage is dotted with small glands containing the essential oil that gives the plant its aroma and flavor. Some of the herbs belonging to this family are mints, basil, thyme, marjoram, savory, balm, sage and rosemary.

Parsley Family

The seeds in the parsley family contain an aromatic oil that makes them valuable as flavoring agents. Usually the leaves and other parts of the plants contain the aromatic flavor also but in smaller quantity than the fruits. Some aromatic plants belonging to this family are anise, caraway, celery, coriander, chervil, dill, fennel, lovage and parsley.

Aster Family

Plants of the large aster family are recognized by their flowers which are borne in composite heads like the daisy and sunflower. The flower head is generally made up of a central disk composed of many small flowers with very small petals or short tubular corollas. Only a few of the savory herbs, including tarragon, the various wormwoods and costmary belong to this family.

Lily Family

The lily family is composed chiefly of herbs with bulbous or enlarged root systems and annual stems. The savory herbs of this family belong to the allium or onion group. They are strong-scented and pungent, with long, slender strap-shaped or tubular leaves clasping the flower stalk, which rises from a bulb at its base. The most important herbs of this group with flavoring qualities are chive, leek, garlic and onion.

I love growing herbs and use them in most everything I cook. I use fresh herbs in salads, sauces, dressings and as the base to marinade fish and wild game. The herbs add a fresh, clean flavor to most dishes that can't be found in a jar or bottle. A two or three dollar investment of a starter plant of thyme can return hundreds of dollars of the fragrant herb when compared to the purchase of the plastic box of herbs found in most grocery stores.

Herbs have become such a passion in my life that I grow too much and am able to harvest, dry or give away only half my bounty. This year my plan is to sell my herbs at the farmers market, not to make money (but if I make a few bucks to invest back into my garden, great) but to meet people who share my passion for food and plants. Hope to see you there.

If you wish to comment or offer suggestions, please email me at bprutherford@hotmail.com