Our perennial garden has at least 3 herb plants, and I really should a) positively identify them, and b) start using them! I know for sure we have chives. But I think we also have sage (or tarragon), possibly thyme, probably rosemary and maybe even some mint.
Lemon-Chive Dressing (for Spaghetti Zucchinni)- Sorry the picture sucks! 2 tablespoons freshly squeezed lemon juice Fine sea salt 1 cup light cream 1/3 cup freshly minced chives Directions In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.