Culinary herbs have fascinated and filled my senses through the decades, the way airy globe-shaped clusters of dill flowers seem to frolic in a light breeze, the clean camphor aroma sensed from brushing against a stand of rosemary, or the surprising white -colored flowers peeking through long-stemmed oregano. I do value the outstanding flavor herbs bring by helping us use less salt, fat and sugar in our diets, a practice that follows the Texas A&M AgriLife Extension Service Path to Plate initiative, a program helping consumers understand how… Read More →