My balcony garden is coming along swimmingly. All the plants are growing and prospering--though some kind of creature does seem to be nibbling at my sweet basil. And I've already used almost every herb in the bunch--oregano with roast chicken and potatoes, basil on pasta dishes, dill in chicken salad and scrambled eggs, Thai basil in stir-fry, mint in beverages and rosemary in flatbread. Unfortunately there is one outlier: a beautiful little sage plant that has been summarily ignored.
I can think of plenty of cold-weather dishes that make ample use of this fragrant friend, but am striking out when it comes to spring cooking.
Anyone have any ideas for light seasonal dishes? What herbs are being ignored in your home gardens?