Jerry Traunfeld

When you grill corn in its husk, it presents a handy opportunity to flavor the ears with fresh herbs. Tuck whole herb sprigs and pats of butter next to the kernels and the husk will hold them in place. As it cooks on the grill, the corn becomes perfumed with the fragrance of the herbs, while the charred husk injects a mild hit of smokiness. Marjoram is my favorite herb to pair with fresh corn, but lemon thyme is a runner-up.

A perfect summer combination making a light salad from fresh melon and tarragon.

Muddled sage leaves echo the herbaceous flavors of gin and the astringency of grapefruit in this elegant cocktail.

Over the many years that I've cooked with shiso I've discovered it's the perfect counterpoint to fresh crabmeat.

Sometimes if you cut a vegetable in a different fashion it will make it seem entirely new.

We serve this refreshing drink at summer festivals at The Herbfarm.