Bring herbs to the table — as decoration

Is it possible to have too many herbs? Absolutely, especially in the summer months, when many herb plants flourish.

Bundle excess herbs together into vases, creating bouquets to decorate tables.

Do a mix of the thymes, the basils, some chervil and tarragon, but don't use herbs that have an overpowering odor, like garlic chives, which might not complement the aroma of food on the table. Instead, try neutral, lighter-scented herbs, such as mint or parsley.

Source: Chef Jeff Raider, Valley Restaurant, Garrison, N.Y.