Tender rose petals, lemony stems, therapeutic lavender, refreshing mint — there are so many garden flavors and fragrances to savor this summer.

After a chilly and protracted spring, it’s time to savor the warmth and fully embody the fleeting flavors and fragrances of summer. I recommend pinching, tasting, and sampling herbs and edible flowers from an organic garden. Think of it as a vacation for your senses, courtesy of the garden.

Let’s start in Provence, I mean the rose garden. Every summer I fill my gathering basket with rugosa roses. The blossoms shatter nearly immediately, but I don’t care. I wait all year to bury my face in their petals, soft as a newborn’s cheek, and inhale their sweet scent. Drying the petals for a simple potpourri is delightful in deep midwinter, but it can’t compare to the tender touch of those fresh blooms.

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GROW in The Seattle Times