Gary Allen, author of the recently published book The Herbalist in the Kitchen says, “Rosemary, sage, thyme, and dill are among the few herbs that hold their flavor well when baked,” in an Associated Press article on cooking with herbs during the upcoming holiday season. The Dallas Morning News, one of the many newspapers across the United States to run the piece, includes sage advice on preparing roast turkey, gravy, ham, stuffing, biscuits and rolls, potatoes, and cranberry sauce. Mmmm.

(Editor’s Q: Mary Giles, how many Ms in Mmmm?)