With Spring comes the joy of cooking with fresh herbs again. Herbs have too many cancer fighting properties to list here, so I’ll stick with singing praises to their flavor. Herbs are deliciously easy to use, and can be added at the beginning of cooking, to add depth and flavor, or at the end to add a clean fresh brightness to a dish. In the Spring, chives are among the first to pop up to liven up our salads and vinaigrettes with their light oniony tang, then come mint, oregano, chervil and tarragon, all with flavors that have little or no comparison to the dried versions. And, as the summer rolls in, we get vitamin rich cilantro, parsley and basil. Here are some early spring suggestions to help you get your dinners healthily herbed up!