In the April issue of Portland Monthly, At Home readers will:
◊ Learn how to grow the perfect herbs for your spring cocktails, including the melodic quartet: parsley, sage, rosemary, and thyme.
◊ Find Ken Forkish's recipe for a springtime salad with salami crisps, pickled asparagus, and smoked rye bread (plus a video how-to).
◊ Open up the Trophy Case filled with April's best locally-made stuff, from punk-rock pillows to the world's smallest flashlight.
◊ Take an edible and medicinal plant foraging lesson from author Rebecca Lerner along the wild streets of Northeast Portland.