As we move into summer, new herbs join the salad greens on our table. Taragon, dill, cilantro, and chives offer lovely flavors. They are joined by mizuna (an Asian mustard green) for a deeper flavor, and "Crinkled Cress" to add a peppery note. I am among the few who don't favor arugula, though it's a pity because it's an unbelievably early, reliable and prolific green to grow. Instead I like cress which provides that spicy element without being too bitter. Finally, sorrel offers a touch of lemony flavor.