I love it when authors or chefs use terms like "stir until fragrant"
when writing books or recipes. It is very clear just when to move on to
the next step.

I'm making some broccoli cheddar soup and the recipe starts like this:

"In a medium pot, melt the 3 tablespoons butter over medium-high heat.
Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft,
3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for
20 seconds. Add the flour and cook, stirring until the mixture is well
blended and smells fragrant, 2 minutes"

Oh I can't wait for this to finish but it's usually better the next day.
I usually use dried herbs but I happened to still have some fresh in the
fridge that has kept surprisingly well once I learned how to use the
humidity control for the vegetable drawers. Still have some parsley
after a month, too.

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ღ.¸¸.œ«*¨`*œ¶
Cheryl