Potted basil, dill, oregano form a line across my deck
stretch even longer by pots of chives, thyme and parsley.

Green next to greener, sweet smells near savory tempt
me, arouse my cook’s heart when I am near.  At times I lean

close to each pot, let my finger glance a leaf, then inhale
 long and fresh imagining how each flavor might awaken

roast chicken or pasta or green beans.
Not evey ingredient must be a main event.

Some sprigs create a backdrop or set
a mood. Snipped dill, green lace with butter

spread on salmon wards off the ordinary–
approaches the sublime.