|lavender, onion chives, garlic chives, flat leaf Italian parsley, sage,|
thyme, rosemary, oregano, lovage, basil
Like I always say...after you master the art of cooking with FRESH herbs...the dried ones just don't cut it anymore. And I hope my six students left my Kirkwood cooking class the other night feeling exactly the same way. I introduced them to a variety of fresh herbs...just picked from my own herb garden.
|Spinach salad with apples and toasted walnuts |
with a basil and honey balsamic dressing
|Herb roasted chicken and potatoes|