May 18, 2007, Newsletter Issue #164: Three-Herb Blends
Tip of the Week
Try mixing these herbs to use with cheeses, fish, omelettes, salads, soups and stews, and vegetables.
1. 1 Teaspoon dried basil, 1/2 Teaspoon dried marjoram, 1/2 Teaspoon freshly chopped chives.
2. 1/2 Teaspoon dried borage, 1/4 Teaspoon burnet, 1/2 Teaspoon chopped chives.
3. 1 Teaspoon dried burnet, 1 Teaspoon dried thyme, 2 Teaspoons freshly minced parsley.
4. 1 Tablespoon minced celery, 1 Teaspoon freshly minced burnet, 1 Teaspoon freshly minced parsley
5. 1 Teaspoon dried chervil, 1/2 Teaspoon dried parsley, 1/2 Teaspoon chopped chives.
6. 1 Tablespoon freshly minced lovage, 1 Teaspoon freshly minced parsley, 1/4 Teaspoon dried oregano.
7. 1 Teaspoon freshly minced sweet marjoram, 1 Teaspoon freshly minced parsley, 1/2 Teaspoon dried rosemary.
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