Photo by Andrew Cebulka

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  • 1 tablespoon parsley
  • 1 tablespoon cervil
  • 1 tablespoon lovage (smell and taste similar to celery)
  • 2 teaspoons green dill tips
  • 2 teaspoons French tarragon

Use either fresh or finely chopped dried herbs to prepare this blend. Goes well with omelets and quiche and creates a lovely dressing when added to half cup each of cream and mayonnaise.

  • from Ian Hemphill's The Spice and Herb Bible

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