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In the culinary world herbs hold a VERY special place. Consider this: the seeds of most fruits are considered a nuisance, to be picked out and discarded. Nuts on the other hand are seeds, but in most cases the only part of the plant used ( walnut and hickory being two notable exceptions). The featured herb this month is also the herb of the year, according to the Herb Society of America. It is also one of those herbs with the unique characteristic that both the leaves and seeds are of value. It’s a Dilly!!!
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Dill is the quintessential springtime herb, and the featured herb in this month’s featured recipes ! Yes recipes! Another bonus, two saucy recipes sure to bring compliments to the chef. A very unique slaw dressing, and a delightful dill sauce, the perfect accompaniment for that spring trout. Both recipes, of course from our award winning cookbook - which also contains a recipe for Trout Steaks with Herbed Crust, just the thing to put under the Dill Sauce.
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