I cut the herbs from my garden to dry, now that hard frosts and snow are coming. So much parsley in my office, it's almost hard to breathe.
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I never figured out if my lavender was safe for culinary use, so that's just going to be potpourri.
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Do y'all know about the chocolate-flavored cultivar of peppermint? One of the highlights of my summer. Hope it's flavor survives dehydration
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hang them in the kitchen!
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Hang them all! Escoffier will know his own!
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