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05/19/2011 Riverland Gardener: Tracy Jenner

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Herbs can spice up any dish

Herbs make the perfect partners to vegetables, whether they’re eaten raw, roasted, boiled, mashed or fried.
Mint is delicious cooked or raw, with root vegetables, in salads or dressings and marinades.
Chives, with their mild onion flavor, are very versatile and can be chopped and added to all types of salads. Chive flowers have a similar taste and are delightful scattered over baked potatoes.
Chopped celery leaf adds flavor and texture to salads and goes well with root vegetables.


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