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Sunday, June 15, 2014

The herb garden lives.I have had to replace quite a few herbs in the garden.However, I am very disappointed in the selection of herbs our local markets have for sale.It seems they only have the same run of the mill herbs every year,just the very basics.
On a brighter note here is a new recipe for you,from The Herbal Pantry by Emelie Tolley and Chris Mead
                                                                      Mint Sauce
                                                               1 cup cider vinegar
                                                               3 tablespoons sugar
                                                        1/2cup minced fresh mint leaves
                                      Combine the vinegar and the sugar in a sauce pan and cook over moderately low heat,stirring until sugar is dissolved. Remove from heat.cool slightly,then add mint and infuse for at least 30 minutes.Strain if desired.Will keep in refrigerator for several weeks.Makes about 1 cup.

Mint sauce is traditionally used on lamb,but can also be used with cold seafood or mixed with mayonnaise or oil as a dressing for fruit or potato salad.

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