Dash of Class: Cooking with fresh herbs

Call me obsessive but the herbs in my garden are in this order from south to north: parsley, sage, rosemary and thyme. I know, pitiful isn’t it?

But there are more — oregano, dill, chives, spearmint and basil. When I started the garden several years ago, I thought it was just neat and small pots of herbs weren’t terribly expensive.

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