If you are growing herbs this spring, you’re probably wondering already what to do with them. We have you covered. Here’s an article that previously ran in Vegan Journal that will give you many ideas.
http://www.vrg.org/journal/vj2013issue2/2013_issue2_cooking_with_fresh_herbs.php
Chef Nancy Berkoff offers general information on herbs and these vegan recipes:
Garlic-Parsley Spread
Lemongrass Rice
Whipped Minted Yogurt
Parsley-Cheddar Rice
Vegetable Dumpling Soup
Dill and Mustard Salad Dressing
To subscribe to Vegan Journal, see:
http://www.vrg.org/member/2013sv.php