Richters Herbs: Edible Potpourri

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An exhibitor’s table of herb goodies in the greenhouse is irresistable to this Annual Herb Fair visitor.

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<em>Makes 6 1/2 cups</em>
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<p>A great salt substitute that can be used fresh or dried, this recipe is from Cathy Avery, marketing manager at Richters Herbs. Quantities can be altered to taste.</p>
<p>• 1/2 cup chopped chives<br />
• 1 tablespoon chopped lovage<br />
• 1/2 cup chopped dill weed<br />
• 1/2 cup chopped parsley<br />
• 1 tablespoon chopped calendula flowers</p>
<p>1. Make this herb blend from fresh herbs to liven up salads, mayonnaise, cream cheese, stuffed eggs, and meat spreads. Or, use dried herbs and mix all of the ingredients; store in an airtight container out of direct light.</p>
<p>2. Use in soups, sauces, stuffings, casserole toppings, herb oils, and vinegars.</p>
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<em>Mary Fran McQuade is a freelance writer who lives and gardens in Toronto, Ontario, Canada. She has a special interest in herbs and city gardens.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/gardening/a-family-run-business-turned-herbal-landmark.aspx”>
<strong>Company Profile: Richters Herbs</strong>
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