If you started growing herbs in the spring, you’re probably wondering what to do with them all now. We have you covered. Here’s an article that previously ran in Vegetarian 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 Vegetarian Journal, see:
http://www.vrg.org/member/2013sv.php