Richters Herbs: Edible Potpourri

By Mary Fran McQuade
June/July 2002
06-02-048-AnnualHerbFair.jpg
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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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Makes 6 1/2 cups

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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.

• 1/2 cup chopped chives
• 1 tablespoon chopped lovage
• 1/2 cup chopped dill weed
• 1/2 cup chopped parsley
• 1 tablespoon chopped calendula flowers

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.

2. Use in soups, sauces, stuffings, casserole toppings, herb oils, and vinegars.

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. 

Click here for the main article, Company Profile: Richters Herbs.


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