Monday, June 27, 2011

The Kitchen Connecton

I split my herbal study into three pieces.

I began my own exploration with my kitchen - if you have spices of any kind in your kitchen, you have something that could have other uses.  Black pepper, salt, cardamom, cilantro, dill, and many others, are the base.  If it has a unique smell or flavor, it's probably good for something.  If it doesn't have a unique smell or flavor, why is it in your kitchen?

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