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Freshly cut herbs can add a lot of flavor and aroma to any cooked meal

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By Norm Harding, Reporter

History does not relate the identity of the person who first discovered the pleasure of a tomato eaten with fresh basil, or thought to combine sage with onion in a stuffing, or lamb with rosemary and garlic. We do know most of the flavor-enhancing herbs we enjoy today were prized by the earliest cultures to relieve diets that were often dull and limited.


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The Brunswick Beacon | circulation@brunswickbeacon.com | 910-754-6890
P.O. Box 2558, Shallotte, NC 28459
Office Hours are 8:30 a.m. to 5:30 p.m., Monday through Friday