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Culinary herbs have filled our kitchens with aromas and flavors especially when picked picked fresh from our gardens. I would like to continue the Culinary Herb theme by highlighting a few favorites. Packed with nutrition these herbs have medicinal qualities too.

Parsley: Apium petroselinum

Where Found: originated in the warm Mediterranean climates and therefore not native to our country. It became established in England around the sixteenth century.

Parts Used: leaves and roots

Uses: This plant is an excellent source of Vitamin C. One of its most common uses is to make a tea to help relieve excess body fluid.
Caution : do not use this in pregnancy.

Nutrition: thymol found in the leaves in thyme has received extensive testing and found to have antiseptic and antifungal properties; thyme leaves also contain B vitamins; Vitamin C;

Have a surplus in your garden? Try Tabbouleh or Tabouli, one of my favorite summer dishes.

• 1 cup bulgur wheat
• 2 cups boiling water
• 3 ripe tomatoes, diced
• 1 cucumber, peeled, seeded, and diced
• 1 bunch fresh parsley, finely chopped
• 1 small bunch mint, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 lemons, juiced
• 1/3 cup olive oil
• Serves: 4 people

Camp Tip: Great when camping in a hot climate. Serve with pita bread and a side of hummus. Assemble in a sturdy, properly sealed container and chill in a cold stream.
1. In a bowl, cover bulgur with boiling water.
2. While bulgur soaks, dice tomatoes, cucumber, parsley, and mint; place in a large container with an airtight lid. Add salt and pepper and mix well. Drain bulgur thoroughly and add to vegetable mixture.
3. Combine lemon juice and olive oil in a coffee cup and stir vigorously with a fork. Add to bulgur mixture. Stir well. Season to taste. Let stand for at least 1 hour in a cool place. Stir and serve.

Enjoy. Judith

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