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Guidelines for Using Herbs 1
Source: U.S. Department of Defence
A. GENERAL INFORMATION No. 30(1)
GUIDELINES FOR USING HERBS
The following information is provided as a guide in developing familiarity and creativity with using herbs. Start with a
small amount, taste, then add more if necessary.
Green, Potato &
Breads, Fondue &
Tomato Salads, Salad
Egg Dishes, Dips,
Meat & Poultry Pies,
& Poached Fish,
Dressing, Stewed Fruit
Dried Bean Dishes,
Tongue Meat &
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