WHB #269 Round-Up

Do we really need an introduction to the tasty meals from this week’s Weekend Herb Blogging? Let’s see what everyone made!

A is for Amaranth: Amaranth Seed in Curds/Yoghurt at When My Soup Came Alive

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A is for Artichoke: Spicy Artichoke Heart Dip at The Taste Space

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C is for Cumin: Jeera Rice (Cumin Rice) at Tiffin Carrier Antic/que’s

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L is for Lemongrass: Homemade Lemongrass Tea at Eat.Live.Recipes

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M is for Maitake Mushroom: Roasted Maitake Mushrooms in Butter and Honey at The Well-Seasoned Cook

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M is for Mentuccia Romana: Spaghetti with ‘Mentuccia Romana’ and Pecorino Cheese at Ackyart

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O is for Orange: Red Macarons with Orange Cream Filling at You Can Do It At Home

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O is for Orange: Spiced Orange Guineafowl at Cindystar

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P is for Pear: Pickled Paradise Pears at Cook (almost) Anything at Least Once

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P is for Pennyroyal: Scrambled Eggs with Pennyroyal and Buck’s-Horn Plantain at Erbe in Cucina

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P is for Pineapple: Pineapple Jam with Grapefruit and Lime at Briiblog in English

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S is for Saffron: Sabudana Kheer (Tapioca Pudding with Saffron and Nuts) at eCurry

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S is for Strawberry: Heart Macarons with Strawberry Buttercream Filling at You Can Do It At Home

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S is for Swiss Chard: Bhutanese Red Rice with Baby Swiss Chard at Briciole

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S is for Sweet Potatoes: Tortilla de (Sweet) Patatas at Eats Well With Others

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Thanks for the wonderful turn-out everyone. So many tasty and unique herbs, fruits and vegetables! Lynne from Cafe Lynnylu is hosting WHB #270 this week.