Now this week’s focus was my kind of food! With last week’s arterial clutter finally out of my veins (dairy and eggs), I was really excited for these next two weeks of class time. Fruits, vegetables and herbs! Being a large portion of my daily diet, I was psyched to learn more recipes and tidbits about various edible plant life.

This week we concentrated on raw fruits and vegetables. First, May tested us on our herb knowledge, bringing out examples of both delicate and hardy herbs. Delicate herbs are the ones that have softer leaves and don’t do well with longer cooking times. These include parsley (both curly and Italian), cilantro, mint, basil and dill (my personal favorite).