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GREEN could be like an Italian made a baby with a Frenchie in an Herb de Provence garden on a summer day... Basil leads, with all sorts of interesting "je ne sais quoi" aromatic and gustatory elements popping up and saying hi. Definitely try it in savory salads, as a guacamole boost, with eggs any way, and wherever you usually use Italian seasonings. It is holy cow delicious with stinky cheese too; try flash stir frying some colorful confetti veggies and putting all that together in potatoes or whatever starch tickles your fancy...



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