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Quote by Elizabeth Bard

“I ripped off fresh mint leaves for tea, dill to stuff inside whole fish, flat-leaf parsley and sprigs of thyme for my braised beef, cilantro for my chicken tagine. In the spring, I waited patiently for slim blades of chive to appear for my swordfish tartare. In the summer, I bought bunches of purple basil for a tomato salad.”

Quote by Elizabeth Bard

Book:Picnic in Provence: A Memoir with Recipes
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Picnic in Provence: A Memoir with Recipes

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Elizabeth Bard

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