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Honey from a Weed

By Patience Gray

Published 1986

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The Italian soffritto normally consists of a little handful of fragrant herbs — parsley, dill, sedano (green celery, cultivated as a herb, not a vegetable, and unblanched), thyme, savory, rosemary — and aromatic vegetables — onion, leek, garlic, carrot — very finely chopped, simmered in oil before the meat, beans, fish or whatever it is, is added, the moment they begin to colour.