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Pointybird | Oct 15, 2002 06:22 PM

A friend of mine has been filling my ear with information about microherbs, teensy weensy little versions of dill, cilantro and other herbs we know and love. I'd love to taste 'em to see what all the fuss is about -- anyone know a restaurant in SF that uses them? Is my friend just enchanted with the itty bitty size, or do they actually taste different? Anyone know?


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