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Mrs. wimamson says mat most herbs dry well, with the exception of chives which are too succulent to dry properly . "I usually freeze chives," she said. "Emily Miller told me how to freeze them so that they separate easily. I spread them out on a cookie sheet and. when thev're frozen through. I fill about a dozen small bags with frozen chives.”
Over sandwiches of cream cheese and herbs and tea with lemon verbena and rosemary, Mrs. Williams explained her plans for a cookbook. "I can really sympathize with those people who've had to cut down on fat, salt and sugar." she said. “I’ve been doing it for years and using herbs has made it a lot easier to take." She hopes that anyone in the county with a favorite recipe using herbs for flavoring instead of salt or animal fat will share their ideas with her. One problem, though, has popped up in her refining recipes for publication. "1 use a little of this, a pinch of that,” Mrs. Williamson said. ‘‘Now you just can't use measurements like that in a cookbook."
Several times during our visit, the phone rang with friends planning a goldenrod hunt with Mrs. Williamson. The goldenrod, like many of the perennials and everlastings that grow in her garden, is for the church sale later in the year. Mrs. Williamson has applied her knowledge of gardening and drying to the church’s
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