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By DAPHNE HUTCHINSON Rappahannock Newt Staff Writer
Herbs are “in.”
The advent of the new American cuisine — a bold approach to culinary arts that melds such unlikely skillet-fellows as classical French and Chinese with soft shell crabs, shad roe and other local, in season specialties — has boosted the stock of heibs.
For years the province of gourmet cooks, French chefs and ^centric grannies who brewed homemade remedies, herbs began a comeback in general popularity wita the renewed attention to natural foods and improved diets. Health advocates, cutting down on salt to lover blood pressure, turned U herbs to accentuate fUvor. Those con
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