Roast lamb is a favorite feature on the Easter menu, and lamb just isn't the same without rosemary. For a six-pound leg of lamb, mix together one-half cup minced fresh parsley, 2 tbls. minced fresh rosemary, 4 cloves garlic, minced, and one-half tsp. ground cardamom. Cut deep slits in the lamb and stuff with herbs. Place lamb in roasting pan, brush with vegetable oil, and roast at 325 degrees for 2 and one-half hours, until meat temperature reaches 160 degrees, basting occasionally.

Other Favorite Easter Herbs:

• Tansy was traditionally used in Easter cakes, puddings, and teas. The young leaves of the tansy were thought to purify the body after Lenten fasting.
• French sorrel has a sprightly spring-time flavor that's perfect for soups, salads, pestos, and omelets.
• The different elements of the blossom of the Passion flower symbolize for many the passion of Christ. Medicinally, the herb has been used to treat anxiety and sleeplessness.