1. Herb and Spice Project Done By: Isabelle Farnsworth

2. Vanilla Bean Origin of Vanilla Bean is fruit or bean of this orchid. vanilla beans are long, greenish-yellow seed pots of the tropical orchid plant know as Vanilla Planifolia. Vanilla is one of the most favorite flavoring in the world. Vanilla beans have a sweet taste, perfumed aroma with of a woody or a smoky flavor. Example how vanilla bean is used: It is a traditionally as really good sweet flavor in food and in fragrances. Another things that vanilla products have more affordable lately. You can get vanilla into a bean or a extract and buy it in a store.

3. Tarragon Origin of Tarragon is a species of a perennial herb in the family of Aster cascade. It is a small shrubby herb, Artemisia Dracunculus in the sunflower family. Tarragon is commonly known flavoring for vinegar and it is used in pickles, relish, prepared mustard and sauces. Stored in cool, dark and also dry places. Examples of how tarragon is used: Tarragon is one of the most common flavor that is used in most recipes. It also can be used as most flavored oils and vinegars. With tarragon you can buy fresh in the produce department, or you can buy it dry in a seasoning, and a essential oil.

4. Vanilla Ice Cream Vanilla Ice Cream Recipe Ingredients 2 cups of heavy cream 2 cups of half and half cream ¾ cups of white sugar 1 tablespoon of vanilla extract Instructions 1- 1n a large combine the heavy cream and the half and half. Gradually whisk sugar until blended. 2- Whisk in the vanilla extract. Refrigerated, covered, until very cold, at 3 hours of 3 as three days. 3- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufactures’ directions. Eat once or you can freeze it for about 8 hours.

5. Vanilla Bean Cheesecake Vanilla Bean Cheesecake Recipe Ingredients 5 eggs ½ cups of heavy cream ¾ cups of sour cream 1 vanilla bean and spilt lengthwise, seeds scraped off. 1 (18 ounces) package of vanilla sandwich cookies (such as Oreo original sandwich cookies. ¼ cups of butter melted 2 pounds of cream cheese softened 1 tablespoon of pure vanilla extract 2 vanilla beans split lengthwise and see scraped off 1 ½ cups of white sugar Directions 1-Preheat the oven to 300 degrees F (150 degrees C) and lightly butter a 10 inch spring form pan. 2- place the sandwich cookies into a plastic bag and crush with a rolling pin. Pour the crumbs into a bowl and mix with the scraped seeds of a 1vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up sides of the spring form pan, and set aside. 3-place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, and the vanilla extract, sour cream, heavy cream, and beat on Medium High Speed for about 1 minute, until the mixture is blended and smooth. 4-pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of pan for the cake to expand as it bakes. 5-place a baking disk onto the bottom of rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water and bake until 1 a small knife inserted into the middle of the cheesecake comes out clean, about 1 and 20 minutes. 6- Turn off the oven and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate for at least 4 hours overnight before serving.

6. Starbucks Vanilla Bean Cappucino Starbucks Vanilla Bean Cappuccino Recipe Ingredients ¾ cups of crushed ice 1.5 cups of 2% milk ½ tablespoon of sugar 3 scoops of vanilla bean ice cream (but any brand will work) (add 1 cup of mild espresso if you want to make a cappuccino, but to make a frappuccino you won’t need it. Directions: 1- Get a blender and put your ¾ cups of crushed ice in first. 2-1.5 cups of milk 3- Next add your scoops of ice cream 4- Blend for 5-8 seconds 5- Add about 2 or 3 pinches of cinnamon 6- Add ½ tablespoon of sugar 7- Add one or two drops of vanilla extract 8- Now blend again for about 10-15 minutes 9- Leave it in the blender for about 1-2 minutes before you pour into your cups.

7. Tarragon Tuna Steaks Tarragon Tuna Steaks Recipe Ingredients 3 teaspoons of olive oil 2 tablespoons of garlic, peeled and minced 2 tablespoons of tarragon vinegar ½ teaspoons of dried tarragon 1 ½ pounds of fresh tuna steaks Fleshly ground black pepper to taste Directions: In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and black pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for high heat and lightly oil grate. Grill the tuna steaks for 8 to 10 minutes per side, until the flakes easily and is opaque in the center.

8. Savory Herb Waffles Savory Herb Waffles Recipe Ingredients 2 cups of all purpose flour 1 teaspoon of garlic salt 2 cups of buttermilk 1 teaspoon of dried paisley 3 eggs seperated 1 ½ cups shredded smoked gouda cheese 2 teaspoons of baking powder ½ teaspoon of dried rosemary ¼ teaspoon of dried tarragon ½ cup of vegetable oil 2/3 cup of sour cream Directions: In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the Gouda cheese. Set aside. In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until it blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter. Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according into your iron. Close the lid, and cook until golden brown waffles can be held in a warm oven while cooking. Serve with creamed beef or chicken.

9. Lima Bean Pasta Lima Bean Pasta Recipe Ingredients 8 ounces of uncooked rotini pasta ¼ cup of extra virgin olive oil 1 (15 ounce) can lima beans, drained and rinsed 2 cloves of garlic, crushed 1 teaspoon of dried tarragon 1/8 teaspoon of salt ½ cup of grated Parmesan cheese Directions: Bring a large pot of lightly salt water to a boil. Place rotini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a skillet over medium-high heat. Place lima beans in a skillet. Season with garlic, tarragon, and salt. Cook and stir until heated through. Toss with cooked rotini and top with Parmesan cheese to serve.