<?xml version="1.0"?><!-- You should copy and paste the url into your newsreader application--><rss version="2.0"><channel><title>HerbExpert Latest Articles and News</title><link>http://www.herbexpert.co.uk</link><description>Growing and Cooking Herbs.</description><language>en-us</language><pubDate>Wed, 14 May 2008 17:08:01 GMT</pubDate><lastBuildDate> Wed, 14 May 2008 17:08:01 GMT</lastBuildDate><generator>HerbExpert Content Manager</generator><managingEditor>janem@herbexpert.co.uk</managingEditor><webMaster>janem@herbexpert.co.uk</webMaster><item><title>Tips & Advice on Cooking With Cardamon</title><link>http://www.herbexpert.co.uk/cooking-with-cardamon.html</link><description>Cardamom is used widely, either whole or ground, in Indian cooking in everything from curries to desserts. It's a prime ingredient in garam masala and halwa, and is popular with bread-makers and tea-drinkers.</description><pubDate>Thu, 10 Apr 2008</pubDate></item></channel></rss>