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For this recipe, fresh herbs conversions would be: tablespoon fresh chives tablespoon fresh parsley (flat leaf preferred, but if you have curly, use a little less than tablespoon as curly is stronger than flat leaf) tablespoon fresh dill leaves 2 fresh garlic cloves, pressed or finely chopped 1 tablespoon + 1 teaspoon chopped fresh onion, but Id round that to about 2 tablespoons of fresh finely chopped onion How many servings does this recipe make

It was also addressed in both the notes and the article for the recipe

In person, the color is most like the picture of the top half

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