On Mon, 5 Dec 2011 08:02:02 -0600, Sqwertz >
wrote:

>On Sun, 04 Dec 2011 08:17:53 -0700, Janet Bostwick wrote:
>
>> On Sat, 3 Dec 2011 21:36:33 -0600, Sqwertz >
>> wrote:
>>
>>>On Sat, 03 Dec 2011 12:14:50 -0500, Gary wrote:
>>>
>>>> Bryan wrote:
>>>>>
>>>>> Since my wife got home, people have been bringing her stuff, and one
>>>>> person brought her a rosemary Christmas tree. I'd like to make that a
>>>>> new tradition. I love fresh rosemary. After Christmas season, one
>>>>> can eat his or her tree. Very green.
>>>>
>>>> What? :-O Am I the only one here that finds this a bit disturbing?
>>>
>>>Nobody tell him. Let him find out on his own that's a
>>>decorative/landscaping rosemary and not a culinary rosemary.
>>>
>>>-sw
>> I'm not familiar with a rosemary that isn't culinary. I would like to
>> know more, cite?
>
>OK, I'll look it up for you <sigh>
>
>http://voices.yahoo.com/which-variet...43.html?cat=32
>
>Tuscan blue is the most widely used rosemary. It is the only kind I
>have seen grown and sold for cooking.
>
>-sw

Oh, pooh! "many top chefs" use it? Any one of the seed/plant
catalogs I have show a dozen or more varieties of rosemary for cooking
-- yes Tuscan Blue is there. My local nursery carries a dozen or
more. The jars of dried stuff and the packages of fresh stuff at the
grocers do not label the variety. It's like basil, you choose the
varieties that suit your cuisine/palate the best. You did know that
there are many kinds of basil available for cooking around the world?

Janet US