On Mon, 5 Dec 2011 13:37:57 -0800 (PST), sueb >
wrote:

>On Dec 5, 7:17*am, Janet Bostwick > wrote:
>> 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- Hide quoted text -
>>
>> - Show quoted text -
>
>He's wrong. I'll put in a link from a Sunset magazine article on
>rosemary selection. One key point:
>
>"You can use any R. officinalis for cooking, but upright kinds with
>broader leaves contain more aromatic oil.

You can say the same for peppercorns, or any spice/herb. And
depending on growing conditions the properties of plants change...
that's why it's a good idea to season discriminately and taste before
adding more.