On 11/24/2016 9:27 PM, pltrgyst wrote:
> Since we moved to Florida, we have fresh herbs all year round -- my wife
> grows rosemary, basil, chives, lavender. sage, flat parsley, three types
> of oregano, thyme, marjoram, savory, and bay leaf in the lanai around
> the pool.

Cool!

But the big question is ... do you have a lemon tree?

> When we need background flavors, i.e., most herbs that go into a dish
> early in the cooking process, we often use dried; for herbs that go in
> later, when you want brighter flavors to be obvious in the finished
> dish, we always use fresh.

Works for me.

nancy