In Thailand last year, I bought a packet of "Horapha" seeds, this being the standard, anisey Thai basil from which the over-popular and in-authentic "Siam Queen" is derived.
I planted the seeds and got great germination (in my experience, fantastic! for Thai-produced seed), and lovely plants.
Now, they are obviously a basil, but they are NOT Horapha or Holy Basil, but an extremely odd variety that tastes a lot like lemon verbena with a slight basilic undertone.
It's great with fish, but most definitely my most unusual culinary herb.
Anyone know what it might REALLY be?
And, among the basics, I love Summer Savory (Satureja hortensis). Great garden plant and versatile in the kitchen. Nearly the "strongest" of kitchen spices in Europe before the opening of the "Spice Route" to Asia. Still good today.
Other basics I love include Myrrhis odorata/Sweet Cicely/Perpetual Chervil --- for its simple anise-like flavour (and Chervil itself [Anthriscus cerefolium], but it's a temperamental annual); and Levisticum officinale/Lovage/Perpetual Celery --- for its year-round supply of fresh celery flavour without the hassle of growing celery (or of buying more than you need or can use). Parsley and cilantro, of course.
But, since I don't ever eat the leaves, stems or even the roots, I thought my many varieties of peppers were not herbs or spices, but vegetables or, to be technical, fruit. Do they become spices when I dry them and grind them? What about if I use them fresh? What if I just pick one and eat it?
Confusing, that. Back to the garden!
Potagere
