I asked this question somewhere else, I think, but speaking of herbs, does anyone know what they put on meat in restaurants to blacken it with? I love blackened chicked and steak, but I cannot seem to get anywhere near the flavor of the restaurants.

Garlic, salty, peppery, strong
Rosemary, woody, piney,earthy
Sage, peppery, pungent
Thyme, sweet, mild, earthy
basil, licorise (spelling)
Chives, mild onion flavor

I use loads of Rosemary, Thyme & Garlic.
Love Sweet Basil when it is fresh. Goes lovely with garden fresh tomatoes.
We raise lots of herbs and dry them.

My favorite is probably Rosemary.. Which reminds me, I have to water that..

And Jafo has beautiful herbs growing, I have seen them in a photo he posted here on a thread somewhere!

And in all of our talking back & forth thru this forum I have been inspired to plant my own herbs as well. The other day I used some of my fresh basil & I am excited to begin cooking with the rest of them real soon!

CCCathy