Most supermarkets have a fresh-herb section nowadays. We have come to expect any decent store to carry all the usual suspects – basil, thyme, chives, tarragon, mint, oregano, marjoram, parsley, cilantro, rosemary, sage – in fresh form. We pound them into pestos, roast our vegetables with them, add them to salads and even use them in cocktails.
But there are so many other herbs out there that are less familiar. And if you’re looking for another reason to congratulate yourself on the fine choice you’ve made by deciding to live in the Bay Area, consider this: There is a slew of utterly delicious herbs that not only thrive in our climate but can radically expand our cooking repertoire.
Read the full article here:
http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2010%2F08%2F29%2FHOBM1EUM0U.DTL&type=homeandgarden
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