Richard...you there? I'm going to do the herbed salmon for dinner. I have some

[Marg CDN]

choices for herbs and wonder if you could select for me please.

From the garden:

basil (though not too much)

tarragon (unfortunately I've been picking it rather than allowing it to grow)

rosemary

sage

chervil - very little so far

savory - yuck

parsley

French thyme (teeny guy so far)

lemon verbena (about as much as the thyme)

From the store:

Dill

cilantro

parsley

I have 2 Chinook (west coast) fillets. And will do it on the Q off heat.

Waddya tink?

 

[Marg CDN]

Ah well. What else could you be doing on a Friday night? The choices are mine. Yikes.

 

[curious1]

So...inquiring minds and all that...which did you choose?

 

[Marg CDN]

I did dill and basil. And a bit of cilnatro by mistake. I love the dill/basil combo. It's a recip

I like but H said he thought it was as good as (not better than) any other we've had. I think I needed more time to let the flavours sink in.

But easy and good.

I have this new basil that is called Mammoth. It took all of 2 leaves to cover the entire fillet.

 

[curious1]

Wow! I'm off to google mammoth basil!

 

[angak]

Are you growing that basil Marg? From seed?

 

[Marg CDN]

No, I bought one small plant. But now that I realize this very useful benefit, I'm going to get mor