[metmom]

I used my normal amount in a recipe. I reeked of garlic for 2 days.

It goes to show you the difference between real food and what you buy in the stores.

The herbs I've dried and stored myself are WAY stronger than anything I've gotten out of a bottle.

[JRandomFreeper]

I'm talking about the garlic the cambodian father-in-law grew, versus what I normally grow here. Don't know if it's an asian variant, or what, but I'm not planting any of 'em. Whoof!

I don't buy stuff like garlic and peppers that God gives me for a little effort on my part.

/johnny

[JRandomFreeper]

I grow a lot of my own seasonings around here. Basil, cilantro, parsley, cumin, all of those do well and mostly self-propogate.

I don't grow mint here. It's a weed. Crap takes over.

I dry some, but generally, I eat and preserve seasonally, when the 'maters are in, so is the basil, oregano, and cilantro, then it's time to make and can red sauce italian, and salsa.

Thyme and rosemary are generally available fresh, or dried on the branch year round.

Can't grow black peppercorns, cloves, or cinnamon, though. Those have been valuable for centuries because of their restricted ranges.

/johnny