What herb or herb variety do you grow that you wished restaurants would use


Galadhwen

San Francisco Bay Area (zone 10a)
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Lemon balm all the way for me. It's a member of the mint family and tastes like the piney lovechild of lemon, oregano, and sage. Great fresh or lightly cooked. I enjoy it in sandwiches with a mild cheese like havarti, or fried with eggs & mozzerella & garlic salt. I recently tried it in a basil pesto & it didn't really do much for it--but then it was in a flowering cycle, which diminishes the pop of the flavor.
 
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