Favorite is basil by far - we've run through the list of various exotic basils - licorice, cinnamon, thai, lemon, lime, etc etc - but the reality is that it is the Genovese strain that we focus on these days - we toss it into just about anything as well as make mass quantities of pesto.
We've grown many others - tarragon, chervil, oregano, thyme, parsley, rosemary, bay, cilantro, summer savory, dill, lavendar, mints, marjoram, scented geraniums, lemon balm, anise hyssop.
Again - we tend to vote with our palates, and many of these have gone by the wayside. We tend to keep oregano, thyme, parsley, rosemary, and bay going. Hyssop keeps reseeding everywhere, as does Lemon Balm (more clumps of it here and there than we can count), though we don't really use them so much as brush them for the scent as we walk by.
So a big number one for basil!!!! As we gain an interest in cooking Indian dishes, we are also using large amts of cumin, cardamom, and black mustard seed.
__________________
Craig
|