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RE: perennial herbs

>Pineapple sage (is great made into a sugar syrup and mixed with 
melon salad), 
>Chives (Garlic and non),
>Basils: opal, purple ruffles, cinnamon, lemon, lettuce leaf
>Cilantro and Parsley (both curly and flat leaf)
>Lavender (good in cookies, excellent on chicken)
>Rosemary, Fennel, Dill, Lemon Balm (makes a mean tea), Lemon Verbena,
 any and 
>all scented geraniums that I can get my hands on (!), pansies, 
violas, 
>nasturtiums, daylilies, tulips (stuffed with crabmeat...mmm), 
dianthus, 
>borage, johnny-jump-ups, lilacs, Rose of Sharon, Sweet Woodruff (May 
Day is 
>rapidly approaching- have you made your May Wine?), and probably 
others that I 
>just can't think of at the moment!
>
>Bettye

Bettye, 

These all  sound scrumptious! I don't suppose it
would be off topic to post recipes, would it? As
long as there's at least one perennial in the 
ingredients it would be okay, wouldn't it? 
(hint hint)

Trish B.
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