i have pineapple mint, apple mint, orange mint, spearmint, peppermint. i'm interested in your lemon balm and golden sage. email me through gardenweb for a trade Danny

Hi there! What kind of mint do you have besides the chocolate? We can do this trade regardless, but I don't need any more spearmint. Thanks! Maureen

You may want to do a search of the EU nurseries for your plants. I understand that the EU is becoming harder to smuggle plants into and that less and less plant growers can afford to ship into the EU. The fine for receiving non government inspected and processed plants starts in the US at about $1,000 per incident and I understand that EU rates can be higher. Not that any of us, including me, would ever send(smuggle) plants across borders without the proper certificates, inspections, etc.:))

You can choose whether to freeze your herbs, or to dry them. For myself, I prefer to freeze them. OREGANO: Oregano goes well with/in: Tomato sauce, egg/cheese combinations, breads, vegetables (especially squash, eggplant, tomatoes, beans, mushrooms, capsicum), meats, fish, chicken, pizza, pastas, Greek salads and sauces. Soups, stews, stuffings, sausage and pork. ROSEMARY: Rosemary goes well with/in: Meats, poultry, fish, potatoes, spinach and other vegetables. Use fresh or dried to season, potatoes, sauces, breads. Fruit compotes, chicken and pea soups. Use a sprig of rosemary dipped in olive oil to brush over barbecued or grilled meats. Put a sprig of Rosemary into a jar of honey and use the honey for baking biscuits, cakes, breads etc. Or serve on scones. Use a little Rosemary with eggs and cheese. Try a little Rosemary with fish. Experiment with Rosemary in jams, jellies and custards. Add a little Rosemary to a fruit salad or to fruit drinks for a pleasant flavour change. Sage goes well with/in: Meats (especially lamb and veal), stuffings, sausage, poultry, vegetables, cheese, eggs. Good in pork and rabbit dishes, or with root vegetables. Add to chowders, stews or gravy. SAGE: Put a leaf or two of sage in the cavity of a fish, brush with a little oil and grill or bake. Add a little sage to apply jelly and serve with roast meats. Chop a handful of sage finely, saute in olive oil with a little minced garlic. Stir in some chopped parsley, and toss into cooked pasta. Serve as a side dish with chicken, fish or meat. Roast some sliced eggplant and red capsicum until tender, add a few sage leaves, mash or blend in a food processor until a dip consistency. Grill some pieces of chicken until tender. Fry several sage leaves in butter for about 1 minute. Grate some cheese over the chicken, spoon some of the butter in which the sage was fried over the cheese, and garnish with sage leaves. Or serve fried sage leaves as a vegetable. Sage leaves make an excellent substitute for toothbrush and toothpaste. Just rub a leaf over the teeth and gums to clean them and freshen the breath. Dry-fry whole sage leaves until fairly crisp and serve over cooked pasta. Drizzle with olive oil and sprinkle over some minced raw garlic.