In article , wrote:

Last year I noticed there were about 20 different basils, but which one is for
cooking italian dishes, I just don't know. Same for poultry spice (sage) and
rosemary for potatoe dishes.

Try picking varieties that have Italian-sounding names, like Basil
Genovese, or Napoletano, or Valentino, or Mostruoso, or Large-Leaved
Italian.

cheers,

Marj

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