Dear Chef - Excited to see you here on ChefTalk! I was hoping you'd share with us your favorite herb varietals available for the home gardener (we all know or can guess that you use and like imported dried spices like Italian oregano on stems!) - do you enjoy any specific forms of basil, for instance? (I know that in Liguria they would have an opinion . . .) Rosemary? (I can never figure out which of the creepy, straight, or curly ones at my local nursery might be culinarily the best choice). Any insight much appreciated! Love ya - stay healthy!