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Thanks, Hannah and Adam, for sharing my oregano crisis. So many herbs are not just generic but really distinctive: holy basil just ain't Genovese, is it? And to my picky eye/tongue, even Italian (flat-leaf, or 'Gigante') parsley is different from the more common curly-leaf when I am cooking (I grow and cook w/the former almost exclusively, considering it superior). If I'm making pickles I want the showy seedheads of 'Mammoth' dill, not just leaves, but for tzatskis I want foliage only, from the variety 'Fernleaf.' Now don't get me started on mints or thymes...
Margaret