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I have what most would call a "culinary herb/spice obsession" for many years. I currently have 72 varieties growing in the Dothan Area Botanical Gardens (zone 8b) but and would like to start a thread with like minded individuals. I have limited experience of many of the culinary herbs and would love to pick your brains. Any interest? I also will be glad to share my limited knowledge in return. I am a certified expert on sending many herbs to the death chamber so maybe I can give some useful advise of what not to do :) I just, this year managed to kill over $600 worth of ordered culinary herbs. First advice--do not even think about disturbing the roots of a vanilla plant.
Photo is of my new culinary beds and shade Pergola that I built this spring.
Cheers
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