One of my favorite things to do this time of year, when it is -30C outside, and snow all around, is to curl up by a warm fire, and peruse my seed catalogues. Many of the seed companies have a lot of interesting information about each species & variety they offer, and not only is it fun to decide what will be grown this spring, while the snow blows outside, it is always interesting to learn a few new tidbits of information on both new and old plants.One of these catalogues always has a very extensive section of herbs & medicinal plants. I love to cook with fresh herbs myself, and am always looking to bring something new to my customers.Besides listing 17 different varieties of Basil alone, there are many plants listed under the “herb” category that you would be surprised to find in a seed catalogue. The most surprising one for me would have to be Taraxacum officinale, more commonly known as Dandelion! Although I was aware that the young leaves are a very healthy salad green and can be lightly sautéed much like spinach, I was not aware that the roots are roasted and used as a coffee substitute, and that both leaves & roots act as a blood cleanser, diuretic and liver stimulant. I think most surprising of all however was the fact that there is enough demand for this prolific plant that there is reason to offer it in a seed catalogue! Imagine if we all stopped trying to kill the darn things and started eating them instead! We would be very healthy & chemical free! You know what they say – “one man’s trash is another man’s treasure.”Although I do not plan to be offering up “dandelion” seedlings this spring, at the greenhouse (unless you want to pick your own) I am planning to try some “Epazote.” This is apparently an indispensable ingredient in traditional Mexican chili sauces, and bean dishes. It is said to aid digestion and prevent flatulence - sounds like a great combination for those bean dishes!Another new one I will be trying this year is Stevia. Not only is this plant a herbal sugar substitute (the fresh leaves really do taste sweet) but it also has the added benefit of being an inhibitor for plaque formation and tooth decay. Sounds like a winner!