Oh, yes, Victor....it tastes very rich. The head we had tonight (steamed) was really delicious! The key is to cut the head early in the morning, wash it in cold water and put it in a ziploc in the refrig. until you cook it (the same day you cut it). I slice the head into fourths, put water in the pot under the steamer basket holding the broccoli, put the lid on tight, turn the burner onto high; when you see steam coming from around the lid, turn the burner off, but leave the pot with the lid on on the burner. After about 5 minutes, remove the lid and "test" the stalks with a sharp knife to see if it will cut the stalk. If so, it's ready. If not, put the lid back on and try it again in a few more minutes. Delicious! But don't overcook it! As to problems growing it, I don't have any. Other than watering it when needed, that's about all I do.
Dahlia - that is a great list of herbs! I grow a number of herbs in NH and process them to use all winter in cooking. It's soooooooo easy and it keeps the flavors coming in soups and sauces, etc. all winter. I use an old fashioned mortar and pestle to grind them fine (like oregano and thyme especially) and I use them to cook chicken and other things on the grill. I dry my parsley in the microwave, because it keeps the dark green color in it. You just have to remember not to cook it more than a minute at a time or it will catch on fire! LOL I cook it for one minute, open the door, cook it again for a minute, etc. until it is sufficiently dry. It stores beautifully!
