What's trendy now, Smailer says, is garlic in all varieties, both soft neck and hard neck garlic. Oregano is another Smailer favorite. It's so much more mellow than dried oregano. I use it in fresh tomato salsas, tuna encrusted with Dijon mustard and almonds. You can use fresh oregano in any dish where you would use fresh basil.
Lavender is another story.
Because it is so pungent, Smailer advises using a light touch. I love to infuse olive oil with it, and I do a lavender pork tenderloin at the restaurant. While salmon is hot, the luscious delights of soft shell crabs have still not caught on in this area, Smailer says. Have the crabs cleaned and brush them with a little olive oil and fresh lemon juice. Sprinkle with salt and pepper and that's it.