The fancier mints and basils are more for sniffing and nibbling than culinary use, IMO. I tried them in tea just for kicks, then went back to peppermint. I'll put a little lime or lemon basil into a salad or a fresh salsa, and I've heard of people using cinnamon basil in fruit salad, but my green Genovese types are my cooking staples.
I've grown saffron crocus, but for me they die out in a few years. They sure are fun, though!
@cliftoncat, if you first saw growth on them in Feb, well that's when my "regular" spring-blooming crocuses (crocci?) put up leaves, so... I'd try again with some new "saffron" bulbs.
