Thanks, All! I knew I'd get great answers! I'm going to get some
garlic and other chives, and already have Basil, Oregano, Italian and
English Parsley, and Sage, Rosemary, Lemon and regular Thyme.
Started some from seeds. But never have I had the nerve to make use
of those old, sprouted cloves, and no one else I know has, either.

The Lemon Thyme is to die for. I can't have as much acid anymore, and
the lemon flavor on my chicken and fish is still there with the thyme.

(I would round Emeril up with a trap made of pork fat and alcohol, and
make him cook like a fool!)