Grouper. The most common species, this is reddish or yellowish brown particularly popular in North Africa. Being firm and dense, and relatively bone-free, makes it good for poaching or grilling. Good cold.
Lovage. A large unwieldy herb. Pick the stems off the leaves, tie them and hang them to dry for about 3 days. When crisp, crumble the leaves and store. Good in hotpots. Lovage seeds are used mainly in Indian cooking, and are from a plant of the caraway family. The greenish-brown seeds are a little larger than celery seeds and have a strong aroma of rather coarse thyme. Oregano can be substituted.
