Culinary herbs may be sold fresh, dried, and as live plants. Potential fresh herb growers should talk to upscale restaurant chefs, caterers, or to produce brokers, especially those who sell to restaurants. Kentucky restaurants surveyed in 2006 indicated they were most interested in sourcing basil, chives, cilantro, parsley, and rosemary from local growers. Other herbs of specific interest to restaurants include horseradish, oregano, sage, tarragon, and thyme.