



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Wed, 24 Jan 96 10:09:15 EST

To: <herbs@teleport.com>

Subject: Herb study

Sender: owner-herbs@teleport.com



This list has been *extremely* quiet lately, so I did a check and found that

there are over 150 subscribers to this list.



In order to start some traffic, I'd like to throw out an idea that was talked

about on the "other" (medicinal) herb list: that of an on-line herbal study 

group.  What I had in mind, was selecting an herb per week (or some

other time period) and having everyone write in with the ways they use

the herb, recipes etc. How does that sound?



I was thinking we could start with some of the more common culinary herbs

to get some momentum going, then maybe branch out to some of the

more esoteric ones.  (of course, if I start the discussion, I'm going to start

with *my* favorite herbs :-): rosemary and basil.)



I'd be happy to facilitate this discussion and keep it rolling.  I think we have

enough subscribers to make this work.



Comments please.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: JARVISR@WOOD-EMH1.ARMY.MIL

Date: Wed, 24 Jan 96 10:01:14 CST

To: herbs@teleport.com

Subject: Re: Herb Study

Sender: owner-herbs@teleport.com



On 24 Jan, creeve@banyan.com wrote:



>...What I had in mind, was selecting an herb per week (or some

>other time period) and having everyone write in with the ways they use

>the herb, recipes, etc. How does that sound?

>(snip)

>...(Of course, if I start the discussion, I'm going to start

>with *MY* favorite herbs :-): rosemary and basil.)



Chris -



I'm game!  (Just what I need, more e-mail to read & write!)



I grow both rosemary and basil.  Actually, I grow 6 kinds of basil.



The rosemary isn't hardy here, so I have to take it into the greenhouse

in the winter.  In the spring I take cuttings and start new plants.  I

think I have about 8 plants now, of various sizes.  (I also sell plants.)

We use rosemary in cooking, of course, but I also have used it recently

in dream pillows and closet sachets.



The basils I grow are regular sweet basil, Spicy Globe, lemon basil,

cinnamon basil, licorice basil, and holy basil.  We use the first two

in cooking, especially for pesto.  The lemon, cinnamon, and licorice

are good in tea mixes.  I've also made pesto from the lemon basil (yum!).

I've tried the holy basil in tea, but don't care much for it.  I've

read about using it as an incense/smudge ingredient.  I'm about to order

some charcoal rounds (I've finally found a source after looking for

more than a year!), so I'll be able to give that a try.



I grow somewhere around 100 different herbs (I've lost count, and it's

too much trouble to start over), and I try new ones every year.  I'll

look forward to discussing them and getting the benefit of others'

experience.



- Rick Jarvis

  Missouri Ozarks



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Wed, 24 Jan 96 12:16:56 EST

To: <herbs@teleport.com>

Subject: encouraged by your responses

Sender: owner-herbs@teleport.com



This morning, I've already gotten 4 private responses indicating interest in an

herb discussion group.  wow!



I've gotten one request to discuss dill.  Any other requests?



I'll need a couple of days to collect my resources/materials about whatever

herb will be discussed first and will send out an email with all the stuff I know

about then.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 24 Jan 1996 13:40:31 -0500

To: herbs@teleport.com

Subject: Rosemary and basil

From: dmg@csg.uwaterloo.ca

Reply-To: dmg@csg.uwaterloo.ca

Sender: owner-herbs@teleport.com







| 

| >...What I had in mind, was selecting an herb per week (or some

| >other time period) and having everyone write in with the ways they use

| >the herb, recipes, etc. How does that sound?

| >(snip)

| >...(Of course, if I start the discussion, I'm going to start

| >with *MY* favorite herbs :-): rosemary and basil.)

| 

| Chris -

| 

| I'm game!  (Just what I need, more e-mail to read & write!)

| 

| I grow both rosemary and basil.  Actually, I grow 6 kinds of basil.

| 

| The rosemary isn't hardy here, so I have to take it into the greenhouse

| in the winter.  In the spring I take cuttings and start new plants.  I

| think I have about 8 plants now, of various sizes.  (I also sell plants.)

| We use rosemary in cooking, of course, but I also have used it recently

| in dream pillows and closet sachets.

| 



I bought rosemary some 2 or 3 months ago. I planted 3 cuts, one took

root, and it is doing well in my windows, inside the apartment, with

outside temperatures of -20 Celsius.



| The basils I grow are regular sweet basil, Spicy Globe, lemon basil,

| cinnamon basil, licorice basil, and holy basil.  We use the first two

| in cooking, especially for pesto.  The lemon, cinnamon, and licorice

| are good in tea mixes.  I've also made pesto from the lemon basil (yum!).

| I've tried the holy basil in tea, but don't care much for it.  I've

| read about using it as an incense/smudge ingredient.  I'm about to order

| some charcoal rounds (I've finally found a source after looking for

| more than a year!), so I'll be able to give that a try.

| 



Basil was not live with the dim winter sun. It died :(





--

Daniel M. Germn                  "En esta vida hay que escoger 

                                   entre ser moridor (solemne, serio,

                                   autoritario y engolado) o ser

                                   vividor (sonriente, livianito

    Germn Dehesa ->               y buen cuate)"

http://csgwww.uwaterloo.ca/~dmg/home.html

dmg@csg.uwaterloo.ca



 



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 24 Jan 1996 13:13:26 -0600 (CST)

From: Deborah Kirwan <dkkirwan@creighton.edu>

To: JARVISR@WOOD-EMH1.ARMY.MIL

Cc: herbs@teleport.com

Subject: Re: Herb Study

Sender: owner-herbs@teleport.com



On Wed, 24 Jan 1996 JARVISR@WOOD-EMH1.ARMY.MIL wrote:

> 

> The basils I grow are regular sweet basil, Spicy Globe, lemon basil,

> cinnamon basil, licorice basil, and holy basil.  ... snip ....

> I've tried the holy basil in tea, but don't care much for it.  I've

> read about using it as an incense/smudge ingredient.



Rick, have you tried using the holy basil in Thai cooking?  I've seen a 

number of Thai recipes that call for it.  From what I've read, it's a hot 

(spicy) variety.  I've been thinking of growing it, since I haven't found 

a source to buy it.



Deb                    *  "There is always an easy solution to every human

kirwan@creighton.edu   *  problem--neat, plausible, and wrong." H. L. Mencken





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 24 Jan 1996 14:10:19 -0600 (CST)

From: "Mary Ann Gareis" <mgareis@warrior.MGC.PeachNet.EDU>

Reply-To: mgareis@warrior.MGC.PeachNet.EDU

To: herbs@teleport.com

Subject: re: RE: Herb study

Sender: owner-herbs@teleport.com



I'm relatively new at messing with herbs.  I got started when a friend gave

me 10 little herb plants as a Christmas gift.  That was my first little

garden about 4 years ago.  Alas we moved and I had to leave them behind, but

I started over.  I eventually married a man who doesn't like salt. I do. I'm

no great fan of pepper.  He is, so I've been having fun experimenting with

herbs and spices to flavor various dishes.  We are achieving a satisfactory

compromise.

Ok--what herbs would I like to see coverd on this list--Rosemary and Basil

are good for starts.  I have a lot of Rosemary.  Lavender, anything to do

with mints--spearmint and peppermint in particular, catnip, thyme, sage,

comfrey--I have lots of these things.  I've also got some marjoram started

(wonderful in chicken dishes),not much of it yet but it seems to be gettng

quite a foothold.  Oh, what about using juniper berries in cooking.  I've

come across recipes and we have juniper bushes in our yard, but I'm always

wary if what I've got is the right thing.  I don't want to poison my husband.  I would also welcolm suggestions and discussion about

I'd alo welcome suggestions on some good basic useful cooking and tea herbs

I can plant in my yard.  I don't have room for an actual garden, but my

husband says that the more I plant with herbs the less he has to mow.  I try

to ease his burdens as I can.



You know, this could be fun.



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 24 Jan 1996 14:31:33 -0600 (CST)

X-Sender: allen4@netins.net

To: herbs@teleport.com

From: Allen Burchett <allen4@netins.net>

Subject: Echinacea & Goldenseal

Sender: owner-herbs@teleport.com



Hi,



Looking for the properties of Echinacea & Golenseal and the growing of same.



Alb





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 24 Jan 1996 14:34:35 -0600 (CST)

To: JARVISR@WOOD-EMH1.ARMY.MIL, Deborah Kirwan <dkkirwan@creighton.edu>

From: hartford@io.com (peggy hartford)

X-Sender: hartford@mail.io.com

Subject: Re: Herb Study

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Speaking of cooking, I am interested in using herbs and spices in more

inventive ways.  I am expecially interested in Indian cooking right now. 

anyone have a good recipe for the strong indian tea called Chai?



Peggy

At  1:13 PM 1/24/96 -0600, Deborah Kirwan wrote:

>On Wed, 24 Jan 1996 JARVISR@WOOD-EMH1.ARMY.MIL wrote:

>> 

>> The basils I grow are regular sweet basil, Spicy Globe, lemon basil,

>> cinnamon basil, licorice basil, and holy basil.  ... snip ....

>> I've tried the holy basil in tea, but don't care much for it.  I've

>> read about using it as an incense/smudge ingredient.

>

>Rick, have you tried using the holy basil in Thai cooking?  I've seen a 

>number of Thai recipes that call for it.  From what I've read, it's a hot 

>(spicy) variety.  I've been thinking of growing it, since I haven't found 

>a source to buy it.

>

>Deb                    *  "There is always an easy solution to every human

>kirwan@creighton.edu   *  problem--neat, plausible, and wrong." H. L. Mencken





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 24 Jan 1996 22:32:09 -0100

To: mgareis@warrior.MGC.PeachNet.EDU

From: Henriette Kress <HeK@hetta.pp.fi>

Subject: re: RE: Herb study

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



At 14:10 24.01.96 -0600, Mary Ann Gareis wrote:

>Oh, what about using juniper berries in cooking.  I've

>come across recipes and we have juniper bushes in our yard, but I'm always

>wary if what I've got is the right thing.



Juniper berries are alright, and give meat that wildfood taste.

My mom puts Juniper whole twigs when cooking beef roast and tells her

guests that it's elk... the taste really changes that much. Then

a twig into a whole gutted salmon before you put it into the oven,

gives a great taste too.

Juniper is a conifer, and as all conifers, it contains resins.

Resins will temporarily clog up your kidneys, so if you have kidney 

problems don't use juniper. Ditto if you're pregnant, as your kidneys 

are under a lot of pressure already. Other folks can tolerate it with

no problems, in moderate doses - do use common sense.



And you can make syrup with all those bright green conifer twigs in

the beginning of summer. Like Juniper, and Pinus, and Picea, which

I have used, and know. I can't say which genera grow elsewhere and

if these other genera are toxic, so ask someone who knows plants in

your area before just going out to strip needles of all green trees 

in winter.



If you wish I'll post a syrup-recipe for those green conifer twigs.



>You know, this could be fun.



Yup, you're right.



Henriette

--

Henriette Kress         mailto:HeK@hetta.pp.fi        Helsinki, Finland.

http://sunsite.unc.edu/herbmed FTP: sunsite.unc.edu or sunsite.sut.ac.jp

     /pub/academic/medicine/alternative-healthcare/herbal-medicine/

Medicinal and Culinary herbFAQs, plant pictures from Finland, and stuff.





From XYZ Sun Sep 23 01:42:27 2001

From: Judith Burley <jburley@trianon.worldtel.com>

To: "'herbs@teleport.com'" <herbs@teleport.com>

Subject: RE: RE: Herb study

Date: Wed, 24 Jan 1996 22:19:49 -0800

Sender: owner-herbs@teleport.com



Hi:

I live in the foothills of the Rocky Mountains so currently we are under a deep blanket of snow. I left my rosemary out - mulched as that was what I was advised to do.  But reading the last few comments I may be without Rosemary this year. Last year I started my first herb garden - a6 foot by 6 foot bed that gave me wonderful treasures all summer.  This year I want to get more basil in and take a hatchet to the tarragon. And I shudder when I think of where the mints have decided to grow.  I think this is why we have cold winters - so we can dream about our gardens.

Any ideas for different basils?

Judi

Nelson B.C. Canada



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 01:51:46 -0500

From: gerrc@rc.rit.edu (Georgia Rothacker)

Subject: Need advice & info

X-Sender: gerrc@ritrcs

To: herbs@teleport.com

Sender: owner-herbs@teleport.com



I was happy to see Chris' posting.  I've only been on the list for a few 

weeks and I thought everyone was sick or on vacation!  My herb garden is two 

years old.  It measures about 4 feet square.  We have a short growing season 

(Rochester, New York).  I grow 11 herbs:  rosemary, basil, parsley, 

spearmint, sage, Russian sage, chives, lavender, coriander, summer savory, 

and thyme.  The first year (when I grew 6 different herbs) went fine.  I 

think I may have crowded the plants the second year, because only the summer 

savory thrived.  Is there a rule of thumb for spacing herbs plants?  



Also, I make jewelry for family and friends using dried flowers and herbs.  

Everyone always asks if wearing certain herbs is supposed to have some kind 

of effect on the wearer. Can anyone recommend a book where I can look up 

folklore or purported properties of the following:  cinnamon, bay leaf, 

rosemary, mustard seed, poppy seed, fennel, and clove?



Georgia

gerrc@rc.rit.edu



Georgia Rothacker

Research Administrator

RIT Research Corporation

125 Tech Park Drive

Rochester, NY  14623-2435

Phone:  716-239-6005  Fax:  716-239-6019

gerrc@rc.rit.edu





From XYZ Sun Sep 23 01:42:27 2001

From: Pixellle@aol.com

Date: Thu, 25 Jan 1996 03:17:56 -0500

To: herbs@teleport.com

Subject: herb study

Sender: owner-herbs@teleport.com



Chris (creeve@banyan.com) suggested selecting an herb per week (or some

other time period) and having everyone write in with the ways they use

the herb, recipes etc.  Sounds OK to me!  We've been trying to grow our herbs

through the winter in the furnace  room under grow lights this year.  Our

basil didn't do well -- it withered away and died.  Our rosemary is going

very nicely, though.  My current favorite use for it is in breads -- did a

rosemary foccaccia recently that was great!



Beth



From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Thu, 25 Jan 1996 03:34:43 -0500

To: herbs@teleport.com

Subject: New to List

Sender: owner-herbs@teleport.com



I have just joined the list.  I really look forward to communicating with

other people who are into herbs.

I live near Jamestown NY.  I grow herbs and everlastings.  I sell some herbs

potted fresh and dried.  I also enjoy making wreaths and arrangements from

everlasting flowers and neat weeds.  Mostly I just sell enough to support my

herb habit.

Last year I started putting together some herbal tea recipes.  I have come up

with some interesting combinations but would be very pleased to get some

suggestions.  I would espicially like to learn how to use Hibiscus flowers in

herbal teas.



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 09:16:22 -0600

X-Sender: dw00057@mail.ltec.net

To: herbs@teleport.com

From: dw00057@ltec.net (Dennis L. Whitehead)

Subject: Beth's Rosemary Foccaccia...

Sender: owner-herbs@teleport.com





On Thu, 25 Jan 1996, Beth (Pixellle@aol.com) wrote:



-snip

>Our rosemary is going very nicely, though.  My current favorite use for it

>is in breads -- did a rosemary foccaccia recently that was great!

-snip



Recipes!  Recipes would be nice.  Beth, I'd love to try your rosemary

foccaccia.  I bake nearly every other day.  Would you be so kind as to share

with us?



Thanks,



Dennis



*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Dennis Whitehead - Lincoln, Nebraska USA - dw00057@ltec.net

       "Humor heightens our sense of survival and 

        preserves our sanity." -- Charlie Chaplin





From XYZ Sun Sep 23 01:42:27 2001

From: JARVISR@WOOD-EMH1.ARMY.MIL

Date: Thu, 25 Jan 96 09:40:39 CST

To: herbs@teleport.com

Subject: Basil

Sender: owner-herbs@teleport.com



On 24 Jan, Deb Kirwan wrote:

>Rick, have you tried using the holy basil in Thai cooking? I've seen a number

>of Thai recipes that call for it.  From what I've read, it's a hot (spicy)

>variety.  I've been thinking of growing it, since I haven't found a source to

>buy it.



I don't know any Thai recipes, so no I haven't tried it.  In the Richter's

Herb catalog, there are about 27 varieties of basil listed, including:



Sacred Basil (Ocimum sanctum) - aka Tulsi or Holy Basil - The true sacred

basil grown in houses, gardens, and near temples all over India.  Mildly

intoxicating clove-scented leaves are used in salads and other cold

dishes.  Note that much of what is sold as "sacred" or "holy" basil is

actually spice basil.



Spice Basil (O. sp.) - Interesting form of basil with strong spicy

fragrance and flavour.  Possibly a natural hybrid between O. canum

and O. basilicum.  Although recognized as sacred by Hindus, this

variety is often confused with sacred or holy basil.



Thai Basil (O. sp.) - Similar to anise basil, but the flavour and

fragrance is distinctively less licorice-like.  This is the true

strain used in Vietnamese and Thai cooking.  Essential fresh cut

accompaniment to many Vietnamese dishes, including _pho_, a famous

beef or chicken noodle soup.  Addictive!



On 24 Jan 96, Daniel German wrote:

>Basil was not live with the dim winter sun. It died :(

On 25 Jan 96, Beth (Pixelle@aol.com) wrote:

>(snip)

>winter in the furnace room under grow lights this year.  Our basil didn't do

>well -- it withered away and died.  (snip)



I have grown Spicy Globe basil through the winter in my cool greenhouse.

It is very sensitive to frost, however, and got nipped a couple of times

when the greenhouse got *TOO* cool.  I don't hqave any this year; we're

relying on dried basil and frozen pesto.



- Rick Jarvis

  Missouri Ozarks



From XYZ Sun Sep 23 01:42:27 2001

From: JARVISR@WOOD-EMH1.ARMY.MIL

Date: Thu, 25 Jan 96 09:47:54 CST

To: herbs@teleport.com

Subject: Juniper

Sender: owner-herbs@teleport.com



On 24 Jan 96, Henriette Kress wrote:

>And you can make syrup with all those bright green conifer twigs in the

>beginning of summer. (snip)

>

>If you wish I'll post a syrup-recipe for those green conifer twigs.



Henriette -



I'm delighted to see you on this list, as I've gained so much from your

posts to the Aromatic and Medicinal Herbs list and the FAQ lists you

maintain.



I would like to see your recipe for green conifer twig syrup.



- Rick Jarvis

  Missouri Ozarks



From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Basil

To: herbs@teleport.com

Date: Thu, 25 Jan 1996 07:55:57 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



I grew loads of basil over the summer: lemon, cinnamon, spicey

globe; whatever I could find. But, when I brought them in for

the winter (& put them in a very sunny, south-facing window),

they seemed to all eventually (within about a month) a sort of

spontaneous wilt. They drooped, wilted & died. I was terribly

disappointed since I make quite a bit of pasta (not sauces, just

macaroni/noodles) out of basil. What did I do wrong? They were

watered (but not overwatered). I want to grow basil again this

year, but am afraid to start the seed/plants now indoors for

the summer.



Thanks,



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 11:03:01 -0500

Cc: jeffneal@sunbelt.net

To: herbs@teleport.com

Subject: Epazote

From: dmg@csg.uwaterloo.ca

Reply-To: dmg@csg.uwaterloo.ca

Sender: owner-herbs@teleport.com



| From: jeff neal <jeffneal@sunbelt.net>

| 

| I am making a dish called Sopa Azteca that calls for a couple sprigs of Epazote.

| We hvae tried to find it a specialty store and was unsuccessful.

| One of the Mexican restaurants said it may be called Messo/Mezzo.

| Do you have any suggestions for the Charlotte, NC area.

| 

| Thanks,



Epazote is the most Mexican of all the spices, and because it is

extremely wild, nobody cares to bottle it. While I was leaving in the

States, I searched for it (growing wild), and I found it. But its

flavour was not as strong. It is very similar to American Wormseed

(Chenopodium ambrosiodes).



It looses some of its pungency when dried, but it still has some. I

can find epazote once in a while here in Waterloo (Canada), but in a

grocery store run by Mexicans. I can probably give you its scientific

name, but I have the info at home, so I'll do it tomorrow.



Do anybody grow epazote? indoors?



| 

| Jeff Neal





--

Daniel M. Germn                  "My friends would think I was a nut,

   Solsbury Hill, Peter Gabriel -> turning water into wine"

http://csgwww.uwaterloo.ca/~dmg/home.html

dmg@csg.uwaterloo.ca



 



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Thu, 25 Jan 96 11:43:25 EST

To: <herbs@teleport.com>

Subject: epazote

Sender: owner-herbs@teleport.com



I grew epazote in CT 2 years ago.  I couldn't kill the thing.  It got

about 3 foot high or so.  I didn't like the smell of it though.

Maybe it's just something you acquire a taste for (I didn't care

for cilantro the first time either).  It smelled to me like dirty

socks, I was afraid to put it in my bean dishes for fear of what

it would do. :-)



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 12:48:20 -0600 (CST)

From: "Mary Ann Gareis" <mgareis@warrior.MGC.PeachNet.EDU>

Reply-To: mgareis@warrior.MGC.PeachNet.EDU

To: herbs@teleport.com

Subject: re: RE: juniper syrup

Sender: owner-herbs@teleport.com



In message Wed, 24 Jan 1996 22:32:09 -0100,

  Henriette Kress <HeK@hetta.pp.fi>  writes:





> And you can make syrup with all those bright green conifer twigs in

> the beginning of summer. Like Juniper, and Pinus, and Picea, which

> I have used, and know. I can't say which genera grow elsewhere and

> if these other genera are toxic, so ask someone who knows plants in

> your area before just going out to strip needles of all green trees

> in winter.

>

> If you wish I'll post a syrup-recipe for those green conifer twigs.



This sounds interesting.  Would one use the syrup for flavoring the same way

one would the twigs?



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 12:54:12 -0600 (CST)

From: "Mary Ann Gareis" <mgareis@warrior.MGC.PeachNet.EDU>

Reply-To: mgareis@warrior.MGC.PeachNet.EDU

To: herbs@teleport.com

Subject: RE: Beth's Rosemary Foccaccia...

Sender: owner-herbs@teleport.com





>> Our rosemary is going very nicely, though.  My current favorite use for

>> it is in breads -- did a rosemary foccaccia recently that was great!

>>

> -snip

>

> Recipes!  Recipes would be nice.  Beth, I'd love to try your rosemary

> foccaccia.  I bake nearly every other day.  Would you be so kind as to

> share with us?

>

> Thanks,

>

Ditto.  Rosmary is one herb I have in abundance.  My mother-in-law loves

foccaccia.  This would be a great way to earn some brownie points as well as

just bake some good bread.  Something simple I like to do with Rosemary is

to crush up a little and put it in plain old boiled potatoes.  It really

does add a zing.



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 12:54:54 -0600 (CST)

From: "Fran E. Rich" <frich@tenet.edu>

To: herbs@teleport.com

Subject: Re: Epazote

Sender: owner-herbs@teleport.com







On Thu, 25 Jan 1996 dmg@csg.uwaterloo.ca wrote:



> Do anybody grow epazote? indoors?



I'm always somewhat amused to see epazote plants for sale in nurseries.

I've finally managed to eradicate it from my back yard! If you decide to 

grow it, put it in the back of your garden as it gets quite tall. And be 

aware that it self-seeds like crazy. I've never been extremely fond of it 

myself, it smells like kerosene. Mexican lore (or Tex-Mex or whatever) 

says that it reduces the gas in beans when a sprig is added. 



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 14:02:00 -0500

Cc: frich@tenet.edu

To: herbs@teleport.com

Subject: Epazote

From: dmg@csg.uwaterloo.ca

Reply-To: dmg@csg.uwaterloo.ca

Sender: owner-herbs@teleport.com





| I'm always somewhat amused to see epazote plants for sale in nurseries.

| I've finally managed to eradicate it from my back yard! If you decide to 

| grow it, put it in the back of your garden as it gets quite tall. And be 

| aware that it self-seeds like crazy. I've never been extremely fond of it 

| myself, it smells like kerosene. Mexican lore (or Tex-Mex or whatever) 

| says that it reduces the gas in beans when a sprig is added. 



I am writing from Southwestern Ontario, and here, I have tried three

times to grow it from seeds, indoors (I live in an apartment). The

seeds sprout, but the plants die after several days (1 or 2 cm. tall).

The pots are in the window, facing South. Any suggestions? I am

planning to give it a new try! 





--

Daniel M. Germn                  "A coin symbolizes our free will"

                                   El Zar, Jorge Luis Borges

http://csgwww.uwaterloo.ca/~dmg/home.html

dmg@csg.uwaterloo.ca



 



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 11:02:50 -0800

From: snielsen@ednet1.osl.or.gov (Susan L. Nielsen)

To: herbs@teleport.com

Subject: Re: Epazote

Reply-To: snielsen@ednet1.osl.or.gov

Sender: owner-herbs@teleport.com







RE: comments by Jeff Neal and Daniel M. Germ n (sorry: don't

have one o' them things on my ASCII set 8-).):



>Do anybody grow epazote? indoors?



Not indoors, where I think it would be a trifle overwhelming,

but I've grown it as an annual outdoors here in NW Oregon,

US.  It gets quite tall -- mine went to about 5 ft. last

summer -- and has a profound odor (let me not understate this --

it stinks!) of creosote.



To my surprise, in a dish, it does not have this particularly

offensive quality. Not quite the amazing character change that

asafoetida enjoys, but something on that order.



In order to preserve its culinary pungency, we froze ours in

zip-lock bags.  The harvest from one plant, one season, is

probably enough for a few years' worth of Mexican cookery.  No

kidding: it's a _big_ plant.



I know seed is available through the Native Seed Source, and I think,

through Shepherd's Seeds as well.



Buena comida!



Susan



--

Susan Nielsen, Shambles Workshops      |"...Gently down the  

PO Box 16571, Portland, OR 97216, USA  |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 13:09:29 -0600 (CST)

From: "Fran E. Rich" <frich@tenet.edu>

To: Herbs <herbs@teleport.com>

Subject: RE: Beth's Rosemary Foccaccia...

Sender: owner-herbs@teleport.com







On Thu, 25 Jan 1996, Mary Ann Gareis wrote:



> Ditto.  Rosmary is one herb I have in abundance.  My mother-in-law loves



The first few years I was experimenting with herbs, I had a wonderful 

rosemary plant. I learned of a woman who lived nearby that grew and sold 

herbs in her backyard, made herbal wreathes, and was just beginning to 

supply a few herbs to local restuarant chefs. We became sort-of friends. 

When the rosemary was about 3 years old, I needed to prune it back. I 

told Mary she could have the prunings in exchange for free herb 

seedlings. She went away with a large leaf-bag *full* of rosemary sprigs 

for her restuarants and wreathes! I got a very satisfactory number of new 

herbs in exchange.



Unfortunately, several years after that, the rosemary plant up and died. 

No visible cause. The trunk was about 3" in diameter. Mary has gone on to 

build a very large herb business - a nursery and farm with 4 or 5 huge 

greenhouses and fields of herbs, packaged fresh herbs and edible flowers, 

and her restuarant business.



Rosemary is my second favorite herbs, next to basil!



Fran



From XYZ Sun Sep 23 01:42:27 2001

From: Ed McDowell <EdM@saros.com>

To: herbs <herbs@teleport.com>, owner-herbs <owner-herbs@teleport.com>

Subject: Re: Epazote

Date: Thu, 25 Jan 1996 11:11:00 -0800

Encoding: 37 TEXT

Sender: owner-herbs@teleport.com





Howdy --



I'm interested in growing epazote.  Where does epazote grow wild?  Where are 

you?



I'm interested in herbs both for cultivation and cooking, and this list is a 

great source of cultivation tips; however, they would be more useful if we 

knew where they were coming from.  Do you think we could all add some 

geographical reference to our sign-off names?  I think that would be very 

useful.



Thanks.



Ed

edm@saros.com

Seattle, WA

 ----------



From XYZ Sun Sep 23 01:42:27 2001

From: owner-herbs

To: herbs

Subject: Re: Epazote

Date: Thursday, January 25, 1996 10:54AM



On Thu, 25 Jan 1996 dmg@csg.uwaterloo.ca wrote:



> Do anybody grow epazote? indoors?



I'm always somewhat amused to see epazote plants for sale in nurseries.

I've finally managed to eradicate it from my back yard! If you decide to

grow it, put it in the back of your garden as it gets quite tall. And be

aware that it self-seeds like crazy. I've never been extremely fond of it

myself, it smells like kerosene. Mexican lore (or Tex-Mex or whatever)

says that it reduces the gas in beans when a sprig is added.



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 13:28:13 -0600 (CST)

From: "Fran E. Rich" <frich@tenet.edu>

To: Herbs <herbs@teleport.com>

Subject: Re: Epazote

Sender: owner-herbs@teleport.com







On Thu, 25 Jan 1996, Ed McDowell wrote:



> I'm interested in growing epazote.  Where does epazote grow wild?  Where are 

> you?

> 

> knew where they were coming from.  Do you think we could all add some 

> geographical reference to our sign-off names?  I think that would be very 

> useful.



Good idea! A gardening list I used to be on had everyone sign off with 

their growing zone. Don't know how that works for countries other than 

U.S. and Canada.



Fran

Zone 8



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 14:44:48 -0500

To: herbs@teleport.com

Subject: The list, and Introducing ourselves

From: dmg@csg.uwaterloo.ca

Reply-To: dmg@csg.uwaterloo.ca

Sender: owner-herbs@teleport.com





Hi everybody,



We all know that the traffic has dramatically increased in just two

days of discussion. This will probably scare some people away. I was

wondering if it was possible to set up a digested versio (with a

single message every day with all the messages sent to the list) of the

list.  Ron, if you want some advice in how to do it, get in contact

with me, I have a couple of majordomo-mailing lists with digested

versions in my site.



Second, I think that it would be interesting if all introduce

themselves.



I live (as I previously stated) in Waterloo, Ontario. I live in an

apartment in which I have some herbs, although the winter is finishing

with the majority. I was born in Mexico, and I have a special love for

spices of all sort, from the chemical, culinary, historic --and from

any- point of view.



I maintain the FAQ of Spices, which I have called "Flavouring the

World, the FAQ about Spices", for the USENET newsgroup

rec.food.cooking (a copy is accesible throught my home page, which is

included at the bottom of this message).



I hope that this mailing list becomes a learning experience.  





Happy cooking,





--

Daniel M. Germn                  "Cyberspace. A consensual hallucination

                                   experienced daily by billions

   William Gibson ->               of legitimate operators in every nation"

http://csgwww.uwaterloo.ca/~dmg/home.html

dmg@csg.uwaterloo.ca



 



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 19:25:01 -0100

To: herbs@teleport.com, mgareis@warrior.MGC.PeachNet.EDU

From: Henriette Kress <HeK@hetta.pp.fi>

Subject: re: RE: juniper syrup

Sender: owner-herbs@teleport.com



At 12:48 25.01.96 -0600, Mary Ann Gareis wrote:

>In message Wed, 24 Jan 1996 22:32:09 -0100,

>  Henriette Kress <HeK@hetta.pp.fi>  writes:

>> If you wish I'll post a syrup-recipe for those green conifer twigs.

>

>This sounds interesting.  Would one use the syrup for flavoring the same way

>one would the twigs?



Naaa... you put a spoonful in your tea to get a nice flavor, or put

it onto your icecream... you know. Just use your imagination, like me.



Henriette



BTW... I'll post the recipe as soon as I a) find it and b) translate

it. My longterm memory amounts to about 3 days, and I can't remember the 

amount of sugar needed to that amount of water to that much twigs...

Give me some time ;)

--

Henriette Kress         mailto:HeK@hetta.pp.fi        Helsinki, Finland.

http://sunsite.unc.edu/herbmed FTP: sunsite.unc.edu or sunsite.sut.ac.jp

     /pub/academic/medicine/alternative-healthcare/herbal-medicine/

Medicinal and Culinary herbFAQs, plant pictures from Finland, and stuff.





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Thu, 25 Jan 96 15:37:13 EST

To: <herbs@teleport.com>

Subject: My introduction

Sender: owner-herbs@teleport.com



I'm Chris,and I live in Central Massacusetts (zone 5).  I've been an avid 

herb gardener and enjoyer and herb eccentric  for as long as I've been 

living on my own (hmmm...that's 18+ years now).  I have the gardening blood 

in my family and got into herbs primarily because I didn't have land.  I've 

grown herbs in a couple of apartments and now have a condo where I have a 

narrow garden around the perimeter of my deck - it's about 1 foot wide by 

15 feet long.  



I hoard all things herbal.  I voraciously seek out herb books, pamphets, 

magazines.  I collect recipes (most of which I'll probably never make :-)  

and make herbal gifts for almost everyone.

I pine away in early January each year until I receive the Richter's 

catalog.  My husband jokes that I like that catalog more than him.  I spend 

days pouring over it before placing my order.

).  I want to be like Adelma Simmons when I;m old (owner of Caprilands Herb 

Farm) and wear funny hats too.  (Now you see why I call myself an herb 

eccentric :-) 



My primary interest is in cooking because my other passion in life is 

eating.  I'm starting to get more into the medicinal uses and making of my 

own personal care products (hand lotions,

lip balms and the like).  



I'm currently working as an engineer, but since herbs are really my first 

love, I am looking into ways of also making this my livelihood (although I 

refuse to be a distributor for Herbalife or Cell Tech or any of those MLM 

schemes!).  I'm currently looking at the ideas of: 1) conducting adult 

education classes in herbs 2) launching a line of dip/seasoning mixes 3) 

writing up some booklets on herbs to sell mailorder.  Someday when I have a 

piece of land that's mine, there's

a lot more I could do, but I don't want the fact of not having property to 

stop from pursuing this.



Chris

creeve@banyan.com

(also starting the "formal" herb discussion with basil on Monday)...



From XYZ Sun Sep 23 01:42:27 2001

From: Ed McDowell <EdM@saros.com>

To: Herbs <herbs@teleport.com>, owner-herbs <owner-herbs@teleport.com>

Subject: Re: Epazote

Date: Thu, 25 Jan 1996 13:12:00 -0800

Encoding: 40 TEXT

Sender: owner-herbs@teleport.com





If we're going to number ourselves by zones, we may as well refer to the 

zonation scheme.  This is good for the U.S.:



Here is a reference for the USDA Plant Hardiness Zone Map



http://pathfinder.com/@@sBlr20AuNQAAQPuD/vg/TimeLife/ZoneFinder/zoneinfo.html



Sunset Magazine has a zonation system for the 11 western states they cover, 

but I have been unable to find it online.  Perhaps the USDA scheme will 

serve us best.



Ed McDowell

edm@saros.com

Seattle, WA

Zone 8

 ----------



From XYZ Sun Sep 23 01:42:27 2001

From: owner-herbs

To: Herbs

Subject: Re: Epazote

Date: Thursday, January 25, 1996 11:28AM







On Thu, 25 Jan 1996, Ed McDowell wrote:



> I'm interested in growing epazote.  Where does epazote grow wild?  Where

are

> you?

>

> knew where they were coming from.  Do you think we could all add some

> geographical reference to our sign-off names?  I think that would be very

> useful.



Good idea! A gardening list I used to be on had everyone sign off with

their growing zone. Don't know how that works for countries other than

U.S. and Canada.



Fran

Zone 8



From XYZ Sun Sep 23 01:42:27 2001

To: "herbs@teleport.com" <herbs@teleport.com>

Subject: My Intro

Date: Thu, 25 Jan 96 17:58:44 -0500

From: Paula King <paulakin@ncinter.net>

Sender: owner-herbs@teleport.com



-- [ From: Paula King * EMC.Ver #2.5.02 ] --



Hi there, folks....

Well, we've strated doing intro's, so I'll pop in & do my thang...

I live in Erie, PA-no clue as to what zone I'm in, except that it's bloody

cold & sunless-and besides plants having a problem with that, so am I-think

I've got a touch of Seasonal Affect Disorder....sigh...

Anyhoos....As far as herbs go, I don't think I'm near as adventuresome or as

skilled as all of you folks...but this could be fun!~

So far, I've grown basil-just the regular stuff, mind you, in my itty-bitty

back yard.I've also raised the lettuce-leaf basil, and the opal, but I

prefer the not-too-fancy for a pasta dish I make......shall I put the recipe

on my next letter?

I also raise catnip in the summer months-indoors, as it attracts to many

other kitties & my Arthur is the territorial type....he beats the crap out

of his brother when he sees another cat & that upsets me...

We have a transplanted from the country as a tiny twig Elderberry bush that

my hubby make Elderberry custard pies with, and I have a whimpering

patchouli plant in the kitchen.

(It likes winter as much as I do)

We also have out-of-control & going-to-hell-with-the-joke mint plants out

back. We're not much for weeding, so they get to grow. The bees truly enjoy

the flowers. Violets run rampant over our back lawn (what there is of it) in

the late spring, and after it rains or the humidity is high, it scents the

house with thier perfume. We have a recipe for candying violets.....haven't

tried it-YET>

The tiger lilies from next door have crept thier way thru the fence & into

our yard. I know you can use the unopened buds in Chinese Cooking. May be

enough to warrant trying it this year, too.

I am an out-of-the-broomcloset (at least on this list) Witch or Wiccan or

Pagan or Heathen or whatever you want to call me...

and would be happy to answer your Magickal uses of herbs questions.

Would also appreciate someone giving me the medicinal uses herb list....

If you're going to call me bad names, I will ignore you.All others are

welcome to write.



Be well!

Paula



From XYZ Sun Sep 23 01:42:27 2001

From: Ed McDowell <EdM@saros.com>

To: "herbs@teleport.com" <herbs@teleport.com>,

        owner-herbs <owner-herbs@teleport.com>

Subject: My Introduction

Date: Thu, 25 Jan 1996 15:34:00 -0800

Encoding: 31 TEXT

Sender: owner-herbs@teleport.com





Howdy --



My name is Ed McDowell, and I am a gardener.  Actually, I work on the 

computer all day (software engineer), and in the evenings and on the 

weekends, as long as it's light, I'm working in the dirt.  Gardening is very 

enjoyable after a day of virtual existence.  I have a yard/garden that is 

expansive by urban Seattle standards, I recycle, compost with worms, and 

grow roses, fruits, vegetables, and herbs -- I have a couple huge rosemary 

bushes I have to hack back like weeds, about 6 basils during the summer, 

chives outside and indoor during the winter, chervil, tarragon, oregano, 

mint, a couple thymes, lavendar, garlic, and shallots.  I'd like to expand 

the tarragon and add dill and marjoram and epazote as well.  My wife likes 

edible flowers (very complimentary to herbs), so we grow nasturtiums, borage 

and johnny-jump-ups, too.



Herbs are my favorite.  My wife and I use them in cooking (salads, 

marinades, etc). and vinegars.  I'm very interested in the crafts and gifts 

you all have been mentioning.  Any way I could get some more detail from you 

on these?  Lavendar is nice to walk by and sniff, but I get the feeling I'm 

not getting all out of it that I could.



Are you all browsing the web, too?  Perhaps we could pass along links to 

cool herb sites (I really liked the medicinal herb FAQ link I got earlier 

today) with info, recipes, etc.



Thanks for this list.



Ed McDowell

edm@saros.com

Zone 8



From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Thu, 25 Jan 1996 18:50:02 -0500

To: herbs@teleport.com

Subject: Re: Herb study

Sender: owner-herbs@teleport.com



>> I'd like to throw out an idea that was talked

>>about on the "other" (medicinal) herb list: that of an on-line herbal study



>>group.  What I had in mind, was selecting an herb per week (or some

>>other time period) and having everyone write in with the ways they use

>>the herb, recipes etc. How does that sound?

Sounds like a great idea to me and I think it would be a lot more appropriate

for this list than the medicinal herb one.



I have a couple of scripts on bay and garlic that we started to put together

for a public broadcast show the Fort Worth Herb Society wanted to do.  We

never actually got the show going so the scripts are just sitting around.  I

could pull out the interesting information and post it when we get around to

those herbs.  If I remember correctly, it was mostly background historical

material with some information about planting and uses.  If there's enough

interest, I'll be happy to post them.  However, if people would rather not

see the info, it may be a little long, and I don't want to waste bandwidth.



Laura Michaels

lauram3017@aol.com

http://members.aol.com/lauram3017/index.html



From XYZ Sun Sep 23 01:42:27 2001

To: herbs@teleport.com

Subject: Epazote

From: culinary@richters.com

Date: Thu, 25 Jan 1996 18:54:10 -0500

Organization: Richters Herbs

Sender: owner-herbs@teleport.com



dmg@csg.uwaterloo.ca writes:



> Epazote is the most Mexican of all the spices, and because it is

> extremely wild, nobody cares to bottle it. While I was leaving in the

> States, I searched for it (growing wild), and I found it. But its

> flavour was not as strong. It is very similar to American Wormseed

> (Chenopodium ambrosiodes).

> 

> It looses some of its pungency when dried, but it still has some. I

> can find epazote once in a while here in Waterloo (Canada), but in a

> grocery store run by Mexicans. I can probably give you its scientific

> name, but I have the info at home, so I'll do it tomorrow.

> 

> Do anybody grow epazote? indoors?



Epazote is among the easiest of herbs to grow.  Most people grow 

outdoors in the garden -- direct sowing is fine -- but it is also 

easy to grow in pots indoors, the provisor being, as is the case 

with so many herbs, that the light intense enough.  Although, epazote 

is tall and gangly, it can be treated as a quick-cutting herb where

one cuts them back at an early stage.  Cut back this way the plants 

may not come back, but one can maintain a continuous supply of fresh 

leaves by having a series of pots growing at different stages of 

development. 



Conrad Richter



-- Plan to Attend Richters' First Ever COMMERCIAL HERB GROWING CONFERENCE --

----- October 26, 1996 --- For details, email: conference@richters.com -----

RICHTERS HERBS                     | Info:                 info@richters.com

Goodwood, ON  L0C 1A0, Canada      | Catalog Requests:  catalog@richters.com

Tel +1-905-640-6677  Fax 640-6641  | What's New for '96:    new@richters.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 22:58:57 -0500

To: herbs@teleport.com

From: Ken Driedger <kend@kwic.com>

Subject: Introduction

Sender: owner-herbs@teleport.com



line.

        A special hello to Conrad ,and to Chris who hoards all things

herbal;I'm with you and hey I'm 18 ++ too. 

        My name is Marilyn Edmison - Driedger and for the past 13 years I

have operated a herb buisnes called The Herbal Touch in Otterville On.

Canada N0J 1R0  (zone 6a) Over the past year I've had the privilege to shoot

several T.V. shows for The Gardener's Journal.In Canada you can catch the

shows on CHCH TV or the Women's Channel or in the USA on HGTV. ( If you want

the re-run times let me know.)I also write The Herb Page for a Canadian

magazine called Plant& Garden.

        The herb gardens now are sleeping under a blanket of snow and the

temperature is a cold -18 C.I have 4 gardens; which in total makes up 1 acre .

      Dreaming of a Herbal Spring, Marilyn  





From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Fri, 26 Jan 1996 02:58:54 -0500

To: herbs@teleport.com

Subject: Wormwood

Sender: owner-herbs@teleport.com



I would like to know what if any uses there are for wormwood. 



Originally I planted it because I had read that the foliage could be used for

wreaths.  I found however that it has a really nasty odor.



 The wormwood is now the most robust and healthy plant in my garden.  Luckily

I did isolate it to keep it from spreading and since I read it could be

harmful to other plants.

I'd love to hear some ideas of what to do with it.



From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 26 Jan 1996 12:34:47 -0600 (CST)

From: "Mary Ann Gareis" <mgareis@warrior.MGC.PeachNet.EDU>

Reply-To: mgareis@warrior.MGC.PeachNet.EDU

To: herbs@teleport.com

Subject: RE: another intro

Sender: owner-herbs@teleport.com



Hi, My name is Mary Ann Gareis.  I teach English and Reading Comprehension

to Remeidial Students and Adult Learners at Middle Georgia College.  You can

assume from that I live in a hot climate.

I've only really been dabbling with herbs for a few years.  I don't have a

whole lot of room for an actual garden, so what take up all th little nooks

and crannies and stuff them full of herb plants.  For example when we built

a deck in our back yard, I planted Rosemary and lavender around it and now

have some nice hedge sized shrubs that give off a wonderful scent.  We use

pennyroyal and creeping thyme as ground covers.  Every year I try to find

spots to introduce something new.  Last year we did mints--spearmint and

peppermint.  They're a job to contain, but they do smell good when the cat

rolls around in them.  I hava a few other herbs growing like purple sage,

chives, marjoram,  and comfrey.  I've tried growing bee balm, cut while it

has an incredible root system, the plant itself never does anything.  It

grows until it's a few inches tall and then collapses.  It's never bloomed.

Well, I don't know what else to say;  I'm interested in recipes, growing

techniques, suggestions for things to plant and I'm perfectly willing to

offer whatever meager knowledge I've got.  Oh I'm expecting my forst child

in April



I believe I live in zone 8.



From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 26 Jan 1996 07:35:02 -0600 (CST)

From: Deborah Kirwan <dkkirwan@creighton.edu>

To: culinary@richters.com

Cc: herbs@teleport.com

Subject: Re: Herb Study

Sender: owner-herbs@teleport.com



On Thu, 25 Jan 1996 culinary@richters.com wrote:



> 

> I thought I should jump in here.  There is a lot of confusion in the 

> herb world about "holy" basil.  



> Conrad Richter

> 



Conrad, thanks for jumping in.  I now realize that if I am going to grow 

basil for Thai cooking, finding the right kind is going to be trickier 

than I had thought.  I'm still a little confused.  You say that Thai 

basil is the kind used in Thai cooking.  But at all the Thai restaurants 

I've frequented, the menus use the term "Holy basil" to describe the 

seasoning of some of the dishes.  Are they just taking poetic liberties, 

and do they really use Thai basil in the kitchen?



Deb                    *  "There is always an easy solution to every human

kirwan@creighton.edu   *  problem--neat, plausible, and wrong." H. L. Mencken





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 26 Jan 1996 08:43:34 -0500

From: PegsHerbs@aol.com

To: herb@trearnpc.ege.edu.tr

Subject: African Blue Basil

Sender: owner-herb@trearnpc.ege.edu.tr



A friend of mine who is a chef wants to cook with African Blue Basil and I

was going to tell him not to, but decided to check with you first.  Can you

eat this stuff?  I see the analysis in the Phytochemeco database -USDA - by

Jim Duke, and it looks pretty powerful.  I'm just learning, but I thought it

was used medicinally, sparingly.  Can you please advise.

Thanks,

Peg Skadowski

Nanjemoy Flower & Herb Farm

Nanjemoy, MD 20662



From XYZ Sun Sep 23 01:42:27 2001

From: mvinqvist@mta.ca

Date: Fri, 26 Jan 1996 10:59:11 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

Subject: Introductions

Sender: owner-herbs@teleport.com



Hi all, 

        I am Mindy (you all remember my plainative cries for help with

starting from seeds earlier - p.s. you guys are great, thanks for all the

super advice - so far so good with this batch).

        I live in New Brunswick, Canada (South-East coast) and I haven't a

blessed clue what zone that is.  The growing season is about May to

September, winters are snowy and cold, summers are generally rather muggy

and hot.  I now have a house and will be trying herbs outdoors for the first

time in my little garden (about a 4x2 foot raised garden) plus some planters

(don't want the mint running amok).

        I work in Mount Allison University as a Research Assistant in the

Chemistry Department studying antioxidants.



Mindy Vinqvist                    |      Imagination is more important than

knowledge

mvinqvist@mta.ca               |                         Albert Einstein

New Brunswick, Canada      |     I am so smart...S..M..R..T..     D'Oh

|                          Homer Simpson    

Mindy Vinqvist

Chemistry Department

Mount Allison University

Sackville, NB Canada  E0A 3C0

mvinqvist@mta.ca



"Imagination is more important than knowledge"    Albert Einstein

"I am so smart...S..M..R..T"                                Homer Simpson





From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Introduction

To: herbs@teleport.com

Date: Fri, 26 Jan 1996 07:50:42 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



Hi, since I asked a question (about growing Basil), I

guess I should introduce myself.



My name is Debra Widera; I live in Reno, Nevada (where it's

really cold right now!); I am an avid gardener--both indoors

and out; and an avid cook! Last year was the first year I

attempted an herb garden. I planted everything in pots, figuring

I could bring it indoors when winter came. Well, nothing survived

but the Tarragon. (I had planted purple basil, 2 marjorams, 2 

rosemarys, lemon basil, cinnamon basil, curly-leaf basil, spicey

globe basil, something simply called "basil," 2 thymes, and cilantro)

I am sure my husband was glad that practically nothing survived since

we already have a thriving indoor garden in our apartment (I wonder

if he would have married me 2 years ago if he had known about my

"plant habit.")



Anyway, I loved using the herbs in all my cooking--especially making

pasta! I have made every herb pasta I can think of. The smell when

the pasta is hanging to dry makes the whole apartment smell

wonderful.



I really miss growing herbs in the winter & hate to have to buy them

at the grocery store. I think, though, it's time to try again--albeit

on a limited basis for the indoors.



Debra 

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

From: Ron Lunde <ronl@teleport.com>

Date: Fri, 26 Jan 1996 08:17:20 -0800

To: herbs@teleport.com

Subject: Introduction

Sender: owner-herbs@teleport.com



Hi everyone!



I'm Ron Lunde, from Aloha, Oregon -- which is a little town near Beaverton,

which is itself near Portland.  It rains a LOT around here, but it rarely

freezes -- we usually get an inch or two of snow once or twice during the

winter, which melts in a few days.



I love to cook, grow orchids and potted herbs under lights, and fool around

on the Internet.  I write a "Humorscope" (a silly horoscope) about 3 times

a week, which is on the Web and on another mailing list -- about 1200 people

per day read that, currently.  My wife is the avid gardener, and I only

putter around my little herb patch, except when she needs a big spot spaded

up (when I turn into "Grunx the Amazing Human Rototiller").  Still, I've

learned a LOT about herbs & spices over the last year -- it's been loads

of fun.



I started a web site about Herbs & Spices last year (exactly a year ago, I

think), mainly to have something to fool around with on the Web -- then I

worked for a while as the "webmaster" of Oregon's largest Internet service

provider, where I got to help hundreds of people with Web/HTML/CGI stuff.

I currently work at a company a friend of mine started, as a software

engineer working on video products.  I'd like (eventually) to get the herbs web

site paid for by vendors, and then be able to pay "real" writers, chefs, and 

artists for contributions to the site that would make it very professional,

as well as very useful.  We'll see.  For now, Jeffrey Dawkins and I are busily

finishing up the first cut at things based on our own research.



I grow thyme (a few varieties), oregano, basil (a few varieties), parsley,

sage, rosemary, chives, and usually a few others.  My favorite herbs are

oregano, garlic, and rosemary.



I'm looking forward to learning a lot from all of you!



--Ron

Aloha, Oregon

Hardiness Zone 8

http://www.teleport.com/~ronl/herbs/herbs.html





From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Rosemary

To: herbs@teleport.com

Date: Thu, 25 Jan 1996 11:21:31 -0800 (PST)

Reply-To: widera@unr.edu



Which kind of rosemary does everyone grow? The tall & straight,

or the low-growing? (Sorry, I don't know the different names

for them) They seem to have different strengths in taste & scent.



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 25 Jan 1996 23:04:13 EST

From: Stone_Haus_Farm@prodigy.com (MRS PAT E SWEETMAN)

To: herbs@teleport.com

Subject: herb hunting: Reganni (SP?)



I am looking for a place to get an herb plant by the name of reganni.

I am not sure the spelling.  I believe it is an oregano...but it is

different than Greek oregano or Mediterranean Oregano.  It was a

culinary herb used in cooking when we lived in Cyprus.  It is a great

one with chicken and with olive oil.  Anybody that can help me out, I

would really appreciate it.



Thanks a lot...



Pat Sweetman

Stone Haus Farm





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Fri, 26 Jan 96 12:47:40 EST

To: <herbs@teleport.com>

Subject: Growing rosemary

Sender: owner-herbs@teleport.com



I grow both upright and prostrate rosemaries, but find that the prostrate 

ones winter

better indoors, as they are less susceptible to powdery mildew, in my 

experience.

The leaves (needles?) are seem to be more pine-y in smell, which I like.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 26 Jan 1996 11:29:48 -0800

From: snielsen@ednet1.osl.or.gov (Susan L. Nielsen)

To: herbs@teleport.com

Subject: Re: Growing rosemary

Reply-To: snielsen@ednet1.osl.or.gov

Sender: owner-herbs@teleport.com







Chris writes:

>I grow both upright and prostrate rosemaries, but find that the prostrate 

>ones winter

>better indoors, as they are less susceptible to powdery mildew, in my 

>experience.

>The leaves (needles?) are seem to be more pine-y in smell, which I like.



To which I would add, I believe the upright Rosemarys are hardier

overall than the various other forms.  Here in USDA 8, I mulch even

my upright Rosmarinus -- I've lost the prostrate ones in a single good

freeze; the upright will tolerate more, but they seem susceptable to

unexpected mortality -- my neighbor lost a plant of some 12 years

duration last winter, and mine came through just fine.  Fortunately,

we hand cuttings back and forth over the fence-- mine came from hers, and

now hers comes from mine.  What fun!  If you can, always find a

neighbor with a garden!



Susan



--

Susan Nielsen, Shambles Workshops      |"...Gently down the  

PO Box 16571, Portland, OR 97216, USA  |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 26 Jan 1996 16:35:15 -0500

X-Sender: cwikander@mail.foxnet.net

To: herbs@teleport.com

From: Carl Wikander <cwikander@foxnet.net>

Subject: freeze dry

Sender: owner-herbs@teleport.com



hi Debra



Have you tried to freeze dry your herbs.. hint

I freeze my parsley,ginger, in small zip bags

just enough for cooking a good meal. Its sort of

semi dry wet but, the taste...mmm Great, specially in

soups. finely chopped you can tell. besides its only

for 3,4 months pack 12 bags should do yu. try it

can't hurt.



carl

--

 Carl Wikander

 cwikander@mail.foxnet.net

 





From XYZ Sun Sep 23 01:42:27 2001

From: Kathy_Blanchard@hrw.com

Date: Fri, 26 Jan 96 16:36:42 EST

To: herbs@teleport.com

Subject: Lavender-scented rosemary

Sender: owner-herbs@teleport.com



Hi folks!



My name is Kathy Blanchard.  I'm a native Austin, Texan and have been growing 

herbs for use in cooking, medicinal remedies, and crafts for about three years. 

I work for the editor-in-chief of a secondary school textbook publisher.  I find 

this business very interesting, especially seeing on the development of 

textbooks.



Recently, a friend gave me a start of a lavender-scented rosemary.  Looks like 

upright rosemary (color, shape, etc.), but when you rub the needles, you smell 

lavender.  Does anyone have any idea what I have?  I would be interested in the 

common and scientific names, if possible.



I would like to thank everyone for sharing their expertise, wisdom, and 

anecdotes.  I have been on and off this list for the past three years and have 

found it to be quite informative and entertaining.



Have a great weekend!



Kathy Blanchard

Austin, Texas

Zone 8

kblanchard@hrw.com





From XYZ Sun Sep 23 01:42:27 2001

To: "herbs@teleport.com" <herbs@teleport.com>

Subject: posting recipes

Date: Fri, 26 Jan 96 18:34:51 -0500

From: Paula King <paulakin@ncinter.net>

Sender: owner-herbs@teleport.com



-- [ From: Paula King * EMC.Ver #2.5.02 ] --



I have been gently admonished by Mindy Vindqvist (thats the spelling i got..

) that I cannot just say that I HAVE recipes, that I must POST them so you

all can collect them even tho you'll never have time to use them.....

(chuckle)

okay Mindy, here come a couple for you not to try.

Because I work & am usually beat when I come home, when I cook (alot of

times we eat out..) I prefer simple dishes..The following are such, and I

apologize for the lack of measurements, as I tend to cook this way quite

often.



The first dish is something I created, so I will call this....

Paula's Dirty Chicken.

Chicken Breasts

Butter or margarine  (1 stick)

Mixed herbs-onion, parsley, basil, oregano, paprika....use whatever

combination sounds tasty to you. I usually use 2 to 3 tablespoons of mixed

herbs.

Lemon juice, approx 1/4 cup

Saute the chicken that has been cut into bite-size pieces in the butter

until no longer pink inside. Pour in the lemon juice & herbs, and allow to

simmer slowly for about 10 minutes.

I put this over Basmati Rice (great stuff-smells like popcorn)

or I suppose you could put it over noodles.

So there's that one....



****************************************************************************

This next recipe as made for me at first by an Italian lady named Lenore, so

I will call this

Lenore's Faggot (that's what she called it!!) Pasta

I understand in Italy they also have a dish called Whore's Pasta!



Boil up as much pasta as you need, in salty water

Drain.

In the same pot you boiled the pasta, pour in olive oil, enough to coat the

bottom & then a little bit more.

Turn the heat on underneath that & then add as much minced garlic as you

like.

In a dutch oven, I'll use 2-3 Tablespoons.

Let the garlic brown very lightly.

Add 3-4 plum tomatoes, diced up.

Let them heat (I'll used canned diced tomatoes to cut time)

Oh-The olive oil should be that dark green stuff with bits floating in it.

None of that wussy light gold crap here!!

Take a buldging handful of fresh basil (if you have access to it....)

& tear it into tiny pieces, putting it in the pot.

When the basil has turned dark green & looks wilty, pour in the pasta & toss



From XYZ Sun Sep 23 01:42:27 2001

To: herbs@teleport.com

Subject: Rosemary and Reganni

From: culinary@richters.com

Date: Fri, 26 Jan 1996 19:01:39 -0500

Organization: Richters Herbs

Sender: owner-herbs@teleport.com



From: Stone_Haus_Farm@prodigy.com (MRS PAT E SWEETMAN)



> I am looking for a place to get an herb plant by the name of reganni.

> I am not sure the spelling.  I believe it is an oregano...but it is

> different than Greek oregano or Mediterranean Oregano.  It was a

> culinary herb used in cooking when we lived in Cyprus.  It is a great

> one with chicken and with olive oil.  Anybody that can help me out, I

> would really appreciate it.



This is also spelled 'rigani'.  This is most often associated with 

with a strain of Origanum onites.  We list it as 'Creten oregano' but 

it came to us originally as 'Cretan rigani'.  



Conrad Richter



-- Plan to Attend Richters' First Ever COMMERCIAL HERB GROWING CONFERENCE --

----- October 26, 1996 --- For details, email: conference@richters.com -----

RICHTERS HERBS                     | Info:                 info@richters.com

Goodwood, ON  L0C 1A0, Canada      | Catalog Requests:  catalog@richters.com

Tel +1-905-640-6677  Fax 640-6641  | What's New for '96:    new@richters.com



From XYZ Sun Sep 23 01:42:27 2001

To: herbs@teleport.com

Subject: Lavender-scented rosemary

From: culinary@richters.com

Date: Fri, 26 Jan 1996 19:06:12 -0500

Organization: Richters Herbs

Sender: owner-herbs@teleport.com



Kathy_Blanchard@hrw.com writes:



> Recently, a friend gave me a start of a lavender-scented rosemary.  Looks lik

> upright rosemary (color, shape, etc.), but when you rub the needles, you smel

> lavender.  Does anyone have any idea what I have?  I would be interested in t

> common and scientific names, if possible.



Could what you have be what is called "pine-scented rosemary" 

(Rosmarinus angustifolia)?  Admittedly the name seems far-removed 

from lavender at first, but many species of lavender actually have 

pine-scented leaves and so it is conceivable that you are thinking 

about that species.  



Pine rosemary has fine needle-like leaves, much finer than regular 

rosemaries (Rosmarinus officinalis).  Otherwise, the growth habit 

and overall superficial appearance is similar. 



If what you have is truly lavender-scented, I have never heard of 

it before.  



Conrad Richter



-- Plan to Attend Richters' First Ever COMMERCIAL HERB GROWING CONFERENCE --

----- October 26, 1996 --- For details, email: conference@richters.com -----

RICHTERS HERBS                     | Info:                 info@richters.com

Goodwood, ON  L0C 1A0, Canada      | Catalog Requests:  catalog@richters.com

Tel +1-905-640-6677  Fax 640-6641  | What's New for '96:    new@richters.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 26 Jan 1996 20:29:40 -0500

X-Sender: cwikander@mail.foxnet.net

To: herbs@teleport.com

From: Carl Wikander <cwikander@foxnet.net>

Subject: juniper (juniperus communis) footnote from spice index.

Sender: owner-herbs@teleport.com



the berries come from a prickly evergreen shrub it grows 

muchly in the northern hemisphere.

juniperis largely ignored in kitchens of english 

specaking countries the scandinavians(like me)

add berries to marinadees for pickled beef or elk.

add to red wine for pork. also in venison,pate's,sauerkraut.

crushed berries with salt an garlic for game birds befor 

roasting ,add allspice and pepper for beef.

(the green berries take two or three years to ripen turning

blue-black)

juniper a coniferous shrub of the cypress family after polination

a pulpy covering forms round the seeds to produce berries,

on female bushes.

ripe berries are gathered in the fall and dried at 35oC to stop

the essential oil evaporating.

aroma an taste bitter-sweet (gin)hint of pine turpintine with

slight burning sensation.

(I even add this to my home made beer)

culinary blends with garlicand with marjoram and rosemary

wines,brand and marinades,brines,beef,pork,sauces,and my favorite

pate'and cabbage.

FOLK MEDICINE...discribes by herbalists as a diuretic and 

anti-inflammatory...CAUTION avoid juniper in pregnancy and if

you have kidney disorder.

I have more info if needed just let me know...



cw...

--

 Carl Wikander

 cwikander@mail.foxnet.net

 





From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 27 Jan 1996 12:09:54 -0100

To: herbs@teleport.com

From: Henriette Kress <HeK@hetta.pp.fi>

Subject: Re: juniper (juniperus communis) - MORE info.

Sender: owner-herbs@teleport.com



At 20:29 26.01.96 -0500, Carl Wikander wrote:

>(snip)

>(the green berries take two or three years to ripen turning

>blue-black)



Nope. You start out with a flower, the second year this is a 

green berry, the third year (late summer/autumn) this turns black

with a blue dust coat, just like the blueberries we've got over here.

(this is just nitpicking, the important addition to this post

 comes below)



>(snip)

>ripe berries are gathered in the fall and dried at 35oC to stop

>the essential oil evaporating.



The easiest way to pick juniper berries? Either by hand (you

have to have leather gloves) or with these _really_ nifty berry-

picking things we got over here. They're made for either blueberries

or lingonberries, but they do _really_ dandily for junipers, too.

Either way you should also put a big sheet under the bush you're 

harvesting to get all the berries that fall off because you shake

the bush during picking.



To clean the berries: let them roll over a towel. The needles and 

other not wanted stuff will stay at the top end of this towel, the 

berries and creepy-crawlies will come to rest at the bottom end. 

Then wait for an hour or so to give the creepies a chance to leave 

(they did not appreciate the treatment they just got and will do 

their best to get to other parts of the woods). Then collect your 

berries and dry them.



After you've dried your berries discard _all_ brown ones. And

look thru the rest for wormholes (they're there...) and discard

those berries too.



Henriette (who's done it, can you tell?)

--

Henriette Kress             HeK@hetta.pp.fi            Helsinki, Finland

http://sunsite.unc.edu/herbmed FTP: sunsite.unc.edu or sunsite.sut.ac.jp

      /pub/academic/medicine/alternative-healthcare/herbal-medicine/

Medicinal and Culinary herbFAQs, plant pictures, neat stuff, archives...





From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Sat, 27 Jan 1996 10:14:19 -0500

To: herbs@teleport.com

Subject: Herbal Tea

Sender: owner-herbs@teleport.com



For Autumberez who asked for herbal tea recipes.



These are two of the ones that I came up with myself.  If anyone else has any

to share with me it would be much appreciated.



SPICE OF LIFE

Mix the following ingredients to taste.

   Cinnamon Basil

   Apple Mint

   Chamomile blossoms (German)

   Cinnamon Stick

   Orange peel

Let 1 tsp. of tea steep in a boiling cup of water for approx. 5 min.  Add

honey or sugar to taste.



BERRY PUNCH

 Contains:

   Dehydrated Black and REd Raspberries

   Lemon Basil

   Cinnamon Basil

   Pineapple Sage

   Cinnamon Stick

   Chamomile Blossoms

   Orange peel

Prepare as in above.



From XYZ Sun Sep 23 01:42:27 2001

From: Judith Shultz <jburley@trianon.worldtel.com>

To: "'herbs@teleport.com'" <herbs@teleport.com>

Subject: RE: posting recipes

Date: Sat, 27 Jan 1996 11:51:53 -0800

Sender: owner-herbs@teleport.com



Hi:

One of the wonderful "recipes" if you can call it that is to get a pot of water boiling on the stove - add pasta - taker scissors and walk apporx. 20 feet to herb patch - cut whatever suits my fancy- dill, oregano, parsley - basil of course - some lemon thyme - anyway a good couple of handfuls - but don't take too long doing this - you have pasta cooking.  Walk back to the kitchen - lightly was herbs - cut with Oogee" (you all have one of those I hope) drain pasta - add a good dollop of olive oil - all the herbs - some grated parmesan and grab a fork.

Of course this only works when I have the herb patch - right now I have about 3 feet of snow out there - but I can dream.

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

Date: 27 Jan 96 15:37:41 EST

From: Robert Loach <102666.2623@compuserve.com>

To: culinary herb list majordomo <herbs@teleport.com>

Subject: introduction to fellow herbalists

Sender: owner-herbs@teleport.com



Hi fellow herb-lovers!

I have been astonished at how the traffic on this list has picked up since Chris

posted his idea the other day.  I love it!  This is what I'd hoped for--to learn

a *lot* about different herbs.  Well, since my subject line says introduction,

I'd better be about that business.



My name is Rob Loach, and I live in Greenville SC with my wife of nearly 19

years and our three teenage children.  I've been an avid gardener all of my

adult life, but only several years ago did I get interested in and begin to

explore perennials and herbs.  Being a French teacher whose family roots are in

France, I grew up with a taste for food cooked with herbs as the French do in

their cooking.  My wife is a home ec teacher and is an *excellent* cook, but she

still doesn't think to try things with fresh herbs.  Many of my herbs stay green

and usable throughout the winter since our winters aren't too severe.  I have my

little section that I call Scarborough Fair--you guessed it--parsley, sage,

rosemary, and thyme.  My thyme dried up in mid-summer, and I don't know if it

will come back or not.  I also have lemon thyme, French (what else) tarragon,

chives, dill, eucalyptus (sp?), several kinds of bee balm, and various

mints--peppermint, spearmint, lemon balm, orange mint, and chocolate mint.

I just received Richter's catalog this past week, and WOW!!!  I'm going to go

broke if I don't restrain myself in my order!!  Conrad, I have a question, by

the way.  Is your passion flower the same as what we call Maypop down here in

South Carolina?  Would it survive the winter here outside?  There are strains

that I've heard are winter hardy here in zone 7.



Well, I've gone on long enough, so I'll close for now.  Keep sending recipe

ideas to inspire my wife, PLEASE!!  She knows of my love for herbs, and bought

me for Christmas Rodale's Illustrated Encyclopedia of Herbs.  What a neat book!

Happy gardening (or at least planning and dreaming at this time of year)

Rob Loach in Greenville SC, zone 7  (I like everyone giving their zone.)

102666.2623@compuserve.com  





From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 27 Jan 1996 13:47:48 -0800

From: Laurie Otto <lotto@ptialaska.net>

To: herbs@teleport.com

Subject: Introduction

Sender: owner-herbs@teleport.com



My name is Laurie Otto.  I live in Juneau Alaska which is mostly zone 4, 

but still own a house and garden in Anchorage Alaska which is closer to 

zone 3 and will likely return there in a couple of years.  I'm nervous 

about what my garden in Anchorage will be like next summer.  We have had 

an incredibly cold winter with almost no snow.  This means no insulation 

for the ground, and the frost has reached 10 feet down.  Because we 

typically have warmer spring days followed by chilly nights, and I 

horribly afraid that all of my perennials will be wiped out.  All my 

gardening friends are similarly worried.  In Anchorage, I have a large 

number of raised beds arranged in a geometric design in which I grow a 

mixture of herbs, vegetables, and flowers.  I like the way mixing 

everything together looks, and you can do wonderful companion planting 

this way.  One of the challenges (and joys) of gardening in Alaka is the 

long days, which stimulates growth of many plants, but makes it very 

difficult to grow others (for example, the long days make spinach and 

cilantro bolt very quickly, and the lack of shorter days in the fall make 

growing chyrsathemums a real problem).  But then I regularly grow 8 foot 

tall dill, and 6 foot tall bee balm (both are unusual - our local 

Cooperative Extension Service agent tells me that she has never seen 

anything like my success with these plants - I think it is the raised 

beds, combined with putting a lot of effort into good soil).  Although I 

enjoy all gardening, herbs are my true love.  Before I moved to Juneau 

(our capital city) to take a job as Alaska's Chief Prosecutor, I was 

working on a Cooperative Extension Service booklet on growing herbs in 

Alaska, which hopefully will be completed someday!  I also am very 

interested in foraging for wild plants and mushrooms and have written and 

given talks on the subject.  Now I work too much for my own good, and 

pretty much am limited to container gardening.  And since herbs do well 

in containers, that's what i grow. Enough for now.  I really enjoy 

reading about everyone's experience with herbs.  I also love Richter's 

catalog, and am very pleased that Conrad Richter is participating in this 

list.



From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 27 Jan 1996 17:00:48 -0400 (EDT)

From: curtis@nku.edu

Subject: RE: posting recipes

To: Judith Shultz <jburley@trianon.worldtel.com>

Cc: "'herbs@teleport.com'" <herbs@teleport.com>



In case any of you are interested (by the way I love the new wave of 

activity that has come upon this list; it has been rejuvenated)  I 

thought you might want to know about the recipe list.  It, too is a 

wonderful list.  The address is listserv@listserv.vt.edu and send a 

message subscribe eat-l with nothing in the subject line.  We would love 

to have people who know about herbs, but I am not trying to detract from 

this list.  I have looked all winter for this list and am glad to see the 

buzz of activity.  If you have any problems let me know.  Mary Curtis





From XYZ Sun Sep 23 01:42:27 2001

X-Sender: hetta@personal.eunet.fi

Date: Sun, 28 Jan 1996 14:03:23 -0100

To: herbs@teleport.com

From: Henriette Kress <HeK@hetta.pp.fi>

Subject: Conifer twig syrup recipe

Sender: owner-herbs@teleport.com



OK folks - here goes.



You pick the green shoots of Juniperus communis, or Picea abies, or

Pinus sylvestris, or Abies alba, or possibly other non-toxic conifers, 

in the beginning of the growing season (over here that's in the 

beginning of June). (Actually the shoots aren't really green on the 

Pinus species, but that doesn't matter - just pick those strangelooking 

sticks.)



If you wait for another week you can pick a lot more (they do grow),

just don't let too many weeks go by - they still have to be soft.

Remember to ask the landowner for permission, and if it's a forest 

where they grow trees for the wood, DON'T pick the top shoot.

Actually don't pick the top shoot no matter what. I like my trees

straight and with only one top.



3 parts (by weight) fresh green shoots, either of one species only

                    or of as many as you like in a nice mix. The

                    taste will differ a bit but not much.

water to cover them

2 parts (by weight) sugar



Put the shoots into water, boil, let boil until the shoots are 

yellowish. Doesn't take long. Strain. If you wish you can now add

another 3 parts of fresh green shoots to the same water and boil 

these, until they are yellowish. Strain again. Add sugar, boil 

on low heat until you have a syrupy consistency. It does tend to 

burn so stir faithfully - but if you ever have cooked anything 

with lots of sugar you knew that... and yes, this part takes 

a fairly long time. But you knew that, too.



Use as a sweet spice, it does give a nice foresty flavor to tea,

and it's good on icecream too. I keep mine in the freezer, where

it will stay liquid. It crystallizes if kept in the refrigerator

for long (nice crystals though).



Abies doesn't grow here but I've done both single and mixed syrups

of the others.



Henriette

--

Henriette Kress             HeK@hetta.pp.fi            Helsinki, Finland

http://sunsite.unc.edu/herbmed FTP: sunsite.unc.edu or sunsite.sut.ac.jp

      /pub/academic/medicine/alternative-healthcare/herbal-medicine/

Medicinal and Culinary herbFAQs, plant pictures, neat stuff, archives...





From XYZ Sun Sep 23 01:42:27 2001

From: HerbalMuse@aol.com

Date: Sun, 28 Jan 1996 11:12:35 -0500

To: herbs@teleport.com

Subject: Introductions

Sender: owner-herbs@teleport.com



Hello list.  Since everyone is introducing themselves, I figured I'd join the

crowd.



I live in the Hudson Valley area of  NY (zone 5) and currently endure great

amounts of snow and ice, alternating with vast amounts of rain leading to

flooding.  It's been a very interesting winter so far for New Englanders!



I'm a freelance writer who specializes in all topics related to herb.  I

publish a column in the northeast, and contribute feature articles to several

magazines and newsletters.  I'm also the owner of The Herbal Muse Press, and

have written/published six booklets on using herbs.



This spring will be my third growing season in my not-so-new home.  Aside

from vegetables and annual flower beds, I grow many herbs. My kitchen garden

consists of chives, basil, dill, tarragon, thyme, sage, parsley, oregano,

borage, and yarrow added for color.  I also grow many of these herbs between

vegetable rows, especially dill, which I never seem to have enough of.  My

aromatic garden consists of anise, dill (there's that dill again!), mint,

yarrow, lavender, and lemon balm, and wormwood. I have a small circular

garden dedicated to evening primrose. I use many of these herbs (and

essential oils) to make vinegars, cosmetics, candles, you name it. But my

schedule is so hectic that I often feel like Martha Stewart...I never have

enough time to do everything I write about!



I started another garden under an arbor last summer.  I purchased 93

perennials from a mail order company.  They sent me bare roots and cuttings.

 I followed the instructions, but I haven't seen anything yet.  I wonder if

anything will appear this spring??



From XYZ Sun Sep 23 01:42:27 2001

Date: Sun, 28 Jan 1996 10:29:07 -0600 (CST)

To: Henriette Kress <HeK@hetta.pp.fi>

From: hartford@io.com (peggy hartford)

X-Sender: hartford@mail.io.com

Subject: Re: Conifer twig syrup recipe

Cc: herbs@teleport.com



Hi Henriette,



Here in Austin, Texas we have lots of Juniper trees (we call them cedars,

but thery are junipers).  At this time of year they start to bloom and get

the dust all over them that you have described.  We also have a malady

known as cedar fever, which is a pesky allergy to the cedar pollen causing

flu-like symptoms that can go on for months.  You can see why I am somewhat

horrified and very amused at the thought of purposely ingesting any part of

this tree which causes misery to so many!  I wonder, though, if making this

syrup and using it through the year might help the body build an immunity

to the pollen and help with the allergy season?  Any clues?



Peggy

>You pick the green shoots of Juniperus communis, or Picea abies, or





From XYZ Sun Sep 23 01:42:27 2001

Date: Sun, 28 Jan 1996 19:13:21 -0100

To: hartford@io.com (peggy hartford)

From: Henriette Kress <HeK@hetta.pp.fi>

Subject: Re: Conifer twig syrup recipe

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



At 10:29 28.01.96 -0600, peggy hartford wrote:

>Hi Henriette,

>

>Here in Austin, Texas we have lots of Juniper trees (we call them cedars,

>but thery are junipers).  At this time of year they start to bloom and get



I wouldn't make syrup of anything I'm allergic to. It won't make the

allergy better. 



The same goes for tea - if you're allergic to Birch pollen don't drink

birchleaf tea - there's _always_ pollen left on the leaves, no matter 

how many times it's been raining ...



AND there's lots of Juniperus species, and among these there's

toxic ones (eg. Juniperus sabina). If you do this syrup stick to 

the non-toxic species. Like Juniperus communis, or juniper. 



Picture found on the Finnish Plant pics page, A-M:

  http://sunsite.unc.edu/herbmed/pictures/thum-a-m.html.

if you got a slow link set your browser to 'don't automatically 

load pics', and go get the junicomm.jpg.



Pictures for Picea abies and Pinus sylvestris on the Finnish Plant

pics page, N-Z: http://sunsite.unc.edu/herbmed/pictures/thum-n-z.html

...I'll go take pics of them in green shoot time next summer too.

 

Henriette

--

Henriette Kress             HeK@hetta.pp.fi            Helsinki, Finland

http://sunsite.unc.edu/herbmed FTP: sunsite.unc.edu or sunsite.sut.ac.jp

      /pub/academic/medicine/alternative-healthcare/herbal-medicine/

Medicinal and Culinary herbFAQs, plant pictures, neat stuff, archives...





From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Sun, 28 Jan 1996 19:20:18 -0500

To: herbs@teleport.com

Subject: Re: Growing rosemary

Sender: owner-herbs@teleport.com



>>To which I would add, I believe the upright Rosemarys are hardier

>>overall than the various other forms. 

I grew a variety of rosemary known as rosemary arp and it had no trouble

surviving the frosts when I was living in Texas.  We didn't get too many

frosts and we did have some mulch down, but still it did very well in the

weather when a lot of other tender perennials died.



Laura Michaels

lauram3017@aol.com

http://members.aol.com/lauram3017/index.html



P.S.:  I'll try to get some of the information from the scripts I mentioned

posted some time in February (if all goes well).  My computer is acting up

and it looks like it's going to have to go in for a checkup.



From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 29 Jan 1996 07:56:52 -0400

From: Lee Mathewson <aj514@ccn.cs.dal.ca>

To: herbs <herbs@teleport.com>

Subject: Lee's World

Sender: owner-herbs@teleport.com



I am new to this list so I will tell you something about myself.

I live in Dartmouth, Nova Scotai, Canada. That is Zone 5. I have 

been gardening for about 5 years. I have perennial beds, 2 raised

vegetable garden and a herb bed. I have successfully grown

basil, thyme, lavender, chives, oregano, 2 knids of mint, garlic

chives, sage and savory. All produced better than expected.

I use the herbs for flavouring foods, making vinegar,and drying.

I have also frozen frsh herbs to use in the winter stews. The perennial

bed was planted with attracting butterflies in mind. Are there specific

herbs that butterflies are attracted to? If so please let me know.

Its great that the traffic on this list has increased. Thanks to whomever

initiated this conversation.

TYIA for any info on the butterfly situation.





  Lee (Mom to Brett 11 and Behn 9)

  aj514@ccn.cs.dal.ca 





                     "Whining is anger through a small opening"

                                        -Stuart Smalley



                     "A foolish consistency is the hobgoblins

                      of little minds"

                                        -Ralph Waldo Emerson





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Mon, 29 Jan 96 10:46:54 EST

To: <herbs@teleport.com>

Subject: Herb study starting with basil

Sender: owner-herbs@teleport.com



Here's what I came up with for a tentative format to start the discussion

each week on a particular herb.  Let me know what you think, what other

things should be included.



Please also let me know what other herbs you'd like to discuss.   So far

there have been requests for lavender, rosemary, summer savory and

dill (and one that currently escapes me, but I have in my email inbox 

somewhere :-) ).



I'm concerned about including medicinal uses of herbs, just due to the

general lawsuit climate, and the fact that everyone who even mentions

medicinal uses has very big disclaimers associated with their text.

Opinions? 



Common Name: Basil

Latin Name: Ocimum Basilicum

Member of : Lamiaceae (mint family)



There are many cultivars of basil such as: lemon, anise, cinnamon,  Holy, Thai, green ruffles, purple ruffles, camphor, opal, lettuce leaf, and bush basil, to name a few. 



Growing requirements:  Full sun, slightly acid (6.0 pH)

rich, moist,well -drained soil. Treated as an annual in temperate areas.  Grows to about 2 feet tall.  Don't put it outside until it is warm.



Folklore:  It was believed in Greek and  Roman times that to have a good basil crop, you'd have to yell loudly and swear when you were planting the seeds.  Today, in French , there is an idiom for ranting which translated literally means "to sow the basil".  



Not sure what time period, but women who wished to show that they were  "available" would place

a pot of basil on their windowsills/balconies for suitors to see.



Medicinal uses:  tummyaches- aids digestion and dispels gas, nausea, headaches and tension.



Culinary uses:



If you're looking for a lot of basil recipes, I recommend picking up "The Basil Book" by  Marilyn Hampstead (ISBN 0-671-50685-4).  Marilyn runs an annual basil festival at her herb farm.  This is

the largest collection of pesto recipes that I've seen.



Basil is wonderful with any tomato dish.  I like red ripe garden tomatoes with a little vinegar

and oil and chopped basil.  Great in spagetti sauce.



I've used basil in an herb mayonnaise, which is wonderful to make chicken salad in the 

summertime.  This one is just full of fat, but worth every mouthful.  From one of the "Silver

Palate" cookbooks, it's just a basic mayonnaise recipe with chopped basil added.



Pesto is an herb paste made with (usually) basil, olive oil, pinenuts and cheese (Romano or

Parmesan).  I've made it with toasted walnuts instead of pinenuts, and chicken broth instead of 

olive oil to reduce the fat content.  I've also heard of mixing the pureed basil with fatfree

ricotta cheese as a pesto substitute.



Pesto can be used  over pasta, on pizza dough, baked between layers of puff pastry and cut into 

small squares as an appetizer, under the skin of poultry before roasting, in pasta salad (with chopped

tomatoes, peppers, olives), in tomato soup.



Toss several leaves with zucchini, onion and tomato in foil.  Grill or bake for about 20 minutes.



A few leaves can be tossed in with salad greens.



A basil butter is *great* on grilled fish, such as tuna or swordfish.



Preserving it:

I don't think dried basil tastes nearly as good as basil preserved in other manners.  



Chopped up basil can be frozen in individual ice cube trays, covered with a bit of water,

and when frozen, the cubes put in a freezer bag.  This cube is the right amount for 

recipes for 2-4 people.  I put a cube in soups just before serving.



Pesto can be frozen.  



Basil can be mixed into butter and frozen.



Basil can be used to make an herb vinegar- especially one of the purple basils.  This turns into

a hot pink color.



Other uses:



reputed to keep flies away.



Let's hear about other uses for basil, and especially - some recipes!



Chris 

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: CURTIS@nku.edu

Date: Mon, 29 Jan 1996 11:49:06 -0400 (EDT)

Subject: introduction

To: herbs@teleport.com

X-Vms-To: IN%"herbs@teleport.com"

Sender: owner-herbs@teleport.com



someone on this list telling me that I could find this information on the World

Wide Web.  Our growing season here by Cincinnati Ohio is a terribly difficult

one.  We have very hot, muggy summers, and very cold winters (most of the

time).  Some of my herbs do winter over.  I have a great yard for birds--a hill

in the back going down to a creek.  The hill which is wooded faces north.  But

the problem is the only full sun my yard gets is in the front yard.  Growing

herbs is to me the most important thing I want to grow.  Two years ago I found

that there is a small rock wall garden along the driveway in front which has

traditionally held the tulips and spring flowers and that is about it.  The

soil is terrible because it was put in there about 30 years ago and never

replaced.  Sort of a seven foot high raised garden.  I replaced some of the

soil and planted oregano, thyme,  etc.  Under some bushes I planted mint and

some sweet woodruff.  Well the mint does come back but the real surprise is the

sweet woodruff.  It grows all winter.  That is ironic because the only thing

that I know to do with sweet woodruff is make May Wine.  I am going to give the

other herbs more attention this year and am really looking forward to my herb

garden such as it is.  

Bye for now and thanks for your help in the future.

Mary Curtis

  



From XYZ Sun Sep 23 01:42:27 2001

From: mvinqvist@mta.ca

Date: Mon, 29 Jan 1996 12:28:35 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

Subject: Pesto

Sender: owner-herbs@teleport.com



Recipes...I will look for some basil ones at home tonight (I can never

remember recipes exactly).  Could somebody please give me an idea of

specific ratios/quantities to use to prepare a pesto?

Mindy Vinqvist            | Imagination is more important than knowledge -

Albert Einstein

Sackville, NB Canada  |

Hardiness Zone 5b      | I am so smart...S..M..R..T..      D'Oh!     - Homer

Simpron

mvinqvist@mta.ca       |





From XYZ Sun Sep 23 01:42:27 2001

From: mvinqvist@mta.ca

Date: Mon, 29 Jan 1996 14:09:34 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com, eat-l@listserv.vt.edu

Subject: basil recipes

Sender: owner-herbs@teleport.com



Herb Garden Dressing (uses dried, which will tide us all over til summer)



1 c dried oregano     1 c dried basil     1/2 c dried marjoram     1/2 c

dried dill weed

1/2 c dried mint leaves     1/2 c onion powder     2 tbsp dried mustard

2 tsp salt

1 tbsp freshly ground pepper

Combine ingredients, keep in sealed jar to use as needed

Dressing - 2 tbsp dried mix, 1 1/2 c extra-virgin olive oil,  1/2 c cider

vinegar

Mix and let stand 1 hour before serving.  Mix again just before serving.

Can also be used dried and sprinkled over things (I reccomend food things)







Cod, Basil and Tomato with a potato thatch



2 lb smoked cod     2 lb white cod     2 1/2 c milk     2 sprigs basil     

1 sprig lemon thyme    1/3 c butter     1 onion, peeled and chopped

3/4 c flour     2 tbsp tomato puree     2 tbsp chopped basil     

12 med sized potatoes     1/4 c butter     1 1/4 c milk     salt and pepper     

1 tbsp chopped parsley

Place fish in roasting pan with milk, 5 c water and herbs (sprigs basil,

thyme).  Simmer 3-4 min, then let cool 20 min. Drain, reserving liquid.

Flake fish, removing skin and bone.  

Melt 1/3 c butter in pan, add onion and cook until tender.  Add flour, puree

and 1/2 the chopped basil.  Gradually add reserved fish stock.  Add a bit

more milk if you need to thin the sauce.  Bring to a boil, season with salt

and pepper, add remaining basil.  Add fish and stir gently.  pour into

ovenproof dish.

Boil potatoes and mash with 1/4 c butter and 1 1/4 c milk.  Add salt and

pepper to taste and cover the fish with the potato layer.  Bake for 30 min

in a preheated 350F oven.  Serve with chopped parsley



Enjoy

Mindy Vinqvist           

Sackville, NB Canada  

Hardiness Zone 5b      

mvinqvist@mta.ca      





From XYZ Sun Sep 23 01:42:27 2001

X-Sender: hetta@personal.eunet.fi

Date: Mon, 29 Jan 1996 18:28:30 -0100

To: herbs@teleport.com

From: Henriette Kress <HeK@hetta.pp.fi>

Subject: Re: Pesto

Sender: owner-herbs@teleport.com



At 12:28 29.01.96 -0400, mvinqvist@mta.ca wrote:

>Recipes...I will look for some basil ones at home tonight (I can never

>remember recipes exactly).  Could somebody please give me an idea of

>specific ratios/quantities to use to prepare a pesto?



There's LOADS of pesto recipes in the culinary herbfaq. Pesto even has

a chapter of it's own...



Henriette

--

Henriette Kress             HeK@hetta.pp.fi            Helsinki, Finland

http://sunsite.unc.edu/herbmed FTP: sunsite.unc.edu or sunsite.sut.ac.jp

      /pub/academic/medicine/alternative-healthcare/herbal-medicine/

Medicinal and Culinary herbFAQs, plant pictures, neat stuff, archives...





From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Rec: Basil Pasta

To: herbs@teleport.com

Date: Mon, 29 Jan 1996 12:32:29 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



I have made tomato-basil, lemon basil (both using the lemon basil

& using grated lemon with everyday basil (what's the name for that

kind?)), cinnamon basil, purple basil, spicey globe basil, etc.

I have given much of this to friends, too. 



OK here's the *basic* basil pasta recipe:





About 3/4-1 cup fresh basil leaves (some stems are ok)

1/8 tsp. salt

pinch of pepper

1 T. oil

1 egg

A little water (about 1/8 cup)



2 cups flour for extruder; 2 1/2 cups for hand crank

     (these measurements are approximate, depending

        on machine type, humidity, etc.)

[I use regular, old, everyday flour--my pasta comes out fine]



In a blender or food processor, puree the first 5 ingredients.

If using an extruder, put the flour in the processing bin and

add the pureed mixture. Begin mixing. If the dough is too thick,

add a little water.



If using a hand crank machine, leave the pureed mixture in the 

food processor and slowly add the flour until you have a sticky,

but firm dough ball. Remove the dough from the food processor

and knead in enough flour to make a firm (and not sticky) dough.

Feed through hand-crank machine.



Hang pasta to dry for later use (dried cooking time: 30 sec. to

1 min.) or use now (cooking time: 20-30 sec.)



Now, the variations:



Tomato-Basil: add 1 small can of tomato paste to pureed mixture

              and increase amount of flour to compensate.

Lemon(peel)-Basil: grate about 1 T. lemon peel and add that plus

                   1 T. lemon juice to pureed mixture. Adjust

                   amount of flour as necessary.

Lemon basil, cinnamon basil, spicey globe basil, etc. (the plants)

                   can use a little extra pepper--freshly ground,

                   if possible. I use green pepper for the lemon

                   basil and red pepper (not paprika) for the

                   cinnamon.



Basil is also good combined with garlic: puree the basil, etc., with

about 1 T. finely chopped garlic.



I make *tons* of pasta: my favorite of these is the tomato-basil with

a light alfredo sauce; or, dried & eaten as is. The lemon basil is

good with butter (or canola oil) and freshly grated parmesan.



If you have any questions, let me know--I might have forgotten

something!



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 29 Jan 1996 15:35:02 -0600 (CST)

From: "Mary Ann Gareis" <mgareis@warrior.MGC.PeachNet.EDU>

Reply-To: mgareis@warrior.MGC.PeachNet.EDU

To: herbs@teleport.com

Subject: RE: Herb study starting with basil

Sender: owner-herbs@teleport.com



OK all you basil enthusiasts out there.  I have no real recipes for basil to

share with you; I'm sorry.  I have never been successful at growing.  I

would however like some advice especially from those of you living in hot

climates.



I reside in south central Georgia.  I'm on the edge of zone 8, nearly zone

9.  We can get a lot of rain in summer, but we also usually have at least

one period of drought.  It gets very hot.  One year we were hitting upper

90s and low 100s in April.  That was unusual.  Usually temperatures in

excess of 100 wait until July which is when rain gets scarce.  Unlike most

of this state (which has red clay) my yard has rich black soil that drains

very well (pre civil war pecan plantation).  I know basil is supposed to abe

a full sun plant, but even partial sun crisped the last batch I tried to

raise.  I did water it frequently, which delayed its demise but could not

stop it.  What do you people who live in hot areas do.  I don't have room to

grow it in the house.  Am I doomed to trekking to the farmer's market in

Atlanta (2 and 1/2 hours away) to buy it in bulk.  I'd really like to grow

my own.  I really love pesto



From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 29 Jan 1996 21:27:17 -0400 (EDT)

From: "Mary Johnston, Library  X457" <MARYJ@hwing.saultc.on.ca>

Subject: INTRO

To: HERBS@teleport.com

Organization: Sault College

Priority: normal

Sender: owner-herbs@teleport.com



Hi everyone.  My name is Mary, and I've been on this list about 3 

months or so.  It was sooooo extremely quiet I thought I might have 

gotten unsubscribed somehow.  I'm enjoying the list and do like to 

read about where people are from and what they are growing.



I had a very small, but nice herb garden where I lived before.  Right 

now I'm just getting back into it.  



I live in Sault Ste. Marie, Ontario, Canada.  I beleive I'm in zone 

3 or 4.



As I speak, we are right in the middle of a very bad storm. It's been 

snowing and blowing all day, and is expected to continue into 

tomorrow.  Good thing I have all my seed catalogues to keep me going.



Bye for now.



maryj@hwing.saultc.on.ca           *      It's much more dangerous

Mary Johnston                      *      crossing the street.  At

Sault College Library              *      least when your're racing 

Sault Ste. Marie, Ontario          *      everyone is going the same

Canada                             *      way. --Jacques Villeneuve



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Tue, 30 Jan 96 11:31:03 EST

To: <herbs@teleport.com>

Subject: Another basil/tomato recipe

Sender: owner-herbs@teleport.com



I just came across this one in "The Ultimate Soup Book" .



Bread and Tomato soup (Pane e Pomodoro)



3 c. chicken stock

4 c. water

1/4 c. olive oil

2 garlic cloves, minced

1 t. fresh bail leaves minced (that can't be *nearly* enough :-) )

1/2 pound of Italian bread, sliced and exposed to the air for a couple of 

days

2 c. fresh tomatoes, peeled, cored and chopped with juice

salt and pepper to taste





In skillet, heat oil.  Saute garlic and basil in oil.  When garlic is

starting to brown, add bread slices.  Use a spatula to flatten 

slices slightly. Brown lightly on each side.  Remove bread.

Add tomatoes and boil 3 minutes.  



In soup pot, heat stock and water to boiling.  Add tomatoes.

Cover pot and simmer 30 minutes.  Season with salt and

pepper.



Place bread slices in flat soup plates, pour tomato soup over

bread.



(this sounds so good- I might even be tempted to try this with

canned tomatoes).



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Tue, 30 Jan 96 11:46:27 EST

To: <herbs@teleport.com>

Subject: Web site for recipes

Sender: owner-herbs@teleport.com



One of my favorite web sites for recipes is at:



Http://www.fatfree.com



all of the recipes have no added fat, and use low fat ingredients.  And the 

database

is searchable (a query on basil yielded 247 hits!!!!).  There are even a 

couple of

pesto recipes.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: JARVISR@WOOD-EMH1.ARMY.MIL

Date: Tue, 30 Jan 96 11:49:38 CST

To: herbs@teleport.com

Subject: Intro

Sender: owner-herbs@teleport.com



My name is Rick Jarvis, and I like this list!  When the traffic started

to pick up so dramatically last week I even dropped off the GARDENS list

so I'd have time to take part in this one.  (Chris - NOW look what you've

done!)



I'm a civilian employee of the US Army at Fort Leonard Wood, where I'm

the chief of logistics plans and operations (don't ask...).  I can't yet

get internet access at home, so I do my networking before & after work &

during lunchtimes at work - that explains my address.  I can download

stuff, take it home to read, prepare replies, and upload at work - what

a system!  I'm glad to see that there is now a digest form of this list

available.  I also subscribe to the HERB list (Aromatic & Medicinal

Herbs), HGA-L (Hobby Greenhouse Association), and a couple of other,

less active lists.



I live on 56 acres of rolling Ozark uplands in rural Maries county,

Missouri - population of 7000 in a 600-square-mile county.  My property

is about 5 acres of open fields and scrub; the rest is oak-hickory forest.

I have a small herb and perennial nursery; not much of a business, more

like a hobby that got out of hand.  One year I made some "windowsill herb

gardens" as Christmas presents (potted herb plants in a miniature orange

crate).  They went over pretty well, so the next year I produced some for

sale in a local flower and gift shop.  After selling these for a while, I

decided to see if I could grow more herb plants and some perennial flowers

to sell at a local farmers' market.  As I was preparing to do this, I

learned that, in order to sell perennial plants (including potted herb

plants), you must be inspected by the state Dept. of Agriculture for

nursery certification.  I got myself inspected, registered my ficticious

name ("J Rock Farm"), got a sales tax license, and now I'm a business.



I have a 10x20 greenhouse attached to the south side of my house, a 12x20

walk-in cold frame (which I've described on the HGA mail list), and

various patches of ground I use for herbs and perennials (the state

nursery directory lists me at 1/4 acre, but they're being *VERY* generous,

that may be the smallest area they can list).  I started out with a 6'x12'

herb garden many years ago, plus various annual herbs planted in the

vegetable garden.  About 5 years ago I tilled up 4 strips about 2'x 50'

each which are primarily devoted to herbs, although I also have some

flowers and blackberries there.  I've been working to establish some

display beds and nursery beds for both herbs and perennials in the field

in front of my house; I have one nice mixed bed established (10x40) and 3

others worked up for this year.  I'll have more time to work on them this

year, as I'm going to give up on selling at the local farmers' market and

try to attract customers to come to me.  I'm on a well-travelled state

highway that's a shortcut for tourists to get to Lake of the Ozarks, so

with some local advertising and signage I'm hoping to make it work.  Wish

me luck...



This year I'm expanding the scope of herbs that I grow - last year I grew

about 40 or 50 types for sale, plus another 40 or 50 types for personal

use and/or experimentation.  This year I'm trying some new ones - boneset,

betony, vervain, Aztec sweet herb, rattlesnake master, heal all,

southernwood, toloache, costmary, and several I can't think of right now.

As you can see, my interests extend beyond culinary uses to the medicinal,

ceremonial, and magickal uses of herbs.



Sorry if I've run on too much; I tend to do that when I get to talking

about herbs.  I look forward to taking part in discussions on this newly

invigorated list.





- Rick Jarvis

  Missouri Ozarks



From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Tue, 30 Jan 1996 14:10:41 -0500

To: herbs@teleport.com

Subject: Wide row gardening

Sender: owner-herbs@teleport.com



I have been trying to change over to wide row gardening (2 to 3 feet) in

order to invest more space to growing and less to weeding or mulching. 

 

Since we are talking about basil does anyone knowhaw the basil family takes

to growing in a wide row?



Also does anyone know of a mailing list such as this for growers of

everlasting flowers?





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 30 Jan 1996 13:12:22 -0600 (CST)

X-Sender: gringo@pop.interaccess.com (Unverified)

To: herbs@teleport.com

From: Albert Greene <gringo@interaccess.com>

Subject: Re: Herb study starting with basil

X-Attachments: C:\NETSCAPE\EUDORA\BASIL.MXP;

Sender: owner-herbs@teleport.com



   Here are a couple of my favorite recipes using fresh basil. 



Robin Greene

MasterCook export: basil



                     *  Exported from  MasterCook  *



                         Fresh Tomato Sauce,****



Recipe By     : Martha Stewart Living,  June\July 1992

Serving Size  : 4    Preparation Time :0:00

Categories    : Martha Stewart                   Pasta



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   3 1/2  pounds        plum tomatoes, (about 4 cups) -- peel,seed,chop

   1      teaspoon      salt -- more to taste

   3      tablespoons   olive oil

   3      cloves        garlic -- finely chopped

     1/4  teaspoon      red pepper flakes -- to taste

   1                    onion -- finely chopped

   1      cup           fresh basil leaves -- loosley packed

                        fresh ground pepper

          pinch         sugar

     1/2  cup           parsley -- coarsely chopped



  Place tomatoes in a colander and sprinkle with 1 teaspoon salt. Set liquid drain into sink for about 30 minutes. 

  Heat oil in a 12-inch frying pan. Add garlic and red-pepper flakes, if desired, and cook until garlic begins to color. Add onion and cook over low heat until very soft but not brown, about 10 minutes.

  Add tomatoes and basil. Add salt, pepper, and sugar. Turn heat to medium high and cook 5 to 10 minutes. until thick (sauce should bubble briskly). Stir in parsley and adjust seasonings.

  



                   - - - - - - - - - - - - - - - - - - 



NOTES : Really good sauce with 'Enchantment' tomatoes.

Nutr. Assoc. : 4527 0 0 0 0 0 0 0 0 0



                     *  Exported from  MasterCook  *



                         Shrimp Greek style *****



Recipe By     : 60 Minute Gorumet

Serving Size  : 4    Preparation Time :20:00

Categories    : Ethnic                           Seafood

                Pasta Dishes



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      tablespoons   olive oil

   1      teaspoon      garlic -- finely chopped

   2      cups          tomatoes -- peeled & seeded

     1/2  can           white wine, dry

                        salt and pepper

     1/4  cup           basil, fresh -- chopped

   1      teaspoon      oregano, dried

   1 1/2  pounds        shrimp, fresh -- devained

     1/8  teaspoon      red pepper flakes

     1/2  pound         feta cheese -- crumbled



Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly, stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt, and pepper. Add the basil and oregano. Cook over moderate heat about 10 minutes.

Heat the remaining 3 tablespoons of oil in a large skillet and add the shrimp. Cook quickly, about 1 minute, just until shrimp turn red. Stir as they cook. Sprinkle with red pepper flakes. Preheat oven to 400 degrees. Spoon the shrimp and any pan juices into a small baking dish. Sprinkle the shrimp with the crumbled feta sheese and spoon the tomato sauce over.  



                   - - - - - - - - - - - - - - - - - - 





Nutr. Assoc. : 0 0 0 1638 0 0 1016 4928 0 0







Robin Greene

gringo@interaccess.com

Wheaton, IL

Zone 5



From XYZ Sun Sep 23 01:42:27 2001

From: Judy Burley <jburley@trianon.worldtel.com>

To: "'HERBS@teleport.com'" <HERBS@teleport.com>

Subject: Intro

Date: Tue, 30 Jan 1996 12:06:52 -0800

Sender: owner-herbs@teleport.com



Hi:

I have posted before but haven't given a bio. So here goes,

I live in Nelson B.C. Canada - have no idea what zone it is

and have a raised bed garden done in several patches. It is in a very protected corner of my yard and has 6 foot high fence. The raised beds go from the entrance all around to the other side of the entrance- kind of like a Q and have a wooden path abour 2 feet wide and my herb patch is a raised bed about 6 feet square in the middle of the garden. I do have chives and mint in  the

regular garden as it tends to take over in the smaller patch.  This past year I had 2 kinds of basil - opal and bush - lemon balm - dill - oregano , creeping and bush - rosemary ,greek and regular - lemon thyme and lemon balm - garlic chives - spearmint and candy mint. I left my rosemary out under a mulch and have my fingers crossed.  I also had anise and a pretty yarrow in the middle - oh and a bit of parsley. The garden faces east and is protected on the west and north sides. So it doesn't get all day sun.  This year I am adding a raised bed by the house - facing west- about a foot wide and 20 feet long as I feel my tomatoes aren't getting enough sun. I also  have a large east facing deck that I put pots on - but in this area we have winds so things don't always do that well.

I can usually judge my last frost free day as May1 and the first frost is late Sept.

I have had a garden here for about ten years but last year was the first that I had a distinct herb patch.

This year i want more basil. - different varieties.

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

From: HerbalMuse@aol.com

Date: Tue, 30 Jan 1996 15:51:42 -0500

To: herbs@teleport.com

Subject: to sow the basil...

Sender: owner-herbs@teleport.com







On 29 Jan 96, Chris Reeve wrote:

>Today, in French, there is an idiom for ranting which translated literally

>means "to sow the basil".



>Does anyone know the French idiom?  As a former student of French and

one who "sows the basil" on too-frequent occasions, I'd be interested in

knowing.>



The French expression is "semer le basilic" for "raving."  Apparently, the

French believed their basil crops would only be productive if the farmer

shouted profanities while planting the seeds.  Actually, this was a custom

earlier practiced by Roman and Greek physicians.



From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 30 Jan 1996 18:40:58 -0400

From: Lee Mathewson <aj514@ccn.cs.dal.ca>

To: herbs <herbs@teleport.com>

Subject: Lee's World

Sender: owner-herbs@teleport.com



While stomping through the net I managed to answer my own question

on what herbs attract Butterflies. The herbs they like are:

dill, lavender, lemon mint. sweet marjoram, oregano, parsley, rue, sage 

and thyme. It looks like they like just about everything except "Basil"

Anyway, the URL for the Butterfly Web Site is: http://mgfx.com/butterfly/



   Lee (Mom to Brett 11 and Behn 9)

  aj514@ccn.cs.dal.ca 





                     "Whining is anger through a small opening"

                                        -Stuart Smalley



                     "A foolish consistency is the hobgoblins

                      of little minds"

                                        -Ralph Waldo Emerson









From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 31 Jan 1996 07:19:37 -0800 (PST)

From: Sheila Foster <foster@engr.csulb.edu>

To: CKimb28370@aol.com

Cc: herbs@teleport.com

Subject: Re: New to List

Sender: owner-herbs@teleport.com



On Thu, 25 Jan 1996 CKimb28370@aol.com wrote:



> I have just joined the list.  I really look forward to communicating with

> other people who are into herbs.

> I live near Jamestown NY.  I grow herbs and everlastings.  I sell some herbs

> potted fresh and dried.  I also enjoy making wreaths and arrangements from

> everlasting flowers and neat weeds.  Mostly I just sell enough to support my

> herb habit.

> Last year I started putting together some herbal tea recipes.  I have come up

> with some interesting combinations but would be very pleased to get some

> suggestions.  I would espicially like to learn how to use Hibiscus flowers in

> herbal teas.

> 



Could you please share some of your herbal tea recipes with us? I'd love

to hear about them. Also, any techniques for making the wreaths would

be interesting. 



I'm from So. Cal. and am sure I have different weeds, but from the 

infor from the rest of the list, it sounds like the herbs are similar. I do

grow sorrel and lemon grass along with many that others have mentioned. I'm

looking forward to more activity on this list.



Sheila - zone 9?? - I still have to look it up.







From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 31 Jan 1996 07:27:23 -0800 (PST)

From: Sheila Foster <foster@engr.csulb.edu>

To: Georgia Rothacker <gerrc@rc.rit.edu>

Cc: herbs@teleport.com

Subject: Re: Need advice & info

Sender: owner-herbs@teleport.com



On Thu, 25 Jan 1996, Georgia Rothacker wrote:



[skipping . . .]

> savory thrived.  Is there a rule of thumb for spacing herbs plants?  



I don't know - I always have the same problem. When I buy an herb in a two

inch pot it's hard to think that that plant can spread to 3 feet in one 

season. I'd be interested in that info too.

> 

> Also, I make jewelry for family and friends using dried flowers and herbs.  

> Everyone always asks if wearing certain herbs is supposed to have some kind 

> of effect on the wearer. Can anyone recommend a book where I can look up 

> folklore or purported properties of the following:  cinnamon, bay leaf, 

> rosemary, mustard seed, poppy seed, fennel, and clove?

> 



Georgia,



How do you make your jewelry. It sounds fascinating but I can't even picture

what it might be like. Could you share some instructions please.



Sheila





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 31 Jan 1996 10:04:48 -0700

From: Jenny Evans <JENNYE@nait.ab.ca>

To: herbs@teleport.com

Subject:  Hello

Sender: owner-herbs@teleport.com



I'm glad to see all the activity on this list.

I live in Edmonton, Alberta, Canada, Zone 3A, 100-120

frost-free days (though some years we may get 140

and actually get tomatoes ripe outdoors), quite dry,

very cold in winter with snow cover usually

continuously for 5 or 6 months.   Main growing season

is end of May to early Sept.  I have a backyard garden

which includes 2  herb patches and grow sage,

chives, lemon thyme, regular thyme and 2 kinds of

mint all of which winter over under the snow but a lot

of the obove-ground parts die off.  Parsley (a biennial)

also resprouts from last year's roots to give us early

fresh leaves, then  goes to seed but by that time this

year's new seedlings are producing.  I let it self-sow so

the 2 sets of parsley keep going from year to year in

the same patch. 



I have succeeded in growing rosemary but it does not

survive the winter  so never reaches the woody shrub

stage.  I tried potting it up for indoors under lights

along with other herbs to have fresh all winter, but our

indoor air is too dry and most just gradually die off.



I have grown Basil and Marjoram and Cilantro as

annuals outdoors.  Basil is not great, seems to be too

dry, anybody know different kinds that may be better

suited to a dry climate?



Besides the general growing and using exchange on

this list, I am interested in exchanging growing

information with other list-ers who are in the colder

dryer climates.  I like to find plants that really want to

grow here, and help them on a bit, rather than

struggle with plants that are not suited.

JennyE@nait.ab.ca









From XYZ Sun Sep 23 01:42:27 2001

To: herbs@teleport.com

Subject: Wide row gardening

From: conrad@richters.com

Date: Wed, 31 Jan 1996 18:20:24 -0500

Organization: Richters Herbs



CKimb28370@aol.com writes:



> I have been trying to change over to wide row gardening (2 to 3 feet) in

> order to invest more space to growing and less to weeding or mulching. 

>  

> Since we are talking about basil does anyone knowhaw the basil family takes

> to growing in a wide row?



Basils actually belong to the mint family, the Labiatae, so, as you can 

imagine, recommnedations are quite variable depending on the plant. 



I don't see any special problem growing basil in wide rows.  If you 

are counting on growing basil as a dense mass to keep back weeds, I

think you may be disappointed.  Weeding is going to be required 

no matter what.  As young basil stems are easy to damage, it may be 

difficult to weed between plants while the relatively slow-to-grow basil 

plants take hold and fill in.  You might consider using a plastic mulch

to help control the weeds; but that depends on whether you are sowing 

direct or whether you are planting plugs, and what market you are 

growing for, what varieties you are growing, costs, etc. 



One thing to watch for is Fusarium.  This disease causes sudden wilt 

and can easily destroy whole crops.  Once it infects the soil, the 

disease will persist for many years.  The disease can come on infected 

seeds, so it is a good idea to plant seeds that have been tested. 

Where to get Fusarium-tested seeds?  There are precious few companies 

that even know about the problem, let alone offer tested seeds, but 

we are one of them. 



> Also does anyone know of a mailing list such as this for growers of

> everlasting flowers?



I haven't heard of one.  Nor have I heard of one for commercial herb 

growers.  Maybe that will come.... 



Conrad Richter



-- Plan to Attend Richters' First Ever COMMERCIAL HERB GROWING CONFERENCE --

----- October 26, 1996 --- For details, email: conference@richters.com -----

RICHTERS HERBS                     | Info:                 info@richters.com

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Tel +1-905-640-6677  Fax 640-6641  | What's New for '96:    new@richters.com



