



From XYZ Sun Sep 23 01:42:27 2001

To: herbs@teleport.com

Subject: Re: Herb Study

From: culinary@richters.com

Date: Thu, 25 Jan 1996 18:39:47 -0500

Organization: Richters Herbs

Sender: owner-herbs@teleport.com



Deborah Kirwan <dkkirwan@creighton.edu> writes:



> 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.



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

herb world about "holy" basil.  Most of the seeds I have seen on the

market is actually a hybrid of undetermined parentage.  It is NOT

Ocimum sanctum, the "sacred" basil known to the Indians as "tulsi"

which many people assume.



We call "holy" basil, "spice" basil, following a convention established

by Helen Darrah in her monograph on basils.  I actually don't like her

choice of name because it confuses newbies who think that this is the

regular basil for regular basil use, but at least it is better than

"holy" basil which everybody gets confused with O. sanctum.



If you want the real McCoy, you need to insist on O. sanctum.  There

are several varieties (purple, green and probably others) and it does

turn up in seeds from Thailand where the plant is grown for use in

cooking.



Now, there is also such a thing as "Thai basil" which yet another

animal altogether.  If you are looking for the basil used in Thai

and Vietnamese cooking, you will want this.  Now, some companies

(including us) have in the past sold "anise basil" as being

equivalent to "Thai basil" but we now know that this is not true.



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

From: Judy Burley <jburley@trianon.worldtel.com

To: "'Ed McDowell'" <EdM@saros.com>, Georgia Rothacker <gerrc@rc.rit.edu

Cc: herbs <herbs@teleport.com

Subject: Recipe using Basil

Date: Thu, 1 Feb 1996 11:24:31 -0800

Sender: owner-herbs@teleport.com



Since this is Basil week I have to give you this recipe.  Actually I am making this for supper and putting it here for you came to me over breakfast.



Anyway this is called PUTTANESCA (Pasta of the Night) rumour has it that it was developed by "ladies of the Evening" in Seville and since it is quite quick to prepare it aids in time management (I didn't make that up it's written right here on the recipe)



So here goes,



8- 10 meduim tomatoes

	cut into 1/2 inch slices

2 sm cans of anchovies (you can't leave these out - trust me the fish taste dissapears in the cooking- but use them right after opening the can - sitting around doesn't help them)

1/2 cup or more of black pitted olives -chopped

1/2 tsp of dried crushed red pepper flakes

1 cup or more of fresh basil (I am using stuff I froze last summer)

5 cloves of garlic - chopped

Olive oil

1 - 1&1/2 pounds of spaghetti or fettucine or penne pasta

1 cup or m ore of freshly grated parmigiano reggaino or asiago

Freshly ground black pepper



1. Preheat the oven to 350 F(180 C)

2. Ina large lasagna type pan about 12 inches by 15 inches make two layers each of the tomatoes, anchovies,garlic, pepper flakes and 1/2 cup of the basil, in  that order.  Drizzle each layer with olive oil and give a goos prinkling of black pepper. Bake in oven for 30 - 35 minutes.

3. While the rest is baking - cook the pasta. Drain and put in a large serving bowl -toss with a bit of olive oil and half of the cheese. Chop up the baked mixture a bit and add to the pasta. Add the rest of the cheese and the rest of the pasta.

4. Serve with a crusty italian bread to mop up the juices and offer more grated cheese and black pepper.



hint - if you are in a great hurry you can cook the mixture in a heavy pan on top of the stove - simmer for 10 - 15 minutes. Carry on with the rest of the recipe as usual.

This recipe is from the "Cooking without Looking Cookbook" put out by the CBC and Vicky Gabbereou as a fund raiser for street kids.  I find that I can feed 4 with this and rarely have leftovers.



Enjoy - we will tonight

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 1 Feb 1996 16:10:02 -0500

X-Sender: herbs@kwic.com

To: herbs@teleport.com

From: Marilyn Edmison-Driedger <herbs@kwic.com

Subject: Info re: dry flowers

Sender: owner-herbs@teleport.com



There are many books on the subject of dry flowers ( everlasting flowers

seem to go hand-in hand with herbs) Once you get hooked your hooked.

"Flowers That Last Forever "by Betty E.M. Jacobs is a good book for the

beginer.A newer book "AN Everlasting Garden " by Jim & Dotti Becker is also

worth looking for. " The Complete Book Of EVERLASTINGS "by Mark& Terry

Silber ; 213 pages is top of the line.

        Herbally hooked,

                        Marilyn

Marilyn Edmison-Driedger

The Herbal Touch

Otterville, Ont., Canada

N0J 1R0





From XYZ Sun Sep 23 01:42:27 2001

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

Subject: Seasonally appropriate recipe...

Date: Thu, 01 Feb 96 16:27:25 -0500

From: Paula King <paulakin@ncinter.net

Sender: owner-herbs@teleport.com



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



As much as I am enjoying the Basil recipes, I cannot go out to my garden 7

gather up the fresh stuff that I so dearly love right now. As I write this,

quite a bit of the US is in the clutches of a VERY brutal cold snap. Here,

then is a recipe I have made, and I feel is seasonally appropriate, as it

make the house smells godd & feels comforting to eat.....

             APPLE BREAD PUDDING

Ingredients:

2 cups milk   3/4 cup maple syrup  1 Tablespoon Cinnamon (use more if you

wish)  1 cup egg white (6-8 eggs) 4 cups diced bread (I used a couple extra

slices to make this just a bit on the drier side) 2 cups apples, peeled &

diced    1 cup raisins    1-2 cup oatmeal

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

**

Oven at 350 degrees

In a large bowl, combine milk, maple syrup & cinnamon. In another bowl, beat

egg whites until frothy. Add egg white to milk mixture& stir. Add bread &

oatmeal & toss well.



Fold in diced apples & raisins & pour into a nonstick or lightly oiled

8x12x2 baking dish. Bake 45-50 minutes or until top is very brown & crisp. A

knife inserted in the middle should come out clean.

Serve warm or at room temperature.

My hubby's mom used to make this & they would serve it in a bowl with milk

poured over it. I like it just by itself, really..........

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

**Hmmmm.....this next one really hasn't any spices in it, but it's just too

good not to share. Good one for Chocoholics who enjoy eating themselves into

a cocoa-induced trance/coma. (giggle)



                MICHAEL'S BOUL DE NEIGE



10 oz semisweet chocolate, coarsley chopped or use chips.

3/4 cup strong brewed coffee

1  1/4 cups sugar

1 1/2 sticks unsalted butter at room temperature

5 eggs

1 oz dark rum or coffee liqueur (optional)

2 pints heavy cream

***********oven at 350 degrees

grease a 5 1/2x9 in loaf pan. In double boiler, melt together chocolate,

coffee & sugar over low heat. Set aside to cool for 10 minutes. Turn the

mixture into a medium bowl, and with an electric mixer, add butter until

incorporated. One at a time, add the eggs. Add rum now, if using it.

Pour mixture into the loaf pan & bake 1 hour until the mixture is puffed &

cracked. Cool to room temp on a rack, then refrigerate overnight.

To serve:In a bowl, whip the cream until it holds stiff peaks. Use an ice

cream scoop & shape the chocolate into balls. fit a pastry bag with a star

tip & pipe each boule with a coating of whipped cream.

**************LAZY WAY TO SERVE************************************

Skip the whipping cream. Buy the aerosol stuff or the tub. Have evryone

scoop out what they want & squirt the whipped stuff on. Tastes every bit as

good if you don't have to try to impress folks with your culinary wizardry.



Paula King

(Still don't know what zone I am in, except that it's *%$#<+COLD!!!





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 1 Feb 1996 16:50:29 -0500

X-Sender: herbs@kwic.com

To: herbs@teleport.com

From: Marilyn Edmison-Driedger <herbs@kwic.com

Subject: Re: Herbal Tea

Sender: owner-herbs@teleport.com



The best" tea"'herb in my garden has to be lemon verbena it is stronger of

lemons than the lemon itself. What more could you ask for?Lemon Verbena

"Aloysia triphylla" is grown in Central America where the oil is distilled

and used as artifical lemon  flavouring.In colder climates in can be grown

outside as an annual.I bring my tree in before September frosts and winter

indoors (14 years now) It also is great with fish and an excellent dry leaf

to add to potpourri. Laura Ingels on Little House on the Prairie talked

about lemon verbena perfume.If you don't want the hassel of wintering a

tender perennial try lemon balm ,not as strong but it cheers up any one that

is grumpy. Force feeding works!

All mints go in tea. My recipe is to warm tea pot, add handfulls of fresh or

dry herbs  and always 1 to 2 tablespoons of honey .The honey not only

sweetens the tisane but draws out more flavour. Good reading material "The

Herbal Tea  Garden" by Marietta Marshall Marcin Storey Communications

Inc.-224 pages.Anise hyssop, lemon basil, lemon grass, fennel,bergmont (the

1996 herb of the year) are a few more to add to your wish list.

        herbally yours,

             Marilyn       zone  6a



>I came up with myself.  If anyone else has any

>to share with me it would be much appreciated.



>SPICE OF LIFE



Marilyn Edmison-Driedger

The Herbal Touch

Otterville, Ont., Canada

N0J 1R0





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 1 Feb 1996 18:34:33 -0700

Subject: RE: Herb study starting with basil

From: Gail Nazemi <nazemi@AZStarNet.com

To: <herbs@teleport.com

Sender: owner-herbs@teleport.com



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



>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



I live in Tucson, Arizona and have the same problem you describe.  I found a

place in the yard where basil does very well.  I have some wine barrels along

a sidewalk. Some of them are very near a tree.  When first planted the basil are

in direct sun from morning til around 2 or 3pm.  The increasing heat and the

increasing foliage from the tree coincide and by the hottest part of the summer

the basil is in the shade or filtered sun for a good part of the day.  They do

very well as long as I can keep them from going to seed.  I also have to water

them everyday in the hottest part of the summer.



Gail



From XYZ Sun Sep 23 01:42:27 2001

nazemi@mail.azstarnet.com

From: mvinqvist@mta.ca

Date: Fri, 2 Feb 1996 09:25:55 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

Subject: herbal tea

Sender: owner-herbs@teleport.com



Hi all,

The only herbal tea I have ever made myself is a combination, to taste, of

        raspberry leaves,

        mint leaves,

        dried berries, and

        orange peel dried

        (leaves can be dried or not).

My mom (aren't they great) recommended the raspberry leaves after an

herbalist on the radio said that teas made with it were especially good for

women, making mentrual cycles and labor easier somehow (which my book on

pregnancy and child care also concurred with, even though they also

recommended against experimenting too much with other homemade herbal tea

mixtures while 'preggers'). Even if it doesn't work, it makes a darn tasty tea.



 PS, I am really sorry if I just offended any guys, but I thought any ladies

out there might be interested.



Mindy Vinqvist

Sackville, NB Canada

Hardiness Zone 5b

mvinqvist@mta.ca





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Fri, 2 Feb 96 9:55:07 EST

To: <herbs@teleport.com

Subject: Herb of the week- Rosemary

Sender: owner-herbs@teleport.com



On Monday, I'll post information on rosemary like I did this week

for basil.  Please pull out all your rosemary recipes over the

weekend.



Here is a tentative list of other herbs people have asked to

have covered.  If you don't see your favorite here, please

send me an email.



thyme

sage

mint

dill

summer savory

lavender

lovage

bay

garlic

marjoram/oregano

juniper



To be honest, I don't have much information and no recipes for lovage

and juniper so I'll be looking for extra help on those.



I was also thinking of covering aromatic seeds as a week, like

anise, fennel and caraway seeds, since the flavors of these are

pretty much interchangeable.  Maybe another week or so on herb

combinations like herbs for vinegars, or seasoning mixtures.



Chris

creeve@banyan.com





From XYZ Sun Sep 23 01:42:27 2001

Subject: Question about rooting cuttings

Date: Fri, 02 Feb 1996 09:50:12 -0500

To: herbs@teleport.com

From: theservs@gate.net (Thomas E. Haug)

Subject: Help



Hello Everyone,



I'm new to trying to grow things. I'm the kind of person whose plastic

flowers die on me. My question is... how do you get roots to grow from a

cutting?  I have looked all over the net...but no luck finding this

information. I would like to know about starting roots form a rosemary cutting.



Thank you,



Kathy and Tom Haug





From XYZ Sun Sep 23 01:42:27 2001

From: Ron Lunde <ronl@teleport.com

Date: Fri, 2 Feb 1996 08:49:10 -0800

To: herbs@teleport.com

Subject: Re: herb catalogs

Sender: owner-herbs@teleport.com



FYI: You can request Richter's catalog directly from their Web site, if

you have a Web browser -- see "http://www.richters.com".  (You can also

fill out the same request form in my herbs & spices pages, now.)  You should

also check Gardenweb's list of suppliers at "http://www.gardenweb.com/aogs"



--Ron

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



>Does anyone know how I can get a copy of Richter's or other catalogs?





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Fri, 2 Feb 96 11:50:21 EST

To: <herbs@teleport.com

Subject: Starting cuttings

Sender: owner-herbs@teleport.com



My answer is...it depends.  Some cuttings are really easy, some very

difficult.

My general procedure is to put some vermiculite in a disposable plastic cup

that I've punched drainage holes in.  I make the cutting at an angle.  I

strip off

the lower leaves so there is an inch or so of stem.  I then wet the stem

and

stick it in a package of rooting hormone and poke this into the

vermiculite.

I use the plastic cups for a couple of reasons: 1) they're disposable so I

don't contaminate any plants with diseases and 2) since they are

transparent,

you can see when sufficient roots have developed and not cause damage

to the plant by tugging on it - as is usually recommended.



Some cuttings may require bottom heat, or plastic wrap around the plant

to keep the leaves from drying out.  I've only successfully starting a bay

cutting once, and that was because I kept at it for almost 6 months!

Scented

geraniums on the other hand root in a couple of weeks.  Rosemary I'd put

on the "harder" list, although I've had better success in the spring when

a growth spurt is naturally occuring anyways, than in the fall when the

plant

is shutting down.



Chris

creeve@banyan.com





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 02 Feb 1996 17:13:07 -0100

To: herbs@teleport.com

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

Subject: Re: Ginseng

Cc: cap@iconz.co.nz (Russell & Silke Carter)

Sender: owner-herbs@teleport.com



At 01:14 03.02.96 +1300, Russell & Silke Carter wrote:

>Ginseng, a medicinal herb for donkeys years used by the Chinese in a great

>deal of applications... does anyone know more about this plant and it

>useage, by-products etc...is it available in oil form and can one mix this

>with other ingredients to produce some kind of authentic homeopathic

>medicine. In what form can one purchase this produce in South

>Korea?...anything about Ginseng really.



There's an entry on ginseng in the medicinal herbFAQ... read that before

asking more about it, on the _medicinal_ herblist. This is the culinary

herblist, and as far as I know ginseng has no culinary values ...except

of course Ginseng brandy... but alas, I haven't got _that_ recipe.



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

Date: Sat, 3 Feb 1996 11:55:14 -0500

X-Sender: risa@sover.net (Unverified)

To: herbs@teleport.com

From: risa@sover.net (Risa Mornis)

Subject: Herbalists' Cookbook update

Sender: owner-herbs@teleport.com



My apologies to those of you who have already seen this post.



I am compiling a cookbook called HERBALISTS COOKBOOK, Herbalists Share Their

Favorite Recipes. The focus will be healthy, original recipes containing

wild and cultivated herbs. Profiles of the contributing herbalists and an

appendix of their practices and businesses will be included. I currently

have 50 contributers but need 80 or more. Particularly in need of

contributers from outside of the U.S.A. And Male herbalists' recipes are

also needed. If you would like to contribute request information or send 2-8

recipes, your profile and address to risa@sover.net or snailmail to the

Village Healer, HCR 71, Box 4a, Reading, VT 05062.



I currently am in need of Main dishes, desserts, and breakfast dishes.



Thanks for your time!



Risa Mornis

Village Healer

HCR 71, Box 4A

Reading, Vt 05062

risa@sover.net





From XYZ Sun Sep 23 01:42:27 2001

From: Pixellle@aol.com

Date: Sat, 3 Feb 1996 15:32:50 -0500

To: herbs@teleport.com

Subject: Rec: Rosemary Focaccia

Sender: owner-herbs@teleport.com



Hi, all!  I've been enjoying this list but haven't yet introduced myself.

I need to find out my zone, though, so I'll save  my intro for later.

My computer's been down for a while, but I'm back online now -- is

this the right week for rosemary?  Hope so -- if not, please excuse.  I'd

mentioned a recipe for rosemary focaccia a while ago & promised to post

if people seemed interested.  They did, so here it is:



Rosemary Focaccia



Yields 6 to 8 servings



2 tablespoons dried or fresh rosemary leaves

1 cup boiling water

1 package dry yeast (about 1 tablespoon)

1 teaspoon sugar

1 teaspoon salt

3 tablespoons olive or rosemary oil (recipe follows)

1 1/4 cups whole wheat flour

1 - 1 1/2 cups unbleached white bread flour

1 teaspoon coarse or Kosher salt

3-4 fresh rosemary sprigs



Crush the rosemary leaves with a pestle or chop them finely.  Pour the

boiling water over the rosemary leaves in a large mixing bowl.  Let the water

cool to a temperature comfortable on the inside of the wrist.  Add the yeast

and sugar.



After about 5 minutes, when the yeast is bubbling, add the salt and one

tablespoon of the olive oil.  Stir in the whole wheat flour.  Add only as

much white bread flour as you need to make the dough pull away from the sides

of the bowl.  Knead the dough for 5 to 10 minutes, until it is smooth and

springy.  As you knead the dough, add just enough flour to prevent sticking.

The dough should remain rather soft.



Oil a large bowl.  Place the dough in the bowl, turning it once to oil both

sides.  Cover the bowl with a damp cloth and set it aside in a warm place for

about 1 1/2 hours or until doubled in size.



Punch down the dough and knead it for a minute or two.  Oil a large baking

sheet with olive oil.  Stretch and pat the dough on the baking sheet to

roughly form a 12x12-inch square.  Cover the pan and let the dough rise again

for about 45 minutes.



Preheat the oven to 375.  Make indentations with your fingertips about every

2 inches, dimpling the dough all over.  Sprinkle coarse salt over the top.

Lightly press in fresh rosemary sprigs.  Drizzle the dough with the remaining

2 tablespoons olive oil.  Bake for about 25 minutes, or until golden.  Serve

warm, cut or broken into pieces.



Variations:

Top with a small onion, sliced paper-thin.  Lightly press the onion slivers

into the dough before the second rising.



Top with sliced rounds of cherry tomato and black olive and thinly-sliced red

onion, pressing them into the dough before the second rising.



Combine any herbs and any toppings.



Rosemary Oil



Put several small branches of fresh rosemary into an empty olive oil bottle

or other glass bottle.  Fill the bottle with olive oil.  After a couple of

days, the resins in the rosemary will seep into the oil to turn it a darker

green.  Then, each time you use the rosemary-scented oil, simply refill the

bottle with more olive oil to keep the rosemary covered.



Note from Beth: I recently read about problems with home-made herb-infused

olive oils getting bacteria.  Apparently the olive oil is an ideal

environment for breeding.  I would guess you'd be fine if you used your oil

up in a few days, but probably would not recommend the "on-going" method

described here.  By the way, herbed vinegars are fine because the acidity of

the vinegar is a safe environment.



Enjoy!



Beth



From XYZ Sun Sep 23 01:42:27 2001

Date: Sun, 4 Feb 1996 18:51:25 -0800

From: "Mary Johnston, Library  X457" <MARYJ@hwing.saultc.on.ca

Subject: storing garlic

To: herbs@teleport.com

Organization: Sault College



My husband got a braid of garlic for Christmas.  We REALLY love

garlic.  Anyway, the braid has about 15 bulbs to it.  Last night I

chopped a few cloves and they were soft.  How and where should I be

storing this thing.  It's in a plastic meshing hanging in my kitchen.



TIA



mary



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

Date: Sun, 4 Feb 1996 21:44:24 -0800

To: herbs@teleport.com

From: sevans@awinc.com (Shaula Evans)

X-Sender: sevans@awinc.com (Unverified)

Subject: Re: Ginseng

Cc: revans@awinc.com

Sender: owner-herbs@teleport.com



>At 01:14 03.02.96 +1300, Russell & Silke Carter wrote:

>>Ginseng, a medicinal herb for donkeys years used by the Chinese in a great

>>deal of applications... does anyone know more about this plant and it

>>useage, by-products etc...is it available in oil form and can one mix this

>>with other ingredients to produce some kind of authentic homeopathic

>>medicine. In what form can one purchase this produce in South

>>Korea?...anything about Ginseng really.



I thought I would send along my one ginseng recipe.  Haven't tried it yet

myself, but it comes from _The Korean Cookbook_, by Judy Hyun, which is

usually a source of fabulous recipes.



INSAM CHUNKWA (Ginseng Cake)



Ingredients:



4 dried Korean ginseng roots

2 cups water

1/2 cup honey



1.  Simmer the ginseng roots in water for 4 hours in a heavy pot.  There

should be 1/2 cup liquid left after this time.



2.  Add the honey and cook over an extremely low flame for 2 hours or

longer.  Do not add more water for the ginseng will be ruined.  If there is

any risk of burning the ginseng, remove the pot from the stove for one

hour.  the ginseng roots should then be quite soft.



3.  Cut the roots on a diagonal into thin slices.



Serves 4.





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 5 Feb 1996 09:01:28 -0600 (CST)

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

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

To: herbs@teleport.com

Subject: RE: rooting rosemary

Sender: owner-herbs@teleport.com



I have had incredible luck rooting rosemary in just plain water.  I take a

good cutting, not too woody and put it in a jar or glass of water in a

window.  Check to make sure your water doesn't evaporate; add more as

necessary.  When I've done this, in a few weeks I have a pretty decent root

system.  Pot it and nurture the plant along until it's pretty good size

before you put it outside (if you plan to put it outside.)  THis has worked

for me.  You just have to be patient.  I imagine some other people on the

list will have suggestions for rooting compounds which I've heard are good.

I've just never used them.



From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 5 Feb 1996 08:45:17 -0800

To: herbs@teleport.com

Subject: More on garlic storage

Sender: owner-herbs@teleport.com

From HerbalMuse@aol.com  Mon Feb  5 05:17:39 1996



In a message dated 96-02-04 21:52:23 EST, you write:



>My husband got a braid of garlic for Christmas.  We REALLY love

>garlic.  Anyway, the braid has about 15 bulbs to it.  Last night I

>chopped a few cloves and they were soft.  How and where should I be

>storing this thing.  It's in a plastic meshing hanging in my kitchen.



You're storing it alright, but the garlic bulbs will only last a month or

two.  If they're just soft, and not yet spoiled, you could roast the whole

bulbs and serve as an appetizer!  Or, you can put the whole cloves into a

food dehydrator and store the dried garlic in a glass jar. These are great to

add to soups, etc.





From XYZ Sun Sep 23 01:42:27 2001

From LeslieAB@aol.com  Mon Feb  5 07:49:52 1996

Date: Mon, 5 Feb 1996 10:49:19 -0500

Subject: garlic



Your garlic should do nicely just hanging in the kitchen.  You might want to

take it out of the plastic mesh, though.

Love that garlic!

LeslieAB





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Mon, 5 Feb 96 20:05:27 -30000

To: <herbs@teleport.com

Subject: Rosemary info

Sender: owner-herbs@teleport.com



I'm a little late in getting this out, as I was off-site today.

I'm glad to see that some of you started without me!!! :-)



This week I'm leaving off the medicinal info, because of

someone's request, and I'm hoping I have the line feed stuff

done rright- for some folks the margin was being truncated.



By the way- last week I said I had no lovage recipes, and over

the weekend I looked through all my reference books and found

several.  I still have no juniper recipes though, other than

Henriette's.



Chris

creeve@banyan.com



Common Name: Rosemary

Latin Name: Rosmarinus officinalis

Member of:  Labiatae (mint family)



Growing requirements:  Full sun, slightly acid soil (6.5 pH), good drainage,

perennial but must be brought in for the winter in Zone 6 and less.  Seeds

are tough to germinate, cuttings are preferred.



Rosemary is used for topiary.



Folklore:  It is said that rosemary originally had white flowers,  but Mary

(mother of Jesus) laid her cloak on a rosemary plant and it turned the

flowers blue.



If rosemary thrives, the woman rules the household.



Rosemary used to be put under pillows to prevent nightmares.



Culinary uses:



A special affinity for lamb, also beef, veal, poultry and game.



Try roasting a chicken with half a lemon and some fresh rosemary sprigs

placed in the cavity.



Add to summertime lemonade.



Good in split pea soup.



A small amount is great added to bread or biscuit recipes.  I use rosemary in

my pizza crust.



Roast potatoes with garlic and rosemary with a little olive oil in foil.



I  make a rosemary oil by infusing some chopped fresh leaves in a pan,

covering it with good olive oil and heating on low for an hour.  Sometimes I

will heat it up several times over several days.  I use this oil to put on

vegetables before grilling, to put on bread dough when making focaccia, on

chicken before roasting.  This oil should be stored in the refrigerator.



Fresh rosemary can be put on coals before grilling to enhance the flavor of

whatever is grilled.



Storage:



Rosemary is one of the few herbs that tastes almost as good dried as it does

fresh.  However if you want to preserve the fresh taste, you can freeze the

leaves or mix them with butter and then freeze the butter.



Other uses:



hair rinse for brunettes



Essential oil (few drops) added to a few ounces of oil (jojoba, grapeseed or

almond) makes a great massage oil.



As a flea dip for dogs, make a tea of 1 t. herb per one cup water, use for

after bath rinse or between baths.



From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 6 Feb 1996 09:08:40 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

From: mvinqvist@mta.ca (Mindy Vinqvist)

Subject: Fun with Rosemary

Sender: owner-herbs@teleport.com



Hello all,

I have three fun things with rosemary...two for eating and one for hair.



Rosemary Vinegar

(The Complete Book of Herbs  ISBN 1-85967-011-3)

2 1/2 c rosemary sprigs plus extra to decorate

2 1/2 c white vinegar

        Fill sterilized wide neck bottle or jar with rosemary.  Fill to top

with vinegar.  Cover tightly and place in sunny spot for 4-6 weeks.  Filter

through coffee filter and discard rosemary.  Heat vinegar to simmer but not

boil.  Pour vinegar into fresh sterilized bottle.  Add fresh sprig of

rosemary (or 2) to decorate, then seal.  Use within 1 year.



Green Beans with Sauteed Mushrooms (and Rosemary and Basil)

(The Lighthearted Cookbook  ISBN 1-55013-068-4)

3/4 lb fresh green beans        1 tbsp margarine     1 clove garlic minced

2 tsp  chopped fresh basil (1/2 tsp dried)

1/4 tsp dried crumbled rosemary (about 1 tsp fresh)

8 med sized mushrooms, sliced           dash hot pepper sauce

        In saucepan of boiling water cook beans 6-8 min until tender-crisp

(I myself prefer steaming them) then drain.  In separate saucepan, melt

margarine and add remaining ingredients.  Cook over medium heat 3-4 minutes

or until mushrooms are tender.  Transfer beans to warm serving dish and pour

mushroom mix on top, toss to mix.  Serves 4.



Rosemary Hair Tonic

(Complete Book of Herbs   ISBN 1-85967-011-3)

1 c fresh Rosemary tips

5 c bottled water

        Combine in saucepan and bring to boil.  Simmer approximately 20 min,

then allow to cool in pan.  Strain and store in clean bottle.  Use after

shampooing.

        This is supposed to control oily hair, and enhance shine and natural

color.



        (I wouldn't know, my hair can't remember what its 'natural' color is

supposed to be, heh heh heh) - the only problem is the book doesn't say if

you rince your hair with water after the rosemary rince...I am under the

impression that you DON'T rince with water after, which should make your

hair smell pretty neat all day.  It shouldn't hurt your hair if you leave it

on, and it shouldn't leave any residue so your hair should feel as normal.

But, try it and see.  Just don't sue me, I'm poor.



Enjoy,



Mindy Vinqvist

Sackville, NB Canada

Hardiness Zone 5b

mvinqvist@mta.ca





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 06 Feb 1996 22:32:47 EST

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

To: herbs@teleport.com, mvinqvist@mta.ca

Subject: Fun with Rosemary

Sender: owner-herbs@teleport.com



Hey Mindy-

The rosemary rinse is the last thing on your hair...no residue.  Also

it is good in a bath or in your soap if you have arthritis.  I read

that the  University of Cincinati has proven thatstroking rosemary

triggers the memory responses in the brain...Maybe Hamlet was right...

I should carry it with me all the time.  I also use it in my anti-

snore potpouri and mothe repellants...but rosemary is one of my

favorites, I can't imaine chicken or lamb without it.





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 06 Feb 1996 23:10:23 EST

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

To: herbs@teleport.com

Subject: Basil

Sender: owner-herbs@teleport.com



Jenny Evans-



I read your message and I just can't imagine basil being successful

up in Alberta.  Basil is a mediterrean plant and needs lots of hot

dry weather.  Too much water or not enough heat will make for

"dwarffy" basil ...not the lush tall plant it can be.  The hotter the

weather, the stronger the flavor.  Here in Southern Pennsylvania I

cannot grow it in my warmest window sill in the winter and friends

with green houses just cannot get it to grow into a real basil plant

like we are used to in the summer.

But good luck...Basil is one of my favorite herbs...my husband calls

me the "Basil Queen" because we use it in everything in the summer

time...even in lemonade.





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 06 Feb 1996 23:32:47 EST

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

To: herbs@teleport.com

Subject: Introduction

Sender: owner-herbs@teleport.com



Hi. I'm Pat Sweetman and I live in Southern Pennsylvania, USA.  We

live on a small farmette in a 170 year old stone house.  We have

sheep and I spin and paint, but I love herbs.  All I do seems to

revolve around herbs.  I belong to the Nat'l Herb Society and am past

president of two herb clubs and belong to one more besides.  We've

lived in the Middle East, Europe and all parts of the USA except the

Pacific Northwest.

I have had herbs at every house I lived at since 1972 and started

with them on the culinary side since we were meeting people from

different places.  I now have a dye garden,a lemon herb garden (my

personal favorite), bug repellant, fragrance, tea, dried, and

medicinal, bee, and kitchen herb gardens.  I give lectures and

classes on herbs and use them around the house consistently.

I am absolutely thrilled about this network and enjoy all the

messages I get to read.  Info sharing is so important.  This year I

am the education chairman of two of my clubs so I am always looking

for more knowledge.  The more I learn, the more I realize I don't

know.

I have found that "Herbies" are some of the most interesting people I

have ever met.  We are a differnent breed. I llike that.

I am looking forward to sharing recipies (edible and otherwise) and

"hands on " info with all of you.  Gosh, I am looking forward to

spring.





From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Wed, 7 Feb 1996 09:53:25 -0500

To: herbs@teleport.com

Subject: Favorite Rosemary use

Sender: owner-herbs@teleport.com



My favorite use for rosemary is in broiling or grilling chicken and lamb

chops.



For chicken I use melted butter garlic salt (or powder) powdered ginger and a

sprinkling of rosemary.



For lamb chops I use garlic salt, sage and rosemary.  People who swear they

hat lamb will even like this.



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 7 Feb 1996 10:53:53 -0600

X-Sender: dw00057@mail.ltec.net

To: herbs@teleport.com

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

Subject: Rosemary Roast Chicken...

Sender: owner-herbs@teleport.com



In a quirk of fate, my local paper printed the following recipe this

morning.  I haven't tried it yet, but it looks tasty.  If you prepare it,

let us know how it tastes!



Rosemary Roast Chicken with Fennel and Peppers



1   large garlic clove, very finely minced

3   tablespoons minced fresh rosemary

2   teaspoons minced fresh sage

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1   large frying chicken (about 3 1/2 lbs), cut into

     serving pieces

1   large fennel bulb, trimmed and cut into 1-inch wedges

1   large red or yellow bell pepper, diced

2   ounces pancetta, finely diced, or 1/2 cup diced bacon

2   tablespoons olive oil

Juice of 1/2 medium lemon

2/3 cup of chicken stock or reduced-sodium canned broth

1/4 cup dry white wine



In a small bowl, combine the garlic, 2 tablespoons of the rosemary, sage,

1/4 teaspoon of the salt and 1/4 teaspoon of the ground pepper to make a

paste.  Rub the paste over the chicken pieces, cover and refrigerate four to

12 hours.



Preheat oven to 400 degrees F.  In a large, shallow roasting pan, arrange

the chicken, skin side up, fennel and bell pepper.  Scatter the pancetta

(bacon) over the ingredients in the pan.  Sprinkle with olive oil, lemon

juice, and remaining 1/4 teaspoon salt and 1/4 teaspoon ground pepper.  Bake

(Roast?) 30 minutes.  Pour the chicken stock into the bottom of the pan and

bake (roast?) until the juices from the chicken thighs run clear, 25-30

minutes longer.  Transfer the chicken and vegetables to a large platter,

cover and keep warm.  Place the roasting pan over high heat and add the

wine.  Stir up the browned bits from the bottom of the pan and boil until

the juices are slightly reduced, two to three minutes.  Add the remaining 1

tablespoon rosemary and adjust the seasoning to taste.  Pour over the

chicken and vegetables and serve.



(My note:  The recipe is for "Roast" Chicken, yet the instructions call for

"Baking."  Of course, roasting is a dry-heat cooking method (lid off the

pan), while baking is generally thought of as a moist-heat cooking method

(lid on the pan).  Since I haven't made this yet, I'd try "roasting," with

the lid off.  My guess is that the chicken would have a much more appealing

appearance...)



*-*-*-*-*-*-*-*-*-*-*-*-* Zone 5 *-*-*-*-*-*-*-*-*-*-*-*-*-*

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: CReeve@banyan.com

Date: Thu, 8 Feb 96 9:53:04 EST

To: <herbs@teleport.com

Subject: doubling up herbs for next week

Sender: owner-herbs@teleport.com



Since the traffic on this list has still been pretty limited, I was

thinking of doubling up

on herbs for next week.  The plan is for lavender and lovage (hmmm..sound

like

it could be the name of a tea shop!).



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: 09 Feb 96 18:22:01 EST

From: Robert Loach <102666.2623@compuserve.com

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

Subject: Earl Grey tea

Sender: owner-herbs@teleport.com



Hi y'all!

I love Earl Grey tea, and today as I was sipping and looking at the container, I

noticed that one of the ingredients is Bergamot.  I assume that that is monarda

(alias Bee Balm).  Does anyone have a recipe for Earl Grey tea that we herb

growers can make at home?

Rob Loach in Greenville SC, zone 7

102666.2623@compuserve.com





From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 10 Feb 1996 00:01:19 EST

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

To: herbs@teleport.com

Subject: Anti-snore potpouri

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



This is to every one who would like the anti snore potpoouri that I had

mentioned.  This is a really busy week end for me so I don't have time

to check out the recipe until Monday-ish.  I put a lot of different

things in it  and I want to make sure I odn't forget anything.  I have

to tell you that altho' I feel it does help, what helps best are ear

plugs and a closed door between he and me at night...exccept I get

lonely and can't hear the alarm. But I shall get in gear on Monday.

Also, lets's give the "one herb a week" a little more of a chance.  We

really could try to add any info we know about the herb...sometimes

things take a little while to get things moving.  I am giving a class

on arlic in a few weeks and would appreciate any unusual info anybody

has on it...I always try to be very thorough about any herb I focus in

on.  I live in a haunted hollw and find the magic and folk lore of

herbs neat.  We didn't really do any folklore on basil...Carry it in

your pocket and it brings money to your business..Ahh, let's see..Plant

basil on your property and it keeps goats away and keeps you from

becoming inebriated...It was also thougt to be a soother of

tempers...if that were true, parents of teenagers should probably have

a lot of it around... and witches were suppose to drink 1/2 cup of

basil juice before they took to the air.  For anyone out there who is a

witch, this is not to make fun of your belief...It is just some things

I read and thought were kind of cute ( for lack of a better word.)

There is never enough thyme--Pat





From XYZ Sun Sep 23 01:42:27 2001

From: Judy Burley <jburley@trianon.worldtel.com

To: "'Robert Loach'" <102666.2623@compuserve.com>,

        culinary herb list majordomo <herbs@teleport.com

Subject: RE: Earl Grey tea

Date: Sat, 10 Feb 1996 14:59:41 -0800

Sender: owner-herbs@teleport.com



Hi:

Re; Bergamot

I have bee balm in my garden and I live in zone 4.  Smells like Earl Grey but i was told that what is usually used for this tea is actually a mediterrainean plant that is not bee balm.

What is the scoop on this??

Judi

jburley@worldtel.com





From XYZ Sun Sep 23 01:42:27 2001

X-Sender: hetta@personal.eunet.fi

Date: Sun, 11 Feb 1996 09:40:54 -0100

To: herbs@teleport.com

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

Subject: Culinary uses of lovage, and herb butter

Sender: owner-herbs@teleport.com



In Latin it's Levisticum officinale.



There's a culinary semi-double called Scotch lovage (Ligusticum scoticum).

I can only talk about lovage as scotch lovage doesn't grow in Finland.



LOVAGE:

=======

You can use the root, the leaves, the stem, the flowers, and maybe the

seeds too, though I haven't tried them.

If you dig the root that doesn't leave you very much plant for next

year but you only need a big plant every three years or so anyway...

and it _does_ get big. It is a true perennial, and it fits right into

my way of gardening (the motto being low maintenance).



Leaves: dry one or two leaves for one year's seasoning needs for one

  family. When dry, crumble up and fit into a small glass jar, with a

  nice-fitting lid. Dried leaves keep for about a year.

Roots: dig in autumn, cut up so no part of the root is thicker than 5 mm,

  dry (best done in a dehydrator), keep in a small glass jar. Crush when

  you need it for seasoning. Dried root keeps for a bit over 2 years.

Stem: use it to shoot peas with (oops - wrong list...) or use it as a

  straw in tomato juice, or similar.

Flowers: use fresh in small amounts in salads.



It's the basic seasoning ingredient in most of the Knorr, Maggi, etc.

dried soups, and you can put leaves or root into almost any clear soup

I could name. You can also spice almost any otherwise bland-tasting

vegetables with a pinch or so of the dried and crushed root or leaves.

It makes a good seasoning combination with celery (Apium graveolens)

leaves, and with parsley.

You can try to lower your salt intake by substituting lovage for some

of the salt.



A herb butter made with fresh lovage leaves is _really_ yummy.



Herb butter

-----------

  1 part butter

  1 part oil

0-3 parts water

    all equally cold or warm - it won't work if they are different

    temperatures.

and leaves of these plants, single or in welltasting combinations,

    fresh (cut up) or dried (crumbled):

    lovage, Ribes nigrum, parsley, celery, thyme, etc., to taste.



Put 1 part butter in the bottom of a jar, add 1 part oil. Blend well -

you'll need something powerful to blend with. Add water slowly in a

steady stream, blending all the while. Add your fresh or dry crushed

herb leaves - how much? Difficult to say. Start small (1 tablespoon

cut-up fresh herb leaves to a batch of about half a pint), and if

you like it add more to the next batch. Blend until it's all green,

with some greener spots.



If you add a lot of water it will spoil in a week, even in the fridge.

I usually keep a week's-supply-sized jar in the fridge and freeze the

rest, also in small jars.



Use instead of normal butter on your sandwiches, or use your

imagination.



-----



I'd like some tips on how to use celery leaves, other than the same

seasoning things that I use lovage for. Anyone?



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: mvinqvist@mta.ca

Date: Mon, 12 Feb 1996 11:51:59 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

Subject: lavender and lovage week

Sender: owner-herbs@teleport.com



Source of wisdom:

The Complete Book of Herbs  ISBN 1-85967-011-3



Lavender Cookies

5/8 c butter    1/2 c sugar    1 beaten egg

1 tbsp dried lavender flowers    1 1/2 c self-raising flour

        Cream butter and sugar together, stir in the egg.  Mix in lavender

flowers and the flour.  Grease two baking sheets and drop spoonfuls of the

mixture on them.  Bake 15-20 min in a pre-heated 350F oven, until golden.

Use fresh lavender leaves and flowers to decorate whatever you serve the

cookies in.



Herbal Bath Bag

3 - 9" diameter circles of muslin    3 small rubber bands    ribbon

6 tbsp bran     1 tbsp lavender flours    1 tbsp chamomile flowers

1 tbsp rosemary tips

Place 2 tbsp bran in center of each muslin circle.  Sprinkle lavender in

center of one, chamomile in second and rosemary in third.  Gather each into

a pouch shape and close off with rubber band.  Use ribbon to suspend bag

into the stream of water from your bathtub tap (though you could probably

also suspend the bag in the tub too after drawing your bath).



Lavender Bubble Bath

1 bunch lavender

clean wide neck jar with screw lid

1 bottle clear organic shampoo

5 drops lavender oil

Place bunch of lavender flower part down in the jar (trim stems if you need

to to close lid).  Add shampoo and lavender oil.  Close jar and place on

sunny window sill for 2-3 weeks, shaking occasionally.  Strain and re-bottle

- use about

1 tbsp/bath.



Lovage

Henriette Kress has already said almost everything I know about lovage...the

only extra things my book mentioned was that you could peel 2-3 yr old roots

and cook like a vegetable to eat, and the seeds could be added to breads and

baked goods.

It also cautioned that you should avoid eating it in large quantities, but

didn't say why (or at least I forget what the medicinal uses are for this herb).



I really think the folklore assosiated with herbs is neat and welcome any

and all comments on it - posted for all of us to enjoy of course (although I

don't know anything myself to offer).



Mindy Vinqvist

Sackville, NB Canada

Hardiness Zone 5b

mvinqvist@mta.ca





From XYZ Sun Sep 23 01:42:27 2001

To: herbs@teleport.com

Subject: Earl Grey tea

From: conrad@richters.com

Date: Fri, 9 Feb 1996 21:43:05 -0500

Organization: Richters Herbs



Robert Loach <102666.2623@compuserve.com> writes:



> I love Earl Grey tea, and today as I was sipping and looking at the container

> noticed that one of the ingredients is Bergamot.  I assume that that is monar

> (alias Bee Balm).  Does anyone have a recipe for Earl Grey tea that we herb

> growers can make at home?



Monarda is not used to make Earl Grey.  Earl Grey is made with the oil

from the bergamot orange, Citrus bergamia, a tree grown commercially in

Italy.



You can make an acceptable tea substitute from monarda -- in fact is

also known by the name 'Oswego tea' -- in recognition of its use for

tea.



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

From: Judy Burley <jburley@trianon.worldtel.com

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

        "'mvinqvist@mta.ca'" <mvinqvist@mta.ca

Subject: Herb de provence mix

Date: Mon, 12 Feb 1996 09:24:09 -0800

Sender: owner-herbs@teleport.com



Herbs de Provence Mix

Mix the following and use when you need that south of France touch,

1/2 teaspoon each of the following dried herbs

	tarragon

	rosemary

	lavender

	chervil

	thyme

	sage.

Keep in small container.



Royal Crown Brie

Make a brioche dough using

1 tablespoon yeast

3+1/4 cups all purpose flour

1 tabelspoon herbs de provence

2 tablespoons sugar

3 tabelspoons nonfat dry milk

1+1/2 teaspoons of salt

4 ounces of unsalted butter (soft but not melted)

3 extra large eggs

1/4 to 1/2 cup water to make a moist, slightly sticky dough,

Mix in your bread machine or by hand till the first knead stage is done, chill in the fridge in a well greased bowl for at least 24 - 36 hours.



To finish the Brioche you need:

1/4 stick of unsalted butter for greasing the pans

1 egg slightly beaten with 2 tablesppons of water

2 tabelspoons of sesame seeds if desired

1 9 inch round of ripe brie at room tempeerature



Select a 9 x 2 inch layer cake panand a 14 inch round pizza pan.  Coat the outside rim of the cake pan generously with butter and place it right side up, centered on the pizza pan.  Butter the edge of the pizza pan that extends beyond the cake pan rim.

Remove the dough from the fridge to a cold worl surface that has been lightly coated with oil.  Cut the dough into three equal pieces and roll each into a 25 inch rope. Join the three ropes together at one end, braid them and secure the other end. Gently stretch the rope until it reaches long enough to go around the outside rim of the cake pan - about 31 inches. Lay the braid around the pan and pinch the ends together to form a wreath. Tuck any ends underneath. Brush with an egg glaze and allow to rise in a waarm - draft free place until double in bulk.

Preheat the oven to 425 degrees with the oven rack in the centre position.  Very gently brush the braid one more time with the egg glaze ans sprinkle with sesame seeds if desired.

Bake for 15 minutes at 425 then lower the oven to 375 degrees and bake an additional 30 minutes. If the braid appears to be browning too much cover loosley with foil.

Cool the braid on a wire rack for 15 minutes before removing the cake pan, then cool completley before attempting to lift it off the pizza pan. Just before seerving place a round of brie in the centre of the briad - trimming the brioche slightly to allow the brie to sit flat.

Enjoy

>From the Pizza, Fococcia, flat and filled breads from your bread machine by Lora Brody.





From XYZ Sun Sep 23 01:42:27 2001

From: Pixellle@aol.com

Date: Mon, 12 Feb 1996 19:00:30 -0500

To: herbs@teleport.com

Subject: Re: lemongrass?

Sender: owner-herbs@teleport.com



By the way, has anyone requested adding lemongrass to our list of herbs to

discuss?  Does anyone else but us grow it -- it's wonderful in Thai and other

Asian dishes!



Beth



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Mon, 12 Feb 96 20:43:32 -30000

To: <herbs@teleport.com

Subject: Love Bath

Sender: owner-herbs@teleport.com



Just in time for Valentine's day, I found a recipe that has

BOTH herbs of the week in it!



Love Bath



Mix 7 c. of lavender,6 c. of rosemary, 5 c. rose petals

4 c. of lovage, 3 c. verbena leaves, 1 c. each marjoram,

thyme, mint and orris powder. Put 1/4 c. of mixture in

muslin bag. Boil the bag in 1 quart of water for 10 minutes.

Add to bath water.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Mon, 12 Feb 96 20:43:32 -30000

To: <herbs@teleport.com

Subject: Love Bath

Sender: owner-herbs@teleport.com



Just in time for Valentine's day, I found a recipe that has

BOTH herbs of the week in it!



Love Bath



Mix 7 c. of lavender,6 c. of rosemary, 5 c. rose petals

4 c. of lovage, 3 c. verbena leaves, 1 c. each marjoram,

thyme, mint and orris powder. Put 1/4 c. of mixture in

muslin bag. Boil the bag in 1 quart of water for 10 minutes.

Add to bath water.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Mon, 12 Feb 96 20:57:42 -30000

To: <herbs@teleport.com

Subject: Lovage recipes

Sender: owner-herbs@teleport.com



Lovage dip



3 hard boiled eggs

1/2 c. fresh lovage leaves

1/4 c. minced parsley

sprig of minced tarragon

1 c. cottage cheese

1 c. sour cream

pepper to taste.



Chill eggs, chop very fine.  Mix with rest of ingredients and

chill.



Lovage vegetarian stock



4 c. washed lovage leaves

6 c. water

freshly ground pepper.



Simmer about 10 minutes.   Use in soups, sauces and stews.

Can be frozen.



Lovage Vinaigrette



1 1/4 c. olive oil

3/4 c. white wine vinegar

1/4 c. chive blossom petals

1 t. honey

1 t. dijon mustard

10 lovage leaves, chopped fine

2 T. parmesan cheese

1 T. lemon juice



Combine all and shake vigorously.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 13 Feb 1996 07:38:45 -0600 (CST)

From: Deborah Kirwan <dkkirwan@creighton.edu

To: Pixellle@aol.com

Cc: herbs@teleport.com

Subject: Re: lemongrass?

Sender: owner-herbs@teleport.com



On Mon, 12 Feb 1996 Pixellle@aol.com wrote:



> By the way, has anyone requested adding lemongrass to our list of herbs to

> discuss?  Does anyone else but us grow it -- it's wonderful in Thai and other

> Asian dishes!



> Beth



Does anyone know if lemongrass has a tendency to cause some people

stomach distress?  I love the flavor, but the three or four times I've

eaten it have all been followed by stomach pains.  I'm not sensitive to

any other foods that I'm aware of, so I'm not quite ready to give up on

lemongrass, but I am a bit cautious.



Deb                    *  "In this world there are only two tragedies.

kirwan@creighton.edu   *  One is not getting what one wants, and the other

                       *  is getting it."  Oscar Wilde





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 15 Feb 1996 09:47:43 -0400 (EDT)

From: "Mary Johnston, Library  X457" <MARYJ@hwing.saultc.on.ca

Subject: starting seeds

To: herbs@teleport.com

Organization: Sault College

Priority: normal

Sender: owner-herbs@teleport.com



Could I start my seeds in foam cups, like a coffee cup.  Then I could

just break it away from the seedlings when I plant them.  Could this

rip the roots away from the seedling?



TIA

mary



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

Date: Thu, 15 Feb 1996 09:08:44 -0700

From: Jenny Evans <JENNYE@nait.ab.ca

To: herbs@teleport.com

Subject:  starting seeds -Reply

Sender: owner-herbs@teleport.com



>Mary Johnston wrote

>Could I start my seeds in foam cups, like a coffee cup.  Then I could  just break

>it away from the seedlings when I plant them.  Could this  rip the roots away

>from the seedling?



Yes you can start seeds in foam coffee cups, but best to poke a few holes in the

bottom for drainage.  When transplanting the seedlings, a bit of damage to

the roots can beneficial in the long run - sort of shocks the roots so they grow

more branches and end up stronger. If the roots have grown into a solid ball

the shape of the cup you should break the ball up a bit before replanting to

encourage the roots to spread.  JennyE@nait.ab.ca





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Thu, 15 Feb 96 13:57:36 EST

To: <herbs@teleport.com

Subject:  lavender and lovage libations

Sender: owner-herbs@teleport.com



1 bottle of medium white wine

3 T. lavender flowers

1 T. granulated sugar

1/2 glass brandy (don't ask the size glass - I don't know)



Steep flowers in wine for 24 hours.  Make a syrup by

simmering the sugar with 6 T. of water for 10 minutes.

When it is cool, add to the wine along with the brandy.

Serve cold.



Seed Cordial



1 t. each lovage, caraway, fennel and anise seeds

2 oz. sugar

2 1/2c. brandy



Steep together for a month, occasionally stirring or

shaking.  Helps the digestion, and eases gas.



Chris

creeve@banyan.com



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: starting seeds -Reply

Date: Fri, 16 Feb 1996 08:19:00 -0800

Encoding: 30 TEXT

Sender: owner-herbs@teleport.com



I've found clear plastic cups (with drainage holes) to be handy in that you

can look right at the dirt and see how well-developed the roots are.



Ed

(edm@saros.com)

Seattle, WA

Zone 8



From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 19 Feb 1996 00:27:07 EST

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

To: herbs@teleport.com

Subject: lovage and others

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



Hey everybody-

Sorry I haven't answered a couple of requests as promised, but the

computer got funky and I have been in bed with the flu and spent a week

hoping and fearing I was going to die.  Bad Bug!  Anyway, I want to

send the anti snore pot pouri ingredients and some info about lovage.



1st...anti snore..it seems to help and I am just looking into the jar

to let you know what is in it.

   Since we all have different amounts we want to make i will use "pts"

(parts) as the measure, so if you want to make lots...your 1 part can

be a cup or it can be 1 tablespoon...hope that is clear...gosh, it

feels good to be among the living again.



2 pts rosemary leaves

2 pts bruised dried juniper berries

5 pts eucalyptus leaves

2 parts linden leaves (soother...always good in sleep pillows)

2 pts penny royal

4 pts peppermint

2 pts cloves

1 pt anise seed

3 pts pachoullie

3 pts pine needles

some cedar shavings



soak about 1 tablespoon (15 milleliters) of chipped dried oris root

with a few drops each of the following oils:  pachoullie, cedar,

peppermint,  rosemary, eucalyptus and pine.

When the oris root is completely saturated mix in with the dried herbs

seal for about a week and keep sealed during the day.  Open it and set

in on the snorer's bedside table.

Good luck.



Now Lovage...

First the folk lore part :

Herb of the Sun under the sign of Taurus.  A couple of folk names are:

Love Herb, Love Rod (I don't make these up), Love Root and Sea Parsley.

It was used for hundreds of years in love potions.  You should place it

in your bath water to be attractive and inspire love.  It is

recommended to take this bath before going out to meet new people.

>From what I have reading, it seems to have originated in the Italian

Riviera part of the world.  As a tea is is good for reducing water

retention, watste removal, a breath deodorizer and gas reliever.  It

was once used to bring on menstruation so you should never take it, if

you even THINK you may be pregnant. Also avoid it if you have kidney

problems.

New Englanders in the USA (18th & 19th centuries) grew it and candied

the roots to use as a candy and a breath lozenge.



Ok, what else did I miss..Oh, were we doing lavender too?  Let me know

and I will key in that info too.  I have a great punch recipe for it.

But this is getting long . What is the herb for this week?

Glad to be back...I really missed all the notes.



There is never enough thyme -- Pat





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 19 Feb 1996 15:47:40

From: Tom  Clothier <Manytimes@gnn.com

To: herbs@teleport.com

Subject: Reply to Brian Williams


Sender: owner-herbs@teleport.com



Brian Williams wrote:



>I have a couple of questions.  First of all i live in the midwest

primarily

>zone 5 and am wonedring about some different(interesting) herbs

that I

>might grow.  They don't have to be for culinary purposes but that

would be

>a pleu.  My second question has to do with sage.  It has become

overgrown

>and I was wondering if I can cut it off at the ground and expect

it to grow

>back.



Hi Brian,

With culinary sage, it is recommended that you cut the old stems

right down to the ground in the spring, just before the new leaves

start popping out above ground level.  This practice will be more

beneficial to the plant, than harm.



There are many herbs, and over time,you should try them all.  Add

to your collection until there is no more room.  First, though, I

recommend that you put in one lovage plant (just one).  You will be

amazed when it flowers, and, you will never have to buy celery,

ever again, for dishes that call for celery flavor.  Every family

should have one lovage plant.  This perennial is hardy to -5, but

mine (16 plants) have survived -10 to -15 on a number of

occasions.



Second, I recommend another favorite, i.e., Tansy.  This is another

hardy perennial that leafs out early in the spring to brighten your

spirits.  Forget culinary uses, because it is somewhat toxic in

large quantities.  However, clippings of the fronds placed around

your asparagus every three weeks will deter the two varieties of

asparagus beetles that reproduce rapidly from May through July.  In

August and September, the bright yellow flower heads and beautiful

foliage will please everyone.



manytimes,

tom





From XYZ Sun Sep 23 01:42:27 2001

To: herbs@teleport.com

From: bwilliam@westmont.esu3.k12.ne.us (Brian Williams)

Date: Mon, 19 Feb 1996 13:57:50 -0600

Sender: owner-herbs@teleport.com



I have a couple of questions.  First of all i live in the midwest primarily

zone 5 and am wonedring about some different(interesting) herbs that I

might grow.  They don't have to be for culinary purposes but that would be

a pleu.  My second question has to do with sage.  It has become overgrown

and I was wondering if I can cut it off at the ground and expect it to grow

back.

Any help would be appreciated





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 19 Feb 1996 12:10:58 -0800

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

To: herbs@teleport.com

Subject: Sage

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

Sender: owner-herbs@teleport.com



Brian:



I assume you are talking about the culinary sage?  In that case,

I would say, whack away.  I cut mine down to nubs every fall

because I use it for making wreaths.  It also won't mind dividing

every 3-4 years, as the center growth tends to get woody.



Susan



>I have a couple of questions.  First of all i live in the midwest primarily

>zone 5 and am wonedring about some different(interesting) herbs that I

>might grow.  They don't have to be for culinary purposes but that would be

>a pleu.  My second question has to do with sage.  It has become overgrown

>and I was wondering if I can cut it off at the ground and expect it to grow

>back.

>Any help would be appreciated



--

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: Mon, 19 Feb 1996 21:22:59 EST

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

To: herbs@teleport.com

Subject: Re: Brian Williams' herb interest

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



Hey Brian--

A couple of really great EASY perennials that should do well in your

area...for culinaries would be lemon balm, oregano and savory.  Lemon

Balm is so fragrant and usable.  It is controlable since it multiplies

by the seeds in the flowers and not like its cousins--mints.  You just

need to separate it every few years and you shall have it forever.

Oregano is also easy to grow...should handle your winters and easy to

cook with.  If your don't use it and separate it every few years tho',

it is like thyme and dies center out.  And savory...you cn't cook

without it once you try it.  Winter Savory is the perennial.  When we

lived in Germany it translated as "the bean herb".  Really super with

green beans.  I have a great bean salad recipe I brought home wiht me

iif you would like it.  Good luck!

There never seems to be enough thyme--

Pat





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 20 Feb 1996 09:19:56 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

From: mvinqvist@mta.ca (Mindy)

Subject: a teensy non-herb question + ...

Sender: owner-herbs@teleport.com



Hello all,

    Would any of you kind folks know how to look after a mini rose bush?  It

just recently sent out it's last flower and I am not sure if I should trim

it back a bit or not now.  Sorry it isn't an herb question, but my herbs all

seem fairly happy right now.



Also,



Dear Chris...what is the herb of the week?



and Finally,



I did get a recipe for dill and onion bread for my bread machine not too

long ago, and thanks to whoever I got it from if you are reading this

because I forgot to save your address.  Did everybody else other than me

already know how to make it or should I post it?



warm hugs from cold canada



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 20 Feb 1996 05:58:04 -0800 (PST)

From: "Lil' Brat" <Delia.Lemos@TEMIC.Com

Subject: Lavender

To: herbs@teleport.com

Organization: Siliconix - A Member of the TEMIC Group

X-Vms-To: IN%"herbs@teleport.com"

Sender: owner-herbs@teleport.com



Good morning,

        I'll be planting some Lavender. Someone had mentioned

posting a few things on lavender.  Please Post away.  If it's

a repeat to the list I would love some info. on it's use.



Thanks In Advance

Delia.Lemos@Temic.Com



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Tue, 20 Feb 96 9:25:00 EST

To: <herbs@teleport.com

Subject: Growing information

Sender: owner-herbs@teleport.com



Mindy- you're right. I didn't post the info for lavender and lovage like I

previously did.

It was taking me a couple of hours of research to put all that info

together and type it

all in, and I wasn't getting any comments on it.   I was disappointed that

I was putting in

a lot of effort, and that only a few people were contributing to the

discussion.



I'd be happy to continue doing the effort, if a number of people say that

they want the

information.  But if people aren't that interested, I don't want to

continue to dominate

the discussion.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 20 Feb 1996 08:37:19 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Introduction

To: herbs@teleport.com

Sender: owner-herbs@teleport.com



Hi everyone,

I'm new to this list and need to know how the "herb of the week" works.

Does everyone chime in about the herb?  Is there some protocol involved?



I'm a rural gardener and garden writer from southern Oregon, which has a

Mediterranean-like climate.  I use many herbs for landscaping, partly

because I love them and partly because the deer leave them alone. :-)

I currently have a hundred or so different perennial herbs in my front

yard and I also grow culinary annuals.  There's a picture of my herb

garden on the front page of my web site.



I was very glad to learn about this list!



Joyce Anne Schillen    Zone 8		

Rogue Valley, Southern Oregon

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Tue, 20 Feb 96 10:04:00 EST

To: <herbs@teleport.com

Subject: Herbal folklore

Sender: owner-herbs@teleport.com



Over the long weekend, I went browsing in a used book store and picked up

some

older herb books, two of which have extensive folklore listings.  One book

is on

common culinary herbs and the other is on wild plants found in a city (as

in vacant

lots).



Here's an excerpt from the "City Herbal" on dandelions:



"If you were separated from your beloved, you very carefully plucked a full

seed

head and whispered a message to it.  Then facing where your lover was, you

blew

hard at the fluffy globe.  If you succeeded in making all the seeds fly

away at once,

your message would be received."



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Tue, 20 Feb 1996 10:40:35 -0500

To: herbs@teleport.com

Subject: Savory

Sender: owner-herbs@teleport.com



I'm glad that savory was chosen for the "Herb of the Week".   It has recently

passed basil as my all time favorite herb.



I love to use it with steamed vegetables either in combination with other

herbs or alone.  It is great in omletts.  It taste great in almost any tomato

based Italian dish.



Because of this I include it in my Italian Herb blend along with basil,

oregano and thyme.  This makes a fantastic topping for garlic toast.



I would love to hear of  more uses for savory and some recipes.  I use summer

savory because I think it has more flavor and is very easy to use.



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Tue, 20 Feb 96 8:23:00 -30000

To: <herbs@teleport.com

Subject: Herb of the week

Sender: owner-herbs@teleport.com



Hmmmm... what should be this week's herb(s)????



(I already went through my personal favorites, so I'm now

willing to listen to other suggestions :-) ).



Since Pat already mentioned savory, how about winter and summer

savory for this week?



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 20 Feb 1996 21:17:54 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Re: Savory information

To: herbs@teleport.com

Sender: owner-herbs@teleport.com



Savory also makes an attractive border plant, and I've used annual savory

in flower arrangements, fresh and dried.



Joyce Anne Schillen    Zone 8		

Rogue Valley, Southern Oregon

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 20 Feb 1996 23:21:59 EST

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

To: herbs@teleport.com

Subject: savory

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



OK, it's Savory this week.  Great Herb.  There are about 30 varieties

of this one altho' the 2 well known ones are winter and summer.  It was

the main available culinary in Europe until the Europeans started to

explore the world and found black pepper among other spices.  It has

been a flavor enhancer for 2,000 years.

Since Chris does a lot of research on the logical side of herbs I shall

keep to the magic and folk lore I've read about.

The Romans introduced it to England during Ceasars' reign ( and this is

not to insult any Brits out there because I love England... they sure

can grow beautiflul herbs but why don't they use them when they

cook...whew...nobody ever goes to England for the food...)

It is under the sign Mercury, its powers are mental and it brings on

sexual regularity  ( I have no idea if that has connection with the

other regularity of our bodies).  It has been used as an

aphorodisiac...due to the genus connection of the name  "savory" and

mythological satyrs. It was suppose to belong to them.  If you want it

to help you to strenthen your mind you must carry it.  It doesn't make

you smart if you eat it.  Culpepper recommended it to cure deafness.

Except for the aphordisiac part it seems to be pretty boring...but what

it does for food is the magic part.

My favorite bean salad recipes follows.  My cooking classes always

loves this one.

Bohnesalat  (Green Bean Salad)  Serves 4



Blend the following thoroughly:

3 T (45 ml) red wine vinegar

3 T virgin olive oil (can't use vegetable oil)

1/2 cup chicken stock

2 t salt

5 turns freshly ground pepper

1 T finely chopped fresh dill

1 T finely chopped fresh parsley

1 T  fresh savory  or  1 1/2 t dried savory



Set this all aside



Into boiling water with 1 t salt and 3 sprigs of savory add 1 pound

fresh reen beans cut into 2 inch lengths.  Boil them on moderate heat

for about 10 to 15 minutes or until they are tender but slightly firm.

Drain immediately in colander with cold water running over them...you

don't want to over cook them. Drain completely  (you want little water

on them)

Transfer to the bowl with the dressing and chill for AT LEAST 1 hour.

ENJOY



Hey Chris...I enjoyed  the "Dandilion Air Mail".  Also, why don't we go

alphabetically herb wise..might help keep us from being confused..Just

a thought...I enjoy this all very much...don't be discouraged about not

a lot of participation yet..things sometimes take a while to catch

o...there is still so much snow on the round in lots of places,  we're

all just dreaming...well, for SOME of us we are still tromping through

the snow...some of you are not.  I think for those of us who enjoy it,

this E MAIL is a wonderful thing to look forward to each evening.

Don't give up.



Somebody along the way had asked a medical question.  I don't think we

discuss seriously medicinals here.  BUT at---imageek.york.cuny.edu   ---

you might want to try.

I think that is it for me tonight.  It is suppose to be warm in PA for

the next few days..I don't care about the mud, I can't wait to see my

garden after the snow melt.





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Tue, 20 Feb 96 21:17:40 -30000

To: <herbs@teleport.com

Subject: Savory information

Sender: owner-herbs@teleport.com



Common Name: Summer Savory, Winter Savory

Latin Name: Satureja hortensis, Satureja montana

Member of:  Mint Family (Labiatae)



Growing requirements:  Soil 6.8 pH, full sun, average soil

Summer savory is used as an annual in most places; winter savory is

perennial.  Winter savory only gets a few inches high, while summer savory

can grow to more than 2 feet.  Pinch savory regularly to promote bushiness.

You can harvest several times a season by cutting off about the top third.



Folklore:  The genus's Latin name is a derivative of the word "satyr", the

mythical half-man, half-goat creature.  It was said that the savories

belonged to the satyrs.



Winter savory was thought to decrease sexual drive, and summer savory to

increase sexual drive.  (Guess which became more popular!)  The satyrs were

notoriously lecherous creatures!



In the language of flowers, including savory in a bouquet means "the truth is

bitter".



Culinary uses:



Winter savory is more strongly flavored than summer savory.



Known literally as the "bean herb" in German, this goes well with all kinds

of beans, particularly string/green beans.  Also for legumes (pulses).  Good

with cabbage and brussel sprouts.



Use anywhere you'd use thyme (which for me is everywhere!).  Add it to bread

crumbs before using them for stuffing or breading.



Combine with garlic and lemon as a marinade for fish.



Storage:



Steep savory in cider vinegar and use this in the winter for salads etc.

Dry leaves whole and crush just before using.

MIx with butter and use this butter for freshly cooked vegetables.



Other uses:



Good for indigestion and as a carminative (reducing gas).

Said to relieve the pain of a beesting when rubbed on.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Wed, 21 Feb 96 09:58:55 EST

To: herbs@teleport.com

Subject: Re[2]: Savory information- herbs list

Sender: owner-herbs@teleport.com



Hello,



I am very new to this list but wanted to say that I like, a lot, what I've seen

so far.  I had a winter savory plant in Michigan that I couldn't kill.  Since

moving I'm still developing places for perenials so I grew summer savory last

year.  It didn't do too well.  I planted it next to the beans but they grew

faster.  I think the plants were too shaded.



I have materials for three more beds this year, have to find a sunnier spot.



Esther





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Wed, 21 Feb 96 13:48:03 EST

To: <herbs@teleport.com

Subject: What's your experience level with herbs?

Sender: owner-herbs@teleport.com



In the interests of fine-tuning the "herb of the week" concept, I'd like to

hear what

people's experience level is with respect to herbs.  One person had

suggested

that perhaps the low message volume was due to unfamiliarity with the herb

being discussed (lovage is a little hard to find at your typical

supermarket :-) ).



I was thinking we could do 2 herbs per week: one mainstream, common herb

and one less so.  That way we could satisfy more folks.  Newbies could

share

more and more experienced folks would still be able to expand their

knowledge.



Whaddya think?  Of course, then there's a whole *other* discussion over

what

is common and ordinary versus what is unusual. :-)   My proposal is that

ordinary

herbs are ones you'd find on the seed display at your average discount

store.



Chris

creeve@banyan.com



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 21 Feb 1996 14:24:35 -0500 (EST)

From: information-junkie <wallacec1@TIGER.UOFS.EDU

Subject: Re: What's your experience level with herbs?

To: CReeve@banyan.com

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Well--I *did* grow lovage in my garden this year, but it was a gift from

an experienced gardener because I was working on a set design for the play

"Lettice and Lovage."  Otherwise, I'd never have heard of it.



I'd have to say that I'm somewhat an herb novice.  I grow a lot of them,

but didn't really think of them as herbs--they were plants with a nice

texture for a certain spot in my flower beds.  Other than clipping leaves

of lemon balm and a few others to add to a salad, and always rushing out

for garlic chives to add to baked potatoes, I seldom thought about

actually cooking with them.

Carol



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 21 Feb 1996 11:37:00 -0800 (PST)

From: Cathy Mackin of PRK 387-5002 <CMACKIN@galaxy.gov.bc.ca

Subject: What's your experience level with herbs?

To: HERBS@teleport.com

Posting-Date:  Wed, 21 Feb 1996 12:02:00 -0800 (PST)

Importance: normal

Priority: normal

X400-Mts-Identifier: [;82302112206991/6791391@GALAXY]

A1-Type: MAIL

Hop-Count: 1

Sender: owner-herbs@teleport.com



I'm very much a newbie to this list...heard about it on GARDENS.



I grow bay, rosemary, thyme, mint, oregano, French tarragon, chives and

garlic chives, Italian parsley, sage, and some years a few others that

catch my interest.  I'd love to grow basil - I've tried a number of

different varieties but they don't survive.  I think it's due to  the fact

that my property fronts on the  Pacific Ocean and it doesn't get enough

heat for basil to thrive...my neighbour across the road can grow basil

quite easily but I think my property is just that tiny bit cooler.



Anyway, I use a lot of herbs in cooking and buy some of the more exotic

ones that I don't grow.



I'm not an "expert" but do experiment a fair bit.  I have grown lovage, and

lemon balm, lemon grass and any number of others, depending on the cuisine

that has my attention when it comes time to plant in the spring!



Cathy Mackin

Victoria, BC





From XYZ Sun Sep 23 01:42:27 2001

From: mvinqvist@mta.ca

Date: Wed, 21 Feb 1996 15:44:05 -0400

X-Sender: mvinqvist@mail.mta.ca (Unverified)

To: herbs@teleport.com

Subject: dill-onion bread

Sender: owner-herbs@teleport.com



Hi everybody,



  Well, I did get one request to post the recipe for dill-onion bread, so if

the rest of you already have this STOP READING or you will be bored.....

  I say again, this isn't my recipe but I got it from somebody on the net

(somebody nice I'm sure... ;-) )



A DILLY OF AN ONION BREAD

3 1/2 cups bread flour

1 cup water

1/2 cup chopped onion

3 tablespoons sugar

1 tablespoon dried dill

2 tablespoons vegetable oil

2 teaspoons salt

2 tablespoons paprika

1 package dry yeast

Follow manufacturer's instructions for placing ingredients into bread pan;

select bake cycle, and start machine.



Of course, if you want to make this by hand, you already know what you are

doing so have fun.  I haven't tried it yet, though will soon.



Where I come from, 1 package of yeast = 1 tbsp = 3 tsp which seems a lot for

a bread machine...oh well, won't know til I try.  wish me luck.



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Re: Experience level with herbs

To: herbs@teleport.com

Date: Wed, 21 Feb 1996 11:45:14 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



I grew *tons* of basil last summer--all varieties I could find--

and tarragon, dill, oregano, marjoram (unsuccessfully), rosemary,

and thyme. All failed miserably when I brought them indoors. I

still can't figure out why. It's kind of made me scared to bring

anything indoors again. But, since I really want to use my own

herbs, I have been experimenting with rooting from some of the

herbs I buy in the produce section (good luck so far!).



I made lots of flavored pastas with the herbs I grew, but would

like to hear more about not only growing different herbs, but

using them in cooking/baking.



So, last year was my very first year trying to grow herbs & using

them extensively. I am anxious to learn all I can & to get going

again!



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Wed, 21 Feb 96 15:25:30 EST

To: herbs@teleport.com

Subject: Re: What's your experience level with herbs?

Sender: owner-herbs@teleport.com



I'm sorry if this is a repeat.  It echoed back to me and it showed me nothing

above the Forward Header (nothing that I had added)



     Hi Chris and all,



     I've been growing herbs for about 8 years but never over 5 or 6

     varieties of perenials and the same number of annuals.  Also, I moved

     from the midwest to New England; even though the zones are similar,

     the land is so different I feel like I'm starting over anyway.



     It was my understanding that this list was fairly new (I'm new to it).

     Has it grown quickly; do you know how many subscribers?  I'm asking

     because maybe the volume is low because we haven't reached that

     "critical mass" that I lecture about every time people talk about

     splitting a high volume list.



     Also, is there a FAQ that describes your herb of the week concept?

     I'll jump in and write about anything if I have the time but I'm more

     effective if someone gives me good clues.



     You want planting instructions?  good/bad experiences?  Loved the

     history.  Recipes?



     Esther

     e.czekalski@bull.com





From XYZ Sun Sep 23 01:42:27 2001

To: herbs@teleport.com

Date: Wed, 21 Feb 1996 15:23:07 -700

Subject: intro

Priority: normal

Sender: owner-herbs@teleport.com



Hello!  My name is Carla Stolte, and I have been on this herb mailing

list for about a month now.  I live in Edmonton, Alberta, Canada, and

I am really interested in starting a herb garden.  I love gardening,

and after hearing all the wonderful stories and ideas about herbs

from everyone, I thought that I might try to grow a few herbs.  But,

I am asking for some help.  I am not exactly sure how to start, what

to start with or even when to start.  Does anyone have any ideas or

good reference books to help me get started?  I would greatly

appreciate anything, as it is better than what i have now.  I love

this mailing list...there is so much information!



I hope to hear some tips soon!



Thanx... C :)

  ~ ~   From my life to yours....

  | |

   ,         CARLA :)

  \_/



Snail mail:

9473 -79 street

Edmonton, Alberta

T6C 2R8

(430) 450 - 0346





From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Wed, 21 Feb 1996 19:52:44 -0500

To: herbs@teleport.com

Subject: Dill

Sender: owner-herbs@teleport.com



I know this isn't the herb of the week, but since someone brought up dill in

a recipe and since I'm considering adding it to my garden, I figured I'd

throw out a question to the group.  Any suggestions on a variety of dill that

will do well when grown in a pot on the porch?



I've heard Bouquet dill is supposed to be smaller than regular dill.  I also

just saw some seeds in the store for a variety called Fernleaf dill.  Anyone

have any suggestions as to what variety will stay relatively small and be

able to survive in a container?



Thanks.



Laura Michaels

(In sunny Florida, where we still haven't had a frost this year.)

lauram3017@aol.com

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



From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Dill varieties?

To: herbs@teleport.com

Date: Wed, 21 Feb 1996 16:57:36 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



Laura's question about Dill varieties brings up a question I

have about herb varieties in general. That is, at the nurseries

& garden supply places around here (Reno, NV) there really aren't

any choices of *varieties* for either seeds or plants. How do

others find these choices?



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

From: HerbalMuse@aol.com

Date: Wed, 21 Feb 1996 20:09:38 -0500

To: herbs@teleport.com

Subject: Re: What's your experience level with herbs?

Sender: owner-herbs@teleport.com



I'm a writer, and I've been writing about (and growing) herbs for many years

now.  Currently, I publish several booklets on different aspects of herbalism

-  some recipe books, others more medicinally or environmentally oriented.



I can't get enough herbs/plants into my gardening space each year!  Last year

I had a culinary garden, an aromatic garden, and some everlastings.  I use

the herbs fresh as needed throughout the summer (I'm in NY and unfortunately

have a short growing season) and dry the rest of the harvest and jar them.

 Right now, my kitchen is decorated with great hanging sprigs of oregano,

basil, sage and yarrow.  I use the herbs for cooking, baking,  to make

wreaths (have at least two in every room!) teas, syrups, tinctures, essential

oils (for medicines for my people and pets), cosmetics, candles, incense,

paper...you name it!



I can see that this list has been helpful to new herbal enthusiasts.  It's

user-friendly too!



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 21 Feb 1996 21:24:02 -48000

From: Joyce Schillen <jschillen@magick.net

Reply-To: Joyce Schillen <jschillen@magick.net

Subject: Re: Dill

To: herbs@teleport.com

Sender: owner-herbs@teleport.com



Laura,



Yes, Fernleaf dill is a dwarf variety that does well in containers.  It

has nice, full leaves for dill weed, fresh or dried.



Joyce Anne Schillen    Zone 8		

Rogue Valley, Southern Oregon

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html



On Wed, 21 Feb 1996 LauraM3017@aol.com wrote:



> I know this isn't the herb of the week, but since someone brought up dill in

> a recipe and since I'm considering adding it to my garden, I figured I'd

> throw out a question to the group.  Any suggestions on a variety of dill that

> will do well when grown in a pot on the porch?



> I've heard Bouquet dill is supposed to be smaller than regular dill.  I also

> just saw some seeds in the store for a variety called Fernleaf dill.  Anyone

> have any suggestions as to what variety will stay relatively small and be

> able to survive in a container?





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 21 Feb 1996 21:32:06 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Re: What's your experience level with herbs?

To: CReeve@banyan.com

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Chris,



I just recently did an intro, but here it is in a nutshell.  I've been

growing herbs for about 15 years.  Right now I have 100 or so different

perennial herbs (I love to try them all, at least once!) in my front yard,

and I grow more annual culinary herbs in the summer.  My perennial herbs are

mainly what I use for landscaping.  They're beautiful, they fit in with

our country landscape, and THE DEER DON'T EAT THEM!  That is, except for

the garlic chives, which I had to move inside a fence.  They also sampled

the yarrow one summer, but then left it alone after that.  They eat just

about everything else, but seem to leave strong-tasting plants alone.



Aside from using herbs for landscaping -- for which I think they're

greatly underutilized! -- I cook with herbs and use them in dried

arrangements and pot pourri.



On another subject, I just wanted to ask that when people answer

questions, they remember to respond to the list as well as the individual

so we can all benefit.  This mail list works differently than most of the

others I'm on, so a "reply" doesn't automatically go to the list.



This is a great list!



Joyce Anne Schillen    Zone 8		

Rogue Valley, Southern Oregon

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 21 Feb 96 19:41:25 GMT

To: herbs@teleport.com

From: "Sharon A. Ruck" <sharon@software.nsbf.nasa.gov

Subject: first posting



Tho this is my first posting, I have been watching for a couple of weeks

now.  I really enjoy the information and am just now back from Antarctica,

where herbs are grown in a small greenhouse for "spicing up" the sometimes

boring foods there.



Anyway, I am in zone 8 and grew  a monster herb garden last year; 2 perenial

plots and one annual plot.  We then moved!  We hauled most of the perenials

out the 1st of Nov, they are doing well for the most part.  My husband says

I garden to excess and go to greenhouses like some men go to stipper clubs.



Anyway, I have no familiarity with savory, but am anxious to plant some

since I really like beans and saw the great recipes (sp?) for them.   Spring

has sprung with extra warm weather, to go cold again soon, I'm sure.  But I

am preparing beds and digging up "turf" in the annual space wars between my

bulbs and herbs and my husbands vegtables.



Keep up the great stuff, I'll contribute more on herbs I know.

Sharon, the herb and Harley Davidson lady

Sharon A. Ruck,  the herb and Harley lady





From XYZ Sun Sep 23 01:42:27 2001

From: mvinqvist@mta.ca

Date: Thu, 22 Feb 1996 09:04:46 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

Subject: Herb Experience

Sender: owner-herbs@teleport.com



Hi all,

I would describe my herb experience as limited but optimistic.  This year I

will actually try to put in an herb garden outdoors.  Before I had some

herbs started from  seedlings that grew in my home (but they didn't

appreciate me for moving so many times and so expired).  My second attempt

at starting from seed is going nicely, thanks to you guys for all your

helpful advice (especially Dennis Whitehead, who is a really great help (are

you blushing Dennis?)).



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Thu, 22 Feb 96 8:26:58 EST

To: <herbs@teleport.com

Subject: fwd: intro

Sender: owner-herbs@teleport.com



My favorite all around gardening reference is Rodale's Encyclopedia of

Herbs.

It has almost every herb I've grown in it, with growing requirements.

Another good

but cheaper reference is the New England Herb Gardener, but obviously this

would only be appropriate in the lower USDA zones, but would probably be

applicable to your area of Canada.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Thu, 22 Feb 96 8:29:46 EST

To: <herbs@teleport.com

Subject: fwd: Dill varieties?

Sender: owner-herbs@teleport.com



I use catalogs.  The ones I use the most for herbs are Shepherds Garden and

Richters.



Chris

creeve@banyan.com

-------------

Original Text

>From widera@unr.edu (Debra Widera), on 2/21/96 4:57 PM:

To: <herbs@teleport.com



Laura's question about Dill varieties brings up a question I

have about herb varieties in general. That is, at the nurseries

& garden supply places around here (Reno, NV) there really aren't

any choices of *varieties* for either seeds or plants. How do

others find these choices?



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 08:57:42 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Deer etc.

To: herbs@teleport.com

Sender: owner-herbs@teleport.com



Peggy,



Thanks for the welcome!



It's been my experience that deer won't eat strong flavored plants or ones

that are fuzzy.  I have a hundred or so different types of perennial herbs

in my front garden in the country, and over the past 8 years the only ones

they've touched were the garlic chives and, one time only, the Moonbeam

yarrow.  Oh, and last year they chomped on some young monarda.  Some of my

herbs are inside a fence -- parsley, basil, cilantro, other annuals -- and

I don't know if the deer would eat them or not.  Somehow I think they

might go for the parsley.  Anyone know?



Before we moved to the country in 1987 I'd always been a city girl with

dreams of a little piece of land with a big herb garden.  I didn't know

about the perils of deer, so it was fortunate that my first love is

herbs.  Many of the other plants they treat like a salad bar.



Your outdoor place sounds great, something like camping but more

convenient? So far as the mint is concerned, it may sound strange but I

haven't had many problems with it trying to take over.  For one thing,

it's very dry here from about June to October, and mint prefers moist

soil.  The peppermint in one bed tries to stretch out farther than I want,

but it pulls up easily each spring.  My favorite is peppermint, which

is sweeter than spearmint and has purplish stems and lilac flowers.  True

peppermint doesn't produce viable seed, so if you find some you like, ask

for a piece of the root to plant.  I also like lime mint, orange mint

(sometimes called orange bergamot), and pineapple mint, which is a

beautiful variegated green and cream color.



Joyce Anne Schillen    Zone 8		

Rogue Valley, Southern Oregon

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html



On Tue, 20 Feb 1996, peggy hartford wrote:



> Do tell about herbs that deer do NOT love.  I am thinking of putting in

> herbs at my weekend lad.  It has an outdoor (though) covered kitchen and

> gathering area with a separate enclosed shed for staples and a

> refrigerator.  Anyway, I would like to *landscape* with a citronella for

> pest control and basil, oregano, thyme, summer savory etc for culinary

> purposes.  I also have a hankering to put in some mint, but am given to

> undersatnd that I sould put it in it's own *lkarge* area becasue it spreads

> like crazy.  I prefer spearmint and would like to experiment with some of

> the flavored mints.  Any hints?



> Welcome to the herbs list!

> Peggy



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 10:38:34 -0500 (EST)

From: Robin L Katz <robin.katz@unh.edu

To: herbs@teleport.com

Subject: intro.

Sender: owner-herbs@teleport.com



Intros are always fun, particularly on a list where folks are still

figuring things out, so here it is. I'm a soon-to-be-graduating graduate

student in New Hampshire who has never grown an herb on her own in her

life. For the last two years, I've been a part of small communal gardens,

where herbs and vegetables seemed to grow in spite of the novice

gardeners. I live in a house with several others, almost no direct

sunlight and no space for fluoro. lamps. As a result, I haven't grown any

indoor herbs, except one basil plant that died within the week after

transplant. The good part about the situatin plant-wise, is that I will

be moving as soon as I get a job, hopefully into a place with sunlight

and space galore. Until I get some experience, I won't have much to

contribute to the list, but everybody who does post is helping me get

closer to that wonderful herb garden I've been dreaming about, so thank

you all very much!



As for the one v. two weekly herbs, I like the suggestion that we have

one "common" and one less "common" variety each week, with clearly

labeled subject headings. If people are willing to post info, I'd prefer

to learn more as opposed to less.



Looking forward to beautiful herbs,

Robin



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 08:57:13 -0700

From: Jenny Evans <JENNYE@nait.ab.ca

To: 920040@Lab.KingsU.ab.ca, herbs@teleport.com

Subject:  intro -Reply

Sender: owner-herbs@teleport.com



Hi Carla.  I live in Edmonton too, and I grow a few herbs, and am trying to

increase my "repertoire".  I like starting perrennials from seed but sometimes buy

the ready-made plants.  For seeds and plants and good advice on what and

how I can recommend Hole's Greenhouses in St. Albert (and no I don't have

any interest in this company, just a satisfied customer).  Lois Hole has written

several books, I don't think there is a herb one but some herb info is in others.

Gardening in this climate can be tricky and it is usually worth getting local

advice.  I like to use fresh herbs to make salad dressings in the summer, and I

freeze herbs in small zipp-lock bags.   I've tried growing herbs in pots indoors in

winter, but the air is too dry and they don't do well.

I have 2 small sage bushes which stay small because the tops that are not

under the snow die off in winter.  I have mint, regular which was left behind by

former owner, and spearmint which I started from seed.  Chives and regular

thyme I started from seed and lemon thyme I bought as a tiny plant and it

spread like a weed.  All these are perrennials which survive the winter and keep

going.  Parsley also survives the winter but is a biennial - it flowers and dies off

the second year.  It actually dies down to ground level in winter but sprouts

again the second year so I get it earlier than the current year's newly sown

plants.  I try to leave the seeds on to self-sow and replenish the parsley supply

from year to year.  I tried rosemary twice, it grows OK but dies off in winter so

does not get to be the woody shrub I expected, and I have never grown

enough to be useful (so I buy the dried rosemary to put in the turkey stuffing).

Other herbs Ihave tried are annuals, basil grew but not very well, marjoram did

OK, cilantro was good, but goes to seed quickly so you have to grab it fast,

previous owner grew a lot of dill and horseradish and they still keep appearing

all over the place.  The most rewarding herb I have is the lemon thyme which is

so prolific that I use it as a ground cover, and winter does not seem to set it

back at all.  I would be glad to give you a slip off it (come Spring when the

ground thaws, say around May), also bits of the chives if you'd like them.  Let

me know and we can arrange it.

JennyE@nait.ab.ca





From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Catalogs!

To: herbs@teleport.com

Date: Thu, 22 Feb 1996 08:13:59 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



I want to thank everyone for telling me about seed catalogs

when I asked about the dill varieties. I honestly had ordered

the Richter's catalog about a month ago, but since it never

came, I figured something weird happened. But, when I got

home, there in my mailbox was the catalog! I can't believe

there is so much to choose from--and so reasonably priced!

Yes, I have already planned how to spend my first $50 there

(thank goodness tomorrow is payday!).



Here's another question, though: when you order from this or

any other catalog (herbs, specifically), do you order the

seed packets or the plants themselves?



Thanks again! I spent the whole night going over each page!



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Thu, 22 Feb 96 11:47:33 EST

To: herbs@teleport.com

Subject: Herb of the week the only topic?

Sender: owner-herbs@teleport.com



11:19 AM



     Hi all,



     I saw a couple of questions about the herb of the week and whether

     other items could be discussed but I didn't see an answer.



     Could I take the liberty of suggesting that we all try to contribute

     on the herb of the week if we can, it's a neat idea -- But not in any

     way limit contributions?  I'm new here but I've been on a lot of

     special interest lists and it's the encouraging and tolerant ones that

     survive.



     Also, I have this critical mass theory; it takes a certain number of

     people to keep interesting posts without overburdening any one expert,

     and I think we are just a bit small.  The more topics we are juggling

     at any point, the more likely someone new is to stay and participate.



     Just my thoughts...



     Esther





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Thu, 22 Feb 96 11:48:24 EST

To: herbs@teleport.com

Subject: Re: intro

Sender: owner-herbs@teleport.com



     Hello Carla,



     I saw a couple of good answers to this.  A couple of other things that

     I do is visit gardens and gardening centers.  Talk to the people who

     work at garden centers and they should be able to point out things

     that will work in your area.  If they are not friendly and helpful, go

     somewhere else.  Be prepared to talk about where you want to plant

     your herbs, the amount of light and, if you can, the soil that you'll

     be planting them in.  A good thing is that many of the herbs are

     plants that grow naturally in poor conditions so most herbs don't need

     or want rich soils or too much water.



     I started with a couple of mints (BE CAREFUL, they are invasive -- but

     that's what makes them easy), a couple of kinds of thyme, chives,

     oregano, sage, and lavender.  Actually all of these can get out of

     control to a certain extent but the mints are the worst, or best, if

     ease is your only criteria.



     I also try to visit some public gardens in my area to get good ideas

     for the next season.  Again, the advantage is, learning what works in

     your area.  There is a good public garden locator on the Web, if you

     need the URL let me know and I'll look it up.



     Of all the things in my garden I think that herbs give me most for the

     least amount of work.



     Esther





From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: dill-onion bread: thanks!

To: herbs@teleport.com

Date: Thu, 22 Feb 1996 10:11:41 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



Mindy,



I made the recipe you posted for dill onion bread last night!

It was great. I did, however, change it just a tiny bit: I

used 1 c. dark rye flour and 2 1/2 c. bread flour. Made it a

little exotic. And the smell was heavenly all through the

house! Of course, then I had to try it out (and this was

*after* dinner!).



Thanks for posting that recipe,



Debra

widera@unr.edu



P.S. I did use *green* onions, too (I have some growing

     in a pot)





From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Thu, 22 Feb 1996 13:57:41 -0500

To: herbs@teleport.com

Subject: Re: What's your experience level with herbs?

Sender: owner-herbs@teleport.com



To respond to the experience question;

My name is Cathy Kimball.  I live on a dairy farm in western NY.  I have been

growing herbs for about 10 years now.  Every year I try a few more and learn

from both my successes and failures.

Along with my interest in growing herbs I like to grow everlasting flowers.

 I find the two are quite compatable with quite a lot of cross over.

I have begun to sell a few herb plants every spring.  This year I am having a

new green house built so I can move out of my tiny one.



I have become interested in putting together herbal tea recipes ( mainly for

taste not medicinal).  I also like to make wreaths and arrangements from

herbs or everlastings or both.  I dry herbs to sell and do some herbal

blends.  I do a poultry blend and an Italian blend I would like to get some

other ideas for herbal bends which might be marketable.



This year I would like to try making some Living herbal wreaths.  I saw this

in my Rodale book.  I'd like to hear from someone who has tried this.



One thing I would like to learn is if there is a list like this for growers

of everlastings.  If not any web site which specializes in this subject?



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 13:02:20 -0600 (CST)

X-Sender: rgarland@server.iadfw.net

To: Herbs@teleport.com

From: rgarland@airmail.net (Roz Garland)

Subject: Intro to herbs list

Sender: owner-herbs@teleport.com



Hi All,



        I am so glad to have found this list, as I am not that interested in

using herbs for medicinal purposes.  I have been growing herbs for about 3

years, now, and really only got seriously interested last year.  I have a

large vegetable garden, almost all raised beds, and a large greenhouse.  And

then the usual assortment of flower beds and container plants.

        I live just northeast of Dallas, Tx,  (zone 7b) and have been doing

veggie/flower gardening and landscaping ever since we moved out here to the

country 7 years ago.  Lots of projects!  We have a problem in this part of

Texas with black, gooey alkaline soil, so that is why I like the raised bed

idea.

        Last year, I grew a HUGE assortment of herbs, just to learn about

the habits of as many as possible. This year, I am going to cut way back and

just grow the ones that I actually use alot, and give some away to friends.

I have one bed that was just full of herbs during the fall.  It is

interesting to see what is coming back, and what is not.  I keep watering

it, just to make sure.   Our weather here in Texas has been so bizarre this

winter - - - from one extreme to the other.  Three weeks ago we had snow on

the ground, and yesterday's high temp was 95 degrees.  And very little rain.

Major grass fire season!

        I used to teach school (music), and have decided to stay at home and

take care of all the animals, the gardens, and play taxi driver for the

kids.  And it takes every minute!  I am the accompanist at the FBC here in

Wylie, and am very involved there, too.  I also am the Horticulture Leader

for our local 4-H group, and have about 8 kids doing hort projects as we speak!



        I do like the premise of this list, but would like to be able to

discuss whatever herb question I have as it happens......is that going to be

possible?   Speaking of, I do have a ROSEMARY question.   I have 2 upright

plants in a raised bed - - - they have been out all winter - - - and one

looks a little on the "faded" side.  Do I need to prune these back some, and

will they come back greener as spring sets in?  This is the first time I

have left it out all winter - - - I was told it would tolerate our usual

mild winters.....and of course, this one has been anything but!



        Looking forward to hearing from you!



Roz

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx



Roz Garland  (Rgarland@airmail.net

USDA Zone 7b (Near Dallas, Texas)



xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Thu, 22 Feb 96 14:15:50 EST

To: <herbs@teleport.com

Subject: Please speak up

Sender: owner-herbs@teleport.com



Well I'm not the listowner, but several people have asked me privately if

it is OK to talk

about things other than "herb of the week".  My opinion (for what it is

worth)  is, OF COURSE.

I merely started this to get some discussion going, it wasn't intended to

STOP discussion.

I'd hate for anyone to feel inhibited about talking about herbs! :-)



I'm looking for some help with "herb of the week" for 2 reasons: 1) I'm

lazy :-) and 2) I feel

like I'm dominating this list, and should give other people the chance to

participate more.

So... would anyone like to volunteer for any of the following:



1.  come up with a schedule for "herb(s) of the week"  to give people a

heads up

2.  volunteer to write up some material for an herb to share with the

group.  You could pick

one or several herbs.  You'd probably want to include growing information

and what the

herb is used for, as well as any recipes you have that use the herb.

Anything else you

want to include is welcomed! (I've been including latin names and

folklore).

3.  Come up with a "FAQ" for this list that newcomers could access when

they join or

maybe have this as part of the welcome message.



Any takers?



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 12:12:22 -0800 (PST)

From: Sheila Foster <foster@engr.csulb.edu

To: Joyce Schillen <jschillen@magick.net

Cc: herbs@teleport.com

Subject: Re: Mint

Sender: owner-herbs@teleport.com



I planted mint last summer. On the advice of the nursery, we made rings

with an edging material and pushed it in the ground around the plants. The

theory is that the mint spreads with surface roots - not by the deep

roots. Don't know yet if it works. We also have very dry and hot

summers so may not have the same problems as others.



Sheila Foster, zone 10





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 16:15:03 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

From: mvinqvist@mta.ca (Mindy)

Subject: ohh...herbs I guess

Sender: owner-herbs@teleport.com



Hi all,



Please don't think me out of place for saying this, as it isn't actually MY

list, but a couple of people have asked whether they should be talking about

herbs outside of the herb of the week and I thought I could write and say

that any hints or questions would be fine on any herb...the herb of the week

was a great idea by Chris to generate more traffic (the list was pretty

quiet) and provide some direction for the list, but I don't think anybody

needs to feel limited by that.  Even if we got boodles of e-mail on various

herbs, the herb-of-the-week is still a great idea, so we would just have to

expect there to be some repetition when a particular herb topic came up

later as an herb-of-the-week (which would be quite handy for people who say,

oh, accidentally delete things, or for folks who just join).



Feel free to write and blast me for stepping on anybodies toes for answering

this (though I am sensitive and cry easily...kidding)



smiles,



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 14:40:58 -0700

From: Jenny Evans <JENNYE@nait.ab.ca

To: herbs@teleport.com

Subject:  mint

Sender: owner-herbs@teleport.com



>rings with an edging material and pushed it in the ground around the plants.



I have had mint wander under a concrete patio about 4 inches deep and pop

up at the other side several feet away.  My mints (2 varieties) are in plastic patio

planters, sunk in the ground so just the top edge is above ground, and with lots

of holes cut in the bottom for drainage.  JennyE:-)





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 17:11:14 -0500 (EST)

From: Rosemary Carlson <ro.carls@morehead-st.edu

To: herbs@teleport.com

Subject: Planning a Herb Garden

Sender: owner-herbs@teleport.com



Hi everyone! Lots of familiar names on this list! Good! It's time for a

herb list focusing on culinary uses as opposed to medicinal.



I'm planning a small herb garden.  Plan to dig it/start it this spring. I

don't want it to overwhelm me so I'm starting small. I have a couple of

questions. First, are there 6-8 herbs that are "must haves"? What should

I have in my garden for culinary *and* ornamental purposes? Also, what

about garden layout and design? I don't want a formal knot garden - I'd

actually like for a dwarf apple tree I have to be a focal point of this

garden. Any design ideas?



TIA!



Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

From: d_allen@foma.wsc.mass.edu

Date: Thu, 22 Feb 1996 17:38:34 -0500

To: HERBS@teleport.com

Subject: intro to herblist

X-Vms-To: HERBS@TELEPORT.COM

Sender: owner-herbs@teleport.com



Hi,

My name is Diane and I've been growing herbs of some sort most of my

adult life.  Before I bought my first home, I moved all the time but I

also moved my gardens (I'm also on the garden list).  I'm an art teacher

part of the day and professional artist another part.  I use my herbs

for cooking, and decorative purposes.  I've also made potpourris.

My easiest growing herbs are oregano, marjaram, thyme (4 different kinds)

mint (naturally) catnip (very prolific), wormwood, tansy, flax,

different artemisia, bee balm, lemon balm, yarrow of different kinds,

hyssyp, sage, chives (growing everywhere in the yard), and for annuals,

I've grown basil, dill (little success but need to move it)and borage.

I'm always trying new ones, and finding different ways to harvest and

different uses so this list should be informative.



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

*  Diane

*  South Hadley, MA

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



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 17:54:11 -0500 (EST)

From: Rosemary Carlson <ro.carls@morehead-st.edu

To: E.Czekalski@ma02q.bull.com

Cc: herbs@teleport.com

Subject: Re: Herb of the week the only topic?

Sender: owner-herbs@teleport.com



Since the herb of the week is savory, could one of you herb experts tell

us a little about this herb, culinary uses (beans, I know), and

ornamental uses? I'm a herb novice - but am planning a herb garden. Is

there a good companion plant to savory?



Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Thu, 22 Feb 96 17:58:14 EST

To: herbs@teleport.com

Subject: Re: Planning a Herb Garden

Sender: owner-herbs@teleport.com



Hi Rosemary,



Good to see you here. 



I posted about easy herbs this morning and it would also start my "must

haves"  list:  thymes, mints (watch out - invasive), chives, oregano,

sage.  Also, basil: sweet, purple ruffles, mammoth; french tarragon,

parsley, savory.  Nasturniums, which are not usually called an herb but

my summer salads wouldn't be the same without them.



By ornamental do you mean pretty in the landscape?  (There are also

everlastings).  The thymes, various sages, some mints, nasties (of

course), purple ruffles basil are all attractive.  I also like anise

hysopp for its upright appearance, blue flowers and insect

attractiveness.  There was a white plant Canadian Verbena that I saw at

Smith college last year that looked like it in white but I can't seem to

find anyone that knows it.



Also, I hear peppers.  If my order from Seeds of Change ever arrives I

will be trying a purple pepper plant and hungarian wax peppers which

change colors through the spectrum as they ripen.



I'm going to try to integrate the plants above in a mixed border with

annuals and eventually -- perennials.  I've been putting flowers in the

veg garden for years, time for the food crops to fight back.



Esther



>First, are there 6-8 herbs that are "must haves"? What should I have in

>my garden for culinary *and* ornamental purposes? Also, what about

>garden layout and design? I don't want a formal knot garden - I'd

>actually like for a dwarf apple tree I have to be a focal point of this

>garden. Any design ideas?



>TIA!



>Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Thu, 22 Feb 1996 18:22:34 -0500

Apparently-To: herbs@teleport.com

Sender: owner-herbs@teleport.com

To: undisclosed-recipients:;



on dill.  I guess I'll give the

fernleaf variety a try.



Debra was asking where to get other varieties of herbs.  In

the stores, I usually notice more variety in the seeds than

I do in the plants.  Check your local plant and hardware

stores.  Trading is a great place to get other varieties

too.  Organic Gardening had a whole page on people wanting

to trade seeds.  We also have a lot of people on this list,

so maybe some of us would want to trade seeds.  The catalogs

I've received in the past were Nichols, Vermont Bean and

Seed (if I remember correctly) and the native seeds

catalogs.  Nichols has a lot of varieties available.  The

bean and seed company was the only place I could locate

Adzuki bean seeds which I wanted to try.  The native seeds

catalogs have some varieties you probably won't find

anywhere else.  These may sometimes look different than the

more cultivated varieties we're used to seeing.  I've

noticed they don't always yield as much as other commercial

varieties.  However, if you get seeds native to your area,

they may grow better or may be more weather tolerant and you

may have a few pleasant surprises with them.



As to whether to buy plants or seeds from catalogs, I bought

several small plants from the Nichols catalog.  Some, like

the chocolate mint, died almost immediately.  Others like my

rosemary, arp did very well and lasted several years.  Of course,

I have the same problems when I grow from seeds.  Some

varieties do well in an area.  Others won't make it due to

bugs, weather intolerance for the region, not liking the

particular soil or other reasons.  (I think my biggest problem

is bugs though.  I had several small cucumber plants I

planted one year and in a couple of days the bugs had eaten

them so that there was absolutely nothing left.)  Also, when

you let your seeds sit around too long, and I have a box

full of different varieties that's been sitting for years,

they become harder and harder to germinate.



With regards to the herb of the week, savory, the only

information I can share was that I grew some winter savory

when I was living in Texas.  The winter savory is a lot more

hardy than summer savory so if you prefer perennial plants

and are in a warm climate, I would recommend it.  Also if

you're in a cold climate and want something that will have a

better chance of surviving the frosts, you may want to try

it.  I have heard that summer savory is better for culinary

purposes, but since I only grew the winter variety, I am

unable to compare the two myself.  The winter savory did

very well over the winter and managed to survive the frosts

in Arlington, Texas when I was growing it.



Laura Michaels

lauram3017@aol.com

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



From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Thu, 22 Feb 96 18:34:27 EST

Cc: herbs@teleport.com

Subject: Re[2]: Herb of the week the only topic?

Sender: owner-herbs@teleport.com



Hi again Rosemary,



A small part answered:  winter savory is kind of attractive.  In Michigan it was

a low growing evergreen plant.  Never got as big as my thyme plant but similar

growth habbit with slightly heavier stems.  It might do well in the front of a

border.



Summer savory is not an attractive plant.  I checked my herb book last night and

it even says so.  Taller that the winter savory, kinda stringy and thin looking

but it tastes greate.  Book told me to plant it near the beans but I goofed and

put it on the north side.  Beans grew faster and shaded it.



I bought both kinds in pots from a nursery and planted them in the spring.

Winter savory was perennial im MI, summer savory not.



I would like more ideas about preserving them, too.



Esther



>Since the herb of the week is savory, could one of you herb experts

>tell us a little about this herb, culinary uses (beans, I know), and

>ornamental uses? I'm a herb novice - but am planning a herb garden. Is

>there a good companion plant to savory?



>Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 18:52:38 -0500

From: Mcleodd@vax2.concordia.ca (Dorothy McLeod)

Subject: Re: herbs-lovage, lavender,savory,

To: herbs@teleport.com

Sender: owner-herbs@teleport.com



Hi!  I've been reading this list for a few days and am ready to jump in

with a few cents worth.  I've been growing herbs ever since I returned to

Canada after a few years in France and elsewhere-- when I couldn't find

basil anywhere.  Somehow the herb garden expanded (don't all gardens?) from

basil-in-a-pot (just basil, no lover's head) --to a huge jumble of plants,

many chosen just because I liked the name or because I found something in a

catalog I'd never heard of before.



I tried LOVAGE because I liked the name.  I grow herbs in a community

garden and before I knew it people from Hungary, Romania and Russia were

stopping by to ask where they could get a plant.  Bits of my plant are

growing all over the place now, and when I trim the plant I know who would

like some.  They tell me they use it in most soups and stews.  It survives

winter here (zone 5B) and comes back every year as well as reseeding itself

all over.



I use LAVENDER a lot in cooking.  Just a pinch in stewed rhubarb is

wonderful.  I also have a good recipe for LAVENDER ICE-CREAM if anyone is

interested.  I put  it in a "herbes de provence" bouquet garni mixture --

especially when winter is getting too long.  In Morocco, they add it to a

herb and spice mixture called "ras el hanout" to flavor stews.  Finally, I

often make LAVENDER SUGAR -- just bury the flower stems in sugar and use

the sugar for baking or sprinkle it on yogurt or sugar cookies or

strawberries. --Hey Pat, I'd love a punch recipe to add to my collection.

ENGLISH LAVENDER survives winters here even tho' it looks dead until well

into June.



Just a couple of notes to add to the SAVORY discussion.  Use it when you

are cooking any sort of dried bean or legume to cut down on the gas they

cause.  And to add to the bit about satyrs -- in the south of France they

call it pebre d'ae -- or donkey pepper.  I used to wonder why and now I

think I know.



Mindy -- I can't resist adding that ROSES do belong in a herb collection.

Lots of peoples use they in cooking, and they're certainly aromatic.  I'm

sorry I can't answer your question yet though -- I'm just beginning to get

into roses.



P.S.  Can't wait to try Pat's Bohnesalat -- sounds great.



Dorothy McLeod

Office of the Vice-Rector

Institutional Relations & Finance





From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Thu, 22 Feb 1996 18:58:12 -0500

To: herbs@teleport.com

Subject: Re: Herb of the week the only topic?

Sender: owner-herbs@teleport.com



>Is there a good companion plant to savory?

According to the herb software I have, companion plants for savory are beans,

garlic

and onions.



As to uses, the program lists using savory for fragrance and also winter

savory in baths, not that I've ever tried this.  I'd probably recommend lemon

balm if you want to add an herb to your bath.  In culinary uses, besides

beans, it says to try savory with meats, breads and cheeses, eggs, soups,

teas and vinegars.



Laura Michaels

lauram3017@aol.com

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



From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Thu, 22 Feb 1996 18:58:24 -0500

To: herbs@teleport.com

Subject: Re: Planning a Herb Garden

Sender: owner-herbs@teleport.com



In a message dated 96-02-22 17:35:52 EST, you write:



>First, are there 6-8 herbs that are "must haves"?



The one plant I really must have in my own garden is garlic chives.  This is

the one I use most for culinary purposes.  Another that I like is Italian

parsley.  I also like lemon balm

but had to get rid of it for a while as it has been attracting too many bugs

to the porch.  I had much less problem with it when I was growing it outdoors

in the ground.  Lemon balm may be invasive as well as I hear it is a member

of the mint family.



I think peoples' choices for "must have" herbs will vary according to their

tastes.  Maybe you should make a list of which herbs you seem to use the most

when cooking or doing crafts and which herbs you find the easiest to maintain

and use and decide from there.



Good luck.



Laura Michaels

lauram3017@aol.com

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





From XYZ Sun Sep 23 01:42:27 2001

From: EDavidPhil@aol.com

Date: Thu, 22 Feb 1996 19:33:52 -0500

Apparently-To: mvinqvist@mta.ca

Apparently-To: herbs@teleport.com

Sender: owner-herbs@teleport.com



you.  One herb for a week could get boring after we had

exhausted all the discussion topics.



I'm in So Calif and it has been spring here since the Rose Parade.  I grow my

herbs in 5-gallon pots recycled from nurseries and landscapers.  I plant as

much as can comfortably fit in the pot.  For Parsley that is one plant, but

that is so big we do not want for parsley for the kitchen.  Rosemary is a

perennial and I trim it back, saving the trimmings for drying, each spring.

 Mine is sprouting out nicely now.  Mints are very controllable in a pot.  I

have spearmint, peppermint, catnip (for Garfield), and oregano.

I start all my plants from seeds, simply because this is the way I like to do

it.



Some big plants like dill, fennel, and bay leaf are in the garden.



Keep on keeping on.



Dave Phillips

Surf City, USA  ( Huntington Beach)



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 20:10:40 EST

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

To: herbs@teleport.com

Subject: herbal books

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



Hi Carla--For a beginner, I agree with Chris about Rodale's Illustrated

Encyclopedia of Herbs.  If you meant to get a great month by month herbal

book I also recommend Phyllis Shaudys  "the Pleasure of Herbs" and her

"Herbal Pleasures".  Good starters for crafts, garden planning and

food.  Lots of info for uses.  Good Luck.  I've been growing herbs for

22 years now and love them moreas I o along.  I really loved them when

my kids were teenagers.  When I was angry with them I would go out and

work in the herb garden and all those wonderful smells would get me

thru about anything.  "Tending the garden sooths the soul."  When my

younest one was about15, I made a LOT of potpouri that winter.  Again

good luck.





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 19:17:50 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Re: Planning a Herb Garden

To: Rosemary Carlson <ro.carls@morehead-st.edu

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Rosemary,



I've been wracking my brain trying to think of 6 or 8 "must haves", but I'm

beginning to think it's impossible.  60 or 80 may be more like it!  For

culinary starts, however, you might consider basil, cilantro, dill, which

are annuals; parsley, a biennial; and sage, rosemary, thyme, and lovage

(perennials).



Then the problem arises that there are numerous varieties of those plants.

Among the basils my favorites are sweet, lemon, and cinnamon.  I usually

plant varieties of cilantro and dill that have been bred to product lots

of leaves--it usually says so in the seed catalogs.  For sage I like

Holt's Mammoth (Nichols Nursery among others) -- it has great flavor and a

beautifully colored flower in spring.  (BTW, herb flowers taste great too,

just like the plant but sweet!)



I plant common Rosemary (no slam intended :-).  For thyme, you could

start out with French culinary thyme (Cook's) and lemon thyme, which is

great with fish AND to make iced tea.



How exciting to be starting out with an herb garden.  That's not to imply

that it doesn't remain exciting!



I'm afraid I can't be too helpful with the design part.  I just put them

in where there's room and then move them around if it doesn't work out.  I

can get away with it since we have 5 acres.



Joyce Anne Schillen    Zone 8		

Rogue Valley, Southern Oregon

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html



On Thu, 22 Feb 1996, Rosemary Carlson wrote:



> I'm planning a small herb garden.  Plan to dig it/start it this spring. I

> don't want it to overwhelm me so I'm starting small. I have a couple of

> questions. First, are there 6-8 herbs that are "must haves"? What should

> I have in my garden for culinary *and* ornamental purposes? Also, what

> about garden layout and design? I don't want a formal knot garden - I'd

> actually like for a dwarf apple tree I have to be a focal point of this

> garden. Any design ideas?



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 23:50:29 EST

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

To: herbs@teleport.com

Subject: conversation

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



I am going to use this one space for responding to everything I"ve read

on the list tonight...Not sure if that is the way we are suppose to do

it, but it is late and "it works for me".  If we are suppose to do it

another way, please let me know...I am not all that computer literate.

It is not necessarily my friend yet...we are barely on speaking terms

and the "g" on this key board doesn't always work.   OK...



Hey Mindy, I tlaked to my rosarian friend who is a master gardener and

he says you should not prune the little rose bush.  Clip all the old

buds off, but those busehes are not extremely strong and clipping the

buds should be all the pruning he would ever do to his.  Good luck.  I

have tea roses around the base of the espailed pear tree I put on the

wall of the house.  They look lovely and are easy to take care of .

Roses are not user friendly for me.  Also, roses ARE considered herbs.

They are fragrant and used in potpouris and scents, soaps and deserts.

If you can grow and have a lot of roses you should try a wet pot

pouri...the scent is different than dry ones and it is easy to do...you

just need a lot of roses (fragrant ones) to do it. Do you have trouble

with Japaneese Beetles up there?  Quite by accident (the first time) I

planted Rue in front of some roses and the beetles did not bother them.

I found out later Rue repells the darn things.  I plant Rue close to my

rose bushes now all the time.  Anything to keep from spraying.  Good

Luck



Hey Debra-I have used Nichols catalog for herbs and other related

things...it is a pretty good catalog and is a good souce for needed

things like tea bags (sealable ones).



OH SAVORY--another really good thing to do with savory is to put a

sprig of it as the last thing in your peaches if you are canning them..

If you don't can, just heat the juice of a purchased can to simmer add

the savory and the peaches.  Cool and it is wonderful.



And we are talking about dill too, I think.  My knowledge of it is

'Fernleaf'  is as dwarf as you are going to get.  It gets to be about

18" high which is half as high as 'Bouquet'  gets.  The good thing

about 'Fernleaf' is that is a slow bolter and the foliage is a nice

dark green.  I think the reason 'Bouquet'  is called a compact is

because the foliage is compact and finely cut. But its sceduled height

is only 4 inches (36") shorter than Common Dill .



Oh Jenny--  You mentioned Horseradish and Mint in your garden and that

it keeps coming back.  The chances of you getting rid of them are slim

to none so you might as well enjoy them.  If you haven't tried to make

your own horseradish condiment you should.  It is an easy process.  And

if you happen upon the premeire issue of 'Kitchen Garden' Magazine it

explains the different "heats" of Horseradish/Onions and Peppers...how

they affect us differently.



Joyce--I aree with you about landscaping with herbs.  I use them all

over the place...why have something there if it just looks pretty.  If

I have to weed at least let it all smell good.  When my kids were

teenagers I used to have the fewest weed in the summmer time and a

WHOLE lot of pot pouri in the winter.  Especially when the youngest one

was 14 and 15.  Working with herbs was my version of counting to 10.

Oh, two books that I really enjoyy and you may as well is Mary Keens'

'Decorate your Garden" and  James Adams' 'Landscaping with Herbs'.

Mary Keens' book has lovely pictures and  great for February days.



Oh Rosemary--a wagon wheel type of garden is a reat way to start herb

gardening.  It affords you organized spaces to put many types of

"gardens".  Since I live in the PA Dutch area in a 170 yr old German

House and have the Dutch backround I chose a PA 4 square arden.  In it

I have a lemon garden,medicinal, fragrance, bug repllent, tea, and dry

garden.  My center is a typical bird bath.  If your are German you must

have the garden come to across in the middle...and another old rule was

if youwere protasant (SP?) needed to plant a Yucca plant in the garden,,

,I forget what you were suppose to plant if you were catholic.  Anyway

good luck.



Hey Chris--You seem to be the POC for this list.  Are you keeping track

of the herb of the week and how many people are in this at this point?

I think it is going along well.  We have a structure of emphasis but

flitter off on things that are important to the individual.



One more thing...Lisa...Lemon Balm is in the mint family, but

mulitplies by the seeds, not roots so if you keep it trimmed, you keep

it contained.  But it smells so good, I wouldn't mind if it were a

little more unwildly.



Well, I have certainly otten into the subject this evening.  Hope I

didn't go on too much.  Maybe I enjoy this too much.  I have one more

thing before I close that seems appripoe for the weather we are having

in PA  (I am sorely jealous of the weather I have heard some of you are

having (Maybe not Mindy) ).



                  Dreams will never die as long as there are garden

catalogs



Thyme and Thyme Again...

Pat

Stone Haus Farm





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 22 Feb 1996 23:53:28 -0500 (EST)

From: Rosemary Carlson <ro.carls@morehead-st.edu

To: Joyce Schillen <jschillen@magick.net

Cc: herbs@teleport.com

Subject: Re: Planning a Herb Garden

Sender: owner-herbs@teleport.com



OK, Joyce. You're right. 6-8 herbs are too few. I'll go with more. But

I've got to learn to cook with more herbs! I also want them to be sort of

ornamental. All suggestions welcome! And thanks Joyce - GREAT suggestions!



Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 00:11:23 -0500 (EST)

From: Rosemary Carlson <ro.carls@morehead-st.edu

To: MRS PAT E SWEETMAN <Stone_Haus_Farm@prodigy.com

Cc: herbs@teleport.com

Subject: Re: Wagon Wheel/Dry Garden

Sender: owner-herbs@teleport.com



Pat: I'm not German - I'm Swedish - so this may be a stupid question!

WHAT is a wagon wheel garden?? Sounds like an interesting way to get

started - would you care to explain it? Also, WHAT is a dry garden? Thanks!



Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 00:24:04 EST

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

To: herbs@teleport.com, herbs@teleport.com

Subject: Mint

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



Hi Sheila--Well I was going to be but read the lates 5 messages that

came in and decided to pass on my experience with mint.  Some mints

aretop round rooter, but  not all of them.  The best way you cankeep

mint from spreading is to sink on of the big plastic (5 gallon) black

nursery pots in the ground withjust about 2 inches showing.  The

plastic pot is great for a few reasons...1>it is lightweight to use.

2> the black won't show in the garden too much.  3>It won't crack like

tera cotta.  4> the drainae holes are "way in the bottom.  These aloow

water drainage but it takes a few years for the roots to get down there

to escape and invade.  Mint was the first medicinal ever used...it is

like cockroaches...they will bothe be here long after we have all left

this earth.  But is is containable to a good degree.  But if you don't

want a long lasting relationship with it, don't grow it..don't even

look at it.  Some mint likes damp soils and some like it dry..but all

mint is pretty adaptable.  Altho' they don't do well when you bring

them inside for the winter..in areas where we have winter.  They will

probably live but get reall "rattty" looking. Let's see..the last time

I looked there were about 135 types of mint, but it hybidizes itself so

that in the last two years, there are probably a lot more bynow.  I

went to a mint workshop with Art Tucker as the speaker...wow did learn

a lot.  If anybody gets a chance to ever hear him, he is worth it.

He's a little technical and probably not for the novice, but the more

we learn the less of a novice we are...right?   Umm, peppermint is the

only true mint the rest are hybridized versions...you CANNOT buy seeds

of peppermint.  Altho' I have seen "them" in KMart.  I belong to 3 herb

clubs and this way of planting I related to you is THE WAY to plant

mint.  I have found that nurseries don't always know what they are

talking about...herbs are big now and they want to be on the bandwagon.

Good luck.

Pat @ Stone Haus Farm





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 00:24:04 EST

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

To: herbs@teleport.com, herbs@teleport.com

Subject: Mint

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



Hi Sheila--Well I was going to be but read the lates 5 messages that

came in and decided to pass on my experience with mint.  Some mints

aretop round rooter, but  not all of them.  The best way you cankeep

mint from spreading is to sink on of the big plastic (5 gallon) black

nursery pots in the ground withjust about 2 inches showing.  The

plastic pot is great for a few reasons...1>it is lightweight to use.

2> the black won't show in the garden too much.  3>It won't crack like

tera cotta.  4> the drainae holes are "way in the bottom.  These aloow

water drainage but it takes a few years for the roots to get down there

to escape and invade.  Mint was the first medicinal ever used...it is

like cockroaches...they will bothe be here long after we have all left

this earth.  But is is containable to a good degree.  But if you don't

want a long lasting relationship with it, don't grow it..don't even

look at it.  Some mint likes damp soils and some like it dry..but all

mint is pretty adaptable.  Altho' they don't do well when you bring

them inside for the winter..in areas where we have winter.  They will

probably live but get reall "rattty" looking. Let's see..the last time

I looked there were about 135 types of mint, but it hybidizes itself so

that in the last two years, there are probably a lot more bynow.  I

went to a mint workshop with Art Tucker as the speaker...wow did learn

a lot.  If anybody gets a chance to ever hear him, he is worth it.

He's a little technical and probably not for the novice, but the more

we learn the less of a novice we are...right?   Umm, peppermint is the

only true mint the rest are hybridized versions...you CANNOT buy seeds

of peppermint.  Altho' I have seen "them" in KMart.  I belong to 3 herb

clubs and this way of planting I related to you is THE WAY to plant

mint.  I have found that nurseries don't always know what they are

talking about...herbs are big now and they want to be on the bandwagon.

Good luck.

Pat @ Stone Haus Farm





From XYZ Sun Sep 23 01:42:27 2001

From: MettaSong@aol.com

Date: Fri, 23 Feb 1996 07:36:55 -0500

To: herbs@teleport.com

Subject: Re: What's your experience level with herbs?

Sender: owner-herbs@teleport.com



Merry Meet all, my name is Grandma MettaSong, and I am an herbalist. I joined

this list because I have been using herbs for many years but have purchased

them already dried and was hoping to gain a better insight as to growing the

herbs I need.



These past few years I started growing some and now have quite a few in my

garden. I have sage, lavendar, echinacea, yarrow, lemon balm, spearmint and

peppermint, penny royal, and cat nip. There are also scatered in my round bed

foxglove, St Johns Wort, Burdock, yellow dock, comfrey, gotu kola, hyssop,

oswego tea, mother of thyme, a variety of artemisias, chamomile, and others

I'm sure I've forgotten.



Its very interesting to learn about the many different herbs and how they are

grown. My experience of growing has been strickly hit and miss, I try and if

doesn't work I try again.



  A friend has been trying to find a good source and growing tips for Stevia.

She ordered a plant from Companion Plants but Stevia is very expensive. Does

anyone know anything about Stevia, and where we might find other purchasing

sources.



I have a wonderful book on growing herbs but I can't put my hands on it right

now.  When I find it I will post the name, author and publisher to the list.



But two other books are

Growing Herbs from Seed, Cutting & Root

by Thomas DeBaggio

ISBN 0-934026=96-3

and

An Everlasting Garden

a guide to an everlasting garden

by Jim and Dotti Becker

ISBN 0-934026-92-0



great catalogs and excellent sources of seeds and plants are.



The Abundant Life Seed Foundation Catalog

P.O. Box 772, Port Townsend Wa 98368



Companion Plants

7247 Coolville Ridge Rd

Athens Ohio 45701





From XYZ Sun Sep 23 01:42:27 2001

From: MettaSong@aol.com

Date: Fri, 23 Feb 1996 07:37:05 -0500

To: herbs@teleport.com

Subject: Re: What's your experience level with herbs?

Sender: owner-herbs@teleport.com



Cathy, greetings, on your post of Thu, Feb 22, 1996, you said,



I have become interested in putting together herbal tea recipes ( mainly for

taste not medicinal).



Although herbal tea recipes are delicious they are all medicinal in one way

or another.



A great wake up herb tea in the mornings is a mixture of mint, sage, and

rosemary if you really want to get going on a cold winter morning add a small

pinch of cayenne.



Boil your water and remove from heat, and add your leaves and cover the pot,

let steep for at least 15 minutes.



For an evening tea use lemon balm, star annise, and a clove.

To cold water add the annise and clove,  boil for 10 minutes with the pot

covered. Remove from the heat and add the lemon balm cover and let steep

another 15 minutes, strain, and add honey to taste.

When making herbal teas, use 1 tsp of dried herb or two tsp of fresh herb per

cup (8 os) of water. Never boil leaves steep them and always with one or two

exceptions boil roots, nuts and barks.  Also never use copper, or aluminum.

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

One thing I would like to learn is if there is a list like this for growers

of everlastings.  If not any web site which specializes in this subject?



Here is a book that you might be of interest.

An Everlasting Garden

a guide to an everlasting garden

by Jim and Dotti Becker



Blessings Grandma

ISBN 0-934026-92-0





From XYZ Sun Sep 23 01:42:27 2001

From: MettaSong@aol.com

Date: Fri, 23 Feb 1996 07:37:48 -0500

To: herbs@teleport.com

Subject: Re: mint

Sender: owner-herbs@teleport.com



Greetings all, I planted one group of mint in the grandchildrens old blue

swiming pool.  I surround the outside with dirt, and planted flowering

annuals, sort of like a raised garden with sloping sides. I'm always having

to rearange the roots back into the pool, they keep wanting to escape into

the flower bed on the outside. Grandma MettaSong





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 09:09:35 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

From: mvinqvist@mta.ca (Mindy)

Subject: Savory

Sender: owner-herbs@teleport.com



Hi all,

This is stuff from my book The Complete Book of Herbs ISBN 1-85967-011-3



Savory is a flavor enhancer like salt is a flavor enhancer.   Use it with

meats, stuffings, peas, beans & cabbage to improve digestibility.  An

infusion of leaves treats gastric upsets, indigestion and loss of appetite.

Spreading flowering shoots between clothing repels moths.  The plant

encourages honey bees outdoors.  It likes light, sandy soil.



Now here is a problem...I have a recipe (to follow) that asks for Dolcelatte

Cheese...and I haven't a blessed clue what that is!  If you know, let me

know, OK? as I'd like to try the recipe and don't even know what I could use

to substitute for Dolcelatte as I don't know what it tastes like.



Tomato, Savory and French Bean Salad

1 lb french beans     2 lb ripe tomatoes     3 spring onions, roughly sliced

(green onions)     1 tbsp pine nuts     4 sprigs fresh savory

Dressing:  2 tbsp extra-virgin olive oil     juice of 1 lime     3 oz

dolcelatte cheese

1 garlic clove, peeled and crushed     salt and pepper



1.  Prepare dressing first so it can stand and develop its flavor before

using.  Place all  the dressing ingredients in food processor, season with

salt and pepper to taste, and blend until smooth.

2.  Top and tail the beans and boil  in salted water until they are just

cooked.  (steaming might be nice though - my comment)  Drain them and rince

with cold water until they are completely cooled.  Slice the tomatoes, or if

they are quite small, quarter them.

3.  Toss the beans, onions and tomatoes.  Pour on the salad dressing.

Sprinkle with pine nuts then savory.



The picture of the salad looked scrumptious...as long as somebody tells me

what dolcelatte cheese is and as long as it's not some type of blue cheese

(ICK) I plan to make this stuff !



Smiles



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Fri, 23 Feb 96 8:31:05 EST

To: <herbs@teleport.com

Subject: re: Planning a Herb Garden

Sender: owner-herbs@teleport.com



My top 8 would include:



basil

rosemary

dill

chives

parsley

thyme

marjoram

oregano



These are the ones I most use in cooking.



Hmmm.. for culinary AND ornamental, I'd say bee balm, golden lemon thyme

(it

has variegated leaves), tricolor sage, purple ruffles basil, chives (for

the purple

blossoms),  borage (bright blue flowers).



Chris

creeve@banyan.com

-------------

Original Text

>From Rosemary Carlson <ro.carls@morehead-st.edu>, on 2/22/96 5:11 PM:

Hi everyone! Lots of familiar names on this list! Good! It's time for a

herb list focusing on culinary uses as opposed to medicinal.



I'm planning a small herb garden.  Plan to dig it/start it this spring. I

don't want it to overwhelm me so I'm starting small. I have a couple of

questions. First, are there 6-8 herbs that are "must haves"? What should

I have in my garden for culinary *and* ornamental purposes? Also, what

about garden layout and design? I don't want a formal knot garden - I'd

actually like for a dwarf apple tree I have to be a focal point of this

garden. Any design ideas?



TIA!



Rosemary in Lexington, KY



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Fri, 23 Feb 96 9:12:18 EST

To: <herbs@teleport.com

Subject: Herbs of the week for next week

Sender: owner-herbs@teleport.com



Since there's already been some discussion about it this week, how about

dill?

And for the lesser-known herb, bee balm (Monarda, Oswego tea).



Bee balm will be National Herb Week's "Herb of the year".  I think last

year's

was fennel.  I got a whole bunch of recipes in the latest issue of "The

business

of herbs" that I can share.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 08:24:15 -0600 (CST)

From: Deborah Kirwan <dkkirwan@creighton.edu

To: Joyce Schillen <jschillen@magick.net

Cc: Rosemary Carlson <ro.carls@morehead-st.edu>, herbs@teleport.com

Subject: Re: Planning a Herb Garden

Sender: owner-herbs@teleport.com



On Thu, 22 Feb 1996, Joyce Schillen wrote:



> parsley, a biennial;



A biennial, eh?  Well, I had a wonderful flatleaf parsley in my garden

last summer, and so I brought it in the house before the first frost.

It's been doing more or less well, but it's still alive and looks like it

will make it to spring if I don't forget to water it.  My question:  will

it do OK out in my garden for another summer?  If so, should I bring it

in again next fall, or will it have run its course by then?



Deb                    *  "In this world there are only two tragedies.

kirwan@creighton.edu   *  One is not getting what one wants, and the other

                       *  is getting it."  Oscar Wilde





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 10:59:39 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

From: mvinqvist@mta.ca (Mindy)

Subject: Debbie's parsley

Sender: owner-herbs@teleport.com



On Fri, 23 Feb 1996 Deborah Kirwan <dkkirwan@creighton.edu> wrote:



>A biennial, eh?  Well, I had a wonderful flatleaf parsley in my garden

>last summer, and so I brought it in the house before the first frost.

>It's been doing more or less well, but it's still alive and looks like it

>will make it to spring if I don't forget to water it.  My question:  will

>it do OK out in my garden for another summer?  If so, should I bring it

>in again next fall, or will it have run its course by then?



Hi Deb,

        I had parsley indoors (it wasn't flat leaved...I think it was called

curlyleaf or something like that) for about three years and it got huge,

then suddenly yellowed and died.  I thought it was the light or that I did

something to it because I thought parsley was a perennial, and didn't find

out until I joined this list that it was a biennial.  Somehow I squeezed an

extra year out, maybe because I divided it and gave some to my mom-in-law,

but for both of us it died in the third year.  I would put yours out this

summer but also start some new stuff so you will always have some going if

you replace plants on alternating years (if that description just made any

sense :-) )



SMILES

Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Fri, 23 Feb 96 10:18:29 EST

To: herbs@teleport.com

Subject: Re: conversation

Sender: owner-herbs@teleport.com



Hi Pat,



How can I find out about Kitchen Garden magazine?



Thank you,



Esther



>-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



>Oh Jenny--  You mentioned Horseradish and Mint in your garden and that

>it keeps coming back.  The chances of you getting rid of them are slim

>to none so you might as well enjoy them.  If you haven't tried to make

>your own horseradish condiment you should.  It is an easy process.  And

>if you happen upon the premeire issue of 'Kitchen Garden' Magazine it

>explains the different "heats" of Horseradish/Onions and Peppers...how

>they affect us differently.





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 07:55:46 -0800 (PST)

From: Sheila Foster <foster@engr.csulb.edu

X-Sender: foster@piggy.cecs.csulb.edu

To: MRS PAT E SWEETMAN <Stone_Haus_Farm@prodigy.com

Cc: herbs@teleport.com, herbs@teleport.com

Subject: Re: Mint

Sender: owner-herbs@teleport.com



Thanks for the information Pat. I'll pass it on the the

nursery and get the shovel out to try to put the mint

in pots. They're less than a year old so maybe I'll just

buy new plants.



Sheila





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Fri, 23 Feb 96 11:21:51 EST

To: herbs@teleport.com

Subject: Re[2]: Planning a Herb Garden

Sender: owner-herbs@teleport.com



Hi Deborah,



I grew parsley as a biennial in MI.  It would stay green and continue to grow

extrememly slowly even under the snow.  It would come back bigger and healthier

the second summer than the first.



I would think you would get more growth outside as soon as you can work the

soil.  Maybe putting the pot out for a few days to harden it?   Then start

another one for this year and next winter.



Unfortunately, here in MA, something destroys my parsley.  They do fine until

one day I see a plant all wilted.  No signs of insects or anything but no roots

to speak of, either.  I suspect squirrels or chipmunks like the roots, there are

some kinds grown just for the roots, but nobody else has ever seemed to see this

problem.



>A biennial, eh?  Well, I had a wonderful flatleaf parsley in my garden

>last summer, and so I brought it in the house before the first frost.

snip



     Esther





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 11:01:15 -0600 (CST)

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

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

To: herbs@teleport.com

Subject: Re: herbs-lovage, lavender,savory,

Sender: owner-herbs@teleport.com



In message Thu, 22 Feb 1996 18:52:38 -0500,

  Mcleodd@vax2.concordia.ca (Dorothy McLeod)  writes:



> I use LAVENDER a lot in cooking.  Just a pinch in stewed rhubarb is

> wonderful.  I also have a good recipe for LAVENDER ICE-CREAM if anyone is

> interested.  I put  it in a "herbes de provence" bouquet garni mixture --

> especially when winter is getting too long.  In Morocco, they add it to a

> herb and spice mixture called "ras el hanout" to flavor stews.  Finally, I

> often make LAVENDER SUGAR -- just bury the flower stems in sugar and use

> the sugar for baking or sprinkle it on yogurt or sugar cookies or

> strawberries. --Hey Pat, I'd love a punch recipe to add to my collection.

> ENGLISH LAVENDER survives winters here even tho' it looks dead until well

> into June.



Hi Dorothy,

You seem to know a bit about lavendar or at least have some experience with

it.  I have a pruning question.  My husband takes pruning fits.  I am afraid

he has pruned my lavendar down to death.  He said it lokked dead, so he cut

all of the 'dead stuff' off.  It was a big full 2 foot tall shrub, beautiful

and fragrant all summer.  Now it is a gathering of stubbs a few inches tall.

It has survived four other so far; I'm not sure why he decided it was

dead this year.  Does it have a chance of coming back, or shall I just go

ahead and look for a new plant after I make him sleep on the couch for

about a week.  I'm not worried that he pruned it too soon.  We have very

early springs here.  Temperatures are in the 70's and the daffodils have

come and gone. But I am worried that he went a bit overboard. I am rather

dismayed at what is left of my lovely plant\



Also are there some varieties of lavendar that are not edible.  My

mother-in-law was saying something about it, not that she would know; she

doesn't garden. but it got me thinking  What I had was English lavendar.

I assume that's a safe one.  Anyone know anything about this?



In mourning,



From XYZ Sun Sep 23 01:42:27 2001

From: Kxt1215@aol.com

Date: Fri, 23 Feb 1996 16:03:27 -0500

To: herbs@teleport.com

Subject: Re: Please speak up

Sender: owner-herbs@teleport.com



Maybe you could decide on the herb of the week, by asking for requests of

which herbs people would like to know about.  Ask for requests for ...say,

the week to come, do a count and see what herb "wins".  I know I would love

to contribute what I know, my experience is limited to N.J.,  and I've been

able to grow great herbs!  Or, just ask what herb people want info on and

schedule a date, or week to discuss.  And to ask specific questions about the

herb... culinary, teas, baths, growing habits, and maybe some great recipes

for the herb of the week.  Happy Herbing!    CAT



From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Fri, 23 Feb 1996 17:06:25 -0500

To: herbs@teleport.com

Subject: Re: Parsley as a biennial

Sender: owner-herbs@teleport.com



Parsley is a biennial.  Here in NY it does live through the winter under the

snow and come back lush the next spring.  It will however soon go to seed and

not be very usable in the kitchen.



The trick to a nice parsley patch is to plant in two consecutive years.  The

parsley will reseed itself nicelyin its second year so you should always have

some in each stage.



Queastion:  Does anyone have experience in growing cat mint?  I understood

that it was different from catnip.  I believe it is supposed to have

attractive blue flowers and a different scent.  Last year I ordered seeds

from Park seeds for both catnip and cat mint and ended up with just alot of

catnip.



From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Catmint

To: herbs@teleport.com

Date: Fri, 23 Feb 1996 14:21:10 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



I bought some catmint last year at a nursery: it looks and

smells *much* different from catnip. It gets tall & has long,

lanceolate leaves that are much denser than the leaves on

catnip. The leaves (on mine, at least) were not the dark

green of catnip, but much paler in color.



As to the smell--what a relief! Catnip is ok in small patches

(as if any mint stays in small patches), but can easily become

overwhelming in scent (read, can make you sick!). The catmint

I grew was delicate in scent but still minty.



I had pink flowers on one plant and blue (very blue) on another.

The flowers were on top of tall leaf-less spikes in a compact

head, sort of pointed at the top, among the leaves. I only grew

this plant out of curiosity--I mean, I didn't use it for anything

but decoration. No cats (and there are zillions in our neighbor-

hood) ever bothered the plants. Pretty hardy--up until the last

snow, they were still alive (in pots). They do look pretty dead

now.



That's all I know about catmint.



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 17:33:41 -0500 (EST)

From: Rosemary Carlson <ro.carls@morehead-st.edu

To: Debra Widera <widera@unr.edu

Cc: herbs@teleport.com

Subject: Re: Catmint/Catnip

Sender: owner-herbs@teleport.com



I don't want the neighborhood cats bothering my birds at the feeders! My

feeders (or most of them) are FAR away from where I'm going to plant my

herb garden. I have been against including catmint/catnip in my herb

garden since I don't want cats in the yard - only because of my birds! I

*do* love cats as I love all animals - but I love them more if they're

indoor cats! :)  Should I a) plant catmint/catnip in the herb garden to

draw cats away from the feeders (but then they will squash my herbs! or

b) plant catmint/catnip in an isolated area of the yard with no other

plants or feeders.



How do all of you handle cats/birds and feeders/and herbs???



TIA!



Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

From: Ron Lunde <ronl@teleport.com

Date: Fri, 23 Feb 1996 19:17:11 -0800

To: herbs@teleport.com

Subject: Something that bounced

Sender: owner-herbs@teleport.com



>From: annie herrin



>Hi!  My name is Annie and I recently moved from Northwest Indiana to Austin,

>Texas.  My entire gardening experience has been in the Midwest until now, so

>I am at a complete loss as to how to proceed in Central Texas.  Any

>suggestions are welcome.



>I grew a lot of herbs in Indiana and in Kansas, my home state.  One idea

>that worked very well was an adaptation that came out of an odd discovery.

>My housemates and I had limited space for a garden and planned to devote

>most of what we had to vegetables.  When we started digging up the space we

>had, we discovered that previous owners had a cinder block garage structure

>there once; they'd apparently bulldozed it, and buried all the cinder

>blocks.  Digging them up was a terrible ordeal, but once we'd finished, we

>had enough of them to completely surround two good-sized beds, and the pair

>of "holes" in each block made great planters for herbs!  We put soil in each

>and bought small herb plants.  Even the most invasive ones flourished,

>sending down strong roots, and with a heavy mulch, the roots were protected

>enough from the extreme cold to make it through the winter.



>So I offer that as a possibility to you all!



>Annie Herrin





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 21:55:53 -0600

To: herbs@teleport.com

From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe)

Subject: Re: Dolcelatte cheese

Sender: owner-herbs@teleport.com



Mindy said,

>Now here is a problem...I have a recipe (to follow) that asks for Dolcelatte

>Cheese...and I haven't a blessed clue what that is!  If you know, let me

>know, OK? as I'd like to try the recipe and don't even know what I could use

>to substitute for Dolcelatte as I don't know what it tastes like.



Dolcelatte is a sweet (mild) Gorgonzola--a blue-veined cheese from Italy.

It sounds like the perfect cheese to use in this salad (but then, I love

blue cheese!).  Thanks for the recipe.



Bonnie Briscoe



          Bonnie Briscoe - bbriscoe@infolink.morris.mn.us

          Freelance writing, editing, desktop publishing



From XYZ Sun Sep 23 01:42:27 2001

From: Judy Burley <jburley@trianon.worldtel.com

To: "'CReeve@banyan.com'" <CReeve@banyan.com>,

        "herbs@teleport.com" <herbs@teleport.com

Subject: RE: Herbs of the week for next week

Date: Fri, 23 Feb 1996 20:25:29 -0800

Sender: owner-herbs@teleport.com



I have two different plants in my garden - both refered to as Bee Balm.  One is similar in smell to Earl Grey Tea, and the other is more succulent and has havy pink multiple small flowered blossoms that the bees like to sit on.

Any ideas on what they might be???

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 23:15:46 -48000

From: Joyce Schillen <jschillen@magick.net

Reply-To: Joyce Schillen <jschillen@magick.net

Subject: Re: Planning a Herb Garden

To: herbs@teleport.com

Sender: owner-herbs@teleport.com



On Fri, 23 Feb 1996, Deborah Kirwan wrote:



> On Thu, 22 Feb 1996, Joyce Schillen wrote:



> > parsley, a biennial;



> A biennial, eh?  Well, I had a wonderful flatleaf parsley in my garden

> last summer, and so I brought it in the house before the first frost.

> It's been doing more or less well, but it's still alive and looks like it

> will make it to spring if I don't forget to water it.  My question:  will

> it do OK out in my garden for another summer?  If so, should I bring it

> in again next fall, or will it have run its course by then?



Deb,



You've already gotten good answers about parsley being a biennial.  I

just wanted to add that I've observed that parsley seems to be triggered

into sending up its seed stalks (after which the plant dies) by

temperature extremes as much as by daylight, length of time in the ground,

etc.



For instance, I've had both Italian and curly parsley that has been

tricked into thinking it had already gone through it's usual two-year

cycle.  The new seedlings were set out in early spring; in late spring we

had a severe hot spell (100+), then a very cool spell, and finally summer

arrived, with on-going hot weather.  During the second hot spell, some

(not all) of the plants sent up seed stalks and then died.



Dr. Jim Baggett, OSU plant breeder (he "invented" sugar snap peas, Oregon

Spring tomatoes, and other neat veggies) told me on a research farm tour

that these extremes in weather can trick onions into sending up seed

stalks during their first year, so I assume the same thing can happen with

parsley.



This sensitivity to temperature extremes might explain why Mindy's plant

lasted 3 years indoors, where I assume the temperatures were relatively

even.



Also, if you want to put your indoor plant outdoors again, I agree you

should do it very soon.  Once the weather warms up the plant will try

like the dickens to produce seeds.  Even if you keep them pinched back,

the plant will beat you to the punch, set seeds, and then decline.



Good luck,



Joyce Schillen

jschillen@magick.net





From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 23:19:36 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Re: Re[2]: Planning a Herb Garden

To: E.Czekalski@ma02q.bull.com

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Esther,



It's possible that something other than critters are damaging the

roots of your parsley.  Root rot appears the same way you are describing

your parsley, and it develops in soil that doesn't drain very well.  Could

that be your problem?



Joyce Schillen, Southern Oregon, Zone 8		

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html

Currently focusing on "Successful Seedlings"



On Fri, 23 Feb 1996 E.Czekalski@ma02q.bull.com wrote:



> Unfortunately, here in MA, something destroys my parsley.  They do fine until

> one day I see a plant all wilted.  No signs of insects or anything but no roots

> to speak of, either.  I suspect squirrels or chipmunks like the roots, there are

> some kinds grown just for the roots, but nobody else has ever seemed to see this

> problem.



From XYZ Sun Sep 23 01:42:27 2001

Date: Fri, 23 Feb 1996 23:36:09 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Re: Catmint/Catnip

To: Rosemary Carlson <ro.carls@morehead-st.edu

Cc: Debra Widera <widera@unr.edu>, herbs@teleport.com

Sender: owner-herbs@teleport.com



Catmint turned out to be my "favorite herb of the year" in 1995.  I first

planted catmint (Nepeta faassenii) in 1994 and last year it came into its

own.  It's about a foot tall and sprawls gracefully on the ground and over

the sides of one box where I planted it.  It's much prettier than catnip

(Nepeta cataria), which is stiffer and taller and has white flowers

instead of the lovely blue flowers of catmint.  It also smells MUCH

nicer...minty and sweet.  Catnip, OTOH, has a bitter smell to me and makes

my nose crunch up.



I'm pretty sure that catmint does not contain the same components as in

catnip that attract cats.  It if does, it's certainly not in the same

quantities.  I have neighborhood cats who love to roll in my catnip, but

they take no notice of the catmint.



My catmint was also the longest bloomer in my garden.  It started up last

year in March, reached its peak in May/June, and continued blooming

(sparsely) through November.  It's a great plant!



Joyce Schillen, Southern Oregon, Zone 8		

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html

Currently focusing on "Successful Seedlings"





From XYZ Sun Sep 23 01:42:27 2001

From: HerbalMuse@aol.com

Date: Sat, 24 Feb 1996 09:41:05 -0500

To: jburley@trianon.worldtel.com

Cc: herbs@teleport.com

Subject: Re: Herbs of the week for next week

Sender: owner-herbs@teleport.com



In a message dated 96-02-24 00:18:52 EST, you write:



>I have two different plants in my garden - both refered to as Bee Balm.  One

>is similar in smell to Earl Grey Tea, and the other is more succulent and

has

>havy pink multiple small flowered blossoms that the bees like to sit on.

>Any ideas on what they might be???

>Judi

>jburley@worldtel.com



Monarda didyma (Bergamot) is also called Bee Balm, Oswego Tea, and Horse

Mint.  M. didyma has scarlet flowers and is one of the primary ingredients in

Earl Grey Tea.  There are several species that have different color flowers -

your pink flowering species may be M. fistulosa.



From XYZ Sun Sep 23 01:42:27 2001

From: HerbalMuse@aol.com

Date: Sat, 24 Feb 1996 09:41:24 -0500

To: mvinqvist@mta.ca

Cc: herbs@teleport.com

Subject: Re: Debbie's parsley

Sender: owner-herbs@teleport.com



In a message dated 96-02-23 10:00:37 EST, you write:



>Hi Deb,

>        I had parsley indoors (it wasn't flat leaved...I think it was called



My broad leaf parsley just had it's second year, during which I scattered

seeds around the plants so new plants will appear this spring.



From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 24 Feb 1996 09:53:24 -0500 (EST)

From: Rosemary Carlson <ro.carls@morehead-st.edu

To: CReeve@banyan.com

Cc: herbs@teleport.com

Subject: Re: Herbs of the week for next week

Sender: owner-herbs@teleport.com



Bee balm (monarda) has been suggested as the lesser herb of the week. I

grow this as an ornamental in my perennial gardens. Can someone enlighten

me on herbal uses? Thanks!



Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 24 Feb 1996 11:01:38 -0500 (EST)

X-Sender: dbenning@inforamp.net (Unverified)

To: herbs@teleport.com

From: danielle benning <dbenning@inforamp.net

Subject: Edible flowering herbs/herbal oils and vinegars

Sender: owner-herbs@teleport.com



Hello All!



I am from Toronto Canada and have been on the herbs list for about two

weeks. What an excellent source of information!



I am just starting to experiment with various recipes for herbal oils and

vinegars. Has anyone got any recipes they would like to share? I have been

told that there are some herbs to avoid when making these types of

concoctions......



I have been using, rosemary, tyme, dill, basil, etc. - the basic types of

herbs and I would like to experiment with new herbal combinations as well as

using the pretty flowering varieties of herbs - They look lovely in

decorative bottles of oil and vinegar!



I would like to prepare a batch and would like to make them both beautiful

and delicious!



Any feedback would be greatly appreciated.



Danielle Benning - Toronto.

You know we know how





From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 24 Feb 1996 11:43:55 -0600 (CST)

From: Ellen Bard <eb@fones.cals.lib.ar.us

To: herbs@teleport.com

Subject: Bee Balms

Sender: owner-herbs@teleport.com



Another possibility for the varation in your two "bee balms" is that some

people erroneously refer to Cleome speciosa as bee balm.

It is more commonly known as spider plant or bee plant, but I have known

more than one old-timer call it bee balm -- perhaps because both Monarda

and Cleome are native here in Arkansas.



Also, RE:  Herbs of the month, dill and bee balm sound great.  Can we do

Echinacea soon too.  I need some help...



Ellen Bard

eb@fones.cals.lib.ar.us





From XYZ Sun Sep 23 01:42:27 2001

From: jniffen@micron.net

Date: Sat, 24 Feb 96 11:18 MST

X-Sender: jniffen@micron.net (Unverified)

To: HERBS@teleport.com

Subject: Bergamot aka Bee Balm

Sender: owner-herbs@teleport.com



Sources:  The New Age Herbalist

          A Modern Herbal

          The Encyclopedia of Herbs and Spices



Bergamot Synonyms:  Scarlet Monarda, Oswego Tea, Bee Balm



"So far, Monarda punctata is considered the only plant indigenous (native)

to North America which can be looked upon as a fruitful source of Thymol

(used in making antiseptics and deodorants)though another American swamp

plant closely allied to it, M.didyma, the Scarlet Monarda, is said to yield

an oil of similiar composition, though not to the same degree.

This species, on account of its aromatic odour, has become a favourite in or

gardens.  It has showy, scarlet flowers in large heads or whorls at the top

of the stem, supported by leafy bracts, the leaflets of which are of a

pale-green colour tinged with red.  Its square, grooved and hard stems rise

about two feet high, and the leaves whichit bears in pairs are rather rough

on both surfaces.

The  whole plant is strongly impregnated with a delightful fragrance; even

after the darly-coloured leaves havce died away, the surface rootlets give

off the pleasant smell by whcih the plant has earned its common name

'Bergamot', it being reminiscent of the aroma of the Bergamot Orange.

It is know in America as 'Oswego Tea' because an infusion of its young

leaves to form a common beverage in many parts of the United States.

It is also sometimes called 'Bee Balm,' as bees are fond of its blossoms,

which secrete much nectar.  It delights in a moist, light soil and in a

situation where the plants have only the morning sun, where they will

continue in flower longer than those which are exposed to full sun.  It is a

very ornamental  plant and readily propagated by its creeping roots and by

slips or cuttings, which, if planted in a shady corner in May, will take

root in the same manner as the other Mints." --A Modern Herbal

"...used to made into fusions for colds and sore throats.  The Oswego

Indians must have been the first to use its leaves to make tea, for in North

America this plant is named after them.  After the Boston Tea Party (Dec 16,

1773) patriotic American colonists drank it instead of Indian Tea." Ency of

Herb/Spice

"The oil is sometimes used in perfumery, but should not be confused with the

oil of the simlarly smelling Bergamot Orange, an important aromatherapy oil

and an ingredient in Earl Grey tea.  Because of its distinctive fragrance,

and because of the nectar its flowers secrete, bergamot is a popular plant

with bees, hence its country name of bee balm."

     Enjoy...Jim





From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 24 Feb 1996 11:55:23 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Re: Bergamot aka Bee Balm

To: jniffen@micron.net

Cc: HERBS@teleport.com

Sender: owner-herbs@teleport.com



Jim,



My Monarda didyma has the conditions you quoted -- light moist soil and

morning sun -- but it only grows about 30 inches tall and doesn't spread

like I'd expect it to.  Do you know anything about the pH requirements, or

have any other suggestions?



Joyce Schillen, Southern Oregon, Zone 8		

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html

Currently focusing on "Successful Seedlings"





From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Sat, 24 Feb 1996 13:52:55 -0500

To: writething@home.stlnet.com

Cc: herbs@teleport.com

Subject: herb software, was Re: Herb of the week the only topic?

Sender: owner-herbs@teleport.com



In a message dated 96-02-22 23:44:06 EST, writething@home.stlnet.com writes:



>I would like very much to know more about your software - what is the name?

>where do you get? Thanks for the info.



In case anyone's interested, there's some information about the herb software

I use available on my web page.  (See address below.)  If you do not have

access to the web or have further questions you can contact me directly at

lauram3017@aol.com.



Best wishes.



Laura Michaels

lauram3017@aol.com

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



From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Sat, 24 Feb 1996 14:51:02 -0500

To: herbs@teleport.com

Subject: Next week's herbs of the week.

Sender: owner-herbs@teleport.com



Here's some very general information on the herbs of the

week (next week) that I dug up from my herb software.



Information on Bergamot:

It's also known as Bee Balm, Monarda, Oswego Tea, Sweet

Bergamot.  It's a hardy perennial.  The flowers and leaves

are supposed to be edible.  It attracts bees and

hummingbirds.  It can be used in crafts like flower

arrangements or used for its fragrance in potpourris.

Try companion planting it with tomatoes.  Culinary uses

include using it in tea.



Information on Dill:

Dill is Anethum graveolens and is sometimes called Meetin'

Seed.  It's an annual.  It's mentioned that it may not

transplant well.  Edible parts are the flowers, leaves and

seeds.  As far as nutrition, dill is rich in mineral salts.

It's used in cosmetics such as baths, breath fresheners and

soaps.  It supposed to repel some bugs like the cabbage

worm.  It suggests companion planting with cabbage, lettuce,

onion and tomato.  Culinary uses include using it with foods

such as beans, bread, cheese, cucumbers, eggs, fish, liver,

potatoes, poultry, soup, tea, veal, vinegar and tomatoes.



There is a variety of bee balm that is lemon scented.  It's

called monarda citriodora.  It's supposed to have pink

blossoms, lemon scented leaves and be good in teas.  I tried

to grow this and the plant I bought died from the heat.  I

don't know if it was just this variety of bee balm or if the

plants don't do well in the summer in the southern areas.

If you do live in a warm climate, you may need a more shaded

spot to grow in it.  Maybe someone else who's been able to

grow this plant more successfully can offer some comments or

suggestions regarding heat tolerance.



Best wishes.



Laura Michaels

lauram3017@aol.com

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



From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Sat, 24 Feb 1996 15:17:17 -0500

To: herbs@teleport.com

Subject: Re catnip in herb garden

Sender: owner-herbs@teleport.com



  Rosemary Carlson asked:



Should I a) plant catmint/catnip in the herb garden to

draw cats away from the feeders (but then they will squash my herbs! or

b) plant catmint/catnip in an isolated area of the yard with no other

plants or feeders.



Since I live on a dairy farm it is almost impossible to grow catnip in the

garden.  I've even had cats dig their way into my green house to get the

stuff.



I do like to grow it though (although I personally hate the smell) because it

sells so well.



The answer I have found is to grow it in hanging baskets.  It is not very

decorative but the cats cannot get to it.



From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 24 Feb 1996 15:11:45 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Moths

To: CKimb28370@aol.com

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Dear CKimb,



Sounds like you have one of the Sphinx moths visiting your bee balm.  They

come to sip the nectar.  There are several species, some quite beautiful,

and they're characterized by their stout size and hummingbird flight

behavior.  My Audubon field guide describes 9 species, but none exactly

matches your description.  The behavior does, though.  The caterpillars

can do some damage; they're usually bright green and have hornlike

projections.  Sound familiar?  (Tomato hornworm!)



Joyce Schillen, Southern Oregon, Zone 8		

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html

Currently focusing on "Successful Seedlings"



On Sat, 24 Feb 1996 CKimb28370@aol.com wrote:



> I have a very nice patch of bergamont-Bee Balm- Whatever.  I have a variety

> of pinks and a purple.  They have a very attractive spicy odor much nicer

> than the scarlett Bee Balm I used to grow.



> One interesting I have noticed about my bee balm patch is that every year I

> have some really interesting moths which are attracted to it.  At first I

> thought they were humming birds since they are about that size and hover and

> sip necter  just like they do.  As I looked closer though I noticed that they

> are definately moths.  The color is brown with yellow stripes.



>   Does anyone know any thing about these moths?  Has anyone noticed them

> around their bee balm?  I haven't seen that they are attracted to any other

> flowers or plants in the garden and haven't noticed them out in the wild.





From XYZ Sun Sep 23 01:42:27 2001

Date: Sat, 24 Feb 1996 17:39:39 -0500 (EST)

From: Rosemary Carlson <ro.carls@morehead-st.edu

To: herbs@teleport.com

Subject: Herb Seed Starting

Sender: owner-herbs@teleport.com



OK, today I went crazy at the garden center. I partially blame it on this

list as I bought lots of herb seeds! :) Thus, my questions. The following

is my list of seeds that I just purchased for my herb garden-to-be. How

long should I start them before our last frost date (about May 7 here in

Zone 6)? SHOULD I start them indoors? Any special requirements. Thanks in

advance!



Here's the list:



Common Thyme

Sweet Basil

Basil, Purple Ruffles

Garlic Chives

Oregano

Common Chives

Common Sage



Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

From: Judy Burley <jburley@trianon.worldtel.com

To: "'CKimb28370@aol.com'" <CKimb28370@aol.com>,

        "herbs@teleport.com" <herbs@teleport.com

Subject: RE: Re catnip in herb garden

Date: Sat, 24 Feb 1996 22:12:52 -0800

Sender: owner-herbs@teleport.com



My neighbour grows her catnip in pots inside a large hanging birdcage.  Lokks kind of nice on her deck and sure protects it.  I have an open bottom wire net cage over mine.  It is about 8 inches square with 1 inch mesh - anything that grows out of the mesh is fair game for my cats but the main base is protected.

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

From: DarylLease@aol.com

Date: Sun, 25 Feb 1996 09:23:16 -0500

Apparently-To: herbs@teleport.com

Sender: owner-herbs@teleport.com

To: undisclosed-recipients:;



ce le...



Grandma MettaSong,



Your Stevia sounds very intriguing.  The only source for Stevia rebaudiana

that I am aware of is Logee's Greenhouses, 141 North Street, Danielson, CT

 06239.  Phone 860-774-8038, fax: 860-774-9932.  Their catolog is $3.00,

refundable with your order.

If you just want to order the plant, they are listed on page 121 of their

1996 catolog are are # H8176 and are $4.75 each.



The following is quoted directly from their catolog:



Stevia rebaudiana.  "Sugar Leaf."  This modest member of the Verbena family

has edible leaves tasting much sweeter than saccharin.  For best foilar

harvest, keep Stevia cut back to prevent flowering.  Sorry, we cannot

guarantee safe delivery of Stevia.  full sun, tender perennial.



I looked this up in the R.H.S. dictionary and they say it is only hardy in

zone 10.  Maybe you should buy two plants - use one for harvesting the leaves

and save the other one for collecting seed.  Either way, I would dig them up

at the end of the season and try to carry them over the winter in a

greenhouse.  If you choose to collect the seed, they will probably need

warmth and darkness to germinate since they are members of the verbena

family.  You may also want to try taking some cuttings as it sounds as if

they would root easily.



Would you mind sharing some uses for Stevia with the group?  You have

inspired me to buy one from Logee's myself!



Julie/Zone 7/Virginia



From XYZ Sun Sep 23 01:42:27 2001

From: Dorsett <dorsett@intersource.com

To: "'herbs-digest@teleport.com'" <herbs-digest@teleport.com

Subject: moths

Date: Sun, 25 Feb 1996 12:16:27 -0500

Encoding: 26 TEXT

Sender: owner-herbs@teleport.com



This sounds like what I had hovering around my butterfly bushes last

summer.  If anybody gets HGTV, and watches Gardener's Diary, they are shown

on the opening credits.

Barb in Southern Indiana <dorsett@intersource.com

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

Dear CKimb,



Sounds like you have one of the Sphinx moths visiting your bee balm.  They

come to sip the nectar.  There are several species, some quite beautiful,

and they're characterized by their stout size and hummingbird flight

behavior.  My Audubon field guide describes 9 species, but none exactly

matches your description.  The behavior does, though.  The caterpillars

can do some damage; they're usually bright green and have hornlike

projections.  Sound familiar?  (Tomato hornworm!)



Joyce Schillen, Southern Oregon, Zone 8		

jschillen@magick.net

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



One interesting I have noticed about my bee balm patch is that every year I

have some really interesting moths which are attracted to it.  At first I

thought they were humming birds since they are about that size and hover

and

sip necter  just like they do.  As I looked closer though I noticed that

they

are definately moths.  The color is brown with yellow stripes.





From XYZ Sun Sep 23 01:42:27 2001

From: MettaSong@aol.com

Date: Sun, 25 Feb 1996 13:08:16 -0500

To: herbs@teleport.com

Subject: Re: Culinary report on Stevia

Sender: owner-herbs@teleport.com



Julie, thanks so very much for this info about Stevia, and I would love to

share. sharing is my middle name except when I get Croneish and decide to be

stingy (g)

Last year from my local nursery I bought a two plants called sweet herb, the

lady at the nursery said her Stevia plants wern't ready yet but these were

also a sweet herb, she told me it was an annual, and I could save the seeds.

But this winter while looking thorugh my herb books (for something else) I

found a picture of stevia and IT LOOKED JUST LIKE THE PLANTS I LET DIE, boy

let me tell you, I was/am upset, if they really were stevia I could  bury

@#$%%^^&& myself, because I just let them die, can you believe it, stupid,

stupid, me!!

Most of my herb tea recipes call for stevia, and it was used in Celestial

Seasonsings teas for many years until the FDA stepped in. All it takes is a

few one or two leavs to sweeten a whole pot of tea, it can be steeped in

milk, water or oil to be used in cooking in place of the sugar. I wouldn't

recommend boiling the leaves as boiling hurts the volitile oils in leaves.



Stevia is a wonderful herb from the South American countries and Mexico.

Science has proved that it has 300 more times the sweeting power as

granulated table sugar and 200 times sweeter than sucrose, and is non

chemical or cancer causing like some of the other non sugar sweeteners. There

have been no reported cases of the use of Stevia causing side effects.

Its sweetening constituent is  glycoside stevioside which is a non fattening

sugar substitue that actually triggers hypoglycemic activity, reducing blood

sugar levels as it sweetens. Which if the FDA would only approve of it would

be of great benifit to dibetics.

In 1991 The FDA issued an import alert against stevia leaves, extracts and

stevioside, thereby virtually banniing its use in foods in the US. Its

actions were bassed on its classification of Stevia as a food additive, and

food additives are considered to unsafe until probven safe. thereby requiring

extensive toxicological date to be submitted by industry to satifsy FDA prior

to market approval. Stevia was an unapproved food additive and not affirmed

as Generaly Recognized As Safe by the FDA.

The fall of 1995 issue of HerbalGram staes that according to a news release

issued by the American Herbal Products Association, the revision states that

stevia leaves, or the extract of stevia leaves, or stevioside are allowable

for import if they are explicitly labeled as a dietary supplement or for use

as a dietary ingredient of a dietary supplement. (not as a food additive)

If anyone wants the Government report #'s and references let me know.

Blessings To All Grandma





From XYZ Sun Sep 23 01:42:27 2001

Date: Sun, 25 Feb 1996 12:14:47 -0800

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

To: herbs@teleport.com

Subject: RE: Re catnip in herb garden

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

Sender: owner-herbs@teleport.com



To all catnip culture hopefuls... my own tale of woe.



I guess the point was mainly to grow it for the cats, but I had

anticipated waiting until the holidays and using it for gifts.



The first time, I naively plunked the catnip among the mints and

pennyroyals.  The poor little transplant never  pushed

its roots out from the pot-shaped ball they came in.  The neighbor

cats ripped it out of the ground and played football with it all

afternoon -- this I judge from its condition when I arrived home

from work the second evening.



Silly me, I thought then that a bit of wire would keep the cats off

it.  I tenderly re-planted the invalid Nepeta with a bit of poultry

wire arranged over the top and staked into the soil.  I have always

wondered what happened to the wire...



After this second violation, the plant did not look a likely

candidate for survival.  In medical terms, its condition was 'grave.'



So I brought home another, and planted it in the top of a _large_,

heavy imported Italian terra cotta pot.  Filled with soil, this pot

weighs in at about 75 pounds. Imagine my horror, when I returned

home the following evening, to find the pot overturned, the soil

excvated, the catnip plant nowhere to be found, but significant

tufts of animal fur scattered among the wreckage.  It passed through

my mind that this might not be an ordinary cat at work,but, perhaps,

Something Larger?  The yellow tiger-colored hairs did, however,

suggest a domestic visitor over an apricot catamount.



I next (jaw set, grim determination in my eye) planted catnip

in a plastic pot hung by 3 chains from the cross-bar of the clothesline.

With pliars I closed the hook that passed through the eye of the

bar. I arranged new chicken wire over the top of the pot.  I put

cast-off barbed wire at the base of the clothesline pole, and anchored

it with iron stakes driven in at angles.  I stood back to admire my work.

It looked like an industrial construction project on the perimeter of a

prison.



I have always prided myself on effective design in the garden...



On the following evening, I probably need not tell, the catnip had

again been ravaged.  The scene was improbable. The pot, still attached

by one of three chains, hung at a debauched angle.  Its contents had

spilled into the barbed wire at the base of the installation.

Among those wires were traces of catnip leaves, and quantities of

yellow and white fur, soft fur, tinged with spots of blood. Bits

of perlite from the potting medium clung to the red spots.  The catnip,

and the nipped cat, were nowhere in evidence.



I adopted a philosophical outlook then, as I surveyed the result

of the day's work.  I decided it might be a better thing to not

grow catnip in the garden.



SuN.



--

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

From: CReeve@banyan.com

Date: Sun, 25 Feb 96 18:12:43 -30000

To: <herbs@teleport.com

Subject: A bee balm recipe

Sender: owner-herbs@teleport.com



Taken without permission from "the Business of Herbs":



National Herb Week Punch



1 gallon cranberry- raspberry juice with 1/2 gallon set aside

1 qt. can apricot nectar

2 qt. bee balm tea- with 1 qt. set aside

1 orange slices

1 lemon sliced

2 qt. club soda



Prepare the day ahead by putting all the ingredients in the

refrigerator to chill.  Combine 1/2 gallon of cran-raspberry

juice and 1 qt. bee balm tea and freeze in ice cube trays or

quart freezer containers.  Freeze for 24 hours before serving

time.  To serve, put frozen juice in punch bowl and pour

remaining liquid over, adding orange and lemon slices.  Add

soda and float bee balm flowers on top.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Sun, 25 Feb 1996 22:54:34 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Re: Herb Seed Starting

To: Rosemary Carlson <ro.carls@morehead-st.edu

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



The perennials I would start around the first of March and then set them

out after the weather has settled, assuming they're large enough by then

to handle.



The basil should be started 6 to 8 weeks before ALL risk of frost is

passed.  I don't plant mine outdoors until Memorial Day.



Joyce Schillen, Southern Oregon, Zone 8		

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html

Currently focusing on "Successful Seedlings"



On Sat, 24 Feb 1996, Rosemary Carlson wrote:



> OK, today I went crazy at the garden center. I partially blame it on this

> list as I bought lots of herb seeds! :) Thus, my questions. The following

> is my list of seeds that I just purchased for my herb garden-to-be. How

> long should I start them before our last frost date (about May 7 here in

> Zone 6)? SHOULD I start them indoors? Any special requirements. Thanks in

> advance!



> Here's the list:



> Common Thyme

> Sweet Basil

> Basil, Purple Ruffles

> Garlic Chives

> Oregano

> Common Chives

> Common Sage



> Rosemary in Lexington, KY





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 07:58:35 -0600 (CST)

From: Deborah Kirwan <dkkirwan@creighton.edu

To: Joyce Schillen <jschillen@magick.net

Cc: herbs@teleport.com

Subject: Re: Herb Seed Starting

Sender: owner-herbs@teleport.com



On Sun, 25 Feb 1996, Joyce Schillen wrote:



> The basil should be started 6 to 8 weeks before ALL risk of frost is

> passed.  I don't plant mine outdoors until Memorial Day.



I want to plant my basil from seed this year, but I've heard so many

tales of woe about growing basil indoors (and read about some kind of

wilt that affects basil).  What are my chances of accomplishing this

successfully?  Any hints about techniques or varieties that are

resistant?



Deb                    *  "In this world there are only two tragedies.

kirwan@creighton.edu   *  One is not getting what one wants, and the other

                       *  is getting it."  Oscar Wilde





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 10:08:41 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

From: mvinqvist@mta.ca (Mindy)

Subject: Herb Seed Starting

Sender: owner-herbs@teleport.com



>Date:  Sat, 24 Feb 1996 17:39:39 -0500 (EST)

Rosemary Carlson wrote

> How long should I start them before our last frost date (about May 7 here in

>Zone 6)? SHOULD I start them indoors? Any special requirements. Thanks in

>advance!



>Here's the list:  Common Thyme  Sweet Basil  Basil, Purple Ruffles

>Garlic Chives  Oregano  Common Chives  Common Sage



Hi Rosemary,

  In mid-January I started, in my little kitchen incubator,  dill, common

chives, oregano, thyme, sweet marjoram and sweet basil.  I transplanted them

from the incubators to clay pots a little while ago, and would consider them

big and strong enough to move outdoors now (if weather were such to allow

that), so maybe you could plan for a month and a half before transplanting

to start them.  I got a little grow light that I kept on them about 10-12

hours a day that seemed to help a lot, but that was all the fancy stuff I did.



Good luck.

Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 09:30:20 -48000

From: Joyce Schillen <jschillen@magick.net

Subject: Re: Herb Seed Starting

To: Deborah Kirwan <dkkirwan@creighton.edu

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Deb,



I always start my basil indoors so I can get a jump on the season, and

I've never had problems with it, except for the one year I had aphids in

the greenhouse, and even that time it pulled through.



Could the "wilts" have been damping off, I wonder?  If you can get to my

web page, there's a section on preventing and treating damping off and

other fungal diseases in the greenhouse.  If you don't have a browser let

me know and I'll send you the info privately.



Joyce Schillen, Southern Oregon, Zone 8		

jschillen@magick.net

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

http://www.magick.net/~jschillen/gardenpages.html

Currently focusing on "Successful Seedlings"



On Mon, 26 Feb 1996, Deborah Kirwan wrote:



> I want to plant my basil from seed this year, but I've heard so many

> tales of woe about growing basil indoors (and read about some kind of

> wilt that affects basil).  What are my chances of accomplishing this

> successfully?  Any hints about techniques or varieties that are

> resistant?



From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 10:02:52 -0600

X-Sender: dw00057@mail.ltec.net

To: herbs@teleport.com

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

Subject: Herb planting...

Sender: owner-herbs@teleport.com



Howdy,



Since people have been discussing when to start seeds for outdoor herb

gardens, does anyone plant by the sign of the moon?  Transplant by the sign

of the moon?

Etc.?



Just curious!



Dennis



*-*-*-*-*-*-*-*-*-*-*-*-* Zone 5 *-*-*-*-*-*-*-*-*-*-*-*-*-*

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

Date: Mon, 26 Feb 1996 10:58:03 -0600 (CST)

From: Kathy Kennedy <kkennedy@mail.coin.missouri.edu

X-Sender: kkennedy@coinc0

To: Deborah Kirwan <dkkirwan@creighton.edu

Cc: Joyce Schillen <jschillen@magick.net>, herbs@teleport.com

Subject: Re: Herb Seed Starting

Sender: owner-herbs@teleport.com



Deb K wrote:

> I want to plant my basil from seed this year, but I've

heard so many

> tales of woe about growing basil indoors (and read about some kind of

> wilt that affects basil).  What are my chances of accomplishing this

> successfully?  Any hints about techniques or varieties that are

> resistant?



Deb,

In my experience, in mid-Missouri, with no greenhouse or especially great

sset-up, basil is very easy to start from seed indoors. Go for it.  It is

very tender, however, and will be killed by cold several degrees above what

most other plants can survive.  I  see

this factor as the most dangerous to the basil.

Just start it using the techniques that work for you with your other plants.

But if you don't start everything at once, let the basil be the plant you

start last!  Wait to put it out until the temp can be expected to stay

above, say, 40 degrees F.  If, whoops, an unexpected cold night is

forcast to come along after you plant it outside, cover it with a pot (or a

bucket, or a small wastebasket, or whatever) stuffed with crumpled

newspaper for insullation.

 This works for me.



I find  just the common sweet basil

to hold up well.  I've seen people have trouble with some of the more

exotic basil, but I'm sorry to say I can't remember now exactly which

variety that was. Licorice?



Several people have said they have luck with their basil volunteerng to

come up the following year, but this doesn't always work for me, and I

don't like to leave it to chance: I want my basil!  The seed is easy to

gather, so let a plant or two bloom away and go to seed.  Then you'll

never have to buy basil seed again. Nor will your lucky friends,

because one plant gives a lot of seed.



Good luck!

Kathy in Missouri



From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 10:59:15 -0600 (CST)

To: herbs@teleport.com

From: hartford@io.com (peggy hartford)

X-Sender: hartford@mail.io.com

Subject: catnip in herb garden

Sender: owner-herbs@teleport.com



I found this very humorous.  However, the entire discussion of growing

catnip within a square mile of my garden just horrifies me.  I am always

attempting to devise ways to keep the neighborhood cats from using my

lovingly tended garden as a litter box.  Along with devising ways of

discouraging my dogs from "helping" me till the yard, I am busy enough

keeping four-legged's OUT of my garden.  I can't think of any creature I

like well enough to encourange garden destruction.



Peggy

At 12:14 PM 2/25/96 -0800, Susan L. Nielsen wrote:

>To all catnip culture hopefuls... my own tale of woe.



Peggy

"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 12:05:10 -0500

X-Sender: yogt@ansel.intersource.com

To: Medicinal and Aromatic Plants discussion list

    <HERB@TREARNPC.EGE.EDU.TR

From: yogt@intersource.com (Paula B.)

Subject: Re: Daylily as food

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



Hi Sheilia and list,

      Hemerocallis is the daylilly family that is etible. There are

literally thousands, however, the wild ones along roadsides were the

original etibles. I enjoy Lemon Lilies (Hemerocallis) and old strain that is

light yellow in color and smells like lemon and has a pungent lemon taste. I

would not use dark colored ones only because the color bleeds and dyes

finers and hands plus any other food that might be cooked with it. As for

choices, I recommend a reblooming variety (so that it can produce

repaeatedly and supply lots of flower/food. i've been known to chomp a few

raw while working in the garden without cooking them at all.



Peace, Paula



>I am really interested in trying daylilies, but always fear getting the

>wrong plant. Could someone give the scientific name that I could take

>to a nursery.





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 13:10:42 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

From: mvinqvist@mta.ca (Mindy)

Subject: herbs for March 4th week

Sender: owner-herbs@teleport.com



Hi everybody,

I told Chris I would volunteer to do two herbs for next week (with her

go-ahead, which I now have) so I will do chives (VERY common) and borage

(less common I think). So feel free to root for recipes (I have a couple for

borage, and chives go in darn near anything) and folklore (I know none) etc

and I'll submit growing/care info, descriptions, and the uses I know.  I'll

post on Monday, the 4th.

Toodles

Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher





From XYZ Sun Sep 23 01:42:27 2001

From: mvinqvist@mta.ca

Date: Mon, 26 Feb 1996 15:09:01 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

Subject: RE: a hot weather shrub

Sender: owner-herbs@teleport.com



>Date:  Mon, 26 Feb 1996 14:26:51 -0600 (CST)

Mary Ann Gareis wrote:



>Hey all you people in Arizona and Texas and other hot places.  There is a

>planter in my yard that needs a plant.  I had this great tropical looking

>unknown thing that was a gift but it outgrew the planter which is round,

>about 2 1/2 feet across and about a foot and 1/2 deep.  (When our old pool

>filter died, we sawed it in two for planters)  It will be in direct sunlight

>all day, so I need something that likes heat and sun--lots of it.  I thought

>some sort of shrub type herb might be nice.  Do any of you have any

>suggestions for what I could plant in here.



>Zone 8



I saw a bay tree for the first time a little while ago and it was lovely.

About 3 ft tall with a clean trunk then a head of nicely colored bay leaves.

I don't know much about the growing contitions needed but it sounds nice for

a planter, and as a small tree would be quite decorative as well as functional.

Maybe somebody could post what it needs best to grow...?



smiles



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us

to be quietly and safely insane every night

of our lives"  Charles Fisher



From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 14:26:51 -0600 (CST)

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

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

To: herbs@teleport.com

Subject: RE: a hot weather shrub

Sender: owner-herbs@teleport.com



Hey all you people in Arizona and Texas and other hot places.  There is a

planter in my yard that needs a plant.  I had this great tropical looking

unknown thing that was a gift but it outgrew the planter which is round,

about 2 1/2 feet across and about a foot and 1/2 deep.  (When our old pool

filter died, we sawed it in two for planters)  It will be in direct sunlight

all day, so I need something that likes heat and sun--lots of it.  I thought

some sort of shrub type herb might be nice.  Do any of you have any

suggestions for what I could plant in here.



Zone 8



From XYZ Sun Sep 23 01:42:27 2001

From: widera@unr.edu (Debra Widera)

Subject: Richter's

To: herbs@teleport.com

Date: Mon, 26 Feb 1996 12:32:37 -0800 (PST)

Reply-To: widera@unr.edu

Sender: owner-herbs@teleport.com



Ok, I did it--Saturday morning, I called Richter's. At first,

I decided I was only going to spend about $20 (you know, to

see how it goes); but, then I got carried away & couldn't

help myself. Since they have a 6 plant minimum, gosh, I just

had to have those 2 extra rosemarys & thymes (in addition to

the 2 jasmines!). I got seeds for basils, dills, marjorams,

oreganos, thymes, rosemarys, geraniums, and passion vines!

(I know there must have been more!)



Well, I only spent $38--but it was the best $38 I've spent

in a long time. Now, I have to prepare for my new arrivals:

the seeds are supposed to be shipped in 2 weeks, the plants

in about a month or so. I've looked at Joyce's homepage &

know not to use old ("pre-used"?) soil. And what to do for

fungus.



As you can tell, I'm pretty excited. Anyone have any suggestions

to make the most of my new acquisitions?



Thanks everyone for introducing me to the joys of catalog

seeds/plants!



Debra

widera@unr.edu





From XYZ Sun Sep 23 01:42:27 2001

From: TimelesEnt@aol.com

Date: Mon, 26 Feb 1996 15:47:32 -0500

To: mvinqvist@mta.ca, herbs@teleport.com

Subject: Re: RE: a hot weather shrub

Sender: owner-herbs@teleport.com



I am assuming you mean Laurus nobilis, or Grecian laurel, sweet bay.  The

info I have is for Sunset zones, but I guess it would be safe from zone 8 up

 Zone 7 ???



'A classic container plant..'  Used for topiary.  Slow-growing to 12-20 feet.

 Obviously tolerates clipping.  Hope this helps.



From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Mon, 26 Feb 96 17:10:17 EST

To: herbs@teleport.com

Subject: Re: Herb planting...

Sender: owner-herbs@teleport.com



It sounds like fun but I plant on weekends!  (Counted carefully back from my

frost-free date.)



Esther





From XYZ Sun Sep 23 01:42:27 2001

Date: Mon, 26 Feb 1996 18:32:37 EST

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

To: herbs@teleport.com

Subject: conversation

Sender: owner-herbs@teleport.com



-- [ From: Pat Sweetman * EMC.Ver #2.10P ] --



Gosh, I've not checked my mail for 3 days and WOW , what a gunch of

notes on there.  I just love it.



Hey Mindy...are you on a bread bakers net list?  We use a lot of herbs

in our bread (aren't machines wonderful...haven't purchased a loaf in 5

years).  and I think you mentioned something about it when your sent

out a dill bread recipe.

Thanks



Here is the Lavender Punch recipe that is very popular with classes,

parties, teas etc.

Lavender Punch

In a covered sauce pan heat to boiling:  6'(total) cinnamon stick

1 T whole cloves

Simmer 5 minutes

Remove from heat and add 

6 T lavender

2 thin slices of fresh ginger

Allow to stand 0 to 15 minutes

Strain and throw used herbs in the compost pile

Stir in 6 oz frozen lineade (you can use lemonade if necessary

Add 2 c grape juice

1 lime thinly sliced

Just before serving retrieve old lime slices add new ones and add

1 liter ginger ale.

- - - - - - - - - - - - - - - - ----------



I've just been reading that peopple are under the impression that we

are able to grow Earl Grey tea???  I don't understand.  We can make

"teas" of herbs but to grow TEA on a bush isn't something done just

anywhere...I think in the states there is a plantation in the Carolinas

somewhere, but Earl Grey tea is a green tea that  becomes "Ear Grey"

and a black tea that has bergamont and orange flavorings added to it in

the curing process.  So what is it that you are growing out there...I

never heard of anybody "growing " tea.

I know of a thyme that is called PA Dutch Tea Thyme.  It is pretty good,

but it is still thyme.  About this I am " couriouser and couriouser".



A way that I have kept my Parsley from going to seed quickly her in PA

is to do the division thing.  It seems to send it into shock and

confuses it a bit.  We seem to have very hot June's here and it tends

to go to seed by July 4th.  I've tried to trim back the seed stalks,

but the division really seems to give me almost a couple of months

extra. AND this does not seem logical to me.  Parsley doesn't like to

be transplanted from styryfoam cups to the ground but it does well when

it gets divided for me and my friends.



So what is the herb of the week.  What is a lesser herb?  Is there a

certain day that is is announced or a specific time?



Also I am teaching a herbal cooking class for the next 5 weeks...does

anybody have the greatest appetizer they would like to pass on?  I am

compiling the recipes and samles as soon as I get off of here?



OH,  Nichols Garden Nursery...110 North Pacific Hwy, Albany OR  97321-

4598

  FAX  503.67.8406





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Mon, 26 Feb 96 18:34:42 EST

Cc: herbs@teleport.com

Subject: Basil growing ideas, was Herb Seed Starting

Sender: owner-herbs@teleport.com



I wondered, has anybody tried growing basil under wall-o-waters?  They are sold

for tomatos mostly but it seems like the same principals would apply.  You put

them out a week or so before you plan to plant so they can start warming the

soil (except I don't I put black plastic over the whole bed).  They absorb heat

throughout the warmth of day and radiate it during cool nights.



For those whose warm season is just short, you might want to try it.  In San

Franciso, where even August can have a cold and foggy day; you might want to

cover a bed of basil with hoops and plastic; making sure to vent it well for

those rare hot and sunny days.



Or, buy/make a larger cage with wire fencing and cover with plastic.



Just a thought.  Basil does fine in our steamy July and August here in Mass.



I always put in extra seed, in case something dies, so in June I'm eating the

small plants that I have no place to plant.



Esther





From XYZ Sun Sep 23 01:42:27 2001

From: Judy Burley <jburley@trianon.worldtel.com

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

        "'MRS PAT E SWEETMAN'" <Stone_Haus_Farm@prodigy.com

Subject: Bread List????

Date: Mon, 26 Feb 1996 19:48:53 -0800

Sender: owner-herbs@teleport.com



Hi all:

Still a lot of snow here - so no garden yet - but I do have a request.  Several weeks ago somebody sent me some information on the Bread Bakers Digest.  Then my big computer died and with it all my files.  Does anyone have any information on this list that they can share with me?

Much appreciated.  By the way - Basil, Parmesan, garlic bread is just baking in my bread machine.  Did you ever wonder if the smell of bread baking is almost as good as the bread itself????

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

From: JARVISR@WOOD-EMH1.ARMY.MIL

Date: Tue, 27 Feb 96 09:12:17 CST

To: herbs@teleport.com

Subject: Re: Herb Seed Starting

Sender: owner-herbs@teleport.com



On 24 Feb 96, Rosemary Carlson wrote:

>How long should I start them before our last frost date



I start all of the herbs on your list (Sage, Thyme, Oregano, Chives,

Garlic Chives, Basil) indoors.  I'm in zone 5, but I figure on a last

frost around May 10 (I live in a holler; we have frost up to 2 weeks

later than folks up on the ridge).



You can start your chives and garlic chives right away.  I sow mine

liberally in 6-paks; by planting time I have nice clumps of chives

to set out.  My garlic chives don't germinate as quickly or as well

as the regular chives, so I plant them thicker (I use home-grown seed

for both varieties).



I have already started sage and oregano in 6-paks.  I usually transplant

them to 3 1/2" pots when they're big enough and have big, robust plants

to set out in May.  (I also sell herb plants.  This year I'm keeping

careful records on planting, germinating, and transplanting times so I

can time my market production better in the future.)  I may be a bit

early with the sage, but I've been planting some every couple of weeks,

so I'll be sure to have some that's in its prime when it's time to plant.



Basil shouldn't be started until about 5-6 weeks before your last frost.

I plant several kinds and start them all in the greenhouse.  The only

exception is holy basil, which I start about 2 weeks earlier than the

others, because it seems to grow slower.  If you start basil earlier than

5-6 weeks before frost, you'll probably have to transplant to larger

pots, or it'll become rootbound and won't do as well in the garden.

(I speak from experience here!)



I'm trying about a dozen new (for me) culinary and medicinal herbs this

year; most of them don't have indoor planting instructions, so I'll

start them about 4-6 weeks out and see how they do.  NEXT year I should

have a wealth of information on seed starting dates...



Good luck!



- Rick Jarvis

  Missouri Ozarks



From XYZ Sun Sep 23 01:42:27 2001

From: JARVISR@WOOD-EMH1.ARMY.MIL

Date: Tue, 27 Feb 96 09:19:42 CST

To: herbs@teleport.com

Subject: Catnip/Catmint

Sender: owner-herbs@teleport.com



I've grown catnip for several years, and grew catmint for the first time

last year.  My three cats are indifferent to both plants; I even set

out catnip plants with no problem.  For those who have problems with

feline devastation of their catnip patch, I'd suggest trying lemon

catnip, which looks just like regular catnip, but has a lemony scent.

I purchased seeds from Companion Plants in Athens, OH.  Their catalog

says this "makes it more appealing to humans and less so to cats."

I can state from experience that lemon catnip is a wonderful ingredient

for relaxing herb teas.



- Rick Jarvis

  Missouri Ozarks



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Tue, 27 Feb 96 11:43:16 EST

To: <herbs@teleport.com

Subject: dill and bee balm week

Sender: owner-herbs@teleport.com



Please send it any recipes you have using either dill or bee balm



Thanks.

(and I'll look through my archives for recipes as well)



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: Judy Burley <jburley@trianon.worldtel.com

To: "'Bonnie Briscoe'" <bbriscoe@infolink.morris.mn.us

Cc: "'herbs@teleport.com'" <herbs@teleport.com

Subject: RE: BBD - thanks and Dill Recipe

Date: Tue, 27 Feb 1996 09:15:08 -0800

Sender: owner-herbs@teleport.com



Hi Brenda and Dennis, thanks so much for the info on the Bread list.  I subscribed right away before technology could "screw up again".



And here is another recipe from "At Home with Herbs" - I have made it and enjoyed it - hope you do too!

	

	Mustard Dill Sauce

	

This cold sauce is the ideal accompainment to salmon. But it also goes well with other fish such as pickled or smoked fish such as cod. It keeps well in the fridge for several days.



	1 tbsp. tofu

	2 tbsp. french mustard

	1 tbsp. sugar

	2/3 cup sunflower oil

	2 tbsp. of white wine vinegar

	bunch of fresh dill

      Salt and pepper

This is best made in a small container using a mayonaise method - that is

to combine all ingredients except dill and oil - stir ,and then add oil drop by

drop until assimilated into the other ingredients.  Then add chopped dill.

The tofu is a great substitute for the raw egg yolk often used in mayonaise.



----------

From: 	Bonnie Briscoe[SMTP:bbriscoe@infolink.morris.mn.us]

Sent: 	February 27, 1996 12:55 PM

To: 	Judy Burley

Cc: 	herbs@teleport.com

Subject: 	BBD - thanks and Dill Recipe



For Judy Burley:

The Bread Bakers Digest is posted weekly and is a fun list--here's how to

subscribe:



To subscribe to the bread bakers digest send mail to:

    majordomo@lists.best.com



in the body place:

    subscribe bread-bakers-digest

    end



To unsubscribe, replace "subscribe" with "unsubscribe".



To send mail to the list, send to "bread-bakers@lists.best.com".

-------------------------

I'm convinced that the aroma of baking bread is at least half the fun of

making and eating your own bread.  This is a recipe I recently posted to

the bread list (it hasn't shown up there yet--must have frozen to death in

Minnesota cyberspace!)  And we're having another blizzard today  :-(



Asiago Cheese Bread

        8       ounces water

        1       large egg

        1 1/4   teaspoons salt

        1       tablespoon sugar

        3       ounces finely shredded Asiago cheese (1 cup lightly packed)

        1       ounce shredded Romano or Parmesan (generous 1/3 cup)

        1/2     cup yellow cornmeal

        2 3/4   cups bread flour or unbleached flour

        2       teaspoons active dry yeast



Place all ingredients in pan of bread machine in order listed, or in the

order recommended for your machine. Set controls for Basic bread with

medium crust and start machine. Makes one 1 1/2-pound loaf.



I created this bread in response to a recent request on the bread list, and

also because I wanted to make a cheese bread using some of the excellent

Asiago cheese that we sell at our food co-op.  This bread has an

*absolutely wonderful* aroma while it's baking.  I've made it twice and it

has already become my husband's new all-time favorite bread.  It's

definitely worth the extra effort to use freshly grated cheeses.  The

cornmeal adds some body and helps make a crisper crust, but if you can't

eat corn, leave it out and add more flour (start with 1/4 cup flour and add

more if needed).



I made this a third time today, and added one tablespoon of olive oil (to

make it keep longer) and 1/2 tablespoon of caraway seeds.  Next time, I

might try some basil and oregano instead of the caraway seeds.  This bread

is great to use for hot garlic bread with spaghetti.



Enjoy!

Bonnie Briscoe



>Hi all:

>Still a lot of snow here - so no garden yet - but I do have a request.

>Several weeks ago somebody sent me some information on the Bread Bakers

>Digest.  Then my big computer died and with it all my files.  Does anyone

>have any information on this list that they can share with me?

>Much appreciated.  By the way - Basil, Parmesan, garlic bread is just

>baking in my bread machine.  Did you ever wonder if the smell of bread

>baking is almost as good as the bread itself????

>Judi

>jburley@worldtel.com



          Bonnie Briscoe - bbriscoe@infolink.morris.mn.us

          Freelance writing, editing, desktop publishing



From XYZ Sun Sep 23 01:42:27 2001

From: mvinqvist@mta.ca

Date: Tue, 27 Feb 1996 16:21:26 -0400

X-Sender: mvinqvist@mail.mta.ca

To: herbs@teleport.com

Subject: Richter's

Sender: owner-herbs@teleport.com



>From: CKimb28370@aol.com

>Date:  Tue, 27 Feb 1996 15:14:22 -0500



>Could someone please tell me how to get a Richter's catelog?  It sounds like

>this is THE place to find a good assortment of herbs.



e-mail them at catalog@richters.com and give them your snail mail address

and they will send you one.

I guarantee you will love it.



smiles



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us to be quietly and safely insane

every night of our lives"  Charles Fisher



Kitchen safety tip # 7 :  Hot pans look the same as cold pans.





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 15:48:12 -0600 (CST)

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

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

To: HERBS@teleport.com

Subject: RE: dill and bee balm week

Sender: owner-herbs@teleport.com



As a homemaker who works outside the home, is soon to be a mother as well,

and who has too many hobbies, I tend to keep cooking as simple as possible,

which is where herbs come in.  They can make anything taste fancy.  Anyway

here's a couple of dill recipes I use



Arrange well thawed whiting fillets (or the fish of your choice) in a

lightly greased baking dish.  Pour about 1/4 cup white wine over it.

Sprinkly with parmesan cheese, dill, and pepper.  Cover and bake for about

20 minutes at 400 or until fish flakes easily.



Also try adding ground mustard seed and maybe 1/2 teaspoon of dill weed to

Salmon patties.  My husband never liked salmon until I did this.



Saute or steam a combination of sliced crookneck squash and zucchini and

toss with dill--very tasty vegetable dish.



I don't know much about bee balm except that I have had rotten luck growing

it.  I have a plant nearly 4 years old that has done nothing.  The first

year I figured out that it was in too much shade, so I moved it to a sunnier

location.  The next year it started to do really well until a friend's

golden retriever made a bed out of it. ( That dog will never know how close

he came to death.)  Last year it started to come up and never did anything;

it just didn't seem to want to grow.  I'm going to see what it does this

year.  It's in well drained soil, in a spot that gets decent sun.  I dln't

know what to do with it.  Any ideas.



From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 16:20:15 -0600 (CST)

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

To: Herbs <herbs@teleport.com

Subject: Re: Dill

Sender: owner-herbs@teleport.com



One of my favorite things to use dill on is smoked salmon. I get a nice

size salmon filet, sprinkle with kosher salt and fresh ground white

pepper, then lay whole dill sprigs across the top. I put one burner on my

2-burner gas grill on low and put on top of it a cast iron smoker box

filled with wet mesquite or hickory chunks. Put the salmon filet on the

side of the unlit burner, close the lid, and let it slow-cook for several

hours.



Just took one off the grill about 1/2 hour ago. Heaven!!



Fran



From XYZ Sun Sep 23 01:42:27 2001

From: HerbalMuse@aol.com

Date: Tue, 27 Feb 1996 18:05:31 -0500

To: CReeve@banyan.com, herbs@teleport.com

Subject: Re: dill and bee balm week

Sender: owner-herbs@teleport.com



The following recipe is from one of my booklets, "Herbal Breads & Spreads."



Sorrel & Dill Aioli ~



1 1/2 cups sorrel leaves, rinsed and torn into small pieces (you can also use

spinach)

3 tsp. fresh dill (or 1 1/2 tsp. dried)

1 egg yolk

1 1/2 tsp. lemon juice

1/4 tsp. salt

3/4 cup olive oil



Blend the sorrel and dill in a blender or food processor.  Add the eggyolk

and a few drops of the lemon juice.  While blending on low speed, drizzle in

the oil very slowly in a fine stream.  Add the salt and remaining lemon juice

and blend well.





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 18:19:47 -0500

From: Mcleodd@vax2.concordia.ca (Dorothy McLeod)

Subject: Re: Monarda, herbal oils and vinegars

To: herbs-digest@teleport.com

Sender: owner-herbs@teleport.com



I've been growing a pink-flowered monarda for a couple of years, but

haven't used it much in cooking so far.  One idea I meant to try but didn't

get a chance to last summer is to take a handful of flowers and pound them

into some butter.  It should be great on toast or crackers.  I guess you

could use a food processor too and then form the soft butter into a roll an

inch or two in diameter and store in the freezer.



In answer to Danielle, my hands-down favorite herbal oil is a combination

of basil and garlic.  A head of garlic split up into cloves will flavor a

couple of liters (quarts) of a good virgin olive oil.  Then jam a good

handful of basil sprigs -- make sure there is no water on the leaves and

that they remain under the oil or they will mould.  Try to use the pinkish

colored Italian garlic.  I usually add a shallot or two as well.  Other

good herbs to use are fennel, red chili peppers, rosemary, tarragon, bay,

thyme and sage.



Something else that's really useful is to preserve sorrel leaves in oil.

You shred the sorrel leaves and then cook them gently in olive oil until

they just about dissolve.  Pack them in jars and pat down to get rid of any

air pockets.  Add a bit of olive oil on top to be sure the sorrel remains

covered.  Great for fish sauces and quick soups, or just about anywhere you

would use lemon in savory dishes (i.e. not desserts!).



As for vinegars, you can use just about any herb.  One of the purple basils

will make a beautifully colored vinegar.  My favorite is made with rose

petals.  Cut the white heels off the petals of a fragrant rose and pack

them into vinegar.  In a couple of weeks, strain out the petals.  Use the

vinegar with walnut oil to make a salad dressing for boston lettuce.



Hope these ideas are useful.



Dorothy McLeod

Office of the Vice-Rector

Institutional Relations & Finance





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 19:13:03 -0500 (EST)

From: information-junkie <wallacec1@TIGER.UOFS.EDU

Subject: Re: Monarda, herbal oils and vinegars

To: Dorothy McLeod <Mcleodd@vax2.concordia.ca

Cc: herbs-digest@teleport.com

Sender: owner-herbs@teleport.com



Be careful with those herbal oils using garlic--unless you acidulateit

first, it could be hazardous to your health.

Carol



From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 18:37:23 -0600 (CST)

X-Sender: gringo@pop.interaccess.com

To: herbs@teleport.com

From: Albert Greene <gringo@interaccess.com

Subject: Re: Dill

Sender: owner-herbs@teleport.com



At 04:20 PM 2/27/96 -0600, you wrote:



>One of my favorite things to use dill on is smoked salmon. I get a nice

>size salmon filet, sprinkle with kosher salt and fresh ground white

>pepper, then lay whole dill sprigs across the top. I put one burner on my

>2-burner gas grill on low and put on top of it a cast iron smoker box ......



Fran,  What is a smoker box and where does one purchase it?

Sounds very interesting.



Robin



Robin Greene

gringo@interaccess.com

Wheaton, IL

Zone 5





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Tue, 27 Feb 96 19:55:23 EST

To: herbs@teleport.com

Subject: herb poetry

Sender: owner-herbs@teleport.com



     Trying again, I sent this on Friday but our system was down over the

     weekend.  It might not be the herbs-server-who-hates-me.  Here is the

     poem that is one of my gardening inspirations.  It is by Marge Piercy.

      I find her inspiring in so many ways but her love of gardening is one

     of them.  It's the last few lines that keep going through my mind when

     I wax philosophical about herbs.



     Sage and Rue



     This afternoon I have been cutting herbs for vinegar:

     the spicy warmth of basil lifting raggedy spikes,

     the pinedark ferns and yellow umbrels of dill,

     the rampant dense mints,

     the coarse grassy leaves of tarragon

     ruffled with dead stubs at the base.

     In that harsh acid, the savor will be trapped and held.



     I have been cutting herbs to dry in the shed,

     making potpourri and tea for the winter,

     picking over withered leaves from the racks.

     The tedium of plucking into bottles soothes me.

     My fingers smell of thyme and lemon verbena.



     Though the flowers of chives are starry pink purple,

     most herbs are weeds, flowers small and habit sprawling.

     Bees hang on them, drunk with odors.

     Other insects pass by, except jade-striped caterpillars

     on the dill and the fennel who menace me with short

     sticky horns erupting matter that would dissuade me

     if I meant to eat them.



     Herbs give sparingly.  They will not sustain

     you but render palatable what does.

     They will heal, they will soothe, they will play

     on your chemistry ringing small changes,

     pleasure you in the bath and scent your clothes.



     Asking little and slowly giving what no one needs

     they thrive in poor soil under the blast of the sun.

     Servants of witches, they draw cats.

     Under the lovage my Persian washes a paw,

     my Siamese is lounging debauched in the nepenthe, while an orange

     stranger stalks a toad through the parsley and lilies.



     I brush the rosemary with my scissors and sieve.

     The small things of this world are sufficient and magical.

     I praise the green power of fresh herbs

     and the fragrant ghosts of dried, the redolent vinegars.

     I praise things that remain themselves

     though cut off from what fed them, through transformations.





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 17:31:32 -0800 (PST)

From: Sheila Foster <foster@engr.csulb.edu

X-Sender: foster@piggy.cecs.csulb.edu

To: information-junkie <wallacec1@TIGER.UOFS.EDU

Cc: Dorothy McLeod <Mcleodd@vax2.concordia.ca>, herbs-digest@teleport.com

Subject: Re: Monarda, herbal oils and vinegars

Sender: owner-herbs@teleport.com



On Tue, 27 Feb 1996, information-junkie wrote:



> Be careful with those herbal oils using garlic--unless you acidulateit

> first, it could be hazardous to your health.

> Carol



Carol,



How does one process the garlic for inclusion in oil. I have heard

of the botulism danger, but don't know the preventative measures.



TIA,



Sheila





From XYZ Sun Sep 23 01:42:27 2001

From: HerbalMuse@aol.com

Date: Tue, 27 Feb 1996 21:40:27 -0500

To: wallacec1@tiger.uofs.edu, Mcleodd@vax2.concordia.ca

Cc: herbs-digest@teleport.com

Subject: Re: Monarda, herbal oils and vinegars

Sender: owner-herbs@teleport.com



In a message dated 96-02-27 19:18:51 EST, wallacec1@TIGER.UOFS.EDU

(information-junkie) writes:



>Be careful with those herbal oils using garlic--unless you acidulateit

>first, it could be hazardous to your health.

>Carol



I've heard this before.  I use garlic cloves frequently in vinegars, and

occasionally in small amounts of oils (culinary or medicial on a need basis)

 that are used up quickly.  What exactly is the danger of garlic preserved in

oil, and what's the protocol to making safe preparations?





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 21:46:43 -0500

From: Mary Lee Pinkney <mpinkney@saturn.execulink.com

To: herbs@teleport.com

Subject: Re: Richter's Home Page!!

References: <vines.NvsK+ifqAlA@ismtp.banyan.com

Sender: owner-herbs@teleport.com



Did you know that Richters also has a home page on the internet??  The

address is as follows:  http://www.richters.com/

I just thought you might like to know this!!

Mary Lee Pinkney (another devoted Richters worshipper :-)



> CReeve@banyan.com wrote:

> Richters:

> orderdesk@richters.com is probably the quickest way.

> Or call 1-905-640-6677

> Chris

> creeve@banyan.com

> Devoted Richters catalog worshipper :-)

> -------------

> Original Text

> >From CKimb28370@aol.com, on 2/27/96 3:14 PM:

> Could someone please tell me how to get a Richter's catelog?  It sounds

> like this is THE place to find a good assortment of herbs.



From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Tue, 27 Feb 96 21:53:33 EST

To: herbs@teleport.com

Subject: dill with carrots, recipe (kinda)

Sender: owner-herbs@teleport.com



     I haven't found the secret to growing dill yet.  I've only tried a

     couple of years.  In Michigan they all got cut off about two inches

     above the soil.  Maybe rabbits: I didn't think to use the bloodmeal

     around them.  In MA they were all stalk and flower.  I think I need to

     try a sunnier place and the fernleaf dill to get more of the leaf.



     I have seen very green, leafy dill at Cook's Gardens in Vermont in

     August so I know it is possible.



     I use dill seeds or lots of the greens (purchased at the fruit stand,

     alas) in potato salad; don't work from a recipe.  A book that I

     borrowed from the library says that dill is  good with root crops.

     The only recipe I've used often, where dill is the strongest flavoring

     is with carrots.



     I cook the carrots in a small amount of salted water until tender.

     Try to end up with just a tablespoon or two of water in the pot; then

     toss with butter and a lot of chopped dill weed.  Keep hot but do not

     cook the dill weed for long; its flavor is very tender.



     I have a couple of recipies from that library book; will split them

     into separate posts.



     Oh yeah, book says "dill is mentioned in a 5000 yr old Egyptian

     medical treatise and has been used constantly as a medicine since"...

     Hiccups are mentioned; it is a plant of good omen.



     Book is:  The Complete Book of Herbs and Spices by Sarah Garland.



     Esther





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Tue, 27 Feb 96 22:03:10 EST

To: herbs@teleport.com

Subject: dill sauce

Sender: owner-herbs@teleport.com



     Sorry, haven't tried this but it looks good:



     White sauce with dill from The Complete Book of Herbs and Spices by

     Sarah Garland



     make basic white sauce with



     2 tbslspoon butter

     1 heaped tblspoon flour

     1 1/8 cup milk (about)

     add 1 1/2 cup finely chopped dill leaves or 1 tspoon dill seeds

     add 2 tblspoons sour cream, off heat, just before serving





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 22:21:42 -0500 (EST)

From: information-junkie <wallacec1@TIGER.UOFS.EDU

Subject: Re: Monarda, herbal oils and vinegars

To: HerbalMuse@aol.com

Cc: Mcleodd@vax2.concordia.ca, herbs-digest@teleport.com

Sender: owner-herbs@teleport.com



I'm no expert, believe me.  I do know that using garlic in vinegars is

ok--vinegar is an acid, and so takes care of whatever organism it is that

makes garlic a problem.  In oil, the garlic can grow that organism and

become harmful.  I believe the solution is to first soak the garlic in

vinegar or lemon juice, and then use it in the oil--but I will gladly bow

to someone with more expertise as to the specifics.

Carol



On Tue, 27 Feb 1996 HerbalMuse@aol.com wrote:



> In a message dated 96-02-27 19:18:51 EST, wallacec1@TIGER.UOFS.EDU

> (information-junkie) writes:



> >Be careful with those herbal oils using garlic--unless you acidulateit

> >first, it could be hazardous to your health.

> >Carol



> I've heard this before.  I use garlic cloves frequently in vinegars, and

> occasionally in small amounts of oils (culinary or medicial on a need basis)

>  that are used up quickly.  What exactly is the danger of garlic preserved in

> oil, and what's the protocol to making safe preparations?





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 22:38:30 -0600 (CST)

X-Sender: sydney2@cyberramp.net

To: herbs@teleport.com

From: Syd <sydney2@cyberramp.net

Subject: Garlic in Oil

Sender: owner-herbs@teleport.com



> I've heard this before.  I use garlic cloves frequently in vinegars, and

> occasionally in small amounts of oils (culinary or medicial on a need basis)

>  that are used up quickly.  What exactly is the danger of garlic preserved in

> oil, and what's the protocol to making safe preparations?



When I was certified for my Food Handler's Certificate the class was warned

of restaurants which have garlic in oil sitting out for consumers to use.

The oil traps the garlic under it not letting it get air, therefore making a

perfect breeding ground for bacteria.  I don't know of a way around this,

but I thought I would add my two cents worth.



Thanks,

Syd





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 00:03:33 -0600

To: E.Czekalski@ma02q.bull.com

From: jophdesy@interl.net

Subject: Re: herb poetry

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Thanks for "sage and rue".  I just subscribed to -herbs- yesterday and have

been pretty overwhelmed with all the mail.  But your poetry was a delight.

I sent a copy of it directly to my brother-in-law who is a both a poet and

nature lover.  He's not much of a gardener but he lets his yard grow

naturally in Pittsburgh, I'm sure there are a few of those "weed herbs"

lurking about among his Mulberry bushes, grasses, and wild flowers.



Phylameana





From XYZ Sun Sep 23 01:42:27 2001

From: Dorsett <dorsett@intersource.com

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

Subject: hot spot herbs

Date: Wed, 28 Feb 1996 08:22:30 -0500

Encoding: 6 TEXT

Sender: owner-herbs@teleport.com



   Can someone recommend herbs/plants for a west side garden between a wall

and a walkway?  The site varies between lots of spring rains and midsummer

hot, humid and dry.  The plants have to withstand sustained 90F+ and Zone 8

is appreciated.  Verbena in reds and purples are already planned for the

area.

Thanks  Barb  <dorsett@intersource.com





From XYZ Sun Sep 23 01:42:27 2001

From: LWilley836@aol.com

Date: Tue, 28 Feb 1996 10:14:19 -0400

X-Sender: mvinqvist@mail.mta.ca (Unverified)

To: herbs@teleport.com

From: mvinqvist@mta.ca (Mindy)

Subject: dill and balm week

Sender: owner-herbs@teleport.com



Hi all,



DILL

here is a recipe from Anne Lindsay's LightHearted Cookbook (ISBN

1-55013-068-4)  If you don't have this book you might like to as she uses

tons of fresh herbs in her recipes.



Dill Dip

3/4 c coarsley chopped fresh parsley     1/3 c chopped fresh dillweed (or

1tbsp dried)     1 c low-fat cottage cheese     1 tbsp lemon juice

1/2 c light sour cream or low-fat plain yogurt     1/4 c chopped green onion

1 tsp salt     freshly ground pepper



Process cottage cheese with lemon juice in food processor or blender.  Add

everything else, and process until just mixed.  Cover and refrigerate at

least 4 hours or overnight to blend flavors.  Makes 2 1/4 c.



The only growing info I had that everybody else didn't already mention was

to plant dill well away from fennel so it won't cross pollinate.



The rest of the info comes from the Complete Book of Herbs (ISBN  1-85967-011-3)



Dill Aftershave

1/4 c dill seed     1 tbsp honey     2 1/2 c bottled water

1 tbsp distilled witch hazel

Place seeds honey and water in small saucepan and bring to a boil.  Simmer

for about 20 min.   Allow to cool in pan then add witch hazel.  Strain

cooled mixture into a bottle and refrigerate.



Bee Balm (Lemon Balm)

does best in light sandy soil but can also handle chalky soil or heavy soil

like lots of sun.

  Young leaves can be used to flavor teas, soups, milk, custard, sauces.

Balm lowers blood pressure.  An infusion can be used to treat colds, flu,

nervous tension, stomach ailments and insomnia.  Leaves and stems sometimes

used to polish and scent wooden furniture.

  Leaves and tips picked just before or just after flowering, use fresh or

dried quickly or frozen (freezing preserves the essential oils better)



I will be submitting a recipe next week (borage and chive week) that uses

balm and borage together.



Chicken Stew with Blackberries and Lemon Balm

4 chicken breasts, partially boned     salt and pepper to taste

2 tbsp butter     1 tbsp sunflower oil     4 tbsp flour     2/3 c red wine

2/3 c chicken stock     grated rind of 1/2 orange + 1 tbsp orange juice

3 sprigs lemon balm, finely chopped + extra to garnish

2/3 c double cream     1 egg yolk

2/3 c fresh blackberries + 1/3 c to garnish

Remove skin from chicken and season the meat.  Heat butter and oil in pan.

Fry the chicken to "seal it" and transfer to casserole dish.  Stir the flour

into the pan, then add wine and broth and bring to a boil.  Add the orange

rind and juice and chopped lemon balm.  Pour over chicken in casserole dish.

Cover the casserole dish and cook in preheated 350F oven for 40 minutes.  In

bowl blend cream with egg yolk, add some of the liquid from the casserole

dish, then stir all back into casserole dish with the blackberries

(reserving garnish).  Cover and cook in oven for an additional 10-15 min.

Serve garnished with the rest of the blackberries and fresh lemon balm sprigs.



Enjoy!



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us to be quietly and safely insane

every night of our lives"  Charles Fisher



Kitchen safety tip # 7 :  Hot pans look the same as cold pans.





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 09:15:55 -0500

To: HerbalMuse@aol.com

Cc: herbs@teleport.com

Subject: Re: Monarda, herbal oils and vinegars

Sender: owner-herbs@teleport.com



Botulism can only develop in neutral or alkaline conditions in the absence of

air (oxygen). The usual method of preservation in olive and other food

packaging is to lower the pH to 4.0 or less and add salt to 20 degree

salometer in the liquid.  The pH is about what you get from packing in

vinegar and the salt content is like what you taste in spanish olives.  The

salt and acid pH keep bacterial action at bay but mold can still grow if

exposed to air and fermentation (yeast) can still occur.  The usual method is

to pickle the food (garlic in this case) first by letting it soak in vinegar

and brine for a month or so and then drain it and cover it with oil.  Garlic

is somewhat of a bacteriacide in its own right and I've never heard of anyone

having trouble with it.  I've made cold oil infusions of minced fresh garlic

and the only trouble I've had is some rancidity.  A hot oil infusion might be

faster and work better.  The safe route would be to pickle the garlic first.

I don't have any specifics for pickling garlic but I hope this helps.



Lawrence Willey, Chemist

Biological Testing and Research Laboratory

Porterville, CA



From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Wed, 28 Feb 96 09:23:28 EST

To: herbs@teleport.com

Subject: Re[2]: What are you growing this year in your herb garden?

Sender: owner-herbs@teleport.com



I still don't have permanent beds for my herbs.  I have a few varieties of

sages and thymes that are growing in the greens bed.  Not the best

environment because it gets morning shade but they are hanging in.  I hope to

get the last of my 6 veggie beds in as soon as the ground is workable.  So

this year it will be whatever I can fit in between, various basils,

nasturniums, marigolds.  Oh, yeah, did anyone mention that Marigolds are

edible?



Wherever I'm serious about planting I have to dig the beds, seive out the

rocks, haul wheelbarrows of loam from the pile in the driveway (up a hill) to

the beds, etc.  I'm relatively strong but it's exhausting labor so I can only

do a few hours a day.



I think I have a huge planting of borage that's used as a landscape planting.

It's in front of an arching forsythia and behind clumps of rhubarb.  The leaf

textures are very pretty together.



Esther





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Wed, 28 Feb 96 09:35:17 EST

To: herbs@teleport.com

Subject: Events for those of us in the Boston area

Sender: owner-herbs@teleport.com



The Boston Garden show is March 9-17.  I've asked on the Gardens List if

anyone would be interested in meeting.  Doing the show, but since people have

their own pace for these things, meeting after to de-brief and visit.



If you are interested, e-mail me with your suggestions and preferences.



Also,



The Lyman Estate & the Vale Greenhouses in Waltham, MA, have an herb sale the

first and second weekend of May, May 5 & 6, 12 &13, this year.  I stumbled

accross their sale last year and was really impressed with the variety and

robust health of the plants.  They were all in good size pots, not 6 packs,

and most of them were under $3; I think about 2.50.  I intend to visit and

pick up some new sages, mints and thymes this year.  Also new tarragon and

summer savory.





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Wed, 28 Feb 96 10:01:55 EST

To: herbs@teleport.com

Subject: Re: Garlic in Oil

Sender: owner-herbs@teleport.com



     It's my understanding that if you keep the herbs in oil refridgerated

     the bad guys won't grow either.



     Esther



> I've heard this before.  I use garlic cloves frequently in vinegars, and

> occasionally in small amounts of oils (culinary or medicial on a need basis)

>  that are used up quickly.  What exactly is the danger of garlic preserved in

> oil, and what's the protocol to making safe preparations?





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Wed, 28 Feb 96 10:41:34 EST

To: herbs@teleport.com

Subject: Re[4]: What are you growing this year in your herb garde

Sender: owner-herbs@teleport.com



     Hi Chris and all,



     If I could remember the reference I'd give it but I think that all

     marigolds are edible.  But yes, they do smell like marigolds.  I had

     seeds for lemon gem last year, which is supposed to be tastiest but

     forgot to start them.  Planted some cheapies in a pretty golden color

     from the local nusery to lure pests from the tomatos.  I used petals

     from them in a rice pilaf.  I cooked some in the pilaf and then

     gingerly put some in raw, for color at the end.  They didn't seem to

     impart any of that smell or taste to the pilaf, either, just an

     interesting color.



     I served company the dish and nobody died, or even got sick.  Yes, I

     am sure I read it was OK first in some reputable text.  Don't believe

     in poisoning guests, honest :-).  Let me see if I can get you a

     reference.



     Esther





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Wed, 28 Feb 96 11:01:49 EST

To: mlaute@micron.net

Cc: herbs@teleport.com

Subject: Re[4]: What are you growing this year in your herb garde

Sender: owner-herbs@teleport.com



     Hi Margaret,



     I could certainly be wrong.  My yard is full of stuff that I'm trying

     to identify.  I stuck things in plastic baggies last summer and took

     them to a nearby nursery for identification.  They could have been

     wrong; I could have remembered wrong.  I need to borrow a book; but

     right now I'd be working from memory.  Whatever it is does die down

     this time of year.



     Does it self seed easily?



     Esther



______________________________ Reply Separator _________________________________

<snip



>I think I have a huge planting of borage that's used as a landscape planting.

>It's in front of an arching forsythia and behind clumps of rhubarb.  The leaf

>textures are very pretty together.



>Esther



You're in the Boston area? Borage is frost-tender. If you have the plant

there now, I'd doubt it's borage. It's also an annual. Self-seeding, but it

is an annual. Margaret

--"Everywhere is walking distance if you have the time." -- Steven Wright.





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 08:17:12 -0800 (PST)

From: Sheila Foster <foster@engr.csulb.edu

X-Sender: foster@piggy.cecs.csulb.edu

To: "Fran E. Rich" <frich@tenet.edu

Cc: Herbs <herbs@teleport.com

Subject: Re: Dill

Sender: owner-herbs@teleport.com



Hi,



I'm not generally found of dill, but, as with all herbs, it turns out that

there are some places that I like it. My favorites are in stuffed

grape leaves, in dilly bread, and in a chicken, barley, mushroom soup

with lemon. Unfortunately I don't have a recipe for the grape leaves,

and I use a commercial organic herb mix for the chicken soup so don't

have exact proportions, but will post if anyone wants it.



Sheila





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Wed, 28 Feb 96 11:21:05 EST

To: <herbs@teleport.com

Subject: Dill recipe

Sender: owner-herbs@teleport.com



When I have fresh dill, I like to make a German potato salad.  Some recipes

I've seen

use bacon, but my mother and my aunt don't and they're "authentic" Germans.



This is a process, more than a recipe.



Cook the potatoes.  My mother boils them, I nuke them.

Slice them as thin as you can and still have them not fall apart.

Add some chopped onion. (For 4 large potatoes, I'd add one large onion-you

can vary for your taste and whether you need to talk to anyone after lunch

:-) )

Add lots of fresh dill (what's lots? For this amount of potatoes, 1/4 c.+

of dill)

My mother adds a couple of tablespoons of vegetable oil, I skip it.

Add a few tablespoons of vinegar, Mom uses white vinegar, I use homemade

herb vinegar.

Then, make a triple strength chicken broth by adding 3 t. of bouillon

powder

to 1 c. of water  (you won't need all of this, but keep the same

proportions

if you make less).

Add as much of the broth as needed to make a dressing.  There should be

a little left in the bottom of the bowl, but not  a lot.



Tastes best at room temperature (not chilled), but keep refrigerated when

not eating it.



Chris

creeve@banyan.com

(I'll see if I can dig up my favorite garlic dill pickle recipe.)



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 09:03:04 -0800 (PST)

From: Sheila Foster <foster@engr.csulb.edu

To: Mary Ann Gareis <mgareis@warrior.MGC.PeachNet.EDU

Cc: herbs@teleport.com

Subject: RE: hot spot herbs

Sender: owner-herbs@teleport.com



On Wed, 28 Feb 1996, Mary Ann Gareis wrote:



> Your climate sounds remarkably similar to mine if you added a few more

> degrees.  Rosemary takes heavy sun very well as does lavendar.  Another herb

> that does well is creeping Thyme if you want a ground cover.  Purple sage is

> a beautiful plant as well as tasty and likes the heat. I'm sure there are others

> but these are ones that have thrived in my hot spots so far.  Marjoram would

> probably do OK as well.  These plants have also survived temperatures well

> below freezing.  The rosemary and lavendar have survived temps as low as the

> teens and the others down into the low 20s as well as temps well over 100.

> One year I also had dill, yarrow, and feverfew in one of the hot spots and

> they seemed to all do all right.  Just remember to water now and again.

> (Except the Rosemary.  They plant I have doesn't seem to care if it's

> watered or not. It just keeps growing.)



> I hope this is helpful.  If you want more specific info on any of these

> plants let me know and I'll tell you of my experiences with them.



Hi,



This info is interesting since my whole yard is a hot spot in the summer.

I have no trouble with rosemary, thyme and sage. I am planting lavendar

this year. I do have a question about marjoram. It lives - maybe even

thrives, but always seems to be flowering. Am I doing something wrong?



Sheila





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 12:33:36 -0500

X-Sender: cwikander@mail.foxnet.net

To: herbs@teleport.com

From: Carl Wikander <cwikander@foxnet.net

Subject: eatable flowers

Sender: owner-herbs@teleport.com



can someone direct me to a book of eatable flowers

or name a few. I have some but,need about a doz.or so?

thank you I live in zone 3a..Carlw





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 12:40:17 EST

From: GUAB26A@prodigy.com (MRS BETH S LAVERTY)

To: Herbs@teleport.com

Subject: Dill recipes

Sender: owner-herbs@teleport.com



I am fairly new to the Herbs mailing list but am enjoying every note.

 I am not expert on growing herbs but I

do love to cook with them so have lots of wonderful recipes.  I do

have a small herb garden but here in

Maine only get to grow for a few months of the year.  The rest of the

year I enjoy the results of the garden

in my kitchen!

    I am sending three of my favorite dill recipes...

They are being sent in the Mastercook format in case someone wants to

import them directly to their

own computer cookbook.  If you aren't familiar with this format

please note that the notes about the recipe

follow the actual recipe.

       Enjoy....... Beth, who is enjoying a less cold than usual

winter in Maine by planning next summer's

garden.



                    *  Exported from  MasterCook II  *



                            Cottage Dill Bread



Recipe By     : from Electric Bread by Innovative Cooking

Enterprises

 Categories    : Bread Machine Recipe



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

                        FOR 1 POUND LOAF

     1/2  cup           water

   2      cups          flour

   1      Tablespoon    dry milk

   1      tablespoon    sugar

   1      teaspoon      salt

   1      tablespoon    butter or margarine

     1/4  cup           cottage cheese

     1/2  teaspoon      dry onion

     1/2  teaspoon      dill weed

     1/2  teaspoon      dill seed

   1      teaspoon      yeast (fast rise) or

   2      teaspoons     active dry yeast



Add ingredients in the order your bread machine requires.  Some have

you

add liquid last.  Bake on regular cycle and ENJOY



              - - - - - - - - -

 
Serving Ideas : Serve warm for the wonderful aroma!!!!

NOTES : The recipe book says you may have to add more water if the
dough
       seems too dry because cottage cheese liquid varies. Add a
teapoon

       at a time until dough seems right.



                    *  Exported from  MasterCook II  *



                      Green Bean and Dilly Stir- Fry



Recipe By     : from  All American Low Fat Meals in Minutes by MJ

SMITH

Categories    : Vegetables



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   4      teaspoons     vegetable oil

   1 1/2  lb            green beans, washed and trimmed

   6                    scallions -- sliced

     1/4  cup           chopped fresh dill

   3      tablespoons   balsamic vinegar(or red wine vinegar)

     1/2  teaspoon      salt (optional)



Place washed and trimmed beans in a microwave dish with 2 tablespoons



water. Cover and microwave on high for 5 minutes. (If using canned

beans

you can skip this part.) Drain. Heat oil in large skillet over high

heat.

Add beans and stir fry for 4 minutes, until brown specks appear on

beans.

Add scallions, dill vinegar and salt. Cook for 8 more minutes over

medium

heat, Serve hot.



                   - - - - - - - - - - - - - - - - - -



NOTES : You can use this recipe with canned or frozen beans and

almost

       fool yourself into thinking they are fresh. I use Balsamic

vinegar

       because I prefer it. It is your choice. You can used dried

dill

       (about 2 Tablespoons I think)



                    *  Exported from  MasterCook II  *



                              Yummy Crackers



Recipe By     : Beth Laverty

Serving Size  : 1    Preparation Time :0:00

Categories    : Snacks



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      lb            oyster crackers

   1      cup           oil

   2      teaspoons     garlic powder

   1      package       Hidden Valley Ranch Mix (powder)

   1      teaspoon      dill weed, dried



Mix oil, garlic powder, salad dressing mix, dill weed.

Pour over crackers and toss. Spread in thin layer on a cookie sheet

to

dry. Can also be put in  oven at 250 degrees. Toss often until mix is

dry.



                   - - - - - - - - - - - - - - - - - -



NOTES : Keep copies of this recipe on hand because once you serve it

folks will want the recipe.  And beware it is addictive!





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Wed, 28 Feb 96 12:41:50 EST

To: herbs@teleport.com

Subject: Re: eatable flowers

Sender: owner-herbs@teleport.com



     Nasturniums, johnny jump-ups, roses, calendulas, most herb flowers,

     chive flowers are great.  There are a few off the top of my head.

     Both Cooks Garden and Shepards Garden Seeds catalogues have good

     sections on edible flowers.  Send me an e-mail if you need addresses

     for them.  I think I saw books on this subject for sale in at least

     one of those catalogues.



     Esther





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 96 21:46:58 GMT

To: herbs@teleport.com

From: "Sharon A. Ruck" <sharon@software.nsbf.nasa.gov

Subject: Lemon dill sauce



Dill is one of my favorite, probably the favorite in fact, herb to grow and

use. Kids do well with it, it will reseed and amaze them by coming back by

"magic".

I use it in almost all sauces and potatod dishes.  Here is my favorite sauce.

I am VERY bad about measuring things, I just dump amounts I think I will

need and adjust everything else to compensate; these should be approximate:



Make a smooth roue:

melt 1/4 cup butter

add enough flour to make it smooth, stirring to avoid lumps



juice a lemon and add to the roue



add as much dill weed as you like, to taste

I use the stems and leaves rather than seeds for a smooth sauce, but I bet

you could use the seeds for a different texture/flavor.



You can also add cheese to this while heating and it is GREAT over broccoli,

my daughter will eat her vegies this way any day.



I look forward to others receipes.

Sharon A. Ruck,  the herb and Harley Davidson lady





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 15:24:45 -0400

To: herbs@teleport.com

Subject: bread-bakers-digest info for Judy Burley



Hi all, and especially to Judy Burley, who asked about the bread-bakers list,



To subscribe to the bread bakers digest send mail to:

    majordomo@lists.best.com



in the body place:

    subscribe bread-bakers-digest

    end



To unsubscribe, replace "subscribe" with "unsubscribe".



To send mail to the list, send to "bread-bakers@lists.best.com".



It is nice and people exchange recipes, comments about products, tips and

suggestions etc.  Enjoy.

Thanks to Dennis Whitehead who told me about it in the first place.



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Dreaming permits each and every one of us to be quietly and safely insane

every night of our lives"  Charles Fisher



Kitchen safety tip # 7 :  Hot pans look the same as cold pans.





From XYZ Sun Sep 23 01:42:27 2001

Date: Tue, 27 Feb 1996 14:55:02 -0600

To: Judy Burley <jburley@trianon.worldtel.com

From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe)

Subject: Re: Bread List????

Cc: herbs@teleport.com



For Judy Burley:

The Bread Bakers Digest is posted weekly and is a fun list--here's how to

subscribe:



To subscribe to the bread bakers digest send mail to:

    majordomo@lists.best.com



in the body place:

    subscribe bread-bakers-digest

    end



To unsubscribe, replace "subscribe" with "unsubscribe".



To send mail to the list, send to "bread-bakers@lists.best.com".

-------------------------

I'm convinced that the aroma of baking bread is at least half the fun of

making and eating your own bread.  This is a recipe I recently posted to

the bread list (it hasn't shown up there yet--must have frozen to death in

Minnesota cyberspace!)  And we're having another blizzard today  :-(



Asiago Cheese Bread

        8       ounces water

        1       large egg

        1 1/4   teaspoons salt

        1       tablespoon sugar

        3       ounces finely shredded Asiago cheese (1 cup lightly packed)

        1       ounce shredded Romano or Parmesan (generous 1/3 cup)

        1/2     cup yellow cornmeal

        2 3/4   cups bread flour or unbleached flour

        2       teaspoons active dry yeast



Place all ingredients in pan of bread machine in order listed, or in the

order recommended for your machine. Set controls for Basic bread with

medium crust and start machine. Makes one 1 1/2-pound loaf.



I created this bread in response to a recent request on the bread list, and

also because I wanted to make a cheese bread using some of the excellent

Asiago cheese that we sell at our food co-op.  This bread has an

*absolutely wonderful* aroma while it's baking.  I've made it twice and it

has already become my husband's new all-time favorite bread.  It's

definitely worth the extra effort to use freshly grated cheeses.  The

cornmeal adds some body and helps make a crisper crust, but if you can't

eat corn, leave it out and add more flour (start with 1/4 cup flour and add

more if needed).



I made this a third time today, and added one tablespoon of olive oil (to

make it keep longer) and 1/2 tablespoon of caraway seeds.  Next time, I

might try some basil and oregano instead of the caraway seeds.  This bread

is great to use for hot garlic bread with spaghetti.



Enjoy!

Bonnie Briscoe



>Hi all:

>Still a lot of snow here - so no garden yet - but I do have a request.

>Several weeks ago somebody sent me some information on the Bread Bakers

>Digest.  Then my big computer died and with it all my files.  Does anyone

>have any information on this list that they can share with me?

>Much appreciated.  By the way - Basil, Parmesan, garlic bread is just

>baking in my bread machine.  Did you ever wonder if the smell of bread

>baking is almost as good as the bread itself????

>Judi

>jburley@worldtel.com



          Bonnie Briscoe - bbriscoe@infolink.morris.mn.us



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 12:06:46 -0600 (CST)

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

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

To: herbs@teleport.com

Subject: RE: hot spot herbs

Sender: owner-herbs@teleport.com



In message Wed, 28 Feb 1996 08:22:30 -0500,

  Dorsett <dorsett@intersource.com>  writes:



> Can someone recommend herbs/plants for a west side garden between a

> wall  and a walkway?  The site varies between lots of spring rains and

> midsummer  hot, humid and dry.  The plants have to withstand sustained

> 90F+ and Zone 8  is appreciated.  Verbena in reds and purples are already

> planned for the  area.



 Thanks  Barb  <dorsett@intersource.com



Hi Barb,



Your climate sounds remarkably similar to mine if you added a few more

degrees.  Rosemary takes heavy sun very well as does lavendar.  Another herb

that does well is creeping Thyme if you want a ground cover.  Purple sage is

a beautiful plant as well as tasty and likes the heat. I'm sure there are others

but these are ones that have thrived in my hot spots so far.  Marjoram would

probably do OK as well.  These plants have also survived temperatures well

below freezing.  The rosemary and lavendar have survived temps as low as the

teens and the others down into the low 20s as well as temps well over 100.

One year I also had dill, yarrow, and feverfew in one of the hot spots and

they seemed to all do all right.  Just remember to water now and again.

(Except the Rosemary.  They plant I have doesn't seem to care if it's

watered or not. It just keeps growing.)



I hope this is helpful.  If you want more specific info on any of these

plants let me know and I'll tell you of my experiences with them.



From XYZ Sun Sep 23 01:42:27 2001

From: CKimb28370@aol.com

Date: Wed, 28 Feb 1996 13:46:58 -0500

To: herbs@teleport.com

Subject: Using Recycled Plastic

Sender: owner-herbs@teleport.com



I like to reuse plastic pots/packs/ flats/etc. for both economic and

ecological reasons.  I am however concerned about passing disease to new

plants esp. because I take in cast offs from everywhere.



In past years I have tried to wash them all in the kitchen sink (very

tedious) or hose them down with very hot water (the very thin plastic

melted).



Does anyone else reuse plastic?  If so what are your methods for sanitizing

the materials?



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 10:55:15 -0800

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

To: herbs@teleport.com

Subject: Re: Using Recycled Plastic

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

Sender: owner-herbs@teleport.com



>Does anyone else reuse plastic?  If so what are your methods for sanitizing

>the materials?



After washing them in soap and warm water, let them soak in a

bleach solution for 20 minutes or so.  They'll do fine.



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

From: CReeve@banyan.com

Date: Wed, 28 Feb 96 14:02:27 EST

To: <CKimb28370@aol.com>, <herbs@teleport.com

Subject: re: Using Recycled Plastic

Sender: owner-herbs@teleport.com



I reuse pots and the base containers that 6 packs come in.  I don't save

the actual

6 packs themselves because they are so thin and I usually dent them badly

when

trying to squish the plants out when transplanting.   If I am lazy I just

reuse the pots

(provided the former occupant of the pot was not diseased) otherwise a mild

bleach

solution, maybe a couple of tablespoons in a gallon or so of water and let

it sit 15

minutes or so.



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 13:30:01 -0600 (CST)

To: herbs@teleport.com, CKimb28370@aol.com

From: hartford@io.com (peggy hartford)

X-Sender: hartford@mail.io.com

Subject: Re: Using Recycled Plastic

Sender: owner-herbs@teleport.com



What about a good old fashioned bleach soak in a tub of very hot water?  I

prefere to use vinegar where possible for cleansers, but I'm not sure of

its anti-pbacterial properties.  I do know that tea tree oil (melaleuca) is

anti-germicide and anti-bacterial and there are soaps available with the

oil added.  Don't know of avalaibility in your area.



hope this helps.

peggy





From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Wed, 28 Feb 96 14:33:44 EST

To: <herbs@teleport.com

Subject: What are you growing this year in your herb garden?

Sender: owner-herbs@teleport.com



Well I've got spring fever bad.  The last two days it has been in the 50s

here in

Massachusetts.  Last weekend, I went to the Rhode Island Flower Show and

got bit by the planting bug bad!  I just *had* to pick up a couple of

rosemary

plants! :-)



so...the only thing to do is to talk about the garden-to-be.  What are you

growing this year?



I'm growing the "old reliables" from seed, and herbs I haven't grown before

are

coming in plants (betony, sweet cicely, angelica, sweet woodruff).



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 14:37:50 -0500

X-Sender: herbs@kwic.com (Unverified)

To: herbs@teleport.com

From: Marilyn Edmison-Driedger <herbs@kwic.com

Subject: Editble Flowers

Sender: owner-herbs@teleport.com



A great cookbook about editble flowers is "Flowers in The Kitchen" by Susan

Belsinger. 25 edible flowers to discover and great photo's too. A bouquet of

tasty recipes!(128 pages)

Herbally,

Marilyn

Marilyn Edmison-Driedger

The Herbal Touch

Otterville, Ont., Canada

N0J 1R0





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 14:38:04 -0500 (EST)

From: information-junkie <wallacec1@TIGER.UOFS.EDU

Subject: Re: Using Recycled Plastic

To: CKimb28370@aol.com

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



yI reuse the plastic pots, flats etc., and like you I wash them in the

sinkin hot water.  However, I also add bleach to the water, as it makes

me feel as though I'm eliminating sume fungus.

Carol





From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 14:50:56 -0600 (CST)

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

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

To: herbs@teleport.com

Subject: RE: eatable flowers

Sender: owner-herbs@teleport.com



In message Wed, 28 Feb 1996 12:33:36 -0500,

  Carl Wikander <cwikander@foxnet.net>  writes:



> can someone direct me to a book of eatable flowers

> or name a few. I have some but,need about a doz.or so?

> thank you I live in zone 3a..Carlw



Oddly enough, I have before me a listing of Richter's sale books (You too can

get this list at http://www.richters.com/)  and on it is Taylor's Pocket

Guide to Herbs and Edible Flowers on sale for $6.75.  That might be a place to start.  you

should be able to find a copy at bookstores that carry Taylor's guides or at

a library or just order it from Richter's.



From XYZ Sun Sep 23 01:42:27 2001

From: LauraM3017@aol.com

Date: Wed, 28 Feb 1996 18:29:54 -0500

To: herbs@teleport.com

Subject: Re: edible flowers

Sender: owner-herbs@teleport.com



In a message dated 96-02-28 13:00:31 EST:



>Nasturniums, johnny jump-ups, roses, calendulas, most herb flowers,

>     chive flowers are great.



Don't forget the flowers from borage.  That should be an upcoming herb of the

week.  I've also read in various books that squash flowers and flowers from

the following herbs, bergamot, burnet, catnip, chamomile, dill, fennel,

hyssop, rosemary and sage are edible.



Laura Michaels

lauram3017@aol.com

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



From XYZ Sun Sep 23 01:42:27 2001

Date: Wed, 28 Feb 1996 18:41:52 -0500 (EST)

From: information-junkie <wallacec1@TIGER.UOFS.EDU

Subject: Re: edible flowers

To: LauraM3017@aol.com

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



Also--violets, violas and pansies.  Lavender.  Squash blossoms.

Daylilies--actually, I believe this whole plant is edible, but most

recipes I've seen call for the blossom or bud.

Carol



On Wed, 28 Feb 1996 LauraM3017@aol.com wrote:



> In a message dated 96-02-28 13:00:31 EST:



> >Nasturniums, johnny jump-ups, roses, calendulas, most herb flowers,

> >     chive flowers are great.



> Don't forget the flowers from borage.  That should be an upcoming herb of the

> week.  I've also read in various books that squash flowers and flowers from

> the following herbs, bergamot, burnet, catnip, chamomile, dill, fennel,

> hyssop, rosemary and sage are edible.





From XYZ Sun Sep 23 01:42:27 2001

From: HerbalMuse@aol.com

Date: Thu, 29 Feb 1996 07:02:58 -0500

To: CReeve@banyan.com, herbs@teleport.com

Subject: Re: What are you growing this year in your herb garden?

Sender: owner-herbs@teleport.com



In a message dated 96-02-28 17:14:49 EST, CReeve@banyan.com writes:



>Well I've got spring fever bad.  The last two days it has been in the 50s

>here in

>Massachusetts.  Last weekend, I went to the Rhode Island Flower Show and

>got bit by the planting bug bad!  I just *had* to pick up a couple of

>rosemary

>plants! :-)



Same here...but have you heard there's a Nor'easter expected on Saturday?  Oh

joy.  More snow.



I expect to see some of my old favorites return this year.  I too would like

to introduce rosemary to the garden patio this year. I'm interested in

training the rosemary into some creative topiaries.

From: LWilley836@aol.com



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 29 Feb 1996 08:43:00 -0500

To: herbs@teleport.com

Subject: Asafoetida

Sender: owner-herbs@teleport.com



Hi everyone!



I'm fairly new to this list and I'm not sure if this is a valid subject for

discussion, but here goes anyway.  I recently got a spice from a friend

called "asafoetida".  It smells really weird and I think it must be an herb

or a plant resin but it is a powder and I can't really tell what it is.  My

friend said it was used in Indian cooking but I can't find it in any cook

books that I have.



Does anyone know what this stuff is?  Any recipes, etc.?



I really enjoy this list and I'm looking forward to trying all the recipes

that show up.  I especially enjoy SouthEast Asian cooking and have lemon

grass and sweet basil growing in my court yard as well as a number of

different hot peppers.  I'm in the San Joaquin Valley of California and it

gets up to over 100 in the summer but the humidity is fairly low.



Thanks all,

Lawrence Willey



From XYZ Sun Sep 23 01:42:27 2001

From: CReeve@banyan.com

Date: Thu, 29 Feb 96 9:39:53 EST

To: <E.Czekalski@ma02q.bull.com>, <herbs@teleport.com

Subject: re: Re[2]: What are you growing this year in your herb garden?

Sender: owner-herbs@teleport.com



"Marigolds" are edible, but what is usually meant by that is Calendulas

(Pot Marigold).

I don't know if what we New Englanders call marigolds are really edible,

except for the

signet marigolds, lemon gem and tangerine gem.  I've grown these 2, but

never ate

them (they smelled,well, like marigolds).



Chris

creeve@banyan.com



From XYZ Sun Sep 23 01:42:27 2001

From: JARVISR@WOOD-EMH1.ARMY.MIL

Date: Thu, 29 Feb 96 09:43:38 CST

To: herbs@teleport.com

Subject: Re: Using recycled plastic

Sender: owner-herbs@teleport.com



On 28 Feb 96, CKimb28370@aol.com wrote:

>Does anyone else reuse plastic?  If so what are your methods for sanitizing

>the materials?



I re-use plastic pots, paks, and flats.  Hundreds, maybe even thousands of

them.  I've developed a system where I quickly wash them to wipe any loose

dirt (and insect egg cases, etc.) out of them, then I soak them in a 10:1

water:bleach solution for 10-20 minutes to sterilize them.  It seems to

work; I don't see any disease or fungus problems that I can attribute to

using recycled pots.



- Rick Jarvis

  Missouri Ozarks



From XYZ Sun Sep 23 01:42:27 2001

From: mlaute@micron.net

Date: Thu, 29 Feb 96 08:58 MST

X-Sender: mlaute@micron.net

To: E.Czekalski@ma02q.bull.com

Subject: Re: Re[2]: What are you growing this year in your herb garden?

Cc: herbs@teleport.com

Sender: owner-herbs@teleport.com



<snip



>I think I have a huge planting of borage that's used as a landscape planting.

>It's in front of an arching forsythia and behind clumps of rhubarb.  The leaf

>textures are very pretty together.



>Esther



You're in the Boston area? Borage is frost-tender. If you have the plant

there now, I'd doubt it's borage. It's also an annual. Self-seeding, but it

is an annual. Margaret

--"Everywhere is walking distance if you have the time." -- Steven Wright.





From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 29 Feb 1996 11:35:00 -0800 (PST)

From: Cathy Mackin of PRK 387-5002 <CMACKIN@galaxy.gov.bc.ca

Subject: Bee Balm

To: herbs@teleport.com

Posting-Date:  Thu, 29 Feb 1996 11:48:00 -0800 (PST)

Importance: normal

Priority: normal

X400-Mts-Identifier: [;71051192206991/6881084@GALAXY]

A1-Type: MAIL

Hop-Count: 1

Sender: owner-herbs@teleport.com



The following information is taken from RODALE'S ILLUSTRATED ENCYCLOPEDIA

OF HERBS...There's a lot more in the text but the following I haven't seen

so far this week.



GROWING CONDITIONS:  Plant hardiness zones 4-9

		Soil pH 6.5

		Rich, moist, humusy soil

		Full sun to shade



CULTIVATION:	If you want plants that are true to their parent, increase

bee balm by division done in autumn or spring...leave a distance of 2 feet

between clumps...it spreads rapidly...

	Harvesting and storage:  when harvesting, cut it down to within 1

inch of the ground as soon as the lower leaves begin to yellow.  Cutting

the plant back immediately after it blooms will usually promote a second

flowering inearly autumn.

	"Leaves for tea maybe cut as needed or during two major harvesting

periods: once just before the herb flowers , and again after it flowers.

The teas will differ in taste.



COMPANION PLANTING:  said to enhance the growth of tomatoes.



CHEF'S TIPS: mince fresh leaves and toss iwth plain yoghurt, a bit of honey

and fresh fruit.

		Add a handful of fresh leaves when making apple jelly.

Strain before boiling down to the gel stage.  Add a beebalm flower to each

jar before sealing.

	Use sprigs to garnish fruit punches and iced teas.



BEEBALM SPECIES AND VARIETIES:

	MONARDA CITRIODORA: pink-purple blossom; strong lemon scent;

excellent in tea

	M. DIDYMA 'Adam': moderate red blossom

	M. DIDYMA 'Alba': ivory blossom

	M. DIDYMA 'Blue Stocking': violet-purple blossom

	M. DIDYMA 'Cambridge Scarlet': bright red blossom

	M. DIDYMA 'Croftway Pink': cear rosy pink blossom

	M. DIDYMA 'Mahogany': deep red blossom

	M. DIDYMA 'Melissa: pale pink blossom

	M. DIDYMA 'Pale Ponticum'; Lavender blossom

	M. DIDYMA 'Pillar Box': bright red blossom

	M. DIDYMA 'Snow Maiden': white blossom

	M. FISTULOSA: lavender blossom; strong fragrance.





From XYZ Sun Sep 23 01:42:27 2001

From: mlaute@micron.net

Date: Thu, 29 Feb 96 14:24 MST

X-Sender: mlaute@micron.net

To: herbs@teleport.com

Subject: dill planting

Sender: owner-herbs@teleport.com



  I'd suggest you plant dill in with your veggies, and let one or two go to

seed and remain in the garden. You may never have to plant dill again. I

still have it volunteering after 23 years of initial planting. Therefore,

get a good variety to start with.  I hoe it out between rows, but if it

volunteers in a row of veggies, I usually let it go. It give me dill and

repels numbers of insects.  Try it. Margaret

--"Everywhere is walking distance if you have the time." -- Steven Wright.





From XYZ Sun Sep 23 01:42:27 2001

To: Cathy Mackin of PRK 387-5002 <CMACKIN@galaxy.gov.bc.ca>,

        herbs@teleport.com

From: Dunkley <gb81@dial.pipex.com

Subject: Re: Bee Balm

Date: Thu, 29 Feb 96 22:41:23 GMT

Sender: owner-herbs@teleport.com



The variegated and golden forms are lovely garden plants with all the

culinary and aromatic properties. We are talking of Melissa here?

Best wishes



> The following information is taken from RODALE'S ILLUSTRATED ENCYCLOPEDIA

Colette Dunkley



Upton, Wirral, Merseyside, England, L49 4PD

gb81@dial.pipex.com

"Cuncta simul fieri vetat irrevocabilis hora"



From XYZ Sun Sep 23 01:42:27 2001

Date: Thu, 29 Feb 1996 17:06:46 -0600 (CST)

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

To: Herbs <herbs@teleport.com

Subject: Re: dill planting

Sender: owner-herbs@teleport.com



On Thu, 29 Feb 1996 mlaute@micron.net wrote:



>   I'd suggest you plant dill in with your veggies, and let one or two go to

> seed and remain in the garden. You may never have to plant dill again. I

> still have it volunteering after 23 years of initial planting. Therefore,

> get a good variety to start with.  I hoe it out between rows, but if it

> volunteers in a row of veggies, I usually let it go. It give me dill and

> repels numbers of insects.  Try it. Margaret



This is the way my fennel used to do - had to pull volunteers out of the

lawn! Then one year it all died :-(



Fran



From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Thu, 29 Feb 96 19:50:44 EST

To: herbs@teleport.com

Subject: Bergamot Jelly (bee balm)

Sender: owner-herbs@teleport.com



>From the complete book of herbs and spices by sarah garland  ISBN

0-670-36866-0



This book referred me to Red Bergamot, then Bergamot and look what I

found!  (haven't tried it)  If anyone does, let me know how it tastes.

It reminds me of mother's quince jelly, in which she would float a rose

geranium leaf.  Geeze, gotta call the sisters and see if anyone

remembers that recipie; I was the baby of the family.



Bergamot jelly

4lb crab or cooking apples

1 bunch of bergamot leaves  (geeze, what's a bunch???)

granulated sugar



Put the apples in a large pan and add water to cover and the bergamot.

Simmer until soft and pulpy, then pour into a clean jelly bag.  Leave

the apple juice to drip through overnight.  Measure the juice and to

each 2 1/2 cups add 1 1/2 cups of sugar.  Stir over a low heat to

dissolve the sugar, then boil until setting point is reached.  Test this

by putting a teaspoonful of juice on a cold. plate.  If a skin forms

quickly the jelly is ready.  Pour into warm, clean jelly glasses, float

a fresh bergamot leaf in each one, seal and cover.



The highly scented bergamot can be replaced by geranium or lemon balm

leaves or by spicy flavorings such as bruised caraway seeds, ginger

root, cinnamon sticks or cloves.





From XYZ Sun Sep 23 01:42:27 2001

From: E.Czekalski@ma02q.bull.com

Date: Thu, 29 Feb 96 20:09:47 EST

Cc: herbs@teleport.com

Subject: herb poem, author information and another poem

Sender: owner-herbs@teleport.com



The last poem about herbs was from Marge Piercy's book "Living in the Open"

ISBN 0-394-73171-9



Since you liked it so much I will give you one from her book "The Twelve-Spoked

Wheel Flashing" ISBN 0-394-42438-7



The first salad of March



Thinnings of the rows,

Chinese cabbage, lettuce, sorrel,

cress:  nipped ends of herbs

returning, mint and thynme;

violet leaves poking up

in clusters like armies

of teddy bears emerging

ears first from the earth;

the Egyptioan onions that multiply

underground; the spears

of garlic shoots.  The mixture

huddles, skimpy in the bowl.



The salad explodes in the mouth,

green romancandles.

It is succulent, dainty,

intense.  It is crisp

as new money.

It lights up my blood and urges fur from

the backs of my hands.

I want to roll in leaves

that are still lumps

on twigs.  Frist salad

strong an fierce and plaintive:

love at age five. Spring

makes new the taste of lettuce

fresh as a tear.



