



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 1 Jun 1996 14:58:29 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jacinta Miller <jascraig@NECTAR.COM.AU>

Subject:      Hyssop

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Hi all!



A few weeks ago, I bought some Hyssop.  As we are renting, I have put it,

like every other herb I own, in a pot plant.  I have put it in light shade

(as I have no full sun), but the thing seems to want to die on me.



The rest of my plants are getting the same treatment, and the're all doing

fine.  I thought that Hyssop was a hard-to-kill plant.





Any suggestions?????



TIA

Jacinta



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 1 Jun 1996 01:53:54 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Teckelish@AOL.COM

Subject:      Another Lemon salad dressing recipe



Fresh California lemons, especially Meyer variety, which are quite a bit

sweeter that store-bought Eurekas, make delicious salad dressing. This is

especially true when you want something fitting for your home grown lettuces.

Here's my recipe:



Juice of one Meyer lemon

Olive oil, approx same amount or slightly more than juice

Dash of champagne vinegar (optional)

pinch of sugar to taste

small dollop of sour cream to help bind (I use low-fat Hampshire brand)

small piece of garlic clove, minced

salt and pepper to taste



This makes enough dressing for a salad of 3-4 large portions. The amounts

seem vague but I just put it together in a glass jar in seconds, shake to

combine and emulsify, then chill very briefly. I also freeze Meyer lemon ice

cubes when lucky enough to receive a large bag as a gift.



BTW, don't ever put your Meyer lemons in the fridge--it supposedly hurts the

flavor. They will keep for a week or two on the counter, if they don't get

used up first! Otherwise juice them and freeze for latter.



Leslie



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 1 Jun 1996 16:09:40 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Kim Allen <KimAllen@AOL.COM>

Subject:      Flor de Azafron



Hi all, I'm a relative newbie enjoying all the knowledge shared

on this list.  I have a question that an acquaintance of mine from

another list recently asked.  Of course I thought of all of you,

and I'm certain someone will know the answer.  "Ruth" bought a

bag of "Flor de Azafron" weighing several ounces at a Mexican

market for just 99 cents.  Her question is, did she really get

safron, or the flowers, or did she get something totally different?

In any case, can she use it as saffron is used?



Kim Allen

Baltimore, Maryland

KimAllen@aol.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 1 Jun 1996 14:52:44 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tracy Pinkelton <tpink@WHEEL.DCN.DAVIS.CA.US>

Subject:      Re: Hyssop

Mime-Version: 1.0

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>A few weeks ago, I bought some Hyssop.  As we are renting, I have put it,

>like every other herb I own, in a pot plant.  I have put it in light shade

>(as I have no full sun), but the thing seems to want to die on me.

>

>The rest of my plants are getting the same treatment, and the're all doing

>fine.  I thought that Hyssop was a hard-to-kill plant.



>TIA

>Jacinta



Hmm, mine was in full sun but dying anyway. I think it was getting too much

water being right along the line of the seep hose for my tomatoes.  Maybe

water is the problem rather than light?



tpink@wheel.dcn.davis.ca.us

I walk to the horizon

And there I find another

It all seems so surprising

And then I find that I know

    -Enya "Anywhere Is'

tpink@wheel.dcn.davis.ca.us



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 1 Jun 1996 20:09:36 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Dr. Beth Rapp Young" <youngbr@EMAIL.UAH.EDU>

Subject:      Re: Flor de Azafron

In-Reply-To:  <960601160939_125538377@emout12.mail.aol.com>

Mime-Version: 1.0

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Kim, I've heard that Mexican saffron is collected from a different

kind of flower than European saffron.  The taste is supposed to be

about the same, but I seem to remember that you need more of the

Mexican kind of saffron for the same amount of flavor. (Does anyone

know more about this?)  I'd love to know what your friend thinks after

she tries it.



Beth Young

YoungBR@email.uah.edu



On Sat, 1 Jun 1996, Kim Allen wrote:



> Hi all, I'm a relative newbie enjoying all the knowledge shared

> on this list.  I have a question that an acquaintance of mine from

> another list recently asked.  Of course I thought of all of you,

> and I'm certain someone will know the answer.  "Ruth" bought a

> bag of "Flor de Azafron" weighing several ounces at a Mexican

> market for just 99 cents.  Her question is, did she really get

> safron, or the flowers, or did she get something totally different?

> In any case, can she use it as saffron is used?

>

> Kim Allen

> Baltimore, Maryland

> KimAllen@aol.com

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 1 Jun 1996 19:25:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Flor de Azafron

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Hi all, I'm a relative newbie enjoying all the knowledge shared

>on this list.  I have a question that an acquaintance of mine from

>another list recently asked.  Of course I thought of all of you,

>and I'm certain someone will know the answer.  "Ruth" bought a

>bag of "Flor de Azafron" weighing several ounces at a Mexican

>market for just 99 cents.  Her question is, did she really get

>safron, or the flowers, or did she get something totally different?

>In any case, can she use it as saffron is used?

>

>Kim Allen

>Baltimore, Maryland

>KimAllen@aol.com

>

Azafran is usually the flowers of safflower instead of the saffron crocus.

You can use it in place of saffron, but use at least four times as much as

the recipe calls for, and use the pestle in the mortar on it.  I don't

detect any difference in taste, and gauge the amount needed  by the color of

the dish.  If it isn't sufficiently yellow, add more azafran.  The price is

right, and it beats what some people I've known do: even Beverly Hills

residents steal it because they think it's too expensive.  They  have no

idea of how saffron is grown or harvested.



zMargaret



_____________

"Why do irons have a permanent press setting?" -- Steven Wright

______________________________



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 1 Jun 1996 18:27:56 -0700

Reply-To:     snielsen@orednet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Susan L. Nielsen" <snielsen@OREDNET.ORG>

Subject:      Re: Flor de Azafron



Kim asks:



>"Ruth" bought a

>bag of "Flor de Azafron" weighing several ounces at a Mexican

>market for just 99 cents.  Her question is, did she really get

>safron, or the flowers, or did she get something totally different?

>In any case, can she use it as saffron is used?



I'd guess, from the price, that it is safflower, also known as

'Bastard Saffron' (azafron bastardo).  Yes, it can be used as

saffron is used.  It's flavor will be similar to saffron, but

rather less concentrated.  Color is good.  Use it, enjoy it,

then try the expensive stuff just for comparison. Tell her to

have fun with it! Try it in bread -- it'll be gorgeous!



Susan



--

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

Portland, OR, USA                      |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 1 Jun 1996 23:44:00 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      perilla



I have an ample supply of red perilla but don't know how to use it?  Any

suggestions would be appreciated.  Thanks.



Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 2 Jun 1996 11:17:17 -0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lynette Scribner <lscrib@GORGE.NET>

Subject:      Perilla

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Content-Type: text/plain; charset="us-ascii"



Never having heard of perilla, I looked it up in "Park's Success with

Herbs".  They say that it is mostly used for color contrast in the beds and

bouquets. (A note was to "condition" the stalks by placing them in warm

water for several hours before placing in bouquets).



Also, "In Japanese cookery, purple leaved Perilla is used both as leaves

and seeds in making tempura.  Seeds are salted and served as a savory after

dinner.  They become the zesty core of certain Japanese candies, while with

fish they are eaten raw as an accompaniment to the entree.  Pickled plums

made in Japan and available in the US, get their color and piquancy from

the leaves and seeds of Perilla.  There is a green-leaved Perilla with a

lemony aroma which is used for perfume oil in Russia and is called 'Aoziso'

in Japan.  It grows easily in this country.  For more information on

Japanese herbs that grow in the US see the Brooklyn Botanic Gardens

Handbook On Japanese Herbs and Their Uses, #57, in their Horticultural

Handbooks."



Hope that helps!  I learned a little too!  Thanks!



Lynette



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 2 Jun 1996 09:00:57 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Kay Christian <chrstian@OLYMPUS.NET>

Subject:      Re: writing to the list



Laura,



   Re: referencing ~ AMEN!!!



Lige on Washington's Olympic Peninsula



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 2 Jun 1996 11:36:25 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ruth Donenfeld <sybel@IX.NETCOM.COM>

Subject:      Re: Flor De Azafron



I have been using a Philippine product called CASUBJA (Saffron Flower).

It is much cheaper than the original saffron--you use a little bit

more--but you get the same taste, flavor and aroma.  I have had a lot

of luck with it.

--

rue

Human programming is the cause of computer error.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 2 Jun 1996 17:35:11 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ana Theresa Morlet <amorlet@TENET.EDU>

Subject:      Flor de azafran

In-Reply-To:  <199606020401.XAA19485@formby.tenet.edu>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Flor de azafran is NOT spanish safron. It can be used the same way but it

will only impart a yellow tint to rice and none of the rich/delicious

flavor of spanish safron.



Ana T.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 2 Jun 1996 20:29:13 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Maureen Rogers <HERBWORLD@AOL.COM>

Subject:      Herb conference proceedings



The written proceedings and audio tapes are now available from the 1st Annual

Herb Business Winter Getaway Conference.  Written proceedings are $25 ppd

(unless you attended the conference--$10)....this is a 220 page book.

 Outside US higher. Send snail mail address for tape listing.



and check out our web site for the June magazine, herb shoppe, more links and

info about the 2nd Herb Business Conference



Maureen

http://www.herbnet.com/

Herb Growing & Marketing Network

PO Box 245, Silver Spring, PA 17575-0245

FAX: 717-393-9261



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 2 Jun 1996 19:47:54 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      russian sage

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Greetings! A few weeks ago I purchased a container of Russian Sage.  It

is growing well and is beginning to bloom in long blue spikes.  Are

there culinary uses for this herb?  Thanks! Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 10:23:39 -0300

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

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From:         Mindy Vinqvist <mvinqvist@MTA.CA>

Subject:      Re: Dandelion

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Hi Janice,

thanks a boodle for the dandelion info...your species information didn't

include mention of the hairy stem kind so I think I will stick with the fat

hollow stem kind...I know your hubby had both but I don't know how much he

would have had at a sitting so maybe wouldn't get sick where maybe my little

boy might if the hairy stem kind is an iffy thing (and I am a paranoid

mother).  I really appreciate your detailed response!



Thanks again



smiles



Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Given the optimum in temperature, humidity, light, pressure and all other

factors, the organism will do what it darn well pleases."--Harvard Law (one

of Murphy's)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 08:40:45 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      veggie recipes

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Monday morning greetings! I have two recipes for those of us who are

dreaming of the time we can pick dinner out of the garden.



HERBED TOMATOES

1/2 cup chopped parsley

2/3 cup vegetable oil

1/4 tsp pepper

1/2 cup chopped chives

pinch of chopped thyme

1/4 cup vinegar

6 tomatoes, unpeeled and quartered

lettuce



Combine first 6 ingredients; mix well.  Place tomatoes in a shallow

container; pour dresing over tomatoes.  Cover and refrigerate overnight.

 Drain tomatoes, reserving dressing.  Arrange tomatoes on lettuce-line

serving plates; spoon dressing over tomatoes.  Yield: 12 servings





SEASONED FRESH CORN

2 tbsp. butter or oleo

1/4 cup water

3/4 tsp. minced fresh basil

1/8 tsp. white pepper

2 cups fresh corn, cut off cob

1 1/2 tsp. chopped chives

1/4 tsp. sugar

1/4 tsp. salt

Place butter in a one quart casserole, and microwave at HIGH for 40

seconds or until melted; stir in corn and water.  Cover with heavy-duty

plastic wrap.  Microwave at HIGH for two minutes; stir well, and give a

half turn.  Cover and microwave at HIGH for 5-7 minutes or until corn is

tender.  Drain well.  Stir in remaining ingredients.  Cover and

microwave at HIGH for 1-2 minutes or until hot.  Yield:  4 servings



If this inspires anyone to cook today,  I'm free for dinner!  Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 08:47:55 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      garden lines

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Greetings:  I love this line and I have learned so much in the few weeks

I've been here.  I have lots of questions about flowers and vegetables

that I don't think is appropriate for this line.  Can anyone recommend a

garden line that has a similar format to this one?  Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 11:56:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: garden lines

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Greetings:  I love this line and I have learned so much in the few weeks

>I've been here.  I have lots of questions about flowers and vegetables

>that I don't think is appropriate for this line.  Can anyone recommend a

>garden line that has a similar format to this one?  Wanda

>

Address Listserv@lsv.uky.edu (note no "e" on end of Listserv), no subject on

subject line, and in body of message, type "Subscribe Gardens    your name"

without the quotation marks.   This has had very heavy traffic, but since

school is out, that may be completely eased up.  Margaret



_____________

"Why do irons have a permanent press setting?" -- Steven Wright

______________________________



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 14:06:42 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Slightly off-subject: annatto



Robert & I have come into the possession of a container of annatto, aka

achiote seed. If I were on a pure cooking mailing list, I'd ask there, but

I'm not (suggestions for said lists ALSo taken :) )  Will someone post me

email directly saying what it is and where i should go to find recipes?

 Thanks!



Actually, it's only slightly off subject because it looks like UNPROCESSED

seed.  If you think so, I'm more than willing to add it to my tray of

experiments and try to grow some!



Emme

**watch for emme@aol.com...coming to a mailing list near you soon!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 15:20:00 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Cooking Tip



In early May, I read in either the Wall Street Journal or the New York Times

that Ortega's agricultural researchers have developed a capsaicin-free

jalapeno.  This seems to me an abomination, but was being heralded by the

company as a way to introduce folks to the taste who can't abide the tang. I

shudder to imagine all the pesticides they'll have to cook up to keep the

insects off their new crop. Or maybe they'll spray it with the capsaicin from

other plants--grin!



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 15:20:02 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      mint syrup



I have transcribed the following for you from "A Miscellany by Cariadoc &

Elizabeth" (a privately published volume about the middle ages for 'living

history' afficionados). I have also seen (not yet tried) an equivalent recipe

for a raspberry-vinegar drink. Emme



Sekanjabin.

Dissolve 4 cups sugar in 2-1/2 cups of water. When it comes to a boil, add 1

cup wine vinegar. Simmer 1/2 hour. Add a handful of mint, remove from fire,

let cool. Dilute the rsulting syrup to taste with ice water (5 to 10 parts

water to 1 part syrup.) The syrup stores without refrigeration.

Note: This is the only recipe in the Miscellany based on  a modern source: _A

Book of Middle Eastern Food_, by Claudia Roden. Sekanjabin is a [pre-1600]

drink; it is mentioned in the _Fihrist_ of al-Nadim, which was written in the

tenth century. The only [pre-1600] recipe I have found for it (in the

Andalusian cookbook) is called "Sekanjabin Simple" and omits the mint. It is

one of a large variety of similar drinks described in that cookbook--flavored

syrups intended to be diluted in either hot or cold water before drinking.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 15:20:03 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Re: writing to the list



Laura has a good point.  I recommend starting a new letter and cropping in

the subject if you--like I--have a server that tags the entire blooming

letter onto the end. My complaints about my server could grow like weeds, so

I'll nip 'em in the bud now! Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 15:20:07 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Hyssop



My own hyssop is a hardy little baby, having recently survived being knocked

out of its pot by a 3-year old, then trampled and left on the pavement for an

entire hot day. However it is outdoors.



The Bremness & Norman book I love so much says Hyssop needs full sun, and

light, well-drained, alkaline soil. It also says it can grow from 18 inches

to 4 feet depending on the variety.  Your other plants that get enough light,

are they also "full sun" herbs?  Second, check the acidity of any fertilizer

you are using--does it say "for acid-loving plants"? Third, see if you need

to repot in a bigger pot to give it more root space or with sandier soil to

give it better drainage.  (I'm assuming this pot has a drainage hole on the

bottom.)



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 15:47:54 -0400

Reply-To:     dmg@csg.uwaterloo.ca

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Daniel M. Germn" <dmg@CSG.UWATERLOO.CA>

Subject:      Flor de Azafrn

Mime-Version: 1.0

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Azafrn means "saffron" (crocus sativus), but as somebody has

mentioned before, Flor de Azafrn is, actually, saffron flower, or

Mexican Saffron.



>From the Spices FAQ (http://csgwww.uwaterloo.ca/~dmg/faqs/spices):





What is Mexican saffron?



Mexican saffron is the flower of Carthamus tinctorius L. which is an

annual herb grown in the temperate regions of Central Mxico. Its

quality is quite inferior to real saffron but it has similar colouring

properties. It is far cheaper.



----------------------------------------------------------------------



Many people might not notice the difference in flavour, many do. If

you care about price, use Mexican saffron. If you want the real

flavour, expend some bucks getting real saffron. If you just want the

nice yellowish colour, use turmeric instead.



Spices are about flavour. There are no real substitutes for a spice,

although many tend to believe there are (in this case, I would say

some are better detecting flavours than others). Nonetheless, cooking

is about experimentation: you try flavours, and if you like them, you

use them, if you don't, you discard them. Spices bring the alchemy

experience back to the kitchen.





--

Daniel M. Germn                  "Cyberspace. A consensual hallucination

                                   experienced daily by billions

   William Gibson ->               of legitimate operators in every nation"

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

dmg@csg.uwaterloo.ca



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 16:08:16 -0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lynette Scribner <lscrib@GORGE.NET>

Subject:      Re: garden lines

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Address Listserv@lsv.uky.edu (note no "e" on end of Listserv), no subject on

>subject line, and in body of message, type "Subscribe Gardens    your name"

>without the quotation marks.   This has had very heavy traffic, but since

>school is out, that may be completely eased up.  Margaret



This is a great list!  However I had to log off because of the hight

traffic - 220 messages one day!!!  I couldn't stay off the computer! It got

so bad that everytime I sat down to the computer my 1 1/2 year old tried to

push  me off the chair!  I took the hint, but it was certainly fun and

informative.



Lynette



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 16:51:57 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Frequently Asked Questions



I just downloaded Henrietta's latest update of her HerbFAQ (May 17). She does

this on her own, for rec.gardens and alt.folklore.herbs. Those of you new to

the list who have web access but haven't 'met' Henrietta, give her page a

peek--she's one knowledgeable and impressive lady!  The FAQ is on a link to

her homepage: http://sunsite.unc.edu/herbmed.  If you have no WWW access and

want to see the full document, I will send it on to you as a text attachment

if you email me directly.



Henrietta, I hope you have wonderful weather up there so that you can enjoy

the midnight sun!



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 17:09:53 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Herbs that like humid hot weather



Hi all:



This is my first post. Please be gentle if I make a mistake.



I was wondering if someone could suggest herbs that I can grow easily in

Georgia. This will be my first attempt so I'd appreciate something

relatively easy and hearty.



Thanks!



Cindy



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 15:20:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Slightly off-subject: annatto

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Robert & I have come into the possession of a container of annatto, aka

>achiote seed. If I were on a pure cooking mailing list, I'd ask there, but

>I'm not (suggestions for said lists ALSo taken :) )  Will someone post me

>email directly saying what it is and where i should go to find recipes?

> Thanks!

>

>Actually, it's only slightly off subject because it looks like UNPROCESSED

>seed.  If you think so, I'm more than willing to add it to my tray of

>experiments and try to grow some!

>

>Emme

>**watch for emme@aol.com...coming to a mailing list near you soon!

>

Are you old enough to remember the early version of oleomargarine?  It was a

plastic bag of soft lard-like stuff  with a small red capsule inside.  You

had to break the capsule without breaking the bag, then squeeze and massage

the stuff until the red capsule turned everything yellow, a la butter.  I

think it was the dairy industry which got Congress to push that nonsense on

us.  Anyway, the red capsule consisted of annatto.  The lumpy-looking seeds

could be pulverized with a mortar and pestle, and use the powder to color

rice yellow, or anything you want colored.  I don't think it has much

flavor.  Check South American cookbooks, but I don't think it's used much

except for coloring.  Margaret



_____________

"Why do irons have a permanent press setting?" -- Steven Wright

______________________________



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 16:34:55 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: Herbs that like humid hot weather

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 05:09 PM 6/3/96 -0400, you wrote:

>>I was wondering if someone could suggest herbs that I can grow easily in

>Georgia. This will be my first attempt so I'd appreciate something

>relatively easy and hearty.

>

>Cindy

>

Basil works wonders, as do most mints.  Basil live to be negected.



Denise

Tallassee, Al



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 22:23:01 GMT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Dunkley <gb81@DIAL.PIPEX.COM>

Subject:      Re: Slightly off-subject: annatto

In-Reply-To:  <960603140635_406258331@emout15.mail.aol.com>

MIME-Version: 1.0

Content-Type: text/plain; charset=US-ASCII; X-MAPIextension=".TXT"

Content-Transfer-Encoding: 7bit



I thought that annotto was used as a natural colouring substance. it

was used over her to replace all the coal tar based food colouring

such as tartrazine (The dreaded enumbers in the EC e123 I think)



In the UK it is also used to colour some cheeses such as red

Leicester







+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Colette Dunkley            gb81@dial.pipex.com

Upton, Wirral, Merseyside, England, L49 4PD

"Cuncta simul fieri vetat irrevocabilis hora"

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 17:51:32 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Peter A. Gail" <PETERGAIL@AOL.COM>

Subject:      Re: Dandelion



Unfortunately, I don't have a technical manual of western or southern plants

so that I can check out other possible species of Taraxacum in the U.S.

 Suffice it to say that the literature I do have indicates as many as 75

species in the world, most of which are in the Himalyan region where

dandelions are  thought by some to have originated.  We have two basic

species in the U.S., the common dandelion, T. officinale and the red-seeded

dandelion T. laevigatum, both of which are established throughout most of the

US.  There are many other members of the tribe Cichorieae which have flowers

which look similar. Some, such as Cichorium, have toothed leaves.  When we

talk about dandelions, we talk about the ones with a single yellow-green,

hairless scape, or flower stalk, producing only one head of ligulate

(strap-shaped) flowers at the top of the stalk, and with only one flower head

per plant.  Often there appears to be more, but when you pull the clump, you

find several plants growing together. The flower stem contains milky juice.



The big problem we have is that people learn that dandelions are edible when

they are most visible--- when the flowers are on--- and while that is a great

time to pick and use the flowers, it is not a good time to eat the greens

unless you love intense bitterness!  Greens are good in the spring before the

flower buds appear, and again after flowering is over, and the  plants are

mowed or cut back to the root.  All the young greens coming up from June

through November are as good as those in spring.  They still have some

bitterness, however, but this is easily masked by combining the greens with

bread, pasta, tomatos or tomato sauces of various types, cheese, and/or sweet

and sour type dressings if used in salads.  Do this and you will have a

 wonderful first experience.  Once you get used to the bitterness, 'you don't

even notice it.



We have a flier which talks about collecting and preparing dandelion greens,

and provides a couple of recipes.  If you would like one, please send a

self-addressed stamped envelope to Goosefoot Acres Press, P.O. Box 18016,

Cleveland OH 44118. You will also receive information about my books, "The

Dandelion Celebration: A Guide to Unexpected Cuisine" and "The Great

Dandleion Cookbook: Recipes from the National Dandelion Cookoffs and Then

Some", which, combined, contain  almost 200 recipes for dandelions.  The

first has 75, including 45 for leaves, 25 for flowers, and 5 for the roots,

plus a chapter on health benefits.  The second is just recipes from the

entrants in the 1994, 95, and 96 National Dandelion Cookoffs.



Peter Gail, Ph.D.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 15:15:18 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Josi Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: Herbs that like humid hot weather

In-Reply-To:  <01BB516F.8D05AE00@cindy>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Lemon balm



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 18:56:14 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Dandelion



In a message dated 96-06-03 09:23:56 EDT, you write:



>Hi Janice,

>thanks a boodle for the dandelion info...your species information didn't

>include mention of the hairy stem kind so I think I will stick with the fat

>hollow stem kind...I know your hubby had both but I don't know how much he

>would have had at a sitting so maybe wouldn't get sick where maybe my little

>boy might if the hairy stem kind is an iffy thing (and I am a paranoid

>mother).  I really appreciate your detailed response!

>

>Thanks again

>

>smiles

>

>Mindy Vinqvist (mvinqvist@mta.ca)

>Sackville, NB Canada, Zone 5b

>

>



Your welcome, and I understand about being a cautious mother.

I have three.



Janice



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 18:15:31 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sherry Rose <sherry@GORGE.NET>

Subject:      Gardening Lists

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Someone asked about a more generic gardening list. I've heard that "garden"

is extremely high-volume, so I've not joined it.



I did join Square Foot Gardening recetly. I like it, and it's much lower in

volume. Below is a copy of their welcome letter so you can see whether this

list would be of interest.



Welcome to the SQFT listserv, sqft@umslvma.umsl.edu!



This is for people who are interested in The Square Foot Gardening Method.

While Square Foot Gardening covers many topics of interests to gardeners

generally, this is NOT a general lawn-and-garden list. Square footers

are primarily addressing home growing of vegetables, flowers and herbs, not

trees

or lawns, and are generally organic rather than chemical-based for

fertilization and pest control.



If you have any questions about the list itself, eg. how to unsubscribe,

change your user options, etc., write to

silvest@umslvma.umsl.edu (Melissa Silvestre, at the University of Missouri-St.

Louis) NOT to the entire list.

This list is run by the tradition "listserv" software. Send commands

to listserv@umslvma.umsl.edu. For a complete list of available commands,

send a message to listserv@umslvma.umsl.edu with the single body line: help



Please Note: The "reply" command of most email programs will reply back to

the ENTIRE

list, so if you intend to reply just to the individual, use "forward"

instead and

type in that person's email address.



Our resident sqft gardening question answerer (and contact with Mel

Bartholomew, who

is not yet online) is John Webster at gallus@flinet.com.



For more information about square foot gardening (what it is, etc.) see our

web page, http://www.umsl.edu/~silvest/garden/sqft.html. If you do not have web

access, write to silvest@umslvma.umsl.edu and request the FAQ.



We hope you enjoy the list and that it increases your enjoyment and

production in

your garden.



--

Sherry Rose               beautiful Multnomah Falls and Lodge

sherry@gorge.net     updated 5/31/96 . . . (for Bev)

                                     http://home.aol.com/Sherry4803

                                      New picture each Friday!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 21:01:36 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      herbs for Georgia

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Cindy, I live in very humid North Alabama and have had great success

with most of the more common herbs (chives, mints, catnip, lemon balm,

hyssop).  Last year in August, we had a record-breaking 9 days of 100+

temps, and my rue, winter savory, and feverfew just couldn't take it.

They died in spite of extra care with feeding and watering.  I have all

these herbs now and they are growing great so far.  Good luck! Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 22:31:43 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Re: Herbs that like humid hot weather



What is this used for?

Cindy

----------

From:   Josi Poindexter[SMTP:poindexter@sprynet.com]

Sent:   Monday, June 03, 1996 6:15 PM

To:     Multiple recipients of list HERBS

Subject:        Re: Herbs that like humid hot weather



Lemon balm





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end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 22:31:47 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Re: Herbs that like humid hot weather



Thanks! I like basil.



What mints? I love ice tea...which would be good for that?

----------

From:   Kenneth C. Keppel[SMTP:kck@MINDSPRING.COM]

Sent:   Monday, June 03, 1996 4:34 PM

To:     Multiple recipients of list HERBS

Subject:        Re: Herbs that like humid hot weather



At 05:09 PM 6/3/96 -0400, you wrote:

>>I was wondering if someone could suggest herbs that I can grow easily in

>Georgia. This will be my first attempt so I'd appreciate something

>relatively easy and hearty.

>

>Cindy

>

Basil works wonders, as do most mints.  Basil live to be negected.



Denise

Tallassee, Al





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`

end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 22:51:22 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: Herbs that like humid hot weather

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 10:31 PM 6/3/96 -0400, you wrote:

>Thanks! I like basil.

>

>What mints? I love ice tea...which would be good for that?

>

It depends on your taste.  In my garden right now, I have

catnip, chocolate mint, Kentucky derby, and "mystery mint",

some my sister bought and gave to me.  I can use any to make

my drink and do.  Lemon Balm is another good mint (?) it taste

like lemon. (Duh!)



Denise



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 16:13:52 PDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Pat Patterson <PSP@LCE.OES.ORST.EDU>

Organization: Lane County Extension

Subject:      Re: dandelions-edible?



Hi,

I suspect that your smooth leafed plant is true dandelion,

Taraxacum officinale, medicinal, edible, drinkable, great! It is

my "trademark". The other plant could be hawksbit or false

dandelion (aka cats-ear). These are totally different genera and

while not toxic, they are edible only if you are *really*

hungry. Not to be compared to the real thing. All are in

Compositae (I know it is Asteraceae now, but I love the old

name). I tend not to experiment much with eating plants with no

"track record." Too fond of my liver, I guess 8-)). True

dandelion is allowed a place in my garden.



Pat Patterson

Noti, Oregon (25 miles up the coast range from Eugene)

Master Gardener Program Coordinator

Love animals, fiberarts, cooking and especially gardening.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 00:12:36 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Yvetta Williams <YvettaWill@AOL.COM>

Subject:      curing olives



Date:    Tue, 28 May 1996 09:33:00 -0400



From:    Merlene T <MerleneT@AOL.COM>



Subject: Re: Herbed Olives for Fennel and other herbs.







Hi Janice:







GREAT OLIVE RECIPES!  Thank you so much.  I have olive trees, have you any



methods for curing them?







**Merlene**







Merlene asked how to cure olives. I was on vacation and didn't see any

answers when I got home, so I will share my recipe.



  My family has been doing it for over 100 years.  Here is My grandfathers

recipe.





Pick olives while they are green and just starting to blush with purple.

 (Green and blushed olives will be firmer- if you use the black olives they

will be softer but it is OK to use them)



Put 3 heeping tablespoons of lye to 1 gallon of water.



 (Yes this is the one with the warning of poison on the label & with red

scull and crossbones. Make sure the lye is fresh each year.  I get my in a

market in the unclog a drain section)  Make up enough of the lye solution to

more than cover the olives. Don't put your hands in it & stir with wooden

spoons. .Be sure the olives are in a ceramic crock, glass or plastic bucket.

 Not metal.  I put a plate on top of the olives in a plastic bucket and hold

it down with a jar filled with water.





Let olives stand in lye water 2 days and 2 nights.  (Mark it on your

calendar)  stiring as often as possible (at least 3-4 x a day).



Drain and rinse after the 2 days.  Let stand in clear water for 6 days and 6

nights.  Change the water 2-4 times a day or more often at first and stir

often.



After 6 days put in a brine solution of 4 tablespoons of salt to 1 gal of

water and let stand for 2 days and 2 nights. (Kosher salt doesn't form a

film- but table salt is OK)



Drain the brine and then put in a solution of 6 tablespoons of salt to 1

gallon water.  These will be salty to eat but it helps perserve them. When

you want to use them change the water and season it as you wish and use only

4 tablespoons to a gallon.

  I will put the ones I want to eat soon in glass jars in a brine of 4

tablespoons of salt to a gallon and add rosemary, oregano, garlic, dill, hot

pepper pieces or put them in glass jars and make each one different.  You can

put vinegar, olive oil, garlic  in some if you like.  I try to refrigerate

them all as soon as possible...





Recipe 2



I have a friend that makes this one.  For me it is too much work to cut slits

in each olive.  Take black olives from the tree.  cut an x on each one to the

seed.  Put in water and change water for 10 to 20 days each day until the

bitterness is gone or where you like it.



Put in a brine of 1 cup salt to a gallon of cold water that has been boiled

and cooled.  Remove and coat them in oil and vinegar or herbs or however you

want.  They are good.



Recipe 3-  Pick up the olives that have fallen to the ground that are dried

and black and wrinkley. Wash them and put them in olive oil and boiled and

cooled water with salt and herbs.  After a week they puff up and are like the

Greek olives.  The bitterness is gone when they are naturally sun dried.  I

suppose you could put them in a dehydrator.







Enjoy-  Yvetta  (with olive trees in Calif.)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 3 Jun 1996 22:38:15 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Teachout <teachout@PREMIER1.NET>

Subject:      Lemon Balm: Mosquito deterrant?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



We have had 3 evenings of beautiful warm weather, and the mosquitos have

been biting. The first night, as I noticed and quickly swatted a mosquito

trying to bite me, I reached for a  lemon balm leaf right off the plant to

see if it would help. I did not get bit the rest of the evening. So the next

two nights I grabbed leaves and rubbed the leaves all over exposed skin and

even on my clothes. So far the mosquitoes have left me alone.



I don't know if my experiment is going to fail but would like to know if

anyone else has tried this? My thought was that the lemon scent may deter them.



Debbie T.



         Debra Teachout-Teashon

         teachout@premier1.net

         http://www.premier1.net/~teachout/debra.html



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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 07:45:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Lemon Balm: Mosquito deterrant?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>We have had 3 evenings of beautiful warm weather, and the mosquitos have

>been biting. The first night, as I noticed and quickly swatted a mosquito

>trying to bite me, I reached for a  lemon balm leaf right off the plant to

>see if it would help. I did not get bit the rest of the evening. So the next

>two nights I grabbed leaves and rubbed the leaves all over exposed skin and

>even on my clothes. So far the mosquitoes have left me alone.

>

>I don't know if my experiment is going to fail but would like to know if

>anyone else has tried this? My thought was that the lemon scent may deter them.

>

>Debbie T.

>

>         Debra Teachout-Teashon

>         teachout@premier1.net

>         http://www.premier1.net/~teachout/debra.html

>

>     ************************************************************

>

Deb, a Master Gardener friend who usually has organic solutions to problems,

uses a drop of mint extract on a plant to deter insects.  I have some holes

in mint leaves, but not many.  I think most insects steer clear.  Margaret



_____________

"Why do irons have a permanent press setting?" -- Steven Wright

______________________________



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 09:25:55 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Re: Herbs that like humid hot weather



Thanks, I didn't know Lemon Balm was a mint...duh to me!

Cindy

----------

From:   Kenneth C. Keppel[SMTP:kck@MINDSPRING.COM]

Sent:   Monday, June 03, 1996 10:51 PM

To:     Multiple recipients of list HERBS

Subject:        Re: Herbs that like humid hot weather



At 10:31 PM 6/3/96 -0400, you wrote:

>Thanks! I like basil.

>

>What mints? I love ice tea...which would be good for that?

>

It depends on your taste.  In my garden right now, I have

catnip, chocolate mint, Kentucky derby, and "mystery mint",

some my sister bought and gave to me.  I can use any to make

my drink and do.  Lemon Balm is another good mint (?) it taste

like lemon. (Duh!)



Denise





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end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 09:27:56 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Re: herbs for Georgia



Thanks Wanda. Is the catnip for cats only? My cat loves the buds. Is there anything you do special to get them to bud?



Do you grow from seeds or buy plants? Where's the best place to get them?



Thanks for the help,

Cindy

----------

From:   Wanda Robertson[SMTP:wanrob@HIWAAY.NET]

Sent:   Monday, June 03, 1996 10:01 PM

To:     Multiple recipients of list HERBS

Subject:        herbs for Georgia



Cindy, I live in very humid North Alabama and have had great success

with most of the more common herbs (chives, mints, catnip, lemon balm,

hyssop).  Last year in August, we had a record-breaking 9 days of 100+

temps, and my rue, winter savory, and feverfew just couldn't take it.

They died in spite of extra care with feeding and watering.  I have all

these herbs now and they are growing great so far.  Good luck! Wanda





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0```%````4D4Z( ````"[@P`'

`

end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 10:00:03 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Diana&Jim Oleskevich <oleskjd@ICON-STL.NET>

Subject:      Re: Lemon Balm: Mosquito deterrant?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



go fo it - sometimes in the back of sunday paper "magazines" they advertise

lemon balm but under the marketable name of mosquitoe repellent plant -

$4.95 a plant...pretty amazing!  it works in St. Louis too -- hooray!!



be kind to the Earth!  Blessings - Diana & Jim



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 11:02:23 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      catnip

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Cindy, My mom gave me my first start of catnip and it has become very

bushy.  I saved seed last year, but they didn't germinate when I planted

them early this spring.  However, I have another catnip plant that just

appeared in a bed about 20 yards from the original plant, so I suspect

it came from seed carried by birds or the wind.  I don't have cats; I

grow catnip for tea, flower arrangements, and because it is beautiful.

Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 12:38:37 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Re: catnip



Thanks.

Cindy

----------

From:   Wanda Robertson[SMTP:wanrob@HIWAAY.NET]

Sent:   Tuesday, June 04, 1996 12:02 PM

To:     Multiple recipients of list HERBS

Subject:        catnip



Cindy, My mom gave me my first start of catnip and it has become very

bushy.  I saved seed last year, but they didn't germinate when I planted

them early this spring.  However, I have another catnip plant that just

appeared in a bed about 20 yards from the original plant, so I suspect

it came from seed carried by birds or the wind.  I don't have cats; I

grow catnip for tea, flower arrangements, and because it is beautiful.

Wanda





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end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 11:44:22 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sherry Rose <sherry@GORGE.NET>

Subject:      Re: catnip

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Is there a difference between catnip and catmint? Also, has anyone heard of

catnip coming in a variety of strengths (cat enjoymentwise) or types?



Regards and thanks,



Sherry



--

Sherry Rose               beautiful Multnomah Falls and Lodge

sherry@gorge.net     updated 5/31/96 . . . (for Bev)

                                     http://home.aol.com/Sherry4803

                                      New picture each Friday!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 11:08:50 -0700

Reply-To:     snielsen@orednet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Susan L. Nielsen" <snielsen@OREDNET.ORG>

Subject:      Re: catnip



Sherry Rose asks:



>... has anyone heard of

>catnip coming in a variety of strengths (cat enjoymentwise) or types?



I haven't heard of that (which does not imply any particular

knowledge of the subject), but I do know that cats come with

different levels of "stone-ability" for catnip.  One might be

utterly uninterested while another drools and staggers and

runs into clothesline poles. Ah, the power of herbs.



And they don't even have to smoke it! ;-)



Susan



--

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

Portland, OR, USA                      |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 13:26:00 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tom Greaves <0007168628@MCIMAIL.COM>

Subject:      Re: Mint iced tea Recipes



Does anyone have a good mint iced tea or lemon balm tea recipe that they

will share?  I'm not real happy with what I've done so far with adding

mint leaves to regular tea.



TIA, Tom Greaves.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 15:00:41 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mark and Patti Mcclure <mcclure@ORION.NECA.COM>

Subject:      Re: Mint iced tea Recipes

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 01:26 PM 6/4/96 EST, you wrote:

>Does anyone have a good mint iced tea or lemon balm tea recipe that they

>will share?  I'm not real happy with what I've done so far with adding

>mint leaves to regular tea.

>

>TIA, Tom Greaves.

>

>

Hi Tom,

Do you make sun tea?  The other day I made some for my family with regular

tea bags and about 6 sprigs of mint,(3 spearmint and 3 peppermint). I

personally can't vouch for the flavor because, I only drink herbal teas.



The way I make sun tea, is to take 4 regular tea bags and add them to a

gallon jug of cold water.Then just set it in the sun to brew. (All day)  I

think this would be delicious with some lemon balm added.



I would be interested in some herbal iced teas also!



Patti Mcclure



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 14:08:16 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: Mint iced tea Recipes

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 01:26 PM 6/4/96 EST, you wrote:

>Does anyone have a good mint iced tea or lemon balm tea recipe that they

>will share?  I'm not real happy with what I've done so far with adding

>mint leaves to regular tea.

>

>TIA, Tom Greaves.

>

I add celstail seasoning mint magic to mine for iced tea.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 14:33:23 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ana Theresa Morlet <amorlet@TENET.EDU>

Subject:      Annetto

In-Reply-To:  <199606040402.XAA18092@formby.tenet.edu>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



This is used primarily for coloring food yellow...NOT much flavor.



AnaT.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 15:05:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: catnip

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Is there a difference between catnip and catmint? Also, has anyone heard of

>catnip coming in a variety of strengths (cat enjoymentwise) or types?

>

>Regards and thanks,

>

>Sherry

>

>--

>Sherry Rose               beautiful Multnomah Falls and Lodge

>sherry@gorge.net     updated 5/31/96 . . . (for Bev)

>                                     http://home.aol.com/Sherry4803

>                                      New picture each Friday!

>

Catmint is a lovely, small-leaved blue-flowering plant.  A desirable plant.

Catnip is not.  it stinks and reseeds everywhere it isn't wanted.  It's

gross and coarse, too.  I won't tell you what I really think of catnip.

Margaret



_____________

"Why do irons have a permanent press setting?" -- Steven Wright

______________________________



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 16:21:54 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Diana&Jim Oleskevich <oleskjd@ICON-STL.NET>

Subject:      Re: Mint iced tea Recipes

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>At 01:26 PM 6/4/96 EST, you wrote:

>>Does anyone have a good mint iced tea or lemon balm tea recipe that they

>>will share?  I'm not real happy with what I've done so far with adding

>>mint leaves to regular tea.

>>

>>TIA, Tom Greaves.

>>

>>

>Hi Tom,

>Do you make sun tea?  The other day I made some for my family with regular

>tea bags and about 6 sprigs of mint,(3 spearmint and 3 peppermint). I

>personally can't vouch for the flavor because, I only drink herbal teas.

>

>The way I make sun tea, is to take 4 regular tea bags and add them to a

>gallon jug of cold water.Then just set it in the sun to brew. (All day)  I

>think this would be delicious with some lemon balm added.

>

>I would be interested in some herbal iced teas also!

>

>Patti Mcclure





Patti - just use herbal tea bags and use the same technique - it works for us!!



 peace!!



be kind to the Earth!  Blessings - Diana & Jim



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 17:43:35 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mark and Patti Mcclure <mcclure@ORION.NECA.COM>

Subject:      Re: Mint iced tea Recipes

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 04:21 PM 6/4/96 -0500, you wrote:

>>The way I make sun tea, is to take 4 regular tea bags and add them to a

>>gallon jug of cold water.Then just set it in the sun to brew. (All day)  I

>>think this would be delicious with some lemon balm added.

>>

>>I would be interested in some herbal iced teas also!

>>

>>Patti Mcclure

>

>

>Patti - just use herbal tea bags and use the same technique - it works for us!!

>

> peace!!

>

>be kind to the Earth!  Blessings - Diana & Jim

>

>



Thanks Diana & Jim, what a good idea! I can't believe I didn't think of

that.  Oh well, sometimes things are just too obvious!!

Patti



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 17:22:18 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: catnip

In-Reply-To:  <199606041808.AA13086@ednet1.orednet.org>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Tue, 4 Jun 1996, Susan L. Nielsen wrote:



> Sherry Rose asks:

>

> >... has anyone heard of

> >catnip coming in a variety of strengths (cat enjoymentwise) or types?

>

> I haven't heard of that (which does not imply any particular

> knowledge of the subject), but I do know that cats come with

> different levels of "stone-ability" for catnip.



I've also found that kittens don't "appreciate" it as much as adult cats,

if at all.



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 18:39:10 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: russian sage



to the best of my knowledge, Russian sage is used as a decorative plant only.

And it is decorative when it becomes mature! I will be very interested for

variations in this rewarding garden perennial



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 18:39:18 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: Slightly off-subject: annatto



annato seed is used in Mexican cooking.... check through some Mexican

cookbooks at your local library. I have never used it and do not know what it

tastes like, who how it affects recipes in which it is used



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 18:04:43 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: catnip

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 05:22 PM 6/4/96 -0500, you wrote:

>On Tue, 4 Jun 1996, Susan L. Nielsen wrote:

>

>> Sherry Rose asks:

>>

>> >... has anyone heard of

>> >catnip coming in a variety of strengths (cat enjoymentwise) or types?

>>

>> I haven't heard of that (which does not imply any particular

>> knowledge of the subject), but I do know that cats come with

>> different levels of "stone-ability" for catnip.

>

>I've also found that kittens don't "appreciate" it as much as adult cats,

>if at all.

>

>Fran

>

My cat hated it, but the one before loved it.  This cat loves chives and

catmint.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 17:30:19 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judi Burley <jburley@TRIANON.WORLDTEL.COM>

Subject:      Catnip&Cinnamon Basil



Hi,

Regarding Catnip. I use a cage over mine.  Just an old birdcage.  Then the

cats can get at what grows out of the cage but the base plant is safe.  By

the way I put the cage over the plant and then drive the cage into the

ground well.  Works great.

Also - Someone mentioned Cinnamon Basil a few days ago.  I didn't bother to

save the information as I didn't have any.  But today i found some and

brought it home - so - what can i do with it??????

Thanks for all your help.

Judi

jburley@worldtel.com



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M151!5%=(051'4D]74T]55$]&5$A%0T%'14)55%1(14)!``````(!"1 !````

M) (``" "``#^`@``3%I&=2G-W6[_``H!#P(5`J@%ZP*#`% "\@D"`&-H"L!S

M970R-P8`!L,"@S(#Q0(`<')"<1'B<W1E;0*#,[<"Y <3`H,T$LP4Q7T*@#\(

MSPG9`H *@0VQ"V!N9W@Q,#,44 L*%6(!T""(2&DL"H5296<+$4$+@&<@0V%T

M`P!P("X@22!U$; @89 @8V%G'/!O=@20E"!M"X!E') @2AS0AP5 `Y$&\&0@

M8FD+(),=,AX15&@)\"!T'\#]'2%T!" =, .@'5 ><05 SG<1@ 5 "<!O=P0@

M"&#9!4!O9A_U'5%B(@$@`EQB81SA"U$"," $`"!(<V%F'@)">1_S=_9A)- <

ML' C!1TX( (CQ.\`<![@( $#H&0%$!V0(EA9"X!T;Q_S(9%U)V%WJ&5L;!X1

M5P6P:P0@BPG!'$ N"H5!;',I`/8M!@`#<&4"(!SP!X ",)9I+"$>X$,+@&YA

M!&!]`Z!"(X #$1T0)' 'X&1W)4 $(!U ;QX1'+ ;X&3\;B<%0 ;@( $FD2D`

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M@"=#8ODI<6=H) $R(30B*\ KD_<A0R"2,Y!D*0`#\" `-1'^/S=C"H4?L !P

M*G$PX1T`^2GP('D(83(P*> <@ J%%QY &^ *A6HB\')L9?AY0'<%L![0$] J

M``6@%FT*A1;!`#S0`P`0$ `````#`!$0`````$ `!S"@%!+(=5*[`4 `"#!@

9NADM=E*[`1X`/0`!`````0````````"'YP``

`

end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 17:48:52 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Crystalle Haynes <crystall@PO.EECS.BERKELEY.EDU>

Subject:      Newbie question re: Basil

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



As a newbie here, I feel a little embarrassed asking what is probably such

a basic question, but here goes.



I bought some basil a few days ago, and it was resting happily in the

fridge, in a plastic bag (but not in any water).  Then I read that you

can sprout your own basil by putting store-bought basil in some water.  I

also read that this is the best way to keep basil (and cilantro) even if

you're not planning on sprouting it).  So I took it out, put it in some

water in a tall glass and put it on the counter.  Within 12 hours it was

so wilted, I though I'd better put it in the fridge (still in its glass

of water).  Now it looks just as bad, although it hasn't started actually

rotting.  Yet.



What did I do wrong?  I really want to try to sprout some Thai basil this

way, since I cannot find seeds, but I must be doing something wrong...



Any ideas?



TIA,



Crystalle & the Kanga-Man

crystall@po.eecs.berkeley.edu



Berkeley, California (USA)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 21:16:43 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "K. Raley" <KRaley@GNN.COM>

Subject:      Fwd: catnip & catmint

Comments: To: sherry@GORGE.NET

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi, Sherry, you asked:



>Is there a difference between catnip and catmint?

>Also has anyone heard of a catnip coming in a variety

>of strengths (cat enjoymentwise) or types?



Catnip is nepeta cataria and it's bigger and mintier-smelling than

catmint. It has a whitish flower and leaves are sharply toothed.

People drink the tea to induce sleep.  I have known people to

smoke it (gag) for the calming effect, but that's not healthy.

(One of my college teachers several years ago told us that

smoking it would kill us!)  It also has some effect as an insect

repellant and is used for colds, coughs, etc.  Cats like other

herbs, too--valerian, particularly, but also mints, oregano,

thyme, even lavender and basil, especially if they are dried.



Cats, even kittens of the same litter, vary in their reactions to

the same catnip plant--everything from boredom to ecstasy.  If you

have enthusiastic cats, they will kill the young plants by biting

them, rolling on them, and pulling them out of the ground

completely.  A friend of mine showed me how to put the young plants

in the ground and cover them with a small section of wire mesh

fencing just under the surface of the soil to hold down the

plants.  She bent all wires on the edges DOWN for the kitties'

safety and placed bricks at the ends to weigh down the wire mesh.



"Catmint" is a name which is sometimes used interchangeably with

"catnip."  But usually it is understood as a different plant--or

rather as different plantS. These are not very attractive to

cats. My cats who react to catnip pass right by the catmints and

pay them no heed. I have never actually seen a cat to play with

catmint, but I guess there must be some b/c of the name. Catmint

has a much nicer smell than catnip--I guess boring to the cats.

It's sort of mild and perfumey and makes a really nice potpourri

or sachet herb. It is wonderful as a fragrant tea.  Really mild

and sweet.  It's more like lavender tea than the ragged taste of

catnip tea (AAArgh--blegh). I would say the scent is intriguing.

Both its smell and that of catnip are very distinct and easy to

remember.



There are different catmints. One, the smallest I know of, is

nepeta mussinii, sometimes called baby catmint.  This is the best

known of catmints. It has tiny little leaves with the cutest

scalloped edges. Well, they are toothed, but they are so rounded

that it just looks like little scallops. The flowers are

bluish-purple. Larger varietites of catmint have the same smell

and bluish-purple flowers and the leaves with more rounded teeth

than catnip. They are all great as teas. I have forgotten other

names but know that the biggest one I have is nepeta grandiflora.

Its leaves are as big as catnip, with teeth almost as sharp.  But

it doesn't have that edgy catnip smell, just sweet and gentle,

indistinguishible from its more dainty cousin, the "baby catmint."



Hope this adds to your enjoyment.  Maybe you will get some catmint

for your garden.  It is beautiful when it blooms and you can get

repeated series of blooms by trimming it soon after it does.

(Before it has a chance to make seed.) Dry stems, leaves, flowers

for tea, etc. Hang upside down in a dark, well-ventilated place.

Nepetas are hardy perennials. You can also gather seed. Perhaps you

would be interested in having some monardas (a.k.a. bee balm, Oswego

tea, bergamot) in your garden, too.  Close relatives.



Karen





Karen P.  Raley

kraley@gnn.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 23:02:53 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         The Bracks <brax@AIRMAIL.NET>

Subject:      Re: Mint iced tea Recipes

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I've got a really different kind of tea recipe, made with tea, orange juice

concentrate and mint, if anyone is interested.



Westy



At 13:26 06/04/96 EST, you wrote:

>Does anyone have a good mint iced tea or lemon balm tea recipe that they

>will share?  I'm not real happy with what I've done so far with adding

>mint leaves to regular tea.

>

>TIA, Tom Greaves.

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 00:11:38 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Merlene T <MerleneT@AOL.COM>

Subject:      Re: Mint iced tea Recipes



Hi Tom:



Here is a recipe you might like for Sun Tea.

I have several different kinds of mint, apple, spearmint, peppermint, lemon

mint, and I just take several (6 - 8 stems with leaves) bunches of any one of

them, wash them off and put them in a gallon ice tea jar with 4 lipton tea

bags, set it out on my pourch in full sun until it is the desired strength,

bring it inside and add ice and if you like sugar or that pink or blue stuff.

 Any of the mints add a great refreshing flavor to the tea.  Enjoy!



**Merlene**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 00:31:51 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Merlene T <MerleneT@AOL.COM>

Subject:      Re: Mint iced tea Recipes



Hi Westy:



I would love to have your special tea recipes!



**MerleneT@aol.com**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 21:50:19 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Teachout <teachout@PREMIER1.NET>

Subject:      Thanks for lemon balm answer

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Thanks for the answers on the lemon balm as mosquito repellant! It has

worked like a charm keeping the mosquitoes at bay. I wonder why I haven't

heard of this before? I was surprised to hear about a $4.95 plant. I started

mine easily from seed and if I allow it to seed I have babies everywhere.

Now I cut it back before it sets seed. Now I am going to try drying it and

see if it will work dried as a repellant. Anyone know?



Herbs are amazing!



Debbie T.



         Debra Teachout-Teashon

         teachout@premier1.net

         http://www.premier1.net/~teachout/debra.html



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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 4 Jun 1996 21:59:41 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: Newbie question re: Basil

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 05:48 PM 6/4/96 -0700, you wrote:

>I bought some basil a few days ago, and it was resting happily in the

>fridge, in a plastic bag (but not in any water).  Then I read that you

>can sprout your own basil by putting store-bought basil in some water.  I

>also read that this is the best way to keep basil (and cilantro) even if

>you're not planning on sprouting it).  So I took it out, put it in some

>water in a tall glass and put it on the counter.  Within 12 hours it was

>so wilted, I though I'd better put it in the fridge (still in its glass

>of water).  Now it looks just as bad, although it hasn't started actually

>rotting.  Yet.

>What did I do wrong?  I really want to try to sprout some Thai basil this

>way, since I cannot find seeds, but I must be doing something wrong...



Crystalle,

I think the problem might have been that the basil was just laying in your

fridge for too long and therefore was too far gone to come alive in water.

It should be put in water quickly if you want roots to form.  Also, if you

try again, try cutting off the ends just before you put them in the water.

Good luck!



Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 07:10:44 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary Jane Horton, DC" <ipsco@POSTOFFICE.PTD.NET>

Organization: IPSCO

Subject:      Re: Catnip&Cinnamon Basil

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Someone mentioned Cinnamon Basil a few days ago.

 - what can i do with it??????



I asked about the cinnamon basil and the responses I got were:

add to teas, fruit salad

add to sugar cookie recipe

I also received a recipe for a cinnamon basil chocolate torte that sounds

wonderful. I have the recipe at home but will try to remember to bring it

back this afternoon.

The only thing I've tried to far is to add it to my ice tea, it gave it a

nice tangy taste.

I think there was other suggestions, let me check my notes again.



Mary Jane



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 07:27:11 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Penny Andrews <pandrews@STUDENTS.WISC.EDU>

Subject:      Re: walnut trees and herbs

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



i have a friend coming out to get some plants on saturday, what i know

about her yard is that she has walnut trees,,,have any of you contended

with this problem

and found what cohabits with these trees amicably?  i would be interested

in herbs and flowers of all kinds.      thanks, p





"Time and trouble will tame an advanced young woman, but an advanced old

woman is uncontrollable by any earthly force" -- Dorothy L. Sayers



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 09:24:55 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: Thanks for lemon balm answer



I think the $4.95 plant mentioned in the earlier post is sometimes called the

citronnella or mosquito repellent plant, and is actually a scented geranium and

not lemon balm.  What does anyone else think?



In message  <199606050450.VAA24923@premier1.premier1.net> The Culinary Herbs &

Spices List writes:

> Thanks for the answers on the lemon balm as mosquito repellant! It has

> worked like a charm keeping the mosquitoes at bay. I wonder why I haven't

> heard of this before? I was surprised to hear about a $4.95 plant. I started

> mine easily from seed and if I allow it to seed I have babies everywhere.

> Now I cut it back before it sets seed. Now I am going to try drying it and

> see if it will work dried as a repellant. Anyone know?

>

> Herbs are amazing!

>

> Debbie T.

>

>          Debra Teachout-Teashon

>          teachout@premier1.net

>          http://www.premier1.net/~teachout/debra.html

>

>      ************************************************************





Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 09:25:53 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: catnip



The first time I was aware that my cat had encountered catnip, he then

mysteriously disappeared for a week.  We decided that he went to sleep off his

drunken stupor.  If he had not been neutered, we would have thought differently.



Regarding catmints - they are beautiful plants that cats don't seem to be

interested in.  There are a number of different varieties - a recent article in

the Horticulturist featured them.







In message  <199606041808.AA13086@ednet1.orednet.org>  writes:

> Sherry Rose asks:

>

> >... has anyone heard of

> >catnip coming in a variety of strengths (cat enjoymentwise) or types?

>

> I haven't heard of that (which does not imply any particular

> knowledge of the subject), but I do know that cats come with

> different levels of "stone-ability" for catnip.  One might be

> utterly uninterested while another drools and staggers and

> runs into clothesline poles. Ah, the power of herbs.

>

> And they don't even have to smoke it! ;-)

>

> Susan

>

> --

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

> Portland, OR, USA                      |stream..."

> snielsen@orednet.org                   |           -- Anon.





Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 08:07:05 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jaime/WildFire Farm <jknoble@INTERSERV.COM>

Subject:      Re: Catnip&Cinnamon Basil

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Judi wrote,

>Regarding Catnip. I use a cage over mine.  Just an old birdcage.  Then

>the cats can get at what grows out of the cage but the base plant is

>safe.  By the way I put the cage over the plant and then drive the cage

>into the ground well.  Works great.



Judi,

That is such a great idea!  Thanks a million.  Every spring,

the (*&$^ cats rub & rub on the newly emerging catnip nubbins

and get them all furry & kill them.  Now for me at least,

catnip is nearly impossible to kill & it self-sows so readily

(too readily).  Except the cats manage to do it.



Thanks again.

Jaime



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 11:22:21 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Vicki Williams <vwilliam@ISNET.IS.BGSM.EDU>

Subject:      Re: Lemon Balm: Mosquito deterrant?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 10:00 AM 6/4/96 -0500, you wrote:

>go fo it - sometimes in the back of sunday paper "magazines" they advertise

>lemon balm but under the marketable name of mosquitoe repellent plant -

>$4.95 a plant...pretty amazing!  it works in St. Louis too -- hooray!!

>

Actually, I think the plants that are advertised in the back of newspapers

are not Lemon Balm. They are usually a type of Lemon scented Geranium, I'm

not sure

what the botanical name is. (Someone please correct me if I am wrong. But I

thought I have seen Lemon Balm and it looked different from the other plant).



And they do work. It could be my imagine, but the first year I had my house

I had 3 of the geraniums on my patio. Between the plants and candles no

mosquitos

while sitting on the patio. Last year, I got skeptical and did just the candles.

Mosquitos from hell!!.  So this year, I bought three more of the plants.



Plus, even if they don't help. I LOVE the smell. Makes my sinuses slam shut, but

I do not care. They smell wonderful!!!!!!



Vicki, NC. Hoping I am passing on the right info.











You can lead a Horticulture, but you can't make her think.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 10:36:47 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Diana&Jim Oleskevich <oleskjd@ICON-STL.NET>

Subject:      Re: Newbie question re: Basil

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I think you got bad info = basil that I've known has only been from seeds,

which by the way are somewhat difficult to grow as they have a long

germination time...but with patience they will do fine in little peat pots

set in a swunny window and kept moist until they sprout - basil likes

warmth and sun...send me your snail address and I'll send you some seeds!

You can have basil growing and ready for pesto by August if where you live

is summer!   peace



be kind to the Earth!  Blessings - Diana & Jim



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 10:44:37 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Diana&Jim Oleskevich <oleskjd@ICON-STL.NET>

Subject:      Re: Mint iced tea Recipes

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Westy- sounds lovely, please send recipe with OJ and iced mint tea!! thanks

in advance!!  peace



be kind to the Earth!  Blessings - Diana & Jim



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 12:02:30 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jan Gordon <jrg14@CORNELL.EDU>

Subject:      Re: Lemon Balm: Mosquito deterrant?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I LOVE this, too cute!

>

>You can lead a Horticulture, but you can't make her think.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 08:55:03 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judi Burley <jburley@TRIANON.WORLDTEL.COM>

Subject:      Re: Catnip&Cinnamon Basil



Thanks Mary Jane,

I checked my herb books but there are not many recipes using it.

Isn't this list great!!

Judi

jburley@worldtel.com



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3``$````%````4D4Z( ````![E0`'

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end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 09:20:37 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         ANNE KNOX <aknox@CA0330.CASO.CA.BLM.GOV>

Subject:      Re: Lemon Balm: Mosquito deterrant?

In-Reply-To:  <199606051522.LAA16135@isnet.is.bgsm.edu>

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Wed, 5 Jun 1996, Vicki Williams wrote:



> At 10:00 AM 6/4/96 -0500, you wrote:

> >go fo it - sometimes in the back of sunday paper "magazines" they advertise

> >lemon balm but under the marketable name of mosquitoe repellent plant -

> >$4.95 a plant...pretty amazing!  it works in St. Louis too -- hooray!!

> >

> Actually, I think the plants that are advertised in the back of newspapers

> are not Lemon Balm. They are usually a type of Lemon scented Geranium, I'm

> not sure

> what the botanical name is. (Someone please correct me if I am wrong. But I

> thought I have seen Lemon Balm and it looked different from the other plant).

>

You're right, the plants are a Pelargonium species (P. citronella, I

think).  There was some myth floating around that they were genetically

engineered to produce citronella - but that is false.  They are very

vigorous and easy to clone - I have 3 plants and 6 clones going.  Mine

even survived the winter with a mulch and is very drought tolerant as

well.  I rub the leaves on exposed skin and it works well - but not as

well as Avon Skin So Soft, I swear by it!



- Anne



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 10:55:07 PDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Pat Patterson <PSP@LCE.OES.ORST.EDU>

Organization: Lane County Extension

Subject:      Re: Catnip & catmint



Catnip is Nepeta cataria. It is the *real* thing for casts and

is medicinal. Best caged for its own protection, esp. from our

cat.

Catmint is Nepeta mussini (ornamental), N. x faassenii

(ornamental & bee plant), N. grandiflora (medicinal & bee

plant). None of our cats is at all interested in any of the

catmints.



Pat Patterson

Noti, Oregon (25 miles up the coast range from Eugene)

Master Gardener Program Coordinator

Love animals, fiberarts, cooking and especially gardening.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 19:06:42 GMT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Dunkley <gb81@DIAL.PIPEX.COM>

Subject:      Re: Newbie question re: Basil

In-Reply-To:  <Pine.ULT.3.91.960604174408.26381F-100000@po.EECS.Berkeley.EDU>

MIME-Version: 1.0

Content-Type: text/plain; charset=US-ASCII; X-MAPIextension=".TXT"

Content-Transfer-Encoding: 7bit



> As a newbie here, I feel a little embarrassed asking what is probably such

> a basic question, but here goes.

>

> I bought some basil a few days ago, and it was resting happily in the

> fridge, in a plastic bag (but not in any water).  Then I read that you







I am amzed that you can keep any form of basil in the fridge. even in

supermarkets here it is the one herb that is stored on on open shelves.

refrigeration makes basil go black and die  very quickly in my experience







+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Colette Dunkley            gb81@dial.pipex.com

Upton, Wirral, Merseyside, England, L49 4PD

"Cuncta simul fieri vetat irrevocabilis hora"

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 19:17:34 GMT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Dunkley <gb81@DIAL.PIPEX.COM>

Subject:      Re: Thanks for lemon balm answer

In-Reply-To:  <199606050450.VAA24923@premier1.premier1.net>

MIME-Version: 1.0

Content-Type: text/plain; charset=US-ASCII; X-MAPIextension=".TXT"

Content-Transfer-Encoding: 7bit



The variegated and golden forms of this plant are wonderful for

lighting up shade in the early part of the year.







+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Colette Dunkley            gb81@dial.pipex.com

Upton, Wirral, Merseyside, England, L49 4PD

"Cuncta simul fieri vetat irrevocabilis hora"

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 13:42:01 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Cinnamon Basil

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



My delete finger acted independently of my brain so I don't know who just

asked for the cinnamon basil recipe or who replied that someone had

posted a torte recipe but she had it at home. That someone was me and

here it is again. Let me know how it is if you try it.



I have a recipe also for a lemon parsley quick bread that's really good -

will post it later. I'm going to try it again using first basil and then

pineapple sage instead of the parsley. Will let you know the results.



Enjoy!

Fran



Chocolate-Nut Torte with Cinnamon Basil

(Martha Robinson, from Basil by Janet Hazen)



8 oz semisweet chocolate

6 oz (1 1/2 stick) unsalted butter

1 cup minced fresh cinnamon basil or sweet basil leaves

4 eggs, separated

3/4 cup sugar

1 cup finely chopped toasted hazelnuts, or nut of choice

2 T sifted all-purpose flour

Whipped cream, for garnish

Sprigs of basil, for garnish



Heat oven to 350F. Grease 2 8" cake pans and dust lightly with flour. In

top of double boiler, melt the chocolate and butter over barely simmering

water, stirring till melted and smooth. Remove top of boiler from heat

and add minced basil; mix well and cool to room temperature.



In a large bowl, beat egg yolks with 1/2 cup sugar till pale yellow and

mixture forms ribbons that slowly dissolve when the beaters are lifted.

Add the chocolate mixture, hazelnuts, and flour; mix well.



Using clean, dry beaters, beat the egg whites till soft peaks form. Add

the remaining 1/4 cup sugar and beat till whites are stiff but not dry.

Gently fold 1/3 of egg white mixture into the chocolate mixture. Fold in

remaining whites and mix gently.



Pour batter into prepared cake pans and bake in the center of oven for 35

minutes or till a toothpick inserted into the center of the cakes come

out clean. Cool cakes in pans on wire rack. To serve, invert cakes from

pans and cut into wedges. Garnish with whipped cream and sprigs of basil.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 13:55:15 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Thanks for lemon balm answer

In-Reply-To:  <9606051424.AA32515@cda.mrs.umn.edu>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Wed, 5 Jun 1996, Susan Gooch wrote:



> I think the $4.95 plant mentioned in the earlier post is sometimes called the

> citronnella or mosquito repellent plant, and is actually a scented geranium and

> not lemon balm.  What does anyone else think?



I'm pretty certain you are right. What I've seen called citronnella

plants are definitely not lemon balm, which I have a yard full of.



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 15:37:02 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Lisa A. Eller, N8PSF" <n8psf@MACATAWA.ORG>

Subject:      Poison Ivy

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I have a friend who has a bad case of poison ivy - which herbs should I use

for this? Thanks in advance for any help!

Lisa

"Like cold water to a weary soul,

so is good news from a distant land."

Proverbs 25:25



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 13:51:31 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Maria del Giudice <spider@RT66.COM>

Subject:      Re: Poison Ivy

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>I have a friend who has a bad case of poison ivy - which herbs should I use

>for this? Thanks in advance for any help!

>Lisa



I have heard of grindelia, dock, and plantain.

Jewel weed is most reccomended. Most use it tinctured, but some react.

some ice cube it. Best is fresh.  The bulb at the bottom is best, but all

of it works.  If you can't find it I think there are commercial preps.

I have used tannic acid tincture with good results.

Some people use bleach. (yuck)

I haven't had the opportunity (?) to try these since neither

poison ivy nor jewel weed grows here.

   \ /   \ /

    \\ v //       Maria del Giudice

     >{o}<        spider@Rt66.com

    //(O)\\

   / | " | \

    /     \



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 19:13:24 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Re: Newbie question re: Basil



Gee, is this offer for any newbie? I'd love some basil seeds!

Cindy Lee Arnold

535 Twin Brook Way

Lawrenceville, GA 30243-5477

Thanks!



----------

From:   Diana&Jim Oleskevich[SMTP:oleskjd@ICON-STL.NET]

Sent:   Wednesday, June 05, 1996 11:36 AM

To:     Multiple recipients of list HERBS

Subject:        Re: Newbie question re: Basil



I think you got bad info = basil that I've known has only been from seeds,

which by the way are somewhat difficult to grow as they have a long

germination time...but with patience they will do fine in little peat pots

set in a swunny window and kept moist until they sprout - basil likes

warmth and sun...send me your snail address and I'll send you some seeds!

You can have basil growing and ready for pesto by August if where you live

is summer!   peace



be kind to the Earth!  Blessings - Diana & Jim







From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 00:35:39 UT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Rondle Bennett <Rondle-Bennett@MSN.COM>

Subject:      GINGER



Hi all!

        Does anyone know how to grow ginger?  Can I just plant some of the roots,

seeds, or what?  Or does anyone know the names of some good books I can check

out on growing herbs and veggies!-- I find that ginger is great in fresh

juices, teas, and citrus coolers.  It also works great as an energy booster,

as well as for fighting off the flu, and headaches!  Needless to say, I love

the stuff, and am eager to try to grow it, but I'm new to gardening.



Thanx in advance for your responses------Rondle



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 21:39:02 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         The Bracks <brax@AIRMAIL.NET>

Subject:      Recipe: Orange Mint Iced Tea

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



This is a recipe I got from my mother.  I have know idea where she got it.

Her recipe is called French Mint Iced Tea, though I have no idea what makes

it French.  Personally, I find the tannin to be a bit too strong, so I use a

few less tea bags.  YMMV



FRENCH MINT ICED TEA



13 tea bags (regular size)

1/2 cup mint leaves

juice from 2 lemons

1 six ounce can frozen orange juice concentrate

1 cup sugar



Combine tea, mint and one quart of water in a large saucepan.  Cover and

bring to a boil and immediately remove from heat.  Steep thirty minutes.

Add remaining ingredients and additional water to make two quarts liquid.

Strain and chill.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 22:08:13 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Diana&Jim Oleskevich <oleskjd@ICON-STL.NET>

Subject:      Re: GINGER

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



also, try the WEB



        http://www.gardenweb.com/forums/herbs/



i only eat it, never grew it -- good luck!!  peace, diana



be kind to the Earth!  Blessings - Diana & Jim



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 5 Jun 1996 21:11:37 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Molly Van Meter <TAHLULAH@CHARM.NET>

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I love to make an iced tea using 3/4 sun tea, 1/4 cherry juice, and

some chopped up mint, lemon balm, grapefruit mint or pineapple mint.

and NO sugar...maybe some honey added to the sun tea while it steeps.

yummy...



molly



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

                  It would carry off objects of which it grew fond,

                  and protect them by dropping them into the pond...



                                    -Edward Gorey

                                          *



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 08:15:15 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Recipe: Orange Mint Iced Tea

In-Reply-To:  <m0uRUyS-000F5mC@mail.airmail.net>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Thanks for Orange Mint Iced Tea recipe.  I think I'll try it for a party I'm

having on Sunday.

Mary etc



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 08:19:00 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Poison Ivy

In-Reply-To:  <1.5.4.32.19960605193702.00682608@macatawa.org>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



I've heard that the juice from comfrey leaves will help with poison ivy.  I

don't know if it works because I've never had it but I know it works on fire ant

bites.  If you put the juice on ASAP the bites won't blister.

Hope this helps

Mary etc



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 11:14:56 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Vicki Williams <vwilliam@ISNET.IS.BGSM.EDU>

Subject:      Re: Lemon Balm: Mosquito deterrant?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Thanks.  I was worried that it might offend people.



Vicki



At 12:02 PM 6/5/96 -0400, you wrote:

>I LOVE this, too cute!

>>

>>You can lead a Horticulture, but you can't make her think.

>

>











You can lead a Horticulture, but you can't make her think.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 11:58:26 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Marcia Kazmierczak <mkaz@WARREN.MED.HARVARD.EDU>

Subject:      Growing ginger

Mime-Version: 1.0

Content-Type: text/plain; charset=US-ASCII

Content-Transfer-Encoding: 7bit



Hi - I'm another newbie, pleased to have something to contribute.



Rondle asked about growing ginger.  I have had some success growing ginger as a

houseplant through the summer.  Find a 3-4" piece (at your favorite fruit/veggie

market) that has  a few growing points that look like they are starting to grow.

Plant it by placing it on top of the soil in the pot - just press it in lightly,

don't bury it. Put it in a warm, sunny place and keep it moist.  With a little

luck, it will produce a small forest of leaf stalks.



My plants have always gone dormant in the fall; I assume that there just isn't

enough light for the plant.  Usually I just use the rhizome in cooking.  This

year, I am trying to restart last summer's plant.  I kept the rhizome in the pot

over the winter, in the same window, but only gave it water about once a month.

Now that it's finally warm here in New England, I am going to try putting it

outside to see if that will get it going.



Many years ago, Horticulture had an article about ginger that stated that the

species has a very wide distribution.  If I recall correctly, it said the

species grows as far north as Manchuria.  However, most commercial ginger

plantations are in warm parts of the world, so a plant from the produce section

might not do well in a cool climate.  Sounds like it's well worth expermenting!





Marcia Kazmierczak (another mad gardener)

Belmont, MA



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 13:52:23 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "K. Raley" <KRaley@GNN.COM>

Subject:      Woad

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Did someone ask about woad seed a few weeks ago?

Pls respond privately to

kraley@gnn.com

Thanks



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 13:12:42 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Diana&Jim Oleskevich <oleskjd@ICON-STL.NET>

Subject:      Re: Recipe: Orange Mint Iced Tea

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



thanks - french tea sounds delightful!



be kind to the Earth!  Blessings - Diana & Jim



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 14:11:00 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Provencal Herb Soup Recipe



     Hello all,



     Look what I brought you from East Lansing, MI!  Well, OK, I bought it

     for me in East Lansing, MI.  Since I moved and had to give away five

     boxes of books I try not to buy them, just be a good customer at the

     library but I did give in and buy the Art of French Vegetable

     Gardening by Louisa Jones.



     The centerfold is a color photo of a basket of tomatos but not just

     any old tomatos.  Wonderful heirloom and beautiful colors from yellow

     to all colors of red and purple.



     Anyway, from this book:

     Aigo Bouido (Provencal Herb Soup)

     In a nonreactive soup pot or saucepan, cook chopped leeks, peeled and

     chopped ripe tomatos, and minced garlic cloves lightly in olive oil

     until the leeks are tender, about 10 minutes.  Pour in hot water to

     cover.  Add sprigs each of sage, fennel and thyme; 1 piece of orange

     zest and a bay leaf.  Cover and simmer over medium-high heat for 5

     minutes.  Remove the herb sprig, bayleaf and orange zest.  At this

     point the soup can be enriched by cooking a little pasta in it or by

     poaching a few eggs in the broth.  Place poached egges on slices of

     toast in deep soup dishes and spoon broth over.  Sprinkle with grated

     Parmesan or Swiss cheese and serve.



     Esther



     PS.  I was nomail since Friday so let me know if I missed anything

     more wonderful than usual.



e.czekalski@bull.com

http://www.geocities.com/RainForest/1508/



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 17:26:50 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Salt Substitutes



You can also add a little garlic powder, a tiny amount gives an added

zip to the blends. You can also make a dip by stirring them into sour

cream or yogurt.





SAVORY BLEND



2 tablespoons dried dillweed

2 tablespoons dried chives

1 tablespoon dried oregano

2 teaspoons celery seeds

1 teaspoon grated dried lemon peel

1/2 teaspoon freshly ground pepper



Mix ingredients thoroughly, then pulverize

in a blender or use as is, according to taste.

Makes about 1/3 cup





SPICY BLEND



1 tablespoon ground cloves

1 tablespoon cracked black pepper

1 tablespoon crushed coriander seeds

2 tablespoons paprika

1 tablespoon dried winter savory

1/2 teaspoon garlic powder

1/2 teaspoon grated  dried orange rind



Mix ingredients thoroughly and store in a

jar in a cool, dark place.

Makes about 1/3 cup





ZESTY BLEND



2 tablespoons dried savory

1 tablespoon dry mustard

1 tablespoon dried chives

2 teaspoons curry powder

1 1/2 teaspoons ground white pepper

1 1/2 teaspoons ground cumin

1/2 teaspoon garlic powder



Mix ingredients thoroughly and store in a

jar in a cool, dark place.

Makes about 1/3 cup.





GARDEN BLEND



3 tablespoons dried parsley

3 tablespoons dried basil

3 tablespoons dried thyme

3 tablespoons dried marjoram

2 tablespoons dried rosemary

2 tablespoons dried chives

2 tablespoons paprika

1/2 teaspoon garlic powder



Mix the ingredients together, then pulverize

them in a blender or use as is, according to

taste. Store in a jar in a cool, dark place.

Makes about 1 cup





Janice

Bean Station, TN



A thing of beauty is a joy forever...."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 21:17:07 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: Woad



I would also like to hear about woad as I would like to start a dyer's garden.

How hardy is this plant, and is it pH specific?  Thanks



In message  <199606061748.NAA19981@mail-e2b-service.gnn.com> The Culinary Herbs

& Spices List writes:

> Did someone ask about woad seed a few weeks ago?

> Pls respond privately to

> kraley@gnn.com

> Thanks





Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 21:33:03 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: walnut trees and herbs



Dorothy:

Several months ago on another list there was a discussion of walnut tolerant

plants.  I saved the info.  It is copied below. This is from a database from

Purdue. Hope this helps.

Sue





Plants Observed to Be Tolerant to Juglone



Vegetables: lima bean; snap bean: beet: carrot: corn;  melon; onion;

parsnip; squash.



Fruits: black raspberry, cherry.



Landscape plants: arborvitae; autumn olive; red cedar;    catalpa; clematis;

crabapple;

daphne; elm; euonymous;    forsythia; hawthorn; hemlock; hickory;

honeysuckle; junipers;

black locust; Japanese maple; maple (most), oak;  pachysandra; pawpaw;

persimmon;

 redbud; rose of Sharon;    wild rose; sycamore; viburnum (most); Virginia

creeper.



Flowers and Herbaceous plants: astilbe; bee balm;   begonia;  bellflower;

bergamot; bloodroot; Kentucky   bluegrass;  Spanish bluebell; Virginia

bluebell; bugleweed;    chrysanthemum (some); coral bells; cranesbill;

crocus;    Shasta daisy; daylily; Dutchman's breeches; ferns; wild

ginger; glory-of-the-snow; grape-hyacinth; grasses (most);    orange

hawkweed; herb Robert; hollyhock; hosta (many);    hyacinth; Siberian iris;

Jack-in-the-pulpit; Jacob's ladder;    Jerusalem artichoke; lamb's-ear;

leopard's-bane; lungwort;    mayapple; merrybells; morning glory; narcissus

(some);    pansy; peony (some); phlox; poison ivy; pot marigold;

polyanthus primrose; snowdrop; Solomon's-seal;    spiderwort; spring beauty;

Siberian squill; stonecrop;    sundrop; sweet Cicely; sweet woodruff;

trillium; tulip; violet;    Virginia waterleaf; winter aconite; zinnia.



Help any?

Mary





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

Mary Bolack,  Tulsa, Ok.    mbolack@hortsoft.com      Publisher of:

The Ultimate Garden Tool  ---  A Searchable Reference Collection.

check it out!    http://www.hortsoft.com

email us to ask about our pre-publication advance order discount





In message  <v01540b04addae60538ae@[144.92.180.144]> The Culinary Herbs & Spices

List writes:

> i have a friend coming out to get some plants on saturday, what i know

> about her yard is that she has walnut trees,,,have any of you contended

> with this problem

> and found what cohabits with these trees amicably?  i would be interested

> in herbs and flowers of all kinds.      thanks, p

>

>

> "Time and trouble will tame an advanced young woman, but an advanced old

> woman is uncontrollable by any earthly force" -- Dorothy L. Sayers





Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 21:35:25 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: walnut trees and herbs



Opps, I didn't mean to address my previous message to Dorothy as in Sayers, but

to Penny.  Sorry about that!



In message  <v01540b04addae60538ae@[144.92.180.144]> The Culinary Herbs & Spices

List writes:

> i have a friend coming out to get some plants on saturday, what i know

> about her yard is that she has walnut trees,,,have any of you contended

> with this problem

> and found what cohabits with these trees amicably?  i would be interested

> in herbs and flowers of all kinds.      thanks, p

>

>

> "Time and trouble will tame an advanced young woman, but an advanced old

> woman is uncontrollable by any earthly force" -- Dorothy L. Sayers





Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 21:44:08 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Anne Marie Lee 612-373-5536 <Anne.M.Lee@HEALTHPARTNERS.COM>

Subject:      REMOVE FROM MAILING LIST

MIME-version: 1.0

Content-type: TEXT/PLAIN

Content-transfer-encoding: 7BIT



PLEASE REMOVE ME FROM THE MAILING LIST

THANKS ANNE MARIE LEE@HEALTHPARTNERS.COM



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 6 Jun 1996 21:50:37 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         bobbittc <bobbittc@INDIANA.EDU>

Subject:      Re: Woad

Comments: To: Susan Gooch <goochsl@cda.mrs.umn.edu>

In-Reply-To:  <9606070217.AA04862@cda.mrs.umn.edu>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Thu, 6 Jun 1996, Susan Gooch wrote:

> I would also like to hear about woad as I would like to start a dyer's garden.

> How hardy is this plant, and is it pH specific?  Thanks



Well, I got 2 sets at the farmers' market here 3 years ago. It flowers

the second year, and by now I must have at least a dozen plants. It's

VERY prolific! and self-seeds. This is in pretty good soil in

south-central Indiana. My madder patch is also taking over.



I'm primarily a weaver, but have done some dyeing, and for  years was

curator of the local historical museum, which has a log house, loom, my

home-grown fiber flax, a corner garden, etc. to help explain folklife.



Is there a dyers' list?



Christopher Bobbitt  bobbittc@indiana.edu  Bloomington, IN  KA4EMR/9



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 18:40:30 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Re: GINGER

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Hi all!

>        Does anyone know how to grow ginger?  Can I just plant some of the

roots,



Ginger is easy, just throw a piece of ginger root you get from your

supermarket into your garden & presto they will begin to sprout.. sort

of like potatoes & peanuts. U don't even have to take special care of it.

As an added bonus the ginger plant will even sport white flowers.

However, living near the equator i wouldn't know how colder climate

affects growth.



Regards,



Dorian G.

Singapore



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 14:53:40 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Beth Broeckel <MBB1028@AOL.COM>

Subject:      Re: Provencal Herb Soup Recipe



RECIPE SOUNDS WONDERFUL !!!



Thanks very much-



Anyone experienced with growing leeks ?  What kind of soil conditions etc?



Mary Beth

Portland, Oregon

Zone 7 i think



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 13:05:15 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

Subject:      Iced tea

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



In light of all the iced tea/sun tea recipes that are appearing and I

want to try--I have a question.  I live in Arizona where making suntea

seems to be a passion with many.  I have made suntea without even

thinking about it for a long time. Lately, whenever I make it I end up

with a thick, syrupy, off-tasting tea that isn't drinkable.  I tried

changing teabag brands, using dried tea in a teaball, etc.  No luck.  I

still end up with this thick stuff.  I've been told that a bacteria is

what makes my tea thick, so I ran my tea jars through the dishwasher.

Still, I get thick stuff.  I bought a new jar...same story.  Does anyone

have any idea what is going on?  Oh yes, I tried leaving it out for only

1 hour thinking maybe our HOT sun was "overcooking" it.  I'm desperate as

boiling tea in the amounts I want isn't really feasible.  We can go

through a gallon in an afternoon during the summer!  Help!



Chris, in 110 degree Arizona where my mints are thinking of giving up and my

basil is going nutso.  I swear the basil grows 2 inches a day!



#########################################

Chris McElrath

Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 16:06:29 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      leeks, was: Provencal Herb Soup Recipe



     Hi Mary Beth,



     I am not experienced but I saw it done.  You can start them from seed

     and they look like little onions.  Then dig a trench, reserving the

     dirt to each side.  Plant them -- I think it was 6 inches- apart cover

     with a little dirt.  As they grow, continue to fill in the trench.



     I would suspect that they need loose soil like a root plant but that

     really wasn't discussed.  Maybe someone will come along who has

     actually DONE this and educate us some more.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Provencal Herb Soup Recipe

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/7/96 2:52 PM





RECIPE SOUNDS WONDERFUL !!!



Thanks very much-



Anyone experienced with growing leeks ?  What kind of soil conditions etc?



Mary Beth

Portland, Oregon

Zone 7 i think



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 16:33:00 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Coop, Carolyn A. x1555" <CCOOP@GENICOM.COM>

Subject:      Re: Iced tea



Do you normally use tap water?  Maybe try using bottled water for one batch

just to see if it makes a difference.  Sometimes the city/county will change

water sources or treatment types and that can make a difference in what's

_in_ your water.



Carolyn  (in humid Virginia where we missed spring and went straight into

summer)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 13:02:38 MST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Dee Watts <watts@BRAINS.COM>

Subject:      Mint Syrup



First of all, let me extend my thanks to those who sent out the

zucchini recipes.  I appreciate it very much.  Second, I lost the

recipe for the mint syrup and was hoping to make it this weekend.  If

someone has the time, could they e-mail me with it privately.

Many thanks in advance.



Dee

watts@brains.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 14:35:40 -0700

Reply-To:     snielsen@orednet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Susan L. Nielsen" <snielsen@OREDNET.ORG>

Subject:      Re: leeks, was: Provencal Herb Soup Recipe



Esther gives an overview of leek culture:

>     You can start them from seed

>     and they look like little onions.



Correct, or you can purchase "sets" -- little whispy leek babies,

ready to "set" out.



>     Then dig a trench, reserving the

>     dirt to each side.  Plant them -- I think it was 6 inches- apart cover

>     with a little dirt.  As they grow, continue to fill in the trench.



That pretty much covers it. Because the leeks grow through the

soil you mound around them, you will find a fair amount of grit

between the leaves when you harvest. Leeks in the markets, which

are all nice and clean, are usually grown hydroponically.



>     I would suspect that they need loose soil



Yes, loose and fertile. Mine is built up with additives of compost

and rabbit manure.



The only other comment I have is that I grow them as a winter crop.

Put them in around September here in Portland, Oregon; harvest in

the spring.  Once the ground freezes, obviously, you won't be mounding

much additional soil around them! Watch their growth early on and

in the spring. The mounding of the soil around them achieves the

long blanched part below the leaves. This is the desireable part,

though, in a pinch for flavor I have used the leaves as you would

bay leaves: cook 'em in a soup, and take 'em out before serving.

Overwintering here, I mulch them with straw.  They are not difficult,

and seem quite spectacular when leeks are around a buck apiece in

the market!



Susan



--

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

Portland, OR, USA                      |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 15:02:37 -0700

Reply-To:     snielsen@orednet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Susan L. Nielsen" <snielsen@OREDNET.ORG>

Subject:      Re: Iced tea



Chris laments the state of her sun tea:



>Lately, whenever I make it I end up

>with a thick, syrupy, off-tasting tea that isn't drinkable.



The big secret about sun tea is, you don't need the sun to make

it! It will brew, even in the dark.  Even, especially, in the

dark of your refrigerator! Here is our method, devised to

cure exactly your problem:



Measure out whatever your usual proportion and/or format of

tea is (I use 7 bags of Lipton or Red Rose to a 1-gallon jug).

Turn on the hot water tap while you count teabags, so the water

is as hot as it will come from the tap. It need not be boiling.

Fill the jug about a third full with hot water (and the tea!).

Let stand until it's no longer really hot, just because you're

going to put it in the refrigerator.  Fill the remainder of the

jug with cold tap water. Refrigerate until the tea is

1. brewed to your satisfaction, and

2. already refrigerated!



I think 2 things are going on here. The hot water initially gets

the brew going, and the continued brew under refrigertion keeps

the tea from going off with bacterial growth. Obviously, the nice

warm all-day environment of a stewpot of sun tea is an ideal place

for organisms to grow. The tea _will_ brew in the dark, and it will

brew at cool temperatures.  You can use the same method with herbal

blends, or can add mints, etc., in a tea ball at the time you start

the brew with black tea.



Try it! You'll like it!



Susan



--

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

Portland, OR, USA                      |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 17:24:56 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Roz Garland <rgarland@AIRMAIL.NET>

Subject:      Re: Iced tea

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Chris ---



        I have made gallons and gallons of sun tea and NEVER have any of

mine come out thick and syrupy.  How long are you leaving it out in the sun?

Here's what I usually do:



Rinse out a gallon glass jar.  Fill about 2 inches from the top with hot tap

water. Place 3 family size (Lipton or whatever) tea bags in it.  Set out on

the deck in the sun for several hours.  Bring it in, take out the bags, pour

it up and drink!

         Surely bacteria is not the cause of your problem.  Wouldn't it take

longer than a couple of hours for it to have any effect?   Sometimes I have

noticed a little sediment settling at the bottom of the jar, but it is not

thick and quickly mixes back in.

        BTW, I like to drop in a rose scented geranium leaf and a couple of

lemon verbena leaves for a nice change!



Good luck!



Roz







>In light of all the iced tea/sun tea recipes that are appearing and I

>want to try--I have a question.  I live in Arizona where making suntea

>seems to be a passion with many.  I have made suntea without even

>thinking about it for a long time. Lately, whenever I make it I end up

>with a thick, syrupy, off-tasting tea that isn't drinkable.  I tried

>changing teabag brands, using dried tea in a teaball, etc.  No luck.  I

>still end up with this thick stuff.  I've been told that a bacteria is

>what makes my tea thick, so I ran my tea jars through the dishwasher.

>Still, I get thick stuff.  I bought a new jar...same story.  Does anyone

>have any idea what is going on?  Oh yes, I tried leaving it out for only

>1 hour thinking maybe our HOT sun was "overcooking" it.  I'm desperate as

>boiling tea in the amounts I want isn't really feasible.  We can go

>through a gallon in an afternoon during the summer!  Help!

>

>Chris, in 110 degree Arizona where my mints are thinking of giving up and my

>basil is going nutso.  I swear the basil grows 2 inches a day!

>

>#########################################

>Chris McElrath

>Family Practice Center

>Scottsdale Memorial Health Systems, Inc.

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 19:50:07 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Wormwood



I bought this plant brought it home and found a nice place for it

in my garden. Then sat down to find out more about it. Now I

shall have to move it. This is what I read.



......wormwood is one of the bitterest herbs known. Its common

name comes from its ability to act as a wormer in children and

animals. In fact, it was used in granaries to drive away weevils

and insects, and was used as a strewing herb in spring to drive

fleas away. ( I also read somewhere else if used as a border

it repels DEER and RABBITS, recommended for planting around

fruit trees to keep down weeds and keep away deer. Also saids

it can take over a small herb garden.) A strong decoction of

wormwood was also used as a wash for the floors of sickrooms to

purify them from the illnesses of their inhabitants. The ancients

also belived that wormwood was a counter-poison against toad-

stools, hemlock, and the bites of the sea dragon.

It was used along with marigold, marjoram, thyme, honey, and

vinegar as part of a charm taken on St. Luke's Day to receive

a vision of one's future mate.

Wormwood is a perennial, and can be quite decorative in the

garden. It should not be grown near other plants, however, and

it does not make a good companion plant. It contains large

amounts of a toxic substance called absinthin, which will wash

off the leaves of the plant and into the ground nearby, inhibiting

 the growth of closely planted herbs  or plants. This can be

particularly bad in years of heavy rainfall.

..........wormwood has been used as a tonic and diuretic, to

promote digestion, and to restore appetite. An infusion of one

ounce of the herb to one pint of water was prepared, and given

by the wineglassful four times a day. Grieve's herbal says,

"A light infusion of the tops of the plants, used fresh, is excellent

for all disorders of the stomach, creating an appetite, promoting

digestion, and preventing sickness after meals, but producing

a contrary effect if used too stong."

The latter is a caution that should be well-observed by the

experimenter with herbal remedies. In fact, wormwood in concentrated

form is a volatile poison. It produces tremblings, dullness of thought

and convulsions classic signs of narcotic poisoning. In small

doses, it is probably safe, but home experimenters may be well

to stay with wormwood as a strewing herb or use it as a natural

pest control.

Wormwood is too bitter to have many culinary uses, but it has been

used to flavor beer before the common use of hops. Vermouth is also

made with wormwood, as is absinthe. It has been used since ancient

times as a way to make wine more intoxicating when they are

mixed together. It is also reported that the Germans made wormwood

wine.

If used in the garden, wormwood will repel black flea beetles, moths,

and protect nearby cabbage plants against the cabbage-worm

butterfly. A weak tea bath will discourage slugs if sprayed in the

ground in fall and spring. The same spray can be used in storerooms

to keep weevils away from stored grains.  The tea may also be

sprayed on plants to repel aphids, but don't use the spray too often

on plants, as it may retard their growth.

There are two other species ....Roman wormwood (used in Vermouth)

and Sea wormwood grows commonly in  salty soils..........



What do you think should I move it? I could maybe put it

to itself in a barrel ( I use the half wiskey barrels for my mints)

Has anyone grown this plant without any problems?



Janice

Bean Station, TN



A thing of beauty is a joy forever....."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 19:51:18 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Beth Laverty <mainbeth@MINT.NET>

Subject:      Re: Iced tea

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>In light of all the iced tea/sun tea recipes that are appearing and I

>want to try--I have a question.  I live in Arizona where making suntea



Even though I live in Maine, I make a lot of iced tea. The way I do it is to

boil a tea pot full of water, insert 7 or 8 tea bags,  let steep and then,

after removing the tea bags, put tea into my large container and add cold

water and ice cubes.  You may have to experiment with the amount of teabags

you use.  I use the Canadian King Cole gauze tea bags that normally make two

or three cups.  With US LIPTON etc. you may have to use more bags.



Beth



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 21:48:53 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mark and Patti Mcclure <mcclure@ORION.NECA.COM>

Subject:      Re: Wormwood

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 07:50 PM 6/7/96 -0400, you wrote:

>I bought this plant brought it home and found a nice place for it

>in my garden. Then sat down to find out more about it. Now I

>shall have to move it.

>snip

>What do you think should I move it? I could maybe put it

>to itself in a barrel ( I use the half wiskey barrels for my mints)

>Has anyone grown this plant without any problems?

>

>Janice

>Bean Station, TN

>

>A thing of beauty is a joy forever....."John Keats"

>

>

Hi Janice,

I have had wormwood in my herb garden and have not noticed that it kept

anything from growing.  It does grow rather large.  I prune it every spring

and sometimes in the fall. (Basically whenever needed)  I wouldn't advice

putting it in a small neat herb garden.  It really is a beautiful plant, I

think you will like it.  Have fun with it!

Patti Mcclure



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 18:53:33 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: Wormwood

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 07:50 PM 6/7/96 -0400, Janice wrote:

(snip)

>What do you think should I move it? I could maybe put it

>to itself in a barrel ( I use the half wiskey barrels for my mints)

>Has anyone grown this plant without any problems?



Janice,

Yes, I grow Wormwood ('Powis Castle') without any problems in my herb

garden.  I'm sure glad I didn't read all those things about it beforehand,

or I might have been scared off.  Although I would never consume wormwood

(absinthe,  is now illegal, I think, since it causes brain damage--that

explains the visions of future mates:), wormwood does make a lovely

ornamental plant.



Mine has grown for four years to be about 2 1/2 feet tall and 4 feet wide.

Other herbs are crowding around it, so it hasn't inhibited other plants from

growing. Like nearly all the plants in my garden, the wormwood has not been

bothered by insect pests.  Unfortunately, it has NOT kept the deer away.

Deer haven't eaten my wormwood, but they certainly amble through the herb

garden frequently during their daily browsing.  'Powis Castle' is the only

cultivar of wormwood I've grown, and maybe it's more polite than types.  It

doesn't reseed and has kept its somewhat compact shape.





Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 22:39:58 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: Iced tea



to further your concern, I read an article in the newspaper that suggests tea

held at room temperature for long periods of time -- including that required

for making sun tea -- poses a risk of food poisoning. This, at least for

pekoe tea. And pekoe tea is, after all, the house wine of the south.



The article further suggested restaurants are going to have to begin handling

their tea differently to ensure food safety.



 Now, I personally, have made and drunk pekoe (and other herb-based) sun tea

for many years with nary so much as a belch or, um breaking of wind....

But I also eat raw fish and raw beef on occasion.



Sara Anne Corrigan



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 23:24:55 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "K. Raley" <KRaley@GNN.COM>

Subject:      Re: Wormwood

Comments: To: DianeTN5@AOL.COM

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Janice, you wrote:



> Also saids

>it can take over a small herb garden.)....



Very true





>What do you think should I move it?



Definitely



I could maybe put it

>to itself in a barrel ( I use the half wiskey barrels for my

mints)



How about on the ground, Janice?  I makes a big sprawling patch or

hedge--kind of pretty and silvery. One plant will expand and send

out runners and make new plants.  Mints in a barrel are perfect.

Wormwood, no.  It is a 3 foot high sprawling, spreading plant.





>Has anyone grown this plant without any problems?



Yes.  Only problem is how big they get by about the 3rd year.  You

need to trim them some each year to try to keep them more compact

and less rangey and gangley.  But do not trim back more than 50%

or they might take the hint too seriously and just die out.

Karen





kraley@gnn.com



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

Put hands in the earth; chop wood/carry water;

Make art, music, medicine, food, shelter, tool;

Know plant, animal, star, direction, elements;

Sing to the moon; call the ancestors;

Touch each other: float the river.

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 7 Jun 1996 22:52:48 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sandra Jeppsson <spirosanja@GNN.COM>

Subject:      Cuban Oregano Question

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Hi fellow herb enthusiasts.



I recently discovered a delightful little herb in a local nursery.  It

is called Cuban Oregano.  The formal name is Coleus Amboinicus

Caerulea.  I have two plants, each planted in a terracotta pot and

placed on my back patio.  Does anyone on the list know about this

plant?  How can I use it-- for culinary purposes I mean.  Do you use

it fresh, dry it, or what.  How much do you use?  What food is it used

in?   Is it winter hardy in zone 5 or 7? Is it a herbaceous perennial,

a regular perennial, an annual, or what?  Any information on this

plant will be appreciated.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 8 Jun 1996 13:22:15 GMT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Dorothy DeBisschop <dotdb@USA.PIPELINE.COM>

Subject:      Re: Wormwood



On Jun 08, 1996 00:01:26, 'Automatic digest processor

<LISTSERV@HOME.EASE.LSOFT.COM>' wrote:





>

>Date:    Fri, 7 Jun 1996 19:50:07 -0400

>From:    "Janice D. Seals" <DianeTN5@AOL.COM>

>Subject: Wormwood

>

>I bought this plant brought it home and found a nice place for it

>in my garden. Then sat down to find out more about it. Now I

>shall have to move it.  <SNIP>

>

Just because there is a plant in your garden, doesn't mean anyone has to

EAT it. They are certainly a safer plant than, say, the Christmas

Poinsettias that are so popular as houseplants each winter.



I started some several years ago because I thought they were pretty.  Now

they're among my most useful plants.  Although all the books say it does

not make a good companion plant, I find that is is an excellent companion

plant--as long as you keep them trimmed to small size.  Clip them down to

about 12  inches tall regularly. The clippings can be dried for dried

flower arrangements or wreaths.  Or you can make a "plant spray tea" from

them to spray your plants against slugs and a variety of insects.



Place a number of small plants throughout the garden--they're very helpful

in insect and pest control.  And unless you're foolish enough to eat the

plant there are no side effects such as you'd get from chemical pest

controls for insects and other small pests..



As a border around a vegetable garden it will protect your lettuce and

squash buds from those larger pests---deer and rabbits.  These should be

removed by a yard or two from the rest of the garden and allowed to grow as

tall and thick as they want--they'll make a "deer-repellant hedge," if you

will.



Grown as a hedge, whatever growth inhibition it causes will be against the

grasses and weeds along the outside of your garden.



The plant is as useful as Pyrethium.  In my book, this plant is a real

"keeper." Just don't try to make salad out of it and don't drink the

insecticidal tea.

--

--

Dottie DeBisschop

Treat-DeBisschop Homestead, Oxford, CT, USA



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 8 Jun 1996 08:58:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Cuban Oregano Question

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>Hi fellow herb enthusiasts.

>

>I recently discovered a delightful little herb in a local nursery.  It

>is called Cuban Oregano.  The formal name is Coleus Amboinicus

>Caerulea.  I have two plants, each planted in a terracotta pot and

>placed on my back patio.  Does anyone on the list know about this

>plant?  How can I use it-- for culinary purposes I mean.  Do you use

>it fresh, dry it, or what.  How much do you use?  What food is it used

>in?   Is it winter hardy in zone 5 or 7? Is it a herbaceous perennial,

>a regular perennial, an annual, or what?  Any information on this

>plant will be appreciated.

>

I have a "Puerto Rican" oregano...fleshy succulent roundish leaves.  It's a

tender perennial, aromatic, and some folks have used it culinarily, but I

haven't, nor does the nursery I obtained it from recommend that use.  They

advise using it only as an ornamental.  I just checked Hortus III, however,

and find Coleus amboinicus is not listed as "an oregano," but  Spanish thyme

or Indian borage or even country borage.  They say the leaves are 1 and 1/2

to 2 inches long!  The mystery has deepens.  Hortus says the "aromatic

shoots are sometimes sold for culinary purposes in markets of tropical

America."  Mine never sent out shoots, either.  I've lost the tag with the

botanical id on my plant, but I do recall it was not an origanum.



The bottom line?  I wouldn't consume it.  Margaret



_____________

"Why do irons have a permanent press setting?" -- Steven Wright

______________________________



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 8 Jun 1996 15:37:28 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Lemon Grass

In-Reply-To:  <m0uKq4Q-000Qw8C@mis01.micron.net>

MIME-Version: 1.0

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I'm terribly behind on some of my e-mail and can't remember if I thanked

the various folks who gave me help last month on how to root lemongrass.

I have my stalks still sitting in water and they are putting out roots,

so I will be finding a place in the garden for them soon.  Thanks to all

who gave me some direction with this!



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 8 Jun 1996 15:58:11 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Woolman <wool84@NIIA.NET>

Subject:      Re: Iced tea

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At 10:39 PM 6/7/96 -0400, you wrote:

>to further your concern, I read an article in the newspaper that suggests tea

>held at room temperature for long periods of time -- including that required

>for making sun tea -- poses a risk of food poisoning. This, at least for

>pekoe tea. And pekoe tea is, after all, the house wine of the south.

>

>The article further suggested restaurants are going to have to begin handling

>their tea differently to ensure food safety.

>

> Now, I personally, have made and drunk pekoe (and other herb-based) sun tea

>for many years with nary so much as a belch or, um breaking of wind....

>But I also eat raw fish and raw beef on occasion.

>

>Sara Anne Corrigan

>

>I'm sorry, but I think you're crazy to eat raw beef or raw fish! You or

anyone in your family could die from that!! Please swear off from that

practice!! The bacteria in raw beef is deadly!!





Andie



"The time will come when men such as I

will look on the murder of animals as

they now look on the murder of men."



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 8 Jun 1996 16:03:12 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Woolman <wool84@NIIA.NET>

Subject:      Re: raw beef

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Date: Sat, 08 Jun 1996 15:58:01

>To: The Culinary Herbs & Spices List <HERBS@home.dc.LSOFT.COM>

>From: Woolman <wool84@niia.net>

>Subject: Re: Iced tea

>

>At 10:39 PM 6/7/96 -0400, you wrote:

>>to further your concern, I read an article in the newspaper that suggests tea

>>held at room temperature for long periods of time -- including that required

>>for making sun tea -- poses a risk of food poisoning. This, at least for

>>pekoe tea. And pekoe tea is, after all, the house wine of the south.

>>

>>The article further suggested restaurants are going to have to begin handling

>>their tea differently to ensure food safety.

>>

>> Now, I personally, have made and drunk pekoe (and other herb-based) sun tea

>>for many years with nary so much as a belch or, um breaking of wind....

>>But I also eat raw fish and raw beef on occasion.

>>

>>Sara Anne Corrigan

>>

>>I'm sorry, but I think you're crazy to eat raw beef or raw fish! You or

anyone in your family could die from that!! Please swear off from that

practice!! The bacteria in raw beef is deadly!!

>

>

>Andie

>

>"The time will come when men such as I

>will look on the murder of animals as

>they now look on the murder of men."

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 8 Jun 1996 21:17:03 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Curtis <curtism@NKU.EDU>

Subject:      Re: Lemon Grass

In-Reply-To:  <Pine.OSF.3.91.960608153548.20804A-100000@Joyce-Perkins.tenet.edu>

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Yesterday I went to the Oriental Grocery to buy lemongrass.  It is my

favorite store in the whole world.  Across from Finley Market it is

small, cramped and very old, and has the best stuff in the world.  I

asked the young proprietor if he had anything else I could grow in my

garden and he thought about it and said no just lemongrass -- everything

else needs a tree.  Then he thought about it a minute and said I know

what you can grow and he took me up front to the box of taro root and

chose four small ones that were sprouting and said they would be just

like elephant ears.  He didn't know if they would be sun or shade, but I

think sun will be o.k.  I will try them if the rain ever stops.  Mary Curtis





On Sat, 8 Jun 1996, Fran wrote:



> I'm terribly behind on some of my e-mail and can't remember if I thanked

> the various folks who gave me help last month on how to root lemongrass.

> I have my stalks still sitting in water and they are putting out roots,

> so I will be finding a place in the garden for them soon.  Thanks to all

> who gave me some direction with this!

>

> Fran

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 8 Jun 1996 20:38:30 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      taro root

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Content-Type: text/plain; charset=us-ascii

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Mary, Taro root's foliage  looks like elephant ears, just smaller.  Mine

gets lots of sun and water, and seemingly grows inches a day.  Very easy

to grow!  Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 9 Jun 1996 00:24:19 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Maria del Giudice <spider@RT66.COM>

Subject:      thanks

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Thank you so much everybody for all the great advice and recipes.

I really don't want to leave the list, but I'm up to my eyeballs

right now and am not able to catch up.  I'll come back when things

slow down.



Kirsten: I tried the pork recipe you gave and it was the best I'd

ever cooked. I learned a lot with it. (like baking is better than

pan-cooking for tenderness and moistness.  I just don't have much

experience.)



I will try the others in succession.  The hot ones look great!



my dill is flowering already.  I have tomatoes as big as golfballs.

the sage, lemon balm, and oregano are acting like weeds. I have 2

leeks blooming (I bought them in the groc and stuffed them in the

ground) My basil didn't come up so I'll have to try again.  I guess

the oxalis got the better of them.



It still hasn't rained and there is a glow in the sky again.

So far 5 houses have burned.  This time 10 miles south near a

village.  Our ave normal rain for a year is 8".  last year we

got 4.1, and so far this year it is 0.2.  If the fire crosses

the highway, more property will go.  They said on the news the

fire moved 5 miles in 2 hours. And that they expected it to

be at least 15 hours before it would be put out.  It was lightening.

We have been having thunderstorms but the rain isn't falling.



come on guys, send some of that rain over here!!! :)



Bye for now, and as Arnold would say "I'll be back".

   \ /   \ /

    \\ v //       Maria del Giudice

     >{o}<        spider@Rt66.com

    //(O)\\

   / | " | \

    /     \



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 8 Jun 1996 23:32:04 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tracy Pinkelton <tpink@WHEEL.DCN.DAVIS.CA.US>

Subject:      Re: Iced tea

Mime-Version: 1.0

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>In light of all the iced tea/sun tea recipes that are appearing and I

>want to try--I have a question.  I live in Arizona where making suntea

>seems to be a passion with many.  I have made suntea without even

>thinking about it for a long time. Lately, whenever I make it I end up

>with a thick, syrupy, off-tasting tea that isn't drinkable.  I tried

>changing teabag brands, using dried tea in a teaball, etc.  No luck.  I

>still end up with this thick stuff.  I've been told that a bacteria is

>what makes my tea thick, so I ran my tea jars through the dishwasher.

>Still, I get thick stuff.  I bought a new jar...same story.  Does anyone

>have any idea what is going on?  Oh yes, I tried leaving it out for only

>1 hour thinking maybe our HOT sun was "overcooking" it.  I'm desperate as

>boiling tea in the amounts I want isn't really feasible.  We can go

>through a gallon in an afternoon during the summer!  Help!

>

>Chris, in 110 degree Arizona where my mints are thinking of giving up and my

>basil is going nutso.  I swear the basil grows 2 inches a day!

>

  If it is bacteria, and disinfecting (not just washing with soap and

water) doesn't help, it may be bacteria in the water doing it. Has anyone

else around you had the same problem?

  As an alternative, this is how we always made tea when I was a kid. It's

a boiling method, but you make it strong and dilute it so you don't have to

boil  as much. We had a small pan that was always used for tea. We used

plain old Lipton loose tea and boiled it for ten to twenty minutes (often

longer if I forgot about it). Poured this through a tea strainer into a

gallon jug, added water and sugar to taste, shook it up, and put it in the

fridge. The mixture was about 1/3 concentrated tea and 2/3 plain water. We

went through about a gallon a day.



tpink@wheel.dcn.davis.ca.us

I walk to the horizon

And there I find another

It all seems so surprising

And then I find that I know

    -Enya "Anywhere Is'

tpink@wheel.dcn.davis.ca.us



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 9 Jun 1996 00:04:00 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tracy Pinkelton <tpink@WHEEL.DCN.DAVIS.CA.US>

Subject:      Re: leeks, was: Provencal Herb Soup Recipe

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>     Hi Mary Beth,

>

>     I am not experienced but I saw it done.  You can start them from seed

>     and they look like little onions.  Then dig a trench, reserving the

>     dirt to each side.  Plant them -- I think it was 6 inches- apart cover

>     with a little dirt.  As they grow, continue to fill in the trench.

>

>     I would suspect that they need loose soil like a root plant but that

>     really wasn't discussed.  Maybe someone will come along who has

>     actually DONE this and educate us some more.

>

    I grew some last year. Being both somewhat lazy, and not reading up on

them first, I just put my seedlings in the ground. No trench to backfill,

etc. As luck would have it, the nearby nasturtiums grew rampantly as

nasturtiums tend to do and invaded the leeks. By that time they were tall

enough to stay above the questing nasturtium runners. The flowers grew

upward along with the leeks, provided a thick cover for the lower parts as

they grew. As a consequence, I got decently long white parts from the

shading they got, without the grit between the leaves that someone else has

already mentioned. It's nice when the accidents turn out well.



tpink@wheel.dcn.davis.ca.us

I walk to the horizon

And there I find another

It all seems so surprising

And then I find that I know

    -Enya "Anywhere Is'

tpink@wheel.dcn.davis.ca.us



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 9 Jun 1996 00:04:07 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tracy Pinkelton <tpink@WHEEL.DCN.DAVIS.CA.US>

Subject:      Re: Wormwood

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>I bought this plant brought it home and found a nice place for it

>in my garden. Then sat down to find out more about it. Now I

>shall have to move it. This is what I read.



<snip>

>Wormwood is a perennial, and can be quite decorative in the

>garden. It should not be grown near other plants, however, and

>it does not make a good companion plant. It contains large

>amounts of a toxic substance called absinthin, which will wash

>off the leaves of the plant and into the ground nearby, inhibiting

> the growth of closely planted herbs  or plants. This can be

>particularly bad in years of heavy rainfall.



<snip>



>What do you think should I move it? I could maybe put it

>to itself in a barrel ( I use the half wiskey barrels for my mints)

>Has anyone grown this plant without any problems?

>

>Janice

>Bean Station, TN

>

    I have a three year old wormwood bush in my aggressive herb/weed

repellent border. It does tend to try taking over, which gives me an

opportunity to prune vigourously and toss pieces of it on the weeds at the

edge and use it in wreaths, etc (now I'll try making that slug repelling

tea out of them).

    Right next to it are Southernwood (another Artemesia),  a French

Lavender, a rather hopeless Lovage (planted before I realized that it

couldn't compete with  the more aggressive herbs), mints that crop up

wherever they want and a rockrose. Everything is doing fine so far. The

lavender is showing some yellowing of new leaves just this spring, but I

think that's because I haven't really given this area any fertilizer since

last spring.

    Admittedly this is in Northern CA. We get rain in the winter, but

usually none after May. So perhaps it takes a while for the toxic compounds

to get into the soil and affect anything. The other possibility is that

this isn't really wormwood. I got a piece from a friend pruning hers (they

are incredibly easy to propogate), and she may have misidentified it among

all the possible Artemisias.



tpink@wheel.dcn.davis.ca.us

I walk to the horizon

And there I find another

It all seems so surprising

And then I find that I know

    -Enya "Anywhere Is'

tpink@wheel.dcn.davis.ca.us



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 9 Jun 1996 10:53:24 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Cindy Wysocki <cysocki@TRAIL.COM>

Subject:      Mint Teas

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I've been making the mint tea with orange concentrate for a while now but

use Celestial Seasonings Mandarin Orange Spice tea...very, very yummy!

()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()

{}                                                          {}

{}                 This is a space to design                {}

{}                   your *own* signature                   {}

{} Your name, email, home page .. etc a nice proverb        {}

{}                                           poem           {}

{}                                           quot ..etc.    {}

{}                                                          {}

(_)(_)(_)(_) .................................... (_)(_)(_)(_)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 9 Jun 1996 12:03:47 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Molly Van Meter <TAHLULAH@CHARM.NET>

Subject:      Re: Cuban Oregano Question

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Content-Type: text/plain; charset="us-ascii"



i have a cuban oregano plant given to me by a girldfiend

who has huge plants. it grows in a terra cotta pot on my

deck in partial sun. it has a wonderful fragrance - i pick

the leaves and chop them finely-they are used frequently in

my kitchen to flavor salad dressings, pasta sauces, to make

herb butters, etc. it is one of my favourites. enjoy!



'molly



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

                  It would carry off objects of which it grew fond,

                  and protect them by dropping them into the pond...



                                    -Edward Gorey

                                          *



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 9 Jun 1996 13:02:37 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Wormwood



Thanks to everyone to replied to my post asking what to do

about the Wormwood plant I recently planted. After carefully

reading every post, I've decided to go ahead and move it to

a place of its own. My herb and flower gardens are a combination

of rasied beds. Since it has a tendency to take over I felt this

would be the best thing to do. Again thanks to everyone.



Janice

Bean Station, TN



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 9 Jun 1996 21:39:07 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Molly Van Meter <TAHLULAH@CHARM.NET>

Subject:      stevia

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



is aztec sweet plant the same thing as stevia?



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

                  It would carry off objects of which it grew fond,

                  and protect them by dropping them into the pond...



                                    -Edward Gorey

                                          *



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 07:45:50 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Vicki Williams <vwilliam@ISNET.IS.BGSM.EDU>

Subject:      Re: Cuban Oregano Question

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Sandra wrote:



>>I recently discovered a delightful little herb in a local nursery.  It

>>is called Cuban Oregano.



>I have a "Puerto Rican" oregano...fleshy succulent roundish leaves.  It's a

>tender perennial, aromatic, and some folks have used it culinarily, but I

>haven't, nor does the nursery I obtained it from recommend that use.  They

>advise using it only as an ornamental.



I have two of the Cuban Oregano plants: one green and one varigated.  So I

thought I could add to the confusion here.  I bought mine at a nursery that

had both Cuban and Puerto Rican oregano, but stupid me I didn't think to ask

the difference. The next time I am there I will ask.



I'm in Zone 7 and they normally don't survive a winter outside here, but

they do fine inside.



Finally, I agree with Margaret. I have read conflicting info about eating

it. So I have been nervous about doing so.



Vicki, NC



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 08:53:30 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Moreth <VWMOREJ@VW.CC.VA.US>

Subject:      Re: Iced tea -Reply



I'm also in VA where we missed spring and went into summer. And now it is apparently the

monsoon season. What is going on here???

Judy Moreth

Virginia Western Community College

Roanoke, VA



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 09:38:24 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Poison Ivy

Comments: To: n8psf@macatawa.org



Lisa says:

<<I have a friend who has a bad case of poison ivy - which herbs should I use

for this? Thanks in advance for any help!>>



As far as I know, jewel weed needs to be used when you're first exposed,

Maria, and once you've got the reaction you're stuck with things that kill

the itch and survive the seven days.  However, if you try asking on a

medicinal herbs list instead of the culinary herbs list, you might find some

good suggestions.



By the way, I just reacted to poison ivy for the first time last week (I

pulled ivy from our yard twice in quick succession; got cocky I guess). I

have pros and cons on Benadryl's new topical antihistamine gel. You have to

keep it on for the full length of time of the reaction, and refresh it when

you wash the affected area or when it starts to flake off, but it soothed the

itch inside of 10 minutes. I used it for about four days, then was able to

survive with ice water after that. Thing is, the reaction seems to have

stayed on my arm occaisionally itchy for seven days AFTER I stopped using the

antihistamine, so I don't know if using it slowed down my body's reaction

time on destroyng the allergen.



Emme

who still hasn't had the nerve to wear her ivy-picking clothes again even

though they've been washed twice since!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 09:38:33 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      It's not that hard! (Was: Re: Newbie question re: Basil)

Comments: To: crystall@po.eecs.berkeley.edu



Diana & Jim wrote:

<<I think you got bad info = basil that I've known has only been from seeds,

which by the way are somewhat difficult to grow as they have a long

germination time...>>



I haven't had any trouble with basil being difficult to grow. At Mom's house

on Long Island in New York state, I had a magnificent tiny patch of basil,

tomatoes & hot peppers and some others. Basil packets of seed; tomato

seedlings purchased; chilis from dried chilis. Perhaps it was the chili's

effect--but I had little trouble at all with bugs, despite having planted

things much tighter than I was supposed to have.



I also have bought basil that had been ripped up roots and all from a

farmstand; I pulled off all the leaves, then looked at the roots and stuck

the bare sticks in the ground. They grew a second round of leaves and even

set seed before first frost. (Now admittedly, last summer was hotter than

blazes!)



With regards to rooting--

I've had more luck rooting mints and non-edible plants such as impatiens and

coleus, but Robert did get basil to start some roots this way last summer. As

I recall, it did get pretty wilty before it perked back up; some didn't make

it; and the ones that did didn't have a very long stem. But I do know that if

the temperature gets cold, basil's doomed for immediate pesto or else it

turns rotten in the garden--try putting it in water directly from the grocer,

and make sure your grocer's kept it cool not cold.



Good luck, Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 09:38:36 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Annatto update, and Winmail causing uuencoding of herbslist



Hello; I'm back after several days free-lancing and gardening.



Margaret, about the annatto--it most definitely has a flavor in the container

we have. Robert thinks it is sweetly fragrant, vaguely like cardamon.



Plus, three of the ten seeds I put on wet paper towel have sprouted; they got

dropped onto potting soil this a.m.



BOY, it's a pain uudecoding these digests--thank goodness my fiance's a

computer programmer! Do you folks with Microsoft network stuff realize that

your software is tacking on MIME notes (a file called winmail.dat) that say

nothing except routing information--but that that means we don't get our

herbs list digest as a text file? OOF!  I don't know how you'd turn it

off--Robert says it's probably a buried setting with an obscure name like

"include quoted printables."



MaryH



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 09:24:58 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "D.L. & J.L. Whitehead" <dw00057@LTEC.NET>

Subject:      Mustard greens & thanks!...

Comments: To: SQFT@UMSLVMA.UMSL.EDU

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Howdy,



I successfully tried several recipes for mustard greens.  I want to thank

all who took time to share their favorite recipes.  I sent out the request

for help to my two favorite lists:  Square Foot Gardening

(LISTSERV@UMSLVMA.UMSL.EDU) and Culinary Herbs & Spices

(LISTSERV@HOME.EASE.LSOFT.COM).



You ALL must be in the two best groups on the 'net!!!



Thanks and take care,



Dennis



D.L. or J.L. Whitehead-*-*-*-*-*-*-*-ZONE 5-*-*-*-*-*-*

     - 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, 10 Jun 1996 10:02:58 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Roz Garland <rgarland@AIRMAIL.NET>

Subject:      Re: Cuban Oregano Question

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi Y'all,



For what it's worth, I grew the Cuban variety last year, and it made a

wonderful addition to my herb garden, mostly because it has such a different

"look".  And the variegated leaves were very nice.  Like you, I asked about

using it to cook with, and was told that it should not be eaten......and

that was by a chef moonlighting as a nurseryman.  So I didn't.  But I sure

did like looking at it!



Roz







>Sandra wrote:

>

>>>I recently discovered a delightful little herb in a local nursery.  It

>>>is called Cuban Oregano.

>

>>I have a "Puerto Rican" oregano...fleshy succulent roundish leaves.  It's a

>>tender perennial, aromatic, and some folks have used it culinarily, but I

>>haven't, nor does the nursery I obtained it from recommend that use.  They

>>advise using it only as an ornamental.

>

>I have two of the Cuban Oregano plants: one green and one varigated.  So I

>thought I could add to the confusion here.  I bought mine at a nursery that

>had both Cuban and Puerto Rican oregano, but stupid me I didn't think to ask

>the difference. The next time I am there I will ask.

>

>I'm in Zone 7 and they normally don't survive a winter outside here, but

>they do fine inside.

>

>Finally, I agree with Margaret. I have read conflicting info about eating

>it. So I have been nervous about doing so.

>

>Vicki, NC

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 11:55:13 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Beth Broeckel <MBB1028@AOL.COM>

Subject:      Bugs on Lemon Verbena



Help, Help



Im just getting ready to put my Lemon Verbena in the ground and the lower

leaves have little oval white bug/egg things on them.  They are about 1/2 the

size of a pin head.

What can I treat them with - this is one of my most favorite herbs.



I am in zone 7 - would I be better off keeping it in a pot so I can bring it

 in in the winter?





mary beth

portland



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 11:06:49 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Woolman <wool84@NIIA.NET>

Subject:      Re: Poison Ivy

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 09:38 AM 6/10/96 -0400, you wrote:

>Lisa says:

><<I have a friend who has a bad case of poison ivy - which herbs should I use

>for this? Thanks in advance for any help!>>

>

>As far as I know, jewel weed needs to be used when you're first exposed,

>Maria, and once you've got the reaction you're stuck with things that kill

>the itch and survive the seven days.  However, if you try asking on a

>medicinal herbs list instead of the culinary herbs list, you might find some

>good suggestions.

>

>By the way, I just reacted to poison ivy for the first time last week (I

>pulled ivy from our yard twice in quick succession; got cocky I guess). I

>have pros and cons on Benadryl's new topical antihistamine gel. You have to

>keep it on for the full length of time of the reaction, and refresh it when

>you wash the affected area or when it starts to flake off, but it soothed the

>itch inside of 10 minutes. I used it for about four days, then was able to

>survive with ice water after that. Thing is, the reaction seems to have

>stayed on my arm occaisionally itchy for seven days AFTER I stopped using the

>antihistamine, so I don't know if using it slowed down my body's reaction

>time on destroyng the allergen.

>

>Emme

>who still hasn't had the nerve to wear her ivy-picking clothes again even

>though they've been washed twice since!

>

>Emme,



  Do you know the address of a medicinal herbs list?



Thanks, Andie



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 13:24:11 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Bugs on Lemon Verbena



     Hi Mary Beth,



     Could it be whiteflies?  They are common indoor pests.  They look just

     like their name; if you disturb the plant they fly around, little

     white specks.  I find that they like tender new growth on some of my

     plants.  I would wash the plant with a spray of water and remove any

     of the growth that had eggs if you can.  Or at least move the eggs.



     They seem to like some plants better than others, and in my opinion,

     are a lot more destructive to plants that are not happy.  I get them

     on some of the plants that I bring in for the winter but they don't

     seem to damage them as much after I clean them up and put them back

     out for the summer.



     I'm sure there are sprays for them but I haven't had to resort to that

     yet.



     My Lemon Verbena is in a pot but I'm zone 5/6.  Don't know where the

     dividing line is (sorry).



     Esther



______________________________ Reply Separator _________________________________

Subject: Bugs on Lemon Verbena

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/10/96 11:47 AM





Help, Help



Im just getting ready to put my Lemon Verbena in the ground and the lower

leaves have little oval white bug/egg things on them.  They are about 1/2 the

size of a pin head.

What can I treat them with - this is one of my most favorite herbs.



I am in zone 7 - would I be better off keeping it in a pot so I can bring it

 in in the winter?





mary beth

portland



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 18:21:27 UT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Rondle Bennett <Rondle-Bennett@MSN.COM>

Subject:      Pesto



Greetings to my herbal friends,



        I have a pretty extensive basil garden going this year, and would love to

make some fresh pesto this summer, so if anybody has some recipes, I would be

very grateful for you to take the time to post them.  I have sweet basil,

cinnamon, lemon, and a spicy dark purple kind, all are very good!



        Thanks Again for your responses and peace and prosperity to you all!



                                                        Rondle

(Rondle-Bennett@MSN.com)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 11:27:02 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Kindrick Ownby <ekako@NORTHCOAST.COM>

Subject:      Re: Pesto

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 06:21 PM 6/10/96 UT, Rondle Bennett wrote:

>Greetings to my herbal friends,

>

>        I have a pretty extensive basil garden going this year, and would love to

>make some fresh pesto this summer, so if anybody has some recipes, I would be

>very grateful for you to take the time to post them.  [...]



I gather there are many complexions of pesto.



The Dean Ornish "Eat More, Weigh Less" book has a Tomato and

Basil Pesto by Bradley Ogden.



1   medium vine-ripened tomato

1/2 cup loosely packed basil leaves

2   tablespoons chopped Italian parsley

1/2 teaspoon minced garlic

1   tablespoon balsamic vinegar

1   teaspoon lemon juice

    salt

    freshly ground black pepper



Core the tomato and cut it in half.  Grill over very hot coals

for only a few minutes to take on some color and flavor.  Remove

from grill and set aside to cool.



Place the basil, parsley, and garlic in a food processor. Process

until smooth. Add the tomato, vinegar, and lemon juice and process.

Season with the salt and pepper to taste.



Makes 2/3 cup. Serving size = 2 tablespoons.  11 calories, 0.1 gram

fat, 0 miligrams cholesterol, 6.1 milligrams sodium without added salt



-----------------------------------------------------------------



The Lorna J. Sass "recipes from an ecological kitchen" has a

Coriander Pesto, and the Joanne Stepaniak "The Uncheese Cookbook"

has a Spinach and Tomato Pesto and an Eggplant Pecan Pesto. These

appear to be vegan but, unfortunately, high in fat (oil, pine nuts

and pecans, respectively).



Note: I originally posted the above to a fat-free list; hence the

comment.





Peace!        Kindrick



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:04:27 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Collette <cyvonne@LINDSAYCOMP.ON.CA>

Organization: Lindsay Net

Subject:      Re: Pesto

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



My favorite basil recipe is very simple - and wonderfully fresh tasting.



FRESH TOMATO PESTO



Mince two or three garlic cloves in a blender.  Then add two or three large

ripe room temp. garden tomatoes, a BIG handful of fresh sweet or purple basil

(or two), small handful of parsley (any kind), olive oil (amount? i just pour

from the bottle - maybe 1/4 c. - use according to your taste and fat budget),

1/4 c. of parmesan cheese and some salt to taste.  Blend well - do NOT heat

or cook this sauce. Allow sauce to sit while you boil up a big pot of pasta

(linguini, whatever), drain and rinse well with hot water (to keep pasta good

and hot).  Toss pasta with a few gobs of butter or a little olive oil. Add

half the sauce and toss well.  Serve immediately.  Use the rest of sauce to

top the pasta when serving.  Sprinkle on more grated parmesan cheese and lots

of fresh ground black pepper.





- Collette







HERBS@HOME.EASE.LSOFT.COM wrote:

>

> Greetings to my herbal friends,

>

>         I have a pretty extensive basil garden going this year, and would love to

> make some fresh pesto this summer, so if anybody has some recipes, I would be

> very grateful for you to take the time to post them.  I have sweet basil,

> cinnamon, lemon, and a spicy dark purple kind, all are very good!

>

>         Thanks Again for your responses and peace and prosperity to you all!

>

>                                                         Rondle

> (Rondle-Bennett@MSN.com)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:25:51 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Bugs on Lemon Verbena



Hi Esther!  I have something that sounds just like this that fly out

(it seems like millions of them) every time I touch my "killer"

<grin> (do you remember me talking about my plant?) tomato plant.

  Would I use the same solution to get rid of them?

Suzy Lewis

May I always be the kind of person my dog thinks I am!



>      Hi Mary Beth,

>

>      Could it be whiteflies?  They are common indoor pests.  They look just

>      like their name; if you disturb the plant they fly around, little

>      white specks.  I find that they like tender new growth on some of my

>      plants.  I would wash the plant with a spray of water and remove any

>      of the growth that had eggs if you can.  Or at least move the eggs.

>

>      They seem to like some plants better than others, and in my opinion,

>      are a lot more destructive to plants that are not happy.  I get them

>      on some of the plants that I bring in for the winter but they don't

>      seem to damage them as much after I clean them up and put them back

>      out for the summer.

>

>      I'm sure there are sprays for them but I haven't had to resort to that

>      yet.

>

>      My Lemon Verbena is in a pot but I'm zone 5/6.  Don't know where the

>      dividing line is (sorry).

>

>      Esther

>

> ______________________________ Reply Separator _________________________________

> Subject: Bugs on Lemon Verbena

> Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

> SMTPlink-USIS1

> Date:    6/10/96 11:47 AM

>

>

> Help, Help

>

> Im just getting ready to put my Lemon Verbena in the ground and the lower

> leaves have little oval white bug/egg things on them.  They are about 1/2 the

> size of a pin head.

> What can I treat them with - this is one of my most favorite herbs.

>

> I am in zone 7 - would I be better off keeping it in a pot so I can bring it

>  in in the winter?

>

>

> mary beth

> portland

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:55:56 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lucy Blais <lythir@TOGETHER.NET>

Subject:      Re: Pesto

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Rondle Bennett wrote:

>

> Greetings to my herbal friends,

>

>         I have a pretty extensive basil garden going this year, and would love to

> make some fresh pesto this summer, so if anybody has some recipes, I would be

> very grateful for you to take the time to post them.  I have sweet basil,

> cinnamon, lemon, and a spicy dark purple kind, all are very good!



In particular, does anyone know any pesto recipes that do not have

cheese or tomatoes...?

                        -Lucy



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:26:49 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Pesto



Hi Rondel and all,



If you have more basil than you can eat, you can blend it with either oil or a

little water, freeze in ice cube trays until hard, then pop them out into

baggies.  The ones that you freeze in water would be useful for soups and stews;

you can use the oil/basil mixture in pestos this winter.



People have posted some good recipes, but do you need a traditional one with

just oil, basil, garlic and pine nuts?  I would need to look up the proportions

for you at home.  But others are right.  Those instructions should just be a

place where you start to experiment, especially with all those different basils.



Esther

who is jealous because it's too early here to do more than a snip here, a snip

there...

     e.czekalski@bull.com

     http://www.geocities.com/RainForest/1508/

     Northeastern zone 5/6



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:46:45 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Iced tea & hot tap water & lead



Susan and Roz are both using hot tap water to make their tea. Whooooop,

whooooop, whoooop, Emme's warning flags just went up again... If you're doing

this in an old house, have you checked for lead, because hot water leaches

more of it from both pipes and solder than cold water does!



Plus, running the water until you get it real hot sends a lot of H2O down the

drain, which could be a problem in the parched parts of the country right

now. Since AZ is so hot, warm the water up in the sun covered but without the

teabags and then stick it in the fridge like Susan and Roz suggest?



Emme

who was served a similarly syrupy, contaminated-tasting tea at a restaurant

in NYC so sent it back and drank water



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:46:48 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Wormwood and absinthe and 19th century poets

Comments: To: carolburrell <scavella@delphi.com>,

          sondravenable <sv19@columbia.edu>



Janice reports the research:

<<Wormwood is too bitter to have many culinary uses, but it has been

used to flavor beer before the common use of hops. Vermouth is also

made with wormwood, as is absinthe. It has been used since ancient

times as a way to make wine more intoxicating when they are

mixed together. It is also reported that the Germans made wormwood

wine.>>

Absinthe-flavored liqueurs may be available, but true absinthe was made

illegal in the US in the early 20th century because of its liver-toxic and

addictive properties. Several 19th century poets and artists are reputed to

have died young partly due to their consumption of this liqueur.



Note another part of Janice's email:

<<In fact, wormwood in concentrated form is a volatile poison>>



All that aside, two friends have made absinthe out of curiosity, from dredged

up antique recipes.  It is terribly bitter unless you are able to age it for

a ridiculously long time--the version that was palatable was made and

disparaged in 1981 but discovered and retasted during a move in 1995.  At

that time the brewer declared, "Absinthe must be aged in terms of decades."



Emme the worry-wort



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:46:46 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Fires

Comments: To: spider@rt66.com



Maria says:

<<It still hasn't rained and there is a glow in the sky again....

We have been having thunderstorms but the rain isn't falling.

come on guys, send some of that rain over here!!! >>



Good luck, Maria, you'll be missed.  I wish we DID know how to even out rain

patterns; maybe by the next century they'll have it figured. But in the

meantime, watch out for idiot drivers tossing cigaret butts out windows, and

keep the brush trimmed from the sides of your house just in case!



Mary "Emme"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:39:32 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Bugs on Lemon Verbena



     Hi Suzy,



     I would always try washing away white flys because it usually works

     well and most plants don't mind at all.  I'm sorry (hanging my head in

     shame) I don't remember the killer tomato plant story.  Brain is

     caught short and you may have to tell me again.  I can't remember

     having whiteflies on a tomato plant, either, although wilt or the

     other problems that tomatos are prone to might weaken the plant and

     encourage an invasion.



     Last summer, with the new beds, I had soil that had never had tomatos

     in it so they were pretty problem free.  This year will be a better

     test of my husbandry.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Bugs on Lemon Verbena

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/10/96 3:13 PM





Hi Esther!  I have something that sounds just like this that fly out

(it seems like millions of them) every time I touch my "killer"

<grin> (do you remember me talking about my plant?) tomato plant.

  Would I use the same solution to get rid of them?

Suzy Lewis

May I always be the kind of person my dog thinks I am!



>      Hi Mary Beth,

>

>      Could it be whiteflies?  They are common indoor pests.  They look just

>      like their name; if you disturb the plant they fly around, little

>      white specks.  I find that they like tender new growth on some of my

>      plants.  I would wash the plant with a spray of water and remove any

>      of the growth that had eggs if you can.  Or at least move the eggs.

>

>      They seem to like some plants better than others, and in my opinion,

>      are a lot more destructive to plants that are not happy.  I get them

>      on some of the plants that I bring in for the winter but they don't

>      seem to damage them as much after I clean them up and put them back

>      out for the summer.

>

>      I'm sure there are sprays for them but I haven't had to resort to that

>      yet.

>

>      My Lemon Verbena is in a pot but I'm zone 5/6.  Don't know where the

>      dividing line is (sorry).

>

>      Esther

>

> ______________________________ Reply Separator

_________________________________

> Subject: Bugs on Lemon Verbena

> Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

> SMTPlink-USIS1

> Date:    6/10/96 11:47 AM

>

>

> Help, Help

>

> Im just getting ready to put my Lemon Verbena in the ground and the lower

> leaves have little oval white bug/egg things on them.  They are about 1/2 the

> size of a pin head.

> What can I treat them with - this is one of my most favorite herbs.

>

> I am in zone 7 - would I be better off keeping it in a pot so I can bring it

>  in in the winter?

>

>

> mary beth

> portland

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 16:07:39 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lucy Blais <lythir@TOGETHER.NET>

Subject:      Re: FENNEL RECIPES

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Hi, I am almost completely new at growing herbs (1 cinnamon basil survived last year).

I was wondering if there is a difference between fennel grown for seed and that grown

for the bulb.  If there is a difference, how do I tell which one I have?

                        -Lucy



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 16:07:59 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: FENNEL RECIPES



     Hi Lucy,



     Can you tell us more about your fennel plants?  Some things would be

     easy.  There is a bronze fennel that is grown for its foliage and it's

     very different looking than the bulbing variety which has green

     foliage, but I'm not sure about green foliage/seed varieties.

     How/where did you get your fennel?  Do you have any kind of label for

     it (probly not or you wouldn't be asking, eh?)  A latin name would get

     you an answer for sure.



     Esther



______________________________ Reply Separator _________________________________

Subject: Re: FENNEL RECIPES

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/10/96 3:41 PM





Hi, I am almost completely new at growing herbs (1 cinnamon basil survived last

year).

I was wondering if there is a difference between fennel grown for seed and that

grown

for the bulb.  If there is a difference, how do I tell which one I have?

                        -Lucy



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 16:41:17 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lucy Blais <lythir@TOGETHER.NET>

Subject:      Re: Re[2]: FENNEL RECIPES

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Esther Czekalski wrote:

>

>      Hi Lucy,

>

>      Can you tell us more about your fennel plants?  Some things would be

>      easy.  There is a bronze fennel that is grown for its foliage and it's

>      very different looking than the bulbing variety which has green

>      foliage, but I'm not sure about green foliage/seed varieties.

>      How/where did you get your fennel?  Do you have any kind of label for

>      it (probly not or you wouldn't be asking, eh?)  A latin name would get

>      you an answer for sure.



I have not planted the seeds yet.  The seed packet says "Fennel" and under that

it says "Zefa Fino".  I think it is labeled as an herb.  It is extremely vague.

                        -Lucy



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 16:36:55 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Beth Broeckel <MBB1028@AOL.COM>

Subject:      Re: Pesto



Here in Portland Or it has not been warm enough to put our basil out yet.

 Just the sight of the word pesto makes my mouth start watering !!!



I would have a hard time not making the BASIC PESTO in  The Silver Palate -

Good Times Cookbook.  It freezes excellently and if everything goes well I

should have a freezer full by September.



Yikes  -  I can hardley wait.



Good luck



Mary Beth



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 17:44:51 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Question about geraniums



Could someone tell me what a scented geranium is?  I received a part

of a recipe from someone and they said to put a scented geranium in

the bottom of the pan instead of sugar.  I think the recipe was for a

pound cake.



Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 17:55:41 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Attack of the Killer Tomato's



Maybe I have you confused with another Esther from the Gardens List.

Anyway, I planted my very first ever vegetable.  My granddaughter had

4 tomato plants for a school project, and when she was done with them

I planted ALL 4 together!  Now I have this plant that wants to eat

Florida right outside my door.  I don't want to cut anything down

yet, because on the inside of this mess is a bunch of tomatoes.  What

a mess it is too!  Every time I touch the plant all these white bugs

fly out, that's why I thought it might be this white fly you're

talking about!  No, I'M HANGING MY HEAD IN SHAME!  What a 'horrible'

thing to do to a poor little ol' tomatoe plant!   <grin>

See, I told you I didn't know anything about herbs, let alone

vegetables!  Actually, it's become a family joke, remember the movie,

"Attack of the Killer Tomatos"?

Suzy (still VERY dizzy with an inner ear infection) Lewis

May I always be the kind of person my dog thinks I am!



>      Hi Suzy,

>

>      I would always try washing away white flys because it usually works

>      well and most plants don't mind at all.  I'm sorry (hanging my head in

>      shame) I don't remember the killer tomato plant story.  Brain is

>      caught short and you may have to tell me again.  I can't remember

>      having whiteflies on a tomato plant, either, although wilt or the

>      other problems that tomatos are prone to might weaken the plant and

>      encourage an invasion.

>

>      Last summer, with the new beds, I had soil that had never had tomatos

>      in it so they were pretty problem free.  This year will be a better

>      test of my husbandry.

>

>      Esther

>

>

> ______________________________ Reply Separator _________________________________

> Subject: Re: Bugs on Lemon Verbena

> Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

> SMTPlink-USIS1

> Date:    6/10/96 3:13 PM

>

>

> Hi Esther!  I have something that sounds just like this that fly out

> (it seems like millions of them) every time I touch my "killer"

> <grin> (do you remember me talking about my plant?) tomato plant.

>   Would I use the same solution to get rid of them?

> Suzy Lewis

> May I always be the kind of person my dog thinks I am!

>

> >      Hi Mary Beth,

> >

> >      Could it be whiteflies?  They are common indoor pests.  They look just

> >      like their name; if you disturb the plant they fly around, little

> >      white specks.  I find that they like tender new growth on some of my

> >      plants.  I would wash the plant with a spray of water and remove any

> >      of the growth that had eggs if you can.  Or at least move the eggs.

> >

> >      They seem to like some plants better than others, and in my opinion,

> >      are a lot more destructive to plants that are not happy.  I get them

> >      on some of the plants that I bring in for the winter but they don't

> >      seem to damage them as much after I clean them up and put them back

> >      out for the summer.

> >

> >      I'm sure there are sprays for them but I haven't had to resort to that

> >      yet.

> >

> >      My Lemon Verbena is in a pot but I'm zone 5/6.  Don't know where the

> >      dividing line is (sorry).

> >

> >      Esther

> >

> > ______________________________ Reply Separator

> _________________________________

> > Subject: Bugs on Lemon Verbena

> > Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

> > SMTPlink-USIS1

> > Date:    6/10/96 11:47 AM

> >

> >

> > Help, Help

> >

> > Im just getting ready to put my Lemon Verbena in the ground and the lower

> > leaves have little oval white bug/egg things on them.  They are about 1/2 the

> > size of a pin head.

> > What can I treat them with - this is one of my most favorite herbs.

> >

> > I am in zone 7 - would I be better off keeping it in a pot so I can bring it

> >  in in the winter?

> >

> >

> > mary beth

> > portland

> >

> >

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 18:00:40 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Re[2]: Bugs on Lemon Verbena



 Date:          Mon, 10 Jun 1996 15:39:32 EST

 From:          Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Esther said:

>      Hi Suzy,

   I can't remember  having whiteflies on a tomato plant, either, although

 wilt or the other problems that tomatos are prone to might weaken

 the plant and encourage an invasion.



*****  I put my first ever vegetable plant on my screened in porch so

I could really watch over it and it wouldn't get any bugs.  Where are

these bugs coming from?  There are little tracks all over the leaves

and all these things flying out of it.  Yuck!  And I was trying to be

such a mother hen.  :)

Suzy (I won't give up though) Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 18:05:11 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Basil question



About a week ago I bought my very first herb.  It is basil.  Are

there different kinds, and how would I tell.  I bought it at Home

Depot.  I was so proud of myself!  Yesterday, while at Walmart, I

bought a chive plant.  It was very root bound, so I replanted it.  I

have always wanted an herb garden built right into my kitchen window,

well maybe someday!!!!



Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 18:31:34 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Beth Broeckel <MBB1028@AOL.COM>

Subject:      Re: MEDICINAL HERB LIST



ditto for me



mary beth

portland



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 15:34:17 -0700

Reply-To:     snielsen@orednet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Susan L. Nielsen" <snielsen@OREDNET.ORG>

Subject:      Re: Iced tea & hot tap water & lead



>whooooop, whoooop,

>have you checked for lead, because hot water leaches

>more of it from both pipes and solder than cold water does!



>Plus, running the water until you get it real hot sends a lot of H2O down the

>drain, ... warm the water up in the sun covered but without the

>teabags and then stick it in the fridge like Susan and Roz suggest?



Good ideas, both. Thanks!

How unconscientious of me! ;-(



Susan



--

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

Portland, OR, USA                      |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 16:23:24 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sherry Rose <sherry@GORGE.NET>

Subject:      Re: Pesto

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



With all this discussion of peso and with my basils really taking off, I was

wondering if anyone has a recipe they've liked for peso that does not

contain cheese or other animal products?



Regards and thanks,



Sherry



--

Sherry Rose                Aren't you glad this isn't your house?

sherry@gorge.net       A flooding tragedy in the Columbia River Gorge

                                     http://home.aol.com/Sherry4803

                                      New picture each Friday!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 19:36:02 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Beth Broeckel <MBB1028@AOL.COM>

Subject:      Re: Pesto



sorry sherry



no cheese?



whats the point



mb



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 19:48:58 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jill Lewis <Jill_Lewis@MCKINSEY.COM>

Subject:      Spicy Globe Basil

Mime-Version: 1.0

Content-Type: Text/Plain



I've been lurking for a couple of weeks, and I have to say this is a great

list.  After reading all the messages about Cinnamon Basil (which I *must* go

out and find) a few weeks ago, and now all the talk of pestos, I was wondering

if anyone has any suggestions for Spicy Globe Basil.  I found this beautiful

little plant a few weekends ago, and bought it because of its lovely

fragrance.  Definitely a spicy one!



Now, could someone help me out with how to use it?  Would it be the same as

sweet basil?



TIA for any and all suggestions!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 19:02:39 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Frank Whitman <writething@STLNET.COM>

Subject:      Re: Iced tea -Reply

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 08:53 AM 6/10/96 -0400, you wrote:

>I'm also in VA where we missed spring and went into summer. And now it is

apparently the

>monsoon season. What is going on here???

>Judy Moreth

>Virginia Western Community College

>Roanoke, VA

>

>We are having the same thing here in Missouri. I am reading my mail while

waiting for a tornado warning to expire. I planted two inch tall spicy globe

and lemon basil plants in two 24 inch pots two days ago.When I left for work

this morning, they were basking from the gentle rain yesteday. When I came

home tonight, they were two inches under water, necessitatng emergency

action. We had no spring, three days of summer during which I planted

several plants, now we are having a monsoon season for the past four and

probably next four days. I symathize.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 19:13:42 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Frank Whitman <writething@STLNET.COM>

Subject:      Re: Spicy Globe Basil

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



REply re spicy globe basil. I have grown it for four years now. Its almost

all I use, well, except for lemon basil. In summer salads I put a few leaves

of each, the spicy globe and the lemon. I make herbal vinegar with the

lemon, the dry the spicy globe and use it all winter long whenever basil is

called for. It's wonderful.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 16:59:32 MST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Dee Watts <watts@BRAINS.COM>

Subject:      Mint



Many thanks to those who sent me the mint syrup recipe!



Dee

watts@brains.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 20:31:07 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ann <aramsy@MEGALINK.NET>

Subject:      Re: Iced tea & hot tap water & lead

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 03:46 PM 6/10/96 -0400, you wrote:

>Susan and Roz are both using hot tap water to make their tea. Whooooop,

>whooooop, whoooop, Emme's warning flags just went up again... If you're doing

>this in an old house, have you checked for lead, because hot water leaches

>more of it from both pipes and solder than cold water does!



When you drain the sediment from the bottom of the water heater tank, and

see the --goop-- that comes out, it makes you think twice about drinking hot

tap water.

Ann



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 23:59:38 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Merlene T <MerleneT@AOL.COM>

Subject:      Re: stevia



Hi Molly:



I am waiting for my catalog from Richters whom I have been told sells Stevia

plants.  If I can find out any other information re aztec sweet I will let

you know.



**Merlene**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 10 Jun 1996 23:59:52 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Merlene T <MerleneT@AOL.COM>

Subject:      Re: Poison Ivy



Hi Emme:



Do you know of another name for Jewel Weed.  I am not familiar with it in

zone 9.  I have lots and lots of Poison Oak on my property and (knock on

wood) I have never contracted it, but my hubby Bill gets a terrible reaction

at least once a year and needs shots and the whole 9 yards.  If I could find

a cure using herbs would like to give it a try.



TIA



**Merlene**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 03:29:12 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      alcoholic drinks flavoured with herbs

Comments: To: Russell Hansen <Russell.Hansen@qed.qld.gov.au>

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Actually, this brings up and interesting point - has anyone made any herb

>wines? Or alcoholic drinks flavoured with herbs?



1. We just received an interesting book in bookshop entitled:

"A Witche's Brew"

by Patricia Telesco

LLewellyn pubs ($25.95 aust)

I am just reviewing it for our newsletter. It is about the most

comprehensive collection of herbal drinks of all kinds I have ever seen.



2.I have infused many medicinal and culinary  herbs in brandy . Once made a

lovely elderberry champagne. My abition in life is to retire to my own

herbal brewrey/winery/monestry and make herbal liquors.



Michael Bailes

The Fragrant Garden

Portsmouth Road Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 06:28:42 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jennifer Kersten <jenni4k@EARTH.INWAVE.COM>

Subject:      Re: Annatto update, and Winmail causing uuencoding of herbslist

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>BOY, it's a pain uudecoding these digests--thank goodness my fiance's a

>computer programmer! Do you folks with Microsoft network stuff realize that

>your software is tacking on MIME notes (a file called winmail.dat) that say

>nothing except routing information--but that that means we don't get our

>herbs list digest as a text file? OOF!  I don't know how you'd turn it

>off--Robert says it's probably a buried setting with an obscure name like

>"include quoted printables."

>

>MaryH



Mary,



I occasionally get these files too and don't know how to decode them. Can

you (or anyone else) help me with instructions for doing so? Thanks!



 Jennifer Kersten

jenni4@earth.inwave.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 07:59:09 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Peter A. Gail" <PETERGAIL@AOL.COM>

Subject:      Re: Poison Ivy



Re: Emme's comment that you have to use jewelweed right away or it isn't

effective, tis not so.  Jewelweed treatment can be employed anytime during

the course of the rash.  I apply it in ice cube form as I have indicated in

previous posts, and have had good luck with cases which were a week or more

old when treatments were started.  If caught immediately, it counteracts the

oil immediately.  IF caught later, you need to make repeated applications

until the rash leaves.  The itch stops immediately, and you simply have to

reapply whenever the rash starts itching again.  If caught late, the

treatment takes several days, but not as long as it would take if not treated

at all.  And you don't have the problem with the itch.



Hint to Emme: Take those ivy-exposed clothes and soak them in jewelweed tea

made by covering a bunch of jewelweed with water, then boiling the water down

to half its orignial volume, removing the vegetables, then adding some of the

jewelweed water to the soaking water.  You can even wash the clothes in the

water by adding detergent.  The rest can be frozen in ice cube trays for

later use. Good luck



Peter Gail, Goosefoot Acres Center for REsourceful LIving, Cleveland OH



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 07:31:36 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Bugs on Lemon Verbena

In-Reply-To:  <960610115512_214228047@emout19.mail.aol.com>

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I don't know about the bugs, mine doesn't have any. I have my lemon verbena in

the ground since last oct.  I was told it wouldn't come back so I bought a new

plant this year.  About two weeks after I planted the new one, last years came

back.  We had one of the worse winters in years.  The common belief is that if

any plants came back this spring, they will live through anything.

Mary etc

Zone 7/8



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 08:03:53 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Iced tea -Reply

In-Reply-To:  <199606110002.TAA02104@home.stlnet.com>

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Please send some of that rain to Texas.  Thanks



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 08:10:23 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Woolman <wool84@NIIA.NET>

Subject:      Re: Pesto

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At 04:36 PM 6/10/96 -0400, you wrote:

>Here in Portland Or it has not been warm enough to put our basil out yet.

> Just the sight of the word pesto makes my mouth start watering !!!

>

>I would have a hard time not making the BASIC PESTO in  The Silver Palate -

>Good Times Cookbook.  It freezes excellently and if everything goes well I

>should have a freezer full by September.

>

>Yikes  -  I can hardley wait.

>

>Good luck

>

>Mary Beth

>

>Could you please post the recipe? Thanks!



Andie



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 08:23:57 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

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From:         Woolman <wool84@NIIA.NET>

Subject:      Re: Question about geraniums

Mime-Version: 1.0

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At 05:44 PM 6/10/96 +0000, you wrote:

>Could someone tell me what a scented geranium is?  I received a part

>of a recipe from someone and they said to put a scented geranium in

>the bottom of the pan instead of sugar.  I think the recipe was for a

>pound cake.

>

>Suzy Lewis

>May I always be the kind of person my dog thinks I am!

>

>There are many different kinds of scented geraniums. You need to go to your

local nursery and ask. I usually find them each year somewhere. In my zone

they are not hardy and I don't have room inside to winter them. I really

love the cinn, and the lemon. Good luck finding them!





Andie



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 10:02:35 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "K. Raley" <KRaley@GNN.COM>

Subject:      Poison Ivy; jewelweed tea  for washing

Comments: To: PETERGAIL@AOL.COM

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Emme and others, here is another person to testify that you CAN

use jewelweed to relieve PI outbreaks as Peter Gail noted in his

post.  If you are able to put the jewelweed on yr skin BEFORE you

ever break out, you may never break out at all.  But j'weed is

also great as a treatment.



Peter wrote:

>Hint to Emme: Take those ivy-exposed clothes and soak them in

>jewelweed tea made by covering a bunch of jewelweed with water,

>then boiling the water down to half its orignial volume, removing

>the vegetables, then adding some of the jewelweed water to the

>soaking water.  You can even wash the clothes in the water by

>adding detergent.



I would note here that when you do this, you might want to refrain

from pouring jewelweed tea directly onto clothes.  Add it to an

already full tub of water. Stir around.  Then add clothes. I have

found that jewelweed tea and tincture make dark stains on porous

materials.  And Peter, how much would you add for a standard

washing machine load?  A cup? More?



Another idea might be to use Dr. Bronner's Peppermint liquid

castile soap (with whom I have no financial or other connection)

instead of detergent. It cuts thru everything.





>The rest can be frozen in ice cube trays for

>later use. Good luck













Karen P.  Raley

kraley@gnn.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 10:02:59 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "K. Raley" <KRaley@GNN.COM>

Subject:      Fwd: on distillation

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi Listers, here is a copy of a wonderful posting on distilling

essential oils from herbs.



>Date:          Tue, 11 Jun 1996 10:26:47 UTC

>From:  suleyman <SAYDIN@VM.BAUM.ANADOLU.EDU.TR>

>Sender:        HERB@TREARNPC.EGE.EDU.TR

>To:    Multiple recipients of list HERB <HERB@TREARNPC.EGE.EDU.TR>

>Subject:       on distillation

>

>>I am trying to steam distill oil from various plants and

flowers. I am

>>having difficulty. If some kind soul could please send me

detailed

>>directions on how to do this, I would be so grateful. I spent

hours

>>researching on the Internet with no success.

>

>I saw a good reply containing lots of references by D.B.Dwyer,

>another suggestion may be a simple one, which I wrote in detail

>and sent to the Journal of Ethnopharmacology (not published yet).

>

>Simply,  you get a big pot and place another small (second)one

inside it

>Then place your aromatic herb in the big pot (note that the small

one

>will be empty, it means that your herb will surround the small

pot)

>

>Pour enough clean (drinkable) water onto the your herb and cover

them

>by a big tray (NOTE: all the pots and tray also are all in the

normal

>position, not upside down...  it means that you can put something

else

>into the tray while it is on your apparatus/pots)

>

>Well, really put something into your tray, just pour cold water

into

>your tray..

>

>And heat your pot by any heating system...

>

>By the time, the water in the tray will get warm. replace the

warm water

>(and use it for some purpose, be environmental) by cold water so

that

>distillation can continue...

>

>Now, what's happening?

>by the help of fire(heat) you evaporate the water inside the big pot

>which covers your herb.  While evaporating, it carries essential/volatile

>oil also.  It hits the tray and condenses because the tray is full of

>cold water, and (since all the traditional tray are convex downwards)

>condensed water+oil travels along the convex bottom of the tray and

>drops down back...  But in the middle of the big pot, there is a small

>one replaced empty..  So the drops are filling it (the small pot)

>drop by drop..

>

>Since the oil and water are not miscible,  at the end you get oil floatin

>over the water....

>

>You get it, and use as you wish..

>So, here is a simple, clean but reliable distillation system that can

>be done even in a poor house...

>

>Its being done since antiquity at Western Anatolia including my grandma

>(did Zeus used it, probably/perhaps..but the people of Troia certainly did)

>hope this is helpful ...

>

>suleyman

>the listowner (bad one) / from the pharmacology lab.

>saydin@vm.baum.anadolu.edu.tr



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 10:13:41 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Curtis <curtism@NKU.EDU>

Subject:      Re: Question about geraniums

Comments: To: Woolman <wool84@NIIA.NET>

In-Reply-To:  <199606111323.IAA24816@silver.niia.net>

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII

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Cant' scented geraniums be hung upside down in a cool basement the way I

am told people winter over regular flowering geraniums?  Mary Curtis



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 07:12:20 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sandra Jeppsson <spirosanja@GNN.COM>

Subject:      Lemon Verbena in Zone 7

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Content-Type: text/plain; charset=us-ascii

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Hi Mary Beth in Portland, and other herb growers/users.

I will not include all of the mail on lemon verbena because it is a pain

in the X to have to scroll down through the same messages repeatedly.

What I want to say is that I grow one plant of lemon verbena here in

Bellevue, Washington, which is maybe zone 7, the same as Portland,

Oregon.  At the end of the summer I dig it up out of the raised bed and

plant it in a large pot.  I place this pot in a small unheated

"greenhouse,"actually a shed with a large window, in my back yard. I then

go out and water it occasionally throughout the winter.  I do the same

with some rosemary and any other plants which may not make it through the

winter.  In this zone, the protection of the unheated shed seems to be

sufficient to keep these plants from dying.  They just go dormant.  If I

leave the lemon verbena in the ground over the winter and it survives, it

at first looks to be completely dead at the beginning of the summer, and

it takes a long time for it to start growing leaves again.  People who

live in warmer climates can get the lemon verbena plant to grow much

larger than people in our zone, but we can still have a very nice lemon

verbena plant here.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 10:34:04 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Herbs list "HELP" for newcomers & "oldcomers"



Hi there, I'm just going to butt my nose in and offer a few unsolicited

suggestions for folks new to mailing lists, especially those who feel

inundated with the volume of e-mail they're getting. And in the way of email,

the note migrated in the process, and I've got a wistful wish at the end for

the folks who've been on this list longer than me.



1. SIGNING OFF. When you sign up, save the confirmation letter that gives you

the instructions on how to sign off. Read it--it also gives you commands to

do other things, such as...



2. DIGEST MODE. If the administrative address you signed up with is

"listserv" at anyplace, you can request the day's mail be sent in one merged

mailing. Then you can scan through at your leisure--if there's somethign you

want to save, you can save just that part to a file on your disk, if there

are repeated "replyto" attachments, you can delete 'em from the text file.



3. If you see someone offer an FAQ (Frequently Asked Questions mailing) and

you're new to the list, get it & read it, because there's lots of useful

information gathered in one place--as well as sometimes the funniest stories

from the list that you would have missed otherwise.



This also cuts down on the list's volume, too, because there are some

questions that pop up a lot--varietals of basil, advice on rooting plants,

particular recipes, etc.



For example, Algy and Henrietta each have web pages--Algy's got an archive of

recipes he's been collecting, and he puts out a newsletter, too. Henrietta

has a nifty FAQ for herbs, and contacts for information on medicinal uses of

herbs.



Algy's web site is http://www.algy.com

The recipes are at http://frank.mtsu.edu/~sward/RECIPES/recipe.html

Henrietta's webpage is http://sunsite.unc.edu/herbmed



I haven't seen either of them on this list in a while; I hope they're out

getting dirt under their fingernails.



4. LIST's FOCUS. When you get the confirmation letter, scan it to see what

the list's focus is. That way you'll know if the readers are apt to know the

answer to a given question.



5. HERB OF THE WEEK. This winter there was an "herb of the week" discussion

going--how do we get it going again, or is it something that was for whiling

away the winter and not for the summer months?



Mary "Emme" Hall



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 10:20:01 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "D.L. & J.L. Whitehead" <dw00057@LTEC.NET>

Subject:      Re: Herbs list "HELP" for newcomers & "oldcomers"

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Mary "Emme" that was wonderful advice!



Take care,



Dennis

D.L. or J.L. Whitehead-*-*-*-*-*-*-*-ZONE 5-*-*-*-*-*-*

     - 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:         Tue, 11 Jun 1996 11:54:55 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Beth Broeckel <MBB1028@AOL.COM>

Subject:      Re: Question about geraniums



Scented geraniums



My lastest love!  This is my first year of even hearing about them  So far I

have been able to find peppermint, lemon, oakleaf, and strawberry.  The all

are doing very well in pots on my porch as I hear you should bring them

indoors after Labor Day (here in zone 7)



My kids like the fuzzy leaves on the peppermint.  So far I have not used them

in any recipies but enjoy sitting on the porch in the evening amongst them.

 I also hear there is a "citronella" type variety that acts much like insect

repellant if you rub the leaves on your skin - kids like that too.



I have only been able to find them in the "better" garden stores in Portland

Or.



Good luck and ENJOY.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 11:54:52 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Beth Broeckel <MBB1028@AOL.COM>

Subject:      Re: Pesto



yes tomorrow i will bring it in.



sorry about that !



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 11:57:41 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Attack of the Killer Tomato's-off topic



     Hi Suzy,



     I am a regular on the gardens list but when I was on a week's

     vacation, nomail, another Esther joined so many people were confused,

     including me when I got back and saw people answering questions that I

     hadn't asked.  She is a nice person but couldn't handle the volume of

     mail there so I think my name is once again unique.  Of course, she

     could be here.  Calling all Esthers...



     Yes, I thing that those could well be whiteflies and the plant is

     vulnerable because of the stress of being grown to close to its

     siblings.  It looks like you are in a fairly southern location.  If

     you have the interest and the space you could start some new plants

     now from those.  It's something that I've read about but my season is

     too short.  Here are directions just in case.



     Between the main branches and leaves that grow horizontally you will

     see sprouts that start out at about a 90 deg angle.  They will grow

     into long branches if you let them.  They are called suckers, and many

     people pinch them out to encourage the energy of the plant into

     earlier and larger fruits.  If you break one of these off when it is

     still only a few leaves long, right where it joins the plant, you can

     put it into potting soil, keep it damp and it will start a new plant.



     Put the new plant in a sunny location away from that sick one and you

     will have tomatos after the original plant has worn itself out.



     Good luck,



     Esther





______________________________ Reply Separator _________________________________

Subject: Attack of the Killer Tomato's

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/10/96 5:42 PM





Maybe I have you confused with another Esther from the Gardens List.

Anyway, I planted my very first ever vegetable.  My granddaughter had

4 tomato plants for a school project, and when she was done with them

I planted ALL 4 together!  Now I have this plant that wants to eat

Florida right outside my door.  I don't want to cut anything down

yet, because on the inside of this mess is a bunch of tomatoes.  What

a mess it is too!  Every time I touch the plant all these white bugs

fly out, that's why I thought it might be this white fly you're

talking about!  No, I'M HANGING MY HEAD IN SHAME!  What a 'horrible'

thing to do to a poor little ol' tomatoe plant!   <grin>

See, I told you I didn't know anything about herbs, let alone

vegetables!  Actually, it's become a family joke, remember the movie,

"Attack of the Killer Tomatos"?

Suzy (still VERY dizzy with an inner ear infection) Lewis

May I always be the kind of person my dog thinks I am!



>      Hi Suzy,

>

>      I would always try washing away white flys because it usually works

>      well and most plants don't mind at all.  I'm sorry (hanging my head in

>      shame) I don't remember the killer tomato plant story.  Brain is

>      caught short and you may have to tell me again.  I can't remember

>      having whiteflies on a tomato plant, either, although wilt or the

>      other problems that tomatos are prone to might weaken the plant and

>      encourage an invasion.

>

>      Last summer, with the new beds, I had soil that had never had tomatos

>      in it so they were pretty problem free.  This year will be a better

>      test of my husbandry.

>

>      Esther

>

>

> ______________________________ Reply Separator

_________________________________

> Subject: Re: Bugs on Lemon Verbena

> Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

> SMTPlink-USIS1

> Date:    6/10/96 3:13 PM

>

>

> Hi Esther!  I have something that sounds just like this that fly out

> (it seems like millions of them) every time I touch my "killer"

> <grin> (do you remember me talking about my plant?) tomato plant.

>   Would I use the same solution to get rid of them?

> Suzy Lewis

> May I always be the kind of person my dog thinks I am!

>

> >      Hi Mary Beth,

> >

> >      Could it be whiteflies?  They are common indoor pests.  They look just

> >      like their name; if you disturb the plant they fly around, little

> >      white specks.  I find that they like tender new growth on some of my

> >      plants.  I would wash the plant with a spray of water and remove any

> >      of the growth that had eggs if you can.  Or at least move the eggs.

> >

> >      They seem to like some plants better than others, and in my opinion,

> >      are a lot more destructive to plants that are not happy.  I get them

> >      on some of the plants that I bring in for the winter but they don't

> >      seem to damage them as much after I clean them up and put them back

> >      out for the summer.

> >

> >      I'm sure there are sprays for them but I haven't had to resort to that

> >      yet.

> >

> >      My Lemon Verbena is in a pot but I'm zone 5/6.  Don't know where the

> >      dividing line is (sorry).

> >

> >      Esther

> >

> > ______________________________ Reply Separator

> _________________________________

> > Subject: Bugs on Lemon Verbena

> > Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

> > SMTPlink-USIS1

> > Date:    6/10/96 11:47 AM

> >

> >

> > Help, Help

> >

> > Im just getting ready to put my Lemon Verbena in the ground and the lower

> > leaves have little oval white bug/egg things on them.  They are about 1/2

the

> > size of a pin head.

> > What can I treat them with - this is one of my most favorite herbs.

> >

> > I am in zone 7 - would I be better off keeping it in a pot so I can bring it

> >  in in the winter?

> >

> >

> > mary beth

> > portland

> >

> >

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 12:13:52 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Lemon Verbena in Zone 7



Thank you for answering about Zone 7.  One of the reasons I was brave enough to

invest in plants that would have to overwinter in really bad conditions was that

when I brought in the flowering boxes on my deck, some flowering verbena (I

think that's what it was) had not been killed by the frost.  I didn't water it

at all and it looked green until after Christmas.  After reading what others

have done I feel really bad because I probably killed it with ignorance; if I'd

watered it even a little I might have kept it dormant but living until summer.



So this year they are going in a sunny but unheated area of the garage.  It gets

heat from the house so it never freezes.  Then just water them occasionally.

We'll see.  The trick seems to be that if they are cool and underwatered they go

dormant, which is actually less difficult for them than if we try to keep them

growing under the warm, dry, poor light environment in your average living room.



I am going to try this with lemon verbena, pineapple sage, and about 6 scented

geraniums.  Maybe some lemon grass.



Esther



______________________________ Reply Separator _________________________________

Subject: Lemon Verbena in Zone 7

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/11/96 10:10 AM





Hi Mary Beth in Portland, and other herb growers/users.

I will not include all of the mail on lemon verbena because it is a pain

in the X to have to scroll down through the same messages repeatedly. What

I want to say is that I grow one plant of lemon verbena here in Bellevue,

Washington, which is maybe zone 7, the same as Portland, Oregon.  At the

end of the summer I dig it up out of the raised bed and plant it in a

large pot.  I place this pot in a small unheated "greenhouse,"actually a

shed with a large window, in my back yard. I then go out and water it

occasionally throughout the winter.  I do the same with some rosemary and

any other plants which may not make it through the winter.  In this zone,

the protection of the unheated shed seems to be sufficient to keep these

plants from dying.  They just go dormant.  If I leave the lemon verbena in

the ground over the winter and it survives, it at first looks to be

completely dead at the beginning of the summer, and it takes a long time

for it to start growing leaves again.  People who live in warmer climates

can get the lemon verbena plant to grow much larger than people in our

zone, but we can still have a very nice lemon verbena plant here.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 12:18:13 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Herbs list "HELP" for newcomers & "oldcomers"



     In her very well written note Mary Emme asks



>5. HERB OF THE WEEK. This winter there was an "herb of the week" discussion

>going--how do we get it going again, or is it something that was for whiling

>away the winter and not for the summer months?



Some of the real oldies started this practice and it kind of died out, maybe a

lack of interest thing.  But if you will propose them, I will try to contribute!

 I think sometimes nobody knew much about a particular proposed herb.  We were

doing one well known one and one not-so-well.



Esther



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 12:25:37 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Question about geraniums



     Scented geraniums are very similar to the bright, flowering ones that

     people use as annuals but they are propagated for the interesting

     scents that the leaves give off when brushed or crushed.  They do have

     flowers but the flowers are often not especially bright or large.  I

     also think they are interesting foliage plants with many varieties of

     leaves.  Some plants have very round leaves and some leaves are very

     lacy or fernlike.



     Shepherds Garden Seeds sells a set of 6 scented geraniums, which is

     how I got my start.  I would grow them as annuals but that was

     expensive so I overwinter and start new plants when they look

     straggly.  They are amazingly easy to grow from cuttings.  You can

     stick them directly in the ground but they will stay green and pretty

     for months in a vase, too.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Question about geraniums

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/11/96 9:16 AM





At 05:44 PM 6/10/96 +0000, you wrote:

>Could someone tell me what a scented geranium is?  I received a part

>of a recipe from someone and they said to put a scented geranium in

>the bottom of the pan instead of sugar.  I think the recipe was for a

>pound cake.

>

>Suzy Lewis

>May I always be the kind of person my dog thinks I am!

>

>There are many different kinds of scented geraniums. You need to go to your

local nursery and ask. I usually find them each year somewhere. In my zone

they are not hardy and I don't have room inside to winter them. I really

love the cinn, and the lemon. Good luck finding them!





Andie



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 12:27:22 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: alcoholic drinks flavoured with herbs



     A favorite of mine is:



     Bruise a sprig of mint and cover it with an ounce or two of gin in a

     tall glass.  Fill with ice and lemonade.



     Enjoy,



     Esther







>Actually, this brings up and interesting point - has anyone made any herb

>wines? Or alcoholic drinks flavoured with herbs?



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 12:29:56 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Spicy Globe Basil



     You could use it like regular basil but I would try to find simpler

     ways than pesto, for example, to give the different character of these

     a chance.  Maybe a fresh sprinkle on a very delicate soup or on

     grilled veggies.



     Just a thought.



     Esther





______________________________ Reply Separator _________________________________

Subject: Spicy Globe Basil

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/10/96 7:37 PM





I've been lurking for a couple of weeks, and I have to say this is a great

list.  After reading all the messages about Cinnamon Basil (which I *must* go

out and find) a few weeks ago, and now all the talk of pestos, I was wondering

if anyone has any suggestions for Spicy Globe Basil.  I found this beautiful

little plant a few weekends ago, and bought it because of its lovely

fragrance.  Definitely a spicy one!



Now, could someone help me out with how to use it?  Would it be the same as

sweet basil?



TIA for any and all suggestions!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 12:35:27 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[4]: Bugs on Lemon Verbena



     Whiteflies do come from other houseplants.  Otherwise healthy plants

     may have an infestation that you hardly notice.  Sucessful parasites

     never kill the host and while these are not exactly parasites the

     principle applies.  Most healthy plants can withstand them, although

     they are kind of yucky.  We control them to protect plants that are

     growing under artificial conditions which are usually a little less of

     something than the plant prefers.  Professional growers have to have

     spray or maintain organic programs to prevent serious problems in

     greenhouses.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Re[2]: Bugs on Lemon Verbena

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/10/96 5:48 PM





 Date:          Mon, 10 Jun 1996 15:39:32 EST

 From:          Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Esther said:

>      Hi Suzy,

   I can't remember  having whiteflies on a tomato plant, either, although

 wilt or the other problems that tomatos are prone to might weaken

 the plant and encourage an invasion.



*****  I put my first ever vegetable plant on my screened in porch so

I could really watch over it and it wouldn't get any bugs.  Where are

these bugs coming from?  There are little tracks all over the leaves

and all these things flying out of it.  Yuck!  And I was trying to be

such a mother hen.  :)

Suzy (I won't give up though) Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 09:40:50 -0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Pat Eurich (415)725-0600" <EURICH_P@HOSP.STANFORD.EDU>

Subject:      Re: Question about geraniums

In-Reply-To:  <960611115455_553924135@emout14.mail.aol.com>

MIME-version: 1.0

Content-type: TEXT/PLAIN; CHARSET=US-ASCII

Content-transfer-encoding: 7BIT



Scented geraniums can also be purchased through the Shepherd's Garden

Seeds catalog.  They have rose, ginger, robers lemon-rose, peach, orange,

and strawberry.



Also from the Shepherd's catalog is the following recipe:



Rose Scented Geranium Sugar



This sugar goes well in tea, lemonade or punch.  Sprinkled over sugar cookies

or fresh strawberries, or use in floral icing for cake.



1 large handful of rose scented geranium leaves

4 cups granulated sugar



Wash and thoroughly dry geranium leaves, the bruise then between the palms

of your hands.  Pour 1/2 cup of the sugar into a 4-cup mason jar, and place

a layer of leaves on top.  Add another 1/2 cup sugar, then another layer

of leaves,  Proceed in this manner until jar is full.  Cap tightly, and let

flavors infuse for a week before using.



I have the perfume scented geraniums (rose, ginger and lemon-rose)

growing in pots on my patio.  I had them about 2 months and they are

doing beautifully.



I am collecting recipes and hopefully will have time to try at least one.



Pat



Not much time for herb gardening with a full-time job and a toddler!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 14:41:57 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Peter A. Gail" <PETERGAIL@AOL.COM>

Subject:      Re: Poison Ivy



Jewelweed is Impatiens capensis or I. pallida (two species).  Also known as

touch me not.  It is said that the common garden Impatiens will work as well,

but I have not had luck with it personally.  I have found jewelweed all over

the east and down into the mountains of NC, and in Oregon and Washington.  As

far as I know, it doesn't occur in the southwest.



Good luck



Peter Gail



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 15:51:06 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Question about geraniums, Thanks!



WOW, thanks for such  great responses  on my question.  If I can find

that recipe I'll post it for you all.

Suzy (Need to go to a nursery) Lewis

May I always be the kind of person my dog thinks I am!



> Scented geraniums

>

> My lastest love!  This is my first year of even hearing about them  So far I

> have been able to find peppermint, lemon, oakleaf, and strawberry.  The all

> are doing very well in pots on my porch as I hear you should bring them

> indoors after Labor Day (here in zone 7)

>

> My kids like the fuzzy leaves on the peppermint.  So far I have not used them

> in any recipies but enjoy sitting on the porch in the evening amongst them.

>  I also hear there is a "citronella" type variety that acts much like insect

> repellant if you rub the leaves on your skin - kids like that too.

>

> I have only been able to find them in the "better" garden stores in Portland

> Or.

>

> Good luck and ENJOY.

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 15:59:55 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Question about geraniums



I can't wait until I can go and buy some of these "wonder's".  I love

things that smell good!

Suzy Lewis

> At 05:44 PM 6/10/96 +0000, you wrote:

> >Could someone tell me what a scented geranium is?  I received a part

> >of a recipe from someone and they said to put a scented geranium in

> >the bottom of the pan instead of sugar.  I think the recipe was for a

> >pound cake.

> >

> >Suzy Lewis

> >May I always be the kind of person my dog thinks I am!

> >

> >There are many different kinds of scented geraniums. You need to go to your

> local nursery and ask. I usually find them each year somewhere. In my zone

> they are not hardy and I don't have room inside to winter them. I really

> love the cinn, and the lemon. Good luck finding them!

>

>

> Andie

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 16:04:21 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Re[2]: Question about geraniums



 Date:          Tue, 11 Jun 1996 12:25:37 EST

 From:          Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

>

>      Shepherds Garden Seeds sells a set of 6 scented geraniums, which is

>      how I got my start.



Esther, do you have an address for Shepherds?  Thanks.

Thank you also for all your information!



Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 16:17:21 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[4]: Question about geraniums



     Shepherds Garden Seeds

     30 Irene Street

     Torrington CT

     203-482-3638



     and a CA number:  408-335-6910



     Now Cyndi's Web site says $3 for their catalogue but I've been meaning

     to call and ask them to only send me one a year.  If they want to

     charge you tell them they can send you the next one they would send

     me:-)))   Actually, it is kind of a peeve.  I save my catalogs and

     feel really badly about all the trees that are sacrificed just so

     someone can try to remind me of what I already know.



     Also, these plants are small but I've always had good luck with them.

     Shepherds is one of those companies that will fix something if it's a

     problem.  One year they were a few seeds short in some of my

     Nasturnium varieties, which I had ordered as a set and they sent me a

     whole new set!



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Re[2]: Question about geraniums

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/11/96 3:54 PM





 Date:          Tue, 11 Jun 1996 12:25:37 EST

 From:          Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

>

>      Shepherds Garden Seeds sells a set of 6 scented geraniums, which is

>      how I got my start.



Esther, do you have an address for Shepherds?  Thanks.

Thank you also for all your information!



Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 17:05:33 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: Pesto



I cannot think of a vegan substitue for Parmesan cheese, but for a lovely,

fresh, uncooked sauce for pasta, you can make a slurry, of sorts, with basil,

garlic and olive oil, in your food processor or blender, and then toss it

with hot cooked pasta. A fe strips of roasted red bell pepper on top

complements the color and flavor. I routinely freeze just such a slurry every

summer in ice cube trays. If I want to make traditional pesto, I add the

cheese and nuts after I have thawed out a couple of cubes. Works like a charm

and tastes like summer.



Regards



Sara Anne Corrigan

...who has to talk at her master gardener association meeting  tonight about

herb gardening



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 17:05:40 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: Spicy Globe Basil



you can indeed use it just like "regular basil" ... subtle flavor

distinctions are pleasant



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 11 Jun 1996 20:00:06 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: FENNEL RECIPES



>>>>>>>>>>

Hi, I am almost completely new at growing herbs (1 cinnamon basil survived

last year).

I was wondering if there is a difference between fennel grown for seed and

that grown

for the bulb.  If there is a difference, how do I tell which one I have?

                        -Lucy





I have not planted the seeds yet.  The seed packet says "Fennel" and under

that

it says "Zefa Fino".  I think it is labeled as an herb.  It is extremely

vague.

                        -Lucy



>>>>>>>>>



Lucy I'll try to answer your question. From what I understand

Florence fennel, sweet fennel, bulb fennel, finocchio, (Latin name

Foeniculum vulgare var. azoricum) is the one where you can eat the

bulbous stalk bases as a vegetable (you keep them hilled up as they

develop). You can eat any of the var. ( someone correct me if I'm wrong)

of fennel as far as leaves which you can pick anytime, leaf bases best

in the spring when they are tender, stems anytime, roots are even used

dried in decoctions, you can use the unripe seeds fresh in summer, or

ripe seeds, harvest before they fall. Bronze fennel is grown mostly for

its foliage but can be eaten too.  As for what you have since it saids simply

fennel at the top I think it is Foeniculum vulgare,which is the latin name or

is simply called fennel I guess its a common var.  it grows tall, is a

biennial

or perennial, I assume according to where you live. hollow stems and glossy,

pinnate foliage divided into threadlike leaflets. Dull yellow flowers are

produced

in the summer followed by gray-brown seeds. Height about 6ft according to

what i'm reading. I hope this answers your question. I know you asked before

and I had meant to respond then but I've been rather busy here Sorry!



Janice

Bean Station, TN



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 00:39:43 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: Pesto



I make this same slurry and freeze for winter use.  I also freeze zucchini puree

for soup in the winter - when ready to eat, thaw and add chicken stock and a

frozen cube of pesto - wonderful combo.  I have also added a pesto cube to

ordinary veggie or beef soup.



In message  <960611170533_132797971@emout15.mail.aol.com> The Culinary Herbs &

Spices List writes:

> I cannot think of a vegan substitue for Parmesan cheese, but for a lovely,

> fresh, uncooked sauce for pasta, you can make a slurry, of sorts, with basil,

> garlic and olive oil, in your food processor or blender, and then toss it

> with hot cooked pasta. A fe strips of roasted red bell pepper on top

> complements the color and flavor. I routinely freeze just such a slurry every

> summer in ice cube trays. If I want to make traditional pesto, I add the

> cheese and nuts after I have thawed out a couple of cubes. Works like a charm

> and tastes like summer.

>

> Regards

>

> Sara Anne Corrigan

> ....who has to talk at her master gardener association meeting  tonight about

> herb gardening





Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 00:40:56 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: Lemon Verbena in Zone 7



In message  <9605118345.AA834520362@ma02q.BULL.COM> The Culinary Herbs & Spices

List writes:

> Thank you for answering about Zone 7.  One of the reasons I was brave enough

> to

> invest in plants that would have to overwinter in really bad conditions was

> that

> when I brought in the flowering boxes on my deck, some flowering verbena (I

> think that's what it was) had not been killed by the frost.  I didn't water

> it

> at all and it looked green until after Christmas.  After reading what others

> have done I feel really bad because I probably killed it with ignorance; if

> I'd

> watered it even a little I might have kept it dormant but living until

> summer.

>

> So this year they are going in a sunny but unheated area of the garage.  It

> gets

> heat from the house so it never freezes.  Then just water them occasionally.

> We'll see.  The trick seems to be that if they are cool and underwatered they

> go

> dormant, which is actually less difficult for them than if we try to keep

> them

> growing under the warm, dry, poor light environment in your average living

> room.

>

> I am going to try this with lemon verbena, pineapple sage, and about 6

> scented

> geraniums.  Maybe some lemon grass.

>

> Esther



I agree with the reduced watering and cool temp to allow them to go dormant.  I

live on edge of zone 3 and 4 - all my scented geraniums, rosemary, dittany of

crete, and other borderline hardy herbs are grown in pots and given a mild

winter treatment by spending the cold months (Nov. to Apr.) in an unused and

unheated second story bedroom with southern exposure where the temperature

averages 45 in the dead of winter - the plants don't grown much - then about

Feb. as the sun gets higher they send out new growth which by late April is

pretty leggy - I just prune them back and after some adjustment to the outdoors

they grow thick and bushy again.  I have not tried lemon verbena.  Also I have

been successful in wintering over potted Lady Lavender by burying the pot under

12 inches of straw, then being sure that the snowblower shoots some snow on top

of the straw.  This year I plan to try this method with a potted rosemary plant.



Sue in MN where we have just had our fourth day of 80-90 degrees -the basils

finally went in the ground tonight!

>





Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 00:41:50 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: Poison Ivy; jewelweed tea  for washing



In message  <199606111358.JAA22161@mail-e2b-service.gnn.com> The Culinary Herbs

& Spices List writes:

>

> Another idea might be to use Dr. Bronner's Peppermint liquid

> castile soap (with whom I have no financial or other connection)

> instead of detergent. It cuts thru everything.

>

>

>

> Karen P.  Raley

> kraley@gnn.com



Karen:

Where can you purchase this soap?







Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 07:05:31 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Bugs on Lemon Verbena

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>I don't know about the bugs, mine doesn't have any. I have my lemon verbena in

>the ground since last oct.  I was told it wouldn't come back so I bought a new

>plant this year.  About two weeks after I planted the new one, last years came

>back.  We had one of the worse winters in years.  The common belief is that if

>any plants came back this spring, they will live through anything.

>Mary etc

>Zone 7/8

I have grown lemon verbena plants for twenty years and never ever seen a

bug on it!!  Is the plant happy? Sunny, warm well drained spot? If in a pot

a nice big one and watered almost every day?



Keep the Faith Always

                      ---Danny xxx

PS Please put Bon Jovi or something in the subjectline so's that i know

it's you ;-)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 07:05:44 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Scented geraniums

Mime-Version: 1.0

Content-Type: text/plain; charset="iso-8859-1"

Content-Transfer-Encoding: quoted-printable



Here is some info from our old catalogue. I love to plant them near

walkways. The rose is very calming either hosed or in sleep pillows

:From The Fragrant Garden Plant Catalogue" Out of print please do not ask

for a copy..

Scented Geraniums Scented Leaf Pelargoniums=8D

There is nothing more delightful than walking out after rain and breathing

deeply of an air fragrant with lime and peppermint, mint and rose.

There is nothing more tempting than brushing past bushes redolent with

wonderful lemon, coconut and musk smells on a still Autumn evening, or

gathering handfuls of fragrant leaves for the bliss of a long, hot bath.

To do this,  suround your back door or your walk ways with the

old-fashioned scented pelargoniums, the geraniums that our grandmothers

knew.

Their uses are innumerable. Make "tussie-mussies" by collecting the

fragrant leaves around a gardenia, a bunch of sweet peas or a cluster of

rosebuds. Tie the posy with velvet ribbon and when the leaves begin to dry

out, hang them in your wardrobe to sweeten the air and help repel moths.

Use their leaves in jellies, jams, custards and cakes and in sachets and

pillows. Make use of their leafy abundance in pot-pourri mixtures, ringing

the changes by choosing for sweetness or spice, subtlety or headiness.

Press some leaves and make up into bookmarks. Make up tiny sachets of dried

leaves in a porous fabric and pop into a pretty jar. Give these to a friend

to perfume bath water, or enjoy them yourself after a long back-breaking

day in the garden.

Candy the flowers and use them to top a birthday cake or as luxurious

sweets. Combine them with herbs for flavouring and decoration.

Best of all, rub the leaves and release their oils and life will suddenly

come up roses and perhaps even strawberry!

Grow fragrant geraniums in a dry hot spot.They like sandy soil and will

even grow on the beach! Here is a list of the "lovelies" that we grow.

We've noted some specific uses, but it's very much a matter of creative

experiment.

        Apple (P. odoratissimum). Height:40cm Apple, or the sweetest of

"juicy fruit" smells, come from the bruised leaves of this dear little

plant. Soft green leaves, minute flowers and compact growth habit make this

a perfect hanging basket specimen. Use particularly in apple jelly and in

salads.

        Candy Dancer (P. denticulatum). Height: 40cm A very nice specimen,

with much-indented leaves, fern-like but strong. Sweet, pungent perfume and

pink flowers which can be candied.

        Coconut (P. grosaroides). Height:16cm This little plant's fragrance

is so strongly coconut that it is sometimes not even necessary to bruise

the leaves. Dark pink, tiny flowers and dark green leaves make this good

for hanging baskets.

        Dark Lady. Height: 1m This large-leafed spreading pelargonium is

distinguished by its sharp peppermint fragrance and sometimes by dark lines

radiating along the veins of the soft leaves. Crush and chop a leaf through

a lemon jelly for a delicious, lemon-mint flavour.

        Endsleigh. Height: 0.8m A very pretty semi-prostrate dark green

plant sometimes with deep purple-maroon markings on softly frilled leaves.

Pine scented.

        Finger Bowl Geranium (Crispum minor). Height:80cmPreviously known

as Prince Rupert, now given its old Victorian name. One of the most

beautiful of all scented pelargoniums  fragrance of crushed lemon peel;

tiny ruffled leaves and lavender coloured flowers. Used, as its name

implies, floated in finger bowls, in summer drinks or in salads.

        French Lace (Variegated Crispum). Height:80cm Slightly larger leaf

than the Prince Rupert, with very pretty frilled green leaves outlined in

cream. Pungent. Rare

        Ginger (P. torento). Height: 80cm Round, similar in shape to the

Lime Scented but with a distinctive gingery fragrance.

        Lady Plymouth (Variegated Mint Rose).Height:80cm Difficult to

propagate but with beautiful pale cream-edged indented leaves. An excellent

contrast plant with a cool mint-rose fragrance

        Lime (P. nervom). Height:60cm Upright growing bush with smooth

rounded leaves having the most mouth-watering lime fragrance. Flowers are

large in proportion to leaf size and are pink-lilac in colour.

        Mint Rose. Height:85cm This is the green form of the Lady Plymouth.

It is refreshing in fragrance and attractive to grow.

        Nutmeg (P. fragrans). Height:30cm Still one of our special

favourites. A true nutmeg fragrance from a plant with similar growing

habits to the apple. Delightful little plant, used especially in egg

custards or with plain cakes.

        Prince Rupert (Crispum major). Height: 80cm. This is a different

plant from the tiny leaved Crispum Minor (in this catalogue as Finger-Bowl

Geranium). It is paler green in colour and with slightly larger ruffled

leaves. Lemony citrus fragrance. Very pretty.

        Rober's Lemon Rose. Height: 1m A hardy grower, with distinct

lemon-rose fragrances. Use in custards, cake tins, or best of all, with

lemon verbena in a sleep pillow or pot pourri. The fragrance from this

plant tends to make one drowsy.

        Rose. Height:1m Although we grow several rose-scented pelargoniums,

we think this large leafed rose is without a doubt the sweetest in

fragrance and the most prolific in leaf. It makes excellent pot pourri, is

good in sleep pillows and can be used in all kinds of cooking where it

imparts its inimitable fragrance.

        Scarlet Pet. Height: 25cm. No matter what the season, this nicely

scented plant nearly always adds a splash of brilliant scarlet to the

garden. It looks charming in a "tussie-mussie".

        Snowflake. Height: 80cm. This pelargonium gets its name from the

variegated snow-spotted, splotched leaves. It is an attractive plant, with

lightish green leaves and a lovely rose fragrance.

        Spice. (P. denticulatum). Height: 50cm This pelargonium is

incredible. Dainty fern-like leaves are sticky and have a strong spicy

fragrance.

        Tomentosum (Velvet Leaved Peppermint). Soft, downy, large-leaved

plant, which can be trained to climb or tumble in a tub or hanging basket.

Try taking two leaves and placing them underneath a warm chocolate cake in

your cake tin. When the cake is cut, there is the delightful aroma of

choc-peppermint. One of our favourite plants, Tomentosum will grow in shade

or sun but needs protection from hard frosts.

        Tuiti Fruiti. This amazing little plant is the cross between the

apple-scented and the nutmeg-scented pelargoniums. It has a dainty frilled

leaf and is reminiscent of apples baked with cloves. Limited stocks,rare

annual geranium only occasionally available.

        Old Spice. We also have the other nutmeg-apple cross which is known

as "Old Spice". It has darker, softer leaves and comes out much spicier

than Tuiti Fruiti. Limited stocks.

        Small Leafed Quercifolium. The foliage of this charming plant is

oak-leaf shaped and spicy. In full n, the plant sometimes develops

beautiful maroon-purple markings.

        Mabel Grey. Absolutely extraordinary fragrance  sharpest and most

nose filling lemon peel. Large rather pretty leaf. Holds fragrance well

when dried for pot pourris. Limited stocks. Very,  rare. Quite difficult to

propagate.



Keep the Faith Always

                      ---Danny xxx

PS Please put Bon Jovi or something in the subjectline so's that i know

it's you ;-)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 07:05:53 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Spicy Globe Basil

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



The little leaved basils are the best for pesto but  a little time

consuming to prepare.

You can make a pesto from any herb.



Keep the Faith Always

                      ---Danny xxx

PS Please put Bon Jovi or something in the subjectline so's that i know

it's you ;-)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 08:34:52 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Chris Reeve <CReeve@BANYAN.COM>

Subject:      Herb of the week

MIME-Version: 1.0

Content-type: text/plain; charset=US-ASCII



uh..I was the person who originally started "herb of the week", as this was a

brand new list, and there was hardly any traffic.  I discontinued doing this

once the list developed its own momentum.  Also, it seemed like there were 2

groups of people: people who wanted to pursue an herb study and people who

just wanted to talk about whatever.  The herb study group seemed to be in the

minority, so I gracefully (?) backed away.



Chris

creeve@banyan.com

also reevebar@hey.net (home)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 09:47:48 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Merlene T <MerleneT@AOL.COM>

Subject:      Re: Scented geraniums



Hi Danny:



What a great post re scented geraniums.  I have almost all those you listed.

 I live in zone 9 and they have overwintered for the past two years.  I have

a problem knowing when to cut them back.  Most information I have read says

to cut back to half in mid season???  When would mid season be??  I have a

mosquito plant that is going buzerk!  I took it out of a  one gallon clay pot

and put it into the soil and it is now 4ft wide and 4ft high.  It looks so

healthy I hate to cut it back but must as it is crowding other herbs.  Do you

think now is good time to cut back?



What I have been doing is cutting back whenever they seem to get rangy.



Thanks again for your informative post.



**Merlene@aol.com**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 09:48:10 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Merlene T <MerleneT@AOL.COM>

Subject:      Re: Basils



Hi All:



I live in zone 9.  Is it to late to plant basil from seed?  Or for that

matter, is it to late to plant any herbs from seed.  As I have a long growing

period I believe I can. but the hot weather always makes me hesitant.



TIA



**Merlene**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 11:02:59 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jan Gordon <jrg14@CORNELL.EDU>

Subject:      Re: Pesto/vegan cheese

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Many vegetarians use nutritional yeast flakes as a cheese substitute.  It

has a cheesy flavor and works well in sauces.  It is also great sprinkled

on popcorn.

(note, there is a difference between nutritional yeast and other types, be

sure to read the label).

Also, if you check in your local health food store, you will find vegan

cheeses in the deli case.



>I cannot think of a vegan substitue for Parmesan cheese, but for a lovely,

>fresh, uncooked sauce for pasta, you can make a slurry, of sorts, with basil,

>garlic and olive oil, in your food processor or blender, and then toss it

>with hot cooked pasta. A fe strips of roasted red bell pepper on top

>complements the color and flavor. I routinely freeze just such a slurry every

>summer in ice cube trays. If I want to make traditional pesto, I add the

>cheese and nuts after I have thawed out a couple of cubes. Works like a charm

>and tastes like summer.

>

>Regards

>

>Sara Anne Corrigan

>...who has to talk at her master gardener association meeting  tonight about

>herb gardening



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

Jan Gordon  <jrg14@cornell.edu>

Office for Research, Ag. Experiment Station

245 Roberts Hall, Cornell University

Phone:  (607) 255-2552

Fax: (607) 255-9499

WWW:  http://www.cals.cornell.edu/OfficeResearch/



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 11:36:26 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lucy Blais <lythir@TOGETHER.NET>

Subject:      Re: Poison Ivy

In-Reply-To:  <960611144132_215138730@emout08.mail.aol.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Tue, 11 Jun 1996, Peter A. Gail wrote:



Oh, I remember now! I was riffling through my mail and wondering what

"jewelweed" is.  We have a prodigious amount of it growing as weeds next

to the house.  What part of the plant do you use?

                        -Lucy





> Jewelweed is Impatiens capensis or I. pallida (two species).  Also known as

> touch me not.  It is said that the common garden Impatiens will work as well,

> but I have not had luck with it personally.  I have found jewelweed all over

> the east and down into the mountains of NC, and in Oregon and Washington.  As

> far as I know, it doesn't occur in the southwest.

>

> Good luck

>

> Peter Gail

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 09:22:11 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

Subject:      Basil Vinegar

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



With all the basil that is growing on our list I thought I would send in

one of my uses for basil. I make lots of herb vinegars and by far the

favorite of all my recipients is Basil/Garlic.  The second is

Chile/Oregano/Garlic which I'll also send.



I use any jar without metal in the lid that is a good size.  I make sure

that the jar is clean and dry. (Be sure it is dry!).  I  put in lots

of clean, DRY basil(minimum of 6-7 sprigs but use more if you can) and 2

or 3 peeled garlic cloves. Then I fill the jar

to the brim with distilled white or cider vinegar.  Let it steep for at

least 2 weeks before using.  If I'm giving it away I usually pour it into

a pretty bottle, using a funnel and coffee filter to get rid of any

debris.  Then I'll add a few fresh sprigs of basil and a new garlic

clove.       This is GREAT used in salad dressings and marinades.



The Chile/Oregano/Garlic vinegar is made the same way.  I use dried

chiles and stuff them whole into the jar.  They plump up after a few

days.  You can use fresh, but be sure to poke a hole or 2 into them first

so that the vinegar can permeate.  This vinegar is good with any Mexican

recipes that use vinegar--like salsa cruda.  If you use a dried hot chile

a little of the spicy heat will permeate the vinegar.  As my 2 year old

would say:   MMMMMMMMMMMMMMMM, tae-ty!



The reason for the emphasis on DRY is that any water from a wet jar or

just rinsed herbs can cause the vinegar to turn slightly cloudy.  I

have never been able to filter out the cloudiness.



Chris--Yes! We've just set a closing date on our new home.  Now the fun

of a new garden begins!  If only this darn heat would dissipate!

#########################################

Chris McElrath Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 12:13:51 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Dorsett <dorsett@TIMA.COM>

Subject:      Monarda lambada



    I bought a plant named Monarda lambada on Saturday.  It doesn't look like

the beebalms.  It is suppposed to send up pink flowers from basal growth, and

get about 30" tall.  The stems are sending out rootlets where they touch the

ground and it seems to have a somewhat floppy habit.  I can't find it in my books.

    Is there a Monarda lambada or do I have a misnamed plant?  If you have a

reference for Monarda lambada, would you please tell me, so I can get it and

read up on my new prize?



Thanks,

    Barb in Southern Indiana <dorsett@tima.com>    Zone 5/6



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 13:09:04 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Basils



     I would think that you could start any heat loving plant and get a

     harvest with your long season.  Basil is one of those for sure.  So

     many herbs and spices came from warm countries that I'm having a hard

     time thinking of any exceptions.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Basils

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/12/96 9:54 AM





Hi All:



I live in zone 9.  Is it to late to plant basil from seed?  Or for that

matter, is it to late to plant any herbs from seed.  As I have a long growing

period I believe I can. but the hot weather always makes me hesitant.



TIA



**Merlene**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 14:31:10 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Scented geraniums



WOW, I'M SPEECHLESS!!!  THANK YOU!

Suzy (I'm oughta here to the nursery) Lewis

May I always be the kind of person my dog thinks I am!





> Here is some info from our old catalogue. I love to plant them near

> walkways. The rose is very calming either hosed or in sleep pillows

> :From The Fragrant Garden Plant Catalogue" Out of print please do not ask

> for a copy..

> Scented Geraniums Scented Leaf Pelargoniumsi

> There is nothing more delightful than walking out after rain and breathing

> deeply of an air fragrant with lime and peppermint, mint and rose.

> There is nothing more tempting than brushing past bushes redolent with

> wonderful lemon, coconut and musk smells on a still Autumn evening, or

> gathering handfuls of fragrant leaves for the bliss of a long, hot bath.

> To do this,  suround your back door or your walk ways with the

> old-fashioned scented pelargoniums, the geraniums that our grandmothers

> knew.

> Their uses are innumerable. Make "tussie-mussies" by collecting the

> fragrant leaves around a gardenia, a bunch of sweet peas or a cluster of

> rosebuds. Tie the posy with velvet ribbon and when the leaves begin to dry

> out, hang them in your wardrobe to sweeten the air and help repel moths.

> Use their leaves in jellies, jams, custards and cakes and in sachets and

> pillows. Make use of their leafy abundance in pot-pourri mixtures, ringing

> the changes by choosing for sweetness or spice, subtlety or headiness.

> Press some leaves and make up into bookmarks. Make up tiny sachets of dried

> leaves in a porous fabric and pop into a pretty jar. Give these to a friend

> to perfume bath water, or enjoy them yourself after a long back-breaking

> day in the garden.

> Candy the flowers and use them to top a birthday cake or as luxurious

> sweets. Combine them with herbs for flavouring and decoration.

> Best of all, rub the leaves and release their oils and life will suddenly

> come up roses and perhaps even strawberry!

> Grow fragrant geraniums in a dry hot spot.They like sandy soil and will

> even grow on the beach! Here is a list of the "lovelies" that we grow.

> We've noted some specific uses, but it's very much a matter of creative

> experiment.

>         Apple (P. odoratissimum). Height:40cm Apple, or the sweetest of

> "juicy fruit" smells, come from the bruised leaves of this dear little

> plant. Soft green leaves, minute flowers and compact growth habit make this

> a perfect hanging basket specimen. Use particularly in apple jelly and in

> salads.

>         Candy Dancer (P. denticulatum). Height: 40cm A very nice specimen,

> with much-indented leaves, fern-like but strong. Sweet, pungent perfume and

> pink flowers which can be candied.

>         Coconut (P. grosaroides). Height:16cm This little plant's fragrance

> is so strongly coconut that it is sometimes not even necessary to bruise

> the leaves. Dark pink, tiny flowers and dark green leaves make this good

> for hanging baskets.

>         Dark Lady. Height: 1m This large-leafed spreading pelargonium is

> distinguished by its sharp peppermint fragrance and sometimes by dark lines

> radiating along the veins of the soft leaves. Crush and chop a leaf through

> a lemon jelly for a delicious, lemon-mint flavour.

>         Endsleigh. Height: 0.8m A very pretty semi-prostrate dark green

> plant sometimes with deep purple-maroon markings on softly frilled leaves.

> Pine scented.

>         Finger Bowl Geranium (Crispum minor). Height:80cmPreviously known

> as Prince Rupert, now given its old Victorian name. One of the most

> beautiful of all scented pelargoniums  fragrance of crushed lemon peel;

> tiny ruffled leaves and lavender coloured flowers. Used, as its name

> implies, floated in finger bowls, in summer drinks or in salads.

>         French Lace (Variegated Crispum). Height:80cm Slightly larger leaf

> than the Prince Rupert, with very pretty frilled green leaves outlined in

> cream. Pungent. Rare

>         Ginger (P. torento). Height: 80cm Round, similar in shape to the

> Lime Scented but with a distinctive gingery fragrance.

>         Lady Plymouth (Variegated Mint Rose).Height:80cm Difficult to

> propagate but with beautiful pale cream-edged indented leaves. An excellent

> contrast plant with a cool mint-rose fragrance

>         Lime (P. nervom). Height:60cm Upright growing bush with smooth

> rounded leaves having the most mouth-watering lime fragrance. Flowers are

> large in proportion to leaf size and are pink-lilac in colour.

>         Mint Rose. Height:85cm This is the green form of the Lady Plymouth.

> It is refreshing in fragrance and attractive to grow.

>         Nutmeg (P. fragrans). Height:30cm Still one of our special

> favourites. A true nutmeg fragrance from a plant with similar growing

> habits to the apple. Delightful little plant, used especially in egg

> custards or with plain cakes.

>         Prince Rupert (Crispum major). Height: 80cm. This is a different

> plant from the tiny leaved Crispum Minor (in this catalogue as Finger-Bowl

> Geranium). It is paler green in colour and with slightly larger ruffled

> leaves. Lemony citrus fragrance. Very pretty.

>         Rober's Lemon Rose. Height: 1m A hardy grower, with distinct

> lemon-rose fragrances. Use in custards, cake tins, or best of all, with

> lemon verbena in a sleep pillow or pot pourri. The fragrance from this

> plant tends to make one drowsy.

>         Rose. Height:1m Although we grow several rose-scented pelargoniums,

> we think this large leafed rose is without a doubt the sweetest in

> fragrance and the most prolific in leaf. It makes excellent pot pourri, is

> good in sleep pillows and can be used in all kinds of cooking where it

> imparts its inimitable fragrance.

>         Scarlet Pet. Height: 25cm. No matter what the season, this nicely

> scented plant nearly always adds a splash of brilliant scarlet to the

> garden. It looks charming in a "tussie-mussie".

>         Snowflake. Height: 80cm. This pelargonium gets its name from the

> variegated snow-spotted, splotched leaves. It is an attractive plant, with

> lightish green leaves and a lovely rose fragrance.

>         Spice. (P. denticulatum). Height: 50cm This pelargonium is

> incredible. Dainty fern-like leaves are sticky and have a strong spicy

> fragrance.

>         Tomentosum (Velvet Leaved Peppermint). Soft, downy, large-leaved

> plant, which can be trained to climb or tumble in a tub or hanging basket.

> Try taking two leaves and placing them underneath a warm chocolate cake in

> your cake tin. When the cake is cut, there is the delightful aroma of

> choc-peppermint. One of our favourite plants, Tomentosum will grow in shade

> or sun but needs protection from hard frosts.

>         Tuiti Fruiti. This amazing little plant is the cross between the

> apple-scented and the nutmeg-scented pelargoniums. It has a dainty frilled

> leaf and is reminiscent of apples baked with cloves. Limited stocks,rare

> annual geranium only occasionally available.

>         Old Spice. We also have the other nutmeg-apple cross which is known

> as "Old Spice". It has darker, softer leaves and comes out much spicier

> than Tuiti Fruiti. Limited stocks.

>         Small Leafed Quercifolium. The foliage of this charming plant is

> oak-leaf shaped and spicy. In full n, the plant sometimes develops

> beautiful maroon-purple markings.

>         Mabel Grey. Absolutely extraordinary fragrance  sharpest and most

> nose filling lemon peel. Large rather pretty leaf. Holds fragrance well

> when dried for pot pourris. Limited stocks. Very,  rare. Quite difficult to

> propagate.

>

> Keep the Faith Always

>                       ---Danny xxx

> PS Please put Bon Jovi or something in the subjectline so's that i know

> it's you ;-)

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 14:40:33 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ana Theresa Morlet <amorlet@TENET.EDU>

Subject:      alcoholic drinks

In-Reply-To:  <199606120357.WAA10665@formby.tenet.edu>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Mint, Gin & lemonade! Sounds great, but what kind of mint...or does it

matter?



Anyone familiar with Japanese mint?

I use peppermint for hot tea but Yerbabuena to flavor ice tea because

it's milder.



TIA, Ana



Ana Miniel Morlett

Northside ISD

Bil/ESL Specialist

San Antonio, Texas



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 18:17:12 -0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lynette Scribner <lscrib@GORGE.NET>

Subject:      Re: Basil Vinegar

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>The reason for the emphasis on DRY is that any water from a wet jar or

>just rinsed herbs can cause the vinegar to turn slightly cloudy.  I

>have never been able to filter out the cloudiness.

>

>Chris



Chris,



Do you mean dry as in 'fresh but not wet' or dried as in crispy?  Thanks

for sharing the recipes!  They sound wonderful!



Lynette



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 18:34:05 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: Basils



your basil-from-seed should do just fine. It loves hot weather. The more the

better.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 19:27:55 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Frank Whitman <writething@STLNET.COM>

Subject:      Re: Iced tea -Reply

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I would love to, since Saturday we have had six inches here in St. Louis.

You will recll its only three years since the "500 year" flood. We are

heading that way again.





At 08:03 AM 6/11/96 -0500, you wrote:

>Please send some of that rain to Texas.  Thanks

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 21:29:40 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Peter A. Gail" <PETERGAIL@AOL.COM>

Subject:      Re: Poison Ivy



Lucy, et al



Those interested in knowing what part to use and how to use it on jewelweed,

please give me your snail mail address and I will send you a copy of my

column on Jewelweed from the Business of Herbs.  Or, if you subscribe to The

Herb Companion, look about two or three years back for my article on

Jewelweed in that publication.



Peter Gail



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 21:29:39 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Iced tea -Reply

In-Reply-To:  <199606130027.TAA19055@home.stlnet.com>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



We had about 1/4 inch today... Thanks any little bit helps



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 22:40:19 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Woolman <wool84@NIIA.NET>

Subject:      Re: Question about geraniums

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 10:13 AM 6/11/96 -0400, you wrote:

>Cant' scented geraniums be hung upside down in a cool basement the way I

>am told people winter over regular flowering geraniums?  Mary Curtis

>

>I'm not sure, I've never tried!! I've never tried with regular geraniums

either! I'd love to! Does anyone know how this is done?



Andie



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 12 Jun 1996 23:46:56 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Woolman <wool84@NIIA.NET>

Subject:      Re: Herb of the week

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 08:34 AM 6/12/96 -0400, you wrote:

>uh..I was the person who originally started "herb of the week", as this was a

>brand new list, and there was hardly any traffic.  I discontinued doing this

>once the list developed its own momentum.  Also, it seemed like there were 2

>groups of people: people who wanted to pursue an herb study and people who

>just wanted to talk about whatever.  The herb study group seemed to be in the

>minority, so I gracefully (?) backed away.

>

>Chris

>creeve@banyan.com

>also reevebar@hey.net (home)

>

>I'm new to this list and herbs, and I think it would be a great idea to

revive your "herb of the week"! That's why I joined this list -- to learn

all that I can about herbs!



Andie

"The time will come when men such as I

will look on the murder of animals as

they now look on the murder of men."



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 05:11:23 GMT

Reply-To:     HeK@hetta.pp.fi

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Henriette Kress <HeK@HETTA.PP.FI>

Organization: ...ei meill' oo...

Subject:      Re: Herb of the week

In-Reply-To:  <vines.NvsK+HcfjlA@ismtp.banyan.com>



On Wed, 12 Jun 1996 08:34:52 -0400, in  Chris Reeve <CReeve@BANYAN.COM> wrote:



>uh..I was the person who originally started "herb of the week", as this was a

>brand new list, and there was hardly any traffic.  I discontinued doing this

>once the list developed its own momentum.  Also, it seemed like there were 2

>groups of people: people who wanted to pursue an herb study and people who

>just wanted to talk about whatever.  The herb study group seemed to be in the

>minority, so I gracefully (?) backed away.



I kind of liked the full spectrum of information on a particular plant each

week. Somewhere on my backburner I have this project of consolidating all the

pearls of wisdom and posting them on the web, under a 'culinary herblist'

heading or something such.

I'm all for starting it again, but Really and Truly it's Summer now, and I

couldn't contribute much right now - I'd like to save it for Winter when there's

nothing but snowstorms and some stars (and sometimes the moon) outside my

window.



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:         Thu, 13 Jun 1996 00:25:54 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Woolman <wool84@NIIA.NET>

Subject:      bunnies

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi! I've been having trouble with rabbits eating my purple cone flower and a

couple of other plants. Does anyone have a solution to this problem? I don't

want to hurt the cute little buggers, I just want them to stop eating my herbs!!



Andie



"The time will come when men such as I

will look on the murder of animals as

they now look on the murder of men."



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 03:46:25 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Scented geraniums

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Hi Danny:

>

>What a great post re scented geraniums.

Danny is my 15YO daughter who surfs the net looking for Bon Jovi gear and

changes my signature without me knowing it. Kids keep you alive dont they!

>What I have been doing is cutting back whenever they seem to get rangy.

I think this is the way to go. They dont need to be trimmed except for use

or aesthetics







Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 04:05:34 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Herb of the week became herb of the day hour minute.

Perhaps we can do a list like the following.

 Fisrt in gets that week

 or

 each person gets one choice

 or

 could it be moderated by Henriette after suggestions from group?

Best idea??

EG

Herb of the week list

ForJune 1996

Weekstarting 17th; herb:

Weekstarting 24th;  herb:

For July 1996

Weekstarting 1st herb:

Weekstarting 8th  herb:

Weekstarting 15th  herb:

Weekstarting 22nd  herb:

Weekstarting 29th  herb:

For August 1996

Weekstarting 5th  herb:

Weekstarting 12th  herb:

Weekstarting 19th  herb:

Weekstarting 26th  herb:

For September

Weekstarting 2nd  herb: etc



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 05:45:16 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         dwhite <dwhite@IO.COM>

Subject:      Vetiver & Patchouli

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Can anyone relate their experiences growing and harvesting Vetiver grass and

roots? Would it be necessary to container grow them in Zone 8-9?  I once saw

some fans made from the roots in New Orleans and they had a wonderful fragrance.



Also, is patchouli an annual or perienial?



Thanks in advance,



Dana

dwhite@io.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 12:23:19 UT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ronald Martin <RonCarol@MSN.COM>

Subject:      Chamomile



Enjoying the list - thanks everyone.



I have planted lots of chamomile - to make tea.

Am I correct in harvesting the flowers when they're in full bloom and using

them to make tea? Please advise. Thanks.



Carol Martin "Humid in Hummelstown"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 09:31:54 -0300

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mindy Vinqvist <mvinqvist@MTA.CA>

Subject:      Re: bunnies

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Hi! I've been having trouble with rabbits eating my purple cone flower and a

>couple of other plants. Does anyone have a solution to this problem? I don't

>want to hurt the cute little buggers, I just want them to stop eating my

herbs!!

>

>Andie

Hi Andie,

        I had similar problems with bunnies eating the leaves off my

blueberry plants then dancing for joy in my other herbs.  I received three

suggestions - bloodmeal placed around the plants has a smell that keeps the

rabbits away, but apparently is not too offensive to people (although I have

no idea how it affects neighbors dogs etc), and can be purchased at a garden

supply store - marigolds apparently also have a smell that keeps rabbits

away, plus you have the bonus that marigolds are edible - and, last but not

least, a fence was suggested.  Being a natural born procrastinator, I didn't

try anything yet, and with the blueberry leaves gone it seemed the bunnies

lost interest in my little garden.  Now I see the leaves are coming back

(well, new leaves are coming to be correct) and so far the critters are

ignoring them (too excited about the clover etc in our lawn I guess) so I

will hopefully have time to try the marigold route.  Good luck.  And you

know, if things get desperate, I am sure we can all come up with some good

rabbit recipes (hee hee).



smiles

Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Given the optimum in temperature, humidity, light, pressure and all other

factors, the organism will do what it darn well pleases."--Harvard Law (one

of Murphy's)



"Know thyself?  If I knew myself I'd run away" Johann Wolfgang von Goethe



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 09:24:37 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Herb of the week



I'm new to this list and herbs also, and I also joined to learn all

that I can about herbs.  I would love to have this started, but I

would have to go to the library for my imput.

Suzy Lewis



> >I'm new to this list and herbs, and I think it would be a great idea to

> revive your "herb of the week"! That's why I joined this list -- to learn

> all that I can about herbs!

>

> Andie

> "The time will come when men such as I

> will look on the murder of animals as

> they now look on the murder of men."

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 11:32:34 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Chamomile

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Enjoying the list - thanks everyone.

>

>I have planted lots of chamomile - to make tea.

>Am I correct in harvesting the flowers when they're in full bloom and using

>them to make tea? Please advise. Thanks.

>

>Carol Martin "Humid in Hummelstown"

Yes. I find 2-3 fresh flowers to a cup is enough for me.



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 09:14:27 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: bunnies

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 09:31 AM 6/13/96 -0300, you wrote:

>>Hi! I've been having trouble with rabbits eating my purple cone flower and a

>>couple of other plants. Does anyone have a solution to this problem? I don't

>>want to hurt the cute little buggers, I just want them to stop eating my

>herbs!!

Okay, I know of three ways.  First, we plant our garden next to the dog pen

so that the rabbits get scared away.  Second, urine can help.  Third string

some noise makers in the garden to scare them away.  IF all else fails,

I went to a Star Trek convention were the lady was sell home made

tribbles.   She was a buck skinner and used the fur.   That's what I call

last measure,  (but I leave in the country and after making sure she did

eat the critters, I bought two.)



Denise



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 12:43:44 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      What kind of mint???



Hi Everyone!!!



I bought some mint sprigs from the Farmers market and put them in water.

Three have sprouted. I'm trying to figure out what type of mint I have. Can

anyone help?



Thanks,

Cindy



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 13:28:00 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tom Greaves <0007168628@MCIMAIL.COM>

Subject:      Re: Pesto



>You can make a pesto from any herb.



What other herbs have people tried?  And what did you serve it with?

I had a "Mint Chutney" in an Indian restaurant yesterday and I thought

at the time that "this is a mint pesto".





Tom Greaves



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 13:43:19 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Vetiver & Patchouli

In-Reply-To:  <199606131045.FAA21227@deliverator.io.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Thu, 13 Jun 1996, dwhite wrote:



> Can anyone relate their experiences growing and harvesting Vetiver grass and

> roots? Would it be necessary to container grow them in Zone 8-9?  I once saw

> some fans made from the roots in New Orleans and they had a wonderful fragrance.

>

> Also, is patchouli an annual or perienial?



I'm in Zone 8 and my Vetiver is about 3 years old. It's in the ground

next to the south side of the house. I cut it back in the fall. It's now

about 3 feet tall and will get to about 6 feet. It needs dividing but I

haven't been up to it - probably will this summer/fall.



I think patchouli is a perennial.



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 14:53:11 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BOB SCOTT <URWD77A@PRODIGY.COM>

Subject:      varigated Rue

Comments: To: backtobasics@drcoffsite.com, henchpa@aol.com,

          HERB@TREARNPC.EGE.EDU.TR, HERBWORLD@aol.com



I'm trying to find some varigated Rue, if any one has any hints,

please let me know.

thanks

Bob Scott

urwd77a@prodigy.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 14:52:25 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Pesto



     I believe I have seen recipes for a cilantro pesto.  And with some

     herbs, walnuts are recommended over pine nuts (Sorry that I haven't

     transcribed the regular recipe yet but I will, this weekend at the

     latest).



     Also, I have made an essence of red pepper, which is basically red

     peppers, roasted and peeled with garlic and olive oil.



     And I suppose you people want that recipie too!  (just joking)



     I like to work at the computer during NASCAR races so I'll see what I

     can do this weekend.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Pesto

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/13/96 2:24 PM





>You can make a pesto from any herb.



What other herbs have people tried?  And what did you serve it with?

I had a "Mint Chutney" in an Indian restaurant yesterday and I thought

at the time that "this is a mint pesto".





Tom Greaves



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 12:50:26 PDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Pat Patterson <PSP@LCE.OES.ORST.EDU>

Organization: Lane County Extension

Subject:      Re: Monarda lambaba, Mosquito plant, whitefly, quoting



Hi all,

Sorry to group so much in one note, but trying to cut down on

the number of postings.

Hortus III has no listing for a Monarda lambaba (or anything

close), so I would guess you have a mislabel or cultivar name.

Mosquito plant (sells for 4.95 to 9.95 a pot) is a PPV,

intergenetic cross. There are citronella scented geraniums which

are not the same plant. It works best in large amounts in

enclosed areas, but smells great. I keep mine in the solarium

just for the scent. I got it from the original breeder years ago.

Whitefly adore tomatoes, fuchsias and many other plants. They

are more often a problem in our area in greenhouses than in the

garden, but can get a foothold outdoors also. Insecticidal soap

or pyrethrins work pretty well. Sticky yellow strips may catch

the flying forms, but the larvae do the most damage and hang out

under the leaves.

A request please. When quoting, please snip or paraphrase, going

through 3 screens of old messages is no fun and makes the list a

lot longer in respect to the actual information gleaned. Thank

you so much.

A P.S. Thanks for the herbmed address. I could not stand the

constant acrimony of the other medicinal herb list. Such

hostility!

The sun is out occasionally now, so let's go sniff our herbs.

Best to everyone,

Pat Patterson

Noti, Oregon (25 miles up the coast range from Eugene)

Master Gardener Program Coordinator

Love animals, fiberarts, cooking and especially gardening.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 15:48:42 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Vetiver & Patchouli



Fran wrote:

> I think patchouli is a perennial.



Could you tell me what patchouli is for?  I know that it can be used

as a perfume (and was used quite extensively in the 60's for that

purpose)(Oh no, did I date myself!), and also for burning scent

sticks, but does it have any other purpose?



TIA,

Suzy Lewis



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 15:19:09 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      Patchouli

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Greetings! Some of my soapmaking recipes lists patchouli as an

ingredient so I purchased a plant this year from Southern Perennials &

Herbs.  Their description:  Pogosternon Cablin; Old hippie cologne herb.

 Large glossy leaves, upright 4' grower.  Very tender to frost; hardy

only in Zones 10 and 11.  My plant arrived in great condition and is

growing well in the large pot I planted it in.  It has a very nice,

distinct smell, so I think it will be worth growing even if I never get

around to making the soap!   Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 13:48:44 -0700

Reply-To:     widera@unr.edu

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Debra Widera <widera@UNR.EDU>

Subject:      Re: Patchouli

In-Reply-To:  <31C077BD.FE7@hiwaay.net> from "Wanda Robertson" at Jun 13,

              96 03:19:09 pm

MIME-Version: 1.0

Content-Type: text/plain; charset=US-ASCII

Content-Transfer-Encoding: 7bit



Wanda, (and others!)



I got my Patchouli fro Southern Perennials & Herbs this year,

too! Although, I hate to admit it, I had no other reason for

getting it besides the fact I like to grow "odd" plants.

Actually, I have it in a pot in my living room (it's doing great:

must have grown 2" in the last month!) where I can get it's faint

fragrance every now & then.  Since I live in zone 5/6/7 (depending

on the year!), I had no real hopes of it ever being planted out-

doors & am pretty satisfied with it being purely decorative.



Debra

widera@unr.edu  In sunny Reno, NV



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 18:56:04 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         TERRI C ROESSLER <Yerri@PRODIGY.COM>

Subject:      Southern Perinneals and Herbs



Hi!

I'm new to this list and you will probably get a lot of questions

from me.  I am in Utah and am very interested in different kind of

herbs such as the Patchouli you have been talking about.  Could you

give me names and addresses of places that sell herbs and seeds

through the mail?? Thanks!  I have catnip, lavender, chives, and sage

growing in containers outside. They were the only seeds I could find

locally!





Terri



Yerri@Prodigy.com or T.Roessler@Genie.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 19:19:28 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: Pesto



Tom: Cilantro also makes a wonderful pesto. And it can be made oil-free with

lemon juice, garlic and water. Skip the nuts and cheese....



Sara Anne Corrigan



(I still like traditional basil pesto best)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 19:19:20 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: What kind of mint???



Gosh, Cindy... there really are so many varieties of mint out there.... you

may never know specifically what you have. The two major classes you likely

need to choose from are peppermint and spearmint. Use your nose... does your

stuff smell like a candy cane (peppermint) or more like Wrigley's Spearmint

Gum? (spearmint)?



Ultimately, so long as you like it, I suppose it really doesn't matter.



Sara Anne Corrigan

-- who only grows spearmint. Or actually, who tries to contain it in her

yard. The spearmint grows itself. Rampantly.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 19:37:39 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      I'm moving into the big time!



Ok, I just went out and purchased some Rosemary, some Italian

Parsley, a Scented Geranium (Chocolate Mint).  I'm starting....I

shall learn...I shall overcome!   I'm getting excited, I put them

into some containers, but should I just plant them outside instead?

Any more suggestions on what I should buy?  Mostly for pretty or just

to have, since hubby is a pain in the neck on what he'll eat.  I'll

have to work him into it...... snarl...



Suzy (I'm proud of myself) Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 19:46:44 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Pesto



I'm sorry to bother you, but I must have missed something.  Could you

please give me a basil pesto recipe, it sound interesting.



I have started some basil, I hope it's the right kind!  Just for the

short time I've been on this list, I can see that there's more than

one of anything!  That's scary to me as a newcomer to the world of

herbs.



  Being from California,  I have heard of cilantro.  The Mexican people make

 Menudo (which to me is yucky)(they use it for hangovers) and they use a

 lot of cilantro.  I may be wrong, but it tasted pretty bitter.  Or, maybe it was the

Menudo!!!!  OR, it could have been the cook!  <grin>



Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 19:55:25 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Roz Garland <rgarland@AIRMAIL.NET>

Subject:      Re: Pesto

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>At 04:36 PM 6/10/96 -0400, you wrote:

>>Here in Portland Or it has not been warm enough to put our basil out yet.

>> Just the sight of the word pesto makes my mouth start watering !!!

>>

>>I would have a hard time not making the BASIC PESTO in  The Silver Palate -

>>Good Times Cookbook.  It freezes excellently and if everything goes well I

>>should have a freezer full by September.

>>

>>Yikes  -  I can hardley wait.

>>

>>Good luck

>>

>>Mary Beth

>>

>>Could you please post the recipe? Thanks!

>

>Andie

>

>Hi

Roz Garland

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx



Roz Garland  (Rgarland@airmail.net

USDA Zone 7b (Near Dallas, Texas)



xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 21:42:07 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Merlene T <MerleneT@AOL.COM>

Subject:      Herb of the Week



Just my two cents worth!



I'm with Henrietta - it is summer and can't concentrate much.  To buzy

picking all those wonderful herbs and veggies.  Or how about Herb of the

Month?



**Merlene**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 20:57:25 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      Southern Perennials and Herbs

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Greetings, Terri and everyone; Southern Perennials and Herbs has a

catalog available on the Internet at http://www.vmirror.com/sph/

I have ordered many things from them; they are super!  Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 21:53:30 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Dr. Beth Rapp Young" <youngbr@EMAIL.UAH.EDU>

Subject:      Finicky eaters OR How clean is _your_ basil?

In-Reply-To:  <199606132337.TAA01403@ivt.nexusprime.org>

Mime-Version: 1.0

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On Thu, 13 Jun 1996, & spices Suzy Lewis wrote:



> Any more suggestions on what I should buy?  Mostly for pretty or just

> to have, since hubby is a pain in the neck on what he'll eat.  I'll

> have to work him into it...... snarl...

>



Suzy, I don't have any specific suggestions for you, but I wanted to tell

you that my husband is the same way about what he eats.  He hates the

smell of basil, for example--all three kinds that I've planted, even the

lemon basil.  He gets upset if I want to put chives or dill on cottage

cheese or in salad.  He even insisted that he "doesn't like oregano," even

though he eats Italian food.  When I try feeding him something

I've made with fresh herbs, you'd think I was trying to poison him!  But

he'll eat the stuff at a restaurant.  Sigh.



The other thing he's finicky about is washing food.  It's not enough to

just wash the dirt off--it's got to be scrubbed at length.  Some day I

expect to see him running veggies through the dishwasher!



Which brings me to this question for the list: Let's say you're making

something with a delicate herb, and you're in a hurry.  You've grown the

stuff yourself and sprayed it only with soapy water (dish soap).  How

thoroughly do you insist on washing it?



Just curious . . . .



Beth Young

YoungBR@email.uah.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 21:55:52 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Teachout <teachout@PREMIER1.NET>

Subject:      Washing Herbs was: Southern perennial and herbs

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Which brings me to this question for the list: Let's say you're making

something with a delicate herb, and you're in a hurry.  You've grown the

stuff yourself and sprayed it only with soapy water (dish soap).  How

thoroughly do you insist on washing it?



Beth~



Since my garden is organic with nothing more than an occassional soap spray

used, I only rinse it enough to get soil or any lurking insects off anything

I plan to eat. I even pick things and eat right in the garden without

rinsing with just a quick check to make sure there is nothing on it I don't

care to eat. :)



For those who are new to the list and was interested in herb of the week to

learn, may I suggest just ask about an herb you would like to know about.

Believe me you will get quite a bit of information that way! I recently

planted bronze fennel and asked the list what I could  cook with it and I

had a ton of wonderful recipes posted to the list. Just ask, you will find

there are a lot of very helpful and sharing people here!



Debbie T.

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

           Debra Teachout-Teashon

           teachout@premier1.net

  http://www.premier1.net/~teachout/debra.html

           Washington state

           USDA zone 8, Sunset zone 5

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 13 Jun 1996 23:48:27 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tracy Pinkelton <tpink@WHEEL.DCN.DAVIS.CA.US>

Subject:      Question on herbal vinegars

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



  The only vinegars I use regularly are balsamic and rice wine vinegar. I'm

interested in trying to make some herb vinegars with the balsamic, but

always see only white or apple cider vinegar suggested. Has anyone tried

making herbal balsamic vinegar? Not having checked the acidity and such of

the different types yet (I will at the market this weekend), I was

wondering if this had anything to do with the seeming preference for white

and apple cider vinegar.





I walk to the horizon

And there I find another

It all seems so surprising

And then I find that I know

    -Enya "Anywhere Is'

tpink@wheel.dcn.davis.ca.us



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 05:00:55 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Fragrant Garden

Comments: To: ROB STIBRAVY <rys@library.ucla.edu>

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Michael:

>        Have been enjoying issue #9 of the Fragrant Garden

>in Adobe Acrobat format. Have the rest of the issues been

>put up, and if so where?

>

>in gassho, rob

>

>Rob Stibravy

>UCLA Biomedical Library/Reference



No sorry Rob , not yet; Still struggling with the technology. (I am a bear

with very little brain) Henriette Kress put that one up for me. I'm not

even sure where it is myself. Back copies are backed up here somewhere??

I need to work out how to do a home page for TFG.Then I can start to make

them all available.  Newsletter 10 is almost ready now, all Newsletters are

done in Pagemaker so it is easy-ish to translate them to Acrobat.

 Glad you are enjoying the read. (Even more amazed that it is possible). Do

the pictures come out OK?



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 05:01:10 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Monarda lambada

Comments: cc: medit-plants@ucdavis.edu

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>    I bought a plant named Monarda lambada on Saturday.  It doesn't look like

>the beebalms.  It is suppposed to send up pink flowers from basal growth, and

>get about 30" tall.  The stems are sending out rootlets where they touch the

>ground and it seems to have a somewhat floppy habit.  I can't find it in

>my books.

>    Is there a Monarda lambada or do I have a misnamed plant?  If you have a

>reference for Monarda lambada, would you please tell me, so I can get it and

>read up on my new prize?

>

>Thanks,

>    Barb in Southern Indiana <dorsett@tima.com>    Zone 5/6



No mention of it in RHS Dictionary or Bailey's. Any medit gardeners know it?



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 03:09:37 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         TERRI C ROESSLER <Yerri@PRODIGY.COM>

Subject:      Southern Perr. and Herbs



Wanda..thanks so much for the address.  I went right to thier website

and ordered a catalog.  I wanted to tell everybody that they have a

new website URL.





http://www.s-p-h-.com/



Your posts are all so neat.  Keep 'em coming, everybody!



Terri



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:41:45 -0300

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mindy Vinqvist <mvinqvist@MTA.CA>

Subject:      Re: I'm moving into the big time!

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Ok, I just went out and purchased some Rosemary, some Italian

>Parsley, a Scented Geranium (Chocolate Mint).  I'm starting....I

>shall learn...I shall overcome!   I'm getting excited, I put them

>into some containers, but should I just plant them outside instead?

>Any more suggestions on what I should buy?  Mostly for pretty or just

>to have, since hubby is a pain in the neck on what he'll eat.  I'll

>have to work him into it...... snarl...

>

>Suzy (I'm proud of myself) Lewis

>May I always be the kind of person my dog thinks I am!

>



To Suzy (you should be proud of yourself) Lewis,



If I may offer two really easy herb suggestions - mint and chives - and

maybe even savory (I bought winter savory so it would survive our winters).



As far as hubby goes - I find if you don't tell them what they are eating

until after they compliment you on the meal, then they can't complain the

next time you serve it.



Good luck and enjoy

Oh, and I love your signoff message "May I always be the kind of person my

dog thinks I am!"



smiles

Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Given the optimum in temperature, humidity, light, pressure and all other

factors, the organism will do what it darn well pleases."--Harvard Law (one

of Murphy's)



"Know thyself?  If I knew myself I'd run away" Johann Wolfgang von Goethe



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 07:51:50 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jan Gordon <jrg14@CORNELL.EDU>

Subject:      New use for CD-ROM drives

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Status: U

>Date: Fri, 14 Jun 1996 07:25:06 -0400 (EDT)

>X-Sender: mcook@empire.cce.cornell.edu

>Mime-Version: 1.0

>To: crs13@cornell.edu (Cheri R Sigmund), jmc5@cornell.edu (Jan M Cook Moore),

>        jrg14@cornell.edu (Janice R. Gordon),

>        jlr11@cornell.edu (Janice Louise Robinson),

>        psd3@cornell.edu (Patricia S Dean)

>From: "Marilyn K. Cook" <Marilyn_Cook@cce.cornell.edu>

>Subject: New use for CD-ROM drives

>

>>Return-Path: <denelson@cce.cornell.edu>

>>Date: Thu, 13 Jun 1996 10:17:49 -0400 (EDT)

>>X-Sender: denelson@empire.cce.cornell.edu

>>To: sue_besemer@cce.cornell.edu, nancy_greenawalt@cce.cornell.edu,

>>        joan_walker@cce.cornell.edu, marilyn_cook@cce.cornell.edu

>>From: Deborah Nelson <denelson@cce.cornell.edu>

>>Subject: New use for CD-ROM drives

>>

>>>Return-Path: <mnelson@henry.wells.edu>

>>>From: mnelson@henry.wells.edu

>>>Sender: <mnelson@henry.wells.edu>

>>>Organization:  Wells College

>>>To: Deborah Nelson <denelson@cce.cornell.edu>, kit@henry.wells.edu,

>>>        kevin@henry.wells.edu

>>>Date:          Thu, 13 Jun 1996 09:48:57 +0500

>>>Subject:       New use for CD-ROM drives

>>>Priority: normal

>>>

>>>

>>>This came from a Tech Rep from Australia.

>>>

>>>  Caller:    "Hello, is this Tech Support?"

>>>

>>>  Tech Rep:  "Yes, it is.  How may I help you?"

>>>

>>>  Caller:    "The cup holder on my PC is broken and I am within my

>>>              warranty period.  How do I go about getting that fixed?"

>>>

>>>  Tech Rep:  "I'm sorry, but did you say a cup holder?"

>>>

>>>  Caller:    "Yes, it's attached to the front of my computer."

>>>

>>>  Tech Rep:  "Please excuse me if I seem a bit stumped, it's

>>>              because I am. Did you receive this as part of a

>>>              promotional, at a trade show?  How did you get this

>>>              cup holder?  Does it have any trademark on it?"

>>>

>>>  Caller:    "It came with my computer, I don't know anything about a

>>>              promotional.  It just has '4X' on it."

>>>

>>>At this point the Tech Rep had to mute the caller, because he couldn't

>>>stand it.  The caller had been using the load drawer of the CD-ROM drive

>>>as a cup holder, and snapped it off the drive.

>>>

>>>Oops!

>>>

>>>I guess th 8X's are for Circle K thurstbuster cups!

>>>

>>>

>>>

>>>

>>>

>>%%%%%%%%%%%%%%%%%

>>Deborah E. Nelson

>>Cooperative Extension

>>Finance & Personnel

>>379 Roberts Hall

>>Ithaca, NY  14853

>>607-255-6590  /  607-255-0788 FAX

>>%%%%%%%%%%%%%%%%%

>>

>>

>>

>

>========================================================

>Marilyn K. Cook                                   Phone: 607/255-2237

>Administrative Assistant                         Fax:   607/255-2473

>Cornell Cooperative Extension                Internet:

>276 Roberts Hall                                   Marilyn_Cook@cce.cornell.edu

>Ithaca, NY 14853-4203

>



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

Jan Gordon  <jrg14@cornell.edu>

Office for Research, Ag. Experiment Station

245 Roberts Hall, Cornell University

Phone:  (607) 255-2552

Fax: (607) 255-9499

WWW:  http://www.cals.cornell.edu/OfficeResearch



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:49:38 -0300

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mindy Vinqvist <mvinqvist@MTA.CA>

Subject:      Re: Question on herbal vinegars

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>  The only vinegars I use regularly are balsamic and rice wine vinegar. I'm

>interested in trying to make some herb vinegars with the balsamic, but

>always see only white or apple cider vinegar suggested.





I don't think it is a question af acidity...I have not used balsamic vinegar

but from the name I assume it has it's own natural flavor - maybe people

don't use it because it could drown out delicate herb flavor?  Or maybe if

you use it you should concentrate on stronger flavored herbs to add that

won't "clash" with the vinegar's flavor...like rosemary, or peppers, or

garlic?  Is it colored?  Maybe people don't mention it much because herbal

vinegars are made to be decorative as well as tasty and if the vinegar is

too dark it takes away the decorative aspect?



Good luck and let us know if it works...



smiles

Mindy Vinqvist (mvinqvist@mta.ca)

Sackville, NB Canada, Zone 5b



"Given the optimum in temperature, humidity, light, pressure and all other

factors, the organism will do what it darn well pleases."--Harvard Law (one

of Murphy's)



"Know thyself?  If I knew myself I'd run away" Johann Wolfgang von Goethe



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 06:43:33 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         dwhite <dwhite@IO.COM>

Subject:      Vetiver Web Page

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi,



Thanks for all who replied to my Vetiver and Patchouli query.  I did a

search on Alta Vista on Vetiver and found an interesting web site devoted to

it.  Vetiver is grown extensively in Asia, Africa, and South Africa as a way

of preventing erosion.  The address is http://www.vetiver.com/

The site owners were very helpful in answering my questions, too.



Thanks again,



Dana

dwhite@io.com

Austin, TX



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:20:32 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Hints for Cooking with Herbs



       Hints for Cooking with Herbs



1.   Fresh herbs are preferable to dried or frozen because the

fresh are more flavorful.



2.   Fresh herbs just gathered have a stronger flavor on hot,

sunny days.



3.   To substitute dried herbs for fresh, use one half to one third

the amount of dried herbs in a recipe calling for fresh herbs. (Even

this measurement can vary, depending upon  the strength of some

herbs.)  The best procedure is to flavor lightly until you are familiar

with the different herb flavors and their relative strenghts.



4.    Any herbs not in finely ground form or cooked tender should

be removed by straining before serving. ( Bay leaf, garlic.)



5.    Add herbs the last 20-30 minutes of cooking, except for bay leaf

which may be cooked for several hours.  Other herbs, however, lose their

flavor if exposed to heat longer than 30 minutes. Herbs need only to be

exposed to heat long enough for their oils to release their flavors.



6.    Most dried herbs lose their essential flavor after seven or eight

months.



7.    Some herbs, including parsley, chives, and tarragon cannot

be dried with any real success. Either freeze them or use them fresh.



8.    Fresh herbs used in soups, omelettes, sauces, etc., should be

finely chopped, minced or shredded.



9.    Herbs can be used individually for flavoring or in combinations.



10.   Fresh herb leaves and/or seeds can be rubbed in pork, fish,

or fowl before browning.







Janice

Bean Station, TN



A thing of beauty is a joy forever...."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:21:02 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Salmon Recipe



Fresh green dill leaves can be used in place of dill seeds

in almost any recipe. Its great with fish too.



Dill Mayonnaise Salmon



Put salmon filets or steaks on a cookie sheet and cover the

top with dill fronds. Spread a mixture of mayonnaise and

dijon mustard over the fish. (Use one tablespoon of mustard

for each 1/2 cup mayo) Broil the fish about three inches from

the heat until fish flakes easily with a fork.





Janice

Bean Station, TN



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:20:55 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Tarragon Chicken Salad



French Tarragon, great with chicken, eggs, and fish, potatoes,

spinach, peas and cauliflower.





Tarragon Chicken Salad



2 cups diced cold chicken

1 cup finely chopped celery

1 cup green grapes cut in half

3/4 cup mayonnaise

1 tablespoon chopped tarragon

Combine all ingredients and mix gently but thoroughly. Let

stand one hour in the refrigerator before serving.



Note: I never put the grapes in, but went ahead and posted

the original recipe in case someone wants to try it this way.



Janice

Bean Station, Tn



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:31:21 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Organic



Hi all:



I've heard about organic but I'm not really sure what that means as a

gardener. What do I use to grow my herbs with? What's the difference

between seeds of an organic herb and not? If I buy seeds but then grow the

plant 'organically' will the plant be organic or ???



Thanks,

Cindy Lee



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:45:58 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: I'm moving into the big time!



 Date:          Fri, 14 Jun 1996 08:41:45 -0300

 From:          Mindy Vinqvist <mvinqvist@MTA.CA>



<much snipping>

> To Suzy (you should be proud of yourself) Lewis,

> If I may offer two really easy herb suggestions - mint and chives - and

> maybe even savory (I bought winter savory so it would survive our winters).

***** Thank you for your suggestions!  I think I'll try both mints!



> As far as hubby goes - I find if you don't tell them what they are eating

> until after they compliment you on the meal, then they can't complain the

> next time you serve it.

***** Oh you mean like when I go shopping, just say "I don't know how

that got in the basket!  <evil grin>



> Oh, and I love your signoff message "May I always be the kind of person my

> dog thinks I am!"

**** I just love my dog Duke to death!  He's the greatest!



Suzy (all smiles) Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:45:07 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: New use for CD-ROM drives



In a message dated 96-06-14 07:46:53 EDT, jrg14@CORNELL.EDU (Jan Gordon)

writes:



>At this point the Tech Rep had to mute the caller, because he couldn't

>>>>stand it.  The caller had been using the load drawer of the CD-ROM drive

>>>>as a cup holder, and snapped it off the drive.

>>>>

>>>>Oops!

>>>>

>>>>I guess th 8X's are for Circle K thurstbuster cups!

>>>>

>>>>



As I sit here grinning and shaking my head, I'm thinking thank you

I needed that little piece of humor. It lighten my day.



Janice

Bean Station, TN



A chuckle a day may not keep the doctor away, but it

sure does make those times in life's waiting room a little

more bearable.  "Anne Wilson Schaef"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:58:56 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      A basic Pesto Recipe



Here is the pesto recipe that I use the most.  When I'm making it to freeze I

don't put in the cheese.  I freeze it in an ice cube tray then pop the cubes

into baggies.  If you don't want to use cheese, I would leave it out and

experiment with crisp almond slices and/or fresh tomatos to cut the "green"

flavor a bit.



The asterisks are the for the things that are common to all basil pesto recipes.

 If you don't have some of the optional items, make it without.



Thsi was taken from Recipes from a Kitchen Garden, Renee Shepherd & Fran Raboff,

Shepherd's Garden Seeds



3 Cups Loosely packed fresh basil leaves*

1/2 Cup chopped fresh parsley

3 large cloves garlic* (more if you love it)

1/2 cup pine nuts* or pecan meats

1 Cup freshly grated Parmesan* or Asiago cheese (use fresh cheese)

1 teaspoon fresh oregano or 1/2 teaspoon dried

1/2 teaspoon freshly ground pepper (or to taste)

1/2 to 2/3 cup fruity olive oil*

salt to taste



Combine all of the ingredients in a food processor or blender, adding enough

olive oil to make a thick, smooth sauce.  Add salt to taste.  Add to hot pasta.

Toss to combine and serve right away with fresh garlic bread and a crisp salad.

Makes about 2 Cups



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 09:05:33 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Finicky eaters OR How clean is _your_ basil?



Beth asks:

> Let's say you're making something with a delicate herb, and you're in a

>hurry.  You've grown the stuff yourself and sprayed it only with soapy

>water (dish soap).  How thoroughly do you insist on washing it?



I only wash for bugs and splashed soil because biting into either is an

unpleasant experience.  If it's been dry and the herb is bug free I

sometimes don't wash at all.  Usually I at least hold it under cold

running water for a minute.  I also use my holy (basil with insect holes)

in pesto and the better looking leaves in salads.



Esther



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 09:23:56 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Salmon Recipe



Janice says:

> Fresh green dill leaves can be used in place of dill seeds

> in almost any recipe. Its great with fish too.

>

> Dill Mayonnaise Salmon

>

> Put salmon filets or steaks on a cookie sheet and cover the

> top with dill fronds.



*** Ok, now remember I'm new so no laughing allowed!  Are dill fronds

the same as dill leaves?  geez, I feel stupid!

The recipe sounds delicious!

Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:30:36 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      cleaning herbs

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Beth, if the herbs or greens are very clean already, I put them in a

bowl of salt water for about 10 minutes.  If there are living things on

the herbs, the salt will cause them to release and you can rinse them

away.  I use this method for turnip greens, mustard greens, or anything

where tiny creatures may be lurking!  Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:43:54 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      recipes

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Janice and Esther, thanks for the recipes! I plan to make pesto this

afternoon.  Dill goes with any fish very well.  A simple sauce for any

fish croquettes or loafs follows:

1/2 cup mayonnaise

1/2 cup buttermilk (less if you want a thicker sauce)

1/2 teaspoon garlic powder

Minced fresh dill to taste (~1 teaspoon)

Minced fresh parsley to taste (~1 teaspoon)

Whisk until smooth; keeps well in refrigerator.

Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 10:05:43 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Curtis <curtism@NKU.EDU>

Subject:      Re: Finicky eaters OR How clean is _your_ basil?

In-Reply-To:  <9605148347.AA834768297@ma02q.BULL.COM>

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII

Content-Transfer-Encoding: 7BIT



I sometimes don't even wash lettuce from the supermarket which has been

sprayed and sprayed.  All you need to think about is the salad bar.  I am

darned sure they don't wash that lettuce in the supermarket.  Mary Curtis



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 10:35:09 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Organic



     Hi Cindy,



     This is kinda like asking what is an herb.  There are things that no

     organic gardener will debate, like use of some

     herbicides/insecticides, but there are other substances that will get

     an argument going, even between organic gardeners.



     My definition is a gardener who tries to work with natural insect

     controls and who works on building a successful gardening environment

     instead of just growing stuff.  Avoidance of many chemicals is a basic

     tenant, especially pesticides which kill all insects, not just the

     "bad" ones.  Many pesticides also harm the natural enemies of insects:

      birds, frogs, toads.  Building the soil through composting, using

     natural, slow release fertilizers like compost and kitchen and farm

     wastes are also important to the concept.



     Seeds that are organic have been grown on plants in an organic

     environment.  In my opinion, if you buy non-organic seed and grow it

     organically, your crop will be organic.



     However!  You should know that the people who certify organic

     gardeners have their own, fairly rigid rules and it may be that you

     would have to grow it from organic seeds.



     There are web sites and even a gardening list devoted to organic

     gardening concepts if you want to do further research.



     Esther





______________________________ Reply Separator _________________________________

Subject: Organic

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/14/96 8:32 AM





Hi all:



I've heard about organic but I'm not really sure what that means as a

gardener. What do I use to grow my herbs with? What's the difference

between seeds of an organic herb and not? If I buy seeds but then grow the

plant 'organically' will the plant be organic or ???



Thanks,

Cindy Lee



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 10:02:00 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tom Greaves <0007168628@MCIMAIL.COM>

Subject:      Re: Various herb pestos



> Cilantro also makes a wonderful pesto. And it can be made oil-free with

>lemon juice, garlic and water. Skip the nuts and cheese....

>

>Sara Anne Corrigan





Sigh, now that my cilantro has bolted and left for the year.







>Also, I have made an essence of red pepper, which is basically red

>peppers, roasted and peeled with garlic and olive oil.

>

>And I suppose you people want that recipie too!  (just joking)

>

>     Esther



You bet!  I've got about 20 different herbs growing in my herb garden

and about 30 Pepper plants (all hot) in my vegi garden.  I get lots

of "hot" ideas from the Chile-Heads list but haven't heard of a hot

pepper pesto.



Tom Greaves



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 08:05:46 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

Subject:      Several things...

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



I've got short thoughts on several different postings:



1.  Lynette,  Sorry to not be specific!  The herbs for vinegars should be

fresh, rinsed, and air-dryed until all water has evaporated.  The jars

need to be completely dried as well.



2. Suzy, I find Cilantro to be an acquired taste.  I HATED it when I

first tried it, but since have learned to love it.  Try it in a few

Indian or Thai recipes and you'll get hooked.  In salsas however I find

that a little goes a long way.



3.  RE: Washing herbs.  I grow my herbs and use no pesticides or other

yucky stuff.  I rinse them before using just to wash off dust, dirt that

may have splashed up during watering, bugs that may be hiding, etc.



4.  I know that many of you live in areas where winters are time for

inside chores, but some of us live in areas where summer is our dormant

time.  As I type it is 108 degrees outside and if I went out and worked

in the garden I would end up with heatstroke.   This is strictly water and

get back inside time.  I am quite willing to do Herb of the Week stuff in

the summer!  However, let me add a disclaimer to the last comment.  In

two weeks I am moving in to a new house, then 3 weeks later I will be

going to a family reunion which I was stuck with organizing so I'm not

volunteering to do ANYTHING until August.  But I offer to take whatever

herbs someone wants to assign to me and I'll post info the week of August

12th.  As I live in the southwestern US, let me volunteer to do a Mexican

or southwestern herb.  Anyone want to know more about Epazote, Sage,

Cominos (thats Spanish for Cumin), or some of the Mexican herb

equivalents like Mexican Tarragon, Mexican Mint Marigolds, etc.?  I

already deleted the message (to fast with the mouse!) that someone posted

with a Herb of the Week calendar, but I liked the idea.  I would be

willing to organize it, but again, not until August please!



#########################################

Chris McElrath

Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 09:09:10 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Doris Tuck <dlt@JAKE.HQ.INTERLINK.COM>

Subject:      Re: HERBS Digest - 12 Jun 1996 to 13 Jun 1996



Can you give subscription information re this new list?



TIA,



Doris Tuck





> .. but in addition there's a new moderated herblist (which will be in the next

> medicinal herbfaq); that is the list that Cindy mentioned earlier in this

> thread.



> Have fun,

> Henriette



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 13:52:48 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BC <bradcindy@SPRYNET.COM>

Subject:      Re: HERBS Digest - moderated herblist



* * * * * * * * * * HerbMed * * * * * * * * * *



FROM:           Carey Frazier



SUBJECT:        No Flames, just herbs and healing



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



Herbmed (a new moderated forum) where flames, off-topic discussion

simply will not arrive in your e-mail.  All herbs, all the time!



Herbmed now is offering OPEN sign-on!



To Sign-on e-mail:      herbmed-request@zz.com  (sign-on address only)

Subject:                <anything>

Body Text:              <anything>



To post messages:       hermed@zz.com

Subject:                Your Topic

Body Text:              Your Question or Comment



Please note that HerMed is in Phase II of system and

format testing.  Expect an occasional glitch!



If you need assistance with sign-on, e-mail me.



Carey L. Frazier

careyf@msn.com





-=-=-



Reply to:         HerbMed@zz.com    zz.com originates in   Herbal

To Join:  HerbMed-request@zz.com  Fort Lauderdale FL USA   Medicine

To Leave:    HerbMed-quit@zz.com   via midnight!east BBS      Forum

Moderator:          carey@zz.com     sysadmin: zz@zz.com    (c)1996







----------

From:   Doris Tuck[SMTP:dlt@JAKE.HQ.INTERLINK.COM]

Sent:   Friday, June 14, 1996 12:09 PM

To:     Multiple recipients of list HERBS

Subject:        Re: HERBS Digest - 12 Jun 1996 to 13 Jun 1996



Can you give subscription information re this new list?



TIA,



Doris Tuck





> .. but in addition there's a new moderated herblist (which will be in the next

> medicinal herbfaq); that is the list that Cindy mentioned earlier in this

> thread.



> Have fun,

> Henriette



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 13:15:32 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Hints for Cooking with Herbs

In-Reply-To:  <960614082031_217197459@emout13.mail.aol.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Good tips, Janice. However:



> 2.   Fresh herbs just gathered have a stronger flavor on hot,

> sunny days.



Preferably gathered in the morning before the sun gets too hot, but after

any dew has dried.



> 5.    Add herbs the last 20-30 minutes of cooking, except for bay leaf

> which may be cooked for several hours.  Other herbs, however, lose their

> flavor if exposed to heat longer than 30 minutes. Herbs need only to be

> exposed to heat long enough for their oils to release their flavors.



This is right if you're referring to fresh herbs. Dried herbs should be

added at the beginning, and sometimes you can even "saute" them in a bit

of oil or "roast" them in a dry cast-iron skillet, being *very* careful

not to burn them.



BTW, you own the Shaudys books, don't you? _The Pleasure of Herbs_ and

_Herbal Treasures_.



:-)

Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 14:25:56 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Pesto



Michele says:

 "Michele Spainhour Rumohr" <mrumohr@herakles.stuaffrs.wayne.edu>

   Fri, 14 Jun 1996 10:34:58 EDT

<snip>



***** Thank you, and YUMMMMMMMMMM!

Suzy Lewis

> Pesto IS basil. The other varieties are variations on a theme.

>

> Here's what I do:

>

> Take a couple Large handfuls (or two supermarket bunches) of basil,

> wash and stem, toss in food processor (or blender). Process just a

> tad, then start adding olive oil (the best you have. extra virgin is

> best). When the mixture becomes a thick slurry (about 1/3 to 1/2 cup,

> depending on amount of basil), add about 1/4 cup (or possibly a bit

> less - the classic recipe calls for only 2 Tab, not enough in my

> opinion - of pine nuts (you

> can use almonds, or walnuts, instead if necessary but pine nuts are

> so yummy) and process. Add one large or two small cloves of garlic

> also and process. A tiny bit of salt is necessary as well - I use

> just a tiny pinch but you can really taste the difference if you omit

> it.

>

> Then, grate up about a cup of mixed Parmesan and Romano cheese and

> stir into the pesto mixture. Don't process to mix as it changes the

> texture of the cheese somehow. I will not subject you to a rant

> regarding the cheese; just know that you must buy a piece of imported

> cheese and grate it. Powdered stuff, and domestic parmesan, are both

> useless for this purpose. Actually, you can use either parmesan or

> romano, and needn't mix, but the mixture is actually better balanced.

>

> When you use the pesto, you would cook up some pasta - any shape will

> work, but probably linguine is best - put some of the pesto in a

> bowl,  when the pasta is done dip out a couple spoonfuls of the

> cooking water and mix with

> the pasta, then strain the pasta and mix into the pesto. Yum. Also

> good cold. The basil will darken in the refrigerator, and will turn

> the pasta a sort of rusty color, but it's still fine. When storing

> pesto, use an airtight container and press a piece of plastic wrap

> onto the surface of the pesto, and it will darken up less.

>

> You can also:

>

> Spread on baguette slices (my favorite!)

> Add to vegetable soup (One small spoonful per bowl)

> Use as sandwich spread (with say a grilled chicken breast, some

> roasted red peppers, a tomato...)

> Freeze for future use. In this case, don't add the cheese till you

> thaw it to use it.

>

> Have fun

> Good luck

> let me know if you've a problem

> Shell, thinking of lunch now...and pesto/chicken/tomato sandwiches.

> mrumohr@herakles.stuaffrs.wayne.edu

> ************************************************

> Michele Spainhour Rumohr

>

> mrumohr@herakles.stuaffrs.wayne.edu

>

> Either this wallpaper goes or I do.

>             -Last words of Oscar Wilde

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 14:25:56 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      I'm dizzy and homesick now!



Chris said:

> I've got short thoughts on several different postings:

<snip>

> 2. Suzy, I find Cilantro to be an acquired taste.  I HATED it when I

> first tried it, but since have learned to love it.  Try it in a few

> Indian or Thai recipes and you'll get hooked.  In salsas however I find

> that a little goes a long way.

***  Ok, thanks!

> Sage,



*** When I went to get my new hobby, herbs, at the Nursery yesterday,

I smelled some sage.  Wow did that bring back memories!  I'm a 3rd

gen. California (Southern gal) and it reminded me so much of being in

the desert and smelling that smell, and the manzanita and heaven only

knows what else!  It made me so homesick!  boo hoo!



Suzy Lewis

May I always be the kind of person my dog thinks I am!



Suzy Lewis, Central Brevard County, East Coast Florida

"Living on the WATER and Loving It!"

Professional Touch Realty 800-627-2824, Pager 407-456-9569

Email Suzy:  Grumpy49@nexusprime.org  (my husband USMC radio call sign)

HEY! CHECK ME OUT!!  (YOU'LL love the job I do!)

http://fl.living.net/realtor/1096043



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 14:39:53 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Janice's Pickled Basil Beans



     With a few members in warmer climes I thought I would post this now

     instead of during my bean season.  No, I don't know Janice; this

     recipe is also from Recipes from a Kitchen Garden, Renee Shepherd and

     Fran Raboff, Shepherd's Garden Seeds



     3 to 4 pounds fresh green snap beans, rinsed

     5 cups mild white vinegar

     5 cups water (not softened water)

     1 tablespoon sugar

     1/4 cup pickling salt



     For each jar:

     4 peppercorns

     2 cloves garlic, peeled

     4 to 6 large fresh basil leaves



     Wash 8 pint or 4 quart canning jars with hot soapy water and rinse, or

     run them through the dishwasher.



     Trim the ends of the beans.  Bring to a boil the vinegar, water, sugar

     and salt.



     In the bottom of each jar, put the peppercorns, garlic cloves and

     basil leaves, then pack them with beans, leaving 1/2 inch headspace.

     Fill the jars with the hot brine, leaving 1/2 inch.  Wipe the jar rims

     and seal.  Process 15 minutes in a boiling water bath (20 minutes for

     quarts).  Wait about 4 weeks before opening to leat th flavors blend

     and deepen.



     Makes 4 quarts.



     Esther

     e.czekalski@bull.com

     http://www.geocities.com/RainForest/1508/

     Northeastern zone 5/6



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 15:27:52 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Maureen Rogers <HERBWORLD@AOL.COM>

Subject:      Re: Monarda lambada



Lambada is a cultivar of Monarda citriadora....supposed to be a better

producer....we tried 1/2 an acre and there wasn't much difference



Maureen

http://www.herbnet.com/



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 15:48:39 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Grilled Chicken with Minty Yogurt Sauce - recipe



     Now see what you guys did to me; here I was, a normal slightly slow

     Friday and now I can't get out of this cookbook.  Recipes from a

     Kitchen Garden, Renee Shepherd and Fran Raboff, Shepherd's Garden

     Seeds



     6 boned half chicken breasts

     salt and freshly ground pepper to taste



     Yogurt Sauce:

     1 Cup plain yogurt (lowfat OK)

     3 cloves garlic, minced

     1 teaspoon freshly grated ginger

     1 tablespoon lime juice

     2/3 cup chopped fresh mint leaves



     Garnish

     2 limes sliced



     Sprinkle the chicken with salt and pepper.  Place in a glass or

     non-aluminum dish and set aside.



     Combine the yogurt, garlic, ginger, lime juice and mint leaves.  Spoon

     over the chicken breasts, coating them thoroughly.  Marinate overnight

     in the refrigerator.



     Preheat the broiler (or prapare a charcoal grill).  Grease the broiler

     pan and warm it about four inches from the heat.  Using a slotted

     spoon, transfer the chicken to the heated pan, reserving the sauce.



     Broil or grill the chicken until just tender, about ten minutes per

     side, turning the chicken skin side up during the last few minutes of

     cooking. Pour off the fat.  Cover each breast with some of the

     reserved sauce and place back under the broiler to heat throught.  (If

     using the grill, warm the sauce through separately in a saucepan over

     gentle heat.)  Transfer to a serving platter and garnish with the

     limes (and a few sprigs of mint, if you wish).



     Serves 6



     Esther

     who does have a lot of mint and wouldn't mind firing up the grill this

     weekend



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 15:14:31 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Tarragon Chicken Salad

In-Reply-To:  <960614082053_217197481@emout17.mail.aol.com>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



I agree---NO GRAPES



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 15:28:14 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Grilled Chicken with Minty Yogurt Sauce - recipe

In-Reply-To:  <9605148347.AA834792579@ma02q.BULL.COM>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Grilled chick sounds great, I also have a lot of mint, just made a fresh yogurt

( is that an oximoron (sp)...), and its toooo hot to heat up the kitchen.  The

grill gets used a lot in summer.



Mary etc  zone 7/8



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 15:38:49 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: I'm moving into the big time!

In-Reply-To:  <199606132337.TAA01403@ivt.nexusprime.org>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Aren't all hubbys a pain in the neck (or where ever)



Mary etc



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 13:47:35 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sherry Rose <sherry@GORGE.NET>

Subject:      Savory Question

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I have both winter and summer savory. They seem to be completely different

plants. I've heard that the French make great use of summer savory and also

of chervil. However, I don't know what to do with any of them.



What is the difference between summer and winter savory? In what ways is

each of them used? How should chervil be used?



Regards and thanks,



Sherry



--

Sherry Rose                Frozen skier in the Gorge

sherry@gorge.net       http://home.aol.com/Sherry4803

                                      New picture each Friday!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 19:16:20 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Hints for Cooking with Herbs



In a message dated 96-06-14 14:16:56 EDT, you write:



>

>BTW, you own the Shaudys books, don't you? _The Pleasure of Herbs_ and

>_Herbal Treasures_.

>

>



I have the "Herbal Treasures" a wonderful book full of great ideas. I

would recommend it to anyone. The list of hints came from a wonderfully

sweet person who owns a herb and everlasting farm, and from whom I

 buy my herbs.



Janice

Bean Station, Tn



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 19:54:22 -0400

Reply-To:     cathomps@capecod.net

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Christopher Thompson <cathomps@CAPECOD.NET>

Subject:      Mustard Greens

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Hi,



This year I was talked into buy some mustard greens and would like to

find out what to do with them.  The leaves are tasty by themselves,

and I guess they are good in salads, but what else are they used for?



Some of the plants have started going to seed.  At first I thought

this was bad, but now I suspect that I can use the seeds to make my

own mustard with.  Maybe there are other things that the seeds can be

used for?



Any suggestions would be appreciated.



Also, this year I am growing about 8-10 different herbs for the first

time, and am looking forward to reading this list to get some

interesting ideas.



Thx CT



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 20:34:16 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Gail Titcomb <GAILT15@AOL.COM>

Subject:      Re: New use for CD-ROM drives



Jan, I'm glad you goofed!  We always need some Friday humor--and this just

fit the bill!

Gail



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 17:53:52 -0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Kelly Wemmers <kwemmers@SIRIUS.COM>

Subject:      Re: Mint iced tea Recipes

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Tom:

Try adding a handful of fresh mint leaves to a nice pot of green tea, along

with a little sweetener of your choice. It's lovely.

Kelly



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 22:31:10 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Salmon Recipe



In a message dated 96-06-14 09:19:23 EDT, you write:



>* Ok, now remember I'm new so no laughing allowed!  Are dill fronds

>the same as dill leaves?  geez, I feel stupid!

>The recipe sounds delicious!

>Suzy Lewis

>May I always be the kind of person my dog thinks I am!



Yes they are Suzy. Dill has featherly like leaves on a branch

which is the frond. Great Recipe!



Janice



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 19:47:26 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: Savory Question

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 01:47 PM 6/14/96 -0700, you wrote:

>I have both winter and summer savory. They seem to be completely different

>plants. I've heard that the French make great use of summer savory and also

>of chervil. However, I don't know what to do with any of them.

>What is the difference between summer and winter savory? In what ways is

>each of them used? How should chervil be used?



Sherry,

Summer savory (an annual) and winter savory (a perennial) are different

plants with the same flavor and uses.  The only difference I've noticed is

that the leaves of summer savory seem to be a little more tender than winter

savory.



Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 15 Jun 1996 00:10:41 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         & spices    Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Salmon Recipe



Thanks  (blushing)

Suzy Lewis

May I always be the kind of person my dog thinks I am!



> In a message dated 96-06-14 09:19:23 EDT, you write:

>

> >* Ok, now remember I'm new so no laughing allowed!  Are dill fronds

> >the same as dill leaves?  geez, I feel stupid!

> >The recipe sounds delicious!

> >Suzy Lewis

> >May I always be the kind of person my dog thinks I am!

>

> Yes they are Suzy. Dill has featherly like leaves on a branch

> which is the frond. Great Recipe!

>

> Janice

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 14 Jun 1996 23:09:55 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Hints for Cooking with Herbs

In-Reply-To:  <960614191620_556537644@emout17.mail.aol.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Fri, 14 Jun 1996, Janice D. Seals wrote:



> I have the "Herbal Treasures" a wonderful book full of great ideas. I

> would recommend it to anyone. The list of hints came from a wonderfully

> sweet person who owns a herb and everlasting farm, and from whom I

>  buy my herbs.



I agree! I have both and use them a lot for stuff for my newsletter - I

do a 4-page one for our local herb society. Get _The Pleasure of Herbs_

if you can find it!! (Don't know if it's still in print)



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 15 Jun 1996 09:20:55 GMT

Reply-To:     HeK@hetta.pp.fi

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Henriette Kress <HeK@HETTA.PP.FI>

Organization: ...ei meill' oo...

Subject:      Herb of the week schedule August - >

In-Reply-To:  <Pine.SUN.3.90.960614074902.27097A@smhsi-gw>



Suggestion for herb of the week schedule



For those of you who have joined since we discontinued this on the list, earlier

this year:



The Herb of the Week puts structure into our consolidated herbal knowledge.

The idea is not to exclude all other plants, but rather to get quality input

also on plants that otherwise are seldom mentioned - giving us 'oldies'

something to look forward to, amongst all these 'how do I propagate basil'

-questions...

(I've compiled a culinary herbfaq which answers most of these Really and Truly

Too Common Questions - please have a peek at that, and ask things not covered

there. OK? It's available in my net-space - see my .sig.)



A list given ahead of time gives folks time to prepare, and maybe gets folks

save some goodies for the 'Herb of the Week' -week for some plant or other.



The Starter Kit post should be posted on the first or second day of the Week, as

specified below.



-----

So, here goes:



Aug 4-10, 1996:

Uncommon herb:                         /

Common herb:    Chervil                /



Aug 11-17, 1996:

Uncommon herb:  Mexican Mint Marigold  / <chrism@SMHSI-GW.SMHSI.COM>?

Common herb:    Savory                 /



Aug 18-24, 1996:

Uncommon herb:  Mexican Tarragon       / <chrism@SMHSI-GW.SMHSI.COM>?

Common herb:    Monarda species        /



Aug 25-31, 1996:

Uncommon herb:  Epazote                / <chrism@SMHSI-GW.SMHSI.COM>?

Common herb:                           /



Sept 1-7, 1996:

Uncommon herb:  Cumin                  / <chrism@SMHSI-GW.SMHSI.COM>?

Common herb:                           /



Sept 8-14, 1996:

Uncommon herb:                         /

Common herb:                           /



Come Winter, not yet scheduled:

Uncommon herb:  Ribes nigrum leaves    / Henriette Kress

 * this one might not be available in the States (a carrier for some plant

   disease or other over there? It's in every garden over here, it's Really

   Important.) I'll do the starter kit entry anyway, and maybe we'll have

   another uncommon plant the same week, for you 'mercans.

Common herb:    Dandelions             / Peter Gail?

 * this one has roots that should be dug in fall, so it should be scheduled

   then, and again in spring, when there's greens and flower buds, and again in

   early summer, when there's flowers. Anybody ever heard of a use for the SEEDS

   of this plant?



-----



Anybody volunteer for any of these topics?

Names / email addresses with question marks behind them are just tentative, and

if you have a lot of experience with one or the other of those plants, just pipe

up - time for YOUR 15 minutes in the sun?   ;)



Anybody suggest some more herbs?



Anybody want to manage this herb of the week list?



If so, email me, not the list. I'll either post a revised version once or twice

a week, or dump the lot in some poor volunteers lap - except that I'll be out of

town from July 7th to August 4th, and probably off-line some days after that.



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, 15 Jun 1996 09:33:45 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judi Burley <jburley@TRIANON.WORLDTEL.COM>

Subject:      Re: Herb of the week schedule August - >



Great - the herb of the week is back. Wonderful. I really enjoyed the recipes posted on the specific herbs when they were chosen.

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 15 Jun 1996 18:13:25 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BOB SCOTT <URWD77A@PRODIGY.COM>

Subject:      test message, Please Discard



Test



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 15 Jun 1996 17:08:02 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judi Burley <jburley@TRIANON.WORLDTEL.COM>

Subject:      Cilantro Pesto & Monarda Pasta



Someone was asking for this recipe and I found it today in "China's Garden"



2 cups fresh cilantro

2 cloves garlic

4 oz. parmesan cheese (freshly grated is hands down best)

1/3 cup pine nuts - toasted in a small skillet

5-6 tbsp. olive oil or olive oil

salt to taste



Put everything in the blender or food processor and puree until smooth.



I also found this one in the same place



Wilma Clark's Pasta with Monarda Petals

16 ox fettucine or linguini

2 tbsp safflower or olive oil

2 tbsp. fresh parsley

8 oz. freshly grated parmesan cheese

Petals from 6 - 8 fresh bergamot flowers



Cook pasta - drain , toss with oil and parsley- sprinkle with cheese and flower petals.



Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 15 Jun 1996 23:31:28 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Kindrick Ownby <ekako@NORTHCOAST.COM>

Subject:      Re: Hubbys

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 03:38 PM 6/14/96 -0500, a subscriber wrote:

>Aren't all hubbys a pain in the neck (or where ever)



Short answer: No, they're not; and may you come to see that they

are veritable blessings!



Long answer:



I would say that hubby's behavior/posture, which at first glance

seems off-topic, is definitely grist for the Culinary Herbs mill.



I believe that in various cooking traditions, like macrobiotic and

others, it is understood that the family cook is in an excellent

position to influence the emotional and physical states of the

family members.



  'There is a proverb that says: Tell me with whom you associate

   and I will tell you what you are.  This saying applies, not only

   to people, but also to our food. A man who eats only pork comes

   to resemble a pig and to behave like a pig in any circumstance.

   A meat eater is not as quiet as a vegetable eater. The meat

   eater gets angry easily.  He is explosive, while the vegetable

   eater lives in the diurnal tranquility of a flower, opening to

   light, then closing with the day's end.  A woman, if it is her

   wish to do so, can change the character of her husband by feed-

   ing him a certain kind of food.  Choose your life! Wild or wise!

   Both perhaps, why not?  Your destiny is on your tongue.' (1)



  'In fact, we sometimes find people jokingly attributing unfortunate

   occurrences in their lives to "bad karma".  But the law of karma,

   like any other law, is ultimately no joking matter.  It operates

   impartially and unerringly, awarding us exactly what we deserve.' (2)



  'The food we eat is a reflection of the cook's condition and judgement.

   The quality of the food selected, the way it is cut, the length of

   cooking time, the amount of seasoning, how the meal is presented at

   the table, and its taste and flavor - all of these depend upon the

   cook.  Day in and day out, the cook determines the basic health and

   well-being of the family.  A cook whose own health is strong and whose

   judgement is sound creates food that is nourishing, satisfying, and

   pleasing to behold.  She or he is able to modify cooking according to

   the changing seasons or weather, the availability or scarcity of

   certain items, and the personal condition and needs of her family.

   And she is able to do this for every meal with infinite gratitude,

   variation, and appeal.' (3)



-------------------------------------------------------

1) Zen Macrobiotic Cooking, Michel Abehsera, Avon Books

2) The Higher Taste, , The Bhaktivedanta Book Trust

3) Complete Guide to Macrobiotic Cooking, Aveline Kushi,

   Warner Books

-------------------------------------------------------



I am new to this list and to the domain of culinary herbs, so do not

have ready knowledge or suggestions. However, my intuition is that

herbal lore must contain information relating to this topic, and that

the cook can bring her mate to a state of agreement with the mystic

poet Rumi:



       If you rule your wife outwardly, yet inwardly you are

         ruled by her whom you desire,



       This is characteristic of Man: in other animals love is

          lacking, and that shows their inferiority.



       The Prophet said that woman prevails over the wise, while

         ignorant men prevail over her; for in them the fierceness

         of the animal is immanent.



       Love and tenderness are human qualities, anger and lust

          are animal qualities.



       Woman is a ray of God: she is not the earthly beloved.

          She is creative: you might say she is not created. (*)



(*) Sweeping aside the veil of form, the poet beholds in woman

    the eternal Beauty, the inspirer and object of all love,

    and regards her, in her essential nature, as the medium

    through which that Beauty reveals itself and exercises

    creative activity. Ibnu'l-'Arabi went so far as to say that

    the most perfect vision of God is enjoyed by those who

    contemplate Him in woman.



----------------------------------------------------------------



Amen!



Text and footnote from "Rumi, Poet and Mystic", Reynold A.

Nicholson









Peace!        Kindrick



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 05:21:33 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jaime/WildFire Farm <jknoble@INTERSERV.COM>

Subject:      Re: Various herb pestos

In-Reply-To:  <14960614150241/0007168628PJ1EM@MCIMAIL.COM>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Tom Greaves wrote:



>Sigh, now that my cilantro has bolted and left for the year.



Tom,



You can grow more.  I start up new crops successively all season

by sowing in flats every three weeks, then transplanting into

the garden as I use up the last ones (or they bolt).  It's not

too late.



Regards,

Jaime



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 09:43:01 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Various herb pestos

In-Reply-To:  <199606161221.FAA19483@m1.interserv.com>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Are you sure its not to late for cilantro?  The gardening Guru I listen to said

it's getting way to hot for it to get to any size before bolting.  I'm in North

Texas where its already in the high nintys.



Mary etc

Zone 7/8



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 20:09:01 UT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Rondle Bennett <Rondle-Bennett@MSN.COM>

Subject:      PAIN-IN-THE-NECK-HUBBIES



I can agree about be a pain in my wifes' neck, but not when it comes to herbs,

gardening, and cooking!!  You see she is the bread winner, while I'm the

herbal bread baker.  So you see this list is more my primary interest than

hers.  But don't get me wrong, I do like to ruffle her tail feathers,

especially because it's such a pretty tail!!!    Just a thought to remind you

ladies that there are some role reversals these days.   Thanks --- Rondle

Bennett



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 16:05:41 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Theresa Otto <jimotto@ARN.NET>

Subject:      Herb of the Week

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi, All

Thank you, thank you, Henriette, for getting the ball going again on the

herb of the week.  It ended not long after I signed on and I do miss it.



I urge everyone - newbies and oldies alike - to visit Henriette's page.

It's terrific - very informative.



In the past two weeks, we've had several good rains.  HOORAY!!  I finally

have enough basil for pesto!!  All of my herbs and veggies are much happier

now.  I'm going out to my garden now to harvest coriander.



Happy gardening, Theresa



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 17:45:51 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Alan Peck <arpeck@FREENET.SCRI.FSU.EDU>

Subject:      Test

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



please ignore this message, test only



Thanks



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 19:00:39 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Grilled Chicken with Minty Yogurt Sauce - recipe



<< Cover each breast with some of the

     reserved sauce and place back under the broiler to heat throught.  (If

     using the grill, warm the sauce through separately in a saucepan over

     gentle heat.)  >>



Warm the sauce?! COOK IT! It has had raw chicken marinating in it overnight

and is therefore a petri dish. This looks absolutely delicious and I will be

trying it...but I will cook that sauce hot enough to kill salmonella

bacteria!



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 23:05:48 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Hubbys

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



"Your wife, your dog, your walnut tree

The more you beat them the better they be"

Old Eng. Proverb?:)



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 21:27:03 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         B/C Gordon <gordons@DIBBS.NET>

Subject:      Hubby retort

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Yikes! My Netscape told me "unable to locate DNS server" re: my mail

service each time I tried to "send".  Sorry for the barrage - if it was.

(battle metaphors?)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 16 Jun 1996 22:54:47 PDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Julie Thaxter <thaxterj@ETOWN.NET>

Subject:      My first Herb garden

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Well, it's too late to ask for advice on how to plant things, so now, I'm

looking for info on how to take care of my herb garden and what to do with

the herbs in it.



I planted my garden in a plastic swimming pool (I figured that would be a

little less permanent that digging up the ground) I put the rocks in the

bottom and drilled holes in it as well.  I planted in a circle (but I

couldn't find my book that had suggestion in it about what to plant

together) so I planted things that seemed to look okay.



Here's how it goes (starting in the center) dill

                    next circle (clockwise) tarragon, sweet basil, roquette,

anise

                    next ring               corriander, caraway, sage,

thyme,                                               sweet marjordom

                    outer ring              italien parsley, chickory,

lavendar,                                             borage, summer savory,

camomile,                                             curly parsely,

chevril, spearmint





My problem is that I don't know when it is safe to harvest from the plants,

and with some plants, I don't know what to harvest.  I planted everything

last weekend (most from plants, and not seeds).  And I don't know what the

roquette is.  I can't find it in my herb books....is it not an herb?  My

mother purchased the seeds for me.  The plant seems to be thriving here (my

lavendar, chickory, anise and borage have barely started to poke through the

ground yet) but I don't kow anything about it.  If anyone has any

suggestions about it, please let me know.  If anyone can give me pointers on

taking care of the herbs, I'l appreciate that too.



Thanks



Julia

   _              _

  / |            / \            _                    ,--,/

 /  |           |   |    o     / \|            _ ___/ /\|

 |  |  |   |    |   |    |    |   |        ,:`( )__,  ) ~

  \ |  |   |    |   |    |    |   |       //  //   :--;      Julia Thaxter

   \|_/ \_/ \__/ \_/ \__/ \__/ \_/ \      '    \   |

   /| thaxterj@etown.net                       ^   ^

  / |

 |  | Now I will believe that there

  \ | are unicorns...  The Tempest Act III Scene III Wm Shakespeare

   \



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 11:42:18 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Feel like munching on grass today

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi everyone,



Strictly speaking this is not a herb question, but I've gotta ask. I was

flipping thru a new recipe book i bought & was totally intrigued by this

french ham recipe that calls for freshly mown hay to give it a "delicate

fresh bouquet". Now I don't live near any farm, and the closest thing I

have is my lawn of carpet grass, is it possible (or safe) to substitute

grass for hay instead?? I live in the city all my life, but I know cows

eat grass, so it must be pretty all right for human consumption? But

would the flavour be the same? Or has anyone any suggestion for a

combination of herbs that would do the trick?



Regards,

Dorian G.

Singapore



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 08:59:52 -0300

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mindy Vinqvist <mvinqvist@MTA.CA>

Subject:      Re: Savory Question

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



(snip)

>What is the difference between summer and winter savory? In what ways is

>each of them used? How should chervil be used?

>Regards and thanks,

>Sherry



Hi Sherry,

        Well, my understanding is that winter savory is a bit hardier over

winter - as I am in zone 5b I thought I would grow it instead of the summer

savory.  I can't remember precicely what my book said on the subject, but I

believe it was to the effect that the falvors are extremely similar, but

winter savory's flavor is a bit stronger.  I always use savory in poultry

stuffings or in poultry based soups.  I am sure others have better, more

specific recipes.  I've not a clue about chervil - I am at work and my herb

book is at home.



smiles



Mindy

mvinqvist@mta.ca



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 08:10:24 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Don Schenck <don.schenck@KWSOFT.COM>

Subject:      Re: I'm moving into the big time!



<<QUOTE>>



Aren't all hubbys a pain in the neck (or where ever)



Mary etc

<<ENDQUOTE>>



My wife has an even LOWER opinion of me! <grin>



-- Don



begin 600 WINMAIL.DAT

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end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 11:00:16 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Savory Question



     Hi Sherry,



     Summer savory is sometimes called the bean herb because it goes so

     well with green beans.  It is a much more delicate plant than winter

     savory and in my experience, can handle a little more shade.  In my

     zone I can only grow it as an annual; winter savory will overwinter

     and stay almost evergreen if it's mulched a bit.



     I like to get a bite of summer savory in salads, too, lettuce salads,

     potato salads, whatever.  The leaves are fairly small so I just strip

     them from the stem and throw them in; chop them if you don't love

     herbs as much as I do.  You can use it in soups and things but the

     flavor is so delicate that you might not know that you did!  It would

     be better served chopped as a topping to hot dishes.  (Put the winter

     savory in while it's cooking.)



     The winter savory can be kept whole, tied with other herbs and taken

     out of the soup before serving.



     Has anyone ever used savory for it's smell?  I wonder if it wouldn't

     add a nice note to a lemony mixture.  I just don't know if it lasts.

     Also, I have never preserved either variety so can't tell you what

     works best.



     Enjoy,



     Esther





______________________________ Reply Separator _________________________________

Subject: Savory Question

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/17/96 9:56 AM





I have both winter and summer savory. They seem to be completely different

plants. I've heard that the French make great use of summer savory and also

of chervil. However, I don't know what to do with any of them.



What is the difference between summer and winter savory? In what ways is

each of them used? How should chervil be used?



Regards and thanks,



Sherry



--

Sherry Rose                Frozen skier in the Gorge

sherry@gorge.net       http://home.aol.com/Sherry4803

                                      New picture each Friday!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 07:59:58 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

Subject:      Herb balsamic vinegar

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Tracy,

I've never tried using balsamic vinegar for 2 reasons.  1.  The balsamic

I use has a fairly strong flavor that would overpower or clash with any

herbs.  You need to use a vinegar that has little flavor so as to

allow the herbs to blast through!    2. Balsamic vinegar is comparatively

expensive.  I make lots of vinegars and it would get prohibitive.

Chris



#########################################

Chris McElrath

Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 11:25:58 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Question on herbal vinegars



Tracy asks: <<Has anyone tried making herbal balsamic vinegar?>>



I think the reason white and cider vinegars are called for is that they have

a more neutral, less 'invasive' taste than balsamic.  But it is a thick

enough flavor that when I first started cutting back on the fat in my diet,

one of Robert's heavily herbed vinegars combined with balsamic could get me

to enjoy it without any oil.



I did steep herbs in balsamic vinegar in a small quantity as a quick way to

"taste test" a new herb (rue). I didn't happen to have any of the

less-pungent vinegars on hand without herbs in them already, so I

rough-chopped a bit of rue and put it into a bit of balsalmic vinegar and had

it on a salad at dinner. Robert couldn't really taste the rue as such over

the distinct flavor of the balsamic vinegar, although I admit it only sat a

couple of days before it was all gone, but I thought it flavored the balsamic

vinegar nicely.



Emme

who is too sore from yesterday's 3-hour bike ride following the Olympic Torch

to go sift more stones out of the garden...too sore to sit at this computer

long, too!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 11:26:05 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Tarragon Chicken Salad



It's very similar to a chicken salad my mom makes; she uses lemon-pepper

spice mix instead of tarragon, but the grapes are there.  I happen to LOVE

the sweet taste of grapes with the salty spice of the lemon pepper.  If

you're unsure of this, try it! Mom uses plain old green grapes, but I like

using the firmest, tangiest, most tannin-y grapes around. Don't let the

grapes be mushy or yes, it could be kind of weird. Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 11:25:33 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Finicky eaters OR How clean is _your_ basil?



I like filling a bowl with fresh water and submerging the herbs & greens.

 Yes this means splashing my food like a racoon does! I find I get the sandy

bits out better that way than keeping it under running water, go figure. I

learned about it when we were making mushroom-leek soup for 80 people. We cut

'em all up into rounds first, broke up the rings-in-rings where they looked

really dirty,  tossed 'em into water and let the dirt fall out the bottom.



It even worked with violet leaves I weeded out of the front garden, which I

had unintentionally sprayed with sandy dirt first. (The leaves were great in

a salad at lunchtime, what a reward! We're stir-frying the rest like spinach;

I'll let you know how it works.)



The other thing I eat out of my weeds is something Robert calls 'sourgrass'.

 I always pulled it for a type of clover, but now I'm using it when I pull

it, it's nicely lemony chopped into a salad. But this is not for finicky

eaters!



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 11:26:03 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Organic gardeners online?



First a quick note for Cindy about 'organic' gardening.  It's one of those

subjects that people who agree can have severe disagreements on a definition.

Kind of like some people who are "vegetarians" won't eat meat or poultry but

will eat fish and some "vegetarians don't eat any animal products at all

including milk.



My definition of organic is not using pesticides and tyring to manage my yard

like it's a forest--I compost to put back in what's being taken out. I

compost lawn clippings, weeds, veggie scraps from the kitchen (when I'm not

too lazy to take it out), and small twigs--anything that isn't diseased--but

I will use chemical fertilizers, which some true-to-nature gardeners avoid.

It can also mean growing plants together because one drives off pests of the

other--like marigolds are said to deter insects from your tomatoes.



We try to accept bug chomps as inevitable, but in practice, Robert & I have

resorted to chemicals in a couple of instances.  First, when a sentimental

ornamental got an insect infection that was killing the plant and that we

couldn't tame with soap and water, we sprayed it with pyrethrum--an

insecticide derived from chrysanthemums.  Plant-based 'natural' insecticides

can come from hot peppers, chrysanthemums, and orange peels. (By the way,

pyrethrumt does pretty severe damage to impatiens, don't use it on them.)

Then we transplanted a quince from his mother's yard and found out later that

she's had problems with borers; Robert quickly applied malathion, a pesticide

that's supposed to be "gentle" and has been used to spray large areas of

California, areas with people in them. (I was one of the people; I was not

happy, but it was Mediterraneean fruit fly, and the growers were desperate.)

It's still doubtful that the quince will survive. (Esther, be glad you didn't

come get one of the saplings!)  We may have to use the malathion one more

time; Robert thinks we may have cutworms boring in the soil of one of his

houseplants--and since it's a pepper plant that's survived two growing

seasons and shipping in the mail from his dad in Ohio, Robert's not willing

to give it up without a fight.



Now on to MY business. I need to find the organic gardeners online, here's

why.



I've got a neighbor who sprayed with nasty chemicals last night, but I have

been raising things without any pesticides. Now I'm not sure whether I can

eat the roses, which of course bloomed just before the neighbor walked around

with her hose full of chemicals.  I've never bothered to go looking before,

because the folks on either side are kind of oblivious and do minimal work,

and the folks behind us are careful gardeners who use small hand-held

spritzers to put the chemicals where they're really needed, but last night

the neighbor three doors down was spraying enough on her lawn through a hose

that I could smell it clearly inside my house. There was a good breeze, and

even the chemical companies put on the label not to spray if it's windy.



Worse yet, she said "I can't take time to talk now, I haven't been able to do

this in a month"  which to me implies that she normally sprays that way every

couple of weeks.  And then she started babbling about how she had a little

dog and he never "got anything from this" like she was continuing an argument

not having a conversaiton. (All I did was ask her what she was spraying so I

knew whether I should close my windows.)



Like I said, where are the organic gardeners online? (There may be more than

one list; the emphatically pesticide-paranoid ones are fine with me, but

moderated would be good, because I don't like flame wars.)



Mary "Emme"

who wants to try crystallizing rose petals but will make rose petal beads if

she can't feel safe about the neighbor's pesticides



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 11:26:10 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      problem with herbs



Hello all,



All of my broadleaf herbs:  marjoram, sages, monardas, have black spots on their

older leaves.  It's not like black spot on roses; it's smaller and more like a

speckling (if you know what I mean).  Although it could be related; it has been

humid lately, even for MA.  Can anyone tell me what it its and how it can be

controlled?  The newer growth is all right so it may be that a few dry days will

help.



No bugs around except for the ever present flea beatles.



Thank you in advance,



Esther



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 09:36:59 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: Organic gardeners online?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Like I said, where are the organic gardeners online? (There may be more than

>one list; the emphatically pesticide-paranoid ones are fine with me, but

>moderated would be good, because I don't like flame wars.)



You can subscribe to the organic gardening mail list by sending a message to

LISTSERV@lsv.uky.edu

Subscribe OGL



If I may be so bold, below is a definition of organic gardening that will be

in my book that's coming out next month.  I came up with this definition

after several years as a registered organic grower in Oregon, and after

speaking with many Tilth certified organic gardeners.  I welcome any comments.



                                ORGANIC GARDENING

                                        ...a Definition

        Beginning gardeners are sometimes surprised to learn that the phrase

"organic gardening" does not just mean "no spraying."  There is much more to

organic gardening than that simple thought.

        Organic gardening means working with nature rather than attempting

to dominate.  It means, first and foremost, building healthy soil, since

healthy soil grows healthy plants that resist insects and diseases.

        Synthetic fertilizers and pesticides are not used in organic gardens

and farms because of the concern that those products will upset the natural

balance, including the flourishing of beneficial insects and other

organisms, or that they will pollute the environment to one degree or

another.  Fertilizers and pesticides are, indeed, used in organic gardening,

but they are derived from naturally-occurring materials, rather than from

synthetic products.

        Of course, once a gardener breaks the sod or puts a single seed into

the ground, he or she has already tampered with nature.  Organic gardening

seeks to restore balance to the garden so that nature can do its job as

efficiently as possible.





Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 12:50:40 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Feel like munching on grass today



     Hi Dorian,



     What were you supposed to do with the fresh mown hay?  In what

     proportion?  Your answer will probably be obvious but I just had to

     ask.



     Esther





______________________________ Reply Separator _________________________________

Subject: Feel like munching on grass today

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/17/96 12:30 PM





Hi everyone,



Strictly speaking this is not a herb question, but I've gotta ask. I was

flipping thru a new recipe book i bought & was totally intrigued by this

french ham recipe that calls for freshly mown hay to give it a "delicate

fresh bouquet". Now I don't live near any farm, and the closest thing I

have is my lawn of carpet grass, is it possible (or safe) to substitute

grass for hay instead?? I live in the city all my life, but I know cows

eat grass, so it must be pretty all right for human consumption? But

would the flavour be the same? Or has anyone any suggestion for a

combination of herbs that would do the trick?



Regards,

Dorian G.

Singapore



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 19:13:56 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: Herb balsamic vinegar



Tracy:



I agree with Chris... I, too, make several varieties of herb vinegars (opal

basil remains my all time favorite) and I use the cheap distilled white

vinegar because it offers the necessary 5% acidity but is so mild-flavored

that it does not occlude the flavor of my herbs.



Here is a wonderful balsamic vinegar tip that I read in an Italian cookbook,

writeen by an Itlalain woman, a few years ago:

The legendary artisan balsamic vinegars that we hear about from the Modena

region of Italy ARE NOT exported.

What we get are really dumbed-down versions. Yet, there is a solution: buy a

mid-range product (I am paying about $8 to $10 per liter) then when you get

ready to use it -- especially in salad vinaigrettes-- whisk in some dark

brown sugar. The ratio suggested is 1 part sugar to 10 parts balsamic vinegar

Figure that in teaspoons or tablespoons, depending on how much vinaigrette

you want to make (i.e. 1 teaspoon brown sugar to 10 teaspoons vinegar). Then,

whisk in a dash of salt, some black pepper.maybe bit of crumbled dried

oregano, and a clove of garlic, pressed. Whisk in olive oil last. The

tradional ratio on that is 3 parts oil to 1 part vinegar, but at my house we

use more of a 50-50 ratio (more vinegar flavor; less total fat).

I would not recommend amending your entire bottle of vinegar with sugar all

at the same time -- just what you are going to use in a given recipe.

But here is what I found: I had begun buying and using this vinegar and

thinking to myswelf, what's all the fuss here? Then, the first time I tried

the brown sugar trick, the people at my dinner table went nuts--- they used

their bread to literally wipe clean the bottom of the salad bowl when the

greens were gone!!!



I wish I could cite my reference on this, but it is lost....



Sara Anne Corrigan



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 19:14:00 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sara Anne Corrigan <SaraAnneC@AOL.COM>

Subject:      Re: Feel like munching on grass today



Dear John:



When I was growing up, on a farm, we took in a tall grass called "timothy,"

for hay for our horses. It had a wonderul, almost intoxicating sweet aroma

when we were cutting it, and we occasionally munched on the bloom spikes, but

I think that part was more for effect: I don't recall any remarkable flavor.



We also cut alfalfa for hay but I don't recall it smelling as good as the

timothy.



I am guessing you are supposed to wrap the ham in the fresh cut hay before

baking it? And are we talking about a cured ham or a fresh ham? Cured hams

have so much salt and other flavors, I can't imagine a wrap of fresh hay

would impact the flavor. I suppose it would be OK, but I do not believe you

would get the same results with lawn clippings. Also, I'd worry about what

had been sprayed on the lawn before it was cut? Chemicals? Urine (from a

passing dog, for instance)? It's too scary to think about.



Sara Anne Corrigan



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 17:13:38 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Bourns <updoc@RT66.COM>

Subject:      Re: My first Herb garden

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Roquette is arugula.  It has a wonderful spicey leaf that can be included in

a salad or it can substitute for basil in pesto.  It is one of my favorite

plants. I keep pinching out the top so that it doesn't go to seed.  Happy

gardening.  I think planting in a plastic swimming is really original.

Chris from Albuquerque

>Well, it's too late to ask for advice on how to plant things, so now, I'm

>looking for info on how to take care of my herb garden and what to do with

>the herbs in it.

>

>I planted my garden in a plastic swimming pool (I figured that would be a

>little less permanent that digging up the ground) I put the rocks in the

>bottom and drilled holes in it as well.  I planted in a circle (but I

>couldn't find my book that had suggestion in it about what to plant

>together) so I planted things that seemed to look okay.

>

>Here's how it goes (starting in the center) dill

>                    next circle (clockwise) tarragon, sweet basil, roquette,

>anise

>                    next ring               corriander, caraway, sage,

>thyme,                                               sweet marjordom

>                    outer ring              italien parsley, chickory,

>lavendar,                                             borage, summer savory,

>camomile,                                             curly parsely,

>chevril, spearmint

>

>

>My problem is that I don't know when it is safe to harvest from the plants,

>and with some plants, I don't know what to harvest.  I planted everything

>last weekend (most from plants, and not seeds).  And I don't know what the

>roquette is.  I can't find it in my herb books....is it not an herb?  My

>mother purchased the seeds for me.  The plant seems to be thriving here (my

>lavendar, chickory, anise and borage have barely started to poke through the

>ground yet) but I don't kow anything about it.  If anyone has any

>suggestions about it, please let me know.  If anyone can give me pointers on

>taking care of the herbs, I'l appreciate that too.

>

>Thanks

>

>Julia

>   _              _

>  / |            / \            _                    ,--,/

> /  |           |   |    o     / \|            _ ___/ /\|

> |  |  |   |    |   |    |    |   |        ,:`( )__,  ) ~

>  \ |  |   |    |   |    |    |   |       //  //   :--;      Julia Thaxter

>   \|_/ \_/ \__/ \_/ \__/ \__/ \_/ \      '    \   |

>   /| thaxterj@etown.net                       ^   ^

>  / |

> |  | Now I will believe that there

>  \ | are unicorns...  The Tempest Act III Scene III Wm Shakespeare

>   \

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 18:24:57 +0000

Reply-To:     jgiedra@eaicorp.com

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         John Giedra <jgiedra@EAICORP.COM>

Subject:      Re: Finicky eaters OR How clean is _your_ basil?

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



> The other thing I eat out of my weeds is something Robert calls 'sourgrass'.

>  I always pulled it for a type of clover, but now I'm using it when I pull

> it, it's nicely lemony chopped into a salad. But this is not for finicky

> eaters!

>

I also grew up with this herb called sourgrass, though I believe it may

have actually been Sorrel. When I grew some a couple of years ago, my

childhood came rushing back!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 19:55:49 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Tarragon Chicken Salad



In a message dated 96-06-17 11:26:38 EDT, you write:



>f

>you're unsure of this, try it! Mom uses plain old green grapes, but I like

>using the firmest, tangiest, most tannin-y grapes around. Don't let the

>grapes be mushy or yes, it could be kind of weird. Emme



o.k. Emme I'll try it next time, the lemon pepper sounds good too.



Janice

Bean Station, Tn



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 19:56:30 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Question on herbal vinegars



In a message dated 96-06-14 02:48:44 EDT, you write:



> The only vinegars I use regularly are balsamic and rice wine vinegar. I'm

>interested in trying to make some herb vinegars with the balsamic,



I've made serveral different vinegars, but I've only used white or cider

vinegar,

I guess because these are more versatile.  I have looked at Balsamic

vinegar in the store and often thought of trying it just to see what it

tastes

like. I brought a book on Herb Vinegars when I decided to make some a

couple of years ago. It suggests using balsamic vinegar with spices it

doesn't list it with any herbs......



Balsamic Vinegar  2 cups

1 teaspoon each black peppercorns and whole cloves,

1 small hot red pepper, and a 1-inch piece of fresh ginger root.



Although heating the vinegar is not usually recommended for flavored

vinegars, it is beneficial with spiced vinegars because spices tend to be

woody, and heating helps release the essential oils. Tie the spices in

a square of muslin or cheesecloth for easy removal or put them into the

vinegar loose and strain them out later.  With either method, combine the

spices and vinegar in a stainless steel saucepan and heat to 110*F.

Immediately remove the pan from the heat and let the vinegar cool

slightly before pouring it into the steeping container. Cover it tightly

and set the container in a dark place at room temperature. Shake

the container every couple of days and taste the vinegar after a week.

Check the flavor weekly for up to a month until the desired flavor is reached

 Remove or strain out the spices, then fill the bottles, cap them tightly,

seal them, and add labels.

You can vary the proportions to your taste, but a reasonable amount is

2 to 4 tablespoons of seeds or spices to 2 cups of vinegar.





Janice (I hope all the Dads had a great Father's Day)

Bean Station, Tn



A thing of beauty is a joy forever.."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 19:56:37 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Balsamic Vinegar: A History of;



Balsamic Vinegar: a brief history

Balsamic vinegar is noted for its brown color, intense fruity aroma,

and exquisite sweet-and sour flavor. The most celebrated of all

vinegars, the true" aceto balsamico" is seldom available, while the

officially sanctioned substitute, commercially available only since 1966

sells for a minor king's ransom--when it can be found. The less-

expensive industralized version is widely available.

The true "aceto balsamico" vinegar is produced only in the Emilia-

Romagna region of northern Italy that stretches from the Adriatic Sea

to within a few miles of the Gulf of Genoa. It has been made since the

eleventh century. Highly prized since its earliest days, it was given as

a ducal gift to Holy Roman Emperor Henry III in 1046 as well as to other

important European statesman through the centuries. The name balsamic,

from balsam and balm, is derived from its supposed medicinal properties,

including its use as a protection against the plague.

Until recently balsamic vinegar was produced for family use only, with

barrels passed from one generation to the next, often aging for fifty to

two hundred or more years. It was sometimes even used as part of a

dowry. True "aceto balsamico" starts out as must (unfermented juice)

from grapes that have a high sugar content, most notably Trebbiano

grapes. When it has begun to ferment, it is boiled over a wood fire in

copper cauldrons until reduced by at least a third. It is then combined with

vinegar containing active bacteria cultures and placed in the first of a

series

of progressively smaller wooden casks, called "batteria". The " batteria"

may be made of juniper, oak, chestnut, mulberry, cherry, locust, alder, or

ash.

Traditionally, this aging process occurs in the attic of the house, with the

women of the household responsible for its care, as depicted in thirteenth-

century paintings. The alternating heat and cold of the seasons are essential

to the slow changes wrought in the vinegar. With an evaporation rate of about

10 percent each year, 100 liters of must will become only 15 liters of

vinegar

twelve years later. When the flavor is found acceptably intense, the vinegar

is sealed in a final small wooden cask.

The officially sanctioned substitute for the true "aceto balsamic" vinegar

has

an Italian government designation of "Denominazione di origine controllata"

(DOC) and is controlled by the Consortium of Producers of the Traditional

Balsamic Vinegar of Modena. This vinegar is at least twelve years old, but

often twenty to thirty years old, and sells for a hundred dollars or more in

3.3 ounce bottles.

A handful of producers in Modena make a quick-process industrialized

balsamic vinegar, which is sold under different labels in the United States.

For this version, either the grape juice is caramelized ( cooked until it

changes color) or caramelized sugar is added and sometimes flavorings,

then it is aged in large vats with wood chips for flavor. According to

Italian law, for a vinegar to be labeled "aceto  balsamico" it must be aged

at least three years. It is usually 6 percent acidity.

To maintain its luscious flavor, balsamic vinegar is added at the end of

cooking or used as a condiment to enhance the flavors of foods. Some

common uses for balsamic vinegar include deglazing a skillet after

sauteing liver or chicken, sprinkling it on fresh strawberries, adding it

to sparkling mineral water to make a beverage, or using it as an ingredient

in salad dressings and marinades for steamed or roasted vegetables or

seafood. For a treat, sprinkled some on shaved white truffles with grated

 Parmigiano-Reggiano and heat just until the cheese melts. Traditionalists

 sip "aceto balsamico" from tiny liqueur glasses as an after-dinner cordial.

("Herbal Vinegar" by Maggie Oster)



Janice

Bean Station,TN



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 20:06:22 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Herb balsamic vinegar



In a message dated 96-06-17 19:13:58 EDT, you write:



>>But here is what I found: I had begun buying and using this vinegar and

>>thinking to myswelf, what's all the fuss here? Then, the first time I tried

>>the brown sugar trick, the people at my dinner table went nuts--- they used

>>their bread to literally wipe clean the bottom of the salad bowl when the

>>greens were gone!!!



Thanks Sara I had just got though posting the "history of" when I received

your post. I have wanted to try the balsamic and this sounds good thanks

again for the tip.



Janice

Bean Station, TN



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 18:23:46 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Josi Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: Question on herbal vinegars

In-Reply-To:  <960617195629_219314372@emout16.mail.aol.com>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Janice, You must be using Maggie Oster's Herbal Vinegar. I also use that book.

Good Gardening =) Josi



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 18:29:03 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Josi Poindexter <poindexter@SPRYNET.COM>

Subject:      Lavender Cultivars

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Hello All,

A friend of mine just bought a lavender cultivar 'heterophylla'. I haven't heard

of this and was wondering if any of my herb list friends have?

TIA

Good Gardening =)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 20:50:06 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Dying Rosemary

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I live in Alabama, with the heat.  I've watered my plants and made sure that

they have had plent

of water at night, but my big plant bought it today and my babys are ready

to go!  They are in part

shade, I don't know what I did wrong!



Denise



________________________________________________

I met the perfect man.  Church going, smart, caring, sports

loving, compassionate, cute butt and eye!  The problem-

He was the perfect man!

----------------------------------------------------------------------------

--------



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 21:23:12 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Dying Rosemary

In-Reply-To:  <199606180151.VAA10741@borg.mindspring.com>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



there is no such thing as the perfect man



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 21:36:04 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: problem with herbs

In-Reply-To:  <9605178350.AA835035952@ma02q.BULL.COM>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



It is probally a fungus.  Spray with baking soda and that should help.  Also

make sure there is plenty of air circulation around each plant



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 21:44:47 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Organic gardeners online?

In-Reply-To:  <960617112602_415807285@emout15.mail.aol.com>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



I'm organic also, But I don't use malathione. that sounds dangerous,  Try to

make a tea using 1 whole garlic and 2 habenero peppers qand enough water to make

a quatr.  blend until smooth.  Strain and add enough water to make 1 gal.

Dilute tiss mixture, 1/4 cuo per gal. of water and spray on any plant that looks

in trouble.  For worms eating hthings, spray BT.  it only kills worms, not the

good guys



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 22:00:06 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Hubbys

In-Reply-To:  <v01510101ade8d0c086b7@[203.7.181.37]>

MIME-Version: 1.0

Content-Type: text/plain

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Wrong o banana breath



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 11:29:35 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Re: Feel like munching on grass today

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hello Sara & Esther,



Yes, the reason why i'm so concerned about the safety of using my lawn

(even though i don't use chemicals at all) is that this traditional French

recipe calls for the ham & the hay to be boiled (simmer) together for

4 1/2 hrs. By then whatever toxins that is in the grass (if there r any)

would have been hopelessly cooked into the ham. Sorry i don't have the

recipe with me right this moment. I'll sent it to you if your are interested.



BTW, I am having second thoughts, fresh hay is yellow whereas grass is green,

wouldn't the ham turn a greenish hue? Eeeww. I'm beginning to feel sick about

it.





Regards,



Dorian G.

S'pore



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 23:16:56 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         bobbittc <bobbittc@INDIANA.EDU>

Subject:      Free Woad seeds / dyeplant exchange

Comments: cc: goochsl@cds.mrs.umn.edu, KRaley@gnn.com

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



   Some weeks ago there was a brief discussion about woad, the dyeplant

with which the blue Picts painted themselves to both frighten the Romans

and 'stainch the bloode' - it being also an astringent.

   My mother's family is MacNaughtan, Pictish, and as a 4 year old I once

painted myself head to toe with blue watercolor and ran amok throughout

the neighborhood, brandishing a stick and daring any Romans to fight. No

one rose to the challenge.

   Anyhow, for anyone interested in dyeplants, I am offering woad seeds,

free for an SASE; if you have seeds of other dyeplants to offer, I'd

appreciate an exchange!

   BTW, does anyone know of a seedsavers' / swappers' list?

   Woad is a biennial, flowering the second year and =>taking over

thereafter. It's probably too late to start plants this year, but if you

have a long season it's worth a try.



Christopher Bobbitt

469 Evermann Apts.

Bloomington, IN 47406



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 23:53:47 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Theresa Otto <jimotto@ARN.NET>

Subject:      Rue

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi, All



Emme, I was concerned when I read you had made an herb vinegar using rue.  I

looked it up in "The Pleasure of Herbs".  According to this book, rue is

poisonous.  In fact, legend has it that King Mitheridates took small

quantities of it and other poisonous herbs to make himself immune to

assassination attempts!  Rue was used medicinally at one time - to ward off

the plague.



I have two rue plants.  They are very pretty and I enjoy the aroma.  Some

people break out into a rash after contact with rue, but no one in my family

has had such a reaction.



I really hope you don't use rue in cooking any more.  We like having you around!



Theresa  - who's jealous that you got to follow the Olympic torch for three

hours (sore muscles and all!!)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 03:03:29 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Free Woad seeds / dyeplant exchange

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Happy to swap.

what would you like?



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 00:18:59 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Woolman <wool84@NIIA.NET>

Subject:      Re: Herb balsamic vinegar

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 08:06 PM 6/17/96 -0400, you wrote:

>In a message dated 96-06-17 19:13:58 EDT, you write:

>

>>>But here is what I found: I had begun buying and using this vinegar and

>>>thinking to myswelf, what's all the fuss here? Then, the first time I tried

>>>the brown sugar trick, the people at my dinner table went nuts--- they used

>>>their bread to literally wipe clean the bottom of the salad bowl when the

>>>greens were gone!!!

>

>Thanks Sara I had just got though posting the "history of" when I received

>your post. I have wanted to try the balsamic and this sounds good thanks

>again for the tip.

>

>Janice

>Bean Station, TN

>

>I must have missed it! What's the brown sugar trick?



Andie



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 01:22:07 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         bobbittc <bobbittc@INDIANA.EDU>

Subject:      Woad $/#/SASE

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Several responses already re my offer of free woad seeds. In the U.S.

please send Self-Addressed-Stamped Envelope. From Australia, New Zealand,

U.K., Canada or wherever, SAE plus folding stuff adequate for return

postage. This is for a Generous supply of seeds; I *don't* need it all

over my garden!!!  But I *Would* like to trade dyeplant seeds with

others. I have lots of madder, but it propagates by roots.

   Chris Bobbitt  M.A.; Ph.Cand. Folklore Indiana University,

bobbittc@indiana.edu  KA4EMR/9  BMM/W/OVYM/RSoF



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 08:13:58 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jan Gordon <jrg14@CORNELL.EDU>

Subject:      ants and bananas

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



As I was planting some ground cover last Sunday, I turned over a shovelful,

and out came a volcano of big black ants!!  Oh, wow, sez I, and I ran into

the house for the dried banana peels I had been collecting.  I sprinkled it

around, then remembered that overripe one on the counter, I got that and

sliced it, peel and all around the ant cave, then 24 hours later, I dug

around again, and was disappointed to find thousands of busy ants repairing

the damage.  What did I do wrong?  How long does this take?



Jan Gordon <jrg14@cornell.edu>

607-255-2552

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

You can't really be strong until you see the funny side to things.



-Ken Kesey



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 09:50:43 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Herb of the week suggestion



I'd like to put Corsican mint onto that list--the creme de menthe mint. But

I've lost track of whether anyone's tracking the schedule, so I've got to

post it here.  I know Henrietta set it up, and Chris said he'd be willing

AFTER settling into the new house, but did anyone say they'd take it until

then? There definitely seems to be interest in concentrating our efforts!  I

can't do it myself myself because wedding plans are finally starting to roll,

and we're trying to do some remedial house repairs around here to prepare for

selling and moving after the wedding.  I won't have free time until November

at least.  Would our beloved ListMaster2 Susan be willing/able to keep tabs

on this for a couple of months?  (I have no idea how much time HerbsList

alone takes...if you wilt at the idea of another thing to track, giggle

instead, it's easier on the morale...)



Emme

who's off to the nursery now to exchange a dead plant and get advice on how

to keep Corsican mint alive!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 09:15:17 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sandy DeVault <sdevault@DEPT.AGRY.PURDUE.EDU>

Subject:      Re: Free Woad seeds / dyeplant exchange



Christopher,



I would love to have a few of your seeds, would be glad to pay you for them.

I am totally ignorant about dyeplants.  Do they need special soil or care?



Sandy DeVault

Dept. of Agronomy

Purdue University





bobbittc <bobbittc@INDIANA.EDU> Wrote:

|

|    Some weeks ago there was a brief discussion about woad,

| the dyeplant

| with which the blue Picts painted themselves to both

| frighten the Romans

| and 'stainch the bloode' - it being also an astringent.

|    My mother's family is MacNaughtan, Pictish, and as a 4

| year old I once

| painted myself head to toe with blue watercolor and ran

| amok throughout

| the neighborhood, brandishing a stick and daring any

| Romans to fight. No

| one rose to the challenge.

|    Anyhow, for anyone interested in dyeplants, I am

| offering woad seeds,

| free for an SASE; if you have seeds of other dyeplants to

| offer, I'd

| appreciate an exchange!

|    BTW, does anyone know of a seedsavers' / swappers'

| list?

|    Woad is a biennial, flowering the second year and

| =>taking over

| thereafter. It's probably too late to start plants this

| year, but if you

| have a long season it's worth a try.

|

| Christopher Bobbitt

| 469 Evermann Apts.

| Bloomington, IN 47406

|



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 10:24:49 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: ants and bananas



     With all due respect to the people who suggested this, I was making my

     own study and I'm not convinced.  I can say that it works as well as

     the Raid Ant traps:-))  I don't think it's a quick solution, in any

     case it would take a long time to kill a big population with anything

     and I don't know how the potassium works as a poison.



     However, I have another suggestion.  Many kinds of ants are like bees.

      If you can find the queen and destroy her, or throw her over the

     fence, the hive will dissapate in confusion.  You can learn enough to

     actually find the queen or you can just try to move the dirt at the

     center of the pile, (quickly!) with the most active ants out of your

     way.



     Cautionary statement:!:  I often do this with small antpiles but we

     don't get the huge ones, or as dangerous biting ants, as those are

     found in the south or southwest.  I realize that this may be

     impossible with a large antpile of biting ants so use your common

     sense.  People can be allergic to ant bites, too, don't take big

     chances.



     Esther

     e.czekalski@bull.com

     http://www.geocities.com/RainForest/1508/

     Northeastern zone 5/6



______________________________ Reply Separator _________________________________

Subject: ants and bananas

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/18/96 8:00 AM





As I was planting some ground cover last Sunday, I turned over a shovelful,

and out came a volcano of big black ants!!  Oh, wow, sez I, and I ran into

the house for the dried banana peels I had been collecting.  I sprinkled it

around, then remembered that overripe one on the counter, I got that and

sliced it, peel and all around the ant cave, then 24 hours later, I dug

around again, and was disappointed to find thousands of busy ants repairing

the damage.  What did I do wrong?  How long does this take?



Jan Gordon <jrg14@cornell.edu>

607-255-2552

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

You can't really be strong until you see the funny side to things.



-Ken Kesey



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 10:33:54 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Feel like munching on grass today



     Green ham and eggs! :-))  Oh, that's green eggs and ham, isn't it.



     I think you've got the answer.  I'm not sure that there would be a

     huge difference between a dried grass plume and dried hay but most of

     us don't let our grass grow to the point that its dried and yellow.

     It would still be green and bitter.



     On a purely theoretical level though, I would think that a fast

     growing plant like grass would be as free of toxins as anything in a

     particular environmnt.



     Tell us what happens if you try the recipe with hay.  My family is

     vegetarian so when I make meat dishes I'm usually cooking for one. I

     haven't worked with hams enough to be a good critic.



     Esther

     e.czekalski@bull.com

     http://www.geocities.com/RainForest/1508/

     Northeastern zone 5/6





______________________________ Reply Separator _________________________________

Subject: Re: Feel like munching on grass today

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/17/96 11:21 PM





Hello Sara & Esther,



Yes, the reason why i'm so concerned about the safety of using my lawn

(even though i don't use chemicals at all) is that this traditional French

recipe calls for the ham & the hay to be boiled (simmer) together for

4 1/2 hrs. By then whatever toxins that is in the grass (if there r any)

would have been hopelessly cooked into the ham. Sorry i don't have the

recipe with me right this moment. I'll sent it to you if your are interested.



BTW, I am having second thoughts, fresh hay is yellow whereas grass is green,

wouldn't the ham turn a greenish hue? Eeeww. I'm beginning to feel sick about

it.





Regards,



Dorian G.

S'pore



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 11:00:30 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Organic gardeners online?



Hi Mary Emme and all,



There is an organic gardening list but I don't have the address right now.  In

regards to your neighbor, I would ask her what she is using.  We can research

it.  If you have web access, here is a site that might give you some information

that would either reassure you or convince her.



http://ace.orst.edu/info/extoxnet/



Good luck,



     e.czekalski@bull.com

     http://www.geocities.com/RainForest/1508/

     Northeastern zone 5/6



Esther



______________________________ Reply Separator _________________________________

Subject: Organic gardeners online?

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/17/96 7:57 PM





<snip>I've got a neighbor who sprayed with nasty chemicals last night, but I

have been raising things without any pesticides. Now I'm not sure whether I

can eat the roses, which of course bloomed just before the neighbor walked

around with her hose full of chemicals.  I've never bothered to go looking

before, because the folks on either side are kind of oblivious and do minimal

work, and the folks behind us are careful gardeners who use small hand-held

spritzers to put the chemicals where they're really needed, but last night

the neighbor three doors down was spraying enough on her lawn through a hose

that I could smell it clearly inside my house. <snip> are fine with me, but

moderated would be good, because I don't like flame wars.)



Mary "Emme"

who wants to try crystallizing rose petals but will make rose petal beads if

she can't feel safe about the neighbor's pesticides



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 08:05:00 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Josi Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: Feel like munching on grass today

In-Reply-To:  <199606180329.LAA08452@sunflower.singnet.com.sg>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Then you could have green ham and eggs.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 17 Jun 1996 23:26:36 PST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Robert D. Kelsey" <rdkelsey@JUNO.COM>

Subject:      Ants my Way



Hi,



This probably isn't a solution to an ongoing problem but I just have to

throw my 2 cents in.



In the early 70s I was on a summer long camping trip out west. While in

the Shasta area in No. CA we located a real nice campsite on a logging

road. It was right on a little creek and was just a real nice spot. As we set up the tent and settled in we discovered that the place was

infested with ants. Ants everywhere. All over everything. Crawling up

our legs.



We stayed at this site for a while, probably a couple of weeks in an ant

free environment. This is what I did.



I set up a campfire with all the kindling, some paper to get it going and

some larger stuff all set up in tee-pee style. Inside the kindling and

all over the fire area I put bread crumbs. I loaded it up with a lot of bread and left a trail of sorts leading into the fireplace.



We took a hike for a couple of hours. When we returned a *very large*

portion (literally thousands) of the ants were in the fireplace. One

match later and the were past tense.



This may or may not work for others with garden ant problems, and is probably not a long term solution, but I just had to throw in my 2 cents.



Please ..... no responses from ant rights activists.



See ya,

BK, in CT

rdkelsey@juno.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 10:51:44 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Question on herbal vinegars

In-Reply-To:  <199606180123.SAA21492@m3.sprynet.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Mon, 17 Jun 1996, Josi Poindexter wrote:



> Janice, You must be using Maggie Oster's Herbal Vinegar. I also use that book.

> Good Gardening =) Josi



And have you guys seen Oster's _Herb Mixtures and Spicy Blends_ ?



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 10:55:37 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Dying Rosemary

In-Reply-To:  <199606180151.VAA10741@borg.mindspring.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Denise,

Maybe you're watering it "too" much! My _Southern Herb Growing_ (Hill and

Barclay) says "water lightly but often". It also needs really good drainage.

My rosemary (Zone 8) actually takes a lot of abuse.



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 09:08:37 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Josi Poindexter <poindexter@SPRYNET.COM>

Subject:      Oster's Herb Mixtures and Spicy Blends

In-Reply-To:  <Pine.OSF.3.91.960618105102.9137C-100000@beall.tenet.edu>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Fran,

No I haven't, but now that you've told me about it I'm sure to go out and get a

copy. Is it good?

Good Gardening =) Josi



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 11:32:02 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Oster's Herb Mixtures and Spicy Blends

In-Reply-To:  <199606181608.JAA15048@m3.sprynet.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Tue, 18 Jun 1996, Josi Poindexter wrote:



> Fran,

> No I haven't, but now that you've told me about it I'm sure to go out and get a

> copy. Is it good?

> Good Gardening =) Josi

>



It's excellent!



And let me recommend another of my favorites - _Marinades: Dry Rubs,

Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables_ by

Jim Tarantino.



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 09:39:08 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Josi Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: Oster's Herb Mixtures and Spicy Blends

In-Reply-To:  <Pine.OSF.3.91.960618112909.9137G-100000@beall.tenet.edu>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Thank you.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 09:50:28 -0700

Reply-To:     snielsen@orednet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Susan L. Nielsen" <snielsen@OREDNET.ORG>

Subject:      Re: Herb of the week suggestion



Emme asks:



>... but did anyone say they'd take [Herb o' the Week] until

>then?

>...Would our beloved ListMaster2 Susan be willing/able to keep tabs

>on this for a couple of months?



_Beloved_!!!? Yike. Well, thanks, to be sure. ;-)

Alas, however. I am coming close to the finite bounds of Time

Allotted.



(I have no idea how much time HerbsList

>alone takes...



Hmm. Only takes time if one or several of the 300 or so beloved

Herbies desire attention, or if several of them vanish from the

e-mail universe and their mail takes on a bouncing habit, or if

inappropriate mail comes by, or if I want my mailbox clear for

mundane correspondence. In general, new subscriptions come in

little flocks (this effect must have something to do with

disturbances in the ionosphere, or with sun spots, or polar

migration -- not sure, but it's observable), and it is at those

times that the list requires most shepherding. It is possible for

a list to run without an active listowner, but not possible for

subscribers to get any personal attention then. Listowning is a

fun thing -- you get to help folks out now and then, and you get to

"meet" them keyboard to keyboard. Surely, the amount of time it

takes depends a great deal on the  quality of the subscribers. We

have a pretty pleasant list here, and these people are lots of fun

to deal with as a rule. But it does take some time from the budget

to make it worthwhile.



>if you wilt at the idea of another thing to track, giggle

>instead, it's easier on the morale...)



<giggle>



But thanks, anyway.



Susan Nielsen, "ListMaster2" HERBS



--

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

Portland, OR, USA                      |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 19:16:41 GMT

Reply-To:     HeK@hetta.pp.fi

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Henriette Kress <HeK@HETTA.PP.FI>

Organization: ...ei meill' oo...

Subject:      Re: Rue

In-Reply-To:  <199606180453.XAA05208@arnet.arn.net>



On Mon, 17 Jun 1996 23:53:47 -0500, in  Theresa Otto <jimotto@ARN.NET> wrote:



>Hi, All

>

>Emme, I was concerned when I read you had made an herb vinegar using rue.  I

>looked it up in "The Pleasure of Herbs".  According to this book, rue is

>poisonous.  In fact, legend has it that King Mitheridates took small

>quantities of it and other poisonous herbs to make himself immune to

>assassination attempts!



Yes, but King Mitheridates took EVERYTHING in small quantities to make himself

immune to poisonings (heard about theriac?).



True, rue is toxic, but not THAT toxic. Lessee what my book on toxic plants has

to say; my 'seat-of-the-pants' assessment of rue, before opening the book, is

dermatitis due to coumarins.

How far off am I:



Ruta graveolens, toxic constituents: essential oils, coumarins. Degree of

toxicity: + (means: either very toxic constituents in very small amounts, or

less toxic constituents in a bit bigger amounts; bad poisonings not really

expected.) (from: Giftpflanzen in Natur und Garten, Buff / von der Dunk, 1988)



>I have two rue plants.  They are very pretty and I enjoy the aroma.  Some

>people break out into a rash after contact with rue, but no one in my family

>has had such a reaction.



That's an allergic reaction.

The essential oils can be overwhelming, for a large field of rue, in a very warm

location.



>I really hope you don't use rue in cooking any more.  We like having you around!



Some folks do use rue in cooking. It really ain't all that dangerous, in the

tiny amounts usually used for spices.



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:         Tue, 18 Jun 1996 12:22:36 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jaime/WildFire Farm <jknoble@INTERSERV.COM>

Subject:      Re: ants and bananas

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



>   However, I have another suggestion.  Many kinds of ants are like bees.

>   If you can find the queen and destroy her, or throw her over the

>   fence, the hive will dissapate in confusion.  You can learn enough to

>   actually find the queen or you can just try to move the dirt at the

>   center of the pile, (quickly!) with the most active ants out of your

>   way.



Esther,



Quick is the operative word.  I've so many ants of different

species here that I've gotten casual.  Two days ago I was

digging part of the herb/butterfly garden when I suddenly

felt incredible burning & stinging on my ankles & feet.

I looked down & I was covered with tiny red ants that

were angry enough to be biting me like crazy.  Funny

dancing commenced. ;-)  Guess I got the queen.  Good

thing they weren't fire ants.



I use boiling water when they get out of hand.



Jaime



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 15:01:49 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sheila Foster <foster@ENGR.CSULB.EDU>

Subject:      Re: ants (Off Topic)

In-Reply-To:  <199606181922.MAA26648@m1.interserv.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Hi,



I have a couple of questions about the ants in the Southwest and

fireabnts and allergies to ants. I was camping last weekend, and

got two very painful bites from some large ants. The sting lasted

about 5 or 6 hours and today, two days after the bites, the bites

are large and red. They started getting large last night. They itch

like crazy today.



At this point I'm interested in finding out as much about the ants

as possible - so



1. what are fire ants?



2. what are the dangerous biting ants in the southwest (So. CA.)

   in particular?



3. Does this sound like an allergic reaction?



Sorry to be off topic, but it constantly amazes me how the conversations

on the net mirror my own life.



TIA,



Sheila



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

*  Sheila Foster                *  You can't direct the wind, but  *

*  CECS Department              *  you can adjust your sails.      *

*  CSULB                        *                                  *

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 18:05:19 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Thomas E. Haug" <theservs@GATE.NET>

Subject:      Healing Herbs

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hello Folks,



I came across an article in a magazine and decided to enter it in my

database. It is full of useful information and I would like very much it

share it with all of you. I am just putting in the list they give, if anyone

would be interested in the artice itself with all its information let me

know and I'll post it. But please be warned it is in 2 parts.



MMMMM----- Recipe via Meal-Master (tm) v8.02



      Title: Guide to Healing Herbs

 Categories: Tips

      Yield: 1 servings



           See below



  These natural remedies may aid your ills. Take internally unless

  otherwise indicated.



  Ailment                           Remedies



  Indigestion                       chamomlie

                                    ginger

                                    peppermint

                                    licorice

                                    spearmint

                                    lemon balm

                                    angelica



  Insomnia                          valerian

                                    hops



  Headaches                         feverfew

                                    angelica



  Colds, flu                        echinacea

                                    goldenseal

                                    garlic

                                    angelica



  Fever                             spearmint

                                    feverfew



  Menstrual Cramps                  lavender

                                    nettle



  Acne                              burdock

                                    dandelion



  Constipation                      cayenne

                                    mugwort



  Cuts, bleeding                    shepherd's purse

                                    aloe vera (use externally)



  Stress                            skullcap

                                    hops

                                    chamomile

                                    valerian



  Fatigue                           ginseng



  Aches, pains                      rosemary



  Sunburn                           aloe vera (use externally)

                                    tea tree (use externally)



  Toothache                         peppermint



  Allergies                         nettle



MMMMM



Kathy



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 23:45:31 GMT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Dorothy DeBisschop <dotdb@USA.PIPELINE.COM>

Subject:      Re: HERBS Digest - 16 Jun 1996 to 17 Jun 1996



Joyce Schillen <gardenpg@CDSNET.NET> wrote:

>

>If I may be so bold, below is a definition of organic gardening that will

be

>in my book that's coming out next month.  I came up with this definition

>after several years as a registered organic grower in Oregon, and after

>speaking with many Tilth certified organic gardeners.  I welcome any

comments.



My first comment is a question---where can we get the book? Who is the

publisher? How much? And when can I start annoying my friendly local

librarian to buy a copy for the rest of the town to enjoy as well?



Dottie DeBisschop

Treat-DeBisschop Homestead, Oxford, CT, USA



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 18:41:52 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Question on herbal vinegars



In a message dated 96-06-18 11:53:57 EDT, you write:



>

>> Janice, You must be using Maggie Oster's Herbal Vinegar. I also use that

>book.

>> Good Gardening =) Josi

>

>And have you guys seen Oster's _Herb Mixtures and Spicy Blends_ ?

>

>Fran

>

>



>>Fran,

>>No I haven't, but now that you've told me about it I'm sure to go out and

get a

>>copy. Is it good?

>>Good Gardening =) Josi





mmmm, maybe I should get a commission  for all the books I'm

selling. : )



Janice

Bean Station, Tn





From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 22:34:43 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Peter A. Gail" <PETERGAIL@AOL.COM>

Subject:      Re: Tarragon Chicken Salad



NO GRAPES?   I can't imagine Tarragon Chicken Salad without grapes.  My vote

is for grapes.



Peter Gail



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 11:21:04 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jacinta Miller <jascraig@NECTAR.COM.AU>

Subject:      Re: Free Woad seeds / dyeplant exchange

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



This is aimed really at any other Australians on the list, but if anyone

else knows, feel free....



I'm wanting to get some of Christopher's woad seeds, but I don't think that

Australian import regs. will let plants and seeds into Australia without

heaps of problems.  DOes anyone know for sure????



Sorry for the off topic post.



Jacinta





At 11:16 PM 17/06/96 -0500, you wrote:

>   Some weeks ago there was a brief discussion about woad, the dyeplant

>with which the blue Picts painted themselves to both frighten the Romans

>and 'stainch the bloode' - it being also an astringent.

>   My mother's family is MacNaughtan, Pictish, and as a 4 year old I once

>painted myself head to toe with blue watercolor and ran amok throughout

>the neighborhood, brandishing a stick and daring any Romans to fight. No

>one rose to the challenge.

>   Anyhow, for anyone interested in dyeplants, I am offering woad seeds,

>free for an SASE; if you have seeds of other dyeplants to offer, I'd

>appreciate an exchange!

>   BTW, does anyone know of a seedsavers' / swappers' list?

>   Woad is a biennial, flowering the second year and =>taking over

>thereafter. It's probably too late to start plants this year, but if you

>have a long season it's worth a try.

>

>Christopher Bobbitt

>469 Evermann Apts.

>Bloomington, IN 47406

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 09:31:29 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Re: Healing Herbs - Ginseng

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>      Title: Guide to Healing Herbs

> Categories: Tips

>      Yield: 1 servings

>



>  Fatigue                           ginseng

>





You have to be very sure about this one. There are actually many varieties

of ginseng. Roots that originate from different places has vastly different

medicinal properties. Even different parts of the root are use for different

cures. But be very careful when taking it. First, it makes you sleepy - in

fact it's a good cure for insomia. Secondly, in Chinese medicine they are

generally (The Asia variety) very "heaty" a tiny bit has the same effect as

eating a whole lot of chocolates - for lack of a better description, so make

sure you drink plenty of liquids. It should *never* be taken lightly

- partly also because of the prohibitive cost. The wild variety that grow in

the mountain ranges between the Chinese Korean border can fetch up to many

times their weight in gold, and have a deserved reputation as a miracle drug.



Chinese herbal preparations are long tedious process, so if you are thinking

of taking ginseng as a medicine, try the liquid concentrate type but always

follow the instructions carefully and never take more, or before you know

it, you will start bleeding through your nose, & I say this thru experience.



BTW, I have almost never heard of ginseng being use solely as a culinary

herb. It has a very distinctive sweet aroma, but intensely bitter in taste.





Regards,



Dorian

S'pore

19/vi



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 04:16:08 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lorraine Hoag <grdnr4u@SYIX.COM>

Subject:      Re: ants and bananas

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



One really needs to find the ant source, hill, to achieve success. I

understand really hot, boiling water poured into the ant hill does an

excellent job. Being very careful not to burn yourself.

Lorraine Hoag







At 10:24 AM 6/18/96 EST, you wrote:

>     With all due respect to the people who suggested this, I was making my

>     own study and I'm not convinced.  I can say that it works as well as

>     the Raid Ant traps:-))  I don't think it's a quick solution, in any

>     case it would take a long time to kill a big population with anything

>     and I don't know how the potassium works as a poison.

>

>     However, I have another suggestion.  Many kinds of ants are like bees.

>      If you can find the queen and destroy her, or throw her over the

>     fence, the hive will dissapate in confusion.  You can learn enough to

>     actually find the queen or you can just try to move the dirt at the

>     center of the pile, (quickly!) with the most active ants out of your

>     way.

>

>     Cautionary statement:!:  I often do this with small antpiles but we

>     don't get the huge ones, or as dangerous biting ants, as those are

>     found in the south or southwest.  I realize that this may be

>     impossible with a large antpile of biting ants so use your common

>     sense.  People can be allergic to ant bites, too, don't take big

>     chances.

>

>     Esther

>     e.czekalski@bull.com

>     http://www.geocities.com/RainForest/1508/

>     Northeastern zone 5/6

>

>______________________________ Reply Separator

_________________________________

>Subject: ants and bananas

>Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

>SMTPlink-USIS1

>Date:    6/18/96 8:00 AM

>

>

>As I was planting some ground cover last Sunday, I turned over a shovelful,

>and out came a volcano of big black ants!!  Oh, wow, sez I, and I ran into

>the house for the dried banana peels I had been collecting.  I sprinkled it

>around, then remembered that overripe one on the counter, I got that and

>sliced it, peel and all around the ant cave, then 24 hours later, I dug

>around again, and was disappointed to find thousands of busy ants repairing

>the damage.  What did I do wrong?  How long does this take?

>

>Jan Gordon <jrg14@cornell.edu>

>607-255-2552

>^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

>You can't really be strong until you see the funny side to things.

>

>-Ken Kesey

>

>

Lorraine Hoag, U.C. Master Gardener,

Sutter/Yuba Counties



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 18 Jun 1996 20:23:24 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: HERBS Digest - 16 Jun 1996 to 17 Jun 1996

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 11:45 PM 6/18/96 GMT, Dottie wrote:

>My first comment is a question---where can we get the book? Who is the

>publisher? How much? And when can I start annoying my friendly local

>librarian to buy a copy for the rest of the town to enjoy as well?

>

>Dottie DeBisschop

>Treat-DeBisschop Homestead, Oxford, CT, USA



Dottie,

"The Growing Season," articles and essays on the practice and experience of

gardening (especially organic gardening) should be rolling off the presses

in July. 200+ pages with color photos, $19.95, Webb Research Group, Central

Point, OR.  I'll be selling copies directly, and bookstores can order from

the publisher.  I won't have an ISBN number until the book is printed.

Thanks for asking.



Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 00:54:34 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Merlene T <MerleneT@AOL.COM>

Subject:      Re: Free Woad seeds / dyeplant exchange



Hi Christopher:



I would very much like to have some woad seeds.  However, right at this

moment I do not have dye seeds to swap.  But- - I have Amaranth, Hopi Red

Dye,  (which I have been told is a dye plant) plants growing even as we read,

and as soon as  the seeds mature, I will send SASE and swap with you.  I can

hardly wait!



** Merlene**



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 00:05:06 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Frank Whitman <writething@STLNET.COM>

Subject:      Re: the right vinegar

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



This is Frank's better half, Barb, who makes all of the vinegars in our

household. I use white wine vinegar for tarragon, dark opal, basil, lemon

basil and raspberry vinegar, and I use red wine vinegar for garlic and some

mixtures. Basic white vinegar is too harsh, the champagne or white wine

vinegar (one gallon about six dollars) is just right.







>Tracy:

>

>I agree with Chris... I, too, make several varieties of herb vinegars (opal

>basil remains my all time favorite) and I use the cheap distilled white

>vinegar because it offers the necessary 5% acidity but is so mild-flavored

>that it does not occlude the flavor of my herbs.

>

>Here is a wonderful balsamic vinegar tip that I read in an Italian cookbook,

>writeen by an Itlalain woman, a few years ago:

>The legendary artisan balsamic vinegars that we hear about from the Modena

>region of Italy ARE NOT exported.

>What we get are really dumbed-down versions. Yet, there is a solution: buy a

>mid-range product (I am paying about $8 to $10 per liter) then when you get

>ready to use it -- especially in salad vinaigrettes-- whisk in some dark

>brown sugar. The ratio suggested is 1 part sugar to 10 parts balsamic vinegar

>Figure that in teaspoons or tablespoons, depending on how much vinaigrette

>you want to make (i.e. 1 teaspoon brown sugar to 10 teaspoons vinegar). Then,

>whisk in a dash of salt, some black pepper.maybe bit of crumbled dried

>oregano, and a clove of garlic, pressed. Whisk in olive oil last. The

>tradional ratio on that is 3 parts oil to 1 part vinegar, but at my house we

>use more of a 50-50 ratio (more vinegar flavor; less total fat).

>I would not recommend amending your entire bottle of vinegar with sugar all

>at the same time -- just what you are going to use in a given recipe.

>But here is what I found: I had begun buying and using this vinegar and

>thinking to myswelf, what's all the fuss here? Then, the first time I tried

>the brown sugar trick, the people at my dinner table went nuts--- they used

>their bread to literally wipe clean the bottom of the salad bowl when the

>greens were gone!!!

>

>I wish I could cite my reference on this, but it is lost....

>

>Sara Anne Corrigan

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 03:57:03 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Feel like munching on grass today

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



, fresh hay is yellow whereas grass is green,

>wouldn't the ham turn a greenish hue? Eeeww. I'm beginning to feel sick about

>it.

New Hay sometimes develops a vanilla fragrance. perhaps this is what the

receipie is looking for??

 Woodruff or alittle vanilla might do the job??



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 11:46:47 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: ants (Off Topic)

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 03:01 PM 6/18/96 -0700, you wrote:

>Hi,

>

>I have a couple of questions about the ants in the Southwest and

>fireabnts and allergies to ants. I was camping last weekend, and

>got two very painful bites from some large ants. The sting lasted

>about 5 or 6 hours and today, two days after the bites, the bites

>are large and red. They started getting large last night. They itch

>like crazy today.

>

>At this point I'm interested in finding out as much about the ants

>as possible - so

>

>1. what are fire ants?



Fire ants are somewhat large, red ants.  They bite and hurt.

Fire ants are found mainly in the south.



>2. what are the dangerous biting ants in the southwest (So. CA.)

>   in particular?

>

Never been there, so I can't answer.



>3. Does this sound like an allergic reaction?



Yes, it does.  My reactions range from headaches to pain to full shock if I

get bit alot.

Ants  bites and bee stings are somewhat alike, so if you're senstive to one,

you might be to

the other.



>

>Sorry to be off topic, but it constantly amazes me how the conversations

>on the net mirror my own life.

>

>TIA,

??

>

>Sheila

>

>********************************************************************

>*  Sheila Foster                *  You can't direct the wind, but  *

>*  CECS Department              *  you can adjust your sails.      *

>*  CSULB                        *                                  *

>********************************************************************

>

>

Denise



________________________________________

Sometimes the knight wins,

Sometimes the dragon does.

----------------------------------------------------------------------





From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 11:09:54 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

Subject:      Savory

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Esther wrote that savory is known as the bean herb as it goes so well

with green beans...Green Beans!  Me with my southwestern mind just

assumed that bean meant pinto, black, adzuki, etc.  Now I'll have to try

green beans with savory just to see.  And by the way, Savory adds a thyme

like flavor to pinto beans.  I think I was using winter savory as it

certainly wasn't a delicate plant.  It managed to live through an Arizona

summer just after my baby was born when I didn't get out to water nearly

as often as my plants would like.  Mariah made more noise when she was

thirsty than the plants did!

Chris

#########################################

Chris McElrath

Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 14:41:17 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Savory



     Hi Chris and all,



     Funny how the mind works, eh?  I would definately use the winter

     savory in beans but a garnish of leaves from summer savory on white

     beans would be very pretty, too.



     Esther





______________________________ Reply Separator _________________________________

Subject: Savory

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/19/96 2:17 PM





Esther wrote that savory is known as the bean herb as it goes so well

with green beans...Green Beans!  Me with my southwestern mind just

assumed that bean meant pinto, black, adzuki, etc.  Now I'll have to try

green beans with savory just to see.  And by the way, Savory adds a thyme

like flavor to pinto beans.  I think I was using winter savory as it

certainly wasn't a delicate plant.  It managed to live through an Arizona

summer just after my baby was born when I didn't get out to water nearly

as often as my plants would like.  Mariah made more noise when she was

thirsty than the plants did!

Chris

#########################################

Chris McElrath

Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 19:29:39 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lil' ol me <dfraschi@VOICENET.COM>

Subject:      Re: PAIN-IN-THE-NECK-HUBBIES

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 08:09 PM 6/16/96 UT, you wrote:

>I can agree about be a pain in my wifes' neck, but not when it comes to herbs,

>gardening, and cooking!!  You see she is the bread winner, while I'm the

>herbal bread baker.  So you see this list is more my primary interest than

>hers.  But don't get me wrong, I do like to ruffle her tail feathers,

>especially because it's such a pretty tail!!!    Just a thought to remind you

>ladies that there are some role reversals these days.   Thanks --- Rondle

>Bennett

>

>

Rondle,



        My husband is also the homemaker in the family, while I work.  He is

always looking for those who share his interests.  (I am even beginning to

get him interested in the herbs).  I know he would love it if you checked

out his home page and said hi: http:\\www.voicenet.com\~dfraschi\kevin1.html



Donna







"I won't grow up, I won't..."



http:/www.voicenet.com/~dfrashi/



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 20:12:49 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Loretta Wagner <LPernowagn@AOL.COM>

Subject:      Re: Healing Herbs - Ginseng



I started drinking Arizona Iced Tea with Ginseng.  What kind of Ginseng is it

that they use in this, I know that there are several different kinds.  I have

found that I can not drink more than 2 bottles a day or else I stare at the

ceiling all night.  I heard that someone was drinking it and they said that

they weren't feeling tired any more so I thought that I would try it.   I was

just wondering if this was all in my head or if it had some validity.  I

suffer from an anemia, Thalassemia minor, and I tire very easy so I am

looking for anything that would rev me up a bit.  Any other suggestions?



Loretta

LPernowagn@aol.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 21:17:34 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Pat Bagwell <icezena@TEXAS.NET>

Subject:      Re: ants (Off Topic)

Mime-Version: 1.0

Content-Type: text/plain; charset="US-ASCII"



>>1. what are fire ants?

>

>Fire ants are somewhat large, red ants.  They bite and hurt.

>Fire ants are found mainly in the south.





Just a comment:  The fire ants we have in Texas are small!  But they

still hurt.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 14:53:00 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Ginseng

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hello Loretta & everyone else,



Ok, this is a more detailed mail on Ginseng. But it might not be

absolutely accurate, I'm writing it straight off my head, most of

which were taught to me by my mom & grandma.



The word "Ginseng" came from southern Chinese dialect meaning

man-root And the best kind are supposed to look like the figure

of a little man - a little stub for head and four seperate roots

branching out from the main body. Legend has it that wild roots

can walk & they hide themselves when gatherers approach which

makes them so difficult to locate and therefore the high price.



Cultivated ginseng (garden/farm ginseng) looks like carrots

& have about the same medicinal value - not much. In recent

years, farm ginseng is big business in Korea - they are made

into health supplements, tonic drinks, candy, & even chewing

gum. If any of you are taking any Ginseng products chances

are they are made in South Korea from farm ginseng. (Or from

the states where there are also Ginseng farms)



Raw (unprepared) ginseng has a slight cooling effect. They are

not dried in the sun and looks fleshy. Usually if you can find

them they are of the cultivated variety. No one eats wild

ginseng raw - it's too expensive - they take decades just to

grow a couple of centimetres. Whereas the farmed ones are

harvested in two or three years time.



Dried ginseng is mostly use as a medicine, it's slightly heaty.

Restores vitality, ie: from lost of blood, fluid; or restore a

person from a state of shock, relieves fatigue. etc. It also

agitates the central nervous system, lower blood sugar. In small

dosage it speeds up cardiac activity. - (Loretta i think this

explains why you are awake all night) But note that this is

totally reversed when used in large dosage (thru Ginseng

concentrates & extracts). But be very sure what you are doing.



Korean Ginseng is known for extreme heatiness, where as US

variety is cooling. The extreme end tips of the ginseng's root

is also normally use for cooling down: like when you feel a

fever coming on. Well, that's all I can remember for now.



Regards,



Dorian

S'pore

20/vi



Note "Heat" is use here as a Chinese medical term simply put

means fever inducing - like eating lots of chocolate, not drinking

water, stand in the Sun for long hours. "Cooling" is the opposite.

The purpose is to restore an equilibrium.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 03:42:14 UT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Madelyn Johnson <MaddieJohn@MSN.COM>

Subject:      Re: Rue



I have read that rue is poisonous too.  Be careful!  I also learned recently

that cats _hate_ the smell of crushed rue.  Interesting.



Madelyn in VA

Zone 7

maddiejohn@msn.com



----------

From:   The Culinary Herbs & Spices List on behalf of Theresa Otto

Sent:   Tuesday, June 18, 1996 12:53 AM

To:     Multiple recipients of list HERBS

Subject:        Rue



Hi, All



Emme, I was concerned when I read you had made an herb vinegar using rue.  I

looked it up in "The Pleasure of Herbs".  According to this book, rue is

poisonous.  In fact, legend has it that King Mitheridates took small

quantities of it and other poisonous herbs to make himself immune to

assassination attempts!  Rue was used medicinally at one time - to ward off

the plague.



I have two rue plants.  They are very pretty and I enjoy the aroma.  Some

people break out into a rash after contact with rue, but no one in my family

has had such a reaction.



I really hope you don't use rue in cooking any more.  We like having you

around!



Theresa  - who's jealous that you got to follow the Olympic torch for three

hours (sore muscles and all!!)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 10:14:15 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Thomas E. Haug" <theservs@GATE.NET>

Subject:      Healing Herbs Article

Mime-Version: 1.0

Content-Type: text/plain; charset="iso-8859-1"

Content-Transfer-Encoding: quoted-printable



Good Morning,



It is my pleasure to share this with all of you.



MMMMM----- Recipe via Meal-Master (tm) v8.02



      Title: Herbs That Heal Part 1

 Categories: Tips

      Yield: 1 servings



           See below



  Take as directed:

  There are several ways to take herbs: in tea, in liquid extacts called

  tinctures, in capsules or external salves. If an herb is leafy (such

  as peppermint, spearmint, chamomile or lemon balm), try it as a tea.

  The rule is usually about 1 teaspoon on dried herbs or two

  tablespoons of fresh to one cup of water.



  Top 10 problem solvers:

  One of the most well-known herbal teas is chamomile, a gental herb

  prized for its ability to relieve stress, nervous tension and

  indigestion.

     In flu season, some reach for echinacea, a popular herb reported to

  strengthen the immune system and build resistence to colds and flu.

  Also beneficial is garlic, which has traditionally been valued for its

  antibiotic properties. Gladstar (author of Herbal Healing for Women)

  calls it "the poor man's penicillin," for its ability to fend off

  colds, flu and viral infections. Still another natural antibiotic is

  goldenseal, considered by many as one of the most effective

  infection-fighting herbs. It's so strong, in fact, that herbalists

  recommend it be used only for short periods - no more than 2 weeks at

  a time.

     Ginger can help your stomach, which is why it is relied on to

  combat motion and morning sickness, as well as to aleviate menstrual

  discomfort. Other stomach settlers include peppermint and spearmint,

  both with refreshing, energizing qualities. Peppermint is thought to

  be an excellent digestive aid; it helps relieve toothaches and bad

  breath, too. Spearmint is said to alleviate poor digestion, colds and

  fever. Lemon balm is yet another effective digestive.

     Iron-rich nettle, a versatile herb, is used to combat anemia,

  fatigue, menstrual difficulties, allergies and hay fever.

     Fragrant lavender is a soothing addition to bath and body

  treatments; taken internally as a tea or inhaled as a tincture,

  herbalists say it helps cure headaches, cramps and nervous tension.



  Worth a try

  Licorice reputedly relieves stomach problems, indigestion and coughs.

     If you have acne or mild blemishes, you might want to try burdock,

  a nourishing, cleansing herb that's high in iron.

     Hot and firey cayenne is often used as a constipation remedy. Rich

  in vitamin K, it also helps increase overall body warmth and energy.

  Other renowned energy boosters are ginseng, an herb for tea that

  helps fight fatigue, and rosemary, which is recommened for muscular

  aches and pains.



MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.02



      Title: Herbs That Heal Part 2

 Categories: Tips

      Yield: 1 servings



           See below



  Herbs with history

  Angelica was once thought to be a plague cure. Today it is the main

  ingredent in Swedish bitters, a tonic for indegestion and headaches.

  Another herb common in folklore is mugwart. Tales say it was

  cultivated by the moon goddess Artemis. Now, herbalists recommend it

  for alleviating constipation and gas, as well as for treating stress.

     As its traditional name suggests, feverfew is still in use today to

  reduce fever and relieve headaches.



  Herbal Healers

  Due to its antibleeding properties, shepherd's purse is traditionally

  a useful poultice for nosebleeds, deep wounds and cuts. A more widely

  known "first-aid" herb is aloe vera. In salve form, this cactus plant

  extract is applied externally to help heal wounds and cuts. Still

  another healing herb is dandelion, praised for an ability to help rid=7F

  the skin of blemishes and provide nutrients to the body. Another

  helpful herb is tea tree. In oil form, it's a remedy for sunburn;

  it's also a treatment for infections such as athlete's foot.



  Natural Tranquilizers

  Another group of herbs, called nervines, has a relaxing, sedative

  properties. Among them, skullcap, a member of the mint family, is

  widely used for headaches and stress. Herbalists often recommend hops

  for insomnia, stress and nervousness. Valerian, too, helps relieve

  insomnia and nervous tension.

     With over 1,800 types of natural herbs available on the American

  market, there's sure to be one to relieve what ever ails you.



  Taken from Women's Day Volume VI, Number 2



MMMMM



The Goldenseal really works like a charm. I know from experience.



Kathy



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 11:24:21 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Curtis <curtism@NKU.EDU>

Subject:      Re: Healing Herbs Article

In-Reply-To:  <199606201415.KAA18316@osceola.gate.net>

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I just read the healing herbs post, and was particularly interested in

the chamomile tea.  I have a plant for the first time and it is beginning

to flower.  Should I deadhead it or let it go to seed.  When she told

about making herb tea, she said to use two teaspoons of dried herbs.

Well what would you use if you were making it with fresh leaves?  Mary Curtis



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 11:50:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Town of Bath sage?

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>To: gardens@lsv.uky.edu

>From: mlaute@micron.net

>Subject: Town of Bath sage?

>

>I'll post this to the herb list too, now that I'm resubscribed, but has

anyone heard of a culinary sage called "Town of Bath sage"?  I have a

pink-flowering sage that, when we pulled it out this spring, left volunteers

all over the berm.  The name "Town of Bath" sticks in my mind as the

varietal name, but I can't find it listed in any of my current herb

catalogs.  I bought a number of plants from Wrenwood in Berkeley Springs?

Va.? a few years ago, but I discarded the old catalog this spring, and if

they're still in business, I don't have a new catalog.  TIA, Margaret

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 16:32:54 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      fresh to dry measurements, was: Healing Herbs Article



     Hi Mary and all,



     The rule of thumb that I use is three parts fresh herbs to one part

     dry.  IE if a recipe calls for one teaspoon dried, I use three of

     fresh.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Healing Herbs Article

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/20/96 11:18 AM





I just read the healing herbs post, and was particularly interested in

the chamomile tea.  I have a plant for the first time and it is beginning

to flower.  Should I deadhead it or let it go to seed.  When she told

about making herb tea, she said to use two teaspoons of dried herbs.

Well what would you use if you were making it with fresh leaves?  Mary Curtis



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 17:43:34 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Hannah Struve <HHStruve@AOL.COM>

Subject:      Re: Healing Herbs and Grass



Hello Everyone,



I really am not interested in medicinal herbs and thought that there was

another group to discuss that subject. However, many others seem to be

interested and the majority will surely prevail.



Around Eastertime Martha Stewart cooked a fresh ham with grass. I think she

grew the grass herself under controlled conditions. She also inserted various

herbs into the meat before baking - rosemary for one as I recall. The grass

was packed around the outside of the meat. Actually the whole thing looked

pretty silly before it went into the oven and not that appetizing when it

came out.



Sorry I can't be more specific about the type of grass and how it was

obtained.



My husband is desperately ill and somehow I don't find him a pain in the

neck. Perspective is a funny thing.





Hannah Struve

hhstruve@aol.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 17:12:35 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jennifer Boggess <boggles@IO.COM>

Subject:      Re: Rue

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>I have read that rue is poisonous too.  Be careful!  I also learned recently

>that cats _hate_ the smell of crushed rue.  Interesting.



Hmmm . . . none of my books, including Sol Metzler's book on Texas herb

gardening (he's _very_ careful about marking poisonous herbs), suggest that

rue might be toxic; Metzler comments that in Italy it is occasionally used

as a salad herb.  Is this really a matter of controversy?





--

 - Boggles, aka Jennifer C. Boggess             boggles@io.com

"Come to me, all you who are weary and burdened, and I will give you rest"

     - Yeshua ben Miriam

"I'm the one you're looking for; lay your burden down"  - Beans Barton



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 16:13:33 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: Rue

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Let me chime in here if I may.  I checked in 3 of my herb books (Rodale

Illustrated, the new encyclopedia from the Herb Society of America, and the

Readers Digest Magic & Medicine of Plants).  Rodale & Magic list Rue as

mildly toxic, both through ingestion and from skin contact (sensitive

individuals can be blistered).  All three list it as a medicinal and say it

should NOT be used by pregnant women because it acts on the uterus.  Why

anyone would want to eat the stuff is beyond me.  I like my food to taste

GOOD!  :-)





Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 20 Jun 1996 20:25:09 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Cathleen Kimball <CKimb28370@AOL.COM>

Subject:      Re: Gardening Lists



I am interested to know if there is a gardening list for growers of

everlasting flowers.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 08:58:54 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Replying to list mail



     Hello all,



     A point of nettiquette that I'd like to remind people about, or if you

     are new to this medium, explain.



     When someone posts a notice (of a newsletter, of an close but off

     topic, FAQ, etc.) and asks you to reply if you are interested, they

     should ALWAYS give you an e-mail address, in the message to which you

     can reply.  PLEASE!  Some people get only limited information in their

     header and cannot reply without this, except to the list.



     Those who are interested, please reply to the e-mail address, not the

     list.



     If the person who posts receives a lot of private mail they can use

     their best judgement about whether to post the information to the list

     or send it out to a number of people.  Unless something is very off

     topic, not in ASCII, or extremely long, I would send it to the list if

     3 or 4 people reply privately.



     I hope you see that this will make us all happier but not impose

     arbitrary standards for what is posted or not posted to the list.



     Esther

     e.czekalski@bull.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 11:58:03 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Re: Feel like munching on grass today



According to Robert, my farm-raised fiance, tall grass would be the same

thing as fresh hay. But you'll want to use grass from a corner of the lawn

you let grow to be 6 inches or a foot tall, NOT the clippings.



Could you imagine trying to wrap a ham in clippings?  Not only are they

crushed to a pulp, they've had intimate relations with a mower

blade...grease, oil, etc.,, eewwww.



Dorian, I can call our friend who grew up in Bordeaux and ask his opinion if

you want to get more specific with describing the grass in Singapore, but...

If you want to fuse cuisines, try doing the French recipe but using lemon

grass! Yum....now I'm hungry.



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 11:58:40 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      seed swap & foreign countries & a warning



Michael -- Chris said woad is invasive. think this through especially before

planting them out of doors--does Australia need more problems with introduced

species? Think rabbits and Cane toads!



For all of you, if you're taking stuff into another country (Or into

California, which loves to remember it was once independent) do remember that

many places have strict agricultural-import rules and quantines to prevent

introduction of invasive species and introduction of invisible diseases that

may be tagging along, in the soil, just under a seed pod, etc.



I don't want to scare anyone off, but I have heard what happened with rabbits

& cane toads in Australia, poison ivy in England, gypsy moths & starlings &

mediterranean fruit fly & dutch elm disease & chestnut blight in the US,

Africanized bees in South America, and smallpox with any number of indiginous

peoples in contact with Europe after the 1600s...



-- emme

who was born too late to know what Dutch elms look like grown tall



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 12:28:47 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary Jane Horton, DC" <ipsco@POSTOFFICE.PTD.NET>

Organization: IPSCO

Subject:      comfrey

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Content-Type: text/plain; charset=us-ascii

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Greeting everyone...  I just bought a comfrey plant- which is doing

nicely, however I read that comfrey has some ill side effects if used in

quantity.  My question is, what side effects and what quantity?  Any one

have any info on this?



Thanks,

Mary Jane

in Lancaster,PA who's herbs are learning the backstroke with all this

rain!   Wish I could send some to you folks who need it!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 11:10:44 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Josi Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: comfrey

In-Reply-To:  <31CAF7EF.2251@postoffice.ptd.net>

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The fresh young leaves of comfrry have been recommended as a raw or cooked

vegetable, but recent suspicions of toxicity makes such use inadvisable. Comfrey

is invasive and deep-rooted and difficult to eradicate when established. The

leaves are picked in early summer before flowering and dried for

infusuibs,liquid extracts, and poltices. Roots are lifted during dormancu and

dried for decoctions, liquid extracts and ointments.Its used internally for

chronic bronchial diseases,gastric and duodenal ulcers, colitis, and

rheumatism(leaf tea only). Externally for psoriasis, eczema, sores , varicose

veins and ulcers, arthrites, sprains, bunions, hemorrhoids, sore breasts during

lactation, and injuries, including fractures.

The alkaloids in comfrey have been shown to cause liver damage and tumors in lab

animals. Comfrey teas, tinctures, and preparations for external use are

considered safe. However, the advice remains against self-medication with

comfrey products or its regular use as a food or food supplement,



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 11:57:57 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Josi Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: catnip and herbs cats might like

In-Reply-To:  <1.5.4.32.19960621181623.006f8b58@macatawa.org>

MIME-Version: 1.0

Content-Type: text/plain

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I also read that valarian is very attractive to cats,so next time your making up

some goodies for your cat include some dried valrian.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 12:07:08 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Patti Anderson <mtpander@BEST.COM>

Subject:      Scarlet Runner Beans

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I'm growing scarlet runner beans this year and can't seem to find any recipes for them.  What size

is best to harvest and how do I fix them.  Just like green beans?  Any suggestions would be

greatly appreciated!!



TIA

Patti



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 20:18:15 GMT

Reply-To:     HeK@hetta.pp.fi

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Henriette Kress <HeK@HETTA.PP.FI>

Organization: ...ei meill' oo...

Subject:      Re: Herb of the week schedule August 1996 - >

In-Reply-To:  <31c27bb2.5348596@personal.eunet.fi>



For those of you who have joined since we discontinued this on the list, earlier

this year:



The Herb of the Week puts structure into our consolidated herbal knowledge.

The idea is not to exclude all other plants, but rather to get quality input

also on plants that otherwise are seldom mentioned - giving us 'oldies'

something to look forward to, amongst all these 'how do I propagate basil'

-questions...

(I've compiled a culinary herbfaq which answers most of these Really and Truly

Too Common Questions - please have a peek at that, and ask things not covered

there. OK? It's available in my net-space - see my .sig.)



A list given ahead of time gives folks time to prepare, and maybe gets folks

to save some goodies for the 'Herb of the Week' -week for some plant or other.



The Starter Kit Post should be posted on the first or second day of the Week.

After that anybody who has additional information fills in the holes they see in

the starter post.



-----

So, here goes.



Anybody volunteer for any of the not-yet-taken topics?

Volunteer: Michael Bailes <frgntgar@ozemail.com.au> emailed to say he has LOADS

   of books (but no OCR program, and he's a two-finger typist), so he can give

   us esoteric info if somebody OCR:s his scanned pages.



Anybody suggest some more herbs?



Anybody want to manage this herb of the week list?

Volunteers: Chris McElrath <chrism@SMHSI-GW.SMHSI.COM> - September or so ->

            Emme "Mary E. Hall" <IOMA2@AOL.COM>        - November ->



Aug 4-10, 1996:

Uncommon herb:  herb here:____________ / email address here: ______________

Common herb:    Chervil                / email address here: ______________



Aug 11-17, 1996:

Uncommon herb:  Mexican Mint Marigold  / <chrism@SMHSI-GW.SMHSI.COM>

Common herb:    Savory                 / email address here: ______________



Aug 18-24, 1996:

Uncommon herb:  Mexican Tarragon       / <chrism@SMHSI-GW.SMHSI.COM>

Common herb:    Monarda species        / email address here: ______________



Aug 25-31, 1996:

Uncommon herb:  Epazote                / <chrism@SMHSI-GW.SMHSI.COM>

Common herb:    Corsican mint          / email address here: ______________



Sept 1-7, 1996:

Uncommon herb:  Cumin                  / <chrism@SMHSI-GW.SMHSI.COM>

Common herb:    herb here:____________ / email address here: ______________



Sept 8-14, 1996:

Uncommon herb:  herb here:____________ / email address here: ______________

Common herb:    herb here:____________ / email address here: ______________



-----

Come Winter, not yet scheduled:



Uncommon herb:  Ribes nigrum leaves    / Henriette Kress <HeK@hetta.pp.fi>

 * this one might not be available in the States (a carrier for some plant

   disease or other over there? It's in every garden over here, it's Really

   Important.) I'll do the starter kit entry anyway, and maybe we'll have

   another uncommon plant the same week, for you 'mercans.



Common herb:    Dandelions             / Peter Gail?

 * this one has roots that should be dug in fall, so it should be scheduled

   then, and again in spring, when there's greens and flower buds, and again in

   early summer, when there's flowers. Anybody ever heard of a use for the SEEDS

   of this plant?



-----



I'll either post a revised version once or twice a week, or dump the lot in some

poor volunteers lap - and I'll be out of town from July 7th to August 4th, and

probably off-line some days after that.



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:         Fri, 21 Jun 1996 19:07:49 +0000

Reply-To:     jgiedra@eaicorp.com

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         John Giedra <jgiedra@EAICORP.COM>

Subject:      Re: catnip and herbs cats might like

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Josi Poindexter wrote:

>

> I also read that valarian is very attractive to cats,so next time your making up

> some goodies for your cat include some dried valrian.



I have a friend who recently was gifted with two litters of kittens from

strays in her yard about a week apart. I saw the condition of her

valerian plant, so I have to agree that the kittens loved it!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 10:41:58 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Re: Feel like munching on grass today

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>According to Robert, my farm-raised fiance, tall grass would be the same

>thing as fresh hay. But you'll want to use grass from a corner of the lawn

>you let grow to be 6 inches or a foot tall, NOT the clippings.

>

>Could you imagine trying to wrap a ham in clippings?  Not only are they

>crushed to a pulp, they've had intimate relations with a mower

>blade...grease, oil, etc.,, eewwww.





Hello Emme,



Lemon grass??  I don't think the flavour would be quite the same.

I use lemon grass alot in my cooking, and they don't remind me of

hay or grass at all. What i think is called for here is the sickly

sweet aroma when one mowns the lawn. Yes, perhaps I should stop

cutting part of my lawn & wait for them to grow to be long enough.

What really interest me about this recipe is that i cannot visalize

the two aroma (ham & hay) together and still be good. Thanks for the

tip. I'll now settle myself to an awful long wait. But who cares,

the last time i actually did ham as a main dish was a distant four

years ago. - As you might have guessed, it didn't turn out too good.



Regards,



Dorian

S'pore

22/vi



P/s

one last thing, would u ask Robert how different is it between

the aroma of newly cut hay & grass. I might actually be totally

off on my assumption that they are the same.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 10:42:04 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Re: Healing Herbs Article - Ginger

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>      Title: Herbs That Heal Part 1

> Categories: Tips

>      Yield: 1 servings

>



>

>     Ginger can help your stomach, which is why it is relied on to

>  combat motion and morning sickness, as well as to aleviate menstrual



Ok, on the subject of Ginger i'd like to contribute this strange recipe.

This might sound weird, but around here we have a famous remedy for

rheumatism. It's a drink made from sliced old ginger root boiled in Coke

or any cola drinks. I don't know the scientific grounds for it but

apparently everyone i know knows about it. And some said it works wonders.



Regards,



Dorian G.

S'pore

22/vi



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 21 Jun 1996 22:46:15 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: Herb balsamic vinegar



In a message dated 96-06-18 01:19:42 EDT, you write:



>>

>>I must have missed it! What's the brown sugar trick?

>

>Andie



Here it is Andie, This is a copy of the post that we were talking about.

Janice

Bean Station, Tn



_____________________________________________________________-

Here is a wonderful balsamic vinegar tip that I read in an Italian cookbook,

writeen by an Itlalain woman, a few years ago:

The legendary artisan balsamic vinegars that we hear about from the Modena

region of Italy ARE NOT exported.

What we get are really dumbed-down versions. Yet, there is a solution: buy a

mid-range product (I am paying about $8 to $10 per liter) then when you get

ready to use it -- especially in salad vinaigrettes-- whisk in some dark

brown sugar. The ratio suggested is 1 part sugar to 10 parts balsamic vinegar

Figure that in teaspoons or tablespoons, depending on how much vinaigrette

you want to make (i.e. 1 teaspoon brown sugar to 10 teaspoons vinegar). Then,

whisk in a dash of salt, some black pepper.maybe bit of crumbled dried

oregano, and a clove of garlic, pressed. Whisk in olive oil last. The

tradional ratio on that is 3 parts oil to 1 part vinegar, but at my house we

use more of a 50-50 ratio (more vinegar flavor; less total fat).

I would not recommend amending your entire bottle of vinegar with sugar all

at the same time -- just what you are going to use in a given recipe.

But here is what I found: I had begun buying and using this vinegar and

thinking to myswelf, what's all the fuss here? Then, the first time I tried

the brown sugar trick, the people at my dinner table went nuts--- they used

their bread to literally wipe clean the bottom of the salad bowl when the

greens were gone!!!



I wish I could cite my reference on this, but it is lost....



Sara Anne Corrigan



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 04:50:44 GMT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         DarkStarr <darkstarr@USA.PIPELINE.COM>

Subject:      Re: Scarlet Runner Beans



On Jun 21, 1996 12:07:08, 'Patti Anderson <mtpander@BEST.COM>' wrote:





>I'm growing scarlet runner beans this year and can't seem to find any

recipes

>for them.  What size

>is best to harvest and how do I fix them.  Just like green beans?  Any

>suggestions would be

>greatly appreciated!!

>

>TIA

>Patti

--

Patti



We are also growing Scarlett Runners this year.  My in-laws have done so

for years.  We don't use them as green beans because they are furry (*hate*

those furry beans!)  However, if you allow them to dry *on the vine* and

then remove the beans from the pod you can make some dynamite bean soup!

The beans, when dry, are a beautiful fuschia pink-red and, when used for

soup, are meaty and stay firm.  They don't 'cook down' the way something

like split peas will.



Happy Eating

Sari

<DarkStarr@usa.pipeline.com>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 01:28:47 +0100

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         coralee Brewer <cbrewer@ON-RAMP.IOR.COM>

Subject:      Re: Scarlet Runner Beans

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>I'm growing scarlet runner beans this year and can't seem to find any

>recipes for them.  What size

>is best to harvest and how do I fix them.  Just like green beans?  Any

>suggestions would be

>greatly appreciated!!





When they are young and tender they can be used just like green beans.

However if you let them mature in the pod, then dry them, they are great in

soups and the like.  They are also a pretty dried bean, so add color to

bean dishes.

As an added bonus when they are blooming they are a good hummingbird plant.



Cory,

In Spokane WA, USA



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 10:25:59 GMT

Reply-To:     HeK@hetta.pp.fi

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Henriette Kress <HeK@HETTA.PP.FI>

Organization: ...ei meill' oo...

Subject:      Re: comfrey

In-Reply-To:  <199606211810.LAA19689@m3.sprynet.com>



On Fri, 21 Jun 1996 11:10:44 -0700, in  Josi Poindexter <poindexter@SPRYNET.COM>

wrote:



>The fresh young leaves of comfrry have been recommended as a raw or cooked

>vegetable, but recent suspicions of toxicity makes such use inadvisable.



Sigh. Recent... sigh. The original research with the pure pyrrolizidine alkaloid

that is found in comfrey, done on rats, dates from 1979 or so. I wouldn't call

that recent. It was refuted about 1984 or so.



Toxicity - the amounts of pure alkaloids used on the rats in that first piece of

(questionable) research would translate to about 28 times the weight of a normal

person's bodyweight in plants (time frame unknown). Also, rats are more

susceptible to this particular alkaloid, than are humans (or sheep, for that

matter).



Read up on it in the medicinal herbfaq (thanks Rene), or in the European Journal

of Herbal Medicine, Vol.1, No.1 (which is a Really Good Journal published by the

N.I.M.H. (National Institute of Medical Herbalists, UK).



>The alkaloids in comfrey have been shown to cause liver damage and tumors in lab

>animals. Comfrey teas, tinctures, and preparations for external use are

>considered safe. However, the advice remains against self-medication with

>comfrey products or its regular use as a food or food supplement,



...and the N.I.M.H. got the authorities in Britain to lift the ban on Comfrey.

Nowadays you can eat as many leaves as you want over there. The roots contain a

bit more alkaloids.



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, 22 Jun 1996 07:33:11 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jennifer Kersten <jenni4k@EARTH.INWAVE.COM>

Subject:      basil plant care - cilantro too

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



 Hi listies,



I am enjoying a raised bed garden of herbs this summer. This is the first

time I've grown them in the ground instead of in containers, and I'm

enjoying it. A quick question. Does someone have hints for the care of

basil plants? I have a cinnamon basil and a sweet basil. I thought I read

somewhere that to encourage bushy growth you should pick off the little

heads that appear before they blossom. Is this true?



Another question concerns cilantro. When that plant flowers, is it done for

the season? or does cilantro grow continuously? I'm new to growing cilantro

and have no experience with it.



TIA,



 Jennifer Kersten

jenni4@earth.inwave.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 09:28:32 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Loretta Wagner <LPernowagn@AOL.COM>

Subject:      Re: basil plant care - cilantro too



I have a nice herb patch where I planted basil in the ground and also in a

large container.  I use it nearly every day in my cooking and I find that

pinching off the top, but all the way down to where that stem actually

begins, makes the plant grow bushier.  I also find this to be true of my

oregano.



Loretta

lpernowagn@aol.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 10:00:47 -0500

Reply-To:     Susan Gooch <goochsl@cda.mrs.umn.edu>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Susan Gooch <goochsl@CDA.MRS.UMN.EDU>

Subject:      Re: basil plant care - cilantro too



> Another question concerns cilantro. When that plant flowers, is it done for

> the season? or does cilantro grow continuously? I'm new to growing cilantro

> and have no experience with it.

>

> TIA,

>

>  Jennifer Kersten

> jenni4@earth.inwave.com



I let my cilantro go to seed, then pull up some plants, lay them on the ground

and soon there are new seedlings (dhending on how hot your summers are).

Cilantro is a cool season herb and  Here in zone 4 it is just starting to

flower.  When the temps cool again in Sept. I will have another crop.

Good luck





Susan Gooch

goochsl@cda.umn.mrs.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 08:53:42 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: basil plant care - cilantro too

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 07:33 AM 6/22/96 -0600, Jennifer wrote:

>I am enjoying a raised bed garden of herbs this summer. This is the first

>time I've grown them in the ground instead of in containers, and I'm

>enjoying it. A quick question. Does someone have hints for the care of

>basil plants? I have a cinnamon basil and a sweet basil. I thought I read

>somewhere that to encourage bushy growth you should pick off the little

>heads that appear before they blossom. Is this true?

>

>Another question concerns cilantro. When that plant flowers, is it done for

>the season? or does cilantro grow continuously? I'm new to growing cilantro

>and have no experience with it.



Yes, basil gets bushier and produces leaves longer when you keep the flower

heads pinched back.  Most annuals react this way...once they have

accomplished their mission in life, which is to make seeds, they relax and

stop growing.



Cilantro bolts pretty quickly when the weather warms up.  One way to keep it

coming on is to plant it in succession, with new sowings about every two or

three weeks apart.



Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 21:02:38 UT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John W. Johnston" <JJOHNSTON2@MSN.COM>

Subject:      Rue



Here is a quote from one of my favorite herb books (Herbs for Every Garden, by

Gertrude B. Foster, Dutton, NY, 1966):



"Uses.  In the modern garden, rue is considered more an ornamental herb than a

culinary one.  However, the leaves have been chopped and mixed with cream

cheese for a roquefort-cheese flavor.  One imaginative herb gardener puts a

sprig in her martini glass instead of an olive.  (I've tried this--  bitter,

but not unpleasant)  The bitter flavor and strange scent of rue seem unpopular

today but it was used as  a preventive of disease in less antiseptic eras when

judges carried bunches of rue to the bench to protect themselves from the

prisoners' diseases."



It groweth in my garden.



John W. Johnston

jjohnston2@msn.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 18:18:51 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Help please!



Could someone give me an address so that I can talk to someone about

my subscription on this list.  A human, not a computer!!

Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 17:24:19 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "D.L. & J.L. Whitehead" <dw00057@LTEC.NET>

Subject:      Re: Help please!

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Howdy,



The list is run by:  "Susan L. Nielsen" <snielsen@orednet.org>



If I can help you I will.  My address is:  dw00057@ltec.net



Good luck,



Dennis





You wrote:

>Could someone give me an address so that I can talk to someone about

>my subscription on this list.  A human, not a computer!!

>Suzy Lewis





D.L. or J.L. Whitehead-*-*-*-*-*-*-*-ZONE 5-*-*-*-*-*-*

     - 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:         Sat, 22 Jun 1996 18:18:19 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BOB SCOTT <URWD77A@PRODIGY.COM>

Subject:      Vanilla Extract

Comments: To: backtobasics@drcoffsite.com



Would like to know how to make Vanilla extract. I know it's rather

easy,but do you use Vodka or Brandy or either?

Bob Scott

Wind-Kissed Herbs

urwd77a@prodigy.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 22:29:28 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         MRS MARY KAY ROBERTS <mkr@PRODIGY.COM>

Subject:      Vanilla Extract



Hi!



I'm presently making my own vanilla - do not know if you can use

brandy.



I used 2 cups of SKY vodka* and a vanilla bean.  I put both into a

jar, covered and let steep.  After 5 weeks, I added another vanilla

bean.  It seems to be just fine - a bit weak at this point but I like

a very strong vanilla and usually buy the double strength from my

spice house so for anyone else it may be ok.  I simply added another

vanilla bean and am steeping it somemore.



*Note:  I am very sensitive to vodka.  It usually gives me intense

migraines.  I have found SKY vodka to not produce the same effect so

that is what I use - but it is a weaker proof vodka than would

normally be sued.  I would suggest using ABSOLUTE or something like

it.



Good Luck.



Mary Kay



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 22:44:59 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: ants (Off Topic)



They're small here in Florida!

Suzy Lewis

> >>1. what are fire ants?

> >

> >Fire ants are somewhat large, red ants.  They bite and hurt.

> >Fire ants are found mainly in the south.

>

>

> Just a comment:  The fire ants we have in Texas are small!  But they

> still hurt.

>

>





From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 22 Jun 1996 21:44:41 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: ants (Off Topic)

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 10:44 PM 6/22/96 +0000, you wrote:

>They're small here in Florida!

>Suzy Lewis

>> >>1. what are fire ants?

>> >

>> >Fire ants are somewhat large, red ants.  They bite and hurt.

>> >Fire ants are found mainly in the south.

>>

>>

>> Just a comment:  The fire ants we have in Texas are small!  But they

>> still hurt.

>>

>>

I meant larger than brown, unbiting ants.  Last night, I had a date over,

sat down on the

love seat and found out it was covered in ants.  Let's just say he almost

saw more

of me!  Point is they are aggressive.



Denise

Denise



________________________________________

Sometimes the knight wins,

Sometimes the dragon does.

----------------------------------------------------------------------



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 23 Jun 1996 14:37:15 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sandra Jeppsson <spirosanja@GNN.COM>

Subject:      P.S. to Runner Bean info.

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



 I forgot to tell you that the runner bean "Lady Di" seeds can be purchased

from Thompson and Morgon seed company.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 23 Jun 1996 13:19:30 -0700

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From: spirosanja@gnn.com (Sandra Jeppsson)

Subject: Runner Beans Info and Recipe



    The following is a recipe which I invented myself:



    Runner Beans and Kuta Squash



            Serves 4

    1 Med. size Kuta squash (or other bland summer squash)

                seeded and cut into chunks

    1 12 Cup    Runner beans trimmed and cut into 1 1/2

                inch pieces.

    3 Tbls.     Olive oil

    5           Cloves of Garlic, peeled and

                minced or crushed

    1/2 tsp.    Dried and crushed rosemary

    1/2 tsp.    Dried and crushed basil

    1/2 Cup     Red Beujalai wine

    1/2 Cup     water

    1 1/2 Cup   Med. size Sliced Tomatoes

    1/2 Cup     Shredded Parmesan Cheese

    1/4 tsp.    Salt



    Heat oil on medium temp. in a med. size sauce pan.  Add garlic and

    stir for a few minutes.  Add squash and stir for a few minutes.

    Add beans and stir for a few minutes.  Add herbs and wine and stir

    for five minutes.  Add water and salt.  Cook until beans are just

    tender.



    Place everything in a glass microwavable pan.  Cover with sliced

    tomatoes.  Top with parmesan cheese.  Store in refrigerator until

    10 minutes before dinner time.  Heat in microwave, uncovered, for

    10 minutes or until heated, at 70% power.



    The measurements may not be exact.  Use your best judgement.

    I have found that it is necessary and fun to create your own recipes

    for your own garden produce.



    When growing runner beans it is important to know that there is a big

    difference in the varieties available.  the variety called "Lady Di"

    does not produce "furry" beans and they do not become tough and stringy

    unless you wait until they are very developed and the beans inside are

    quite large.  Of course it is best to harvest the green beans when they

    are not yet enormous.



    It is a little naughty to write about beans on an herb list, but the

    above recipe is definitely in the herb category.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 23 Jun 1996 15:56:38 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Patti Anderson <mtpander@BEST.COM>

Subject:      Re: Runner Beans

Comments: To: snielsen@orednet.org

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Thanks so much for the runner bean recipe.  I can't wait to try it tomorrow night.   I am literally

being overrun by runner beans, green beans and zucchini.  When do you think I'll learn to only

plant one zucchini plant?



Patti

In the sunny and warm SF Bay area (no fog!!).



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 23 Jun 1996 21:38:02 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Herbs for Low Edgings And more



The following list is not all inclusive. Its only to give you

ideas on some of the plants you can use. Taken from

the" Herbal Treasures".





HERBS FOR LOW EDGINGS



Beach wormwood

Carpet buglewood

Catmint

Chives

Clove pink

Dead nettle

Dwarf basils

Germander

Parsley

Pennyroyal

Sweet woodruff

Upright thyme

Winter savory



HERBS FOR BONSAI



Dwarf lavender

Hyssop

Rosemary

Rue





A SHAKESPEARE GARDEN



Bay

Calendula

Garlic

Lemon balm

Pansy

Poppy

Rosemary



A POND GARDEN



Angelica

Chives

Japanese parsley

Lemon balm

Lovage

Sweet flag

Valerian

Watercress



HERBS TO SCREEN AN

UNSIGHTLY AREA



Bee balm

Comfrey

Fennel

Valerian

White mugwort

Yarrow





Janice

Bean Station, TN



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 00:54:04 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: comfrey & Tyler

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



The following is an extract from The Fragrant Garden Newsletter # 10. It

may have some bearing on the continuing Comfrey saga. Tyler makes the point

that there are many varieties of comfrey and reseach has not been clear on

which varieties  have been/were/are tested.

MVB

A new book for the serious herbarist.

"Herbs of Choice," By Varro E. Tyler.

Professor Tyler is Professor of Pharmacognosy at Purdue University U.S.A.

("Pharmacognostics" study the chemistry of plants)  This book has been

hailed by other professors of pharmacognosy with paeans of praise:

"Highly recommended for all medical practitioners, nurses and pharmacists."

and

"Health professionals have been waiting for a definitive reference work

they can trust -this is it."

and

"Catapults herbal Medicine from Folklore into mainstream medicine."

Tyler on Comfrey

Despite this praise from his peers I am not comfortable with the book.  In

a publication with scientific pretensions you would expect the sweeping

broad statements of "fact" to be supported by references.  Often they are

not; and one wonders whether Professor Tyler's prejudices are speaking or

scientific fact.  He says "four cases of human poisoning by Comfrey have

been reported" and gives no reference for this statement, which I suspect,

at best, is misleading.  It is a more than a titch unfair to call comfey

poisonous because someone made a tea of Foxgloves which they thought was

Comfrey!  Comfrey is often damned because is has poisonous relatives.  We

would have very little left to eat if we carried this to its logical

conclusion.  No LD50 for the herb is given.  No  mention is made of the

documented lives and limbs Comfrey has saved.  A little perspective and

fair-mindedness is needed.  In Australia every year nearly 40,000 people

are hospitalised because of adverse reactions to drugs prescribed by their

doctors.  About 700 to 900 of these people die. (1991 Parliamentary

Report). Whatever form of medicine one practises, we must be scrupulous in

prescribing lest the cure be worse than the disease.

Tyler on Tea Tree

On Tea Tree Oil, Tyler says: "The use of the oil has not been associated

with any particular toxicity"  Really? I would be much happier munching on

Comfrey leaves than Tea Tree Oil.

Tyler on Ginseng:

Tyler dismisses all the research on Ginseng's tonic effects because most

studies have been done on animals.  (I suspect also being an American he

ignores Russian and Asian research as not being quite 'Kosher' ).   I could

go on.

Unfortunately anyone serious about a study of herbal medicine will need to

have this book, even if it is only to disagree with the good professor.  He

touches on many issues that the herbal medicine industry needs to address

and resolve.  The good news is that the book is great value at  only

$19.95.

"Herbs of Choice, The Therapeutic Use of Phytomedicals" By Varro E. Tyler.



Michael Bailes

The Fragrant Garden, Portsmouth Road., Erina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



If anyone would like an electronic copy of The Fragrant Garden Newsletter

number 10 please let me know. You must have a copy of acrobat distiller

/reader to seeit. It is 1.4megs and 16, A4 pages long. (Originally done in

Pagemaker 6 on a Mac) (we are all rank amateurs) The electronic version has

4 photographs removed.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 23 Jun 1996 22:40:33 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Teachout <teachout@PREMIER1.NET>

Subject:      Anise Hyssop

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Every year at this time I go through what to do with the anise hyssop. It is

ready to harvest and dry. If I am on the ball this year (sure!) I will try

to dry mass quanities of it. One thing for sure once you have one anise

hyssop, you have a thousand the next year and the next year and the next... :-))



So does anyone have any ideas for culinary uses for this herb. Besides

enjoying  the flowers along with the bees, I would like to put this herb to

good use! TIA! Of course I can use it fresh now or dried later.



Debbie T.

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

           Debra Teachout-Teashon

           teachout@premier1.net

  http://www.premier1.net/~teachout/debra.html

           Washington state

           USDA zone 8, Sunset zone 5

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 02:00:24 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tim and Pam Fry <secawin@PENN.COM>

Organization: SEC-A-WIN

Subject:      anise hyssop

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



hi, i am a newbie to the list and have been lurking for the last week or

so just enjoying getting to read everyone elses posts. but decided that i

should jump in and "get my feet wet" i have been growing herbs for about

a year now and am really hooked. my little "herb patch" has become a BIG

herb garden (doesn't everyone start out that way:):) and now i am faced

with a "what the heck do i do with this herb now that i grew it!!" i have

several good books but still am in the dark sometimes. anise hyssop was

one of them. it grew nice last year but the bees never let me near it, in

fact, they camped overnight there!! so this summer i am going to get

assertive and use it. so, i also would like some ideas on what i can do

with the hyssop??   nice to meet everyone (finally) and sorry that i

rambled .....will do better next time. warm regards, pam



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 23 Jun 1996 23:05:12 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: Anise Hyssop

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 10:40 PM 6/23/96 -0700, Debbie wrote:

(snip)

>So does anyone have any ideas for culinary uses for this herb. Besides

>enjoying  the flowers along with the bees, I would like to put this herb to

>good use! TIA! Of course I can use it fresh now or dried later.

>

>Debbie T.



Hi Debbie,

I've struggled with this same question.  It's a shame to let such an

accommodating plant go to waste.  It makes a nice tea, of course, and a mind

substitute.  Wait a minute, I mean a MINT substitute. (It's late!)  I do

have to admit that I seldom use it all.  I'll bet it would make a fine

filler in pot pourri, also.



Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 08:37:49 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Re: Seed Exchange (Amaranth in particular)



Merlene--



In Northwestern Connecticut, Amaranth is an invasive weed! I do not want

seeds! However, tell me what to do with it, as long as it's more prevalent

than dandelions, we may as well see if we like its culinary uses!  I know

some part of it can become a flour, but I'm clueless as to which part.



BTW, it grows fast.  This one's not recommended for "plant it and ignore it"

gardeners. I got one heck of a sunburn a couple of summers back keeping it

weeded out of my future mother-in-law's garden while she was on vacation.



I've been away for a few days, got a few more to go--but I had to ask.  I'll

catch up with you all later!



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 09:29:35 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         marie s phillips <msp@UMSMED.EDU>

Subject:      Re: ants (Off Topic)

In-Reply-To:  <199606230245.WAA06407@ivt.nexusprime.org>

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



They're also small in Mississippi. They hurt very bad when they bite you.

Leave a type of water blister on the skin. Would you like me to send you

some? <G>

Marie





On Sat, 22 Jun 1996, Suzy Lewis wrote:



> They're small here in Florida!

> Suzy Lewis

> > >>1. what are fire ants?

> > >

> > >Fire ants are somewhat large, red ants.  They bite and hurt.

> > >Fire ants are found mainly in the south.

> >

> >

> > Just a comment:  The fire ants we have in Texas are small!  But they

> > still hurt.

> >

> >

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 11:12:53 -0400

Reply-To:     dmg@csg.uwaterloo.ca

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Daniel M. German" <dmg@CSG.UWATERLOO.CA>

Subject:      Vanilla Extract

In-Reply-To:  <199606230400.AAA07674@csg.uwaterloo.ca> (message from Automatic

              digest processor on Sun, 23 Jun 1996 00:01:04 -0400)

Mime-Version: 1.0

Content-Type: text/plain;  charset=iso-8859-1

Content-Transfer-Encoding: 8bit



>From the FAQ about Spices:





How do I prepare Vanilla Extract?



Juan San Mames shared the following recipe [9]:



    Use one vanilla bean for every 120 ml. of any clear liquor (vodka

preferably). With a knife, split the bean open (always put your finger

behind the knife). If the bean is hard, just break it into

pieces. Then put the bean in the liquor.



    Close the bottle and leave it for about two weeks or until the

vanilla bean aroma begins to come through.



    When you use the extract, if you don't want the vanilla seeds to

show with the ingredients, use a coffee filter. You can return the

seeds to the bottle. If you make ice cream, you may want to show the

seeds in the finished ice cream.



   Bruce Steinberg added [10]:



``You can shake the bottle several times a week to accelerate the

extraction. Brandymay also be used for interesting variations.''



    According to US regulations, 1 l. of vanilla extract must contain

a minimum of 100 gr. of vanilla beans (I reckon that each regular size

complete bean must weight between 3 and 5 gr.) of no more or 25%

moisture content. Commercial extracts also include sugar and

glycerine, to help to ``fix'' the aroma [5].







--

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

       Peter Gabriel -->         turning water into wine"

dmg@csg.uwaterloo.ca

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 10:20:46 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Chris Reeve <CReeve@BANYAN.COM>

Subject:      this is a FLAMING list??



Sari said:



The second is that

there seems to be a very low level of tolerance on the list.  Everyone

makes mistakes---everyone was ignorant, inexperienced, a newbie, etc at one

time or another.  Between the flaming and the tone of 'quit bugging us with

anything not precisley what we want to discuss' that several list members

seem to perpetuate I have decided that I shall seek my learning elsewhere.



Yikes- if you think this is low tolerance list, all I can say is "you

ain't seen nothing yet".  This list is probably the MOST easy-going I

have ever found.  Nothing at all like the medicinal herb list that you

may be leaving us for.  If you think *this* list is difficult, you

aren't ready for 99% of the mailing lists available on the internet.



Chris

creeve@banyan.com or reevebar@hey.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 14:49:04 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joan Mathew <cmathew@IADFW.NET>

Subject:      Scented geraniums

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hello everyone,

  Please forgive me for stepping in quite late to this discussion, but I

wanted to provide another source for the scented geraniums some folks

mentioned here.  Richter's Herbs has a very nice selection of scented

geraniums (various types of pelargonium, I believe).  They also have a nice

Web site at http://www.richters.com.  I fell in love with these wonderful

plants when a good friend of mine gave me some cuttings of the rose-scented

ones.  They are heavenly!  I love their scent when I brush by (mine are

indoors lined up in a sunny window), and I have used the leaves in making

scented sugar and also a lovely pound cake.  It was quite a hit!



Hope this helps,

Joan

cmathew@iadfw.net

http://www.geocities.com/RainForest/1514

USDA gardening zone 7b, just north of Dallas, TX



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 19:59:18 GMT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lynn Takacs <pharover@SPRYNET.COM>

Subject:      Re: Organic gardeners online?

In-Reply-To:  <960617112602_415807285@emout15.mail.aol.com>



aven't been able to do





>who wants to try crystallizing rose petals but will make rose petal beads if

>she can't feel safe about the neighbor's pesticides





     I agree with your concern about overspray of pesticides;  but it

was the rose petal beads that prompted a reply from this "newbie"

     I saw a TV show a long time ago about how to make rose petal

beads and have forgotten.  Please post or send privately your

"recipe".  The TV show used this craft as a way of using sentimental

gifts of roses for a keepsake, using roses from a bridal bouquet,

anniversary gifts, etc.

     Any information would be appreciated, back to lurking...





Lynn

-------------------

Lynn Takacs (pharover@sprynet.com)

Hendersonville, TN

------------------



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 17:15:14 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: this is a FLAMING list??



Hi Chris,



These lists are a lure for people who don't get enough attention but only know

how to do it by whining.  Or maybe it's just the same person/people going from

list to list to list to...



Seems like it some days.



I think it was she who sent me a hurt feeling note after my post on how to

make/handle an offer.  Which I thought was pretty informative and not at all

accusatory.  It was funny because after the person got all defensive in the note

their tag said something about nobody being able to make you feel inferior.

That person must have a problem.



Thanks for defending us; I agree.



Esther



Oh, by the way, you are in the northeast, right?  There are a group of us on

Gardens meeting at White Flower Farm on July 14.  You interested?  I'm sure you

would be welcome.







______________________________ Reply Separator _________________________________

Subject: this is a FLAMING list??

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/24/96 2:47 PM





Sari said:



The second is that

there seems to be a very low level of tolerance on the list.  Everyone

makes mistakes---everyone was ignorant, inexperienced, a newbie, etc at one

time or another.  Between the flaming and the tone of 'quit bugging us with

anything not precisley what we want to discuss' that several list members

seem to perpetuate I have decided that I shall seek my learning elsewhere.



Yikes- if you think this is low tolerance list, all I can say is "you

ain't seen nothing yet".  This list is probably the MOST easy-going I

have ever found.  Nothing at all like the medicinal herb list that you

may be leaving us for.  If you think *this* list is difficult, you

aren't ready for 99% of the mailing lists available on the internet.



Chris

creeve@banyan.com or reevebar@hey.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 17:20:07 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: this is a FLAMING list??



     Oh geeze,



     I owe an enourmous apology now.  That last message was a private

     message to Chris and I blew it.  Many, many abject apologies and free

     hostas this fall to whomever I offended.



     Please forgive and everyone else forget.  I do get tired of these

     kinds of messages but I mean to keep it to myself.  I just wanted to

     thank Chris, not flame someone.



     Sooo red faced,  and sorry...



     Esther



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 17:44:49 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Seed Exchange (Amaranth in particular)

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I would like to locate some globe amaranth so I can grow them and use them

for drying and other neat things.  None of the nurseries in my area have any

in the perennial section.  Help...At 08:37 AM 6/24/96 -0400, you wrote:

>Merlene--

>

>In Northwestern Connecticut, Amaranth is an invasive weed! I do not want

>seeds! However, tell me what to do with it, as long as it's more prevalent

>than dandelions, we may as well see if we like its culinary uses!  I know

>some part of it can become a flour, but I'm clueless as to which part.

>

>BTW, it grows fast.  This one's not recommended for "plant it and ignore it"

>gardeners. I got one heck of a sunburn a couple of summers back keeping it

>weeded out of my future mother-in-law's garden while she was on vacation.

>

>I've been away for a few days, got a few more to go--but I had to ask.  I'll

>catch up with you all later!

>

>Emme

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 16:51:14 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Herbs to Dye For - Off topic?

In-Reply-To:  <vines.NvsK+lFenlA@ismtp.banyan.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



I'm looking for info, preferable on the Web, for info on herbs used for

dyeing. I'm using "herbs" here in a broad sense - plants one might be

able to grow in one's backyard. Preferably U.S. Zone 8, but I'll work

with anything. Short of info on the Web, maybe some recommended book titles?



Thanks very much,

Fran

frich@tenet.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 17:52:57 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Anise Hyssop

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



You can crystalize the flowers and use them for edible decorations on cakes

or puddings or whatever.  I have used it for flavoring in stews and meats.

I also use the flowers and elaves in salads.  It gives it a sharp and tangy

taste.  Hope this helps you.  Pick some of your flowering herbs and put them

in a small pitcher in the kitchen and then pluck off leaves when you need

some for cooking.At 11:05 PM 6/23/96 -0700, you wrote:

>At 10:40 PM 6/23/96 -0700, Debbie wrote:

>(snip)

>>So does anyone have any ideas for culinary uses for this herb. Besides

>>enjoying  the flowers along with the bees, I would like to put this herb to

>>good use! TIA! Of course I can use it fresh now or dried later.

>>

>>Debbie T.

>

>Hi Debbie,

>I've struggled with this same question.  It's a shame to let such an

>accommodating plant go to waste.  It makes a nice tea, of course, and a mind

>substitute.  Wait a minute, I mean a MINT substitute. (It's late!)  I do

>have to admit that I seldom use it all.  I'll bet it would make a fine

>filler in pot pourri, also.

>

>Joyce Schillen, Southern Oregon, Zone 8

>gardenpg@cdsnet.net

>~~~~~~~~~~~~~~~~~~~~~~~~~~~

>http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

>http://www.so-oregon.com   (Southern Oregon Magazine)

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 16:53:58 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Jamaica??

In-Reply-To:  <vines.NvsK+lFenlA@ismtp.banyan.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Another request: Anyone familiar with a dried flower used for tea called

"jamaica" - pronounced here in San Antonio roughly as "ha-MI-ca". It

makes a red tea. It's sold mainly in Mexican produce markets. I'm

wondering if it is the same thing as hibiscus??



Thanks again

Fran

frich@tenet.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 17:53:00 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Linda Rowlett <ROWLETT_L@HCCS.CC.TX.US>

Subject:      Re: basil plant care - cilantro too

In-Reply-To:  <v01540b03adf1a5b1a882@[206.101.238.125]>

MIME-version: 1.0

Content-type: TEXT/PLAIN; CHARSET=US-ASCII

Content-transfer-encoding: 7BIT



Jennifer,



        You asked about cilantro.  Here in Texas, once it blooms -- generally around March -- it is done.  I leave the plants in my garden until they are dry and ugly -- and then have new cilantro plants everywhere in the fall.  Good luck with yours!



Linda L. Rowlett



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 19:06:13 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      SEED EXCHANGE

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Does anyone have suggestions for my wish list:

        Globe amaranth        Larkspur        Statice    Love in a Mist



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 19:12:16 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: this is a FLAMING list??



Hi Esther.  I really got confused with all of this.  I thought that

this herbs list was the one that wasn't supposed to be a flaming

list, at least I hadn't noticed that it was.  I feel like I'm on the

right one, nobody has flamed me for my questions, and that's all I

have to offer right now!  Even the listowner and several other people

really helped me recently with the mixup on my subscription to this

list.  I like it here anyway, hope nobody wants to get rid of me

because I don't know anything, I want to learn that's why I'm here!

Everybody seems very nice.



Enough said about that.  I have a question.  I'm just trying my hand

at growing herbs for the first time.  Is it ok to grow them to

maturity in the home?  I have chives, sage, spearmint & basil started

from seed.

Thanks,

Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 19:18:43 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Basil question



Someone on another list I am on asked what she could make with

Cinnamon Basil.  YIKES!  There are different basils?  I love anything

Cinnamon, does basil come in other "flavors".  What WOULD you make

with Cinnamon basil?  Do scented geraniums come in a Cinnamon flavor?



If you're wondering why I'm capitalizing Cinnamon, well....that's

what I named my daughter!!!



Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 18:48:25 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "D.L. & J.L. Whitehead" <dw00057@LTEC.NET>

Subject:      Re: Basil question

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Howdy, again!



Suzy, I grow lots of herbs indoors--to maturity.  I have a couple of banks

of fluorescent grow-lights and a couple metal-halogen lights and do pretty

darn well.  (Our electricity is among the cheapest in the country)  Some of

the indoor herbs may be a bit "leggy."  However, I nearly always have fresh

herbs!!!

Besides those, I have five carnations and a couple of petunias growing on my

computer desk under fluorescent lights right now.  It's got a basil, and a

peppermint and a cinnamon basil growing on it too!  Sometimes I get away

with things that can't be done--simply because I'm not smart enough to

realize they should fail...



About the cinnamon basil, this is one herb that people have wide

disagreement upon.  I find that mine, grown from seed, are not too

cinnamony.  I only use it in one dish, chili.  Yup, it adds a wonderful

flavor to my chili.  I'll bet it would be good in the "Beef Ole!"



Take care,



Dennis



D.L. or J.L. Whitehead-*-*-*-*-*-*-*-ZONE 5-*-*-*-*-*-*

     - 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:         Wed, 19 Jun 1996 03:56:49 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Rue

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Hi, All

>

>Emme, I was concerned when I read you had made an herb vinegar using rue.  I

>looked it up in "The Pleasure of Herbs".  According to this book, rue is

>poisonous.



Small amounts are OK . It not that poisionous. It is an old eye tonic.

 Some

people break out into a rash after contact with rue

My father -in -law broke out in a nasty rash (more like welts) when he

rubbed rue on his  chest to ward off flies.



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 19 Jun 1996 04:29:52 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Free Woad seeds / dyeplant exchange

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>This is aimed really at any other Australians on the list, but if anyone

>else knows, feel free....

>

>I'm wanting to get some of Christopher's woad seeds, but I don't think that

>Australian import regs. will let plants and seeds into Australia without

>heaps of problems.  DOes anyone know for sure????

>

>Sorry for the off topic post.

>

>Jacinta

Customs arn't too bad on garden seeds unless they are related to a

commercial crop eg wheat, etc. You can always get them on abad day.



Michael Bailes

The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 18:24:14 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Norma Butts <nbutts@PORTAL.CA>

Subject:      Rue

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Most of my herb books say this herb is poisonous and I'm usually careful

when working around it.  I have it in my garden to help keep bugs away.  The

last time I was trimming it back and wasn't thinking, I ended up with welts

all over my arms that stayed for about a month.  The secretary where I work

knew what had happened before I said anything - same thing happened to her.

She says the plant is photosensitive and that if you're working around it in

the sun you should have long sleeves and gloves on.

Norma



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 20:38:23 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      rue

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Greetings: Rue is an assest to any garden with its beautiful dark green

foliage and its  repellent properties.  I always grow it with my roses

to keep the bugs off, and have never had a skin reaction from it. Some

might think this is strange considering that foliage from green beans or

peas will cause a severe rash anywhere they touch me.  Oh, well, we're

all different, and its worth a try!

Wanda

Florence, Alabama,  where the bumblebees are drunk from anise hyssop

nectar!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 10:09:00 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Did I miss something here?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



What happened over the weekend? Did someone slip some Jalapenos to

someone else? What's all this bickering about and just when I was

starting to think that (unlike me) all of you were nice sensible

people.



But sersiously I see no conflict between medicinal herb & culinary

herbs, since most of the culinary herbs started out as medicine

in one form or another. And most of the medicinal herb you take

as food. So what's the fuss about?



Personally I am more of a cook/gardener than a medicinal guy, but

still I wouldn't mind knowing (I'm making this up) if I would

turn purple the shade of Barney if i had an overdose of Basil

or if I can reduce blood pressure by eating cilantro on a

regular basis (which is true).



If an expert is someone who knows more & more about less & less

then i just want to be one of the regular folk, planting, eating

my herbs, enjoying it & sharing it with friends.



BTW, not to start off another touchy subject I just like to

know whether there are any difference in classification between

herbs and spices on and off this list?



Regards,



Dorian

S'pore

25/vi



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 21:19:34 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Frank Whitman <writething@STLNET.COM>

Subject:      Re: P.S. to Runner Bean info.

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I hate to be a do-do, but what are "runner beans". I grow lots of herbs and

other garden items, but this terminology is new to me. Maybe its my kentucky

roots - I thought we only had Kentucky bush beans. Just kidding, but I am

not familiar with this term. Thanks.







At 02:37 PM 6/23/96 -0400, you wrote:

> I forgot to tell you that the runner bean "Lady Di" seeds can be purchased

>from Thompson and Morgon seed company.

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 24 Jun 1996 21:32:11 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Frank Whitman <writething@STLNET.COM>

Subject:      Re: is this a flaming...

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Esther, I tried sending just to you, but was told host not found. I agree

with your message that was meant to be private to Chris.  However, since I

wasn't offended, does that rule me out from receiving free hosta's. If so,

I'll work u a small measure of offense. I am building an English woods and

one can't have too many hostas or too much lavender. Thanks - Barb whitman

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 14:11:24 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jacinta Miller <jascraig@NECTAR.COM.AU>

Subject:      Re: Herbs for Low Edgings And more

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 09:38 PM 23/06/96 -0400, you wrote:

>The following list is not all inclusive. Its only to give you

>ideas on some of the plants you can use. Taken from

>the" Herbal Treasures".

>



Could you give me some info on that book???  It looks intriuging.



THanks

Jacinta



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 14:11:35 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jacinta Miller <jascraig@NECTAR.COM.AU>

Subject:      Re: Seed Exchange (Amaranth in particular)

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 08:37 AM 24/06/96 -0400, Mary E. Hall wrote:

>Merlene--

>

>In Northwestern Connecticut, Amaranth is an invasive weed! I do not want

>seeds! However, tell me what to do with it, as long as it's more prevalent

>than dandelions, we may as well see if we like its culinary uses!  I know

>some part of it can become a flour, but I'm clueless as to which part.



Here in Australia, it's pretty invasive too.  I'd like to know what to do

with it also (besides ripping it out :)   )



Jacinta



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 01:08:44 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Peter A. Gail" <PETERGAIL@AOL.COM>

Subject:      Re: Seed Exchange (Amaranth in particular)



Have we talked about Amaranth before?  I don't remember.  We are talking two

different things in the post I just read --- Globe Amaranth is an ornamental,

found in most nurseries which offer herb plants. The weedy Amaranth,

(Amaranthus retroflexus) is commonly known as red-root pigweed, and is one of

the most nutritious and tasty vegetables known.  Nutritional analyses in

USDA's "Composition of Foods" indicates that it ranks in the top 3 most

nutritious leafy greens.  For a profile on red-root pigweed or green

amaranth, send me a SASE and I will send along a copy of my column from the

Business of Herbs on this wonderful plant.



Peter A. Gail, Ph.D. Goosefoot Acres Center for Resourceful Living, P.O. Box

18016, Cleveland OH 44118, (216)932-2145



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 01:09:33 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Peter A. Gail" <PETERGAIL@AOL.COM>

Subject:      Re: is this a flaming...



I didn't know someone was giving Hosta's away!  If all you have to do is not

be offended, boy, that's me to a "T."  Ask Maureen Rogers.  I may be

offensive, but never offended!  So please send me a hosta.  For those who

don't know, young hosta leaves make great salad greens.  For that matter so

do violets, red root pigweed, lambsquarters and a whole bunch of other wild

greens. For information, give me a snail mail address, and we'll send it out.

  An SASE would really be appreciated, as we are trying to control our

postage bills right now.



And frankly, Esther, even if the post was meant to be private, it was OK.

 Not to worry.



Peter Gail, Ph.D. Goosefoot ACres Center for Resourceful LIving, P.O .Box

18016, Cleveland OH 44118  (216)932-2145



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 08:14:51 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BOB SCOTT <URWD77A@PRODIGY.COM>

Subject:      Re: Basil question



I have a customer that thinks Cinnamon Basilis the greatest thing in

a stirfry.

Bob Scott

Wind-Kissed Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 08:12:36 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BOB SCOTT <URWD77A@PRODIGY.COM>

Subject:      Basil question



We have 15 different type of Basils: Licorice,Lemon, Cinnamon, Spicy

Bush, 4 Purple Basils, etc.

There are alotof Basils to enjoy, each unique on to themselves.



Bob Scott

Wind-Kissed Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 08:26:56 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BOB SCOTT <URWD77A@PRODIGY.COM>

Subject:      Vinegar



Looking for a source to Get White Wine Vinegar in Gal. any ideas.

Bob Scott

Wind-Kissed Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 08:59:04 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: P.S. to Runner Bean info.



     Maybe you know them as pole beans?  They grow on vines and need

     supports like poles or trellises.  I like them because they take up

     only inches in a garden if grown on the northern edge.  There are

     varieties for both fresh and drying that grow this way.  I think

     Kentucky Wonder is one, isn't it?  My current favorite is Emerite, for

     eating fresh.  It is a filet bean, meant to be picked at 4-5" and

     eaten whole.  But I find that they taste just as good as any snap bean

     if they grow bigger.



     I got my supports up late this year and had to gently unwind some of

     them from the tomato cages, and the tomatos, this weekend and gently

     wind them around the netting that I use.  They were happily growing up

     their proper supports last night so it worked.



     Esther







______________________________ Reply Separator _________________________________

Subject: Re: P.S. to Runner Bean info.

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/24/96 10:10 PM





I hate to be a do-do, but what are "runner beans". I grow lots of herbs and

other garden items, but this terminology is new to me. Maybe its my kentucky

roots - I thought we only had Kentucky bush beans. Just kidding, but I am

not familiar with this term. Thanks.







At 02:37 PM 6/23/96 -0400, you wrote:

> I forgot to tell you that the runner bean "Lady Di" seeds can be purchased

>from Thompson and Morgon seed company.

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 09:04:39 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      hostas and Northeastern gathering at WWF



Hi all,



Thank you for the notes to ease my discomfort.  I will put requests for hostas

in a folder and we'll talk this fall when I divide them.  I probably have enough

for those who asked, even not-serious-Debbie but don't have a clue what it takes

to ship them.



BTW, if anyone is interested in meeting gardeners at White Flower Farms (in CT)

on July 14, send me an e-mail and I'll make introductions to the person who is

organizing this on the gardens list.



Later,



Esther

e.czekalski@bull.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 09:05:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Free Woad seeds / dyeplant exchange

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>>This is aimed really at any other Australians on the list, but if anyone

>>else knows, feel free....

>>

>>I'm wanting to get some of Christopher's woad seeds, but I don't think that

>>Australian import regs. will let plants and seeds into Australia without

>>heaps of problems.  DOes anyone know for sure????

>>

>>Sorry for the off topic post.

>>

>>Jacinta

>Customs arn't too bad on garden seeds unless they are related to a

>commercial crop eg wheat, etc. You can always get them on abad day.

>

>Michael Bailes

>The Fragrant Garden, Portsmouth Road., Eina 2250 Australia

>fax 61 43 651979 New E:Mail: frgntgar@ozemail.com.au

>

I've been freely exchanging chile seeds with a fellow in Australia (not

Harman), packages labeled as Capsicum seeds, etc.  No problem with customs.

Woad may be a different matter, however...it's classed as a noxious weed in

Idaho, and importation, planting or even use in crafts is banned.  Margaret



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 11:51:42 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Recipie:  Amaranth Grits



     I bought seeds for a gold and a purple amaranth but haven't gotten the

     sunny beds on the side of the house finished so can't try this until

     next year.  I hear that it is very fine and might be difficult to

     thresh.  Unless someone with actual experience has a better idea, I

     would try an old pillow case and beat it on concrete with a flat

     board.



     From Seeds of Change Catalog

     1-505-438-8080



     Amaranth Grits

     Makes 3 to 4 small portions



     Here's a simple way to prepare amaranth for an unusual grain side

     dish.  Serv these grits in small bowls, accompanied by a bean dish and

     a steamed green vegetable or salad.



     Preassure Cooker:  4 minutes high preassure, 10-minute natural

     preassure release

     Standard Stovetop:  20-25 minutes



     1 cup amaranth

     1 small clove garlic, peeled and finely chopped

     1 medium onion, peeled and finely chopped

     1 1/2 to 1 3/4 cups vegetable stock or water (use the larger amount if

     you have a jiggle-top cooker)

     1 tablespoon oil (to control foaming)

     sea salt or tamari soy sauce to taste

     hot sauce to taste (optional)



     Garnish

     2 plum tomatoes (preferably) or 1 large beefsteak tomato, finely

     chopped



     Pressure Cooker method (standard method below)

     1.  Combine the amaranth, garlic, onion, stock, and oil in the cooker.

     2.  Lock the lid in place and over hight heat bring to high preassure.

      Lower the heat just enough to maintain high pressure and cook for 4

     minutes.  Allow pressure to come down naturally, about 10 minutes.

     Remove the lid, tilting it away from you to allow any exces steam to

     escape.

     3.  Stir well.  If the mixture is too thin or the amaranth not quite

     tender (it should be crunchy, but not gritty or hard), boil gently

     while stirring constantly until thickened, about 30 seconds.  Add salt

     or tamari to taste



     Standard Stovetop:  In a heavy, 2 quart saucepan, follow step 1, using

     3 cups of liquid and omitting the oil.  Return to the boil, then

     reduce the heat ans simmer, covered, until most of the liquid has been

     absorbed, about 20 to 25 minutes.  Follow steps 3 and 4.



     Cooks notes:  Since amaranth abosorbs water better if salt is added

     after cooking, it's best ot use only a lightly salted or unsalted

     stock.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 12:35:10 EDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Liz Johnson <EJOHNSON@US.ORACLE.COM>

Subject:      Fullers' Teasles



A friend who is a weaver & dyer was very interested in the recent woad

discussions, and asked me to thank all of you.  But she had a follow-up

question, and I thought one of you might be able to help -- does anyone have

any ideas?



>>

If you see any information on Fullers' Teasles seeds, let me know. I've

been looking for them for some time. The teasles found growing along the side

of the road with the woad and the indigo are common teasles and not any good

for fulling.

<<



I'm enjoying the list -- thanks to all who contribute!



Liz Johnson



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 10:14:07 -0700

Reply-To:     djackson@slonet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Doris Jackson <djackson@SLONET.ORG>

Subject:      Re: Basil question

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



I have several kinds of basil planted outside. The plants are 4-5 inches

high and all are making flowers already. There's hardly enough stem to

pinch off the flower part. Does anyone know why this is happening?

Thanks, Doris



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 13:20:41 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary Jane Horton, DC" <ipsco@POSTOFFICE.PTD.NET>

Organization: IPSCO

Subject:      Re: Did I miss something here?

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



> But sersiously I see no conflict between medicinal herb & culinary

> herbs, since most of the culinary herbs started out as medicine

> in one form or another. And most of the medicinal herb you take

> as food. So what's the fuss about?

> Dorian



Am just catching up with the weekend reading, but this post sums up my

feelings on the conflict.  Thanks Dorian!



Mary Jane



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 13:06:58 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: this is a FLAMING list??



Hi Esther, I'm either offended or not offended, depending on which I

need to be to get the Hostas!   << REALLY BIG GRIN>>.  Anyway,

you didn't  offend me, I've made so many mistakes so far I quit counting

today!

Suzy Lewis

May I always be the kind of person my dog thinks I am!

> Hi Esther,

> Not offended, but would love some free hostas. <G>

> Marie

>

>

> On Mon, 24 Jun 1996, Esther Czekalski wrote:

>

> >      Oh geeze,

> >

> >      I owe an enourmous apology now.  That last message was a private

> >      message to Chris and I blew it.  Many, many abject apologies and free

> >      hostas this fall to whomever I offended.

> >

> >      Please forgive and everyone else forget.  I do get tired of these

> >      kinds of messages but I mean to keep it to myself.  I just wanted to

> >      thank Chris, not flame someone.

> >

> >      Sooo red faced,  and sorry...

> >

> >      Esther

> >

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 15:14:47 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Basil question



     Hi Doris,



     My purple ruffles doesn't get much bigger than this, maybe 8" at most.

      But if this is a description of one of the sweet basil varieties I

     would look for a fundamental problem.  Not enough water, poor soil,

     compacted soil, would be my first guesses.  Or a temperature problem?

     What area of the country do you live in?  Does it stay really hot or

     really cool?  When did you plant these; from seeds or from bedding

     plants?  What was the root condition of the bedding plants?



     Just some things to check out.



     Let us know what you think,



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Basil question

Author:  djackson@slonet.org at SMTPlink-USIS1

Date:    6/25/96 1:10 PM





I have several kinds of basil planted outside. The plants are 4-5 inches

high and all are making flowers already. There's hardly enough stem to

pinch off the flower part. Does anyone know why this is happening?

Thanks, Doris



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 15:08:50 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Linda Rowlett <ROWLETT_L@HCCS.CC.TX.US>

Subject:      Re: Re[2]: Basil question

In-Reply-To:  <9605258357.AA835740802@ma02q.BULL.COM>

MIME-version: 1.0

Content-type: TEXT/PLAIN; CHARSET=US-ASCII

Content-transfer-encoding: 7BIT



My basils are bolting to seed at about eight inches tall -- probably a result of the heat here in Texas.  I would not hesitate to pull off the flowers, no matter the height, and pull off all but four or so leaves.  You can make a big batch of pesto with the leaves, and the basils should be bushier for the experience.  Once they make flowers, the stems will become woody, and the plants will not make nearly as many leaves.



Good luck!

Linda L. Rowlett

rowlett_l@hccs.cc.tx.us



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 16:30:26 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tim and Pam Fry <secawin@PENN.COM>

Organization: SEC-A-WIN

Subject:      books on natural dyeing

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



fran, read your post on wanting books for dyeing. i am a spinner/weaver

and do 18th century living history so i have quite a bit of literature on

various aspects of dyeing. following are a few books that come to mind.

if you are looking for anything more particular, please e-mail me and i

will see what i can research.



the dye pot by mary frances davidson

colors from nature (storey pblshng) by bobbi mc rae

the dyers companion by elijah bemiss

a book of country things(has some) walter needham/barrows mussey

pamphlet-vegetable dyeing by emma conley



these are just a few, i also have an extensive library of herb books that

have some info on dyeing. hope this is what you wanted. let me know if

there is anything else i can find for you. regards, pam

pam fry

secawin@penn.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 15:34:24 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         marie s phillips <msp@UMSMED.EDU>

Subject:      Re: Basil question

In-Reply-To:  <199606250522.BAA00258@ivt.nexusprime.org>

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Hi, Susie. Please don't tell us you have another daughter named

Peppermint. <Just kidding, couldn't resist>

Marie





On Tue, 25 Jun 1996, Suzy Lewis wrote:



> Peppermint too!  I'm in heaven!

> Suzy Lewis

> > Howdy, again!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 15:46:48 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary Jane Horton, DC" <ipsco@POSTOFFICE.PTD.NET>

Organization: IPSCO

Subject:      mushroom soil for herbs

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



A friend suggested I mix mushroom soil to enrich my predominantly clay

top soil.  Mushroom soil is so cheap it makes me wonder if its any good

and if it will be okay for my newly forming herb garden.  Any thots

on this would be appreciated.  The nursery man in distincly vague about

its benefits/drawbacks.

Thanks,



Mary Jane



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 17:17:18 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Basil question



Nope!  Actually it's Holly, but I like names like Heather,

Shenandoah, Brook.  Just different names!

Suzy

> Hi, Susie. Please don't tell us you have another daughter named

> Peppermint. <Just kidding, couldn't resist>

> Marie

>

>

> On Tue, 25 Jun 1996, Suzy Lewis wrote:

>

> > Peppermint too!  I'm in heaven!

> > Suzy Lewis

> > > Howdy, again!

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 16:27:43 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: Did I miss something here?

In-Reply-To:  <31D04A19.4E6B@postoffice.ptd.net>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



I agree, we are here for information.  Culinary may be our first interest but

other info makes us think.

Mary etc



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 16:30:39 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: tHostas

In-Reply-To:  <199606251922.PAA06191@ivt.nexusprime.org>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



Ester,

I was not offended, I stood up and clapped :)

About the hostas, I planted one in the spring and it is still the same size with

all the leaves eaten back to the veins.  How do I keep the slugs off???

TIA

Mary etc  zone 7/8



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 18:07:12 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[4]: Basil question



     Also,



     If you think it could be heat related, don't forget to mulch!  It

     keeps the soil cooler and helps retain water.  You might want to get

     some composted cow manure and use that under the mulch.  Basil does

     like feeding.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Re[2]: Basil question

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/25/96 4:01 PM





My basils are bolting to seed at about eight inches tall -- probably a result of

the heat here in Texas.  I would not hesitate to pull off the flowers, no matter

the height, and pull off all but four or so leaves.  You can make a big batch of

pesto with the leaves, and the basils should be bushier for the experience.

Once they make flowers, the stems will become woody, and the plants will not

make nearly as many leaves.



Good luck!

Linda L. Rowlett

rowlett_l@hccs.cc.tx.us



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 18:14:05 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: tHostas



You know,  I can't for the life of me figure out why I don't have a problem with

slugs in my hostas.  The longest row of them is in a fairly sunny location and

that would be a good explanation but the ones along my drive are almost buried

under forsythia and in shade all day.  And when I pull up my plastic tomato

automators in the fall I find a few on each of them.



Have you tried some of the mechanical methods like diatomacious earth or a

collar of sand paper under the plant?  If you have a lot, I would try it on one

until you find something that works.



Good luck,



Esther



______________________________ Reply Separator _________________________________

Subject: Re: tHostas

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/25/96 5:22 PM





Ester,

I was not offended, I stood up and clapped :)

About the hostas, I planted one in the spring and it is still the same size with

all the leaves eaten back to the veins.  How do I keep the slugs off???

TIA

Mary etc  zone 7/8



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 19:44:17 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         bobbittc <bobbittc@INDIANA.EDU>

Subject:      Re: Fullers' Teasles

In-Reply-To:  <9606251635.AA04121@erpyr2.us.oracle.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Hi All --

   Well, in Addition to woad (and other dyeplants), I also have fullers'

teasel in my garden. Common teasel seedpods have straight-tipped spikes;

fullers' teasel spikes have little hooks at the tips.

   It's a biennial. I got two plants at the farmers' market last year,

but one didn't survive. The one that did is Huge, covered in still-green

seedpods, and taller than my 8-year-old daughter.

   I Assume that it's self pollinating. With that caveat in mind, I'll

offer fullers' teasel seeds in exchange for an SASE and other nifty seeds

you'd care to swap.  This won't be for another few weeks, and remember

that it won't flower until the 2nd year.



Chris Bobbitt

469 Evermann Apts.

Bloomington, IN 47406



On Tue, 25 Jun 1996, Liz Johnson wrote:



> A friend who is a weaver & dyer was very interested in the recent woad

> discussions, and asked me to thank all of you.  But she had a follow-up

> question, and I thought one of you might be able to help -- does anyone have

> any ideas?

>

> >>

> If you see any information on Fullers' Teasles seeds, let me know. I've

> been looking for them for some time. The teasles found growing along the side

> of the road with the woad and the indigo are common teasles and not any good

> for fulling.

> <<

>

> I'm enjoying the list -- thanks to all who contribute!

>

> Liz Johnson

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 19:53:26 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Frank Whitman <writething@STLNET.COM>

Subject:      Re: Re[2]: P.S. to Runner Bean info.

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Esther - Thanks for the bean info - now that you put it in words I

understand (e.g. Kentucky Wonder), it all comes clear. Too bad that I now

live in Missouri which has nothing of herbal or vegetative value to offer

except some of my colleagues.  Barb W.





At 08:59 AM 6/25/96 EST, you wrote:

>     Maybe you know them as pole beans?  They grow on vines and need

>     supports like poles or trellises.  I like them because they take up

>     only inches in a garden if grown on the northern edge.  There are

>     varieties for both fresh and drying that grow this way.  I think

>     Kentucky Wonder is one, isn't it?  My current favorite is Emerite, for

>     eating fresh.  It is a filet bean, meant to be picked at 4-5" and

>     eaten whole.  But I find that they taste just as good as any snap bean

>     if they grow bigger.

>

>     I got my supports up late this year and had to gently unwind some of

>     them from the tomato cages, and the tomatos, this weekend and gently

>     wind them around the netting that I use.  They were happily growing up

>     their proper supports last night so it worked.

>

>     Esther

>

>

>

>______________________________ Reply Separator

_________________________________

>Subject: Re: P.S. to Runner Bean info.

>Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

>SMTPlink-USIS1

>Date:    6/24/96 10:10 PM

>

>

>I hate to be a do-do, but what are "runner beans". I grow lots of herbs and

>other garden items, but this terminology is new to me. Maybe its my kentucky

>roots - I thought we only had Kentucky bush beans. Just kidding, but I am

>not familiar with this term. Thanks.

>

>

>

>At 02:37 PM 6/23/96 -0400, you wrote:

>> I forgot to tell you that the runner bean "Lady Di" seeds can be purchased

>>from Thompson and Morgon seed company.

>>

>>

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 20:01:14 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Frank Whitman <writething@STLNET.COM>

Subject:      Re: Recipie:  Amaranth Grits

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Thanks to all who filled in a major hole in my knowledge bank regarding red

runner beans. I never cease to be amazed at how different geographic

locations call the same item by such diverse labels.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 21:44:21 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tim and Pam Fry <secawin@PENN.COM>

Organization: SEC-A-WIN

Subject:      pams pickled garlic/beef jerkey

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



well, i guess its time that i stopped lurking on the list and enjoying

everyones posts and contributing something myself. soooooo, if anyone

grows and/or enjoys garlic i thought maybe you would like this recipe.



pams pickled garlic



peel garlic cloves and wash. pack into 1/2 pint jars. TO EACH JAR OF

GARLIC CLOVES Add:  1 tsp salt

                    1 TBSP sugar

                    1/3 tsp basil

                    1/3 tsp oregano

fill each jar with white vinegar. now empty jars into a saucepan. add

another 1/3 cup of vinegar and bring all to a full boil for 5-8 minutes(

i prefer 5-6 minutes)remove from heat. pour back into the 1/2 pint jars

and either can it or refrigerate it. OPTIONAL: you can add a pinch of

crushed red pepper to each jar just before you can it for a nice spicy

touch. this garlic is great for cooking, anything you would use garlic in

but it is especially good just out of the  jar like you would eat

pickles.



beef jerkey



slice meat thin. soak in a mixture of 1/2 cup brown sugar

                                      1/2 cup maple syrup

                                      1/4 tsp. each of garlic powder,

                                              onion salt, and cayenne

                                               pepper.

soak for 24 hours. dry in an oven or dehydrator.



does anyone have any ideas for using chocolate mint. mine is getting tall

and leggy, and i want to cut it back but do not know what to do with the

mint that i cut. thanks, pam



pam

secawin@penn.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 18:48:15 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sherry Rose <sherry@GORGE.NET>

Subject:      Re: Did I miss something here?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>I agree, we are here for information.  Culinary may be our first interest but

>other info makes us think.

>Mary etc



Remember, it's up to the list owner(s) to define the parameters of the list.

It's by their good graces that a list exists. Some owners must pay a fee to

maintain their lists; all owners put in a good deal of work. It's always up

to the list owner to define what is and is not the topic of any given list.

No one is forced to remain on a list. Anyone who does not like list rules or

parameters is free to leave at any time. Anyone who cannot find a specific

list which suits their needs is free to set up their own list, which is what

I'm in the process of doing with regard to another topic.



Regards,



Sherry in Orygun



--

Sherry Rose                Surf's up in the Gorge! Two photos this week.

sherry@gorge.net       http://home.aol.com/Sherry4803

                                      Updated 6/21 -- New photo each Friday!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 22:12:50 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: pams pickled garlic/beef jerkey

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Mmmmm does this sound good.....I was not able to buy any garlic to plant but

would like to know the ins and outs on raising garlic bulbs.  Can I use the

garlic heads I buy at the store same as fresh from the garden?At 09:44 PM

6/25/96 -0700, you wrote:

>well, i guess its time that i stopped lurking on the list and enjoying

>everyones posts and contributing something myself. soooooo, if anyone

>grows and/or enjoys garlic i thought maybe you would like this recipe.

>

>pams pickled garlic

>

>peel garlic cloves and wash. pack into 1/2 pint jars. TO EACH JAR OF

>GARLIC CLOVES Add:  1 tsp salt

>                    1 TBSP sugar

>                    1/3 tsp basil

>                    1/3 tsp oregano

>fill each jar with white vinegar. now empty jars into a saucepan. add

>another 1/3 cup of vinegar and bring all to a full boil for 5-8 minutes(

>i prefer 5-6 minutes)remove from heat. pour back into the 1/2 pint jars

>and either can it or refrigerate it. OPTIONAL: you can add a pinch of

>crushed red pepper to each jar just before you can it for a nice spicy

>touch. this garlic is great for cooking, anything you would use garlic in

>but it is especially good just out of the  jar like you would eat

>pickles.

>

>beef jerkey

>

>slice meat thin. soak in a mixture of 1/2 cup brown sugar

>                                      1/2 cup maple syrup

>                                      1/4 tsp. each of garlic powder,

>                                              onion salt, and cayenne

>                                               pepper.

>soak for 24 hours. dry in an oven or dehydrator.

>

>does anyone have any ideas for using chocolate mint. mine is getting tall

>and leggy, and i want to cut it back but do not know what to do with the

>mint that i cut. thanks, pam

>

>pam

>secawin@penn.com

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 19:15:39 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Melanie S. Hoyer" <pcc64658@TELEPORT.COM>

Subject:      Re: Seed Exchange (Amaranth in particular)

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hi!

Can someone please describe what Amaranth actually looks like? Both the

ornamental and the weedy Amaranth please.  Thank you

Melanie



>Have we talked about Amaranth before?  I don't remember.  We are talking two

>different things in the post I just read --- Globe Amaranth is an ornamental,

>found in most nurseries which offer herb plants. The weedy Amaranth,

>(Amaranthus retroflexus) is commonly known as red-root pigweed, and is one of

>the most nutritious and tasty vegetables known.  Nutritional analyses in

>USDA's "Composition of Foods" indicates that it ranks in the top 3 most

>nutritious leafy greens.  For a profile on red-root pigweed or green

>amaranth, send me a SASE and I will send along a copy of my column from the

>Business of Herbs on this wonderful plant.

>

>Peter A. Gail, Ph.D. Goosefoot Acres Center for Resourceful Living, P.O. Box

>18016, Cleveland OH 44118, (216)932-2145

>

>

Melanie & Scott Hoyer

pcc64658@teleport.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 22:23:08 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Oregano and Basil

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Does anyone have any ideas how to harvest a super heavy crop of oregano?  I

have a large brown grocery bag full of it so far and it needs cutting back

every week.....can it be used for anything other than fresh or dried cooking

use?

Also, something I find tasty is using basil leaves on sandwiches instead of

lettuce.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 22:21:11 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tim and Pam Fry <secawin@PENN.COM>

Organization: SEC-A-WIN

Subject:      pickled garlic

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



judy, yes you can use store bought garlic for this. i try to visit farm

markets and buy it by the pound(cheaper) so i can make up large batches.

 BTW, did you know there is a website devoted entirely to garlic and it

has an excellent info sheet on growing garlic as well as anything else

you wanted (or didn't want to know:):)) about garlic. the URL is:



http://www.broadcast.com



enjoy!!!



pam

secawin@penn.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 22:35:28 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: Free Woad seeds / dyeplant exchange



 Christopher, I second this motion.  I would love to try this and

 learn about it!  I have been using tea bags to dye my fabric for

 cross stitching.  Would it work for this purpose also?

 Suzy Lewis

 grumpy49@nexusprime.org

> > Christopher,

> >

> > I would love to have a few of your seeds, would be glad to pay you for them.

> > I am totally ignorant about dyeplants.  Do they need special soil or care?

> >

> > Sandy DeVault

> > Dept. of Agronomy

> > Purdue University

> >

> >

> > bobbittc <bobbittc@INDIANA.EDU> Wrote:

> > |

> > |    Some weeks ago there was a brief discussion about woad,

> > | the dyeplant

> > | with which the blue Picts painted themselves to both

> > | frighten the Romans

> > | and 'stainch the bloode' - it being also an astringent.

> > |    My mother's family is MacNaughtan, Pictish, and as a 4

> > | year old I once

> > | painted myself head to toe with blue watercolor and ran

> > | amok throughout

> > | the neighborhood, brandishing a stick and daring any

> > | Romans to fight. No

> > | one rose to the challenge.

> > |    Anyhow, for anyone interested in dyeplants, I am

> > | offering woad seeds,

> > | free for an SASE; if you have seeds of other dyeplants to

> > | offer, I'd

> > | appreciate an exchange!

> > |    BTW, does anyone know of a seedsavers' / swappers'

> > | list?

> > |    Woad is a biennial, flowering the second year and

> > | =>taking over

> > | thereafter. It's probably too late to start plants this

> > | year, but if you

> > | have a long season it's worth a try.

> > |

> > | Christopher Bobbitt

> > | 469 Evermann Apts.

> > | Bloomington, IN 47406

> > |

> >

> >

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 23:44:14 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: pickled garlic

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Thank you Pam for the info on that website.  It was enjoyable and very

informative.  One of the garlic growers in here in Michigan so his comments

will be more applicable to mine...same season...etc.  Also great graphics

and receipes.  The one for Aglio Olio a la Pepino...angel hair pasta  is

nearly ready to eat.  If anyone would like the receipe...it has garlic and

fresh basil in it, so it would fit the requirements of cooking with

herbs....right?



At 10:21 PM 6/25/96 -0700, you wrote:

>judy, yes you can use store bought garlic for this. i try to visit farm

>markets and buy it by the pound(cheaper) so i can make up large batches.

> BTW, did you know there is a website devoted entirely to garlic and it

>has an excellent info sheet on growing garlic as well as anything else

>you wanted (or didn't want to know:):)) about garlic. the URL is:

>

>http://www.broadcast.com

>

>enjoy!!!

>

>pam

>secawin@penn.com

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 00:56:14 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: Did I miss something here?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 01:20 PM 6/25/96 -0700, you wrote:

>> But sersiously I see no conflict between medicinal herb & culinary

>> herbs, since most of the culinary herbs started out as medicine

>> in one form or another. And most of the medicinal herb you take

>> as food. So what's the fuss about?

>> Dorian

>

>Am just catching up with the weekend reading, but this post sums up my

>feelings on the conflict.  Thanks Dorian!

>

>Mary Jane

>

If you have to ask then let me tell you.



First, the usage of say, chamomile would be different for cul. and medicineal.

These differences are vast as to form,(not all are taking as a simple, in there

natuarl form) ammount (the bag of tea might be too little or too much), and even

type (I taste no real difference between different Roman chamomile's but there

are great)



Second, Medicienal takes a diffferent form.  It is semptomes, solutions.  Here

we take growing problems and cooking problems and work to solve them.

I use a herbalist, BUT, I see her in person.  I would not take a e-mail solution

in the place of a qualified person -even if they were an herbist.  I know

that there

are many difference that get left out and that make written word unusable to

me.



Finally, as a rule we grow the most common herbs, few of the post meantion

shepards purse, madien root, all heal, honeyshuckle, or many many of the

more uncommon things.



Let the two remain seperated.

Denise



________________________________________

Sometimes the knight wins,

Sometimes the dragon does.

----------------------------------------------------------------------



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 03:29:33 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jennifer Boggess <boggles@IO.COM>

Subject:      Types of Basil

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hmm . . . two questions:



1) My purple ruffles basil, which was quite purple when I got it, appears

to have metamorphosed into a green ruffles basil over the past four weeks.

What might be causing this?  It's getting enough nitrogen and phosphorous.



2) What I purchased as a sweet basil plant has suspiciously lemony-tasting

leaves.  How (other than flavor) does one tell sweet basil from lemon

basil?



I live in zone 9 and both plants are container-grown, if that makes any

difference.





--

 - Boggles, aka Jennifer C. Boggess             boggles@io.com

"Come to me, all you who are weary and burdened, and I will give you rest"

     - Yeshua ben Miriam

"I'm the one you're looking for; lay your burden down"  - Beans Barton



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 16:51:08 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Did I miss something here? (2) / Curry Recipe

Mime-Version: 1.0

Content-Type: text/plain; charset="iso-8859-1"

Content-Transfer-Encoding: quoted-printable



Hello everyone,



Sorry to see that my original mail sparked off new disagreements

instead of patching them up. Well, let me try just once more.

I join the list because I wanted to add new dimensions to my

cooking, not to heal whatever dilapidating diseases that I might

have (touch wood). I wouldn't dream of offering or receiving

medical advise from a herb list - no offence, but that would

*really* be foolhardy.



But I shall repeat my previous mail, I wouldn't mind knowing

any of the herbs that I introduce into my food might be toxic

if taken in large quantity or or that certain herb maybe good

for you. In fact that is also the reason why I'm here. But

that is about as far as I care to know about medicinal herbs.



Lastly, to qualify this as a herb mail, I include this

simple fiery curry recipe. It is Malay in origin, the items

marked with "*" can be adjusted to suit your tolerance to all

things hot & spicy.





Fiery Curry Chicken (Malayan Style)



=BD cup         Fresh ginger (grated)

=BD cup         Turmeric (grated)

5-6             Red Chili Peppers*

=BD bulb                Garlic (it doesn't hurt to add more)

1 tbsp          Cayenne pepper powder*=20

=BD tsp         Black pepper powder

1 cup           Chopped shallots

1 - 2           Onions (Sliced)

1 stalk         Lemon grass

3-4             Bay leafs

3-4             Potatoes

1               medium size Chicken, (skin remove)

a pinch of cumin powder (optional)

2=BD cup of coconut milk (can be substituted with milk or skim milk)

Oil for sauteing the ingredients.

Salt to taste





Directions



Prepare the ginger & Turmeric using a grater, put aside. Pound

the Chilli Peppers, Garlic together into a paste. - U can

use a blender but some say blenders don't bring out the full

flavor. Chop the shallots, and cut the chicken into sizeable

pieces. For the potatoes, boil them in salted water with skins on.



In a heavy pot, heat enough oil to saute the ginger and the

chilli paste. Stir constainly so that it doesn't stick. When

the ginger bit are just turning brown at the ends. Add

everything else except the chicken. Add more oil if needed.

When the onions have become translucent and slightly brown

add in the chicken and brown them (sightly) together with

the other ingredients. When the meat is sealed, add in enough

water to cover everything. Bring it to a boil and simmer.

Cook until meat is tender. Anytime during cooking if water

level is running low, add coconut milk.



Meanwhile when the potatoes are cooked, peel & quarter them,

put aside. Add them in only when the curry is nearly done, don't

let it disintegrate too much into the sauce. At the end the

sauce must not be too watery or too thick. Add salt to taste.

And skim off any excess oil floating on top. You can serve

this dish with french bread.





Few things to take note:



1. When you are frying the chili paste beware it makes one

sneezes - Even though no one will find out, try to aim away

from the pot. 8-)



2) It is no good subsituting the fresh ginger with the

powdered stuff.. it makes the dish too chalky.



3) I used to add cloves to the recipe but since thunder

struck down my clove tree a few years back I find that I can

make do without it. The traditional recipe also calls for

a little nutmeg



4) The Turmeric in the recipe can really mess up your

clothes or best table cloth so be very careful.



BTW I'm not too sure about the measurements, I usually cook

by approximation & following my tongue. & this is the first

time I actually write down my recipes. So, no gaurantees.

=20

Happy cooking everyone.



Regards,



Dorian

S'pore

26/vi



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 08:35:05 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Roses,Roses,Roses



ROSEWATER



Yield: 2 cups

Rosewater was first prepared as long ago as the tenth century. It is still

made today by the Shakers, who use it to relieve sunburned, chapped, or

dried skin. It is also a favored ingredient in Persian cuisine. It subtly

enhances the flavor when added to jams, honey, even ice cream.



Ingredients

2 pounds red or pink rose petals

(yellow or white blossoms make a less attractive water)

Soft water to cover, either collected rain water or softened household

water, (Regular tap water is usually too hard and too full of minerals

and chemicals.)



Tools

Deep enamel casserole

Funnel

Bottles with clamp-type porcelain lids or corks



Method

Preheat oven to 450

Select roses that have not been sprayed with insecticides. Rinse and

dry the petals carefully and remove the white portion at the base of each

petal. Place the rose petals in the casserole and cover with cold softened

water. Bring the mixture to a simmer on the top of the stove, place

uncovered in the hot oven, and continue to simmer for 10 to 15 minutes.

Remove from the oven and allow the liquid to cool. Using the funnel,

strain it into the bottles. Seal with caps or corks. The rosewater should

be used within 2 weeks or it loses its healing properties and strong

flavor.





ROSE PETAL TEA



"There are few hours in life more agreeable than the hour

dedicated to the ceremony known as afternoon tea."

Henry James, "The Portrait of a Lady"



Rose tea is a wonderfully calming, and refreshing springtime drink.

Grace Firth in "A Natural Year" reports that rose tea helps to expel

"womanly melancholy and cure madness" It is also beautiful to

look at with its faded pink rosebuds and silvery verbena leaves. Rose

tea(or any herb tea) should be drunk with a little honey or sugar

to bring out the flavor.



Ingredients

2 cups black or Chinese tea, about 8 ounces

1 1/2 cups dried rose petals or buds,

(unsprayed!)

3/4 cup lemon verbena leaves,

2 tablespoons dried lemon peel



Tools

Airtight containers for storage



Method

In a large bowl, mix together the tea, rosebuds, verbena leaves, and

lemon peel.  Strong light will affect the delicate taste of the tea, so

package in airtight containers and store away from the light.

Use 2 tablespoons per cup of tea.





ROSE PETAL CUBES



Rose petals embedded in ice cubes will add a festive note to

any punch bowl. Fill an ice-cube tray halfway with water and freeze

Place a rose petal on each cube, anchor with a teaspoon of water

and freeze again. Then fill completely with water, and freeze until

needed.





ROSE-PETAL VINEGAR



Into 4 cups of hot white vinegar, place 2 cups of your reddest

roses; allow to steep for a week. Strain. This vinegar, with its

beautiful, rosy color, can be used as an after-shampoo rinse,

in your bath (1 cup) to neutralize the skin, as a soothing headache

remedy (soak a cloth in the vinegar, wring it out, and place it on

your forehead) or to dress a fruit salad!





ROSE-PETAL JAM



1 quart fragrant rose petals, tightly packed (pesticide-free)

3 cups water

1 package Sure-Jell

2 tablespoons lemon juice

Red food coloring (optional)

4 cups sugar



Heat the petals and water to boiling. Steep for 20 minutes, pushing

petals into the liquid occasionally. Strain, and reserve petals.

Measure liquid, and add water to make 3 cups. Mix liquid with Sure-

Jell, lemon juice, and a few drops of red food coloring, if desired. In

a large, stainless-steel pot, bring the mixture to a boil over high heat.

Add the sugar, bring to a hard, rolling boil, and boil for exactly 1 minute.

Immediately remove from heat, and stir in reserved rose petals. Stir

for a few minutes to prevent petals from floating. Pour into sterilized

jars, and seal.





Janice

Bean Station, Tn



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 10:06:12 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Roses,Roses,Roses

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



You must also try rose sugar.  I put 1 cup granulated sugar in my food

processor, 1/2 to 1 cup of rose petals (any minced flower petals can be used

but then it wouldn't be rose sugar in that case).  Process and add the last

cup of sugar and finish processing until it it smooth.  Pour it into a clean

glass jar, cover and let stand for a week.  If necessary you can sift it.  I

don't need to as I use the food processor.  Make sure it is stored in the

air tight container.

 Rose sugar (flower sugar) is an elegant topping, lightly sprinkled over

fruit sorbets.  Also...fresh strawberries, topped with plain yogurt

sprinkled with the sugar and then garnished with a sprig of mint.  Can you

taste it now?









At 08:35 AM 6/26/96 -0400, you wrote:

>ROSEWATER

>

>Yield: 2 cups

>Rosewater was first prepared as long ago as the tenth century. It is still

>made today by the Shakers, who use it to relieve sunburned, chapped, or

>dried skin. It is also a favored ingredient in Persian cuisine. It subtly

>enhances the flavor when added to jams, honey, even ice cream.

>

>Ingredients

>2 pounds red or pink rose petals

>(yellow or white blossoms make a less attractive water)

>Soft water to cover, either collected rain water or softened household

>water, (Regular tap water is usually too hard and too full of minerals

>and chemicals.)

>

>Tools

>Deep enamel casserole

>Funnel

>Bottles with clamp-type porcelain lids or corks

>

>Method

>Preheat oven to 450

>Select roses that have not been sprayed with insecticides. Rinse and

>dry the petals carefully and remove the white portion at the base of each

>petal. Place the rose petals in the casserole and cover with cold softened

>water. Bring the mixture to a simmer on the top of the stove, place

>uncovered in the hot oven, and continue to simmer for 10 to 15 minutes.

>Remove from the oven and allow the liquid to cool. Using the funnel,

>strain it into the bottles. Seal with caps or corks. The rosewater should

>be used within 2 weeks or it loses its healing properties and strong

>flavor.

>

>

>ROSE PETAL TEA

>

>"There are few hours in life more agreeable than the hour

>dedicated to the ceremony known as afternoon tea."

>Henry James, "The Portrait of a Lady"

>

>Rose tea is a wonderfully calming, and refreshing springtime drink.

>Grace Firth in "A Natural Year" reports that rose tea helps to expel

>"womanly melancholy and cure madness" It is also beautiful to

>look at with its faded pink rosebuds and silvery verbena leaves. Rose

>tea(or any herb tea) should be drunk with a little honey or sugar

>to bring out the flavor.

>

>Ingredients

>2 cups black or Chinese tea, about 8 ounces

>1 1/2 cups dried rose petals or buds,

>(unsprayed!)

>3/4 cup lemon verbena leaves,

>2 tablespoons dried lemon peel

>

>Tools

>Airtight containers for storage

>

>Method

>In a large bowl, mix together the tea, rosebuds, verbena leaves, and

>lemon peel.  Strong light will affect the delicate taste of the tea, so

>package in airtight containers and store away from the light.

>Use 2 tablespoons per cup of tea.

>

>

>ROSE PETAL CUBES

>

>Rose petals embedded in ice cubes will add a festive note to

>any punch bowl. Fill an ice-cube tray halfway with water and freeze

>Place a rose petal on each cube, anchor with a teaspoon of water

>and freeze again. Then fill completely with water, and freeze until

>needed.

>

>

>ROSE-PETAL VINEGAR

>

>Into 4 cups of hot white vinegar, place 2 cups of your reddest

>roses; allow to steep for a week. Strain. This vinegar, with its

>beautiful, rosy color, can be used as an after-shampoo rinse,

>in your bath (1 cup) to neutralize the skin, as a soothing headache

>remedy (soak a cloth in the vinegar, wring it out, and place it on

>your forehead) or to dress a fruit salad!

>

>

>ROSE-PETAL JAM

>

>1 quart fragrant rose petals, tightly packed (pesticide-free)

>3 cups water

>1 package Sure-Jell

>2 tablespoons lemon juice

>Red food coloring (optional)

>4 cups sugar

>

>Heat the petals and water to boiling. Steep for 20 minutes, pushing

>petals into the liquid occasionally. Strain, and reserve petals.

>Measure liquid, and add water to make 3 cups. Mix liquid with Sure-

>Jell, lemon juice, and a few drops of red food coloring, if desired. In

>a large, stainless-steel pot, bring the mixture to a boil over high heat.

>Add the sugar, bring to a hard, rolling boil, and boil for exactly 1 minute.

>Immediately remove from heat, and stir in reserved rose petals. Stir

>for a few minutes to prevent petals from floating. Pour into sterilized

>jars, and seal.

>

>

>Janice

>Bean Station, Tn

>

>A thing of beauty is a joy forever..."John Keats"

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 10:04:29 EDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Diane Partlo <72613.2050@COMPUSERVE.COM>

Subject:      Tarragon & Oregano



I've had a clump of tarragon for about 5 years now.  I've never found it

terribly flavourful and have been disappointed when I made herb vinegar from it.

I recently read in a library book that there are different types of tarragon and

I now suspect that I may have the Russian tarragon vs the French tarragon.  How

can I tell?  And is there anything in the cultivation that can affect the degree

of flavour?

The same holds true for my oregano clump, which I planted at the same time.

This year, I succumbed to a description in the Richter's catalog and ordered a

Kalitieri oregano that has such a superior flavour, I've decided to toss the old

oregano into the compost heap.

Diane Partlo

Ottawa, Canada (as if you couldn't tell from the way I spell "flavour")



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 07:35:25 -0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lynette Scribner <lscrib@GORGE.NET>

Subject:      Re: Types of Basil

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>2) What I purchased as a sweet basil plant has suspiciously lemony-tasting

>leaves.  How (other than flavor) does one tell sweet basil from lemon

>basil?



Jennifer,



I don't know why the purple ruffles turned green, but lemon basil has

narrow, pointed leaves and is a lighter green.  Hope this helps!  Good

luck!



Lynette



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 25 Jun 1996 20:05:16 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lorraine Hoag <grdnr4u@SYIX.COM>

Subject:      Re: mushroom soil for herbs

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Just a comment about the mushroom soil. The home I lived in in Spring

City,Tenn,had three foot raised beds filled with mushroom soil and it was

wonderful. Very rich and porous. Of course being three feet tall and built

with railroad ties it drained very well too. If you are thinking of shallow

beds on top of clay you will have to prepare some sort of drainage or

everything will rot. I didn't know it was cheap. Where do you buy it?

ps. the mushroom soil kind of held the moisture when you squeezed it so

beware with your clay.

Lorraine





At 03:46 PM 6/25/96 -0700, you wrote:

>A friend suggested I mix mushroom soil to enrich my predominantly clay

>top soil.  Mushroom soil is so cheap it makes me wonder if its any good

>and if it will be okay for my newly forming herb garden.  Any thots

>on this would be appreciated.  The nursery man in distincly vague about

>its benefits/drawbacks.

>Thanks,

>

>Mary Jane

>

>

Lorraine Hoag, U.C. Master Gardener,

Sutter/Yuba Counties



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 11:30:12 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sandra Jeppsson <spirosanja@GNN.COM>

Subject:      1. garlic, 2. runner beans, 3. Dipsacus fullonum

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I have three pieces of information in response to the messages sent on June

25, 1996:



1.  Store bought garlic is usually treated with a chemical to keep it from

    sprouting.  An Italian man who owns a nursery in Bellevue,Washington,

    told me that it will work anyway--(but you might want to plant garlic

    which has not been treated for surer results).



2.  RUNNER BEANS ARE NOT THE SAME THING AS POLE BEANS.  They are a

    different type plant with very different type of beans.  Yes, they

    are a very vigorous vine.



3.  Dipsacus fullonum, "Fullers teasel," seeds can be purchased from

    Sutton Seeds Ltd, Torquay England.  I purchased the seeds from Molbaks

    Nursery in Seattle, Washington, across from the Pike Place Market.  My

    teasel is gigantic now and the "flowers" are forming nicely.  I started

    the plants last summer.  I will not be using the teasel to comb wool.

    I just like the way it looks dried, used as an "everlasting."

------------------------------------------------------

On tue, 25 jun 1996, Esther Czekalski wrote:



  >  Maybe you know them as pole beans?  They grow on vines and need

  >  supports like poles or trellises.  I like them because they take up

  >  only inches in a garden if grown on the northern edge.  There are

  >  varieties for both fresh and drying that grow this way.  I think

  >  Kentucky Wonder is one, isn't it?  My current favorite is Emerite, for

  >  eating fresh.  It is a filet bean, meant to be picked at 4-5" and

  >  eaten whole.  But I find that they taste just as good as any snap bean

  >  if they grow bigger.

  >   I got my supports up late this year and had to gently unwind some of

  >  them from the tomato cages, and the tomatos, this weekend and gently

  >  wind them around the netting that I use.  They were happily growing up

  >  their proper supports last night so it worked.



  >  Esther

------------------



On Tue, 25 Jun 1996, Liz Johnson wrote:



> A friend who is a weaver & dyer was very interested in the recent woad

> discussions, and asked me to thank all of you.  But she had a follow-up

> question, and I thought one of you might be able to help -- does anyone

have

> any ideas?

>

> >>

> If you see any information on Fullers' Teasles seeds, let me know. I've

> been looking for them for some time. The teasles found growing along the

side

> of the road with the woad and the indigo are common teasles and not any

good

> for fulling.

> <<

>

> I'm enjoying the list -- thanks to all who contribute!

>

> Liz Johnson

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 11:33:51 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Types of Basil



     Re:  purple ruffles basil.



     Is it getting full sun?  If it is marginal it might prevent the purple

     color from developing.



     However, I once got a package of seed that had a sticker saying that

     there was a problem and many of the plants were not going to be

     purple.  I planted extra and the ones that weren't purple were green

     with purple splotches, also the leaves were much rougher and more

     pointy than the pure ruffles variety, but they tasted fine.  I grew

     them and smiled as I walked by.



     And, if this can happen it could also be that this is another bad

     strain which changes color on maturity.  I would talk to the people

     who supplied you with it.  They should either offer you a better

     suggestion or refund your money.  If this is the cause of the problem

     they have probably had other complaints and will need to get better

     seed next year.



     I agree with the description of lemon basil.



     Esther





______________________________ Reply Separator _________________________________

Subject: Types of Basil

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/26/96 4:33 AM





Hmm . . . two questions:



1) My purple ruffles basil, which was quite purple when I got it, appears

to have metamorphosed into a green ruffles basil over the past four weeks.

What might be causing this?  It's getting enough nitrogen and phosphorous.



2) What I purchased as a sweet basil plant has suspiciously lemony-tasting

leaves.  How (other than flavor) does one tell sweet basil from lemon

basil?



I live in zone 9 and both plants are container-grown, if that makes any

difference.





--

 - Boggles, aka Jennifer C. Boggess             boggles@io.com

"Come to me, all you who are weary and burdened, and I will give you rest"

     - Yeshua ben Miriam

"I'm the one you're looking for; lay your burden down"  - Beans Barton



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 08:35:36 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

Subject:      Vanilla

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



My books/magazines are all packed up, but Herb Companion had an extensive

article on vanilla and how to prepare and use it.  I think it may have

been the November/December 1995 issue, if not then the one just before

that perhaps.  I was using that issue around Christmas time (A fabulous

Sage-Apple cheesecake recipe) so it had to be fall 1995.  The article

described how to make your own vanilla "extract" for baking etc.



Chris



#########################################

Chris McElrath

Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 08:38:16 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

Subject:      Books on dye plants

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Fran,

Interweave Press has a catalog which has quite a few books on dye plants,

dyeing, weaving etc.  When I unpack next week I will try and set aside

the catalog and then I can send the address.  If you can't wait, the

magazine Herb Companion is published by Interweave and you can get the

address that way.  Their new issue should be in big stores/bookstores now.

Chris



#########################################

Chris McElrath

Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 11:44:07 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Tarragon & Oregano



     I wish I could help more but I have had the same experience.  In fact,

     an oregano or marjoram is very invasive in my yard, huge 4 feet mounds

     in a center bed and along a path to the woods.  I'm eliminating that

     center bed but will leave the stuff go wild in the woods.  I don't

     know what to do with it other than compost; it's flavor is so mild

     that it isn't worth drying.  The bees do like it.



     The only way I know to get the flavorful tarragon is to buy it from a

     reliable source.  And taste it.  I had the Russian variety first and

     then bought the french variety at an herb sale.  If you know the taste

     of tarragon you will know whether it is the french variety by tasting.



     I think that both of these can be affected by growing conditions.  A

     wet, cool climate won't give as strong taste to the herb because it

     grows more rapidly and the flavors don't get as concentrated in the

     oils, (I think -- no scientist here).  I've never grown an oregano

     that had as strong a taste as I can buy at the grocery.  My tarragon

     is fine but that's best used in small amounts anyway.



     Both of these are attractive foliage plants so I'm happy to give them

     the space.



     Esther

     e.czekalski@bull.com

     http://www.geocities.com/RainForest/1508/

     Northeastern zone 5/6



______________________________ Reply Separator _________________________________

Subject: Tarragon & Oregano

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/26/96 10:03 AM





I've had a clump of tarragon for about 5 years now.  I've never found it

terribly flavourful and have been disappointed when I made herb vinegar from it.

I recently read in a library book that there are different types of tarragon and

I now suspect that I may have the Russian tarragon vs the French tarragon.  How

can I tell?  And is there anything in the cultivation that can affect the degree

of flavour?

The same holds true for my oregano clump, which I planted at the same time.

This year, I succumbed to a description in the Richter's catalog and ordered a

Kalitieri oregano that has such a superior flavour, I've decided to toss the old

oregano into the compost heap.

Diane Partlo

Ottawa, Canada (as if you couldn't tell from the way I spell "flavour")



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 11:49:06 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Seed Exchange (Amaranth in particular)



     The grain amaranths for which I ordered seeds grow very large, some as

     tall as 8ft.  They are topped by a flower/seed plume.  They come in

     decorative colors like gold and purple.  I noticed a comment that they

     could be used for dyeing.



     I have never personally seen these plants, just pictures.  That's one

     of the reasons I want to grow a patch of them.



     I don't know the other varieties; hopfully, someone else will answer.



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: Seed Exchange (Amaranth in particular)

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/25/96 10:07 PM





Hi!

Can someone please describe what Amaranth actually looks like? Both the

ornamental and the weedy Amaranth please.  Thank you

Melanie



>Have we talked about Amaranth before?  I don't remember.  We are talking two

>different things in the post I just read --- Globe Amaranth is an ornamental,

>found in most nurseries which offer herb plants. The weedy Amaranth,

>(Amaranthus retroflexus) is commonly known as red-root pigweed, and is one of

>the most nutritious and tasty vegetables known.  Nutritional analyses in

>USDA's "Composition of Foods" indicates that it ranks in the top 3 most

>nutritious leafy greens.  For a profile on red-root pigweed or green

>amaranth, send me a SASE and I will send along a copy of my column from the

>Business of Herbs on this wonderful plant.

>

>Peter A. Gail, Ph.D. Goosefoot Acres Center for Resourceful Living, P.O. Box

>18016, Cleveland OH 44118, (216)932-2145

>

>

Melanie & Scott Hoyer

pcc64658@teleport.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 11:01:41 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ana Theresa Morlet <amorlet@TENET.EDU>

Subject:      Jamaica

In-Reply-To:  <199606250359.WAA28609@formby.tenet.edu>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Fran, you'r right! Flor de Jamaica is the Hibiscus Flower.

I first acquired a taste for it in Mexico where they drink it i both as a

hot tea and as a cool drink with lots of ice, sugar and a squirt of lime

juice.



Ana



Ana Miniel Morlett

NISD San Antonio,Tx

BIL/ESL Specialist

amorlet@tenet.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 11:09:28 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ana Theresa Morlet <amorlet@TENET.EDU>

Subject:      Culinary/Medicinal Herbs

In-Reply-To:  <199606250359.WAA28609@formby.tenet.edu>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



HOORAY, Dorian!

I agree that there shoulden't be a problem with discussing both

kinds of herbs on this list.



Ana





Ana Miniel Morlett

NISD San Antonio,Tx

BIL/ESL Specialist

amorlet@tenet.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 12:30:12 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Re: pickled garlic



.  The one for Aglio Olio a la Pepino...angel hair pasta  is

> nearly ready to eat.  If anyone would like the receipe...it has garlic and

> fresh basil in it, so it would fit the requirements of cooking with

> herbs....right?



**** Sounds yummy, may I have the recipe?

Suzy Lewis

grumpy49@nexusprime.org



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 08:41:21 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

Subject:      Herbs vs. Spices

Mime-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Ok, let me jump in here.  I have seen the difference loosely defined this

way: Herbs are leafy, herbaceous parts of plants used in cooking while

spices come from woody parts like seeds and roots.  Spices tend to keep

longer probably due to their woodiness.



Chris



#########################################

Chris McElrath

Family Practice Center

Scottsdale Memorial Health Systems, Inc.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 13:58:31 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: pickled garlic

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



AGLIO OLIO a la PEPINO



This receipe came to me via Mike Crater, from Peipino's, Lake Forest.



The receipe is for a one pound box of angel hair pasta.



Start a pot of water boiling.  Add a little olive oil to the water.  Cook

the pasta for about one minute and a half.  Drain the pasta and save the

water in another pot.  Set it aside while you cook the sauce.



Slice garlic cloves lengthwise, about a half of a head of garlic, more or

less according to your like of garlic.  Saute in approximately 8 tablespoons

of good olive oil until golden brown.  Add salt and pepper during this

process.  When garlic is nearly done, add a chopped bunch of basil.  Lastly,

add two small firm tomatoes, chopped.  Cook the tomatoes no more than 30

seconds.  Remove sauce from heat.



Take the cooked pasta, which should be nice and stickly by now, and put it

back in its water which was saved, to loosen up.  Stir and then drain.

While the pasta is draining, toss in a little romano cheese, and then add

the garlic, olive oil, basil and tomato.  Give it a quick toss and place it

in a serving bowl.  Add fresh parmesan cheese to the individual servings,

and enjoy.



At 12:30 PM 6/26/96 +0000, you wrote:

>.  The one for Aglio Olio a la Pepino...angel hair pasta  is

>> nearly ready to eat.  If anyone would like the receipe...it has garlic and

>> fresh basil in it, so it would fit the requirements of cooking with

>> herbs....right?

>

>**** Sounds yummy, may I have the recipe?

>Suzy Lewis

>grumpy49@nexusprime.org

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 13:49:45 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: 1. garlic, 2. runner beans, 3. Dipsacus fullonum



     You said:





>2.  RUNNER BEANS ARE NOT THE SAME THING AS POLE BEANS.  They are a

    >different type plant with very different type of beans.  Yes, they

    >are a very vigorous vine.



Could you elaborate please?  How are they different?  There are many flavors and

colors of beans that need supports to grow, which are pole beans and which are

runner beans?



Enquiring minds; you know?



Esther



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 11:06:47 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Crystalle Haynes <crystall@PO.EECS.BERKELEY.EDU>

Subject:      Re: Jamaica

In-Reply-To:  <Pine.OSF.3.91.960626105617.7737C-100000@beall.tenet.edu>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Wed, 26 Jun 1996, Ana Theresa Morlet wrote:



> Fran, you'r right! Flor de Jamaica is the Hibiscus Flower.

> I first acquired a taste for it in Mexico where they drink it i both as a

> hot tea and as a cool drink with lots of ice, sugar and a squirt of lime

> juice.



Perhaps this is a dumb question, but how, exactly, would one prepare

this yummy-sounding drink?  I can buy jamiaca in the store here - do I

just prepare in hot water like regular tea?  Dissolve in cold water?



TIA,



Crystalle



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 14:24:21 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Jamaica

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I think this is made with Hibiscus flowers and leaves...we brought Hibiscus

tea back from Mazatlan, Sinola, Mexico and I could be wrong but believe flor

de Jamaica is merely saying flower of Jamaica.  It is not the Jamica

(misspelled perhaps) that can be purchased in the markets and is white.  Can

be eaten like potatoes and turnips...cooked or eaten raw.



I think..........But.....hibiscus tea is good...in fact I think I will make

some now.





At 11:06 AM 6/26/96 -0700, you wrote:

>On Wed, 26 Jun 1996, Ana Theresa Morlet wrote:

>

>> Fran, you'r right! Flor de Jamaica is the Hibiscus Flower.

>> I first acquired a taste for it in Mexico where they drink it i both as a

>> hot tea and as a cool drink with lots of ice, sugar and a squirt of lime

>> juice.

>

>Perhaps this is a dumb question, but how, exactly, would one prepare

>this yummy-sounding drink?  I can buy jamiaca in the store here - do I

>just prepare in hot water like regular tea?  Dissolve in cold water?

>

>TIA,

>

>Crystalle

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 14:36:06 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re garlic angel hair pasta, was: pickled garlic



     That looks soooooo good for a summer evening.  About how much basil

     leaf in the "bunch" that you describe?  1/2 cup?  more?   Just

     ballpark it please?



     And thank you!

     Esther



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 15:15:29 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Re garlic angel hair pasta, was: pickled garlic

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I just went out and picked a bunch (a handful).  Try half a cup of fresh and

next time if it needs more add more or if too much decrease it.  I know it

was a good 1/2 cup of the fresh sweet basil.  Just came in from picking some

more of the basil and I washed it and dried it off...then rolled 4-5 basil

leaves up in thinly sliced canadian maple syrup flavored ham.  That and

potato salad with fresh lovage (tastes like celery) made up my lunch.  I

have a bread maker and had fresh herb bread also.  Read on here about

someone talking about Hibiscus tea and that sounded good...so...instead I

grabbed some Manzanilla tea from Mexico.  That comes from apples.  Added

some fresh mint and rose sugar poured it over ice and I fell like I've a

meal fit for a queen.  I enjoy making things from fresh out of the

garden..even if it is a herbal bed.





At 02:36 PM 6/26/96 EST, you wrote:

>     That looks soooooo good for a summer evening.  About how much basil

>     leaf in the "bunch" that you describe?  1/2 cup?  more?   Just

>     ballpark it please?

>

>     And thank you!

>     Esther

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 15:17:42 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Mint

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I have a sprig of mint and would like to know how to get it rooted.  In the

soil or in water.  It is a different version of what I have and I just don't

know which way to go.  I know I should plant it in a big container in the

ground to keep it from spreading.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 19:32:14 GMT

Reply-To:     HeK@hetta.pp.fi

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Henriette Kress <HeK@HETTA.PP.FI>

Organization: ...ei meill' oo...

Subject:      Re: Herbs vs. Spices

In-Reply-To:  <Pine.SUN.3.90.960626083832.9374C-100000@smhsi-gw>



On Wed, 26 Jun 1996 08:41:21 -0700, in  "Chris M." <chrism@SMHSI-GW.SMHSI.COM>

wrote:



>Ok, let me jump in here.  I have seen the difference loosely defined this

>way: Herbs are leafy, herbaceous parts of plants used in cooking while

>spices come from woody parts like seeds and roots.  Spices tend to keep

>longer probably due to their woodiness.



I'd define this differently.

To me herbs are culinary or medicinal plants (and not vegetables or grains).

Spices, as a subset of herbs, have a very strong taste per amount of plant.



Anyone do better than that?



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:         Wed, 26 Jun 1996 16:00:39 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: Re garlic angel hair pasta, was: pickled garlic



     You wrote:



     >then rolled 4-5 basil leaves up in thinly sliced canadian maple syrup

     >flavored ham.  That and potato salad with fresh lovage (tastes like

     >celery) made up my lunch.  I have a bread maker and had fresh herb

     >bread also.  Read on here about someone talking about Hibiscus tea

     >and that sounded good...so...instead I grabbed some Manzanilla tea

     >from Mexico.



     Do you deliver?  :-))



     Esther



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 16:02:16 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Mint



     I like to root things in water because I can actually see when the

     root forms.  But it would probably work either way if you keep the

     cutting very moist in soil.



     Good luck,



     Esther





______________________________ Reply Separator _________________________________

Subject: Mint

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/26/96 3:09 PM





I have a sprig of mint and would like to know how to get it rooted.  In the

soil or in water.  It is a different version of what I have and I just don't

know which way to go.  I know I should plant it in a big container in the

ground to keep it from spreading.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 16:08:53 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         MRS MARY KAY ROBERTS <mkr@PRODIGY.COM>

Subject:      Re: Herbs vs. Spices



My definition is as follows:



Herbs are any part of any plant etc that has medicinal value to the

body.  Spices are plants etc that are used to season and provide

taste.



Mary Kay



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 16:37:44 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         MRS MARY KAY ROBERTS <mkr@PRODIGY.COM>

Subject:      Re[2]: Re garlic angel hair pasta,



What fresh herbs do you put into fresh herb bread or is it just "your

choice"?  Since we're in the middle of major rain problems (my herbs

are either drowned or doing a really accelerated back stroke) can

dreid herbs be substituted?  What do you use?



Thanks,



Mary Kay



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 15:33:18 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary Jane Horton, DC" <ipsco@POSTOFFICE.PTD.NET>

Organization: IPSCO

Subject:      HERB BREAD

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



The post about homemade herb bread got me thinking.  I have a LOT (1

case+) of frozen bread dough in my freezer... yes thats a long story.

Anyway, do you know if I can thaw it, work the herbs into it, let it

raise and then bake?  And if I do, what sort of herbs/spices might I be

using?  This sounds intriguing.



Thanks,

Mary Jane

PS As per everyone's advice... I put my spearmint in a pot and put in

next to my other potted herbs.  A month later, it had sent runners over

into every other pot!  I don't think a container will contain that

aggressive little devil!  So I moved it to a corner of the yard and will

just mow it down if it gets out of control!!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 18:10:45 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         deborah taube <deborah.taube@SANTAFE.CC.FL.US>

Subject:      Re[3]: Re garlic angel hair pasta,



          I use sundried tomatoes with basil and mozzarella, oregano

          with parmesan, rosemary with freshly cracked black pepper,

          spinach with lemon balm....just about anything goes at my

          house.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 17:39:18 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Ashley <mary-etc@NOVA-NET.NET>

Subject:      Re: HERB BREAD

In-Reply-To:  <31D1BAAE.6FA3@postoffice.ptd.net>

MIME-Version: 1.0

Content-Type: text/plain

Content-Transfer-Encoding: 7bit



MaryJane,

If you mow the mint that strays, it will smell so great it takes some of the

pain out of mowing.

Mary etc



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 18:37:51 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         deborah taube <deborah.taube@SANTAFE.CC.FL.US>

Subject:      Hello and herbs and spices



          I'm giving a final examination in a class called

          Introduction to Computers.  I have to sit two hours while

          they write and compute and try to give back to me a bit of

          what I gave them.  I planned ahead to get into my herb list

          and get caught up on all the reading I had let go these last

          couple of weeks.



          First of all, I want to say what a joy it is to be a

          participant.  I have learned so much and love the recipes,

          the facts, the lore...I guess just everything.



          I also thought I'd throw in my .02 re: herbs and

          spices...I'd always heard herbs were leaves and flowers and

          spices were seeds.  For what it's worth...hoping you're

          having as nice an evening as I am...Deborah



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 15:29:32 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sherry Rose <sherry@GORGE.NET>

Subject:      Re: HERB BREAD

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>PS As per everyone's advice... I put my spearmint in a pot and put in

>next to my other potted herbs.  A month later, it had sent runners over

>into every other pot!  I don't think a container will contain that

>aggressive little devil!  So I moved it to a corner of the yard and will

>just mow it down if it gets out of control!!



Mary Jane,



Also, be aware that mint is spread bigtime through seeds, often carried by

birds. It's become a rampant weed here, though nobody ever planted any. It

apparently came from commercial mint farms elsewhere.



Regards,



Sherry



--

Sherry Rose                Surf's up in the Gorge! Two photos this week.

sherry@gorge.net       http://home.aol.com/Sherry4803

                                      Updated 6/21 -- New photo each Friday!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 18:44:07 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Connie Bergen <Connie1055@AOL.COM>

Subject:      sprouts (off topic)



Hello all



I know this is off topic, but I can't imagine where I could ask this question

with a better chance of getting great advice!



In the market today, I couldn't resist buying alfalfa and mung bean sprouts

 - I grew them in the early 70s, but all I can remember is that I used a

canning jar and they spent at least some time in the refrigerator.  Does

anyone know how to sprout these beans?



TIA

Connie

Connie1055@aol.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 12:11:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Fullers' Teasles

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>A friend who is a weaver & dyer was very interested in the recent woad

>discussions, and asked me to thank all of you.  But she had a follow-up

>question, and I thought one of you might be able to help -- does anyone have

>any ideas?

>

>>>

>If you see any information on Fullers' Teasles seeds, let me know. I've

>been looking for them for some time. The teasles found growing along the side

>of the road with the woad and the indigo are common teasles and not any good

>for fulling.

><<

>

>I'm enjoying the list -- thanks to all who contribute!

>

>Liz Johnson

>

You may find this difficult to believe, but Le Jardin du Gourmet sells seeds

for Fuller Teasel (they list it as Teasel, Fuller).  FAX802-748-9592 for

their catalog.  They obviously have inedible stuff in their catalog.  Margaret



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 18:52:50 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         MRS MARY KAY ROBERTS <mkr@PRODIGY.COM>

Subject:      HERB BREAD

Comments: To: ipsco@postoffice.ptd.net



Mary Jane,



Don't know about what herbs to use - have already asked that question

- outside of the normal oregano and basil --- but----- what would

happen if you thawed a loaf of frozen dough (boy would I like to hear

THAT story!), rolled it out into a rectangle, sprinkled the spices

onto it and rolled it up?  Then let it raise and bake normally.  Have

done that to make a cinnamon/raisin loaf and it worked really well.

Looks nice too because you get a spiral effect.



Mary Kay



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 20:19:52 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "bkexel@caravan.nomad.net (Betty Kexel)"

              <bkexel@CARAVAN.NOMAD.NET>

Subject:      Re: pickled garlic

In-Reply-To:  <31D0C8C7.73D7@penn.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Hi Pam... can't wait to get over and check out that website.   This is

the first time I've grown garlic and so far it's doing great.  Last February,

I suddenly found myself with two heads of garlic sprouting and since we

were in the midst of a "February (?) Thaw" I just dropped it in the ground.

Last week, my curiosity getting the best of me, I pulled up one up just to

see what it was doing.... It was only an inch in diameter but there were

5  cloves in it.  I sliced it up finely and added it to a salad.  Wow!!!

Incredible how good that tasted.  I never realized that fresh garlic had so

much kick  in it.  BTW, I love garlic and I for sure will be planting

some every year from now on....



Bets



On Tue, 25 Jun 1996, Tim and Pam Fry wrote:



> judy, yes you can use store bought garlic for this. i try to visit farm

> markets and buy it by the pound(cheaper) so i can make up large batches.

>  BTW, did you know there is a website devoted entirely to garlic and it

> has an excellent info sheet on growing garlic as well as anything else

> you wanted (or didn't want to know:):)) about garlic. the URL is:

>

> http://www.broadcast.com

>

> enjoy!!!

>

> pam

> secawin@penn.com

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 19:23:16 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         deborah taube <deborah.taube@SANTAFE.CC.FL.US>

Subject:      Re: sprouts (off topic)



          I have a special (can you believe it) sprouting jar.  It is

          a plain glass jar with a screw on lid that has screen

          instead of glass across the top.  Honest, I bought it years

          ago.  But as I recall, before this miraculous jar I covered

          the top with a layer or two of cheesecloth and secured it

          around the neck with a rubber band.



          Cover the bean with water and soak an hour or two, then

          drain, rinse, drain, rinse, and drain again....real well.

          Keep in a dark cool place (but the refrig...too cool...I

          usually use the oven or the microwave) and rinse and drain

          every morning and every evening.  In a couple of days you'll

          have sprouts.  Good luck!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 19:58:04 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Red-rooted pigweed (was: Amaranth)



Boy, I drafted a great letter you'll never read.  It was for those of you who

were interested in the amaranth growing wild in Northwestern Connecticut,

admitting that I really didn't know what variety it was and etc--and making

what I thought was a witty comparison between dandelions and amaranth (Buying

either is something you only need to do once) , but then Peter the Amazing

Dandelion Man pops up with the correct name for the one I have and the

information about it being edible...and then a recipe followed, so I zapped

the whole thing.



Yes, this is the plant Robert & I spent so many hours pulling.  I'm looking

forward to as many recipes for it as possible...I'm sure there will be plenty

to spare.  Maybe eating lots will keep it from coming back in such profusion

it overwhelms the zucchini!



So, for those of you who're curious, here's a horrid description of

red-rooted pigweed. I'm no botanist, and we were trying to get rid of it not

study it, so forgive me in advance. And I'm doing it from memory; they're an

hour from here. As I remember: it's a dark green plant; it has a single woody

stem with roundish red-tinged leaves radiating off the sides. It gets at

least 3 feet tall if you don't weed it up. It has a tap root. If when you

weed it you don't get the taproot, it comes back.  I didn't see it flower;

this was supposed to be a veggie garden.



Emme

who noticed something odd about the media coverage of this year's emergence

of the potentially endangered 17-year-cicadas: they gave recipes



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 20:30:18 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Connie Bergen <Connie1055@AOL.COM>

Subject:      Re: sprouts (off topic)



Deborah



Thanks for the fast response!



Another question:  how much of each kind should go in the jar? (ie, 2-3

tablespoons for mung, 1 teaspoon for alfalfa?)



Thanks again!

Connie

Connie1055@aol.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 26 Jun 1996 21:15:05 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Cindy Wysocki <cysocki@TRAIL.COM>

Subject:      Oregano

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Judy, have you thought of making little oregano wreaths to go on gifts as an

added decoration?  I made these a few years ago and they were a big hit

(although quite fragile)...when the oregano gets to be a decent length cut

it back, wrap it around a soup can (well, any size can you want to use) and

tuck in the ends so it holds together...just let this dry and you can put

dried flowers (gently) to decorate, or a bow, or tiny ornaments hot glued

on...they turn out really sweet and being that the oregano is dried are

useful...when I was in the middle of making them they were hanging

everywhere in the kitchen!



Hope this helps..



Cindy

cysocki@trail.com

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From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 12:23:17 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jacinta Miller <jascraig@NECTAR.COM.AU>

Subject:      What do I do with Shiso?

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Hi, could someone help Sharon?  Please send any replies to her directly :)

THanks

Jacinta



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

>Hello everyone,

>

>I've got this herb growing in my container herb garden... boy, do I

>hope I have the name right... Shiso.  It's purple, ruffle-leaf herb.

>I bought it because it added a nice color to my herb garden, now I

>need to know how to use it.  Anyone hear of it?

>

>Sharon Barbour

>sharonb@srdo.mayfield.hp.com

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 00:56:06 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Re[2]: Re garlic angel hair pasta, was: pickled garlic

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For the right price I would do most anything...hahahaha







At 04:00 PM 6/26/96 EST, you wrote:

>     You wrote:

>

>     >then rolled 4-5 basil leaves up in thinly sliced canadian maple syrup

>     >flavored ham.  That and potato salad with fresh lovage (tastes like

>     >celery) made up my lunch.  I have a bread maker and had fresh herb

>     >bread also.  Read on here about someone talking about Hibiscus tea

>     >and that sounded good...so...instead I grabbed some Manzanilla tea

>     >from Mexico.

>

>     Do you deliver?  :-))

>

>     Esther

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 00:53:51 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Theresa Otto <jimotto@ARN.NET>

Subject:      Jamaica

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Hi, Everyone



Judy Ann Cooley writes:

>I think this is made with Hibiscus flowers and leaves...we brought Hibiscus

>tea back from Mazatlan, Sinola, Mexico and I could be wrong but believe flor

>de Jamaica is merely saying flower of Jamaica.  It is not the Jamica

>(misspelled perhaps) that can be purchased in the markets and is white.  Can

>be eaten like potatoes and turnips...cooked or eaten raw.



I believe you are talking about jicama (pronounced hicama).  It's crunchy

and slightly sweet.  We eat it raw.  DEElicious!!



Theresa



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 16:57:13 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

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From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Re: Roses,Roses,Roses

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>ROSEWATER



Wow, that was an eye opener.. Over here we have something called

Rose syrup that usually comes in bottle form - it's supposely a

middle eastern invention and used to be made from real rose petals

(perhaps a few centuries back). It is drank either dilluted

in ice water or added to iced milk to make a pink coloured

drink locally called "Bun Dong" - The concoction looks like

strawberry milk but is totally different in taste.



Perhaps the Rose Sugar recipe can be adopted thus?



Regards,



Dorian

S'pore

27/vi



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 12:32:18 +0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Suresh Kumar Meghwani <skm/raipur@DARTMAIL.DARTNET.COM>

Subject:      free information



hi herbs lovers

there is a organisation in india who can provide free information about herbs of

india.

anyone could contact at following adress:

Hygienic Nature Care (India) Ltd.

357, Main Road Samta Colony,

Raipur M.P. 492001 INDIA

FAX: 91-771-534632

Email: skm/raipur@dartmail.dartnet.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 08:35:35 -0300

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mindy Vinqvist <mvinqvist@MTA.CA>

Subject:      Re: HERB BREAD

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>The post about homemade herb bread got me thinking.  I have a LOT (1

>case+) of frozen bread dough in my freezer... yes thats a long story.

>Anyway, do you know if I can thaw it, work the herbs into it, let it

>raise and then bake?  And if I do, what sort of herbs/spices might I be

>using?  This sounds intriguing.





Hi,

        I don't know anything about frozen bread dough, but despite that I

can't see why you couldn't work any herbs into it that you like.



        I have a bread machine (although I used to make my bread by hand,

this is MUCH more convenient) and here is the herb bread recipe I use...

        1 c warm water

        1 beaten egg

        1 tsp salt

        2 tbsp sugar

        2 tbsp oil (olive is yummier)

        2 tsp dried rosemary (or 2 tbsp fresh)

        1 tsp each dried oregano and basil (or 1 tbsp each fresh)

        3 c flour

        2 tsp bread machine yeast

Place in machine according to machine instructions (or if you make bread by

hand, you already know what to do).  A few minutes into kneading, check that

the dough is the consistency that you want, add any flour or extra water

that you need (I usually find I need a little bit of flour).  Bake on large

loaf, light crust.  This herb combination smells heavenly, and goes great

with chicken or pasta or on picnics.



You can use any combination of herbs you like, and adjust it to complement

the meal you are serving if you like.  Another favorite combination for us

is dill and onion bread.  Just omit the herbs in the recipe above and add

1/4 c finely chopped onion and 1 tbsp dried dill leaf (or three tbsp fresh).

yummity yum.



Bye for now



smiles



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 09:31:09 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: HERB BREAD



     I have a recipe somewhere.  It did include the bread recipe, too, but

     I think that frozen dough would be a good timesaver.  The mixture that

     was spread on the rolled out rectangle included pesto and chopped sun

     dried tomatos.  Extra cheese and enough oil to make it all spreadable,

     if I remember correctly.



     I would think you could be pretty creative.



     As I remember, the hard thing was sealing the roll.  Leave enough

     dough un-oiled on the end that will be outside so that you can seal

     it.  As you roll it the filling will want to migrate that way, too.



     But it was yummy.



     Esther





______________________________ Reply Separator _________________________________

Subject: HERB BREAD

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/26/96 11:13 PM





Mary Jane,



Don't know about what herbs to use - have already asked that question

- outside of the normal oregano and basil --- but----- what would

happen if you thawed a loaf of frozen dough (boy would I like to hear

THAT story!), rolled it out into a rectangle, sprinkled the spices

onto it and rolled it up?  Then let it raise and bake normally.  Have

done that to make a cinnamon/raisin loaf and it worked really well.

Looks nice too because you get a spiral effect.



Mary Kay



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 08:31:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: sprouts (off topic)

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>Hello all

>

>I know this is off topic, but I can't imagine where I could ask this question

>with a better chance of getting great advice!

>

>In the market today, I couldn't resist buying alfalfa and mung bean sprouts

> - I grew them in the early 70s, but all I can remember is that I used a

>canning jar and they spent at least some time in the refrigerator.  Does

>anyone know how to sprout these beans?

>

>TIA

>Connie

>Connie1055@aol.com

>

As I recall (haven't done it for years), you put a couple of tablespoons in

a quart jar, top the jar with a square of nylon net and fasten it down with

a ring, rinse it with water, then put it in  a dark place (such as the

cupboard under the sink), and rinse and put away several times a day.  I

don't recall refrigerating until the seeds have sprouted.  Margaret, who

hopes she's steering you right.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 09:36:00 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Tom Greaves <0007168628@MCIMAIL.COM>

Subject:      Re: Runner beans



FYI, the latest Organic Gardening magazine has a discussion about the

runner beans in the article on flowers that attract hummingbirds.



Tom Greaves



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 10:52:15 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: sprouts (off topic)



You can still buy the plastic tops that fit on a pint or quart jar.  They are

available in three sizes of mesh for different seeds, usually sold as a set in a

bubble pack.  (Seen recently at Bread and Circus) The nice thing about them, as

compared to cheesecloth is that the seed husks become bouyant and can float out

through the larger mesh.  I also have some tray type sprouters that I like

better for small seeds:  alfalfa, radish, fenugreek (best in small amounts).



What I like about the tray type is that they take less frequent care, you just

keep water in for the roots and you can leave them in the sun and have green

tops on your sprouts.



My sprouters don't get much use this time of year because I'm always thinning

something, but they get a lot of use in December and January.



I bought these from seed catalogs but can't remember which one.  I'll try to

remember to check.



Esther

______________________________ Reply Separator _________________________________

Subject: Re: sprouts (off topic)

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/27/96 10:24 AM





>Hello all

>

>I know this is off topic, but I can't imagine where I could ask this question

>with a better chance of getting great advice!

>

>In the market today, I couldn't resist buying alfalfa and mung bean sprouts

> - I grew them in the early 70s, but all I can remember is that I used a

>canning jar and they spent at least some time in the refrigerator.  Does

>anyone know how to sprout these beans?

>

>TIA

>Connie

>Connie1055@aol.com

>

As I recall (haven't done it for years), you put a couple of tablespoons in

a quart jar, top the jar with a square of nylon net and fasten it down with

a ring, rinse it with water, then put it in  a dark place (such as the

cupboard under the sink), and rinse and put away several times a day.  I

don't recall refrigerating until the seeds have sprouted.  Margaret, who

hopes she's steering you right.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 08:23:19 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judi Burley <jburley@TRIANON.WORLDTEL.COM>

Subject:      Slight Problem



Hi:

I have a herb patch 5 feet by 6 feet and grow several things - this is the

2nd year and somethings did not overwinter.  But one thing that did

overwinter was the lemon balm - it is taking over one end of the patch.

What can I do with it - transplant it - cut it back???? I live in zone 5/4

and have to bring in things like rosemary. Oh, my oregano is also growing

like mad. Both of these problem plants are in their 2nd year,

Also I lost my sage last winter and need to ask if the pineapple sage that

I bought this year needs to be brought in.  The label says it is hardy here

but I don't want to loose it as it was so hard to find.  Now can I pot

cuttings in the house "just in case".

Oj, on the good side - I created a new raised bed next to the house - gets

full western sun that bounces off the white siding and planted 14 tomatoe

plants and 14 basil plants. They are doing great - this may be the first

year that I don't have to ration the basil.

Anyhow - i know someone out there has the answers to my problem plants -

thanks for any and all help.

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 12:02:11 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Slight Problem



     Hi Judy and all,



     Pull your lemon balm and oregano like a weed.  The remaining plant

     might look leggy so I do that and cut back the plant that I leave at

     the same time.  You may want to divide it.  I actually have had one

     clump of mint and one of a very tough thyme winterkill and I'm kind of

     sentimental so it was nice to have another patch of the same stuff to

     replace it.  As always, when you disturb the roots of plants, it's a

     good idea to cut them back accordingly.



     But mostly I just pull them from the areas that I don't want, or

     around the edges.  I haven't grown lemon balm long enough to know if

     it is typical mint in all respects but my regular mint can start a new

     plant from one node of a root runner or stem.



     I was told that pineapple sage was not hardy for zone 5/6 so I don't

     know whose information is wrong.  Mine is in a 10" pot and I'm going

     to try the cold room/encourage dormancy approach because I have a

     garage that's suited to it.  (I'll treat it like it overwintered in a

     warmer clime and trim it and divide it if needed in the spring.)  The

     other approach is to start a small cutting before cold weather and

     over winter it indoors.



     Good luck,



     Esther

     e.czekalski@bull.com

     http://www.geocities.com/RainForest/1508/

     Northeastern zone 5/6



______________________________ Reply Separator _________________________________

Subject: Slight Problem

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/27/96 11:32 AM





Hi:

I have a herb patch 5 feet by 6 feet and grow several things - this is the

2nd year and somethings did not overwinter.  But one thing that did

overwinter was the lemon balm - it is taking over one end of the patch.

What can I do with it - transplant it - cut it back???? I live in zone 5/4

and have to bring in things like rosemary. Oh, my oregano is also growing

like mad. Both of these problem plants are in their 2nd year,

Also I lost my sage last winter and need to ask if the pineapple sage that

I bought this year needs to be brought in.  The label says it is hardy here

but I don't want to loose it as it was so hard to find.  Now can I pot

cuttings in the house "just in case".

Oj, on the good side - I created a new raised bed next to the house - gets

full western sun that bounces off the white siding and planted 14 tomatoe

plants and 14 basil plants. They are doing great - this may be the first

year that I don't have to ration the basil.

Anyhow - i know someone out there has the answers to my problem plants -

thanks for any and all help.

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 10:16:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Slight Problem

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Hi:

>I have a herb patch 5 feet by 6 feet and grow several things - this is the

>2nd year and somethings did not overwinter.  But one thing that did

>overwinter was the lemon balm - it is taking over one end of the patch.

>What can I do with it - transplant it - cut it back???? I live in zone 5/4

>and have to bring in things like rosemary. Oh, my oregano is also growing

>like mad. Both of these problem plants are in their 2nd year,

>Also I lost my sage last winter and need to ask if the pineapple sage that

>I bought this year needs to be brought in.  The label says it is hardy here

>but I don't want to loose it as it was so hard to find.  Now can I pot

>cuttings in the house "just in case".

>Oj, on the good side - I created a new raised bed next to the house - gets

>full western sun that bounces off the white siding and planted 14 tomatoe

>plants and 14 basil plants. They are doing great - this may be the first

>year that I don't have to ration the basil.

>Anyhow - i know someone out there has the answers to my problem plants -

>thanks for any and all help.

>Judi

>jburley@worldtel.com

>

If you have another place to grow lemon balm, divide it.  I'd cut out some

of it, anyway.  In a small space like that, it will take over,a nd so will

the oregano. You need to be much firmer than I am about that.  You shouldn't

have lost regular culinary sage; if you had the tricolor or pineapple,

neither is hardy in your zone.  Take cuttings of your pineapple sage before

frost, and grow it indoors over the winter.  Anyone who indicated that stuff

is hardy in zone 5 ought to be sentenced to pick Japanese beetles while

kudzu grows over him.  How's that for torture?  Margaret



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 11:24:20 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Wanda Robertson <wanrob@HIWAAY.NET>

Subject:      pineapple sage

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Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Greetings Judy and everyone:  My pineapple sage didn't survive the

winter here last year (Zone 7) so I don't think it will make it there.

It is very easy to root cuttings that you can bring inside.  Of course,

I didn't last year because I was told it was hardy here.  Live and

learn.

Wanda



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 14:25:26 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         - Karyn Soltis <CASKLS@AOL.COM>

Subject:      Sign off



Hi people:



Sorry, but I must go on vacation and I need to sign off and forgot the way.

 Please help.

TIA



Karyn



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 15:38:24 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

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From:         Mary Curtis <curtism@NKU.EDU>

Subject:      lavender cotton?

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Well as many of you know (or knew before my computer became strange), I

have a new herb garden this year.  I have been happily nursing it along

and decided to make a quick run into the herb farm for some Italian

Parsley.  (Somehow I thought that this was what my cilantro was, but know

better now.)  So I noticed her beautiful lavender, and told her that mine

had yellow flowers.  They told me it was probably lavender cotton.  I had

bought it from them thinking it was normal lavender.  She said they

didn't have any more because everyone's regular lavender had died.  When

I asked her what mine was good for (besides growing very nicely with its

little yellow flowers, she said it keeps the varmints away because it

smells bad.  I rolled my eyes.  This is supposed to be my lovely scented

herb garden.  However my tomatoes are planted in this garden, and have

little tomatoes on them and no bugs.  Can anyone give me any information

about this plant.  Should I get rid of it?  So far it is just pretty, and

doing well, but that doesn't necessarily mean anything.  Mary Curtis



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 14:45:52 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Linda Rowlett <ROWLETT_L@HCCS.CC.TX.US>

Subject:      Re: Tarragon & Oregano

In-Reply-To:  <9605268358.AA835814692@ma02q.BULL.COM>

MIME-version: 1.0

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Here in Texas we use Mexican Mint Marigold as a substitute for tarragon.  Tarragon cannot handle the heat -- and the MMM grows great with a wonderful, strong flavor.  I have to "weed" some out of my garden every year and would be more than willing to try to send some out, if anyone could come up with a good transport system.



Linda L. Rowlett

rowlett_l@hccs.cc.tx.us



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 14:53:27 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Linda Rowlett <ROWLETT_L@HCCS.CC.TX.US>

Subject:      Re: HERB BREAD

In-Reply-To:  <31D1BAAE.6FA3@postoffice.ptd.net>

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I make herb bread using many different breads.  Making bread is a great opportunity for trying combinations.  You can use either fresh or dried -- just use more if you are using fresh.  One of my favorite bread recipes calls for dried dill, but I have made it with fresh when that was available (winter and early spring around here).



Have fun!

Linda L. Rowlett



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 15:04:08 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: HERB BREAD

In-Reply-To:  <31D1BAAE.6FA3@postoffice.ptd.net>

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Here's some recipes that are going into the cookbook our herb society is

publishing later this year.



Fran



Cheese Filled Focaccia With Herbs



2 loaves frozen bread dough, 1 lb each, thawed (do not let rise)

2 T olive oil

6 oz Provolone cheese, sliced

6 oz Jarlsberg cheese, grated

4 T fresh basil or 2 t dried

1 T fresh oregano or 1/2 t dried

1 T fresh marjoram or 1/2 t dried

1 T fresh rosemary or 1/2 t dried

1/4 cup Parmesan cheese, freshly grated



On a floured surface, roll 1 loaf of thawed dough into a 10" x 15"

rectangle. If dough shrinks back after rolling, let it rest for a few

minutes then continue rolling to correct size. Transfer dough to a greased

10" x 15" jellyroll pan. Press dough to fit into corners. Brush dough with

1 T olive oil. Cover with Provolone and Jarlsberg cheeses. Sprinkle with

half the basil and top with oregano, marjoram, rosemary and minced garlic.

On a lightly floured surface, roll out second thawed loaf of dough into a

1 0" x 15" rectangle. Place on top of cheese and herbs. Pinch edges of

bottom crust of dough to top and seal. Brush top of dough with remaining 1

T of olive oil and let rise until puffy - 30-60 minutes. Heat oven to

375F. Before baking, make dimples in the dough with fingertips. Sprinkle

dough with Parmesan cheese and remaining basil. Bake in oven 25-30 minutes

or until crust is golden brown and sounds hollow when tapped. Immediately

remove from pan to cool on wire rack. Slice into either strips or squares

and serve. Best served warm.



Herb Spiral Rolls



1 loaf frozen bread, defrosted according to package directions

Herb Mixture:

1/2 cup finely chopped red onion

2 T butter

2 cloves garlic, finely minced

1/2 cup parsley, finely chopped

1/2 cup fresh herbs, finely chopped (rosemary, oregano, basil, or any

combination you wish)

1/4 t salt and pepper



Melt butter in non-stick skillet, add onion, and cook till soft, over

medium heat.  Add garlic, cook 1 minute then add parsley, herbs and salt

and pepper, and remove from the heat. On a lightly floured board roll

thawed dough out to a 12x16 inch rectangle .  Spread onion-herb mixture

evenly over the dough.  Beginning with the long side, roll up in

jelly-roll fashion.  Cut rolled dough into 1 inch slices; place cut side

down in a lightly greased 9x9 pan.  Bake at 375 F for 20-25 minutes or

until golden brown.  Turn out of pan onto serving plate.



Herb Spiral Rolls



1 loaf frozen bread, defrosted according to package directions

Herb Mixture:

1/2 cup finely chopped red onion

2 T butter

2 cloves garlic, finely minced

1/2 cup parsley, finely chopped

1/2 cup fresh herbs, finely chopped (rosemary, oregano, basil, or any

combination you wish)

1/4 t salt and pepper



Melt butter in non-stick skillet, add onion, and cook till soft, over

medium heat.  Add garlic, cook 1 minute then add parsley, herbs and salt

and pepper, and remove from the heat. On a lightly floured board roll

thawed dough out to a 12x16 inch rectangle .  Spread onion-herb mixture

evenly over the dough.  Beginning with the long side, roll up in

jelly-roll fashion.  Cut rolled dough into 1 inch slices; place cut side

down in a lightly greased 9x9 pan.  Bake at 375 F for 20-25 minutes or

until golden brown.  Turn out of pan onto serving plate.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 16:12:44 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Oregano



You said

<< I've never grown an oregano

     that had as strong a taste as I can buy at the grocery.  My tarragon

     is fine but that's best used in small amounts anyway.>>



I wonder...my former neighbor, a farmer on Long Island, said he once tried

growing garlic but that the soil conditions weren't right to get the flavor

strong, I think maybe the selenium content was low.  Same thing with Vidalia

onions, too.



But soil aside, remind me to bring a cutting off of our nifty oregano if I

make it to White Flower! Which is about one mile from Robert's Mom's house.



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 16:13:36 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Herbs, spices, veggies, and medicinals



"Eat your spinach it's good for you."

Medicinal cooking use for a vegetable.



Hello, folks.  It's Emme the Occasionally Verbose here. This letter should be

read in a calm, serious tone of "mind", because I'm calm and even sometimes

smiling when I write it.  I'm trying to "talk" soothingly so we can get back

to what we're really about--flavorful food and growing things that flavor our

food.



How do I know that that's what this list's really about?  Well, someone

started it with that definition.  Back before I joined, a fellow named Ron

(who is now taking care of the real world for a while) thought "Gee, there

ought to be a place for people who want to grow the things that flavor the

rest of their food, and who don't want to be side-tracked into discussions of

health benefits or spiritual effects.  A place where people will make

specific suggestions and share hard-won information about what gardening

tricks work growing our foodstuffs.  And..mmmmmm....a place to post recipes

where folks will be interested if you experiment with odd combinations!"



Lists on the Internet are defined by the person who starts and maintains

them--usually they are started because another place to discuss that topic or

sub-topic does not exist. In this case, there are lists for medicinal herbs,

and Henrietta among others has info on how to find the medical lists. There

are lists for gardening in general, and I know Esther knows where to find

them.  There's a list for organic gardeners, and I'm just signing up for it.

There are lists for cooks in specific types of cuisines, but I'd have to go

digging to find more than just the historic-recipe cooks.



There can be a lot of postings on some busy lists, hard to weed through if

you've got a specific thing in mind.  In my case, I have a small garden and

I'm concentrating on growing herbs, hot peppers, and salad greens. So, when I

went onto the internet trying to find advice on an exotic Asian spice I've

been trying to grow, someone suggested I ask here. (FYI, none of the

galangale came up and I'm about to dig some up and see if it rotted.)



So, since the list was defined, that's where the definition of a side-track

comes from: Does it match up with the topic that defined the list's purpose?

 We obviously DO side-track occasionally--as witness a past poison ivy remedy

thread, my periodic warnings on lead in second-hand utensils, the runner/pole

bean thread, various pot-pourri conversations--even the marvellous rose petal

beads weren't really a food item, but they were just too pretty-sounding to

pass up. Most side-tracks seem to eventually drop away into email directly

between interested parties before they spin off secondary side-tracks.  I do

suggest that folks put "off topic" into their side-tracking subject matter so

that readers who are pressed for time (or grumpy) know they can skip or skim

those.



The reason folks get snippy about the herbal medicine side-tracks in

particular is that the list definition we all received when we signed up

specifies that medicinal/spiritual advice will not be found on this list. Do

the newcomers think the "welcome to this list" letter needs to be altered at

all to make that more clear?  If so, maybe Listowner2 Susan could contact

Listowner1 Ron Lunde, who started this whole shebang last autumn and get him

in on this. Because as much as any group would like to talk about an

off-topic subject, it's the Listowners who have the final say.  Just like the

gentle gardeners who get to say which plants are wanted and which

weed...after all, roses in the cabbage patch might be yanked, or might just

be transplanted.



Emme

who greatly prefers the words "newcomer" and "novice" to the word "newbie"

Zone 5/6 near Hartford CT



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 15:18:39 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Kenneth C. Keppel" <kck@MINDSPRING.COM>

Subject:      Re: HERB BREAD

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 08:35 AM 6/27/96 -0300, you wrote:

>

>Hi,

>        I don't know anything about frozen bread dough, but despite that I

>can't see why you couldn't work any herbs into it that you like.

>

>        I have a bread machine (although I used to make my bread by hand,

>this is MUCH more convenient) and here is the herb bread recipe I use...

>        1 c warm water

>        1 beaten egg

>        1 tsp salt

>        2 tbsp sugar

>        2 tbsp oil (olive is yummier)

>        2 tsp dried rosemary (or 2 tbsp fresh)

>        1 tsp each dried oregano and basil (or 1 tbsp each fresh)

>        3 c flour

>        2 tsp bread machine yeast

>Place in machine according to machine instructions (or if you make bread by

>hand, you already know what to do).  A few minutes into kneading, check that

>the dough is the consistency that you want, add any flour or extra water

>that you need (I usually find I need a little bit of flour).  Bake on large

>loaf, light crust.  This herb combination smells heavenly, and goes great

>with chicken or pasta or on picnics.

>

>You can use any combination of herbs you like, and adjust it to complement

>the meal you are serving if you like.  Another favorite combination for us

>is dill and onion bread.  Just omit the herbs in the recipe above and add

>1/4 c finely chopped onion and 1 tbsp dried dill leaf (or three tbsp fresh).

>yummity yum.

>

>Bye for now

>

>smiles

>

Just wanted to let you know I immeditly started tyo make this bread.  It is

great.



Thanks!

Denise





Reach for the stars- you may never get them, but

atleast you won't end up with a handful of dirt.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 16:12:25 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re[2]: HERB BREAD



     Thank you,



     These look great!



     Esther





______________________________ Reply Separator _________________________________

Subject: Re: HERB BREAD

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/27/96 3:56 PM





Here's some recipes that are going into the cookbook our herb society is

publishing later this year.



Fran



Cheese Filled Focaccia With Herbs

<snip>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 16:15:40 EDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michele Spainhour Rumohr <mrumohr@HERAKLES.STUAFFRS.WAYNE.EDU>

Organization: University Counseling & Placement

Subject:      Re: HERB BREAD



> The post about homemade herb bread got me thinking.  I have a LOT (1

> case+) of frozen bread dough in my freezer... yes thats a long story.

> Anyway, do you know if I can thaw it, work the herbs into it, let it

> raise and then bake?  And if I do, what sort of herbs/spices might I be

> using?  This sounds intriguing.



The advice to roll out, sprinkle and roll up the loaves sounded good.

My mum has a kind of specialty Herb Bread that she makes by working

herbs into butter and then spreading it on the sliced bread and

then baking in a 400 degree oven for half an hour or so (wrapped in

tin foil). The same mix should do for your purposes:



**Note: No precise measurements for this exist! I am trying to convey

Relative amounts here...All amounts are of dried herb. Fresh herbs

could be used, but if all fresh was used I think there'd be too much

herb-to-butter ratio as the amount of herbs would have to

be increased considerably...**



small palmful thyme

large pinch basil (three-finger pinch)

pinch rosemary, ground, or in this case a Tab fresh, chopped

Pinch sage, same as above

clove garlic, mashed & minced (or more - I use two but then I'm The

Garlic Queen according to my family. My husband professes surprise at

not finding garlic in ice cream or tea cakes...)



This amount would be worked into a bit more than a half-stick (1/4 cup) or so of

softened butter and then slathered all over each slice of a med-size

loaf of good rye bread (skip the caraway).



It's yum.

The same mixture could be spread on each flattened loaf before

baking, or you could bake/slice/spread/bake.



Shell

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

Michele Spainhour Rumohr



mrumohr@herakles.stuaffrs.wayne.edu



Either this wallpaper goes or I do.

            -Last words of Oscar Wilde



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 20:47:26 GMT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Lynn Takacs <pharover@SPRYNET.COM>

Subject:      Re: ants (Off Topic)

In-Reply-To:  <Pine.SGI.3.93.960618145649.16486A-100000@heart.engr.csulb.edu>



On Tue, 18 Jun 1996 15:01:49 -0700, you wrote:



>Hi,

>

>I have a couple of questions about the ants in the Southwest and

>fireabnts and allergies to ants. I was camping last weekend, and

>got two very painful bites from some large ants. The sting lasted

>about 5 or 6 hours and today, two days after the bites, the bites

>are large and red. They started getting large last night. They itch

>like crazy today.

>

>At this point I'm interested in finding out as much about the ants

>as possible - so

>

>1. what are fire ants?

>

>2. what are the dangerous biting ants in the southwest (So. CA.)

>   in particular?

>

>3. Does this sound like an allergic reaction?

>

>Sorry to be off topic, but it constantly amazes me how the conversations

>on the net mirror my own life.

>

>TIA,

>

>Sheila

>

>********************************************************************

>*  Sheila Foster                *  You can't direct the wind, but  *

>*  CECS Department              *  you can adjust your sails.      *

>*  CSULB                        *                                  *

>********************************************************************

Shelia,



     I too got bites on my arm and it got infected and I was on strong

antibiotics for a week.  If reddness persists see your dermatologist

ASAP.



Lynn

-------------------

Lynn Takacs (pharover@sprynet.com)

Hendersonville, TN

------------------



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 17:13:53 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: HERB BREAD

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Here is a receipe for Onion Dill Bread





1 package active dry yeast

2-1/2 cups bread flour

1/4 teaspoon salt

1 unbeaten egg, room temp

1/4 cup water

3/4 cup cream-style cottage cheese (I use low fat)

3/4 cup sour cream (once again I use low or fat free)

3 tablespoons sugar

3 tablespoons minced dried onion

2 tablespoons dill seed

1-1/2 tablespoon butter (I use olive oil)



In bread machine pan, place first four ingredients in the order given.

In a saucepan, combine remaining ingredients and heat just until warm (do

not boil)

Pour into the bread pan.

Select white bread setting.

Bake according to bread machine directions.



Yield:  1 large loaf



The dill in here makes me think more of caraway seeds.  It is so easy to

make and I like to put an herb butter on it when I eat it.  Enjoy...







At 02:53 PM 6/27/96 -0500, you wrote:

>I make herb bread using many different breads.  Making bread is a great

opportunity for trying combinations.  You can use either fresh or dried --

just use more if you are using fresh.  One of my favorite bread recipes

calls for dried dill, but I have made it with fresh when that was available

(winter and early spring around here).

>

>Have fun!

>Linda L. Rowlett

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 14:33:05 -0700

Reply-To:     snielsen@orednet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Susan L. Nielsen" <snielsen@OREDNET.ORG>

Subject:      Re: NOTE FROM THE LISTOWNER Re: Culinary/Medicinal Herbs



Beloved Herbies:



Ok, now. An official word on the nature of the list.

In small doses (as it were!), I have no objection to

references to medicinal uses of herbs. It's difficult

to make a hard and fast line on this, as many of our plants

have multiple uses (one of the defining statements as to

what an herb is says: The Useful Plants). We commonly

discuss practical and craft uses of herbs here, as well

as culinary ones, and all seem to feel that those are

not inappropriate discussions.



But, since the expressed purpose of this list is the discussion

of Culinary Herbs and Spices, those who have no interest in

medicinal herbs are within their subscriber's priviledges

to be unhappy with anything other than casual references to

medicinal uses. All lists get off topic at times, but we

should take care to keep it within narrow bounds.



There are several lists devoted to medicinal herbs.

Two of the more accessible to non-professionals are:



HERB

send e-mail to:

        LISTSERV@trearnpc.ege.edu.tr

with the message:

        SUBscribe <your real name>

--This list is not for those of tender spirit; it can be

be quite combustable. Either take it and enjoy it, or try

another venue. You have been warned!



HerbMed

send e-mail to:

        HerbMed-request@zz.com

with no subject entry and no message.

--This list is moderated, so no flames or off-topic posts will

reach the list.



I prefer not to be dogmatic about things like this, but there

is a reason for discussion lists on different subjects. A

number of subscribers to HERBS also subscribe to other herbal

mail lists, thus satisfying their wider interests. This

list is unlike the others, and we would like to maintain its

identity.



Susan Nielsen, listowner, HERBS



--

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

Portland, OR, USA                      |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 27 Jun 1996 21:58:16 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ann McCormick <McCORMICK9@AOL.COM>

Subject:      Re: lavender cotton?



I checked my references and couldn't find any culinary uses for Lavendar

Cotton, a.k.a. Santolina chamaecyparissus.  All three of my references

indicate it had medicinal value.  They also mentioned it being used to

"sweeten the air" although that must have been pretty rank air for lavendar

cotton to sweeten it!



In my opinion its best use in the herb garden is probably as an edging.  It

can be clipped to make a low hedge.  In fact, I recently saw it being used as

part of a small knot garden.



I also remember attempting to dry the leaves but I think they became rather

brittle and not much use in potpourri.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 11:04:08 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Re: Curry Recipe

Comments: To: Sheila Foster <foster@engr.csulb.edu>

Mime-Version: 1.0

Content-Type: text/plain; charset="iso-8859-1"

Content-Transfer-Encoding: quoted-printable



Hi Sheila & all using ACSII mailer,



Sorry about the over-sight. As an ex-computer programmer I should

know better. I'm using a Windows ANSI character-based mailer &

the "=BD" appears on my computer as a character denoteing 1/2.

I've modified the recipe accordingly so now u shouldn't have a

problem with it. But again I say, don't trust the quantity totally..=20

they are very rough approximates. Also, even though the main active

flavour is of ginger too much of it tends to leave a bitter

aftertaste.





>> Fiery Curry Chicken (Malayan Style)

>>=20

>> 1/2 cup         Fresh ginger (grated)

>> 1/2 cup         Turmeric (grated)

>> 5-6             Red Chili Peppers*

>> 1/2 bulb        Garlic (it doesn't hurt to add more)

>> 1   tbsp        Cayenne pepper powder*=20

>> 1/2 tsp         Black pepper powder

>> 1   cup         Chopped shallots

>> 1-2 bulb        Onions (Sliced)

>> 1   stalk       Lemon grass

>> 3-4             Bay leafs

>> 3-4             Potatoes

>> 1               medium size Chicken, (skin remove)

>> a pinch of cumin powder (optional)

>> 2 1/2 cup of coconut milk (can be substituted with milk or skim milk)

>> Oil for sauteing the ingredients.

>> Salt to taste



Best regards,



Dorian

S'pore

28/vi



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 07:01:35 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: Herbs vs. Spices

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>My definition is as follows:

>

>Herbs are any part of any plant etc that has medicinal value to the

>body.  Spices are plants etc that are used to season and provide

>taste.

>

I think spices are tropical herbs and herbs are useful plants.

Michael Bailes



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 06:03:36 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Peter A. Gail" <PETERGAIL@AOL.COM>

Subject:      Re: Red-rooted pigweed (was: Amaranth)



Emme

That's good. I like Peter the Amazing Dandelion Man!  It is a good

alternative for The Wizard of Weeds that got stuck on me by the Canton Ohio

Vegetarian Society.



One other feature of Red-root pigweed-  The zone from just above the soil

line to just below is, not surprisingly, red in color.  That is the test.

 Leaves are oval and smooth, with smooth margins.  Occasionally, the leaves

will be notched at the end, for what reason I know not, except that mine are.





Red Root pigweed leaves may be used just as you would spinach in any recipe

calling for spinach.  Salads, cooked dishes, casseroles, anything.  My wife

loves them, likes them even better than lambsquarters or commercial spinach.

 And, since the lack the oxalic acid in spinach and lambsquarters (and all

other members of the Goosefoot family for that matter -- swiss chard, beet

greens, orach, etc), they are more nutritious when eaten raw.



You have already got 9000 recipes in the cookbooks on your shelf, but if you

want a few more, snail mail me an SASE at Goosefoot Acres, P.O. Box 18016,

Cleveland OH 44118, and I'll send you a copy of my column on Amaranth (I

think I have already offered this, but in case I didn't, here it is again.)



Have a good night.  I'm going home to bed!



Peter Gail



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 09:21:17 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: What do I do with Shiso?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 12:23 PM 27/06/1996 +1000, you wrote:

>Hi, could someone help Sharon?  Please send any replies to her directly :)

>THanks

>Jacinta

>

>***************

>>Hello everyone,

>>

>>I've got this herb growing in my container herb garden... boy, do I

>>hope I have the name right... Shiso.  It's purple, ruffle-leaf herb.

>>I bought it because it added a nice color to my herb garden, now I

>>need to know how to use it.  Anyone hear of it?

>>

>>Sharon Barbour

>>sharonb@srdo.mayfield.hp.com

>>



Hi Sharon...I am so glad somebody elsse is looking for recipes for the

Shisho...I know it is and bought it because it is an herb used for oriental

cooking, but I have yet to find a recipe for it.  It is in my culinary

garden, but it is the only thing I hve no idea what do do with.  I cook all

sorts of cusine except oriental (anything past the basic stuff for

orential).  I am really embarrased...I am having an herbal culkinary class

here tomorrow and still have not found a recipe for this lovely herb.  Have

you tasted it???It apparently enhances other flavors because it doesn't

stand alone for my pallett.

Good luck and let me know if you find a recipe or two.  I shall keep your

address on file and let you know when I find a recipe.  I have been out of

comission for a couple of months and away from the herb list due to some

physical problems...including a carpal tunnel aperation so it is nice to

chat again.

Good luck...

So what is your favorite herb?



Pat Sweetman

Stone Haus Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 08:32:26 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary Jane Horton, DC" <ipsco@POSTOFFICE.PTD.NET>

Organization: IPSCO

Subject:      Re: HERB BREAD c/o Fran

MIME-Version: 1.0

Content-Type: text/plain; charset=us-ascii

Content-Transfer-Encoding: 7bit



Here's some recipes that are going into the cookbook our herb society is

 publishing later this year.

 Fran





 Fran.... will this herb cookbook be available for purchase to the

public?  The recipes sound wonderful!



Mary Jane



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 10:09:16 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: Slight Problem

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 10:16 AM 27/06/1996 MDT, you wrote:

>>Hi:

>>I have a herb patch 5 feet by 6 feet and grow several things - this is the

>>2nd year and somethings did not overwinter.  But one thing that did

>>overwinter was the lemon balm - it is taking over one end of the patch.

>>What can I do with it - transplant it - cut it back???? I live in zone 5/4

>>and have to bring in things like rosemary. Oh, my oregano is also growing

>>like mad. Both of these problem plants are in their 2nd year,

>>Also I lost my sage last winter and need to ask if the pineapple sage that

>>I bought this year needs to be brought in.  The label says it is hardy here

>>but I don't want to loose it as it was so hard to find.  Now can I pot

>>cuttings in the house "just in case".

>>Oj, on the good side - I created a new raised bed next to the house - gets

>>full western sun that bounces off the white siding and planted 14 tomatoe

>>plants and 14 basil plants. They are doing great - this may be the first

>>year that I don't have to ration the basil.

>>Anyhow - i know someone out there has the answers to my problem plants -

>>thanks for any and all help.

>>Judi

>>jburley@worldtel.com

>>

>If you have another place to grow lemon balm, divide it.  I'd cut out some

>of it, anyway.  In a small space like that, it will take over,a nd so will

>the oregano. You need to be much firmer than I am about that.  You shouldn't

>have lost regular culinary sage; if you had the tricolor or pineapple,

>neither is hardy in your zone.  Take cuttings of your pineapple sage before

>frost, and grow it indoors over the winter.  Anyone who indicated that stuff

>is hardy in zone 5 ought to be sentenced to pick Japanese beetles while

>kudzu grows over him.  How's that for torture?  Margaret





Hey Margaret---I do like your mind...you must have children!!!  Your are

right about the pineapple sage...some growers will tell youanything to sell

the plant...we have a couple of those types around us...eggits!!



Pat Sweetman---Stone Hause Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 10:31:43 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Esther Czekalski <E.Czekalski@MA02Q.BULL.COM>

Subject:      Re: Basil question



     Hi Suzy and all,



     I don't remember seeing a response about cinnamon scented geraniums.

     I'll bet that there is such a thing.  I have been to greenhouses where

     I couldn't keep track of all of the varieties.  I have also smelled

     some really awful scents from these things!



     Esther





______________________________ Reply Separator _________________________________

Subject: Basil question

Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

SMTPlink-USIS1

Date:    6/24/96 7:05 PM





Someone on another list I am on asked what she could make with

Cinnamon Basil.  YIKES!  There are different basils?  I love anything

Cinnamon, does basil come in other "flavors".  What WOULD you make

with Cinnamon basil?  Do scented geraniums come in a Cinnamon flavor?



If you're wondering why I'm capitalizing Cinnamon, well....that's

what I named my daughter!!!



Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 07:57:50 -0700

Reply-To:     widera@unr.edu

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Debra Widera <widera@UNR.EDU>

Subject:      Re: Cinnamon Geraniums

In-Reply-To:  <9605288359.AA835983141@ma02q.BULL.COM> from "Esther Czekalski"

              at Jun 28, 96 10:31:43 am

MIME-Version: 1.0

Content-Type: text/plain; charset=US-ASCII

Content-Transfer-Encoding: 7bit



Yes, yes!! There are cinnamon geraniums!

I bought a cinnamon-scented geranium 2 weeks ago!

Smells great & when you put it next to the nutmeg-scented

geranium, smells heavenly!



Debra

widera@unr.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 11:50:34 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Mailing plants



First off, insert my standard "watch out for bugs-n-fungus" here.



But Rob's dad sent him a full hot pepper plant last September--he uprooted

it, "potted" it in a plastic yoghurt container, wrapped it up in crumpled

newspaper and a plastic bag, stuffed it in a box, and _mailed_ it through the

US Postal Service.  Got here a little dry, dropped a few leaves, but it

perked right up and we kept it alive until, what, December? At which point,

it looked dead, Robert gave up on it, but he didn't tell me, so I watered it

on the weekends when I came up (I was still living 3 hours south at the

time). And guess what--come spring thaw, it sent out buds and it's given a

crop again this year. Two of the three stems died recently, but we think that

was bugs--the third's fine.



I also used to work in NYC with someone from Alabama. In March a couple of

years ago, when we were still slogging through knee-deep snow from one of

Mother Nature's Big Dumps, her sister sent her cut pussywillows and

forsythia--via FedEx. What a treat!



I say, if it's cuttings you're weeding out, give 'em a good soak first,

replace your garden dirt with fresh potting soil to make sure there's no

bugs, wrap 'em in wet paper towelling and seal it in plastic and go for it!



Emme



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 11:50:37 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      For garlic lovers only



Michele sez <<I'm The Garlic Queen according to my family. My husband

professes surprise at not finding garlic in ice cream or tea cakes...>>



Don't scare him by warning him ahead of time, but if you haven't already, go

find the cookbooks from the Gilroy Garlic Festival.



Garlic ice cream exists.  (I've never had it, but it was supposed to be

interesting.)



Also, which friends have had, "40 clove garlic chicken with garlic garlic".

 No, that's not a repetition typo.  They bake garlic and put a garlic sauce

on it.  The 40-clove garlic chicken is slow-baked long enough that my friend

Lynn was disappointed that it wasn't more garlicky.



Emme

who has also heard that people have made tomato ice cream



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 10:44:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: What do I do with Shiso?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>At 12:23 PM 27/06/1996 +1000, you wrote:

>>Hi, could someone help Sharon?  Please send any replies to her directly :)

>>THanks

>>Jacinta

>>

>>***************

>>>Hello everyone,

>>>

>>>I've got this herb growing in my container herb garden... boy, do I

>>>hope I have the name right... Shiso.  It's purple, ruffle-leaf herb.

>>>I bought it because it added a nice color to my herb garden, now I

>>>need to know how to use it.  Anyone hear of it?

>>>

>>>Sharon Barbour

>>>sharonb@srdo.mayfield.hp.com

>>>

>

>Hi Sharon...I am so glad somebody elsse is looking for recipes for the

>Shisho...I know it is and bought it because it is an herb used for oriental

>cooking, but I have yet to find a recipe for it.  It is in my culinary

>garden, but it is the only thing I hve no idea what do do with.  I cook all

>sorts of cusine except oriental (anything past the basic stuff for

>orential).  I am really embarrased...I am having an herbal culkinary class

>here tomorrow and still have not found a recipe for this lovely herb.  Have

>you tasted it???It apparently enhances other flavors because it doesn't

>stand alone for my pallett.

>Good luck and let me know if you find a recipe or two.  I shall keep your

>address on file and let you know when I find a recipe.  I have been out of

>comission for a couple of months and away from the herb list due to some

>physical problems...including a carpal tunnel aperation so it is nice to

>chat again.

>Good luck...

>So what is your favorite herb?

>

>Pat Sweetman

>Stone Haus Herbs

>

If anyone knows what to do with it, please post it to the list.  TIA, Margaret



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 12:55:06 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         deborah taube <deborah.taube@SANTAFE.CC.FL.US>

Subject:      Re: For garlic lovers only



______________________________ Reply Separator _________________________________

Subject: For garlic lovers only

one of favorite dinners when I don't really feel like cooking and fussing is to

bake a head of garlic with a little basil olive oil and salt and pepper and then

spread it on toasted sourdough slices with brie...have a glass of wine and call

it dinner...works for me



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 10:25:57 -0700

Reply-To:     snielsen@orednet.org

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Susan L. Nielsen" <snielsen@OREDNET.ORG>

Subject:      NOTE FROM THE LISTOWNER: LISTSERV downtime



Herbies:



I've had a note from LSOFT (our LISTSERV hosts) advising

me of some projected downtimes for several of the machines

that serve the list. They have some improvements to

install. What this means for us is that, for short

periods, the server will be storing messages rather than

distributing them right away. If you post during the

periods outlined below, your messages will not appear

right away. No messages will be lost. They will be posted

as soon as the system re-emerges from surgery.



>The current schedule of outage is:

>

>Monday,    7/1,  5 pm: home.dc.lsoft.com



They do not anticipate that our server will be down other

than for an hour or two at that time, but don't panic if

you suddenly receive no mail from the list. All will be

well.



Susan Nielsen, listowner, HERBS



--

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

Portland, OR, USA                      |stream..."

snielsen@orednet.org                   |           -- Anon.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 14:40:29 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Maureen Rogers <HERBWORLD@AOL.COM>

Subject:      Re: Herbs vs. Spices



One definition I like is that herbs are the leaf, flower and stem of the

plant and spices are the seed, bark and root



Maureen

http://www.herbnet.com/



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 14:20:39 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: HERB BREAD c/o Fran

In-Reply-To:  <31D3FB0A.6E33@postoffice.ptd.net>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Fri, 28 Jun 1996, Mary Jane Horton, DC wrote:



> Here's some recipes that are going into the cookbook our herb society is

>  publishing later this year.

>  Fran

>

>  Fran.... will this herb cookbook be available for purchase to the

> public?  The recipes sound wonderful!



Yes, it will. And the recipes *are* wonderful. As part of the

"production" committee, it has been my responsibility to test the recipes

- as in cooking them - and test them - as in tasting them. It's a tough

job, but somebody had to do it! Last committee meeting we were supposed

to choose the cover art work but spent too much time testing/tasting!



Anyway, the price is not set yet but we are hoping to have it finished by

roughly October 1. I would be happy to announce its completion and the

cost if that doesn't violate list rules against advertising (I myself

would gain no financial profit, and our club is non-profit, if that makes

a difference.)



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 15:45:42 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: For garlic lovers only

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I have baked garlic and eaten it that way but usually in the confines of my

home when by myself.  Does the garlic penetrate our bodies and leave us

smelling.  My partner at work will tease me of smelling like garlic.

However, this is usally after he knows I had it the night before.  Can he

tell or does he do it to tease after knowing I have consumed some?  What is

your thoughts??





At 12:55 PM 6/28/96 EST, you wrote:

>______________________________ Reply Separator

_________________________________

>Subject: For garlic lovers only

>one of favorite dinners when I don't really feel like cooking and fussing is to

>bake a head of garlic with a little basil olive oil and salt and pepper and

then

>spread it on toasted sourdough slices with brie...have a glass of wine and call

>it dinner...works for me

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 16:13:29 EST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Earline Faulkingham <Earline_Faulkingham@STERLING.COM>

Subject:      Re[2]: HERB BREAD c/o Fran



     Please send us all the cookbook!

     (I wanna see how well you test...)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 17:17:31 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Re[2]: HERB BREAD c/o Fran

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I second that..............



At 04:13 PM 6/28/96 EST, you wrote:

>     Please send us all the cookbook!

>     (I wanna see how well you test...)

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 19:35:15 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Vinegar bottles

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I have come across the following information for those of us who were

interested in reasonably priced bottles for our herbal vinegar and oils......

Tom Thumb Workshop

14100 Lankford Hwy, Rt. 13, PO 357

Mappsville, VA 23407

804/824-3507



the bottles supposedly run between $2.25 and $3.00.  Is there anyone out

there in that area that can check it out for us?



Hope this message is not considered advertising for this company or out of

the limits of use for the server.  If so, I appologize...that was not my

intention.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 20:56:57 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: What do I do with Shiso?



"Perilla frutescens" ( shiso) is a green leafed plant. What you have

is "Perilla frutescens" (beefsteak plant) which has "deeply cut, crinkled,

dark bronze-purple leaves and red or pink flowers.



I found this in my "Enc. of Herbs" it saids...



PERILLA

Six species of aromatic annuals make up this genus, which occurs

from India to Japan. "P. frutescens" is found from the Himalayas to

Japan and is naturalized in parts of N. America. It is widely grown

as a culinary herb in eastern Asia and is increasingly popular as an

ornamental for summer bedding. It is similar in appearance to coleus.

Plants with curly leaves were once described as a separate species.

"P. crispa". but are now regarded as a cultivated variety.



The volatile oil in the leaves of "P. frutescens" contains perillaldehyde,

which is 2,000 times sweeter than sugar and eight times sweeter than

saccharin. The seed oil is high in linolenic acid. Perilla has been used

medicinally in China since c.AD500. The green and purple leaves of

"P. frutescens" are both used in cooking, but seeds of purple-leaved

variants are preferred for all uses.



Parts used: Leaves, stems, seeds, oil.



Properties: A pungent, aromatic, warming herb that relaxes spasms,

increases perspiration, and is effective against bacterial infection. It

is also laxative, expectorant, and controls coughing.



Uses of the herb:

Culinary: Fresh or pickled leaves and seeds give flavor to Japanese raw

fish, bean curd, tempura, and pickles. Purple leaves color preserved fruits,

such as "Prunus mume."



Medicinal:

Internally for colds and chills, nausea, abdominal pain, food poisoning,

and allergic reactions, especially from seafood; bronchitis, asthma, and

constipation (seeds) Stems are a traditional Chinese remedy for morning

sickness.



Economic:

Oil from foliage is used in sauces, tobacco, candy, and dental products. Oil

from seeds(yegoma) is used in waterproofing and in the paper, printing,

and paint industries.



Variant:

"P.f. Crispa"



Growth Crop (P.frutescens).

Ornamental (P.f. Crispa).

Well-drained soil in sun or partial shade, doing best in moist, rich

conditions. Propagate by seed sown in spring. Pinch out growing tips

to encourage bushiness.



Harvest:

Leaves are cut in summer and used fresh or pickled, or dried for decoctions.

Stems are cut in summer, or after the plant has gone to seed (some prefer

young stems). Ripe seeds are collected in autumn and dried for decoctions.



Note:

Quality is variable; selections of green "Perilla" are considered superior

to the wild, weedy forms found throughout much of the US.



Hope this helps I couldn't find any recipes using this plant. Maybe

someone else will come up with one. But now as least you have an

idea of what it is used in and for.



Janice

Bean Station, Tn



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 20:15:49 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Joyce Schillen <gardenpg@CDSNET.NET>

Subject:      Re: What do I do with Shiso?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 10:44 AM 6/28/96 MDT, you wrote:

>If anyone knows what to do with it, please post it to the list.  TIA, Margaret

>



Here are a few things I came up with from a Japanese tofu cookbook.  I use

this cookbook quite a lot, but I've never used perilla before.  I started

perilla last year and it succumbed to the drought.  I have a new plant in

this year, and it looks like it's becoming established -- it's just not big

enough to harvest yet!  Back to the cookbook, they list "beefsteak plant" in

the glossary as a common ingredient in Japanese cooking, but I just went

through half the book, which is pretty large, and only came up with a few

recipes.  I'll go through the rest of the book later.  In the meantime,

here's a beginning.



BEEFSTEAK PLANT, SHISO, PERILLA



Flavor and uses are similar to mint; use in place of mint, basil, or parsley..



Use chopped leaves, buds, and  flowers as a garnish.



Shiso seeds, stronger than the leaves, are used as a condiment.



Red beefsteak leaves are used in making pickles as well as the above.



Grated Daikon & Shoyu Dipping Sauce:

        1/2 cup grated daikon

        2 teaspoons shoyu

        3 green beefsteak leaves, slivered (or 1/2 tsp. grated gingerroot or

carrot)

Combine all ingredients in a small bowl; mix well.  Serve with deep-fried

tofu or tempura.



Tofu Mayo Dressing

6 oz. tofu, drained or pressed

1 1/2 to 2 tablespoons lemon juice or vinegar

1/2 teaspoon salt, or 2 teaspoons shoyu, or 1 tablespoon red miso

dash of pepper

2 green beefsteak leaves

Combine in a blender and puree for about 30 seconds, or until smooth.

(for this recipe you can use any number of seasonings in place of the beefsteak)



I think when my plant is big enough to harvest, I'll use slivered perilla in

stir-fry or floating in a clear soup.



If I come up with any more recipes, I'll post them tomorrow.



Joyce Schillen, Southern Oregon, Zone 8

gardenpg@cdsnet.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdsnet.net/Business/GardenPages  (Gardening info and links)

http://www.so-oregon.com   (Southern Oregon Magazine)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 28 Jun 1996 22:21:19 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: Re[2]: HERB BREAD c/o Fran

In-Reply-To:  <9605288360.AA836003878@GUMBY.Reston.VMD.Sterling.Com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Boy did I start something here!



Susan the listowner has given me the official OK to notify the list when

the cookbook is ready, as long as I reiterate that I myself am not

profiting from its sale and the club is non-profit.



So, sometime around the first week of October I'll do that. For anyone

that wants a copy then I'll know the price and will find out what postage

is. In the meantime, I think it would be best that anyone wanting to

express an interest in it do so off-list to reduce clutter. My

address is frich@tenet.edu.



Thanks!

Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 01:27:51 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Teachout <teachout@PREMIER1.NET>

Subject:      Re: For garlic lovers only

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



On  Fri, 28 Jun 1996 11:50:37 -0400 Mary wrote:





Garlic ice cream exists.  (I've never had it, but it was supposed to be

interesting.)



Mary,



I have had the pleasure of eating garlic fudge. Wow what a bite it had but

was tasty.

We have a garlic festival here and every food vendor must have at least one

item on the menu with garlic in it. Ice Cream is a biggy, though I haven't

tried it.



Debbie T.

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

           Debra Teachout-Teashon

           teachout@premier1.net

  http://www.premier1.net/~teachout/debra.html

           Washington state

           USDA zone 8, Sunset zone 5

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 04:02:00 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jennifer Boggess <boggles@IO.COM>

Subject:      Help my Tarragon

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Thanks for the advice about the basils, y'all - I think it _is_ a lemon

basil plant, but I can't complain to the nursery because I buy from two and

don't remember which one this plant came from.



On a more urgent note, my French tarragon is dying!  I've been shielding it

from the heat of the Texas sun as much as possible while giving it

sufficient light, but it's not holding out well.  Should I cut my losses

now and make herb vinegar of it?  Should I bring it inside?  Someone

mentioned using Mexican marigold (I beleive) as a substitute - does it have

the same light/soil requirements?



*Sigh* this drought has been murder on my container garden - I've already

lost my thyme and my St. John's Wort to the heat and my rosemary and hyssop

to the snails; I came very close to losing my peppermint, but the recent

rains have perked it back up (how it can tell the differnce between real

rain and a good soak with my sprinkler I will never know).





--

 - Boggles, aka Jennifer C. Boggess             boggles@io.com

"Come to me, all you who are weary and burdened, and I will give you rest"

     - Yeshua ben Miriam

"I'm the one you're looking for; lay your burden down"  - Beans Barton



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 07:17:11 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: this is a FLAMING list??

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 05:15 PM 24/06/1996 EST, you wrote:

>Hi Chris,

>

>These lists are a lure for people who don't get enough attention but only know

>how to do it by whining.  Or maybe it's just the same person/people going from

>list to list to list to...

>

>Seems like it some days.

>

>I think it was she who sent me a hurt feeling note after my post on how to

>make/handle an offer.  Which I thought was pretty informative and not at all

>accusatory.  It was funny because after the person got all defensive in the

note

>their tag said something about nobody being able to make you feel inferior.

>That person must have a problem.

>

>Thanks for defending us; I agree.

>

>Esther

>

>Oh, by the way, you are in the northeast, right?  There are a group of us on

>Gardens meeting at White Flower Farm on July 14.  You interested?  I'm sure you

>would be welcome.

>

>

>

>______________________________ Reply Separator

_________________________________

>Subject: this is a FLAMING list??

>Author:  The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM> at

>SMTPlink-USIS1

>Date:    6/24/96 2:47 PM

>

>

>Sari said:

>

>The second is that

>there seems to be a very low level of tolerance on the list.  Everyone

>makes mistakes---everyone was ignorant, inexperienced, a newbie, etc at one

>time or another.  Between the flaming and the tone of 'quit bugging us with

>anything not precisley what we want to discuss' that several list members

>seem to perpetuate I have decided that I shall seek my learning elsewhere.

>

>Yikes- if you think this is low tolerance list, all I can say is "you

>ain't seen nothing yet".  This list is probably the MOST easy-going I

>have ever found.  Nothing at all like the medicinal herb list that you

>may be leaving us for.  If you think *this* list is difficult, you

>aren't ready for 99% of the mailing lists available on the internet.

>

>Chris

>creeve@banyan.com or reevebar@hey.net

>



Hi Ester--I am back to the list after a time away.  I am just going over

some stuff and came across that reprimand...some peole do have a problem.

Just when I think I am pretty much in the norm somebody comes a long who is

so up tight that i feel like I must be one liberal mamma.  I had one person

fly off the handle at me one time onthe list...I was so taken aback--I

couldn't believe it...she appologized later to me not publicly...but she did

appolgize.

Hey where is White Flower Farm?  I am giving a classs that day, but off hand

I cna't remember where that is.  Your name and Chris' were the only two

names I recongnized after my hyatis...it was good to see someone I recognized.

Pat Sweetman

Stone Haus Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 07:25:21 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: this is a FLAMING list??

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 05:20 PM 24/06/1996 EST, you wrote:

>     Oh geeze,

>

>     I owe an enourmous apology now.  That last message was a private

>     message to Chris and I blew it.  Many, many abject apologies and free

>     hostas this fall to whomever I offended.

>

>     Please forgive and everyone else forget.  I do get tired of these

>     kinds of messages but I mean to keep it to myself.  I just wanted to

>     thank Chris, not flame someone.

>

>     Sooo red faced,  and sorry...

>

>     Esther

>



 Hi again---I just went down the list and got to this message...I anc't

imaging you note offending anyone...I am rteally behind tho---this was back

on the 24th...so what is this free hosta deal???  Do you collect hosta's.  I

just got a new one this year .  It hasn't been out too long, I guess.  It is

called "Ginko Gary"  The leavesa are long and slender--dark green and edged

by pure white.  THey were the right size to edge my shade garden, about

8"x8".  I do live hosta.

I have a new ergonomic key board to go withthe new scar on my wrist from

carpal tunnel surgery and it is a bugger to learn to use...not that I was

any great typist before.

But Ester---don't worry about offending anybody...the ones who may have been

so are probably worth offending and everybody else was clapping at their

computer.

Pat

Stone Haus Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 07:39:38 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: Herbs to Dye For - Off topic?

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



HAt 04:51 PM 24/06/1996 -0500, you wrote:

>I'm looking for info, preferable on the Web, for info on herbs used for

>dyeing. I'm using "herbs" here in a broad sense - plants one might be

>able to grow in one's backyard. Preferably U.S. Zone 8, but I'll work

>with anything. Short of info on the Web, maybe some recommended book titles?

>

>Thanks very much,

>Fran

>frich@tenet.edu





Hi Fran-I have been awayfrom the list for a while...herbs are herbs...I

don't know why some people get nuts about that "not on the subject"

stuff...there is not one herb out there that is only a culinary.

But as for the dyeing end of this...I have a dyer's garden and you can get

color with about anything you want to plant.  I have sheep and really wanted

to do natural dyeing.  But for me the more I read about it and the more my

girlfriend experiemented the less enthused I became.  For me the colors wer

too consistently too "quiet" and I have never been keen of brown and green

on a continuous basis (anything past  trees and grass is almost too much of

those).

Poke berries give such a great color, but is so UN COLOR FAST.  which is

another problem we found in natural dyeing.  And the mordants you need to

use are not favorable to the enviornment besides the large amounts of plant

it takes to dye any amount of wool...I only have five acres and the sheep

get 2 of those.

Anywhay...that has been my experience...but I still love the idea of a

dyer's garden so I have one one a hillside.

Maggie Oster has a really neat new book out about dyeing.  It is colorful

and shows grades of colors.  A more thorough book by Ann Blyss call Norht

America Dye Plants that, altho' is black and white, is a very fat little book.

Also didn't  Webster say ah herb is any plant that has culinary, medicinal

or value as fragrance...something like that.

Good luck

Pat Swwetman

Stone Haus Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 08:25:24 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Oregano

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



I just tried to wrap thr lengths around a paper towel/toliet tissue roll and

didn't have much luck.  Maybe I need something harder?  My oregano is only

about 8-9 inches long.  Maybe I should let it get taller?  I am afraid if it

gets longer than that it will get tough.  Anything to that?  You would never

guess this is a novice asking these questions would you?  haha



I am starting my second year in herbs and am overwhelmed with them.  I can

hardly bear to throw out or waste any of them but my friends are pulling

down their blinds and not answering their doors when they see me coming up

the drive.  I thought about making oregano vinegar and gee whiz how many

ways can you use it?  Have found a good sounding receipe using oregano in

vinegar so will pass it on as a token of thanks to all of you out there that

listen to me ramble on.........here goes:



Oregano-chile-garlic vinegar



fresh oregano, 2 or 3 heads of peeled garlic, 6-15 dried red chilies

cover with red wine vinegar



It also says to rinse the herbs, remove excess moisture, allow to dry

naturally or pat dry.  Twist or wring them to release their volatile oils

and fill a clean glass gallon jar 2/3 full of the herbs.

Heat vinegar until warm to touch - but - do not boil.  Pour it over the

herbs, stirring well and gently bruising the herbs with the back of a wooded

spoon.  Guess you aren't supposed to used metal utensils?

Cover with plastic wrap or a non-metal lid and store in a cool place for a

couple of weeks stirring occassionaly.

Then you strain it into your decorative bottles or jars using a non metal

funnel, coffee filters or cheesecloth.  Add unbruised branch of oregano or

some chilies or garlic into the bottle for garnish.  Cork or cap bottles and

store in a cook, dark place away from direct sunlight.  Use within 6-8 months



This edited version is of my undertaking...from original info via the net

from The Herb Cookbook by Lucinda Hutson, Austin, Texas



09:15 PM 6/26/96 -0600, you wrote:

>Judy, have you thought of making little oregano wreaths to go on gifts as an

>added decoration?  I made these a few years ago and they were a big hit

>(although quite fragile)...when the oregano gets to be a decent length cut

>it back, wrap it around a soup can (well, any size can you want to use) and

>tuck in the ends so it holds together...just let this dry and you can put

>dried flowers (gently) to decorate, or a bow, or tiny ornaments hot glued

>on...they turn out really sweet and being that the oregano is dried are

>useful...when I was in the middle of making them they were hanging

>everywhere in the kitchen!

>

>Hope this helps..

>

>Cindy

>cysocki@trail.com

>()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()

>{}                                                          {}

>{}                 This is a space to design                {}

>{}                   your *own* signature                   {}

>{} Your name, email, home page .. etc a nice proverb        {}

>{}                                           poem           {}

>{}                                           quot ..etc.    {}

>{}                                                          {}

>(_)(_)(_)(_) .................................... (_)(_)(_)(_)

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 08:52:06 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: Oregano

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 08:25 AM 29/06/1996 -0400, you wrote:

>I just tried to wrap thr lengths around a paper towel/toliet tissue roll and

>didn't have much luck.  Maybe I need something harder?  My oregano is only

>about 8-9 inches long.  Maybe I should let it get taller?  I am afraid if it

>gets longer than that it will get tough.  Anything to that?  You would never

>guess this is a novice asking these questions would you?  haha

>

>I am starting my second year in herbs and am overwhelmed with them.  I can

>hardly bear to throw out or waste any of them but my friends are pulling

>down their blinds and not answering their doors when they see me coming up

>the drive.  I thought about making oregano vinegar and gee whiz how many

>ways can you use it?  Have found a good sounding receipe using oregano in

>vinegar so will pass it on as a token of thanks to all of you out there that

>listen to me ramble on.........here goes:

>

>Oregano-chile-garlic vinegar

>

>fresh oregano, 2 or 3 heads of peeled garlic, 6-15 dried red chilies

>cover with red wine vinegar

>

>It also says to rinse the herbs, remove excess moisture, allow to dry

>naturally or pat dry.  Twist or wring them to release their volatile oils

>and fill a clean glass gallon jar 2/3 full of the herbs.

>Heat vinegar until warm to touch - but - do not boil.  Pour it over the

>herbs, stirring well and gently bruising the herbs with the back of a wooded

>spoon.  Guess you aren't supposed to used metal utensils?

>Cover with plastic wrap or a non-metal lid and store in a cool place for a

>couple of weeks stirring occassionaly.

>Then you strain it into your decorative bottles or jars using a non metal

>funnel, coffee filters or cheesecloth.  Add unbruised branch of oregano or

>some chilies or garlic into the bottle for garnish.  Cork or cap bottles and

>store in a cook, dark place away from direct sunlight.  Use within 6-8 months

>

>This edited version is of my undertaking...from original info via the net

>from The Herb Cookbook by Lucinda Hutson, Austin, Texas

>

>09:15 PM 6/26/96 -0600, you wrote:

>>Judy, have you thought of making little oregano wreaths to go on gifts as an

>>added decoration?  I made these a few years ago and they were a big hit

>>(although quite fragile)...when the oregano gets to be a decent length cut

>>it back, wrap it around a soup can (well, any size can you want to use) and

>>tuck in the ends so it holds together...just let this dry and you can put

>>dried flowers (gently) to decorate, or a bow, or tiny ornaments hot glued

>>on...they turn out really sweet and being that the oregano is dried are

>>useful...when I was in the middle of making them they were hanging

>>everywhere in the kitchen!

>>

>>Hope this helps..

>>

>>Cindy

>>cysocki@trail.com

>>()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()

>>{}                                                          {}

>>{}                 This is a space to design                {}

>>{}                   your *own* signature                   {}

>>{} Your name, email, home page .. etc a nice proverb        {}

>>{}                                           poem           {}

>>{}                                           quot ..etc.    {}

>>{}                                                          {}

>>(_)(_)(_)(_) .................................... (_)(_)(_)(_)

>>

>>

>Hey Judy--The vinegar wyou are makingwith your oregano is about the best.

I teach vinegar classes and that recipe is a standard that goes over really

well.  I also make all my own italian seasoning.  I driy all the ingredients

and jar it up and store in a dark cool place and give it out at christmas.

i put vinegars or pastas or dry ingredients of pizza dough and recipes with

it and it always goes over big...with requests for larger amounts for next

year.  Also about wreaths...try a culinary wreath for your kitchen...use a

straw wreath as a base and use all the herbs you love as culinaries and

attach them...while fresh. Use T-pins to connect them and they dry form

fitting.  You can make it as full as you want.

Oh, never use metal (comepletely enameled utensils and pans(le creuset type)

are ok tho') especially aluminum pans when making vinegars...the chemical

reaction with the acid of the vinegar is not good.

Good luck.

Pat



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 08:59:37 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: Help my Tarragon

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 04:02 AM 29/06/1996 -0600, you wrote:

>Thanks for the advice about the basils, y'all - I think it _is_ a lemon

>basil plant, but I can't complain to the nursery because I buy from two and

>don't remember which one this plant came from.

>

>On a more urgent note, my French tarragon is dying!  I've been shielding it

>from the heat of the Texas sun as much as possible while giving it

>sufficient light, but it's not holding out well.  Should I cut my losses

>now and make herb vinegar of it?  Should I bring it inside?  Someone

>mentioned using Mexican marigold (I beleive) as a substitute - does it have

>the same light/soil requirements?

>

>*Sigh* this drought has been murder on my container garden - I've already

>lost my thyme and my St. John's Wort to the heat and my rosemary and hyssop

>to the snails; I came very close to losing my peppermint, but the recent

>rains have perked it back up (how it can tell the differnce between real

>rain and a good soak with my sprinkler I will never know).

>

>

>--

> - Boggles, aka Jennifer C. Boggess             boggles@io.com

>"Come to me, all you who are weary and burdened, and I will give you rest"

>     - Yeshua ben Miriam

>"I'm the one you're looking for; lay your burden down"  - Beans Barton

>



Jennifer--you guys realy must be having a drought if you are close to

loosing your mint...I truly thought nothing short of an atomic bomb would do

that stuff in.  I lost my tarragon this past winter for the first time ever,

but i think it just got tired of being covered with 3 feet of snow.  ..If I

were you I sould try (as well as the vinegar idea) chopping it and freezing

it...that is a great way I have found in keeping that fresh taste.

We lived in the desert once and boy, I really missed the rain.  Not so much

as the water...we were rationed to 4 hours every other day, but the actual

act of the rain...that is something we don't always appreciate until we

don't have it.

Anyway, good luck.

Pat

Stone Haus Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 09:09:05 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: HERB BREAD c/o Fran

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 02:20 PM 28/06/1996 -0500, you wrote:

>On Fri, 28 Jun 1996, Mary Jane Horton, DC wrote:

>

>> Here's some recipes that are going into the cookbook our herb society is

>>  publishing later this year.

>>  Fran

>>

>>  Fran.... will this herb cookbook be available for purchase to the

>> public?  The recipes sound wonderful!

>

>Yes, it will. And the recipes *are* wonderful. As part of the

>"production" committee, it has been my responsibility to test the recipes

>- as in cooking them - and test them - as in tasting them. It's a tough

>job, but somebody had to do it! Last committee meeting we were supposed

>to choose the cover art work but spent too much time testing/tasting!

>

>Anyway, the price is not set yet but we are hoping to have it finished by

>roughly October 1. I would be happy to announce its completion and the

>cost if that doesn't violate list rules against advertising (I myself

>would gain no financial profit, and our club is non-profit, if that makes

>a difference.)

>

>Fran

>



Hi Fran--What is the name of your herb club and where is it located? I

belong to a couple of herb clubs and all of them a chatting aobut doing

this.  One has made booklets for the lectures we do for the public, but

that's it.

I got a very nice recipe book fromt he Piccadilly herb club in Pittsburg...I

was abit dissapointed in it..many recipes without herbs...

i hope you didn't tell the list the name of your club befor and Imissedit.

I have been away from the computer for a couple of months due to carpal

tunnel pain and the operation...I have been going quickly thru the messages

this am before I get outside to weed.

...there is never enough thyme...

Pat Sweetman

stone haus herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 15:20:07 UT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Ronald Martin <RonCarol@MSN.COM>

Subject:      Garlic Ice Cream



For those garlic lovers that might be interested, here's a garlic ice cream

recipe that's from our Master Cook data base. I haven't tried it myself but if

you like garlic and want to experiment - enjoy!



                     *  Exported from  MasterCook  *



                             Garlic Ice Cream



 Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      Cups          Whole Milk

     1/4                Tea           Garlic -- freshly chopped

   1                    Vanilla Bean -- split in half

   1      C             Heavy Cream

   1 1/2  Cups          Granulated Sugar

   9                    Egg Yolks



1.  Put milk, garlic and vailla in a saucepan.  Bring to a boil and remove

from heat.

2.  In mixing bowl, blend cram, sugar & egg yolks.

3.  Strain the scalded milk mixture into the egg and sugar mixture, stirring

constantly.

4.  Return the combined mixture to the pan and stir continuously over moderate

heat until it coats the back of a spoon, about 10-15 minutes.

5.  Cook in an ice bath.  Add Cream mixture.  Freeze until firm.

 >From the Cuisine section of the "Weekly Planet"  Tampa Bay area, Florida Mar

16-22, 1995 issue





                   - - - - - - - - - - - - - - - - - -



Carol Martin



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 11:46:00 PST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Robert D. Kelsey" <rdkelsey@JUNO.COM>

Subject:      Re: For garlic lovers only



On Fri, 28 Jun 1996 15:45:42 -0400 Judy Ann Cooley <jcooley@VOYAGER.NET>

writes:

>......  Does the garlic penetrate our bodies and leave

>us smelling. Can he tell or does he do it to tease after knowing I have

consumed some?



You Bet He Can!!!



If you eat garlic, you probably won't smell it on someone else,

especially if you've both eaten it together. A boss I used to have would

regularly reek of garlic. I can't blame him though!



BK, in CT

rdkelsey@juno.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 10:14:48 PST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Terri C. Roessler" <yerri@JUNO.COM>

Subject:      Patchouli Plant



Hello All,

this is the first time I've posted to this list.  I just received some

plants from Southern Perineal and my Patchouli plant looks awful. It is

woody and most of the leaves have fallen off.  I am in Northwest Utah

and *think* I should keep this plant inside. Should I?



What should I do about this plant?  I re potted it quickly and gave it

lots of water and good vibes.  Should I wait and see if it gets new

leaves?  Should I trim it down?  I'm a newbie at herbs..so if I sound

stoopid..well, I'm not really.



I have been enjoying everybody's posts. I have a container garden and my

plants are doing well.  I started herbs by seed this spring and they are

outside and doing well.  My chamomile is doing especially well, looks

like it is going to bloom.



any help with the Patchouli Plant will be appreciated..thanks so much in

advance

Terri



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 09:37:08 -0700

Reply-To:     widera@unr.edu

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Debra Widera <widera@UNR.EDU>

Subject:      Re: Patchouli Plant

In-Reply-To:  <19960629.102225.10150.1.Yerri@juno.com> from "Terri C. Roessler"

              at Jun 29, 96 10:14:48 am

MIME-Version: 1.0

Content-Type: text/plain; charset=US-ASCII

Content-Transfer-Encoding: 7bit



Terri,



I received a patchouli plant from Southern Perennials & Herbs

about 2 months ago. Mine, however, was in much better shape

than how yours seems to be.



Anyway, I transplanted it immediately. Instead of just putting

it in a sunny window, or outside, I watered it well, put a plastic

bag over it (covering it *completely*: even the bottom) to give

it a humid environment (after all, patchouli comes from a humid

climate & Nevada is *very* dry; and this plant came all the way

from Mississippi, where it was also pretty humid) & put it in a

spot that gets sun off & on. After a week and a half of totally

ignoring it, I pulled off its plastic for short periods, increasing

the length of time without plastic covering each day, until, a

week later, it was out in the open.



That was at the end of April/beg. of May. I am happy to say my

patchouli is living outdoors (in a pot) and has grown to quite

a bushy plant! I mist it twice a week to give it the illusion

of humidity.



I hope this helps you.



Debra

widera@admin.unr.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 15:10:23 +0000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Comments:     Authenticated sender is <grumpy49@nexusprime.org>

From:         Suzy Lewis <grumpy49@NEXUSPRIME.ORG>

Subject:      Sun Dried Tomatoes



I'm not sure if this is an appropriate question for this list, but

hubby is bugging me about these extra tomatoes I have.  I do not have

a dehydrator, and I'm not sure about drying them outside as it's

pretty humid here in Florida.



I have quite a few tomatoes and I would like to know how to sun dry

them, and then what to do with them afterwards, i.e. cooking recipes.

Thanks in advance!  Maybe I'll get to use some of my basil and chives

that I've been trying to grow?!?!?



Suzy Lewis

May I always be the kind of person my dog thinks I am!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 15:25:38 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: My first Herb garden



In a message dated 96-06-16 22:50:47 EDT, you write:



>.  And I don't know what the

>roquette is.  I can't find it in my herb books....is it not an herb?



I can't find this in my herb or flower books either.  Did I miss the answer

to

this question?



Janice

Bean Station, Tn.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 15:25:37 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      Re: comfrey



In a message dated 96-06-21 13:37:12 EDT, you write:



>Greeting everyone...  I just bought a comfrey plant- which is doing

>nicely, however I read that comfrey has some ill side effects if used in

>quantity.  My question is, what side effects and what quantity?  Any one

>have any info on this?

>

>Thanks,

>Mary Jane



COMFREY



Throughout history comfrey has been acclaimed a great healer.

In the last 100 years, it has been seen--in addition--by a few

visionaries as a crop to feed the world's hungry.

Then, fairly recent scientific studies indicated that comfrey might

be carcinogenic, and this herb fell from grace. Now it stands caught

in the crossfire of opposing opinions.



HISTORY

Comfrey's reputation as a healing herb has lasted for a long

time--since around 400 B.C. The Greeks used it to stop heavy bleeding

and to treat bronchial problems. Disoscorides, a Greek physician

of the first century, prescribed the plant to heal wounds and mend broken

bones. In fact the word comfrey is derived from the Latin "conferta", meaning

grow together. Even the generic name of this plant offers the same allusion.

"symphytum" is Greek and means coming together. The Roman Pliny, a

naturalist and contemporary of Dioscorides, on experimenting with the roots,

remarked that they were so sticky that when lumps of meat were cooked

with them the pieces would all become glued together in one lump. It isn't

so surprising then that people were convinced that comfrey could close

wounds and drank tea for internal ailments: stomach disorders, diarrhea,

bleeding, and more.

Men and woman found more to do with this herb than heal their wounds

and illnesses. The leaves were cooked in soups and stews or tossed into

salads. Farmers cultivated comfrey as fodder for livestock.

Moved by the suffering caused by the Irish potato famine in the 1840's

and driven by a vision of the world being saved from hunger by comfrey.

Henry Doubleday, and Englishman, established a charitable association

to research the cultivation and use of comfrey. The association bearing

his name is still in existence today and publishes pamphlets and books

on comfrey's history, use, and cultivation.

The setback came in 1978. A study found that rats fed a diet containing

dried comfrey leaves and roots developed liver tumors after six months.

Initially, the news prompted even the Henry Doubleday Association to

caution against all but the external use of the herb. More recently, however,

the association has sponsored additional research along the lines of the

1978 study and seems set on refuting its findings.



Uses

Debate about the safety of comfrey for internal use is far from over.

Nevertheless, comfrey is an externally useful medicinal herb, and it has

other beneficial uses as well.



Medicinal:

Since I touched on this already I will skip this. But will be glad to send

it to anyone who wants it. Its a short three paragraphs long.



Culinary: Billed as "the world's fastest protein builder" and as a rare plant

source of vitaminB12, comfrey once enjoyed a place in the daily diet of

many a vegetarian. It was used as a salad green and a potherb. If its status

as a suspected carcinogen wasn't sufficient cause to end this practice,

knowing that comfrey is in fact a poor source of vitamin B12 should be.

An Australian study, conducted in 1983, confirmed that comfrey is indeed

one of those very rare plants that contains vitamin B12. But it also

demonstrated that you'd have to eat more than 4 pounds of comfrey a day

to get the minimum daily requirements of B12. Unless you are a hayburner,

eating 4 pounds a day of anything is not smart.

Ornamental:

You can be sure comfrey won't harm you in the garden. Since it is an easy,

fast-growing plant to raise, comfrey is well-suited to background and

foundation plantings. Its main drawback is that most varieties are clumsy

and rough. It tends to overrun other plants. Plant comfrey in a semiwild

area where it can display its handsome leaves and stunning flowers.

Cultivation:

You can propagate comfrey by seed, by dividing roots in the fall, or by

taking cuttings at any time. Set plants 3 feet apart in the ground. Choose

the location carefully as comfrey is a tough plant to get rid of once it has

established itself. Comfrey grows fairly easily and requires little

maintenance

once you get it started.

Harvesting and storage: The value of comfrey for medicianal or cosmetic use

lies in its allantoin content. Allantoin concentrates in the fastest-growing

part

of the plant. In the winter months, from January through March, the fastest-

growing part is the rhizome. By spring, it is the new young leaves. Harvest

accordingly. The rhizome or leaves can be dried and stored in a tightly

sealed

container.





Janice

Bean Station, TN



A thing of beauty is a joy forever..."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 15:25:59 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Janice D. Seals" <DianeTN5@AOL.COM>

Subject:      The safety of Comfrey



Two research studies are the basis for the controversy over comfrey's

safety. One demonstrated that rats fed a diet that was 8 percent comfrey

leaves developed liver cancers within six months. The other showed that

certain alkaloids in comfrey cause chronic liver problems in rats.

The Henry Doubleday Research Association, long a champion of comfrey,

was cautionary when the studies were first reported, but now is critical

of them. A pamphlet it published The Safety of Comfrey, concludes that....

although there are alkaloids of the liver damaging type in comfrey, there

are such small quantities in the leaves that reasonable consumption of

mature leaves, or of comfrey tea, even over a number of years, is unlikely

to cause any problems.

One pharmacognosist, Varro Tyler, Ph.D., of Purdue University, has

advised against eating comfrey or drinking comfrey tea. But another

commented that he could see no problem in drinking comfrey tea,

unless one were to drink 15 to 20 cups daily.



mmm... I think I'll stick to french mint tea.



Janice

Bean Station, Tn



A thing of beauty is a joy forever...."John Keats"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 17:11:22 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Herbal vinegar

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Well I went and did it.........made the herbal vinegar with the large

harvest of oregano.  Stay tune in two weeks when it comes out of its dark

hidehole and is tasted.

Any suggestion on how it gets used the very first time?  In case someone

didn't catch the ingredients from previous message, it has oregano, garlic,

little dried red chilies in red wine vinegar.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 16:33:09 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Jennifer Kersten <jenni4k@EARTH.INWAVE.COM>

Subject:      Re: Patchouli Plant

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>any help with the Patchouli Plant will be appreciated..thanks so much in

>advance

>Terri



Terri,



I'm really intrigued by the idea of a patchouli plant. Where did you get

it? Can you send the information? I've never heard of it but would love to

give it a try...thanks!



 Jennifer Kersten

jenni4@earth.inwave.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 17:45:21 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Fran <frich@TENET.EDU>

Subject:      Re: My first Herb garden

In-Reply-To:  <960629152538_145644044@emout15.mail.aol.com>

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



On Sat, 29 Jun 1996, Janice D. Seals wrote:



> In a message dated 96-06-16 22:50:47 EDT, you write:

>

> >.  And I don't know what the

> >roquette is.  I can't find it in my herb books....is it not an herb?

>

> I can't find this in my herb or flower books either.  Did I miss the answer

> to

> this question?



I think I missed the beginning of this so I may be off track, but I think

roquette is the same as rocket which is the same as, um, arugula? One of

those new-fangled greens :-).



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 17:17:02 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judi Burley <jburley@TRIANON.WORLDTEL.COM>

Subject:      Thanks and an idea



Hi:

Thanks so much to everyone who sent ideas for my fast growing lemon balm

and oregano.  I have cut them both back and will divide them  later in the

summer. You all are such a great wealth of information and i am so grateful

you are out there.

Now that super recipe for oregano vinegar this morning gave me a great

idea.

I am thinking of the gift baskets I like to do for the holidays - when the

snow is blowing - but now is the time we need to start making little things

for those baskets. I have a great recipe for Horseradish sauce that I

intend to make within the next few weeks.(as soon as i have enough courage

to dig the horseradish)  And I have already made one batch of orange mint

jelly.

What is your favorite herbal gift recipe?

How about posting it so that all of us can either make them or save them

for a time when we get around to it.  (Dec.20th is not a good time - trust

me!!!)

I will post the orange mint jelly recipe in my next posting and I save the

oregano vinegar recipe and will start it tomorrow - what else do you have

out there???

Judi

jburley@worldtel.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 20:01:32 -0600

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Mary Bourns <updoc@RT66.COM>

Subject:      Re: My first Herb garden

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Roquette is arugula.  A wonderful addition to salads and you can substitute

for basil in pesto.

Chris

updoc@rt66.com

>In a message dated 96-06-16 22:50:47 EDT, you write:

>

>>.  And I don't know what the

>>roquette is.  I can't find it in my herb books....is it not an herb?

>

>I can't find this in my herb or flower books either.  Did I miss the answer

>to

>this question?

>

>Janice

>Bean Station, Tn.

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 19:04:12 -0700

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Carole Mannino <sarabi@IX.NETCOM.COM>

Subject:      Re: Herbal vinegar

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 05:11 PM 6/29/96 -0400, you wrote:

>Well I went and did it.........made the herbal vinegar with the large

>harvest of oregano.  Stay tune in two weeks when it comes out of its dark

>hidehole and is tasted.

>Any suggestion on how it gets used the very first time?  In case someone

>didn't catch the ingredients from previous message, it has oregano, garlic,

>little dried red chilies in red wine vinegar.

>

>Sounds great!!! Would you e-mail me the recipe? I have an herb garden for

the first time this year, and am in need of recipes. I am growing Spearmint,

Lemon Balm, Oregano, Parsley, Basil, and Cilantro. TIA!!

Carole













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

  *         Carole Mannino            *

  *  NH Coordinator for Project Linus *

  *           Derry, NH               *

  *       sarabi@ix.netcom.com        *

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 20:48:42 PST

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "Terri C. Roessler" <yerri@JUNO.COM>

Subject:      Re: Patchouli Plant



Jenny..i found a company in Mississipi, Southern Perenneals and Herbs on

the Internet that sells Patchouli plants.  Their URL is

http://www.s-p-h.com.



thier 800# is 1-800-774-0079.  The plant was only $2.75. They had mugwort

too.. Can't remember the botanical name for mugwort..but they had it!



Terri



On Sat, 29 Jun 1996 16:33:09 -0600 Jennifer Kersten

<jenni4k@EARTH.INWAVE.COM> writes:

>>any help with the Patchouli Plant will be appreciated..thanks so much

>in

>>advance

>>Terri

>

>Terri,

>

>I'm really intrigued by the idea of a patchouli plant. Where did you

>get

>it? Can you send the information? I've never heard of it but would

>love to

>give it a try...thanks!

>

> Jennifer Kersten

>jenni4@earth.inwave.com

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 29 Jun 1996 23:02:34 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Thanks and an idea

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Hey thre Judy...this is from Judy the oregano vinegar maker.....did you see

my posting on rose sugar?



At 05:17 PM 6/29/96 -0700, you wrote:

>Hi:

>Thanks so much to everyone who sent ideas for my fast growing lemon balm

>and oregano.  I have cut them both back and will divide them  later in the

>summer. You all are such a great wealth of information and i am so grateful

>you are out there.

>Now that super recipe for oregano vinegar this morning gave me a great

>idea.

>I am thinking of the gift baskets I like to do for the holidays - when the

>snow is blowing - but now is the time we need to start making little things

>for those baskets. I have a great recipe for Horseradish sauce that I

>intend to make within the next few weeks.(as soon as i have enough courage

>to dig the horseradish)  And I have already made one batch of orange mint

>jelly.

>What is your favorite herbal gift recipe?

>How about posting it so that all of us can either make them or save them

>for a time when we get around to it.  (Dec.20th is not a good time - trust

>me!!!)

>I will post the orange mint jelly recipe in my next posting and I save the

>oregano vinegar recipe and will start it tomorrow - what else do you have

>out there???

>Judi

>jburley@worldtel.com

>

>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 00:18:24 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Sheryl Louise Henderson <shend01@EMORY.EDU>

Subject:      Indoor Container Herb Gardening (fwd)

MIME-Version: 1.0

Content-Type: TEXT/PLAIN; charset=US-ASCII



Hi.  I am newly posting to the list and have a few questions on raising

herbs indoors.  Two years ago I began raising herbs indoors when I

started living in an apartment.  There was a wonderfully sunny window and

my basil, mint, marjoram, lavendar, thyme and rosemary thrived and were

always on hand for cooking.  For the past year, I've lived in a different

apartment, and unfortunately do not have direct access to an outside

porch or patio.  My sunroom has an eastern exposure, but I discovered

that when the outdoors trees are in full leaf, the best I get is early

morning filtered sun.  I would like to optimize the growth and the oils

in these herbs for these conditions while awaiting the time that I shall

have an outdoor yard.  Does anyone have suggestions/experience with

the best means for lighting, types of bulbs and distance?  Also, what is

the best type of fertilizer? At the momemt my sweet basil is doing fine,

but it is still young.  The thyme which is a little further from the

fluorescent plant grow bulb (120 watts) has not done as well.

     I have read many books but don't always find the information.

Experience is often the best.



Thank you in advance.  I am enjoying the advice and recipes and hope to

contribute.



Sheryl



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 03:49:13 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: Roses,Roses,Roses

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



At 04:57 PM 27/06/1996 +0800, you wrote:

>>ROSEWATER

>

>Wow, that was an eye opener.. Over here we have something called

>Rose syrup that usually comes in bottle form - it's supposely a

>middle eastern invention and used to be made from real rose petals

>(perhaps a few centuries back). It is drank either dilluted

>in ice water or added to iced milk to make a pink coloured

>drink locally called "Bun Dong" - The concoction looks like

>strawberry milk but is totally different in taste.

>

>Perhaps the Rose Sugar recipe can be adopted thus?

>

>Regards,

>

>Dorian

>S'pore

>27/vi





hey dorian...where is "over here"?  i used to live the middle east

(cyprus)and was exposed to rose syrup...very unpleasnt stuff for me...my

kids did not even like it.  I personally think it was put in anything

sweet...I could taste it in a snickers bar...yarg.  Because of that I sure

did not have a problem loosing weight during our tour there.  But I did

learn about thyme and rosemary and lemon while we were there...THAT was

worth the stay.

pat



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 08:59:24 -0500

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         BOB SCOTT <URWD77A@PRODIGY.COM>

Subject:      Re: My first Herb garden



Arugla is roquette.



Bob Scott

Wind-Kissed Herbs



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 09:16:49 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Connie Bergen <Connie1055@AOL.COM>

Subject:      Re: My first Herb garden



Janice



I'll add to the others who have explained that rocket (roquette in France) is

the salad green also called arugula ---  it's really easy to grow!  I

purchased alot of seed this spring, after having one plant last summer (in a

container).  It germinates very quickly (only a few days) and grows into a

plant very quickly also.  I cut off leaves for many weeks.  This summer, I

have planted many seeds, and already have many young plants, just barely big

enough to begin harvesting,  so I will have the luxury of cutting the leaves

when they are only 2"-3" long, and more tender.  The taste tends to be

peppery, which is why some people especially like it, but the younger the

leaves, the more mild the flavor.  In hot weather, they bolt sooner , but the

flowers can also be used in salads.



There are 2 recipes for rocket in "The Savory Way" by Deborah Madison of

Greens restaurant in San Francisco (Whole Wheat Noodles with Rocket, Garlic

and Chili, and Fig and Rocket Salad).  Last summer I never had enough, but

this summer I intend to try both.  Let me know if you want either or both

recipies.



Connie

Connie1055@aol.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 08:11:00 MDT

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Thanks and an idea

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>Hi:

>Thanks so much to everyone who sent ideas for my fast growing lemon balm

>and oregano.  I have cut them both back and will divide them  later in the

>summer. You all are such a great wealth of information and i am so grateful

>you are out there.

>Now that super recipe for oregano vinegar this morning gave me a great

>idea.

>I am thinking of the gift baskets I like to do for the holidays - when the

>snow is blowing - but now is the time we need to start making little things

>for those baskets. I have a great recipe for Horseradish sauce that I

>intend to make within the next few weeks.(as soon as i have enough courage

>to dig the horseradish)  And I have already made one batch of orange mint

>jelly.

>What is your favorite herbal gift recipe?

>How about posting it so that all of us can either make them or save them

>for a time when we get around to it.  (Dec.20th is not a good time - trust

>me!!!)

>I will post the orange mint jelly recipe in my next posting and I save the

>oregano vinegar recipe and will start it tomorrow - what else do you have

>out there???

>Judi

>jburley@worldtel.com

>

Judi, a fellow Master Gardener made his own horseradish and, in telling of

his experience, couldn't emphasize too strongly that you should grate it out

of doors.  If you grate it indoors, you may not be able to use your home for

several hours.  Also, I earlier saw a note that you shouldn't put your face

too close to it or you'll burn your corneas.  Whoever posted that said it's

the same ingredient as mustard gas...take care, Margaret



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 12:39:35 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: mushroom soil for herbs

Mime-Version: 1.0

Content-Type: text/plain; charset="iso-8859-1"

Content-Transfer-Encoding: quoted-printable



>A friend suggested I mix mushroom soil to enrich my predominantly clay

>top soil.  Mushroom soil is so cheap it makes me wonder if its any good

>and if it will be okay for my newly forming herb garden.  Any thots

>on this would be appreciated.  The nursery man in distincly vague about

>its benefits/drawbacks.

>Thanks,

>

>Mary Jane



We stopped using it because the PH was so variable and we ended up with

some very acid patches of soil. Pity because it is plentiful and cheap.



Michael Bailes

The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250 Australia

fax 61 43 651979 E:Mail:frgntgar@ozemail.com.au

"The moving finger writes; and, having writ,

 Moves on: nor all thy Piety nor Wit

Shall lure it back to cancel half a Line,

Nor all thy tears wash out a word of it."

Rub=E1iy=E1t of Omar Khayy=E1m (c1000AD) , Edward Fitzgerald,(c1800AD) first

edition



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 12:39:41 +1000

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Michael Bailes <frgntgar@OZEMAIL.COM.AU>

Subject:      Re: catnip and herbs cats might like

Mime-Version: 1.0

Content-Type: text/plain; charset="iso-8859-1"

Content-Transfer-Encoding: quoted-printable



>I also read that valarian is very attractive to cats,so next time your

>making up

>some goodies for your cat include some dried valrian.

They like Cat Thyme too

MBTFG



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 11:24:55 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         PH Twiss <whoiam@ZEUS.JERSEY.NET>

Subject:      roquette

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



Roquette is a potherb, a salad green betcha if I said "arugula" you'd know

it.  Same thing.  A.k.a.  Rocquette, Salad rocket, Italian cress, etc. Latin

name: Eruca sativa. Actually quite ancient, the Romans knew & used it.



Pat

---------------------

>>.  And I don't know what the

>>roquette is.  I can't find it in my herb books....is it not an herb?



>I can't find this in my herb or flower books either.  Did I miss the answer

>to this question?



>One of those new-fangled greens

------------------------





 I am:  whoiam@zeus.jersey.net

===============================

               39.39'45"N    75.04'15"W

===============================

   Everything leaves tracks on your mind

===============================



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 1 Jul 1996 09:40:00 +0800

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         "John D. McLaren" <godorian@SINGNET.COM.SG>

Subject:      Re: Roses,Roses,Roses

Mime-Version: 1.0

Content-Type: text/plain; charset="us-ascii"



>hey dorian...where is "over here"?  i used to live the middle east

>(cyprus)and was exposed to rose syrup...very unpleasnt stuff for me...my

>kids did not even like it.  I personally think it was put in anything

>sweet...I could taste it in a snickers bar...yarg.  Because of that I sure

>did not have a problem loosing weight during our tour there.  But I did

>learn about thyme and rosemary and lemon while we were there...THAT was

>worth the stay.

>pat



Hi Pat,



I'm living in Singapore. Over here we are infleunced alot by Arab &

middle Eastern cooking. There is a sizable Arabian trading community here

since before the founding of the ex-British colony, and their religion

and food culture is heavily intertwined into the local customs.



As for rose syrup, you are not alone in your dislike for it, I hated it

intensely at first. I don't know what chemical reactions occur, but by

adding it to milk instead of water, it is, well, "a completely different

cup of tea" - It actually tastes really good, honest, try it. Another way

to have it is to pour it on very finely crushed ice to form a kind of

instant sorbet. But if you hated Rose syrup in water you'd probably hate

it this way as well.





Regards,



Dorian,

S'pore

1/vii



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 22:21:12 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: Roses,Roses,Roses

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OAt 09:40 AM 01/07/1996 +0800, you wrote:

>>hey dorian...where is "over here"?  i used to live the middle east

>>(cyprus)and was exposed to rose syrup...very unpleasnt stuff for me...my

>>kids did not even like it.  I personally think it was put in anything

>>sweet...I could taste it in a snickers bar...yarg.  Because of that I sure

>>did not have a problem loosing weight during our tour there.  But I did

>>learn about thyme and rosemary and lemon while we were there...THAT was

>>worth the stay.

>>pat

>

>Hi Pat,

>

>I'm living in Singapore. Over here we are infleunced alot by Arab &

>middle Eastern cooking. There is a sizable Arabian trading community here

>since before the founding of the ex-British colony, and their religion

>and food culture is heavily intertwined into the local customs.

>

>As for rose syrup, you are not alone in your dislike for it, I hated it

>intensely at first. I don't know what chemical reactions occur, but by

>adding it to milk instead of water, it is, well, "a completely different

>cup of tea" - It actually tastes really good, honest, try it. Another way

>to have it is to pour it on very finely crushed ice to form a kind of

>instant sorbet. But if you hated Rose syrup in water you'd probably hate

>it this way as well.

>

>

>Regards,

>

>Dorian,

>S'pore

>1/vii

>



Oops Dorian---you may get a partial message from me...not being a computer

whiz I think I just hit the wrong button.  I just had a carpal tunnel

operation and have a new ergomatically correct key board that is driving me

nuts...anyway---sorry if I did.

OK--are you really learningabout new herbs whil in Singapore?  I always was

amazed when we lived out of country how wonderful the herbs were I discovered...

I don't know how long you have been there or where home is but here in the

USA we are getting a real influx of new herbs from Asia and Mexico.  It

seems that is where the new imagrants are coming from and bringing all the

new herbs with them leagally and otherwise. Some are great and apparantly

some are not so safe. It is hard to believe that back in the early 60's

here, oregano was an ethnic herb and pizza (as acooking kit in abox) had

barely hit our midwestsection.

So you use a lot of lemon grass there? Is the food mostly spicey?  I have

lived in losts of places, but never farther east that Cyprus or farther west

than California.

Well take care.

Thyme and thyme again--

Pat

Stone Hause Farm

Pennsylvania USA



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 22:31:35 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: mushroom soil for herbs

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At 12:39 PM 30/06/1996 +1000, you wrote:

>>A friend suggested I mix mushroom soil to enrich my predominantly clay

>>top soil.  Mushroom soil is so cheap it makes me wonder if its any good

>>and if it will be okay for my newly forming herb garden.  Any thots

>>on this would be appreciated.  The nursery man in distincly vague about

>>its benefits/drawbacks.

>>Thanks,

>>

>>Mary Jane

>

>We stopped using it because the PH was so variable and we ended up with

>some very acid patches of soil. Pity because it is plentiful and cheap.

>

>Michael Bailes

>The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250 Australia

>fax 61 43 651979 E:Mail:frgntgar@ozemail.com.au

>"The moving finger writes; and, having writ,

> Moves on: nor all thy Piety nor Wit

>Shall lure it back to cancel half a Line,

>Nor all thy tears wash out a word of it."

>Rub=E1iy=E1t of Omar Khayy=E1m (c1000AD) , Edward Fitzgerald,(c1800AD)=

 first

>edition

>

Michael--I have heard somewehre that the nutrients in muchroom soil are

really all used up ergo the cheap price.  I have to work at my local

extension office on Tuesday so I will check and let you know.=20

Pat=20



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 23:27:21 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Ham Baked in Herbs compliments of Martha Stewarts Living Magazine

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Well I finally had the time to track it down...here is the receipe you have

been waiting for...incidently this serves 16.................



1 18 lbs fresh ham

18 garlic cloves

1 bunch of chervil with flowers

1 bunch basil

1bunch thyme

10 young, tender bay leaves

salt and freshly ground pepper

1/2 pound fresh-cut grass, 6" to 10" long, washing and stored in cold water

(see note)

1 bunch chives

1 bunch tarragon

1 bunch parsley

2 oranges, sliced thick

2 bottle of dry ros'e or dry white wine (for the cook) not really just

kidding...you need it for the receipe



1.  Heat the oven to 325 degrees

2.  With boning knife, trim all but 1/4" of fat from the ham, leaving 4" of

rind around the shank.  Using a paring knife, make small incision in the

meat, about 1/2" deep and 1/4" apart.

3.  Peel 10 of the garlic cloves and slice them lenghtwise.  Insert the

garlic slices with alternating sprigs of chervil flowers, basil, thyme, and

bay leaves.  Ther herbs and garlic should almost cover the meat.  Lightly

sprinkle with salt and pepper.  Crush the remaining 8 garlic cloves, leaving

them in their peels, and set aside.

4.  Line a large roasting pan 5 3/4" high and 16" in diameter with the

fresh-cut grass, about 1" thick on the bottom and around the sides.  Reserve

some grass and herbs for presentation.  Layer the chives, tarragon, and

parsley on the bottom and sides of the pan.  Place the orange slices on top

of the herbs and then cover the orange slices with the basil.  Place the ham

in the roasting pan with the crushed cloves of garlic and gently pour the

entire bottle of wine around the meat.  Bake for 30 minutes and then cover

loosly with aluminum foil.  Continue to braise for another 5 hours, basting

if necessary.  Remove the foil for the last 30 minutes of cooking to lightly

brown the meat.

5.  When the ham has finished cooking, remove it from the roastig pan to a

carving board and allow it to sit, loosely covered with aluminum foil, for

30 minutes prior to slicing.

6.  While the ham is resting, strain the cooking juices from the roasting

pany through a sieve into a saucepan, saving the orange slices.  Add them to

the juices.  Over medium heat, allow the juices to gently boil and reduce by

half.  Skim off the fat and strain the liquid again to remove the orange

slices.  Serve hot with the ham on a large platter, garnished with the

reserved grass and herbs.



NOTE:  Locate an area in advance with tender, young, organically grown grass

that has not yet been cut.  It is best to cut it very early in the morning

while the dew is still evident; this will prevent the grass from drying out

while you are cutting it.  Wrap cut grass in damp paper towels to keep it

fresh until it reaches the kitchen sink.  Wash the grass throughly in cold

water and keep it in a bowl of cold water until ready to use.



As Martha would say, "it's a good thing."



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 30 Jun 1996 23:42:59 -0400

Reply-To:     The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

Sender:       The Culinary Herbs & Spices List <HERBS@HOME.EASE.LSOFT.COM>

From:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: grass

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Receipe is on its way...if you don't have it in your que, let me know and

I'll send you a copy...............judy





At 08:55 AM 6/21/96 -0500, you wrote:

>Judy,  I'll take the ham n' grass recipe!Thanks!

>

> Andie

>wool84@niia.net

>

>



