



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 1 Oct 1996 14:19:53 -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: HERBS Digest - 27 Sep 1996 to 28 Sep 1996



>------------------------------

>Date:    Sat, 28 Sep 1996 10:55:40 -0400

>From:    Chris McElrath <Mcmariah@AOL.COM>

>Subject: Re: Herbal Gifts

>

>In a message dated 96-09-27 01:48:19 EDT, you write:

>

><< Place aromatic herb leaves and flowers on the sheets as

> they are rolled.  >>

>

>How do these burn?  Do the dried herb fronds burn up in a flash or do they

>just wilt into the wax pool?  Or do you crumble the herbs as you roll?  Could

>you also refresh my memory as to where to find the beeswax sheets?

>Thanks! Chris



If you crumble the herbs, they'll just melt into the wax.  Occasionally a

particle will climb the wick and the flame will flare a bit, but you don't

have to worry about flashes.  If you leave long bits of stem, they might

act as secondary wicks.



Michaels craft stores carry the beeswax sheets, as well as 'candle kits'

with the sheet, wick, and artificial color and fragrance.  I suggest you

get just the sheets and buy the wicks seperately, to let the scent of the

herbs through.  Good beeswax should smell like a beehive, and not much

else.



DISCLAIMER: yes, I _am_ affiliated with Michaels, embarrassingly enough;

I'm an underpaid, overworked cashier for them.  Please don't assume that I

speak for them, though.  I'm not even particularly fond of them, at the

moment (they cut my hours).



--

 - 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:         Tue, 1 Oct 1996 13:35:00 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:      secrets of the still



A few weeks ago, someone on this list said "Secrets of the Still" was one of

the best books on distilling herbs.  That person also said it was out of

print.  Does anyone know the author, publisher or year it was printed?

Thanks very much, Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 1 Oct 1996 17:21:48 -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:         Maureen Rogers <HERBWORLD@AOL.COM>

Subject:      Re: secrets of the still



Secrets of the Still by Grace Firth, 1983, EPM Publications, Inc., 1003

Turkey Run Rd., McLean, VA 22101



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 1 Oct 1996 18:02:44 -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:         Launa Allen  LA1971 <LA1971@AOL.COM>

Subject:      Re: flavored vinegars



Ive made Hot Pepper vinegar using white wine vinegar & hot peppers right in

the bottle. Ive tried various degrees of peppers & the vinegar packs a punch

so use sparingly !



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 2 Oct 1996 16:42:05 +0000

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

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

From:         Andie Paysinger <asenji@THEMALL.NET>



No frost here yet,(Southern California desert) though it has been a

little below 50 at night but still in the 80s during the day.

I have been spending most of the day in the garden harvesting my

herbs.  I have tied up about 160 bundles so far and there seems to be

no end in sight.  I could swear that I cut a plant back one day the

the next it seems there is another bunch of stems to cut.

I spent two hours this afternoon digging up half of my ginger patch

and cleaning the corms and spreading them to dry a little.

Tomorrow I will dig the tumeric.

Tonight I have to cook the tomatoes I picked this morning - time to

make marinara sauce.

Last night I was up until 1:30 a.m. making abut 5 pounds of pesto

which is now in the freezer.

I am so glad I bought a Vita-Mix, the Cuisinart works O.K. but the

Vita-Mix does a fantastic job.  It is one of the most versatile

kitchen tools I have ever used.



--

Andie Paysinger  &  the PENDRAGON crew

ANDIES ARTWORKS - Fine Art Engraving in Glass

Lancaster,  California USA

asenji@themall.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 2 Oct 1996 20:37:45 -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:         pat seibert <pseibert@RBDC.RBDC.COM>

Subject:      harvest



hi all,



WOW!!  andie's garden sounds wonderfully productive.  sure could use some of

that warm sunny weather in cal.  it's been rainy, rainy, rainy and in the

60s here.  i'm afraid i may not be able to get my basil harvested (what's

left that is) before frost. i don't really expect frost before the end of

the month and then if we can get our stuff through it without damage we'll

have several more weeks till hard frost probably. but this year has

certainly not been usual so who knows what can happen.  my pineapple sage is

beautiful!! I have a ton of stuff to get into the greenhouse, but as usual

i'll wait till the last minute. i just hate the thought of cold weather.

made some nasturtium vinegar last week. beautiful color, added peppercorns

to it.



pat

shivering in nc



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

pat seibert

pseibert@rbdc.rbdc.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 2 Oct 1996 21:12:09 -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:         Jannell Taylor <jtaylor@HADCO.COM>

Subject:      Re: mail



Keith,

  I don't know what everyone else is up to but I spent all day potting and

protecting all my precious plants for the frost that is supposed to hit

us here in New York tommorrow night.  Looks like my gardening here is going

to be over sooner than I had hoped (except for the indoor nursing of my

tender perennials).  What a bummer.



   Have a good one.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 2 Oct 1996 22:12:28 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: mail



        Between Andie's bountiful harvest and Pat's greenhouse, I'm green

with envy!  I brought in what was left of my herbs: basil, parsely,

garlic chives, rosemary, regular and pineapple sage (also growing like

crazy), mint and oregano, but I'm still hoping we don't have a frost.

        At least the house smells like an herb garden!

        By the way, does anyone know of a source for Mexican oregano

plants or seeds.  A local greenhouse had it two years ago, but I haven't

been able to find it since.



Nancy Anne

fry0537@waldo.ivcc.edu                  "We are such stuff as dreams are

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 00:07:35 +0000

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

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

From:         Andie Paysinger <asenji@THEMALL.NET>

Subject:      Re: mail

MIME-Version: 1.0

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

Content-Transfer-Encoding: 7bit



N. A. Fryxell wrote:

>

>         Between Andie's bountiful harvest and Pat's greenhouse, I'm green

> with envy!  I brought in what was left of my herbs: basil, parsely,



I have a lot of people stop by to look at my garden because it is the

only herb garden around here.  The problem with most people is they do

not want to do the work required to have an extensive garden.  I have

everything in raised beds, I do a lot of composting and also worm

composting.  I have studied the requirements of the plants I grow and

have created "micro-climates" to accomodate ones that are not desert

natives. And it is entirely organic, no pesticides, no chemical

fertilizers.  We have a very good and very deep well so have no

shortage of water.  (The water tastes better than premium bottled

water)



--

Andie Paysinger  &  the PENDRAGON crew

ANDIES ARTWORKS - Fine Art Engraving in Glass

Lancaster,  California USA

asenji@themall.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 08:21:26 +0000

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

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

From:         Lee/Karen Roesner <paradigm@MC.NET>

Subject:      white flowering oregano



Hi



I have a quick question that I cannot find the answer (although I

confess I haven't looked that hard). Is there a white flowering oregano

and if so, what is it called? Can you tell me a little about it?



Thanks



Karen



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 10:09:07 -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:         pat seibert <pseibert@RBDC.RBDC.COM>

Subject:      Re: white flowering oregano



karen,



oregano is pretty confusing because of the many types.  greek oregano

(Origanum heracleoticum) has white blooms and much more flavor than the pink

flowered variety. also a spanish type, Origanum virens, which i've never

seen and is not very hardy. the white blooming varieties seem to have more

flavor then others.  there is also an italian oregano, but don't know if it

is different from the greek or not. i think they are pretty similar.

Parks Success With Herbs published by parks seed in greenwood, sc has some

pretty good info on oregano.  the best way to decide if you want to buy an

oregano plant is to taste it. i'm very interested in acquiring a mexican

oregano also. probably richters has it, but i haven't checked.>



pat in nc



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

pat seibert

pseibert@rbdc.rbdc.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 08:33:00 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: white flowering oregano



Richters does have Mexican oregano plants in their catalog.  Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 12:52:56 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: white flowering oregano



        Karen,



        I know there is a white flowering oregano because I have one

currently flowering in a pot on the porch.  I was given the original

plant from a friend several years ago and don't remember if it was any

special strain or just plain oregano. I do know it is very hardy and

grows rampant  ( Il. zone 5)



Nancy Anne

fry0537@waldo.ivcc.edu                  "We are such stuff as dreams are

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



On Thu, 3 Oct 1996, Lee/Karen Roesner wrote:



> Hi

>

> I have a quick question that I cannot find the answer (although I

> confess I haven't looked that hard). Is there a white flowering oregano

> and if so, what is it called? Can you tell me a little about it?





From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 12:57:50 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: white flowering oregano



        Pat,

        Where is Richters? I've heard them mentioned before, but am not

familiar with them. (and if you find a Mexican oregano, let me know.  It

is stronger and more flavorfull than any other I'v tried)



Nancy Anne

fry0537@waldo.ivcc.edu                  "We are such stuff as dreams are

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



On Thu, 3 Oct 1996, pat seibert wrote:

> pretty good info on oregano.  the best way to decide if you want to buy an

> oregano plant is to taste it. i'm very interested in acquiring a mexican

> oregano also. probably richters has it, but i haven't checked.>





From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 14:54:38 -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:         Tom & Donna Dawson <tomd@COMPUSMART.AB.CA>

Subject:      Re: white flowering oregano



Yes - Richters carry Mexican Oregano - they are in Ontario, Canada

email orderdesk@richter.com

Donna



At 12:57 PM 10/3/96 -0500, you wrote:

>

>        Pat,

>        Where is Richters? I've heard them mentioned before, but am not

>familiar with them. (and if you find a Mexican oregano, let me know.  It

>is stronger and more flavorfull than any other I'v tried)



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

Tom & Donna Dawson

Group 21/ICanGarden.com

http://www.ICanGarden.com

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 15:44:10 -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:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: white flowering oregano



At 02:54 PM 03/10/1996 -0600, you wrote:

>Yes - Richters carry Mexican Oregano - they are in Ontario, Canada

>email orderdesk@richter.com

>Donna



To whomever out there---from what I've  read, Mexican Oregano is not a true

aregano is it?

Pat @ Stone Haus



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 17:16:29 -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:         Tom & Donna Dawson <tomd@COMPUSMART.AB.CA>

Subject:      Re: white flowering oregano



Richter's says ...."often sold as a true oregano"...

Donna



>To whomeverout there---from what I've  read, Mexican Oregano is not a true

>aregano is it?

>Pat @ Stone Haus



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

Tom & Donna Dawson

Group 21/ICanGarden.com

http://www.ICanGarden.com

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 14:18:18 -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:         Daniel Wayne Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: white flowering oregano



I have a white flowering oregano labeled as 'Richter's Finest'. Beautiful

flower and wonderful flavor!! My very favorite oregano. I found it at a

local nursery. Richter's has a site on the web at richters.com



> Richter's says ...."often sold as a true oregano"...

> Donna



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 19:41:44 -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:         pat seibert <pseibert@RBDC.RBDC.COM>

Subject:      Re: white flowering oregano



nancy,



richters is in goodwood, ontario, canada. they have a very extensice

catalog. phone:(905)640-6677

email: orderdesk@richters.com



margaret wrote that they do indeed have mexican oregano.  it is called

Lippia graveolens. does anyone know how it grows and how tender? i saw it

briefly last week on possibly victory garden (not sure where) and it caught

my interest but it looked somewhat like origanum to me but my tv was dying

so i couldn't really tell. if anyone knows about this plant please help.



pat in nc

At 12:57 PM 10/3/96 -0500, you wrote:

>

>        Pat,

>        Where is Richters? I've heard them mentioned before, but am not

>familiar with them. (and if you find a Mexican oregano, let me know.  It

>is stronger and more flavorfull than any other I'v tried)



pat seibert

pseibert@rbdc.rbdc.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 20:03:38 -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:         pat seibert <pseibert@RBDC.RBDC.COM>

Subject:      richters



hi all,



all this talk about richters makes me wonder if anyone on the list is going

to the commercial herb growing conference sponsored by richters in goodwood

the end of the month.  i'll be going and thought it would be nice to meet

some of you.



pat in nc



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

pat seibert

pseibert@rbdc.rbdc.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 20:48:00 +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 <jdillon@pop.gate.net>

From:         jdillon <jdillon@GATE.NET>

Subject:      Richters



Got my catalog today and it is wonderful except for the postage cost

jdillon@gate.net

Central FL. zone 9



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 3 Oct 1996 22:47:25 -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:         Debbie Grayson Bone <ssr@SCCOAST.NET>

Organization: Sam's Service & Repair, Inc.

Subject:      Re: HERBS Digest - 1 Oct 1996 to 2 Oct 1996



I see from the messages that all you guys are bringing in your herbs, I

thought they wintered over. I am in S.C. Do I need to start digging? I am

directly on the coast and just planned to cover them with straw.



Debbie

--





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

                                              SSR

                               Copiers/Fax/Typewriters/Office Supplies

                                         Toners/Ribbons

                                    Complete Office Machine Repair

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 07:49:00 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: white flowering oregano



>nancy,

>

>richters is in goodwood, ontario, canada. they have a very extensice

>catalog. phone:(905)640-6677

>email: orderdesk@richters.com

>

>margaret wrote that they do indeed have mexican oregano.  it is called

>Lippia graveolens. does anyone know how it grows and how tender? i saw it

>briefly last week on possibly victory garden (not sure where) and it caught

>my interest but it looked somewhat like origanum to me but my tv was dying

>so i couldn't really tell. if anyone knows about this plant please help.



Well, I've grown this plant, but didn't use the leaves.  It's much larger

than other oreganos, mine grew to about four feet tall, and about 3 feet in

diameter (although it was leggy, I admit).  Leaves are about two inches

long.  It has the usual Lippia cone-like (don't know the true name) flowers,

similar to those of Aztec Sweet Herb which is sometimes known as a Lippia,

sometimes not.  Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 10:43:59 -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:         Launa Allen  LA1971 <LA1971@AOL.COM>

Subject:      Patchouli



Hi there-



Does anyone grow Patchouli ? Where can I get it ? Does it start from seed

well ?

Any tips on conditions etc... ?



Thanks for any info !



Launa



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 08:02:58 -0700

Reply-To:     widera@admin.unr.edu

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

From:         Debra Widera <widera@ADMIN.UNR.EDU>

Subject:      Re: Patchouli



I grow patchouli! I got my plant from Southern Perennials & Herbs.

It arrived in great condition, although small, and has grown

*tremendously* over the summer (I left it outside, but in a pot so

I can bring it in in the winter).



Debra

widera@admin.unr.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 08:18:42 -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:         Daniel Wayne Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: Patchouli



I grow patchouli here in Oregon. It is in a pot and this is the first year

that I've grown it. The botanical name for this is Pogostemon cablin. It is

grown in rich, moist soil with high humidity, minimum 61-64 degrees F. This

plant rarely sets seed so your best bet would be to buy a plant. It can be

propagated by greenwood cuttings, with a heel in late spring, or by

division in spring or autumn. Pinch out or cur back plants in spring to

encourage growth.

This is not used in culinary uses, but does have medicinal uses. It can

also be used in potpourris or distilled for oil.

Good Gardening :~)





From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 08:29:55 -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:         Daniel Wayne Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: HERBS Digest - 1 Oct 1996 to 2 Oct 1996



It really depends on what herbs you've got. I have brought in my patchouli,

lemon grass, lemon verbena and pelargonium because they won't survive any

frost. Although in my area it shouldn't freeze for another month, but

better safe than sorry.

Good gardening :~)



----------

> From: Debbie Grayson Bone <ssr@SCCOAST.NET>



> I see from the messages that all you guys are bringing in your herbs, I

> thought they wintered over. I am in S.C. Do I need to start digging? I am

> directly on the coast and just planned to cover them with straw.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 09:28:36 -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:         Ed Kochanowski <egk@EGK.COM>

Subject:      Re: Patchouli



You can get seeds from Richters, (the same guys who have been brought up a

few times in this list recently).  I got a pack of Patchouli from them but

haven't planted it yet.  maybe we should start a patchouli growers club or

something :).



--Ed



On Fri, 4 Oct 1996, Launa Allen  LA1971 wrote:

> Does anyone grow Patchouli ? Where can I get it ? Does it start from seed

> well ?





From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 09:59:52 PDT

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

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

Subject:      Re: Peat moss disease



Help! I am looking for information on a fungus infection of

humans caused by handling peat moss. I believe it is called

Sporotrichosis (??). I had a lengthy posting of it which I

downloaded from one of the garden lists, made hardcopy of,

deleted, then lost the hard copy. If any of you have this info

or know where I can find it, please email me ASAP.

Thanks!

My basil is starting to show the effects of the cold night, but

interestingly, the Thai Basil (3' tall), the African and Mrs.

Burns Lemon don't look at all bad. Of course, all are in full

flower just now. I made lots of different flavored vinegars and

I am especially fond of the Genovese basil and Superchili pepper

one.

Pat Patterson

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 09:57:49 -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:         Ed Kochanowski <egk@EGK.COM>

Subject:      Re: Patchouli



Hi Daniel,

I am going to try growing some patchouli this winter. I was afraid to grow

it this summer due to it being quiet hot and dry in the San fernando

valley.  It looks like I made the right decission from your enviornmental

description.  How large do the Patchouli plants get?  (ie how big a pot

should I stick it in).  I didn't realise how many people on this list grow

patchouli!  Guess a lot of people still remember the 60's :).



--Ed



On Fri, 4 Oct 1996, Daniel Wayne Poindexter wrote:



> I grow patchouli here in Oregon. It is in a pot and this is the first year

> that I've grown it. The botanical name for this is Pogostemon cablin. It is

> grown in rich, moist soil with high humidity, minimum 61-64 degrees F. This

> plant rarely sets seed so your best bet would be to buy a plant. It can be

> propagated by greenwood cuttings, with a heel in late spring, or by

> division in spring or autumn. Pinch out or cur back plants in spring to

> encourage growth.

> This is not used in culinary uses, but does have medicinal uses. It can

> also be used in potpourris or distilled for oil.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 12:28:13 CST

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

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

From:         Jeff Kashmier <jeffrey-kashmier@AUGUSTANA.EDU>

Subject:      Edible Flowers



Hello



I am a newcomer to this subject.  I have worked as a produce

inspector for a couple of years now, and have received in stock,

edible flowers.  I have been curious for a long time now, what

someone would use these for.  If anyone has any information, please

let me know.  This seems like this has a lot of interesting

possiblities.



Thank You,

Jeff



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 14:02:38 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: white flowering oregano



        Pat,

                I had one Mexican oregano plant two years ago. I'm in

central Il., and it grew well all summer, but I thought it would winter -

over with mulch so I did not try to bring it in (in a pot) or gather seeds.

It did not come back the next spring, however. :-(   It had a wonder

flavor, but might not be as hardy as Greek oregano.





        Also, thankyou  and everyone else who was kind enough to post the

information about Richters.



 Nancy Anne

fry0537@waldo.ivcc.edu                  "We are such stuff as dreams are

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



On Thu, 3 Oct 1996, pat seibert wrote:



> nancy,

>

> richters is in goodwood, ontario, canada. they have a very extensice

> catalog. phone:(905)640-6677

> email: orderdesk@richters.com

>

> margaret wrote that they do indeed have mexican oregano.  it is called

> Lippia graveolens. does anyone know how it grows and how tender? i saw it

> briefly last week on possibly victory garden (not sure where) and it caught

> my interest but it looked somewhat like origanum to me but my tv was dying

> so i couldn't really tell. if anyone knows about this plant please help.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 14:37:24 -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:         Fran <frich@TENET.EDU>

Subject:      Re: Edible Flowers



On Fri, 4 Oct 1996, Jeff Kashmier wrote:



> I am a newcomer to this subject.  I have worked as a produce

> inspector for a couple of years now, and have received in stock,

> edible flowers.  I have been curious for a long time now, what

> someone would use these for.  If anyone has any information, please

> let me know.  This seems like this has a lot of interesting

> possiblities.



You can use them to pretty up salads and to float in punches. One of the

ways to use them is described in our local herb society's recently

published cookbook - an ice ring. Use a bundt pan - put on the bottom a

thick layer of edible flowers, herb leaves, orange, lemon, and/or lime

slices, and pour an inch or so of water in, then freeze. After the first

layer is frozen, add more flowers, herbs, fruits, etc., and fill with

water.  Freeze again. The first layer will be the decorative top of the

ice ring to float in the punch.



Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 14:48:50 -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:         Ana Theresa Morlet <amorlet@TENET.EDU>



ENVY-that green eyed monster is lurking around the corner when I hear

about several of you enjoy your garden herbs.  We are still lucky to have

GREAT weather here in Texas, but...unfortunately I have to go to work

everyday and can't get into the yard till weekends. ENJOY!!



Ana



Ana Miniel Morlett

Bil/ESL Specialist

San Antonio, Texas

amorlet@tenet.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 08:23:48 -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:         Janine Vandenberg <jvandenb@KENT.NET>

Subject:      Re: white flowering oregano



Hi all...

I have white flowering oregano, grown for the first time this year.

Question...do you use the flowers as well?



Janine Vandenberg, BSc

jvandenb@kent.net

jmvanden@julian.uwo.ca



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

There are only two lasting bequests that we can give to our children

One of these is roots, the other, wings. - Hodding Carter

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





From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 4 Oct 1996 18:03:48 -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:         Ann McCormick <McCORMICK9@AOL.COM>

Subject:      Re: Edible Flowers



A relative gave me the book "Edible Flowers: From Garden to Palate".  It

covers about 80 different flowers and includes recipes.  The author is Cathy

Wilkinson Barash and it's published by Fulcrum.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 5 Oct 1996 05:07:29 -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:         Daniel Wayne Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: Patchouli



Hi Ed,

Actually this is my husbands computer but my letter. Since I'm in the

Willamette Valley in Oregon, it grew in a 2 gal.container. And filled it

quite nicely, I think that a 5 gal.container would do well also.But no

smaller than a 2 gal.The height and spread of patchouli is 3'. I hope you

enjoy growing it.

Good Gardening

Josi

----------

> From: Ed Kochanowski <egk@EGK.COM>

> Subject: Re: Patchouli

> Date: Friday,October 04,1996 9:57 AM

>

> I am going to try growing some patchouli this winter. I was afraid to grow

> it this summer due to it being quiet hot and dry in the San fernando

> valley.  It looks like I made the right decission from your enviornmental

> description.  How large do the Patchouli plants get?  (ie how big a pot

> should I stick it in).  I didn't realise how many people on this list grow

> patchouli!  Guess a lot of people still remember the 60's :).





From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 5 Oct 1996 09:22:10 +0000

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

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

From:         Andie Paysinger <asenji@THEMALL.NET>

Subject:      Re: Patchouli



Ed Kochanowski wrote:



> I am going to try growing some patchouli this winter. I was afraid to grow

> it this summer due to it being quiet hot and dry in the San fernando

> valley.  It looks like I made the right decission from your enviornmental

> description.  How large do the Patchouli plants get?  (ie how big a pot

> should I stick it in).  I didn't realise how many people on this list grow

> patchouli!  Guess a lot of people still remember the 60's :).



Hi Ed,



I live in Lancaster -70 miles north of you - and I grow Patchouli in deep shade and with a

mist system to humidify it.  That area is where I grow the Vietnamese coriander, angelica

and other moisture-loving plants.  I even grew some marshmallow earlier in the year.

You can grow it in a pot sunk in the ground or "double potted" that is one pot with the

plant in it inside a larger pot with gravel in the bottom and a mix of sand and

vermiculite in the space between the 2 pots - I set the outer pot in a large "saucer" and

keep it full of water but the inner pot is just at the water level. when the temp goes

over 100, I make sure the sand/verm. mix is moist as this insulates the inner pot.

Patchouli is very nice used in potpourris.



I also grow Costmary, the balsam scent is nice in potpourris and also helps to "fix" the

other scents.



--

Andie Paysinger  &  the PENDRAGON crew

ANDIES ARTWORKS - Fine Art Engraving in Glass

Lancaster,  California USA

asenji@themall.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 5 Oct 1996 09:24:40 +0000

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

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

From:         Andie Paysinger <asenji@THEMALL.NET>

Subject:      Re: Edible Flowers



Jeff Kashmier wrote:

>

> Hello

>

> I am a newcomer to this subject.  I have worked as a produce

> inspector for a couple of years now, and have received in stock,

> edible flowers.  I have been curious for a long time now, what

> someone would use these for.  If anyone has any information, please

> let me know.  This seems like this has a lot of interesting

> possiblities.



I use them in salads Nasturshim, chives, garlic chives, rosemary,

pineapple sage(red)  I candy the blossoms of honey rose sage, borage and

use them for cake decorations.



--

Andie Paysinger  &  the PENDRAGON crew

ANDIES ARTWORKS - Fine Art Engraving in Glass

Lancaster,  California USA

asenji@themall.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 5 Oct 1996 19:29:18 -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:         Chris McElrath <Mcmariah@AOL.COM>

Subject:      Mexican oregano



Hello all.

I'm very sorry that  I haven't participated more recently.  I usually work 24

hours a week and have time at home with my kids when I can download etc.  But

we had our office manager leave in the middle of a huge project, and it was

turned over to me.  So suddenly I'm working 45 hour weeks.  I barely get time

to sort my email, much less read most of it!

But, I knew that I had begun researching the various oreganos for an "herb of

the week" and I had a start on info.  So, while cleaning my desk today I

found the paper and I thought I would share.

The word oregano comes from the Greek "oro" meaning mountain and "ganos"

meaning joy.  The generic stuff that nurseries sell is Origanum vulgare which

is attractive, but of little culinary value. Many of you may have noticed

that your oregano plants don't have much flavor.  True greek oregano is the

same as what is often called wild marjoram.  In fact, I usually use marjoram

in place of oregano in my recipes.   Many nurseries interchange the labels

freely. Greeks felt that the sweet smell was created by Aphrodite as a symbol

of happiness.  Bridal couples were crowned with it and it was placed on tombs

to give peace to the departed.

O. vulgare --basic oregano, spreads by rhizhomes, grows wild in England

O. onites is an upright plant---called pot marjoram

O. heracleoticum--winter marjoram, peppery and volatile flavor

Mexican oregano is a general name for several plants-all of which have a

strong oregano flavor:  Poliomintha longiflora, Lippia graveolens, Monarda fis

tulosa var. menthifolia.  These are probably the most common but there are

others.

So, it comes down to: Mexican oregano is a common name which is used for

several different species that grow in the southwestern US and Mexico.  If

you can find one, they probably have more flavor than the ubiquitous O.

vulgare.   Have I managed to confuse things well?  Now, I will return to the

laundry pile and pick up the puzzles strewn everywhere and avoid the hollers!

I AM reading and wishing I were participating more!

Chris



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 5 Oct 1996 22:50:18 -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:         stonehausfarm <stonehausfarm@CYBERIA.COM>



At 02:48 PM 04/10/1996 -0500, you wrote:

>ENVY-that green eyed monster is lurking around the corner when I hear

>about several of you enjoy your garden herbs.  We are still lucky to have

>GREAT weather here in Texas, but...unfortunately I have to go to work

>everyday and can't get into the yard till weekends. ENJOY!!



Hey Ana--I think I enjoyed my herb garden a lot more when I worked full time

with the kids at home...it was really a release for me to be in the

garden...I had the best weeded garden in the whole county of YOrk when they

were teenagers...when they made me so angry I could hardly cope I would go

out and weed the herb garden...in the winter I had the best pot pourri...I

just went to the basement each night and made pot pourri when they ceased to

be real people.  Try a little garden of things that really smell good...it

is a give of Mother Nature.

Pat

Stone Haus Farm



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 5 Oct 1996 22:53:05 -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: Patchouli



At 09:28 AM 04/10/1996 -0700, you wrote:

>You can get seeds from Richters, (the same guys who have been brought up a

>few times in this list recently).  I got a pack of Patchouli from them but

>haven't planted it yet.  maybe we should start a patchouli growers club or

>something :).





Hey Launa---In southe Central PA patchouli is an annual and if you have not

brought it in yet, it is probably a goner.  Thank goodness I brought mine in

so maybe I can get it to winter over in the house....It is one of my

favorite scents...I use it in all my moth repellant bags

Pat @ Stone Haus>



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 5 Oct 1996 22:57:00 -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:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: HERBS Digest - 1 Oct 1996 to 2 Oct 1996



> From: Debbie Grayson Bone <ssr@SCCOAST.NET>

> Date: Thursday,October 03,1996 10:47 PM

>

> I see from the messages that all you guys are bringing in your herbs, I

> thought they wintered over. I am in S.C. Do I need to start digging? I am

> directly on the coast and just planned to cover them with straw.



Hey Debbie,,,in my area...South Central PA Some things do not winter over.

{atchoulli, ropsemary, pineapple sage and lemon verbena to mention a few.  I

think your area is much more condusive to gardening more months out of the

year.  I live in a frost bog and that makes things even worse.

Pat @ Stone Haus





From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 5 Oct 1996 23:09:24 -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:         stonehausfarm <stonehausfarm@CYBERIA.COM>

Subject:      Re: richters



At 08:03 PM 03/10/1996 -0400, you wrote:

>hi all,

>

>all this talk about richters makes me wonder if anyone on the list is going

>to the commercial herb growing conference sponsored by richters in goodwood

>the end of the month.  i'll be going and thought it would be nice to meet

>some of you.



Hi Pat---I had wanted to go to that conference, but (fortuneately) I have a

really big clas I am teaching and can't get away.  Could you fill me in on

some of the good stuff when you get back?

Pat @ Stone Haus



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 6 Oct 1996 19:07:23 -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:         Judy Ann Cooley <jcooley@VOYAGER.NET>

Subject:      Re: Edible Flowers



Hey..I have that book and really enjoy it...had to special order it as no

one carried it here in the Lansing area...  It is a really neat book



judy



]At 06:03 PM 10/4/96 -0400, you wrote:

>A relative gave me the book "Edible Flowers: From Garden to Palate".  It

>covers about 80 different flowers and includes recipes.  The author is Cathy

>Wilkinson Barash and it's published by Fulcrum.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 7 Oct 1996 09:08:00 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: Edible Flowers



>Hey..I have that book and really enjoy it...had to special order it as no

>one carried it here in the Lansing area...  It is a really neat book



Judy, considering the MSU emphasis on agriculture and gardening, I'd be

surprised if the student bookstores didn't carry it.  Have you checked them?

They carry more than just textbooks...Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 7 Oct 1996 20:30:49 -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:         Maureen Rogers <HERBWORLD@AOL.COM>

Subject:      October on HerbNET



The October Herb Magazine is now online with valerian, lovage and cardamom as

our herbs of the month.  Also the preliminary program of the Herb Business

Winter Getaway Conference in Baton Rouge is in Herb World



Check us out at http://www.herbnet.com/



Maureen Rogers

Herb Growing & Marketing Network



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 8 Oct 1996 18:27:56 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:         Terry King <terryk@JUNO.COM>

Subject:      Re: Flour Moths and Weevils



>Does anyone have an herb remedy to keep those pesky little flour moths

>and bugs out of your pantry?

>

>Debbie



There are pheromone sticky traps that are disguised as food packages that

can be purchased to trap the mothes and weevils.  I think Gardens Alive

sells some and I have seen some available at our local natural food coop.



Terry

terryk@juno.com

zone 4 northern eastern Washington



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 11 Oct 1996 09:05:23 -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:         Daniel Wayne Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: helllooooooo



I have to tell everyone that my patchouli

is in bloom. It has lovely little purple flowers. I brought it in and was

about to harvest the leaves when I noticed that it had some blossoms and

decided to let it bloom to see what they look like.(First year growing

this)

I have seen that thyme is the plant of the year for herbs next year. Has

anyone done a herb of the week on this or are planning to?

Also a quick question on Bay , I live in Oregon and have had this bay

planted outside for 3 years now and every winter it dies to the ground and

comes back in the spring. I'm only in zone 8. Should I harvest all the

leaves and let it come back again from the roots or should I let it have

its leaves and see if this year it will survive the winter? Every year so

far I have left the leaves in tact and they haven't seen the next spring.

Advice anyone??

Also with the holidays coming around , does anyone have any good herb

cookies recipes they would like to share with the rest of us? Or some good

spicy cookies? If you have one or two or even more please post them so we

can share with our friends the joy of herbs during the holidays.

Thank you.

Good Gardening & herbs to you all,

Josi

poindexter@sprynet.com

Zone 8





From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 11 Oct 1996 09:40:34 -0700

Reply-To:     widera@admin.unr.edu

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

From:         Debra Widera <widera@ADMIN.UNR.EDU>

Subject:      Good-bye

MIME-Version: 1.0

Content-Type: text/plain; charset=US-ASCII

Content-Transfer-Encoding: 7bit



Well, as much as I don't want to, I have to sign off this list :-(



My husband & I are moving to Portland, Ore. in 2 weeks (eek!) and my

last day at my job (email access) is Tuesday.



Of course, I will be taking *all* my herbs with me (my husband

doesn't know that yet!) and I've heard that Portland will be a great

place for them (probably better than Reno, NV). I hope to be able to

re-subscribe to the list at the end of November.



I want to thank everyone for all the wonderful information that's

been shared--I've learned a lot.





Debra

widera@admin.unr.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 11 Oct 1996 11:43:11 -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:         Fran <frich@TENET.EDU>

Subject:      Montgomery, AL clubs?



Hi, all,

I have a friend who is moving to Montgomery, AL. She has been very active

here in our herb society (she was on the committee that produced the San

Antonio Herb Society Cookbook). She wanted me to ask here if anybody

knows whether there is an herb club of any sort in Montgomery.



Thanks

Fran



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 11 Oct 1996 11:50:19 -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:      Herb Cookies



Josi asked about herb cookies. Here are a few from the San Antonio Herb

Society Cookbook, which by the way - as of last night's meeting, we've

already sold around 300 copies! And it's only been out since the first of

this month.



Enjoy!

Fran



Rosemary Shortbread

(Janet Miller)



1 cup butter, softened

1 cup sugar

3 cups flour

3-4 heaping tablespoons finely chopped fresh rosemary



Thoroughly cream butter and sugar. Add 2 1/2 cups flour and mix. Turn out

on board floured with remaining flour. Knead in rosemary along with flour

until the dough cracks on surface and doesn't stick to board.  Roll out

1/4 inch thick; cut into shapes. Heat oven to 275 degrees; bake on

ungreased cookie sheet 50 minutes, or until lightly browned.  Cool on

racks.  Yield: 3 dozen cookies.



Cornmeal Nut Cookies with Rosemary

(Mary Woods, adapted from Fannie Farmer Baking Book)



The cornmeal gives these delicious cookies a crunchy texture.



1 cup butter

1/2 cup brown sugar

1 cup confectioners' sugar

1 teaspoon vanilla extract

2 tablespoons chopped fresh rosemary

1 cup yellow cornmeal

1 2/3 cups flour

1/2 teaspoon salt

1/2 cup finely chopped nuts



Combine butter, brown sugar and confectioners' sugar; beat until creamy.

Beat in vanilla; stir in  rosemary, cornmeal, flour  and salt. Mix in

nuts. Chill dough; form into small balls and flatten with fingers or

fork. Bake at 350 degrees about 12 minutes.



Lemon Verbena Cookies

(Mary Woods)



1/2 cup butter

3 tablespoons confectioners' sugar

1/4 teaspoon lemon extract

1 - 2  tablespoons lemon verbena, or to taste, chopped

1 cup flour



Cream butter and sugar. Mix in extract. Stir in flour and lemon verbena.

Roll dough into small balls and flatten with a glass dipped in flour or

with your fingers. Bake about 10 minutes at 350 degrees. Yield: about 2

dozen.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 11 Oct 1996 15:03:13 -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 <mvinqvist@MTA.CA>

Subject:      Happy Thanksgiving



Well,

        to my few fellow Canadians on the list - I hope you have a lovely

thanksgiving with potatoes and lots of veggies and cranberry sauce and a

golden roast turkey with stuffing cooked with lots of sage and thyme and

rosem      d savory (well, after all, this is an herb list)...anybody hungry

yet?



        To our American neighbors...well, sorry, but you are just going to

have to listen to your bellies grumble for another month.



        I think this year I will be adding to my 'list of things to be

thankful for' so it includes the nice people I've met (well,sort of... ok,

heard from) on this list.



        To Debra, hope your move goes well...we'll miss you and look forward

to your return.  Don't tell the hubby that you are moving your herbs!  I

say, sneak them into nooks and crannies when he's not looking.  Won't he be

surprised when you unpack to find savory slipped into socks, garlic gazing

out of the glasses, mint mingled amongst the medicines...



smiles

(and a few giggles)



Mindy

mvinqvist@mta.ca



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 10 Oct 1996 11:32:24 -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:         Natalie McNair-Huff <nitcha@WOLFENET.COM>

Subject:      Re: Happy Thanksgiving



Happy Thanksgiving!



Maybe I'll celebrate Canadian Thanksgiving as well as American Thanksgiving

(I'm very thankful for the parts of Canada I've been to).



What are traditional foods for a Canadian Thanksgiving?



When my partner and I had been together for a year, we went to Port

Townsend, WA (a couple hours from our home in Tacoma) to take private vows

and have a romantic weekend. We didn't bother making reservations because

we never ran into big crowds. Well, big surprise! It was this weekend and

all of the hotels and B&Bs were booked with Canadians. We did find an

overpriced room and stayed there and still had a lovely time. But I'll

always think of Canadian Thanksgiving as our private anniversary.



Ok, way off topic, I know. So to get on topic -- Can anybody tell me about

harvesting and using Clary Sage? This is its second year in my garden and

it's done well both years. Last year we planted it too closely near some

hyssop so I had to move the hyssop. Both years it has bushed out nicely and

bloomed well. I love the fragrance, but I'm not sure when to harvest it or

how to use it (in teas? I know in potpourri). Even now, with colder weather

coming on, new leaves are growing up around the stalks of old leaves and

blooms.



Peace,

Natalie



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

Natalie McNair-Huff

Publisher/Editor Mac Net Journal

http://www.blol.com/web_mnj/



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 11 Oct 1996 20:30:16 +0000

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

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

From:         Andie Paysinger <asenji@THEMALL.NET>

Subject:      Re: helllooooooo



Daniel Wayne Poindexter wrote:

>

> I was thinking the same thing!! I have to tell everyone that my patchouli

> is in bloom. It has lovely little purple flowers. I brought it in and was

> about to harvest the leaves when I noticed that it had some blossoms and

> decided to let it bloom to see what they look like.(First year growing

> this)

> I have seen that thyme is the plant of the year for herbs next year. Has

> anyone done a herb of the week on this or are planning to?

> Also a quick question on Bay , I live in Oregon and have had this bay

> planted outside for 3 years now and every winter it dies to the ground and

> comes back in the spring. I'm only in zone 8. Should I harvest all the

> leaves and let it come back again from the roots or should I let it have

> its leaves and see if this year it will survive the winter? Every year so

> far I have left the leaves in tact and they haven't seen the next spring.

> Advice anyone??



I live in So. Calif. in the 'high' desert (3000 ft alt) and the winter

nighttime temps get down to the low teens - sometimes below. I have

several small bay trees and I wrap them loosly in several layers of

burlap, then stuff straw and leaves down inside the burlap-  I harvest

most of the leaves, leaving a few at the top.  If we have some warm

weather I open the top of the wrapping.  all my trees have survived

quite well and just put out new buds on the old wood each spring.



--

Andie Paysinger  &  the PENDRAGON crew

ANDIES ARTWORKS - Fine Art Engraving in Glass

Lancaster,  California USA    "In the face of adversity, be patient."

asenji@themall.net    "In the face of a basenji, be prudent, be canny,

be on your guard!"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 12 Oct 1996 06:06:33 -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:         Sandra Walters <sandiw@IX.NETCOM.COM>

Subject:      annelids



Hi! My name is TeKima. I am using my AuntyAunt's E-mail address to surf the

net. I wish to obtain info on annelids. One day while thumbing through my

dad's herbal magazine I came across scarlet colored annelids. They are lovely

flowers and I wish to know more about them. Are they actually herbs? If so

what for? I live in Poughkeepsie,NY which my AuntyAunt believes is zone 5. She

is not sure. I am fourteen years old and would appreciate any help you can

offer on this subject. Thanking You In Advance,

TeKima,

You can reach me at:

sandiw@ix.netcom.com



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 12 Oct 1996 11:10:34 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: helllooooooo



        Josi,

                Below are two recipies, which I originally got from the

list.  The cinnamon basil cookies are from Algy's recipe exchange, and

are very good.  The shortbread cookies were from Chris McElrath (posted

in Sept), and I haven't tried them yet.



        Cinnamon Basil Cookies

                (posted by Pat Seibert) from Southern Herb Browing by

hill & baoclay

        beat 2/3 C butter till light, beat in 1 cup sugar, 1 egg, 1 tsp

vanilla, 3 Tbs finely chopped cinnamon basil (fresh), 1Tbs finely chopped

lime peel till very light & fluffy.

        at low speed, beat in 2 cups sifted flour, 1 1/2 tsp baking

powder, 1/2 tsp salt.

        mix in 1 cup pistachios or pecans

        turn out onto floured board, shape into 2 rolls 6-7 inches long,

roll in plastic or waxed paper and chill at least 8 hours.

        slice into 1/8 inch slices, bake in preheated oven - 375 on

ungreased sheet for 8-10 min. till lightly brown. cool. store in airtight

container.





        Rosemary-Thyme Shortbread Cookies



        1 1/2 cups flour

        1/4 cup powdered sugar

        9 Tbsp. unsalted butter or margarine

        2 Tbsp. fresh rosemary, finely chopped

        2 tsp. fresh thyme, finely chopped

        1 Tbsp. granulated sugar



        Work together the powdered sugar and butter. Add flour, rosemary

and thyme. Knead together to make a soft dough.  Roll out to 3/8 inch

thickness. Cut into shapes and bake on greased cookie sheet in 350

degree oven, 15 - 20 minutes or until light gold.  Sprinkle with

granulate sugar and let cool.

Nancy Anne

fry0537@waldo.ivcc.edu                  "We are such stuff as dreams are

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



> Also with the holidays coming around , does anyone have any good herb

> cookies recipes they would like to share with the rest of us? Or some good

> spicy cookies? If you have one or two or even more please post them so we

> can share with our friends the joy of herbs during the holidays.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 12 Oct 1996 11:18:18 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: Good-bye



        Debra,

                I have several friends who went to Portland to visit , and

liked it so much they never came back - just moved, lock, stock, and

barrel. I'm sure you and your herbs will be very happy there - and your

husband, too, especially when you can make all those favorite foods from

from all those familiar herb friends!



Nancy Anne

fry0537@waldo.ivcc.edu                  "We are such stuff as dreams are

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...





From XYZ Sun Sep 23 01:42:27 2001

Date:         Sat, 12 Oct 1996 11:59:30 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: Happy Thanksgiving



        Natalie,



        Rodale's Encyclopedia of Herbs has some interesting information

on clary sage.  it says historically, it was used as an eye wash

believed to improved vision.  Also, it was used as an ingredient in wine

and beer and the book says "probably did more to blurr the vision than

to clear it."

        The culinary notes say it can be used the same as plain garden

sage and suggest using the flowers as a garnish. Commercially the oil

extract from clary is used in beverages, baked goods, puddings, candied,

and liquers.  You can make a tea from the dried leaves or flowers.

        The pages on various sage species say the leaves can be eaten in

salads, omelets, soups, breads, marinades, and almost all varieties of

meats. It also says the leaves are good with tomatoes, carrots, squash,

corn, potatoes, eggplane, beans, etc., so I think you can use it with

most anything.  "Flavored sages, like clary and pineapple sage, can stand

in for regular sage with almost any food."



        For non-culinary uses, the book suggests mixing it with lavenday,

beebalm, and jasmine in sachets or an infusion for an herbal bath.



        I'm sure there is more information from other sources, but this

will give you some ideas



Nancy Anne

fry0537@waldo.ivcc.edu                  "We are such stuff as dreams are

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



>

> Ok, way off topic, I know. So to get on topic -- Can anybody tell me about

> harvesting and using Clary Sage? This is its second year in my garden and

> it's done well both years. Last year we planted it too closely near some

> hyssop so I had to move the hyssop. Both years it has bushed out nicely and

> bloomed well. I love the fragrance, but I'm not sure when to harvest it or

> how to use it (in teas? I know in potpourri). Even now, with colder weather

> coming on, new leaves are growing up around the stalks of old leaves and

> blooms.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 13 Oct 1996 13:55:16 -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:         PH Twiss <whoiam@ZEUS.JERSEY.NET>

Subject:      annelids



> I wish to obtain info on annelids. One day while thumbing through my

dad's herbal magazine I came across scarlet colored annelids. They are



Um, annelids are worms - earthworms....

Might you mean anemones?



Pat



    whoiam@zeus.jersey.net                39.39'45"N    75.04'15"W

       "Let us posses one world; each hath one, and is one."

                                                                --  John Donne



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 14 Oct 1996 13:45:32 -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:         Wendy Brenzel <bmis07@AC.MARYWOOD.EDU>

Subject:      Dry herb equivalents?



All of these recipes call for fresh herbs... can dried herbs be substituted

& what is the ratio of fresh to dry?



>        Josi,

>                Below are two recipies, which I originally got from the

>list.  The cinnamon basil cookies are from Algy's recipe exchange, and

>are very good.  The shortbread cookies were from Chris McElrath (posted

>in Sept), and I haven't tried them yet.

>

>        Cinnamon Basil Cookies



>        Rosemary-Thyme Shortbread Cookies



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

*      Wendy Brenzel       *

*      Scranton, PA        *

*  bmis07@ac.marywood.edu  *

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



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 14 Oct 1996 14:18:25 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: Dry herb equivalents?



                The general rule for substituting fresh and dry herbs

that I use is 1 tablespoon fresh = 1/3 to 1/2 dried.  As for the cookies,

I haven't tried them with dried herbs, so I don't know.



Nancy Anne

fry0537@waldo.ivcc.edu



On Mon, 14 Oct 1996, Wendy Brenzel wrote:



> All of these recipes call for fresh herbs... can dried herbs be substituted

> & what is the ratio of fresh to dry?





From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 14 Oct 1996 16:01:31 -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:         Frank Reum <freum@COLUMBIA-CENTER.ORG>

Subject:      Re: Dry herb equivalents?



N. A. Fryxell wrote:

>

>                 The general rule for substituting fresh and dry herbs

> that I use is 1 tablespoon fresh = 1/3 to 1/2 dried.  As for the cookies,

> I haven't tried them with dried herbs, so I don't know.



Can you re-hydrate dried herbs?  The volume would then be the same and

in cetain cases the texture would be more like fresh.

        Frank



From XYZ Sun Sep 23 01:42:27 2001

Date:         Sun, 13 Oct 1996 19:57:16 -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:         Natalie McNair-Huff <nitcha@WOLFENET.COM>

Subject:      Re: Dry herb equivalents?



Unfortunately most herbs do not rehydrate well since their veins tend to

collapse and therefore are unable to redistribute water. They are more

likely to become a soggy mess than the lush leaves they once were. If you

want herbs to resemble fresh I would suggest flash freezing fresh herbs and

then storing them in the freezer in air tight containers.



Plus, even if you could rehydrate dried herbs, the fresh flavor would not

return.



>N. A. Fryxell wrote:

>

>Can you re-hydrate dried herbs?  The volume would then be the same and

>in cetain cases the texture would be more like fresh.

>        Frank



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

Natalie McNair-Huff

Publisher/Editor Mac Net Journal

http://www.blol.com/web_mnj/



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 15 Oct 1996 13:50:01 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:         Terry King <terryk@JUNO.COM>

Subject:      Pine Needle Baskets



Just wanted to share with you all that I learned to make pine needle

baskets today!  It was great fun.  I had always heard how difficult they

are to make but I found them easier than other types of baskets.  Of

course mine is turning out no great beauty but I thinks it better than my

first try at twined baskets.  Now I'll need to grow more things that I

can make into coiled baskets.  Was on this list that Sweet Grass was

being discussed.  The lady who taught our Fiber Artist Guild to make the

baskets today commented on how she would like to get some and even grow

it to make coiled baskets with.  Does anyone know where to get seed,

plants or the dried grass?



Yesterday I cut back my scented geraniums and started about 100 cuttings.

 I have this idea for making baskets and filling them with small pots of

wonderful smelling herbs, starting with the scented geraniums and giving

them as gifts for Christmas.  Does anyone have suggestions as to herbs

they would like to receive as such a gift?  I was thinking maybe basils,

thymes, and mints.  Of course I'll have to get the basil and thyme

started from seed this time of year.  I made some cutting from my

spearmint, peppermint, catnip and lemon balm and brought my pot of

chocolate mint indoors.  Hopefully they will root quickly and I can take

more cuttings soon.



I look forward to any suggestion anyone would care to make.



Thanks!



Terry

terryk@juno.com

If you don't reach for what you want, you virtually have no chance of

getting it.

Harry Browne, Libertarian for President



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 15 Oct 1996 15:33:15 -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 <mvinqvist@MTA.CA>

Subject:      Re: Pine Needle Baskets



Cool!  That sounds like loads of fun to make baskets...and I've never seen

one of pine needles!



Now, what would be nice Christmas present type herbs...well, if you were

sending one to me personally I'd vote for some of the chocolate mint and

lemon balm (grin).

But as a general gift, say, maybe to one who is new to herbs, I'd suggest

basil and mint - mint is easy to grow and easy to use as decoration and in

tea, basil is maybe a bit less easy to grow, but also easy to use for pasta

sauce, breads, soups...



have fun,

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:         Tue, 15 Oct 1996 19:27:46 -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:         "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Subject:      Re: Pine Needle Baskets



        I have a hard time visualizing pine needles as a basket without

them falling apart.  How do you get them to stay together?



Nancy Anne

fry0537@waldo.ivcc.edu                  "We are such stuff as dreams are

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



On Tue, 15 Oct 1996, Mindy wrote:



> Cool!  That sounds like loads of fun to make baskets...and I've never seen

> one of pine needles!





From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 16 Oct 1996 03:11:15 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:         Terry King <terryk@JUNO.COM>

Subject:      Re: Pine Needle Baskets



Mindy & Nancy,



Pine Needle Baskets are made of small bundles of needles coiled around in

circles and stitched together by something like raffia.  Sort of a

similar principle as braided rugs.



Thanks for the input on the herbs Mindy.



I am also considering making some baskets from willow and red twig

dogwood.





Terry

terryk@juno.com

If you don't reach for what you want, you virtually have no chance of

getting it.

Harry Browne, Libertarian for President





On Tue, 15 Oct 1996 19:27:46 -0500 "N. A. Fryxell"

<fry0537@WALDO.IVCC.EDU> writes:

>        I have a hard time visualizing pine needles as a basket without

>them falling apart.  How do you get them to stay together?





From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 16 Oct 1996 06:30:25 -0700

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

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

Comments:     RFC822 error: <W> TO field duplicated. Last occurrence was

              retained.

From:         Sandra Walters <sandiw@IX.NETCOM.COM>

Subject:      Re: Dry herb equivalents?



On 10/13/96 19:57:16 you wrote:

>

>Unfortunately most herbs do not rehydrate well since their veins tend to

>collapse and therefore are unable to redistribute water. They are more

>likely to become a soggy mess than the lush leaves they once were. If you

>want herbs to resemble fresh I would suggest flash freezing fresh herbs and

>then storing them in the freezer in air tight containers.

>

>Plus, even if you could rehydrate dried herbs, the fresh flavor would not

>return.



Hi,



How would you go about flash freezing in the home environment?



Sandra Walters

Bronx,NY Zone6



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 16 Oct 1996 09:37:33 -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:         Martha <onion@TELEPORT.COM>

Subject:      Re: Pine Needle Baskets



Hi everyone...



I don't know about you, but I would kind of like to see some of these

wonderful crafts and plants and assorted other goodies that gets discussed

here.  Would anyone like to see these on a web page?  I have a scanner if

people want to send me pics and they can be posted on a rotating basis.  I

would love to see some of the gardens that people have!



Just a thought :o)  I need something to get me through winter!



Martha McClure

onion@teleport.com



On Wed, 16 Oct 1996, Terry King wrote:



> Mindy & Nancy,

>

> Pine Needle Baskets are made of small bundles of needles coiled around in

> circles and stitched together by something like raffia.  Sort of a

> similar principle as braided rugs.



onion@teleport.COM  Public Access User -- Not affiliated with Teleport

Public Access UNIX and Internet at (503) 220-1016 (2400-28800, N81)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 16 Oct 1996 14:47:33 -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 <mvinqvist@MTA.CA>

Subject:      Martha's Possible Web Page



Hi Martha,

        while I don't have any pictures to offer...I absolutely love the

idea of a page to see some of these things.  I hope people take you up on

this and that you get a helper (because I do think you could find yourself

quite happily overbusy).



smiles



>Hi everyone...

>

>I don't know about you, but I would kind of like to see some of these

>wonderful crafts and plants and assorted other goodies that gets discussed



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, 17 Oct 1996 15:04:02 +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: Pine Needle Baskets



At 09:37 AM 16/10/96 -0700, you wrote:

>Hi everyone...

>

>I don't know about you, but I would kind of like to see some of these

>wonderful crafts and plants and assorted other goodies that gets discussed

>here.  Would anyone like to see these on a web page?  I have a scanner if

>people want to send me pics and they can be posted on a rotating basis.  I

>would love to see some of the gardens that people have!



Hi all,



Just in case you didn't know, there is a craft mailing list.



The subscription address is:   CRAFTS-L-Request@bigvax.alfred.edu

Put in the body:   subscribe CRAFTS-L



It has heaps of this sort of stuff :)



Have fun



Jacinta



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 09:38:31 -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:         Nancy Lynch <lynchmob@COMLAND.COM>

Subject:      Martha's Web Page



Speaking as a person who has lost two night's sleep trying to envision just

how those pine needle coils get put together . . .



No, not really.  But I'd love to have some more hints on these.  Even just

some simple computer graphics would help.  How do you get those coils to

hold while you stitch them together?  Pine needles are stiff and slippery.

And I can only imagine how bee-you-tee-ful a pine needle basket would be.



I vote yes on a web page for pine needle baskets and subsequent ideas!

We're going to have a spot of winter here in Texas this weekend (temps

going down to the 40's for one night.  We get winter one night at a time,

then temps climb back up to air conditioning level the next day.  Can I

make a pine needle basket in one night before it turns back to summer and I

have to go water the lawn again?  But then again, I am still harvesting

tomatoes like mad and waiting for my second crop of green peppers to redden

up.)



Nancy Lynch

The Lynch Mob

end



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 09:37:15 -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:         ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>

Subject:      Martha's Web Page -Reply



Pine needle baskets were made by the Coushatta Indians in Louisiana

long ago.  They still have demonstrations at tribal events and, sometimes,

I think, there is a Coushatta Indian lady who appears at the Jazz Fest in

New Orleans in one of the craft booths making the baskets.  You could

probably access some recources in the library and see how these are

made.  They are quite lovely with the warm browns and redish hints of

the pine needles.



Alicia



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 09:07:00 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: Martha's Web Page -Reply



>Pine needle baskets were made by the Coushatta Indians in Louisiana

>long ago.  They still have demonstrations at tribal events and, sometimes,



Native Seeds/Search sells pine needle baskets made by Tarahumara natives

very inexpensively.  Buying them can help support native people to remain in

their home areas and grow their native foods.  A nesting pine needle basket

set of 5 to 6 bskets (about 2 inches across) is $6, for instance.  Seeing

them will also show you how they're made.  Usual disclaimer, Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 11:49:08 -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:         Launa Allen  LA1971 <LA1971@AOL.COM>

Subject:      recipes



I know this is off the subject of herbs so forgive me !

But- does anyone have canning recipes for jam containing cranberries ?

It is prime cranberry time here in Massachusetts !

Also has anyone had success canning with frozen/thawed fruit or do you have

to use fresh ?



Thanks a bunch !

Launa



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 12:34:36 -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:         pam and tim fry <secawin@PENN.COM>

Subject:      Re: recipes



Launa Allen LA1971 wrote:

>

> I know this is off the subject of herbs so forgive me !

> But- does anyone have canning recipes for jam containing cranberries ?

> It is prime cranberry time here in Massachusetts !

> Also has anyone had success canning with frozen/thawed fruit or do you have

> to use fresh ?



This is not a "jam" recipe, but i have a great recipe for cranberry

conserve that marge clark has in her "christmas thyme at oak hill farm"

book. its 4 cups of cranberries(picked/washed/sorted), 1 1/2 cups water,

3 cups of sugar, 1 cup crushed pineapple(undrained), 1/2 cup light

raisins, 1 seedless orange(chopped,including the rind) and 1/2 cup

walnuts or pecans(chopped).....in a large saucepan combine the

cranberries and water. bring to a boil over medium heat and simmer for 5

to 8 minutes, or until berries pop and are tender. stir in the sugar,

crushed pineapple, raisins and chopped orange. bring mixture to a boil,

reduce heat and simmer for 20 minutes, stirring occasionally. remove from

heat and stir in the nuts. can i n hot sterilized jars or cool and store

in the fridge if conserve is to be used soon. makes about 5 cups. marge

gave this recipe out also during a talk at the national herb society

convention last july. her book is fantastic and has recipes that you can

also use the conserve for. the potpourri recipe thats on the cover is

simple and WONDERFUL. i am just a fan of her three books, thats all. if

anyone is interested in the address to obtain her herb books, let me

know, as i think she still self-publishes. however, i did see the xmas

book advertised in herb companion. regards, pam



pam fry <secawin@penn.com>

wipata oklakic eya



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 09:36:49 -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:         Martha <onion@TELEPORT.COM>

Subject:      Re: recipes



Hi Launa



I'll look around for stuff with cranberries, but I make jams and pancake

syrups with frozen fruit all the time.  Its easier during blackberry

season to just toss the things in the freezer and deal with them later.

I'm not sure how fruit would hold up if you are trying to can it just as

regular, recognizable fruit. Cranberry jam sounds interesting

though...hhmmmm...where's the cream cheese!



Martha



On Thu, 17 Oct 1996, Launa Allen  LA1971 wrote:



> I know this is off the subject of herbs so forgive me !

> But- does anyone have canning recipes for jam containing cranberries ?

> It is prime cranberry time here in Massachusetts !

> Also has anyone had success canning with frozen/thawed fruit or do you have

> to use fresh ?



onion@teleport.COM  Public Access User -- Not affiliated with Teleport

Public Access UNIX and Internet at (503) 220-1016 (2400-28800, N81)



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 16:41:50 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:         Terry King <terryk@JUNO.COM>

Subject:      Re: recipes



Hi Luana,



Yes, you can make jams, jellies and relishes with frozen, thawed fruit.

If you just can without making jam or jelly you will have very soggy,

mushy fruit.



I have canned cranberry orange relish before.  Pour hot into hot jars.

Process pints jars in boiling water for 10 minutes.



For jam I would substitue the cranberries for other berries in the

recipes that come with the pectin you are using.



Here is a recipe for Cranberry Conserve:



3/4 cup seeded and chopped orange

2 cups water

1 quart stemmed cranberries

1/2 cup raisins

3 cups sugar

1/2 cup chopped walnuts or other nuts.



Combine orange and water in a large sauce pot .  Cook rapidly until peel

is tender, about 20 minutes.  Add cranberries, raisins, and sugar.  Bring

slowly to a boil, stirring until sugar dissolves.  Cook rapidly almost to

jelling point, about 8 minutes.  As mixture thickens, stir frequently tro

prevent sticking.  Add nuts the last 5 minutes of cooking.  Pour hot into

hot jars, leaving 1/4 inch headspace.  Sdjust caps.   Process 15 minutes

in boiling water bath.  Yeild about 4- 8oz jars.



Hope this helps.



Terry

If you don't reach for what you want, you virtually have no chance of

getting it.

If you always do what you have always done, you'll always get what you've

always got.

Harry Browne, Liberatarian for President





On Thu, 17 Oct 1996 11:49:08 -0400 Launa Allen  LA1971 <LA1971@AOL.COM>

writes:

>I know this is off the subject of herbs so forgive me !

>But- does anyone have canning recipes for jam containing cranberries ?

>It is prime cranberry time here in Massachusetts !

>Also has anyone had success canning with frozen/thawed fruit or do you

>have to use fresh ?





From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 21:11:23 -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:         Chris McElrath <Mcmariah@AOL.COM>

Subject:      Re: helllooooooo



In a message dated 96-10-11 16:22:48 EDT, you write:



<< I havent seen many postings either - has hibernation set in ? >>

I miss you all too!

I had a major project dumped in my lap at work when our office manager left

unexpectantly.  I went from 24 to 40+ hours a week.  I haven't been prepared

for  full time work, 2 kids under the age of 5, a friendly, busy neighborhood

(now that the evening temps are falling), and to add to it all, I caught a

virus.  I put several lists to digest, but I'm trying to keep up!  I'm

managing to read, but not get out recipes etc.... I have finally gotten rid

of the cold virus (or whatever it was), I feel under control with this new

project (at least I'm not dreaming about it at night), I'm getting into the

swing of full time work, and maybe I can start contributing again.  Perhaps

others are all out harvesting?  Our temps are still in the 100's (F) so i

haven't had the urge to do much other than water.   Somebody bug me if I

don't contribute my herb cookie recipes over the weekend.  I have 2 really

tasty shortbread type cookies with herbs.

Kids just got home!  My quiet time is over.  Thank goodness it's Friday and I

can sleep in and not worry about bath time for the kids!

Later!

Chris



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 17 Oct 1996 19:13:07 -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: helllooooooo



Chris writes:



>Kids just got home!  My quiet time is over.  Thank goodness it's Friday and I

>can sleep in and not worry about bath time for the kids!



Chris! What side of the international dateline do you live on?

On my calendar, Oct. 17 is a Thursday. 8-)



Sorry to have to let you in on this.



Susan



--



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 18 Oct 1996 09:15:39 -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:         Cathy Tice <TICE@VAXA.CIS.SUNYCGCC.EDU>

Subject:      Goin' to Portland



I'm going to Portland, Oregon tomorrow for a week so I'll be

off-line.  I hope I don't miss too much!



Bye!



Cathy Tice

Hudson, NY

Zone 5



p.s.  They're saying big wind and rains for the weekend and maybe

even the "s" word for Sunday.  Yuck!  I hope the Yankees don't

get rained out!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 18 Oct 1996 06:32:02 -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:         Daniel Wayne Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: Goin' to Portland



You'll love Portland!! City of Roses.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 18 Oct 1996 08:37:21 -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:         George Shirley <gshirley@IAMERICA.NET>

Subject:      Re: Recipes



You can do a DejaNews search for "cranberry jam or jelly" and you should

come up with a lot of stuff.  I remember a thread on rec.foods.preserving a

while back on the subject.  Also look for the r.f.p. FAQ, lots of good info

on food preserving including sections on various jams and jellies.



George Shirley, Gardener, Writer, Put'ter-by.

Not to mention husband, father, grandfather, general all around good guy.

Somewhere between Zones 9 and 10, planet Earth, occasionally in the Twilight

Zone. DX NIDDM 8/11/94, Humulin 70/30, 45a/40p.

gshirley@iamerica.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 18 Oct 1996 08:05:10 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:         Kari Whittenberger-Keith

              <kari_whittenberger-keith@CCMAIL.UOREGON.EDU>

Subject:      Cranberry recipes



     I have a great baked cranberry preserves recipe I'll try to remember

     to bring in (it's at home).  I have made it with the remainder of last

     year's berries (frozen) and it turned out great.  I plan to make

     another batch with fresh (which are just showing up in the markets out

     here--where we are also in the middle of cranberry harvest).



     Kari

     kariwk@oregon.uoregon.edu



From XYZ Sun Sep 23 01:42:27 2001

Date:         Mon, 21 Oct 1996 09:01:59 -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:         Chris McElrath <Mcmariah@AOL.COM>

Subject:      Re: helllooooooo



In a message dated 96-10-12 12:24:40 EDT, you write:



<< The shortbread cookies were from Chris McElrath >>

Nancy Anne,

Thank you for reposting this recipe.  I couldn't remember if I had or not, so

instead of looking up that one, I will spend my time looking up my mint

cookie recipe.  I will try very hard to post it this weekend, though my time

seems to fly by.  I do have multiple notes posted everywhere reminding me to

pull my herb cookie recipes.  One of these minutes I will actually do it!

Chris



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 22 Oct 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: helllooooooo



Dorian, how about doing me

(and others) a big favor?  Find out how to use Chinese dates, also called

jujubes or zao in Chinese, natsume in Japanese, medara in Malay, or ber in

Hindi?  I've seen a suggestion of stewing them in honey water, but what

proportions?  Anything else?  Thanks very much, Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Tue, 22 Oct 1996 12:04:11 +0000

Reply-To:     paradigm@mc.net

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

From:         Lee/Karen Roesner <paradigm@MC.NET>

Subject:      chamomile question



Hi



My neighbor offered to give me a couple of chamomile plants.  I've

never grown it before and I have a couple of questions.



I remember hearing that there are a couple of different kinds of

chamomile, one used by dyers and one that can be used for tea.



The plant she has has 1" yellow flowers that looks like a daisy except

that the petals are yellow and so is the middle. Which kind is this?



Any help is appreciated.



Karen Roesner



From XYZ Sun Sep 23 01:42:27 2001

Date:         Wed, 23 Oct 1996 10:12:54 +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: helllooooooo (cookies)



Anyway, Chinese (red) dates is used in only in small amounts as

additional flavour to a variety of soups and consomme. However we

use to have this "date tea" simmering in the house everyday :



In a small pot put equal portions of red dates & dried loonggan**

cover with about 2 - 2 1/2 times water. Simmer for 3-4hrs. The end

result you can adjust to the sweetness you like by adding water or

brown sugar. This tea is used during traditional Chinese marriage

ceremony when the young couple offers it to their elders on their

knees in return for little red packets containing gift of cash.



**Loonggan is a small berry-like fruit with brown shell and

ripens in mid summer in China & Asia. It is very sweet & aromatic.

The flesh is dark brown when dried. This you can get them packed

pitless in boxes from any Chinese goods store. They can be

eaten straight off the box like candy



There is another recipe that uses the dates to make a steamed sweet

glutinous rice "pudding" (Very liberal interpretation here) usually

taken as a desert at Chinese new year eve dinner. But maybe it's too

ethnic to suit Western taste.



Regards all, and very very very sorry for the dump. 8-(



Dorian

S'pore

23/x



P/s For the consomme i'll have to look up for the english names

of some of the herbs. So give me some time.



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 24 Oct 1996 13:43:36 -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:      She's baaaaaaaaaaack... overwintering plants & white flies ??



Hi, folks, it's Emme--did you miss me?  The wedding's over, the marriage has

begun.  I've caught up to about September in reading my Herbs Digests, and

I'm struggling to get my email address situation straightened out.  Yes,

there's herbal content in this; skip to the next paragraph if you don't

remember me or at least feel like "meeting" me now!  Our plan to put

individual pots of herbs in baskets as centerpieces flew out the window when

my last-minute preparations ended up being exacerbated by family coming from

England and a change in ministers due to illness in the ministers' family. We

used pots of violas & pansies instead--for some amazing reason, they're in

several local greenhouses this year, and Home Depot's, as a cold-blooming

flower.  That means I'm left with 20 unused largish wicker baskets ...er, 19,

I used one for the grass seed and gave it to a friend who's getting married

soon...but believe me, with the small house I'm in, that's more than too

many!  I think people are going to be getting gift baskets this holiday

season!  However, the honeymoon in Aruba was a success--our initial

grumpiness about travelling so far was obliterated when we realized that the

two-hour thundershower we'd gotten was the trailing edge of Hurricane Lily.

 Aruba's so close to South America we saw Venezuela from the beach, and it

gets so little rain that the hotel staff was grinning from ear to ear at

getting wet between the bar & the restaurant.  And when we went driving

around the island the one day we rented a car, we saw cactus getting ready to

bloom all over...if we'd had a flashlight, we might actually have considered

going back up at night to see if we could find one blooming.  We also found a

restaurant that served us "home-style food like people in Aruba actually make

for themselves.  Recipes will follow over the winter as we try to recreate

the flavors...but I think I'll have to pass on trying to recreate the iguana

soup Robert ordered.  (By the way, the whole meal seemed made up of things

we'd seen driving around the day before--grouper?  Fry it! Goat? Stew it!

 Iguana?  Make soup!)



Now, on to the herbal questions I promised.  The first question I'd like

input on regards overwintering herbs & avoiding insect infestations.



Because our house is small, and we are both pack-rats with many hobbies,

Robert & I have decided to sell his little place & buy a larger one this

winter.  The goal is to do our spring planting some place where we can put

our roots down for many years to come.  In the meantime, we had probably two

dozen perennials in our yard, so we have brought all the tender ones indoors,

and split the hardy ones so we can bring "offspring" to the next house.  The

best feature of this little house is the southern-exposure sunporch that is

getting bright now as the leaves drop--plus we got four grow-light strips as

wedding gifts (I love my friends!) that we will be installing in hopes of

keeping things green & growing.  We also have space to stash plants that go

dormant.  We left enough herbs outside to demonstrate that the gardens have

been "recently improved" (realestatespeak), but we have all of them at least

duplicated in pots on the sun porch so they're transportable.  For better or

worse, we seem to have brought in more of the ecosystem than we had intended

to.



The earthworms in the big pots are welcome to stay there.  But some of the

plants are already infested with white fly, spider mites, and aphids.  I've

picked off caterpillars, too, but those are big enough to be easily

catchable.  Help!  We don't want to resort to sprays--we firmly intend to EAT

this stuff.  (Plus live in the same house, let alone the same planet, but

that's an issue for the organic gardening list!)  A looooooooong time ago,

someone posted about a species of wasp that preys on white fly....but these

are inside the house.  Any other suggestions for non-pesticidal methods of

combating the pests I've mentioned, or at least keeping the plants alive

despite them?  The lemon verbena may already have succumbed, or is that one

that insists on going dormant after a frost?  The pineapple sage is also

yellowing & dropping leaves--I don't know if it's the spider mites or the

growing conditions.



Second, has anyone out there ever tried to split a salad burnett in the

autumn?  Or bring one inside?  We split ours & brought the larger piece

inside in a decent sized, well-drained plastic pot, but it promptly

shrivelled.  Ironically, the 3-inch section remaining outside is fine despite

the frost!



In case anyone's wondering, we've got quite an assortment: Hyssop, several

varieties of scented geraniums & mints, multiple lemon grass stands, thyme &

lemon thyme, oregano, bending onions, basil (started in containers: some I

planted late, some I bought from a farmstand w/ roots & stuck it in a pot

after I lopped off what I needed for dinner), a pathetic soapwort that had

gotten lost in the violets and never planted into dirt until August,

rosemary, lavendar, a lemon verbena that's dropped its leaves, pineapple

sage, several pepper plants (which we fertilize with a Qtip), and for edible

color there's violas, dianthus, and one pansy plant.  Hmm, it seems I've

forgotten to bring the sage in. I'd better go look and see if it's still

awake enough to keep it from going to sleep for the winter.



Emme

in Zone 5/6 (forgot again!) near Hartford, CT

Mary Hall Sheahan



PS I'm really working on that new email address--really I am!  Worldnet just

doesn't like my computer's settings yet, it can't understand that I want more

than one communications package installed...



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 24 Oct 1996 12:55:09 -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:         Natalie McNair-Huff <nitcha@WOLFENET.COM>

Subject:      Re: She's baaaaaaaaaaack... overwintering plants & white flies ??



I used to work at a store where we sold baskets and when I left I realized

I had so many baskets that I'd never run out -- until I decided to make

herb baskets for presents. I lined the baskets with a black garbage bag and

poked a few drainage holes. Then load in some sterilized soil with a good

mix of perlite or vermiculite and some rich compost for food. Then I

planted it with low growing culinary herbs: parsley (both kinds), thymes,

oregano, marjoram, tied a couple cloves of garlic, some sage and rosemary

stems and dried jalapenos (with rafia) and gave them away. One was just a

collection of different thymes. Everybody loved them -- some planted the

herbs outside in the spring, others left the herbs in the baskets and use

them still in the kitchen. Do make sure you put enough holes in the plastic

-- the first few I made didn't have enough drainage so the plants drowned

:-(



Most of the herb collections were done in large, flat baskets, but I also

started a couple of rosemary topiaries in deeper baskets.



>The earthworms in the big pots are welcome to stay there.  But some of the

>plants are already infested with white fly, spider mites, and aphids.  I've

>picked off caterpillars, too, but those are big enough to be easily

>catchable.  Help!  We don't want to resort to sprays--we firmly intend to EAT

>this stuff.  (Plus live in the same house, let alone the same planet, but

>that's an issue for the organic gardening list!)  A looooooooong time ago,

>someone posted about a species of wasp that preys on white fly....but these

>are inside the house.  Any other suggestions for non-pesticidal methods of

>combating the pests I've mentioned, or at least keeping the plants alive

>despite them?  The lemon verbena may already have succumbed, or is that one

>that insists on going dormant after a frost?  The pineapple sage is also

>yellowing & dropping leaves--I don't know if it's the spider mites or the

>growing conditions.



Try an insecticidal soap spray -- at least for white fly and aphids and

spidermites, keep hand picking your caterpillars. I make my own, very

unscientific, spray with crushed garlic, cayenne pepper, some biodegradable

dish soap and warm water. Then I spray my plants and kill the buggers.



My lemon verbena always goes dormant after frost and most of the time it

comes back in spring.



>Second, has anyone out there ever tried to split a salad burnett in the

>autumn?  Or bring one inside?  We split ours & brought the larger piece

>inside in a decent sized, well-drained plastic pot, but it promptly

>shrivelled.  Ironically, the 3-inch section remaining outside is fine despite

>the frost!



Did you bring it in right away or did you acclimate it to the indoors -- I

think "softening up" (especially tender plants) a plant is just as

important as hardening off since the humidity and heat levels in a house

are drastically different than outside.



BTW, has a real estate agent already visited? She or he may tell you to

hide the plants or store them with a friend since they generally want the

house as clear and clutter free as possible. But at the same time, nice

collections of plants scattered around the house are also a plus. Good luck

selling an moving....



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

Natalie McNair-Huff

Publisher/Editor Mac Net Journal

http://www.blol.com/web_mnj/



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 24 Oct 1996 16:09:01 -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:         Peg Skadowski <PegsHerbs@AOL.COM>

Subject:      Herb Farm for sale



I am selling my commercial greenhouse operation in Sounthern Maryland

House with 2 rental apartments

15 acre farm

5 greenhouses

lots of equipment

2 employees (yes, they come with the deal)

training

a complete turn-key operation



We deliver to garden centers in the DC/Baltimore metro area.

We've been in business 11 years.

We grow specialty annuals, perennials and herbs.



You must have cash to invest (at least $70,000 down payment and working

capital  needed) and be able to take posession by December 1.



This offer expires November 15.  Do not call after that time.



If qualified and interested call 800-217-4343, Peggy Palmer



From XYZ Sun Sep 23 01:42:27 2001

Date:         Fri, 25 Oct 1996 01:34:50 4

Reply-To:     sheilac@enter.net

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

Comments:     Authenticated sender is <sheilac@mailman.enter.net>

From:         Sheila Corrao <sheilac@ENTER.NET>

Subject:      Lemongrass



Can anyone tell me the best way to preserve lemongrass and also

what part of the plant should be harvested.  I have quite a large plant

that must be harvested before winter sets in.



Thank you in advance



Sheila Corrao



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 24 Oct 1996 22:38:01 -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 - 23 Oct 1996 to 24 Oct 1996

Mime-Version: 1.0

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



At 12:06 AM 10/25/96 -0400, you wrote:

>Hi, folks, it's Emme--did you miss me?  The wedding's over, the marriage has

>begun.



Emme,

Welcome back, and congratulations on the wedding and marriage.  I wish you

all the best!!  Sorry I don't have time to post much right now...just wanted

to say hi.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Joyce Schillen (So. Oregon, Zone 8)  ~~~   gardenpg@cdsnet.net

Author of "The Growing Season" (ISBN 0-936738-12-x)

http://www.cdsnet.net/Business/GardenPages

Home of "Gatherings of GARDENers" photo album



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 06:33:44 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:         "Robert D. Loach" <rdloach@JUNO.COM>

Subject:      lemon grass



This is the first year that I've had lemon grass, and I can find very

little about it in books.  What I want to know is how winter-hardy it is

and how to preserve it.  Some of my herbs stay green all winter

(rosemary, oregano, for example) here in zone 4 in upstate South

Carolina.  If the lemon grass is going to die down, I'd like to preserve

some so that I don't lose the nice little stand I now have after just one

year.  What is the best way to preserve it--drying, freezing, or what?

Thanks.  I hope there's someone out there.  I just subscribed last week,

and I've received no mail at all.



Rob Loach in Greenville SC   =^..^=  =^..^=  =^..^=

rdloach@juno.com

"Give unto the Lord the glory due unto his name; worship the Lord in the

beauty of holiness."  Psalm 29:2



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 10:01:25 -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:         Maureen Rogers <HERBWORLD@AOL.COM>

Subject:      Re: lemon grass



Go into http://www.herbnet.com/  in the Magazine section.....lemon grass was

one of the herbs of the month for September......as much detail as possible

is there



Maureen  Rogers

Herb Growing and Marketing Network

2nd Annual Herb Business Winter Getaway

Feb 6-10 in Baton Rouge



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 08:11:00 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:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: lemon grass



>This is the first year that I've had lemon grass, and I can find very

>little about it in books.  What I want to know is how winter-hardy it is

>and how to preserve it.  Some of my herbs stay green all winter

>(rosemary, oregano, for example) here in zone 4 in upstate South

>Carolina.  If the lemon grass is going to die down, I'd like to preserve

>some so that I don't lose the nice little stand I now have after just one

>year.  What is the best way to preserve it--drying, freezing, or what?

>Thanks.  I hope there's someone out there.  I just subscribed last week,

>and I've received no mail at all.



Rob, lemon grass is very tender to frost.  It will not come back from roots

after a killling frost.  What lemon grass growers outside of California or

Florida do is dig it up, pot it and bring it inside for the winter.



I don't think you're in the USDA zone 4 in South Carolina.  That means a

winter would have an expected low temp of minus 20 to minus 30 degrees

Fahrenheit.  I would guess you're in zone 7 or 8.  Ask your local nursery

what USDA zone you're in.



By the way, the herbs list is not very active, but you should have had mail

before now.  Hope you get this.  Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 07:19:23 -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:         Daniel Wayne Poindexter <poindexter@SPRYNET.COM>

Subject:      Re: lemon grass



Here is the information requested:

CULINARY HERB OF THE MONTH

LEMON GRASS

Species: Cymbopogon citratus



Family: Gramineae



Description



Tall grass growing in dense clumps. Height: to 4 feet; width: to 2 feet;

Flowers: seldom; leaves: grasslike, sharply tapered on the ends, 3 feet

long;  inch wide, growing from a slightly bulbous base. Strongly

lemon-scented when broken







Habitat



South India and Sri Lanka. Widely cultivated in the tropics.



Cultivation



Perennial. Zone: 10. Space 1 foot. Soil temperature: 70o to 75o F. Soil:

Well drained, dry, even poor. Excessive watering lowers the oil content.

PH: 4.3 to 8.4. Sun: Full sun. Propagation: from root divisions of clumps.

Often the fresh lemon grass sold in some produce markets for Indonesian

cooking has roots attached and can be grown. In cold climates, the roots

can be dug up and brought in to overwinter.



Constituents



Essential oil includes citral, geraniol, farnesol, nerol, citronellol,

myrcene.



History



Reports that lemon grass was being distilled for export as early as the

17th century in the Philippines. The first samples of the closely related

citronella oil were displayed at the Worlds Fair at Londons Crystal

Palace in 1951.



Culinary



An integral flavor in Sri Lanka and Thai cooking, lemon grass is also found

in East Indian dishes and makes a very popular beverage in tropical

countries. It commercially flavors dairy, desserts, candy, and baked goods.

Tastes good with and in curries, soups, stews, and casseroles, particularly

those made with chicken and seafood. Tips in cooking, use fresh stalk -

whole or chopped. Bruise stem to release flavor. Use only lower 4-6 in

(10-15 cm), discarding upper fibrous part. Soak dried stalks in hot water

before use. When substituting, 1 teaspoon ground is roughly equivalent to

one stalk.



Medicinal



In East India and Sri Lanka, where it is called "fever tea," lemon grass

leaves are combined with other herbs to treat fevers, irregular

menstruation, diarrhea, and stomachaches. Lemon grass is one of the most

popular herbs in Brazil and the Caribbean for nervous and digestive

problems. The Chinese use lemon grass in a similar fashion, to treat

headaches, stomachaches, colds, and rheumatic pains. The essential oil is

used straight in India to treat ringworm or in a paste with buttermilk to

rub on ringworm and bruises. Studies show it does destroy many types of

bacteria and fungi and is a deodorant. It may reduce blood pressure - a

traditional Cuban use of the herb - and it contains five different

constituents that inhibit blood coagulation. A scientific review of it uses

is available.



Aromatherapy



Lemon grass produces one of the 10 - largest - selling essential oils in

the world, with over 1500 tons (1524 tonnes) produced annually. It is used

as the natural starting point to produce the fragrance component citral. In

East India, the oil is mixed with coconut oil to rub on lumbago,

rheumatism, and painful nerve conditions. In the Caribbean, lemon grass

baths ease soreness.



Cosmetic



The lemon like scent is a major fragrance in cosmetics and soaps.

Lemongrass is a cleansing facial herb that not only soothes skin

irritations but also regualtes overactive oil glands, creating more of an

equilibrium on the skin's surface. It is also an antiseptic, creating a

cleaner environment for the skin to flourish.



Other



Lemon grass is a fly, flea and mosquito repellent. It is used as the

starting point in the manufacture of vitamin A. Lemon grass adds a citrus

fragrance to potpourri.



Cautions



Prolonged handling of lemongrass may cause contact dermatitis (itching,

burning, stinging, reddened or blistered skin) People who handle the plant

and then expose their skin to sunlight may end up with a severe sunburn on

the exposed surfaces.



Recipes



Hot and Sour Shrimp Soup



5 cups (1.2 liters) chicken stock

4 scallions, white and green parts, chopped

2 tbsp chopped fresh cilantro

1 small fresh hot green chili, seeded and chopped

3 lemongrass stalks, cut into 1 in (2.5 cm) pieces

1 tbsp nam pla (Asian fish sauce)

salt

1 in piece lime or lemon peel

2 tbsp lime or lemon juice

1 pound (500 g) shrimp

Chopped scallions and cilantro or garnish





In a saucepan, combine all the ingredients, except the shrimp. Bring to a

simmer, cover and cook over low heat for 20 minutes to blend the flavors.

Strain and discard the solids return the liquid to the saucepan, add the

shrimp, and cook until the shrimp are just heated through, 1-2 minutes.

Pour into a soup tureen, garnish with the chopped scallions and cilantro,

and serve.



Lemongrass Curry



1/3 cup sliced lemongrass, include the bulbs

4 cloves garlic, peeled

1 tsp dried ground galangal (or ginger)

1 tsp ground turmeric

1 jalapeno, seeds and stem removed

3 shallots, peeled

3 1/2 cups Coconut Milk

3 fresh lime or lemon leaves

Pinch salt or shrimp paste (available in Asian markets)





In a food processor or blender, puree together the lemongrass, garlic,

galangal, turmeric, jalapeno and shallots. Bring the Coconut Milk to a boil

and add the pureed ingredients, lime or lemon leaves, and salt or shrimp

paste, and boil gently, stirring constantly for approximately 5 minutes.

reduce the heat to low and simmer, stirring often, for an additional 30

minutes or until the lime or lemon leaves are tender and the sauce is

creamy. Remove the leaves before serving. Makes 4 cups. (A World of

Curries, Dave Dewitt & Arthur Pais)



Noodle Salad with Lemongrass Peanut Dressing



1 pound of linguine

2 tbls peanut oil

1 cup shredded carrots

1 cup bean sprouts

1 cup radishes, sliced thin

1 cucumber, cut lengthwise into paper-thin strips (use vegetable peeler)

1 bunch scallions, cut in fine julienne strips

1 sweet red pepper, cut in fine julienne strips

Pickled ginger (sold in Oriental sections of supermarkets and gourmet

shops)

Lemongrass Peanut Dressing*



Cook noodles in boiling salted water until just tender. Drain and toss with

peanut oil. Arrange noodles at one side of each 4 large serving plates.

Arrange the vegetables and s small amount of pickled ginger in mounds

around the edge. Serve at room temperature with Lemongrass Peanut Dressing.

(*Recipe for dressing follows)



Lemongrass Peanut Dressing



2 garlic cloves, minced

4 shallots, minced

6 tbls creamy peanut butter

2 tbls soy sauce

3 tbls red wine vinegar

1 small fresh jalapeno pepper, minced

2 6-inch fresh lemongrass stalks

1 tsp sesame oil

2 tbls peanut oil

2 tbls dry sherry

1 tsp powdered wasabi (Japanese horseradish) mixed with 1 tsp water

1/2 cup chicken stock (preferably homemade)





Combine all ingredients in a food processor or blender until smooth. Cover

and set aside. Do not refrigerate. Blend again before using. (serves 4)

(Kitchen Herbs, Sal Gilbertie)



Ginger-Lemongrass After-Shave Lotion for Men



1/2 cup water

1/16 tsp ground ginger

3 whole stems thyme

2 Tbsp fresh lemongrass or 1 Tbsp dried

1/2 tsp vegetable shortening

2 teaspoons lemon juice





Bring water to a boil and add ginger, thyme, and lemongrass. Simmer

infusion for 30 minutes. Filter infusion with a coffee filter or paper

towel, saving liquid and discarding solids. Return liquid to saucepan and

add shortening and lemon juice. Mix over low heat, stirring until blended.

Shortening will be separated from liquid. For future uses, mixture may be

microwaved until slightly warm and stirred before using. Rub mixture into

hands and spread over face, especially areas that have been shaved. May be

used daily. Makes 1/4 cup. Shelf life: cover and refrigerate; discard after 5

days. (Blended Beauty, Philip B. , 10 Speed Press, 1995)



References



The Illustrated Herb Encyclopedia, Kathi Keville, Mallard Press, 1991



----------

> From: Robert D. Loach <rdloach@JUNO.COM>

> To: HERBS@home.dc.LSOFT.COM

> Subject: Re: lemon grass

> Date: Thursday,October 31,1996 7:08 AM

>

> Thanks, Maureen, for the lead, but I don't have access to the web and

> can't look at home pages.  (I know, I'm on the trailing edge of

> technology....)  If you could download info and forward it to me, that

> would be great.





From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 10:56:55 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:         "Robert D. Loach" <rdloach@JUNO.COM>

Subject:      thanks for lemon grass info



Thanks for the info on lemon grass.  I think that I will dig part of the

clump up to bring inside, cut the rest to preserve, and mulch over the

roots well to see if they'll make it.  I have just called a nursery and

found out that where I live here in the Piedmont is zone 7 instead of 4

(which I had heard before).  We do get frost and freezes in the winter,

so I know now that the leaves lemon grass won't make it, but maybe the

roots will if heavily mulched.



I still meed to know what is the best method of preserving the

leaves--drying, chopping and freezing, or what?

Thanks in advance.



Rob Loach in Greenville SC   =^..^=  =^..^=  =^..^=

rdloach@juno.com

"Give unto the Lord the glory due unto his name; worship the Lord in the

beauty of holiness."  Psalm 29:2



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 09:13:00 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:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: thanks for lemon grass info

Mime-Version: 1.0

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



>Thanks for the info on lemon grass.  I think that I will dig part of the

>clump up to bring inside, cut the rest to preserve, and mulch over the

>roots well to see if they'll make it.  I have just called a nursery and

>found out that where I live here in the Piedmont is zone 7 instead of 4

>(which I had heard before).  We do get frost and freezes in the winter,

>so I know now that the leaves lemon grass won't make it, but maybe the

>roots will if heavily mulched.

>

>I still meed to know what is the best method of preserving the

>leaves--drying, chopping and freezing, or what?

>Thanks in advance.



Rob, the leaves are not the best portion of the lemon grass.  Most southeast

Asian recipes call for using the root which, although it looks like a

scallion, is strongly lemon-scented and lemon-flavored.  You can dry the

leaves if you like, but I've tried making tea with them and it tastes

like...water.  Not even sugar helps. ;-))  Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 11:40:59 -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:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Re: herbal wedding favors



Hi there, if it's not too late for your wedding plans, Launa, perhaps you can

do what I'd wanted to do.  I found a source for inexpensive baskets and a

source for small individually potted herb plants & edible flowers (pansies,

violas, dianthus).  The individual herb pots in the baskets were to be the

centerpieces AND the favors.  What I didn't find was someone else to help me

put the baskets together, so I didn't do it.  Mom was also insisting that

there needed to be color, so I would've had to add cut flowers, too, which

defeated the purpose.  (We LIKE green, and there were SO many shades of

greens, from dark bay to the almost-white shades on variegated mints...)



Good luck,

MaryHS



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 11:41:01 -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 E. Hall" <IOMA2@AOL.COM>

Subject:      Turmeric



A few weeks ago, Andie said:

>Tomorrow I will dig the tumeric.

Yahoo, I've located someone with this spice!  Where did you get what you

started?  Can you take a guess as to how it would grow in damper, cooler

conditions?  Do you think I could send you stamp money for a starter root

come springtime?



Slavering at the possibilities of homegrown tumeric,

Mary "Emme" Hall Sheahan



PS: Dorian, if she says yes to this, I guess I won't have to try to figure

out the customs regulations for importing turmeric--thanks for your offer

though!



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 11:41:07 -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:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      New to the list this summer? Read this!



Hi there!  Periodically I pop a long welcome letter off to the new folks on

the list.  Due to the wedding, this is woefully overdue.  And in the

meantime, I've lost track of the nicely polished letter that I've used

before, so forgive me.  This is off the cuff, and I'm in a silly mood.



When you reply to a letter, please trim out the stuff that's not relevant!

 Responses can get buried inside >>>>>>> marked paragraphs.



If you think no one's replied to you, wait an extra day so those of us who

get mail in "digest" form have a chance to catch up.  ("Set digest" is a

command option that sends you the info approximately daily...more if people

are sending big files, less if they're doing work outside not inside.)



If the topic of a thread migrates drastically, someone be bold and change the

subject header. ;-)



When you "reply" to a letter posted to HerbsList, remember that EVERYONE on

the list gets to read it.  So if you want to send a private note, or an

"off-list" note, make sure you specify that person's address. And if someone

says "contact me privately and I'll send you info" don't post it to the whole

list.



There are some plants that lure people into the world of herbs, plants which

80% of the world thinks of as simple, but that gardeners know lots about.

 Plants like basil, lemon grass, coriander/cilantro, Mexican Mint Marigold,

and many many more--plants which many people on this list have read and

written about often enough that if you don't realize the question's been

asked before, you might get frustrated that no one's answering you.  So go

check Henrietta's HerbFAQ on the web!



By the way, I used to send people without web access a copy of Henrietta's

HerbFAQ, but I can't right now--by mid-November that offer will stand again.

 But for now, will any other folks with web access help send info to the

newcomers?



Speaking of the web, there are some GREAT sources of info about herbs out

there--both culinary and medicinal.  Those of you who do have access to the

web, please take a peek at these sites, although one warning--my own web

access is limited these days, so I haven't "been" to most of these places

lately & I'm not sure what's still there.



First off, since this list isn't designed to focus on medicinal uses of

herbs, try peeking at Henrietta's Homepage for links to places that will help

you find what you want.  Go peek there if you're NOT into herbal medicines,

too, because she has lots more info.

http://sunsite.unc.edu/herbmed



...Most importantly, she has a link there to Henrietta's Herbal FAQs.

 Including a funny thread about catnip...

http://sunsite.unc.edu/herbmed/faqs/herbfaqs.html



When you're out there, try peeking at what Algy's done:

http://www.algy.com/herb/RECIPES

http://www.algy.com/herb/herb.html



...or what he's been up to:

http://frank.mtsu.edu/~sward/RECIPES/recipeboard.html



If you're intrested in experimenting with authentic medieval recipes that

someone has already worked with to figure out what specific quantities early

cooks meant when they said "a handful", go visit Cariadoc.  (Recipes are both

European and Middle Eastern.  Includes sekanjabin, the mint syrup folks

mention every now and then.):

http://www.pbm.com/~lindahl/cariadoc/miscellany.html



Your zone is useful info to include if you're asking questions about growing

anything, because "will it survive?" gets very different answers depending on

the county/state/country you are gardening in!  For those of you who don't

know what growing "zone" you're in, log onto this:

http://pathfinder.com/cgi-bin/VG/vg-zonefinder



And then there's the addresses I've gathered since I lost web access...



Joyce's pages (Home of "Gatherings of GARDENers" photo album):

http://www.cdsnet.net/Business/GardenPages

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

MINDY: http://aci.mta.ca/chemistry/mindyvinqvist.html

GARLIC:  http://www.broadcast.com

Herb Magazine: http://www.herbnet.com/

Searchable garden lists: http://pathfinder.com/cgi-bin/VG/vg

free garden stuff from gov't, to look at & try:

 http://www.aphis.usda.gov/nbci/nbci.html



There's always more, I haven't even gotten to the mail order seed

catalogs...maybe someone else can assemble that...but this is long enough to

get you started.  Enjoy!



Mary "Emme" Hall Sheahan

in Zone 5/6 near Hartford CT

Overambitious gardener, enthusiastic cook, wedding survivor, house hunter,

and publishing job hunter.  Stay tuned for the new email address...



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 11:41:18 -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 E. Hall" <IOMA2@AOL.COM>

Subject:      Re: She's baaaaaaaaaaack... overwintering plants & white flies ??



Natalie asked about the real estate agent's reaction to our plants and

suggested we hide 'em...but the whole reason we're moving is because there's

no room to even hide our dirty laundry!  (I figured you folks might just

enjoy a chuckle at my expense.)  I kind of dread having someone come in here

to evaluate.  But the gardens are definitely improved--three beds sifted to

10 inches and mulched.



Another over-wintering question: if you've got herbs on long shelves under

windows, is there an energy-efficient way to use artificial plant lights to

augment sun?  Robert said something about "most efficient distance from the

plant" and I got flustered--I planned to just hang 'em from the ceiling.  I

guess that's naive of me, can someone offer advice?



Emme

in Zone 5/6 near Hartford CT



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 11:41:23 -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:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Asian cooking



Dorian said:

<<There is another recipe that uses the dates to make a steamed sweet

glutinous rice "pudding" (Very liberal interpretation here) usually

taken as a desert at Chinese new year eve dinner. But maybe it's too

ethnic to suit Western taste.>>



If this is what I think it is, I've heard it referred to as "gummi rice"

(after the candy "gummi bears").



I'm going to NYC's Chinatown for a big shopping expedition in a couple of

weeks.  I'm looking for suggestions of things to try; here's what's on my

shoppin' list:

Fresh turmeric (never had it, can't wait to see if it's there)

Black beans (For black bean sauce, how do I buy 'em?  The canned sauce & the

semi-dried preserved ones I tried last time were both way too salty for the

recipe I'm trying to duplicate)

Chinese (red) dates (now that Dorian has told me what they are!)

Loongan

Fresh cilantro

More Chinese Chili peppers than I grew myself (speaking of cool christmas

gifts...try a garlic & chili pepper wreath!)

A bamboo steamer (maybe I'll try the gummi rice)



Have already: Garlic; ginger; lemon grass.



Mary "Emme"



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 11:41:27 -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:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Re: Lemongrass



Hi, Sheila.  I'd suggest getting yourself a big bucket, filling it partway

with sandy soil, and then shovelling most of your big lemon grass plant into

the bucket.  Keep it well watered keep it in the sunniest window you've got,

and keep it from getting too cold (during periods when the window's frosting

over on the inside, move it to a warmer spot).



I've had people tell me you only eat the white parts out of the inside of the

lemon grass.  And I've had people tell me you can't preserve it at all.  But,

here's the gospel of lemon grass!  Chop it off an inch above the ground,

grind it into a pulverized pulp and use everything the insects haven't!  And

then stick the leftover inch-long bit into a jar or glass of water in a sunny

window, and wait until it eventually sprouts more.



If you find the green fronds too harsh for your teeth (it does gets nastier

in drier weather, so if you've got a sunny bathroom window, you'd be in great

shape)... throw 'em into soup, or into mixed vinegars.  And the famous

pulverize-n-freeze ice cube baggies work with lemon grass, too.



Above all, if you can keep the root base from freezing over the winter, I'll

bet you've got a good chance of having more lemon grass from that in the

springtime.



Mary "Emme"

in Zone 5/6 near Hartford CT



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 11:40:52 -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:         "Mary E. Hall" <IOMA2@AOL.COM>

Subject:      Re: The stuff Esther's growing...

Comments: To: estherczekalski <E.Czekalski@ma02q.bull.com>



Those of you who were around this list in early summer might remember Esther

joking about eating ferns & me taking her seriously because fiddlehead ferns

are edible.



Well, Robert & I had seen 'em on sale at Edwards this spring, a year or so

after we had tried to cook the ones we picked on his Mom's property.  FYI,

you've got to know which ones, when & how to grow 'em, or else they'll

probably taste as utterly vile as those did.



But now we've seen 'em someplace else--up in Maine, pickled, at LLBean!



Mary "Emme" Hall Sheahan

who now has not none, not one, but TWO accounts on AT&T although neither is

correctly done...argh...stay tuned



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 10:06:00 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:         Margaret Lauterbach <mlaute@MICRON.NET>

Subject:      Re: Asian cooking



>Dorian said:

><<There is another recipe that uses the dates to make a steamed sweet

>glutinous rice "pudding" (Very liberal interpretation here) usually

>taken as a desert at Chinese new year eve dinner. But maybe it's too

>ethnic to suit Western taste.>>

>

>If this is what I think it is, I've heard it referred to as "gummi rice"

>(after the candy "gummi bears").

>

>I'm going to NYC's Chinatown for a big shopping expedition in a couple of

>weeks.  I'm looking for suggestions of things to try; here's what's on my

>shoppin' list:

>Fresh turmeric (never had it, can't wait to see if it's there)

>Black beans (For black bean sauce, how do I buy 'em?  The canned sauce & the

>semi-dried preserved ones I tried last time were both way too salty for the

>recipe I'm trying to duplicate)

>Chinese (red) dates (now that Dorian has told me what they are!)

>Loongan

>Fresh cilantro

>More Chinese Chili peppers than I grew myself (speaking of cool christmas

>gifts...try a garlic & chili pepper wreath!)

>A bamboo steamer (maybe I'll try the gummi rice)

>

>Have already: Garlic; ginger; lemon grass.

>

>Mary "Emme"



Emme, plant coriander seeds in a pot (indoors), and you'll have your own

supply of cilantro.  For black beans, buy dried black beans or canned black

beans (unseasoned).  I don't know what recipe you're trying to duplicate,

but a Brazilian woman told me they cooked black beans (dried and soaked)

with sliced scallions, bacon drippings and a lot of garlic salt.  Mashed

some, then mixed them in with the unmashed ones.  I'm here to tell you, this

is delicious!



Get several cans of coconut milk (if you can't get them at home), and some

galangal.  Dried kaffir lime leaves if you plan to do much Thai cooking.

Rice noodles (from vermicelli to noodle-wide stuff).  Rice papers for making

egg rolls.  Bean thread noodles.  Fish sauce is a necessity.  I get the one

with the squid pictured on the label.  Dried tamarind.  Wonder what I

forgot?  Margaret

Boise, zone 6, 5 or 4, depending

mlaute@micron.net



From XYZ Sun Sep 23 01:42:27 2001

Date:         Thu, 31 Oct 1996 11:24:28 -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:         Linda Rowlett <ROWLETT_L@HCCS.CC.TX.US>

Subject:      Re: lemon grass



Dear Rob,



        My lemon grass in Pearland, Texas (near Houston), died down last winter.  A freeze will make it look ugly enough to cut down in the spring.  The good news that it comes back very fast on its established roots.  (I had even covered it during the freeze.)



Linda L. Rowlett



