

==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Chile Pepper Vinegar

From: Sandra Jeppsson <spirosja@MAIL.GTE.NET>

Date: Sun, 1 Dec 1996 12:30:49 +0000

--------

Hi Herbies.



I am responding to Henrietta's request for chile pepper vinegar

recipes.  Here are two recipes which you may find useful.  The

first one is very simple--a big plus in my opinion.



SPICY CHILE VINEGAR



Poke into a bottle 4 bay leaves, 6 small dried hot red chiles, and 4

large cloves garlic (peeled).  fill with red or white wine vinegar.

(The following is about herb vinegar in general) "...Let the bottle

stand undisturbed in a cool, dark place for at least 3 weeks so

flavors can develop.  The vinegars keep well for about 4 months.

     To speed up the process, heat the vinegar to lukewarm; then pour

it into a bottle over herbs that have been crushed or coarsely

chopped.  Let the bottle stand in a warm, dark place, shaking it

gently each day.  When the flavor suits you (check after about 10

days), strain the vinegar, discarding the seasonings.  Return the

vinegar to the rinsed bottle; add a fresh herb sprig, if desired..."

From Sunset Gifts From Your Kitchen.



The following recipe is from the Chile Heads web site (see URL)



Chipotle Chile Oil and Vinegar



 2 chipotles and 6 peeled cloves of garlic in 1 pt olive oil

 (soak peppers in hot water for 20 minutes).  Add 2 sprigs

 fresh rosemary.



 2 chipotles + 2 sprigs fresh thyme in 1 pt white wine vinegar.



 Let both steep in a cool, dark place (not the fridge) for

 at least a week before using.



>From the Chile-Heads Recipe Collection

URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Dried OZ herbs

From: Lee & Tal <naturals@BOOTSTRAPS.COM>

Date: Sun, 1 Dec 1996 17:38:26 -0800

--------

Did I answer your note? Can't find a record that I did. We only have the

three books and I am working on a new one on growing and marketing

medicinal herbs. Keep in touch. Regards, Lee S.



______________________________________

Lee Sturdivant

San Juan Naturals

naturals@bootstraps.com

Bootstrap Guides

http://www.bootstraps.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

From: Ingolfur Gu\pnason <engiherb@SMART.IS>

Date: Mon, 2 Dec 1996 09:01:22 GMT

--------

Hello.  I am a new subscriber to "HERBS".



I run a small nursery in Iceland, mainly producing Herbs for the commercial

fresh market.

Also I produce trees, ornamental shrubs, summer flowers and forestry

youngplants

(larix, picea, pinus, populus, betula etc.)  My main interest, though, is

the production and uses of Herbs and medicinal plants, based on Icelandic

and Northern European traditions.



In the past 7 years I have been collecting information on the ethnobotanical

aspects of Herbs. I have gained some expertice in growing them as well and

am willing to share

and trade knowledge on the growing and uses of Herbs in the broadest sense.



The fact that I am an Herb grower in the midst of the Atlantic Ocean makes

me espcially interested in getting into contact with growers that are

located in Northern latitudes. (Canada, Alaska, countries of the former

USSR, Finland, Sweden, Norway, Japan, and every other area where the summer

is short but the winters are long. Informations on climatic conditions are

available for those interested.  I am eagerly waiting for getting in contact

with all those who have a passion for Herbs.



                           Yours sincerely,



                           Ingolfur Gudnason

                           Engi Herb Farm





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Drying Chives

From: "Danielle c. Milkint" <danielle.milkint@SYLVANIA.SEV.ORG>

Date: Tue, 3 Dec 1996 08:08:06 -0800

--------

I am having difficulty drying chives.  These are common onion chives and

they start to rot before they are dry.



Is there a special method that I should be using?





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Drying Chives

From: Janine Vandenberg <jvandenb@KENT.NET>

Date: Tue, 3 Dec 1996 14:07:56 -0500

--------

Hi all

I've had great success drying chives.  Simply cut chives into small pieces

and spread evenly over cheese cloth.  Place in food dehydrator and dry

until brittle.  Store in airtight container.



Janine Vandenberg, BSc., DHS.

jvandenb@kent.net

jmvanden@julian.uwo.ca



~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~



Six essential qualities that are the key to success: sincerity, integrity,

humility,

courtesy, wisdom and charity.  -Dr. William Menniger



~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~





----------

> From: Danielle c. Milkint <danielle.milkint@SYLVANIA.SEV.ORG>

> To: HERBS@HOME.EASE.LSOFT.COM

> Subject: Drying Chives

> Date: Tuesday, December 03, 1996 11:08 AM

>

> I am having difficulty drying chives.  These are common onion chives and

> they start to rot before they are dry.

>

> Is there a special method that I should be using?





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Drying Chives

From: Teachout <teachout@PREMIER1.NET>

Date: Tue, 3 Dec 1996 13:26:27 -0800

--------

>I am having difficulty drying chives.  These are common onion chives and

>they start to rot before they are dry.

>

>Is there a special method that I should be using?



I snip them with scissors and spread out to freeze, then bag them up. I take

out what I need from the bag. This works well during the few  months there

aren't any around to use. I have had dried chives before and the taste isn't

very good compared to the frozen. Hope this helps.



Debbie T-T.

#######################################

Debra Teachout-Teashon



Art and Gardening

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



teachout@premier1.net

Washington state

USDA Zone 8, Sunset Zone 5

#######################################





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Drying Chives

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

Date: Wed, 4 Dec 1996 10:09:06 -0800

--------

The following message was routed to my box because of machine

errors. I forward it to the list herewith:



    ================= Begin forwarded message =================



    From: "sheilac" <sheilac@enter.net>

    Organization: Enter.Net

    Date: Tue, 3 Dec 1996 08:46:55 4

    Subject: Re: Drying Chives

    Reply-to: sheilac@enter.net



    > I am having difficulty drying chives.  These are common onion chives and

    > they start to rot before they are dry.

    >

    > Is there a special method that I should be using?

    >

    Danielle,

    I dry chives in a dehydrator successfully.  If you don't have one try

    freezing them.  Put them in ice cube tray chopped with a little

    water.  When frozen put the cubes in a plastic bag.  This works very

    well and retains the flavor.



    Sheila







--

Susan Nielsen              | "O! how horriable is the day..."

snielsen@orednet.org       |       -- William Clark

                           |       Friday, Nov. 22nd 1805

                           |       Fort Clatsop





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Drying Chives

From: Richters Herbs <culinary@RICHTERS.COM>

Date: Fri, 6 Dec 1996 01:33:35 -0500

--------

Sarah Flemming <hitech@AUGUSTA.NETwrites:



: On Tue, 03 Dec 1996 08:08:06 -0800, "Danielle c. Milkint"

: <danielle.milkint@SYLVANIA.SEV.ORGwrote:

:

: >|I am having difficulty drying chives.  These are common onion chives and

: >|they start to rot before they are dry.

: >|

: >|Is there a special method that I should be using?

:

: How are you drying them, Danielle? I've found for things like chives

: and onions, cutting them like you would for use and then spredding the

: piecies on cookie sheets and frozen to work best. To actually dry them

: I would guess that instead of cutting them tie in clusters and hang in

: a cool, dry place would work.



I agree that cutting chives into small pieces *before* drying them works

well.  We cut them into pieces about 1/8" long, and we make sure that

we use a sharp knife so cuts are clean.  A dull knife bruises and invites

problems.



Hanging leaves does not work.  For some reason chives leaves turn yellow

when they are not dried quickly enough.  By cutting the leaves into small

pieces, you expose the leaves to air so water can evaporate more quickly.

By the way, heat also doesn't work -- the trick is to get the water to

leave more quickly without raising the temperature.  We get good results.

The chives bits are quite acceptable when fresh leaves are not available.

Of course, fresh is always best.



Conrad Richter



RICHTERS HERBS                     | Info:                 info@richters.com

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

Tel +1-905-640-6677  Fax 640-6641  | Website:               www.richters.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Drying Chives

From: Kay DeBell <Kd8567@AOL.COM>

Date: Fri, 6 Dec 1996 03:17:26 -0500

--------

Have you tried microwaveing hem on a paper plate? its great and the chives

retain their color.





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: epazote

From: Linda Rowlett <ROWLETT_L@HCCS.CC.TX.US>

Date: Tue, 3 Dec 1996 12:50:01 -0500

--------

Yvetta,



        I am amazed to find someone who loves eating the leaves of epazote.  It smells so awful!  I have been treating it like a week since I introduced it to my herb garden three years ago....





Linda





==========

To: HERB@TREARNPC.EGE.EDU.TR

Subject: Re: epazote

From: "M.C. Georgina Arteaga Carlebach" <garteaga@CCR.DSI.UANL.MX>

Date: Tue, 3 Dec 1996 20:26:01 +0200

--------

At 14:59 29/11/96 -0500, you wrote:

>In the Calif. Cargen Nov-Dec. 1996 Vol. 87 No.6 Page 170 in an article by

>Helen Chandler titled Herbs-Culture and Landscape uses she writes" Every form

>of epazote (alias wormseed) Chenopodium ambrosioides analyzed so far is rich

>in ascaridole and thus toxic and not recommended for food ( this is another

>plant without GRAS-Generally recommended as safe- status from the FDS).  Does

>anyone have any more information on this?  I enjoy epazote in beans and just

>enjoy eating the leaves.  Yvetta

>

Yvetta, let me tell you about epazote, how we use it and what for we use it

in Mexico.

We eat epazote in beans, "quesadillas", with chicken and also for fish. We

use epazote in small amounts because it can be a very strong taste. We also

use it as a "medicine" for amibiasis and all sort of stomach bacterias

problem. We also use epazote, combined with oregano for PMS.

I hope this give you some information

Georgina Arteaga-Carlebach

Monterrey, Nuevo Leon / Mexico

e-mail: garteaga@ccr.dsi.uanl.mx





==========

To: HERB@TREARNPC.EGE.EDU.TR

Subject: Re: epazote

From: Heidi Feldman <heidi10@JUNO.COM>

Date: Tue, 3 Dec 1996 20:03:29 EST

--------

Hello,



I bought epizote from a local organic farmer and he told us to throw this

in our black bean soup that we made, it was the BEST addition to the soup

and I've been looking everywhere for this!  Farmers' Market is only

opened in the Spring!  If you know where I can easily obtain epizote,

please  let me know!  Thanks!



-Heidi-





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: epazote

From: "N. A. Fryxell" <fry0537@WALDO.IVCC.EDU>

Date: Wed, 4 Dec 1996 08:32:14 -0600

--------

        I tried growing it two years ago, and the rabbits ate all of it. I

never harvested any, and always wondered what it was like!



Nancy Anne

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

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



On Tue, 3 Dec 1996, Linda Rowlett wrote:



> Yvetta,

>

>         I am amazed to find someone who loves eating the leaves of epazote.  It smells so awful!  I have been treating it like a week since I introduced it to my herb garden three years ago....

>

>

> Linda

>





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: epazote

From: "Pat Eurich (415)725-0600" <EURICH_P@HOSP.STANFORD.EDU>

Date: Wed, 4 Dec 1996 16:03:52 -0800

--------

Help.  What is Calif. Cargen?  Was this mis-typed and supposed to be

Calif. Garden?  Do you recommend this publication?  Is it primarily

herbs?  Thanks for the clarification.  Pat





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: epazote

From: Yvetta Williams <YvettaWill@AOL.COM>

Date: Thu, 5 Dec 1996 11:20:29 -0500

--------

        I tried growing it two years ago, and the rabbits ate all of it. I

never harvested any, and always wondered what it was like!



Nancy Anne

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

                                         made on ..." The Tempest/Shakespeare

                                                imagine ...



On Tue, 3 Dec 1996, Linda Rowlett wrote:



> Yvetta,

>

>         I am amazed to find someone who loves eating the leaves of epazote.

 It smells so awful!  I have been treating it like a week since I introduced

it to my herb garden three years ago....

>

>

> Linda

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



I guess that it is an aquired taste although I liked it right away.  It

really is good in beans and other Mexican cooking.  I really do enjoy eating

the young tender leaves.  It's whole purpose in life is to make seeds, so I

make sure I cut back the seed stocks before they mature or there will be

millions of little plants all over the garden.  It will come back from the

roots (at least in Calif).  Usually a few seeds get away so there are a few

new plants.  Yvetta



Date:    Wed, 4 Dec 1996 16:03:52 -0800

From:    "Pat Eurich (415)725-0600" <EURICH_P@HOSP.STANFORD.EDU>

Subject: Re: epazote



Help.  What is Calif. Cargen?  Was this mis-typed and supposed to be

Calif. Garden?  Do you recommend this publication?  Is it primarily

herbs?  Thanks for the clarification.  Pat



-

Mis-type-  It is Calif. Garden.  Sorry-  It is a small publication but has a

lot of interesting articles - This issue is on Tulips, Daffodils, Butterflies

on Passiflora, Topiaries, Plant world explorer, herbs-Culture and Landscape

Uses, Iris, Local Sunflowers, Peanut explorer, children in the garden

plectranthus, 3 of the Geraniaceae- Book reviews, affiliates, classes,

gleanings, horticultural claendar, -



Quite varied-  Yvetta





==========

To: HERB@TREARNPC.EGE.EDU.TR

Subject: Re: epazote

From: "Kathryn M. Bensinger" <kbensin@MAIL.STATE.TN.US>

Date: Thu, 5 Dec 1996 18:24:40 PST

--------

Epezote seeds are available from most sources of culinary herb seeds.

One of my favorites in Nichols.  It grows easily in ordinary to rich

garden soil but likes cool weather - like spinich.  Here in Tennesse

we grow it as a spring and fall crop as it goes to seed too quickly

during the heat of July and August.  It also grows indoors if you have

lots of light.  KB

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

Kathryn Bensinger

E-mail: kbensin@mail.state.tn.us

Date: 12/5/96

Time: 6:24:40 PM

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: epazote

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

Date: Fri, 6 Dec 1996 14:21:20 -0600

--------

Linda, try epazote in muchroom & cheese quesadillas...yummie!!



Ana Miniel Morlett

Bil/ESL Specialist

San Antonio, Texas

amorlet@tenet.edu





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Drying chives

From: Joyce Schillen <gardenpg@CDSNET.NET>

Date: Tue, 3 Dec 1996 22:11:39 -0800

--------

I once read that commercially dried chives are freeze dried, and that's why

they turn out so green and flavorful.  When I try drying them in my

dehydrator, they compare poorly to those that are commercially dried, like

Debbie T-T said.  This is the only time I found a commercially dried herb to

be better than home grown and processed!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic

From: Mary Kay Roberts <mkr@EXECPC.COM>

Date: Wed, 4 Dec 1996 09:45:28 -0600

--------

I experimented this week and now I have the heebie geebies.



Can I safely do what I did?



I took a bunch of fresh garlic - and pulverized it in my food

processor.  Then added a bit of oil to it and stuck it in the frig.  Is

this safe to use as long as it stays in the frig?  I am trying to mimic

the "fresh garlic" in jars that you can buy and use for cooking.  did I

do the right thing?  It was too dry to just leave alone, hence the

addition of the oil.



I do not want to poison my family and I know that garlic is a toughie.



Can anyone help?



Thanks,



Mary Kay





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic

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

Date: Wed, 4 Dec 1996 10:11:41 -0800

--------

Mary Kay asks:



>Can I safely do what I did?

>

>I took a bunch of fresh garlic - and pulverized it in my food

>processor.  Then added a bit of oil to it and stuck it in the frig.



Couple of weeks in the refrigerator is ok -- no more than that.

Refrigeration is very important here.



Susan Nielsen



--

Susan Nielsen              | "O! how horriable is the day..."

snielsen@orednet.org       |       -- William Clark

                           |       Friday, Nov. 22nd 1805

                           |       Fort Clatsop





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic

From: "Mary \"Emme\" Hall Sheahan" <Emme@WORLDNET.ATT.NET>

Date: Thu, 5 Dec 1996 09:02:57 -0500

--------

Mary Kay asked about garlic packed in oil.  Henrietta, if that's not on your FAQ yet, I recommend it!



Since food safety buffs have figured out that oil-packing herbs creates perfect growing conditions for botulism (rapid

growth of the organism requires a seal from air and the oil provides that), I prefer to mimic the fresh garlic which is

packed in another other liquid instead:  We stuff chopped, sliced or minced garlic, ginger, and combinations in jars and

cover them with vodka or vinegar.  The taste is remarkably close to fresh-sliced even when you're down to the pulpy liquid at

the bottom (which goes great in salad dressings).



I believe the suggestions were that oil-packed garlic is safe for a few days in the fridge (weeks max)--and that the folks

who say their Gramma stored it for months in the closet might simply be very lucky, but they might have REALLY STRONG immune

systems in their families.



Emme



--

Mary "Emme" Hall Sheahan



"We've got two lives, the one we're given

and the other one we make." --Mary-Chapin Carpenter





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic

From: mary curtis <curtismf@MSN.COM>

Date: Fri, 6 Dec 1996 13:41:25 UT

--------

You know, I keep reading this about the botulism, yet it is purchased in the

store packed in oil.  How can that be?  Is this one of those swindles the food

and drug group is putting over on us?  Maybe they had one or two laboratory

cases under really really adverse conditions and they have to earn their keep

somehow so they use this as evidence that they are doing something in their

labs.  Has anyone ever been reported to have gotten sick or was it just a few

lab mice?  I do not want to sound cynical here, but if we tried to put sugar

on the counters as a new food product I am sure that they would disallow it on

the basis that it causes diabetes or obesity or some other such nonsense.  In

the meantime I appreciate this hint about vinegar or vodka since I waste a lot

of garlic.  My only question is since the garlic is soaked would it saute or

brown decently?  The other day on a cooking show I saw them finely mince and

saute a whole bud of garlic in a little oil and add it to a small jar of

vinegar along with a pepper or pepper flakes and it looked wonderful.  That

would be mostly for flavored vinegar, though, not for garlic.  Mary Curtis





----------

From:   The Culinary Herbs & Spices List on behalf of Mary "Emme" Hall Sheahan

Sent:   Thursday, December 05, 1996 9:02 AM

To:     HERBS@HOME.EASE.LSOFT.COM

Subject:        Re: Garlic



Mary Kay asked about garlic packed in oil.  Henrietta, if that's not on your

FAQ yet, I recommend it!



Since food safety buffs have figured out that oil-packing herbs creates

perfect growing conditions for botulism (rapid

growth of the organism requires a seal from air and the oil provides that), I

prefer to mimic the fresh garlic which is

packed in another other liquid instead:  We stuff chopped, sliced or minced

garlic, ginger, and combinations in jars and

cover them with vodka or vinegar.  The taste is remarkably close to

fresh-sliced even when you're down to the pulpy liquid at

the bottom (which goes great in salad dressings).



I believe the suggestions were that oil-packed garlic is safe for a few days

in the fridge (weeks max)--and that the folks

who say their Gramma stored it for months in the closet might simply be very

lucky, but they might have REALLY STRONG immune

systems in their families.



Emme



--

Mary "Emme" Hall Sheahan



"We've got two lives, the one we're given

and the other one we make." --Mary-Chapin Carpenter





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Fri, 6 Dec 1996 16:31:51 +0000

--------

mary curtis wrote:

>

> You know, I keep reading this about the botulism, yet it is purchased in the

> store packed in oil.  How can that be?  Is this one of those swindles the food

> and drug group is putting over on us?  Maybe they had one or two laboratory

> cases under really really adverse conditions and they have to earn their keep

> somehow so they use this as evidence that they are doing something in their

> labs.  Has anyone ever been reported to have gotten sick or was it just a few

> lab mice?  I do not want to sound cynical here, but if we tried to put sugar

> on the counters as a new food product I am sure that they would disallow it on

> the basis that it causes diabetes or obesity or some other such nonsense.  In

> the meantime I appreciate this hint about vinegar or vodka since I waste a lot

> of garlic.  My only question is since the garlic is soaked would it saute or



I wrote an earlier post, don't know if it made it to the list -

The commercially prepared garlic is pasturized prior to canning.

I go to the Garlic Festival in Gilroy, Calif.   Christopher Ranch is the

largest grower/processor of garlic in the U.S. -

This is not just a story - botulism is deadly and once the toxins have

developed (been produced) it is not affected by cooking.  (The reason

people who can low-acid foods can die from eating cooked vegetables -

green beans are the worst culprits).



I cook garlic in oil in my crock-pot, bringing the temp to 180 degrees

and holding at that temp for 20 minutes, or so.  Cool it, process it in

the food processor and freeze it in ice cube trays and store in zip-lock

bags in the freezer.

--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic

From: Shelley <casandra@OEONLINE.COM>

Date: Fri, 6 Dec 1996 12:13:00 EST

--------

The vineger would act to keep germs from growing.  My girlfriend was a home

ec agent  in Canada and she said that there are a lot of cases of botulism

from the way people used to can things up.  They had a big campaign to

change things one of the main thrusts was to add acidic components (lemon

juice/vineger etc.) to things potted up to prevent botulism.  Most bottled

things have preservatives of some kind in them or they were nuked or

something.  I don't can or preserve anything so I'm no expert on what to do

to prevent problems but I do know it can be dangerous.





>You know, I keep reading this about the botulism, yet it is purchased in the

>store packed in oil.  How can that be?  Is this one of those swindles the food

>and drug group is putting over on us?  Maybe they had one or two laboratory

>cases under really really adverse conditions and they have to earn their keep

>somehow so they use this as evidence that they are doing something in their

>labs.  Has anyone ever been reported to have gotten sick or was it just a few

>lab mice?  I do not want to sound cynical here, but if we tried to put sugar

>on the counters as a new food product I am sure that they would disallow it on

>the basis that it causes diabetes or obesity or some other such nonsense.  In

>the meantime I appreciate this hint about vinegar or vodka since I waste a lot

>of garlic.  My only question is since the garlic is soaked would it saute or

>brown decently?  The other day on a cooking show I saw them finely mince and

>saute a whole bud of garlic in a little oil and add it to a small jar of

>vinegar along with a pepper or pepper flakes and it looked wonderful.  That

>would be mostly for flavored vinegar, though, not for garlic.  Mary Curtis

>

>

>----------

>From:   The Culinary Herbs & Spices List on behalf of Mary "Emme" Hall Sheahan

>Sent:   Thursday, December 05, 1996 9:02 AM

>To:     HERBS@HOME.EASE.LSOFT.COM

>Subject:        Re: Garlic

>

>Mary Kay asked about garlic packed in oil.  Henrietta, if that's not on your

>FAQ yet, I recommend it!

>

>Since food safety buffs have figured out that oil-packing herbs creates

>perfect growing conditions for botulism (rapid

>growth of the organism requires a seal from air and the oil provides that), I

>prefer to mimic the fresh garlic which is

>packed in another other liquid instead:  We stuff chopped, sliced or minced

>garlic, ginger, and combinations in jars and

>cover them with vodka or vinegar.  The taste is remarkably close to

>fresh-sliced even when you're down to the pulpy liquid at

>the bottom (which goes great in salad dressings).

>

>I believe the suggestions were that oil-packed garlic is safe for a few days

>in the fridge (weeks max)--and that the folks

>who say their Gramma stored it for months in the closet might simply be very

>lucky, but they might have REALLY STRONG immune

>systems in their families.

>

>Emme

>

>--

>Mary "Emme" Hall Sheahan

>

>"We've got two lives, the one we're given

>and the other one we make." --Mary-Chapin Carpenter

>

Shelley

casandra@oeonline.com

Zone 6a in Michigan





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic

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

Date: Fri, 6 Dec 1996 10:14:05 -0800

--------

The following post was routed to my box with some technical

nonsense. I  herewith pass it on to the List.

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

    As long as you keep it in the refrigerator it should be fine.  It's my

    understanding that it is the moisture in the herbs that allows the

    bacteria to grow, so if you wanted to keep herbed oils on the shelves

    without refrigeration, you could safely do it only if you used dried

    herbs.



    I believe there was an essay on this subject on the Garlic page; I don't

    have the URL, but if you go to my herb page it should be reachable

    through the This Page Stinks! link, located under "Recipes".  My herb

    page is:



                                http://www.fastlane.net/homepages/dlady/herbmark.htm



    Regards,



    Frances A. May















--

Susan Nielsen              | "O! how horriable is the day..."

snielsen@orednet.org       |       -- William Clark

                           |       Friday, Nov. 22nd 1805

                           |       Fort Clatsop





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Apology

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Wed, 4 Dec 1996 17:13:38 +0000

--------

I apologize for not sending out any seeds of the Indian clove basil.



I had to go to New Mexico because my father was ill and I was away for

nearly a month.  I guess the young man who works for me taking care of

my garden while I was away did not understand my instructions because

when he harvested that basil he mixed it with the Holy basil and the

seeds that fell off the dried plants into the bags are mixed.  Since the

Holy basil is far more prolific than the Indian clove, I expect most of

the seeds are of that.

I am taking samples of some of the seeds and will try to sprout them

under gro lights so I can perhaps see if there is any way to determine

which are which.

Please be patient and if at all possible I will sort the seeds and send

them out.



Regarding the Tumeric - I bought some fresh roots at an oriental grocery

and just broke it into sections and planted it - same culture as ginger.

I usually leave some of the ginger in the ground with about a foot of

mulch and compost over the bed - if I need some I rake off the covering

and dig it up.  We get freezing temps here, but they do not last long

enough for the ground to freeze as there is little water in the surface

soil.





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: pams pickled garlic

From: tim and pam <secawin@PENN.COM>

Date: Wed, 4 Dec 1996 17:56:51 -0800

--------

hi, i have received several requests to post this garlic recipe. it

keeps a long time (i am still using some jars from last year) you can

use it as you would fresh garlic or you can eat it like pickles. it is

really very good if you are a garlic lover.



pickled garlic



peel garlic cloves and wash. pack into 1/2 pint jars. to each jar add:



1 tsp salt

1 TBSP sugar

1/3 tsp basil(can be adjusted to taste)

1/3 tsp oregano(can be adjusted)

then fill jars to top with white vinegar. empty these jars  into a pan

and add another 1/3 cup of white vinegar with it. bring to a full boil

and boil 5-8 minutes. i prefer about 6 because i like my garlic cloves a

little more pickle-crisp. the garlic should look pearly. remove from

heat and seal in jars OR store in fridge. i still have canning jars with

garlic in it from last fall in my cupboard and they are good. once

opened tho, they, of course, need to be refrigerated.  i have even

sliced it up for salads, pizza etc. if you like , you can put a small

pinch of crushed red pepper flakes in before you seal the jar to have a

spicier version.

for you garlic lovers, there is a great website devoted entirely to

garlic and it has some great recipes.....



www.broadcast.com



i am an avid recipe collector and i guess its about time i started

getting involved in this list instead of just lurking:::smiles::: you

people have been really nice and i have learned a lot. thanks, pam



pam <secawin@penn.com>





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: In Need of Addresses

From: "James B. Hale" <jbhale@SWBELL.NET>

Date: Wed, 4 Dec 1996 23:09:59 -0600

--------

I am in need of some place that I can buy seeds for herbs from.  I'm

especially interested in stevia, chamomille and other "not-so-common"

herbs.  If anyone has a supplier, I would appreciate you passing that

along to me.



BTW, my name is Brad Hale and I'm new to the list.  I've just recently (in

the last two years) become interested in using herbs more and more in day

to day meals, etc.  I've enjoyed what I've read so far, and have gotten a

few good recipes.  Thank you.  I hope to be able to share some of what I

know also, but it sounds to me like I have a long way to go before

catching up with you all.



Yours in Eternal Peace,



Brad Hale - jbhale@swbell.net

http://users.aol.com/jbhale/





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: In Need of Addresses

From: Margaret Lauterbach <mlaute@MICRON.NET>

Date: Thu, 5 Dec 1996 10:38:03 -0700

--------

At 11:09 PM 12/4/96 -0600, you wrote:

>I am in need of some place that I can buy seeds for herbs from.  I'm

>especially interested in stevia, chamomille and other "not-so-common"

>herbs.  If anyone has a supplier, I would appreciate you passing that

>along to me.

>

>BTW, my name is Brad Hale and I'm new to the list.  I've just recently (in

>the last two years) become interested in using herbs more and more in day

>to day meals, etc.  I've enjoyed what I've read so far, and have gotten a

>few good recipes.  Thank you.  I hope to be able to share some of what I

>know also, but it sounds to me like I have a long way to go before

>catching up with you all.

>

>Yours in Eternal Peace,

>

>Brad Hale - jbhale@swbell.net

>http://users.aol.com/jbhale/

>

Welcome to the list, Brad.  Chamomile, though, is a pretty common herb, and

you can get seeds for that nearly anywhere.  Stevia plants (never have seen

seeds for it) are less common.  Raintree Nursery carries it, calling it

Sugar Leaf (but they do carry the botanical name, Stevia rebaudiana).  I

think Richter's carries the plant, too.  Get a Richters catalog at

catalog@Richters.com  FAX Rainier at 1-888-770-8358.  I don't know where

you are, but you should also query your local garden stores.  Regards, Margaret





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: In Need of Addresses

From: "Kathryn M. Bensinger" <kbensin@MAIL.STATE.TN.US>

Date: Thu, 5 Dec 1996 19:27:44 PST

--------

My favorite seed sources are:

        (1) Richters          (2) Nichols Garden Nursery

         Box 26                   1190 North Pacific Hwy

        Goodwood, Ontario         Albany, OR 97321-4598

        Canada L0C 1A0



        (3) J.L Hudson, Seedsman

        P.O. Box 1058

        Redwood City, CA 94064

        this one is worth reading

        even if you don't intend to

        order !!



                                KB

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

Kathryn Bensinger

E-mail: kbensin@mail.state.tn.us

Date: 12/5/96

Time: 7:27:44 PM

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Herb Society Cookbook

From: Lyn Belisle <belisle@TENET.EDU>

Date: Thu, 5 Dec 1996 13:13:02 -0600

--------

On Mon, 2 Dec 1996, Fran wrote:



> The San Antonio Herb Society Cookbook is over 200 herb recipes gathered

> from our members, all tested, from appetizers to desserts, plus basic

> info on preserving herbs, making vinegars, pestos, etc. It is $13.91 for

> non-Texas residents, plus $3 postage and handling. For Texas residents,

> add $1.09 tax. Since I'm not crazy about posting my address publicly, if

> anybody is interested, send me a note (PRIVATELY, OFF-LIST PLEASE), and

> I'll give you the specifics.

>

> Fran

> frich@tenet.edu

>

I would like to recommend this book.  I bought three copies, one for

myself and two for gifts.  Fran and her committee worked very hard on it,

and it is full of great herbal recipes, but also a lot of other

information, sources, eyc. that anyone who loves herbs would like a lot.



Good job, Fran!



                    Lyn in San Antonio





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: stevia and aztec sweet herb

From: Richters Herbs <culinary@RICHTERS.COM>

Date: Fri, 6 Dec 1996 01:32:03 -0500

--------

Margaret Lauterbach <mlaute@MICRON.NETwrites:



: Does anyone grow stevia or Aztec sweet herb?  My stevia is blooming, and

: I'm curious whether it will set viable seeds.  I've never seen stevia seeds

: offered.  Aztec sweet herb often sets those cone-like "seed casings," and I

: wonder whether i could get seeds from those.  Does anyone know?  TIA, Marga



Stevia does not set seeds reliably.  And of those few seeds that

do come few germinate.  The germination level is usually lower than

10%.



Research done by Agriculture Canada indicates that pollination is a key

for good seed set and good germination.  The specifics of that research,

however, are not available because the research was done under contract

with a private company (not we!).



Aztec sweet herb does set seed and they are relatively easy to germinate.

Yes, those "cone-like casings" will produce seeds.



Conrad Richter



RICHTERS HERBS                     | Info:                 info@richters.com

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

Tel +1-905-640-6677  Fax 640-6641  | Website:               www.richters.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Epazote

From: Richters Herbs <culinary@RICHTERS.COM>

Date: Fri, 6 Dec 1996 01:35:07 -0500

--------

Yvetta Williams <YvettaWill@AOL.COMwrites:



: In the Calif. Cargen Nov-Dec. 1996 Vol. 87 No.6 Page 170 in an article by

: Helen Chandler titled Herbs-Culture and Landscape uses she writes" Every fo

: of epazote (alias wormseed) Chenopodium ambrosioides analyzed so far is ric

: in ascaridole and thus toxic and not recommended for food ( this is another

: plant without GRAS-Generally recommended as safe- status from the FDS).  Do

: anyone have any more information on this?  I enjoy epazote in beans and jus

: enjoy eating the leaves.  Yvetta



Epazote is slated to be removed from a "foods" list and moved to the

"drugs" list in Canada (Section 705, pending).  This is a joke.  Epazote

leaves have been used copiously in Mexican and Central American cooking for

centuries.



I suspect that the seeds, which historically have been used as a vermifuge

(as its alter-ego "wormseed" implies), have more of the apparently offensive

constituent; however, as ham-fisted governments are wont to do, the baby is

going out with the bath water.



In Canada there is a real offensive underway against herbs.  Many companies

are starting to report product seizures.  We have reports that Health

Canada has hired 150 new inspectors, so the seizures are sure to escalate.

We are very concerned, because perfectly good (and delicious) herbs like

epazote will no longer be available.



Conrad Richter



RICHTERS HERBS                     | Info:                 info@richters.com

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

Tel +1-905-640-6677  Fax 640-6641  | Website:               www.richters.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Tumeric

From: mary curtis <curtismf@MSN.COM>

Date: Fri, 6 Dec 1996 13:32:44 UT

--------

Due to computer problems I came into this at the tail end of the conversation.

 The gist of it is, I think, that this message says that you root tarragon

like you root lemon grass if you can find fresh tarragon.  Is that so?  I have

a pretty accomodating Asian store and that would be wonderful if I am correct.

 Mary Curtis





----------

From:   The Culinary Herbs & Spices List on behalf of Mary "Emme" Hall Sheahan

Sent:   Thursday, December 05, 1996 9:06 AM

To:     HERBS@HOME.EASE.LSOFT.COM

Subject:        Re: Tumeric



Andie,



First off, I hope your father is doing better.  I had wondered where you went.



Second, could I send you a padded envelope & some postage for a piece of

tumeric?  It's not something the local Asian grocery

carries.  And I'd love to see if I have success with it now that the growlight

is up and running... I've gotten the poinsetta

to start to bloom, and I'm getting cocky! :)



Emme



--

Mary "Emme" Hall Sheahan



"We've got two lives, the one we're given

and the other one we make." --Mary-Chapin Carpenter





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Tumeric

From: mary curtis <curtismf@MSN.COM>

Date: Fri, 6 Dec 1996 13:33:53 UT

--------

Correction on the rooting--I meant to say tumeric not tarragon in my first

post.  Mary Curtis



----------

From:   The Culinary Herbs & Spices List on behalf of Mary "Emme" Hall Sheahan

Sent:   Thursday, December 05, 1996 9:06 AM

To:     HERBS@HOME.EASE.LSOFT.COM

Subject:        Re: Tumeric



Andie,



First off, I hope your father is doing better.  I had wondered where you went.



Second, could I send you a padded envelope & some postage for a piece of

tumeric?  It's not something the local Asian grocery

carries.  And I'd love to see if I have success with it now that the growlight

is up and running... I've gotten the poinsetta

to start to bloom, and I'm getting cocky! :)



Emme



--

Mary "Emme" Hall Sheahan



"We've got two lives, the one we're given

and the other one we make." --Mary-Chapin Carpenter





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Tumeric

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Mon, 9 Dec 1996 22:17:58 +0000

--------

Mary "Emme" Hall Sheahan wrote:



> Second, could I send you a padded envelope & some postage for a piece of tumeric?  It's not something the local Asian grocery

> carries.  And I'd love to see if I have success with it now that the



Unfortunately I have already harvested and dried what I need for use and

broken up and re-planted the little pieces under about 8 inches of

compost and another foot of straw mulch.

I will see if I can get some at the Grand Central market when I go down

there next week.  I used to order it from a place in Santa Ana (huge

Asian population) but they changed hands and the new owners will not

ship "fresh" produce.



I'll see what I can do.

Sorry to be so late in sending a reply.  I'm swamped with last minute

Christmas orders (I'm also an artist and do fine art engraving in glass

and crystal) from people who just have to have "something special" for a

gift.

--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic and Botulism

From: Mindy <mvinqvist@MTA.CA>

Date: Fri, 6 Dec 1996 10:17:16 -0400

--------

Well, I was in a store looking to get something for my mother in law, and

wanted to get her an herbal vinegar or oil  (my garden was too teensy to

make my own).  There were several bottles of herbal oil there, one type with

garlic and bay leaves and rosemary and things I didn't recognize...and it

was very obviously 'gone bad'.  Needless to say, I bought a vinegar, which

looked fine.  This wasn't the case of a home producer being careless, but a

company product (I'd prefer to buy from home producers, but there were no

Farmer's Markets or craft shows on the day I had available for shopping).

So I guess I would always be cautious about botulism where oils, especially

oils involving garlic, are concerned.



just a thought



smiles









>You know, I keep reading this about the botulism, yet it is purchased in the

>store packed in oil.  How can that be?  Is this one of those swindles the food

>and drug group is putting over on us?  Maybe they had one or two laboratory

>cases under really really adverse conditions and they have to earn their keep

>somehow so they use this as evidence that they are doing something in their

>labs.  Has anyone ever been reported to have gotten sick or was it just a few

>lab mice?  I do not want to sound cynical here, but if we tried to put sugar

>on the counters as a new food product I am sure that they would disallow it on

>the basis that it causes diabetes or obesity or some other such nonsense.  In

>the meantime I appreciate this hint about vinegar or vodka since I waste a lot

>of garlic.  My only question is since the garlic is soaked would it saute or

>brown decently?  The other day on a cooking show I saw them finely mince and

>saute a whole bud of garlic in a little oil and add it to a small jar of

>vinegar along with a pepper or pepper flakes and it looked wonderful.  That

>would be mostly for flavored vinegar, though, not for garlic.  Mary Curtis

>

>

>----------

>From:   The Culinary Herbs & Spices List on behalf of Mary "Emme" Hall Sheahan

>Sent:   Thursday, December 05, 1996 9:02 AM

>To:     HERBS@HOME.EASE.LSOFT.COM

>Subject:        Re: Garlic

>

>Mary Kay asked about garlic packed in oil.  Henrietta, if that's not on your

>FAQ yet, I recommend it!

>

>Since food safety buffs have figured out that oil-packing herbs creates

>perfect growing conditions for botulism (rapid

>growth of the organism requires a seal from air and the oil provides that), I

>prefer to mimic the fresh garlic which is

>packed in another other liquid instead:  We stuff chopped, sliced or minced

>garlic, ginger, and combinations in jars and

>cover them with vodka or vinegar.  The taste is remarkably close to

>fresh-sliced even when you're down to the pulpy liquid at

>the bottom (which goes great in salad dressings).

>

>I believe the suggestions were that oil-packed garlic is safe for a few days

>in the fridge (weeks max)--and that the folks

>who say their Gramma stored it for months in the closet might simply be very

>lucky, but they might have REALLY STRONG immune

>systems in their families.

>

>Emme

>

>--

>Mary "Emme" Hall Sheahan

>

>"We've got two lives, the one we're given

>and the other one we make." --Mary-Chapin Carpenter

>

>

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic and Botulism

From: Natalie McNair-Huff <nitcha@WOLFENET.COM>

Date: Fri, 6 Dec 1996 13:00:05 -0800

--------

I have heard that doing two things when making herbal oils helps prevent

botulism. The first is to make sure your herbs are clean and then

absolutely dry -- meaning not a drop of water on the outside. I suppose it

would be even safer to use dried leafy herbs. The second tip was to make

sure the herbs are always completely submerged in oil. If you use enough

oil to uncover some herbs then you need to add more oil to completely cover

the herbs.



As for storing garlic -- does it freeze? I don't have a problem having

extra crushed garlic because we always use it anyway. But I do occasionally

have a head or two go bad from a five pound bag of garlic. What if the

garlic were mixed with oil and put in ice cube to freeze then bagged and

kept in the freezer? Then when you needed garlic just toss a cube of oil

and garlic in the pan (even get some oil for sauteing, etc.).





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

Natalie McNair-Huff

Publisher/Editor Mac Net Journal

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Garlic and Botulism

From: Carolyn Taylor <ctaylor@BMI.NET>

Date: Fri, 6 Dec 1996 18:34:00 PST

--------

>As for storing garlic -- does it freeze? I don't have a problem having

>extra crushed garlic because we always use it anyway. But I do occasionally

>have a head or two go bad from a five pound bag of garlic. What if the

>garlic were mixed with oil and put in ice cube to freeze then bagged and

>kept in the freezer? Then when you needed garlic just toss a cube of oil

>and garlic in the pan (even get some oil for sauteing, etc.).

>

>

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

>Natalie McNair-Huff

>Publisher/Editor Mac Net Journal

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

>

I freeze sliced garlic in olive oil on a cookie sheet and then break it in

pieces and put it in plastic bags to store in freezer. I use it for lots of

things but the main use is on flat sheets or disks of french bread dough for

a no cholesterol bread to go with soups and salads. It gets crisp and no

butter is needed.



Carolyn





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: several subjects

From: "Mary \"Emme\" Hall Sheahan" <Emme@WORLDNET.ATT.NET>

Date: Fri, 6 Dec 1996 09:31:51 -0500

--------

1. OOPS

First off, OOPS!  Technical glitches.  I just was moving too darned fast in this new email system and you all had to scroll

through something that I though I'd sent just to Andie...sigh.  That's what I get for bouncing among a few types of servers,

I suppose...Sorry!  I really do try to respond off list to folks when it's not something useful for everyone to read.  It

happens to all of us eventually, this was my turn.



2. FAQ

Now to make this note worth sending around:  I have web access again!  [insert insane-sounding blu-ha-ha here] For those of

you who do NOT have web access and who know how to unzip a file (or are willing to learn how), I can send Henriette's

Culinary Herbs FAQ if you email me directly.



3. BUG UPDATE

If anyone's interested, an update on my fight against whitefly and spider mites.  I gave up on picking 'em off and soaping

the plants down and used nasty chemicals I don't like.  But we've used malathion 3 times and they're still coming back.  It's

now too cold to take the plants outside, and I won't spray inside, so Robert's experimented.  He stuck a pot of mint into a

plastic bag with a couple of mothballs.  It seems to have worked against the bugs.  Now does anyone know how long mothballs

take to work its way out of the plant before we can eat it again?  Does UV make the compound degrade like it does malathion?



4. INTERESTING LEMON GRASS FACTOIDS

Before we sprayed the herbs, we cut lots off of the lemon grass.  Not only did it make it less to spray, but it meant we'd

have something safe to eat while we waited for the chemicals to break down.  Because it was a busy day, we simply bundled it

up into plastic bags in the freezer.  Took it out for the first time yesterday and found that it looked freezer burned--but

the little water crystals on the outside of the plastic tasted strongly of lemon.  Now there's an extravagant ingredient...

When choped up tiny in Robert's latest creation, it tasted strong and fresh.  By the way, this was the rough green tops, so

he minced it fine--the pieces that were big I picked out.  The plants we cut it off of back in late September?  THey're doing

great indoors.  Seem to like being kept very wet.  The one that I lopped off an inch off the ground is growing back from the

center big--experiment completely successful, I believe.



Emme

who feels much more Zone 5 than Zone 6 today due to the snow sticking on what's left of the herb garden.  Poor horehound.





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: moonflowers

From: jdillon <jdillon@GATE.NET>

Date: Fri, 6 Dec 1996 18:23:28 +0000

--------

Can anyone tell me how and where the seed is on moonflowers can find

the seed for morning glories but these moonflwers just can't find the

seed.

Also, can poinsettas be started from cuttings?

Thanks

Joyce DILLON

Florida zone 9

http.//www.imperium.net/~bdillon/momhome.htm





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: moonflowers

From: Marvelous Gardens <marvelus@NEPTUNE.NET>

Date: Fri, 6 Dec 1996 18:49:50 +0000

--------

> Can anyone tell me how and where the seed is on moonflowers can find

> the seed for morning glories but these moonflwers just can't find the

> seed.



Do not pull the flower off, let it come off by itself. The part that

is left behind will grow to the size of a small walnut, sort of

purply-brown.  Let it mature and there will be some large moonflower

seeds inside.  Beautiful, huh? I love them.







The earth is the Lord's and the fulness thereof - Psalm 24:1



Amy of Marvelous Gardens - Delicious Design in Landscape

mailto:marvelus@neptune.net

http://www.neptune.net/~lobmij/MarvelousG





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: moonflowers

From: jdillon <jdillon@GATE.NET>

Date: Fri, 6 Dec 1996 23:52:42 +0000

--------

>Thanks Amy yes they are beautiful . mine keep growing like crazy and

are great.



> > Can anyone tell me how and where the seed is on moonflowers can find

> > the seed for morning glories but these moonflwers just can't find the

> > seed.

>

> Do not pull the flower off, let it come off by itself. The part that

> is left behind will grow to the size of a small walnut, sort of

> purply-brown.  Let it mature and there will be some large moonflower

> seeds inside.  Beautiful, huh? I love them.

>

>

>

> The earth is the Lord's and the fulness thereof - Psalm 24:1

>

> Amy of Marvelous Gardens - Delicious Design in Landscape

> mailto:marvelus@neptune.net

> http://www.neptune.net/~lobmij/MarvelousG

>

>

Joyce DILLON

Florida zone 9

http.//www.imperium.net/~bdillon/momhome.htm





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Tumeric & Garlic

From: Mary Emme Hall Sheahan <Emme@WORLDNET.ATT.NET>

Date: Sat, 7 Dec 1996 09:26:43 -0500

--------

Re: Tumeric

>  The gist of it is, I think, that this message says that you root [tumeric]

> like you root lemon grass if you can find fresh Not so much like lemon grass as ginger, is my understanding.  Andie or Dorian would know more, they grow it.





> Subject: Re: Garlic



> You know, I keep reading this about the botulism, yet it is purchased in the

> store packed in oil.  How can that be?  As far as I know, if you read the ingredients of oil-packed garlic, there will be significant chemicals added.  Plus it's

pasteurized (sp?) & then canned under (theoretically) controlled/sterile conditions.





> In

> the meantime I appreciate this hint about vinegar or vodka since I waste a lot

> of garlic.  My only question is since the garlic is soaked would it saute or

> brown decently?  Yes, even the water-packed garlic from stores (now THERE's a set of preservatives for me! yet I eat the stuff...) sautes.

And our alcohol-packed garlic is ready-made for marinades.  For sauteing, I pull the minced garlic from the liquid with a

fork and let it drain a bit so the liquid doesn't cut the oil early.  (Considering how little oil Robert & I use, that would

be bad for the pan.) Depending on the flavor I want, sometimes I add some of the packing liquid later in the dish.



Emme



PS to Pam: I saw the recipe, did you?  If not, does the list server generally post you your own messages back?  If not and

you want to get your own letters, send this to the command address: "set herbs-l mail ack"  (not to the mailing list) If you

already have that, insert sheepish grin on me here!



--

Mary "Emme" Hall Sheahan



"We've got two lives, the one we're given

and the other one we make." --Mary-Chapin Carpenter





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: test ok and basil in wine

From: mary curtis <curtismf@MSN.COM>

Date: Sat, 7 Dec 1996 16:19:10 UT

--------

Well I will not preserve garlic in oil but will do it in vinegar if that is

ok.  I was getting a little worried about preserving herbs.  I thought we

talked about it a lot last summer and when my basil was going like a house

afire I put it in a gallon of red wine vinegar.  It is sitting there under the

sink waiting to be put in bottles for Christmas presents.  Please don't tell

me I am going to kill all my friends.  Mary Curtis



----------

From:   The Culinary Herbs & Spices List on behalf of tim and pam

Sent:   Friday, December 06, 1996 5:43 AM

To:     HERBS@HOME.EASE.LSOFT.COM

Subject:        test



i sent a pickled garlic recipe to the list and have not seen it some

thru, so this is a test to see if i am coming thru pam





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Parsley Tea

From: Marilyn Pokorney <75401.1161@COMPUSERVE.COM>

Date: Sat, 7 Dec 1996 12:17:51 EST

--------

Hello all,



I've been a lurker for  awhile and have been enjoying and learning from all the

messages.  Now I have a question. This past summer I grew parlsey for the first

time.  Now I have a lot of dried parsley. :-)  I have heard that parsley tea is

very good medicinally for hypertension.  Since I have slightly above normal

blood pressure readings I thought I'd try it.  Does anyone have any good

"recipes" for parsley tea?  Combinations of other herbs, flavorings etc.?  I

like parsley in foods but as a plain tea I need something to change the flavor a

bit. :-)



Thanks in advance.



Marilyn

75401.1161@compuserve.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Parsley Tea

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Sat, 7 Dec 1996 11:05:43 +0000

--------

Marilyn Pokorney wrote:

>

> Hello all,

>

> I've been a lurker for  awhile and have been enjoying and learning from all the

> messages.  Now I have a question. This past summer I grew parlsey for the first

> time.  Now I have a lot of dried parsley. :-)  I have heard that parsley tea is

> very good medicinally for hypertension.  Since I have slightly above normal

> blood pressure readings I thought I'd try it.  Does anyone have any good

> "recipes" for parsley tea?  Combinations of other herbs, flavorings etc.?  I

> like parsley in foods but as a plain tea I need something to change the flavor a

> bit. :-)

>

> Thanks in advance.

>

> Marilyn

> 75401.1161@compuserve.com



Hi Marilyn,

I make a ginger "syrup"  which I add to parsley tea.



I cut the ginger into slices (no need to peel it, just wash and scrub it

well to make sure there is no soil in the crevices.)

About 1 cup of ginger slices to 2 quarts of water - sometimes I add a

few slices of lemon, peel and all.

I simmer this for about 20 minutes then add about 1/2 cup of turbinado

sugar, or raw sugar, and simmer on very low heat for another 15 to 20

minutes.  Do not boil!

Allow to cool, store in a glass bottle or pitcher in the frige - you can

use plastic but it will forever after taste of ginger, not that that is

a bad thing.

When you are ready to make your parsley tea, pour plain boiling water

over the dried parsley leaves and allow to steep for at least 10

minutes, then add 1/4 cup of the ginger syrup for each 8 oz of the

parsley tea.

Ginger is excellent for the digestion and also for soothing sore

throats.

Let me know if you try it and how you like it.





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Parsley Tea

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Sun, 8 Dec 1996 17:16:28 +0000

--------

Marilyn Pokorney wrote:

>

> Hello all,

>

>   Andie Paysinger wrote:

>

> >I make a ginger "syrup"  which I add to parsley tea.

>

> Andie,

>

> Sounds delicious!  Except I'm not able to buy fresh ginger root

> locally.  I can get it at a nearby city but I don't go there in the

> wintertime.  Would you happen to know of a health food source that

> would sell it?  I do buy vitamins etc. by mailorder.

>

> Thanks.

>

> Marilyn

> 75401.1161@compuserve.com





You can also use the candied ginger slices, it keeps practically

forever.  If you can't find it near your home, e-mail me your snail mail

address and I will send you some that I have preserved.  I made up about

20 pounds this year - I give it as holiday gifts but have some extra.

--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Parsley Tea

From: Marilyn Pokorney <75401.1161@COMPUSERVE.COM>

Date: Mon, 9 Dec 1996 12:46:12 EST

--------

Andie wrote:



>You can also use the candied ginger slices, it keeps practically

>forever.  If you can't find it near your home, e-mail me your snail mail

>address and I will send you some that I have preserved.  I made up about

>20 pounds this year - I give it as holiday gifts but have some extra.



Andie,



I might be able to get them locally--especially this time of year

(Christmas).  I'll look Wenesday when I go shopping.  If not, then I'll

send you my address and try yours.  BTW, would you be willing to

share your recipe?  :-)  I could buy the ginger root in the summer and candy it

for winter use.



Thanks,



Marilyn

75401.1161@compuserve.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Parsley Tea

From: "Dorothy A. DeBisschop" <Dotdb@AOL.COM>

Date: Mon, 9 Dec 1996 13:59:54 -0500

--------

In a message dated 96-12-09 12:49:33 EST, you write:



> >You can also use the candied ginger slices, it keeps practically

>  >forever.  If you can't find it near your home, e-mail me your snail mail

>  >address and I will send you some that I have preserved.  I made up about

>  >20 pounds this year - I give it as holiday gifts but have some extra.

>

>  Andie,

>

>  I might be able to get them locally--especially this time of year

>  (Christmas).  I'll look Wenesday when I go shopping.  If not, then I'll

>  send you my address and try yours.  BTW, would you be willing to

>  share your recipe?  :



If you could share your recipe, I would be most appreciative. I had some a

few years back, and thought it was the most wonderful stuff in the world!

 Would really love a recipe.



Dotdb in Oxford, CT





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: drying garlic, ginger & rind

From: Margaret Lauterbach <mlaute@MICRON.NET>

Date: Sat, 7 Dec 1996 15:17:39 -0700

--------

At 07:37 AM 12/8/96 -0800, you wrote:

>All,

>

>I want to dry garlic, ginger and citrus rind to make herb tea. Can I do

>this using my electric fan-forced oven? If so, are there any 'traps for

>young players' that I should be aware of?

>

>Thanks

>

Don't dry them on regular metal screening.  Margaret





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: drying garlic, ginger & rind

From: David Shelton & Mandy Williamson <dshelton@CAMTECH.NET.AU>

Date: Sun, 8 Dec 1996 07:37:55 -0800

--------

All,



I want to dry garlic, ginger and citrus rind to make herb tea. Can I do

this using my electric fan-forced oven? If so, are there any 'traps for

young players' that I should be aware of?



Thanks





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: drying garlic, ginger & rind

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Sat, 7 Dec 1996 14:09:13 +0000

--------

David Shelton & Mandy Williamson wrote:

>

> All,

>

> I want to dry garlic, ginger and citrus rind to make herb tea. Can I do

> this using my electric fan-forced oven? If so, are there any 'traps for

> young players' that I should be aware of?

>

> Thanks



Slice the garlic and the ginger very thin and dry it on baking

parchment.

Try this for the citrus (except for limes)

use a zester which will give you long threads of peel which dry rapidly

and release the flavor rapidly in boiling water.





--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: drying garlic, ginger & rind

From: Lyn Belisle <belisle@TENET.EDU>

Date: Sun, 8 Dec 1996 07:04:48 -0600

--------

On Sat, 7 Dec 1996, Andie Paysinger wrote:



> Try this for the citrus (except for limes)

> use a zester which will give you long threads of peel which dry rapidly

> and release the flavor rapidly in boiling water.



Why not limes?  Just curious --

         Lyn in San Antonio





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: drying garlic, ginger & rind

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Sun, 8 Dec 1996 07:55:08 +0000

--------

Lyn Belisle wrote:

>

> On Sat, 7 Dec 1996, Andie Paysinger wrote:

>

> > Try this for the citrus (except for limes)

> > use a zester which will give you long threads of peel which dry rapidly

> > and release the flavor rapidly in boiling water.

>

> Why not limes?  Just curious --

>          Lyn in San Antonio





It becomes very bitter

--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: stevia

From: Richard Ulmer <RLUlmer@STL-ONLINE.NET>

Date: Sat, 7 Dec 1996 22:55:26 PST

--------

could some one please tell me how to use stevia.

thanks

"B"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: herb conference

From: Richters Herbs <culinary@RICHTERS.COM>

Date: Sun, 8 Dec 1996 04:07:52 -0500

--------

Margaret Lauterbach <mlaute@micron.net> writes:



> To Conrad Richter:  Thanks very much for the info on Stevia and Aztec sweet

> herb.  I've been wondering whether you would offer for sale audiotapes of

> some of the speakers at the herb conference this fall.  Thank you, Margaret

> Lauterbach



We are about half way through preparation of transcripts.  The transcripts

will be available in January, or more likely, February.  The cost will be

$35 Canadian (about US$ 28) for transcripts of the whole conference.



We decided against audio tapes because the speakers used lots of slides

and with tapes it would be difficult for listeners to follow without

knowing where the slides belong.



The transcripts will be listed in the new 1997 catalogue.



Conrad Richter



RICHTERS HERBS                     | Info:                 info@richters.com

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

Tel +1-905-640-6677  Fax 640-6641  | Website:               www.richters.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: December HerbNET

From: Maureen Rogers <HERBWORLD@AOL.COM>

Date: Mon, 9 Dec 1996 07:13:44 -0500

--------

December's HerbNET magazine is now online (http://www.herbnet.com/) with

medicinal herb eyebright, culinary herb Mexican marigold mint, spice cloves,

essential oil angelica, and edible flower pineapple sage.  There are also

articles by Michael Tierra on Ashwaganda and Carole McCray on Herbal Gifts

for the Holidays.



Also check out the final program for the 2nd Annual Herb Business Winter

Getaway Conference in Baton Rouge, Feb 6-10.  In addition to the three tracks

on production, medicinals and business, there's a special Beginners' Day on

February 6 with Sal Gilbertie, Tara Orlando, Mickey Robertaccio and Mary

Peddie.  Registration is discounted until 12/31 and you'll find information

in Herb World.



Maureen Rogers

The Herb Growing and Marketing Network





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Pomanders

From: Launa Allen  LA1971 <LA1971@AOL.COM>

Date: Mon, 9 Dec 1996 10:24:34 -0500

--------

Hi there-



Has anyone out there made Pomanders ? I am taking a first stab at it and have

used Orris root, ground cinnamon & cloves on oranges. How long does it take

for them to start to dry out ?  Has anyone used apples or other fruit to make

these ?



Thanks !

Launa





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Pomanders

From: "Kathryn M. Bensinger" <kbensin@MAIL.STATE.TN.US>

Date: Mon, 9 Dec 1996 16:50:52 PST

--------

        I have made pomanders from all kinds of citrus fruit-

grapefruit kissing balls, orange, lemons limes and and even kumquat

christmas ornaments.  I have used crab apples but never large apples.



        The lenghth of time it takes for the fruit to dry depends on

the humidity. It needs to dry as fast as possible without heating it.

The cloves have a preservative effect but it is possible for the fruit

to soften (rot) and mold.  If the condition are uncooperative, you can

speed things by putting them in a food dryer, the oven of a gas stove

which has a pilot light.  If your stove is electric or if it doesn't

have a pilot, turn the oven on and heat to the lowest setting, turn

off, and place the pomanders-to-be in oven.  Leave door closed til

cool.  Repeat if necessary.  Over the years, I have saved several

batches this way.  NEVER put fruit in oven while it is still on, even

at the lowest setting.  This will cook it and all will mush!



        Once you feel confident, you can experiment with different

scents by altering the rolling mix.  Ginger, cardamom, tonka beans,

sassafras bark, anise seed, or allspice, all ground of course, can be

mixed with the orris powder.  A few drops of fragrance oils can also

be added to the rolling mix to create custom fragrances.

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

Kathryn M. Bensinger

E-mail: kbensin@mail.state.tn.us

Date: 12/9/96           Time: 4:50:52 PM

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Pomanders

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Mon, 9 Dec 1996 15:42:45 +0000

--------

Kathryn M. Bensinger wrote:

>

>         I have made pomanders from all kinds of citrus fruit-

> grapefruit kissing balls, orange, lemons limes and and even kumquat

> christmas ornaments.  I have used crab apples but never large apples.

>

>         The lenghth of time it takes for the fruit to dry depends on

> the humidity. It needs to dry as fast as possible without heating it.

> The cloves have a preservative effect but it is possible for the fruit

> to soften (rot) and mold.  If the condition are uncooperative, you can

> speed things by putting them in a food dryer, the oven of a gas stove

> which has a pilot light.  If your stove is electric or if it doesn't

> have a pilot, turn the oven on and heat to the lowest setting, turn

> off, and place the pomanders-to-be in oven.  Leave door closed til

> cool.  Repeat if necessary.  Over the years, I have saved several

> batches this way.  NEVER put fruit in oven while it is still on, even

> at the lowest setting.  This will cook it and all will mush!



I now have a convection oven with a dough-proofing setting that is great

for drying pomanders, however before this miracle of the electronic age

came along I did the following.



stick 3 round (they are stronger) toothpicks into fruit so it has "legs"

to stand on, about 1".  Take a double sheet of aluminum foil big enough

to hold all your pomanders and turn up the edges about 4 to 5 inches.



Suspend a heat lamp (not a sun lamp) about 4 feet over the fruit - This

produces just enough heat to dry the fruit without cooking it and the

smell wafting around the house is heavenly.



When I was a child, we had fireplaces in just about every room in the

house including one big enough to walk into in the kitchen (it was a

very old, very big house)  We hung fresh pomanders on wires just above

the fireplace openings - a little below the mantle to dry.  So if you

have a fireplace, try this.



--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Crystalized ginger - my recipe

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Mon, 9 Dec 1996 16:46:59 +0000

--------

Crystallized Ginger



1 & 1/2 pounds very fresh, ginger.  Be sure it is plump and smooth

skinned, no wrinkles, no mold.  If possible get small fingers, avoid

the thicker, more fibrous pieces.

1 & 1/2 cup granulated sugar  (You can use up to 1/2 the amount

turbinado or raw sugar)

Salt,  pinch.

Water

A non-reactive large saucepan or pot - glass, enamel or stainless steel.

*Do not use aluminum*

Cover the ginger with cold water and soak overnight.  Drain and cover

again with fresh water and bring to a boil.

Lower heat and simmer for 10 minutes.

Drain and allow to cool.

Peel ginger and cut on a diagonal into 1/8- inch slices - (This is where

a mandoline really comes in handy for making uniform slices.

Cutting the pieces at an angle gives long oval pieces but still cuts

across the fibers.

Return ginger slices to saucepan, cover with water and simmer for 10

minutes.

Drain, add fresh water to cover, simmer again for 10 minutes and drain.

Put sugar, pinch of salt and 2 1/2 cups water in saucepan.

Bring to a boil and simmer until sugar is dissolved.

Add the ginger pieces, bring to a boil again, lower heat and simmer for

10 minutes.

Remove from heat and allow to sit for at least 1 hour.

Return to heat and simmer, stirring occasionally, for 30 minutes or

until most of the liquid has been absorbed.  Stir constantly when the

liquid is almost gone.

Remove ginger from pan with small tongs or chopsticks - place pieces on

waxed paper so they are separated and allow to cool and harden.

Place 1/2 cup granulated sugar in a bag, drop a few ginger pieces at a

time and shake to coat with sugar.  Allow to finish drying on a rack or

sheet of waxed paper.  Store in a glass jar that has a tight seal at

room temperature.  It will become gummy if refrigerated.



This recipe was handed down to me from my great-grandmother.  It will

keep practically forever.

--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Crystalized ginger - an option

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Mon, 9 Dec 1996 16:55:32 +0000

--------

After you have made the crystalized ginger, you might want to make an

even more aluring confection for the chocolate lovers.



Melt a package of semi-sweet chocolate bits in a stainless steel bowl

over gently simmering water.

Remove from heat as soon as it is completely melted and allow to cool

until it is thick enough to cling to a clean, dry spoon.



Dip one end of a ginger slice into the chocolate and lay out on a sheet

of waxed paper (or marble slab if you have one)

To speed hardening, you can fold a towel so it is the same width of the

wax paper. Wet the towel and freez it.  Lay the waxed paper on top of

the frozen towel and the chocolate will cool and set rapidly without

turning gray.

--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Basil vinegar & weather report

From: Mary Emme Hall Sheahan <Emme@WORLDNET.ATT.NET>

Date: Mon, 9 Dec 1996 15:45:05 -0500

--------

Mary Curtis, basil vinegar is delicious.  Robert's typical

beef marinade is based on a combination of a boullion cube,

basil vinegar, minced garlic & ginger (home-preserved in

vodka), Worcestershire sauce, and ground mustard.  It's never

the same twice, so I haven't proportions for you.  Sometimes

he adds citrus zest--we have one of those little lemon strippers

that Andie mentioned--and sometimes orange juice.  So good it's

hard to remember I don't feel safe eating raw beef anymore...



Now for the weather report.  The unofficial results from the

weekend are trickling in.  Exit polls show the Tree-loving Residents

and the New England Snow are tied at a score of 2 to 2.  The

muckin' great white mulberry (white berries, no purple bird poop)

lost two big branches, but it will survive, as will the 75-foot

tall pine that dropped a dozen branches--but the sapling those branches

landed on, well... requisaet in pace.  The other neighbor's last

remaining apple tree is a dead loss (so much for trying to make

apple-blossom wine this spring!)  That means the result of the match

rests on whether or not we can get the 4-inch-thick pine branch off

the maple before it cracks, too... That corner of the yard looks

like a giant was playing pick-up-sticks.



None of the indoor herbs seem to have succumed to 10 hours without

electricity/heat.  That's the news from the East.  How are you

Oregonians faring with the rain & mudslides?



Emme



--

Mary "Emme" Hall Sheahan



"We've got two lives, the one we're given

and the other one we make." --Mary-Chapin Carpenter





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Ginger tea

From: Andie Paysinger <asenji@THEMALL.NET>

Date: Mon, 9 Dec 1996 22:34:13 +0000

--------

Another ginger product that is nifty for teas is made in the Phillipines

and is available at many Asian markets.



It is Ludy's Instant Salabat Ginger Brew.  Ingredients, Ginger, sugar.

it is a finely granulated ginger with sugar. It dissolves instantly and

just 1/4 teaspoon added to a cup of tea (black, green or herbal) gives a

spicy bite.  Fillipini friends of mine recommended it for stomach

discomfort following a heavy meal.  It really works.

--

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!"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Candied Ginger (was Parsley Tea)

From: Marilyn Pokorney <75401.1161@COMPUSERVE.COM>

Date: Tue, 10 Dec 1996 13:48:58 EST

--------

Hello all,



Andie wrote:



(recipe snipped)



>This recipe was handed down to me from my great-grandmother.  It will

>keep practically forever.



Thank you for the recipe.  Also for the chocolate dipping idea.  Those

old recipes from our grandparents, great grandparents etc. were the best!



Marilyn

75401.1161@compuserve.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Ginger/Sugar mixture

From: Marilyn Pokorney <75401.1161@COMPUSERVE.COM>

Date: Wed, 11 Dec 1996 16:08:50 EST

--------

Hello all,



Andie Paysinger wrote:



Another ginger product that is nifty for teas is made in the Phillipines

and is available at many Asian markets.



It is Ludy's Instant Salabat Ginger Brew.  Ingredients, Ginger, sugar.

it is a finely granulated ginger with sugar. It dissolves instantly and

just 1/4 teaspoon added to a cup of tea (black, green or herbal) gives a

spicy bite.  Fillipini friends of mine recommended it for stomach

discomfort following a heavy meal.  It really works.



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



Would one get the same result from using regular powdered ginger and mixing it

with sugar?



Marilyn

75401.1161@compuserve.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: ?

From: Ingolfur Gu\pnason <engiherb@SMART.IS>

Date: Sun, 15 Dec 1996 22:31:02 +0000

--------

anybody know how to get seeds of angelica archagelica atropurpuraea?





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: ?

From: Natalie McNair-Huff <nitcha@WOLFENET.COM>

Date: Thu, 19 Dec 1996 21:19:21 -0800

--------

If you are trying to collect the seeds for replanting (which is what I'm

assuming) do it in the same way you would collect caraway or fennel seeds.

When the plant blooms and sets seed tie a paper bag around the seedhead and

let the seeds dry and fall off into the bag.



However, these seeds do not stay viable for much longer than a few weeks.

My gma always said it's best to let angelica take its own course and reseed

itself. She always said you could always just runout and find some in the

woods anyway. Angelica grows everywhere in the PNW, of course you need to

be able to distinguish it from marsh hemlock or you'll be in for a nasty

surprise!



BTW, Angelica is a biennial (in case you didn't know)



Good luck,

Natalie



>anybody know how to get seeds of angelica archagelica atropurpuraea?





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

Natalie McNair-Huff

Publisher/Editor Mac Net Journal

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

From: Margaret Lauterbach <mlaute@MICRON.NET>

Date: Sun, 15 Dec 1996 15:42:16 -0700

--------

At 10:31 PM 12/15/96 +0000, you wrote:

>anybody know how to get seeds of angelica archagelica atropurpuraea?

>

Many herb companies sell seeds for this herb, but in my experience, they

won't germinate unless they're absolutely fresh.  I planted purchased seeds

four times without a germinated plant.  Finally I bought a plant, and

should have volunteers this coming spring.  Margaret





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: New on list

From: Tracy Ann <lioness@WEBZONE.NET>

Date: Sun, 15 Dec 1996 16:50:54 -0600

--------

Hi, all.  I am new to the list.



My name is Tracy Ann S., am 31, am a native Oklahoman, have a great

husband-Walt, 3 precious children (two boys-7 &8 and a 1 1/2 yr. old girl)

and 3 teenage step-sons living in Mississippi.  I have been interested in

herbal use for a long time and have read some so that I know various herbs'

uses, but my personal use has been limited to an occasional purchase of a

specific herb or tea for a specific condition.  We would like to take herbs

much, much more often but haven't because of the expense.



I have subscribed to this list so that I might learn more from those of you

who are more knowledgeable than I in this area.  Therefore, I regret to say

that I probably won't be "giving" much to this group for a while; rather, I

will be "taking" by merely reading and learning.  Thank you, in advance for

this privilege.



~~     Namaste     ~~



~~Tracy Ann~~



lioness@webzone.net





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: a. angelica atropurp.

From: Ingolfur Gu\pnason <engiherb@SMART.IS>

Date: Sun, 15 Dec 1996 23:42:55 +0000

--------

Margaret Lauterbach wrote:

>

> At 10:31 PM 12/15/96 +0000, you wrote:

> >anybody know how to get seeds of angelica archagelica atropurpuraea?

> >

> Many herb companies sell seeds for this herb, but in my experience, they

> won't germinate unless they're absolutely fresh.  I planted purchased seeds

> four times without a germinated plant.  Finally I bought a plant, and

> should have volunteers this coming spring.  Margaret



thanks for your answere margratet.



Ingolfur Gudnason

ENGI Nursery and Herb Farm

801 SELFOSS

Iceland

engiherb@smart.is





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: a. angelica atropurp.

From: Margaret Lauterbach <mlaute@MICRON.NET>

Date: Mon, 16 Dec 1996 09:54:26 -0700

--------

At 11:42 PM 12/15/96 +0000, you wrote:

>Margaret Lauterbach wrote:

>>

>> At 10:31 PM 12/15/96 +0000, you wrote:

>> >anybody know how to get seeds of angelica archagelica atropurpuraea?

>> >

>> Many herb companies sell seeds for this herb, but in my experience, they

>> won't germinate unless they're absolutely fresh.  I planted purchased seeds

>> four times without a germinated plant.  Finally I bought a plant, and

>> should have volunteers this coming spring.  Margaret

>

>thanks for your answere margratet.

>

>Ingolfur Gudnason

>ENGI Nursery and Herb Farm

>801 SELFOSS

>Iceland

>engiherb@smart.is

>

You could try contacting Roger Bastin, who operates a herb, fragrant plant

and rare plant nursery in the Netherlands, either for a plant (I know he

ships within the EC) or for fresh seeds.  His e-mail address is

bastinkk@CUCI.NL   He also has a page at http://www.cuci.nl~bastinkk/



He is a subscriber to Gardens list.  Good luck, Margaret Lauterbach





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: New on list & SEED SWAP

From: Mary Emme Hall Sheahan <Emme@WORLDNET.ATT.NET>

Date: Mon, 16 Dec 1996 09:01:00 -0500

--------

Hi, Tracy Ann,

If you're looking for medicinal herbal advice, you may be disappointed with

the culinary & gardening info that flies on this list.  Our focus isn't

medicinal.  But if you cook, you'll love it.  Actually at this time of year,

there's not much list activity at all...



So let's stir some up.  IT'S SEED SWAP TIME! Time to start planning ahead.



I have some of the following available to swap:

--'normal' basil seeds (ie not holy basil or thai or...)

--horehound

--dill weed

--salad burnett (limited quantities and supposedly hard to sprout)



What I'm looking for:

--galingale & tumeric root stock

--tarragon

--hyssop

--anise hyssop (mine seems to have succumbed)

--thai basil



and it's not an herb, but I'm not in the country yet

--wheat that'll ripen in Connecticut (my husband wants to try making a skep

with it, even though you can't keep his bees in them because of bee diseases.

a skep is an oldfashioned straw beehive.)



By the way, I know Richter's nursery catalog carries galingale, but I'm

trying to find a swap first before buying, since I don't even know how well

it'll do in my house!



Mailing caveat--I'm looking for an individual in the United States so there's

no customs problems.  And I'm not in California so I should be okay

receiving.



Enjoy!

Emme



--

Mary "Emme" Hall Sheahan

in Zone 5/6 near Hartford, CT



"We've got two lives, the one we're given

and the other one we make." --Mary-Chapin Carpenter





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: New on list & SEED SWAP

From: Stephanie Walrath <Stewalrath@AOL.COM>

Date: Mon, 16 Dec 1996 19:44:44 -0500

--------

In a message dated 96-12-16 09:29:39 EST, you write:



>So let's stir some up.  IT'S SEED SWAP TIME! Time to start planning ahead.



Great idea about the seed swap! I have a lot of medicinal herbs so if you

interested in those mail me privately. Culinary herbs, I have:



Sweet basil

Red Rubin Basil

dill

bergamot

catnip (lemon scented)

chamomille

angelica

lemon balm

mint

cilantro

borage

pennyroyal

parsley

oregano

alfalfa



I want/need



Anise

calendula

caraway

other varities of basil

other varities of catnip

coffee chicory

comfrey

fennel

guava

hops

horehound

lemon grass

lovage

diffferent varities of mint

paprika

passion fruit

rue

safflower

sage

savory

tarragon

thyme

lemon verbena





Ok, I know this is a rather long list. I am interested in swapping. I also

have mnay other seeds like soy beans, loofa, lakota squash. So if you are

interested, please mail me privately. I don't want to clutter up the list.



Stephanie





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: New on list & SEED SWAP

From: Nancy Korman <NanKorman@AOL.COM>

Date: Mon, 16 Dec 1996 20:01:02 -0500

--------

Emme,



You mention that you're looking for tarragon seeds.  The plant doesn't come

true by seed as far as I know.  Have you had a different experience?  I'd

love to forgo the expense of buying plants.



Nancy



NanKorman@aol.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: New on list & SEED SWAP

From: Marvelous Gardens <marvelus@NEPTUNE.NET>

Date: Tue, 17 Dec 1996 08:04:04 +0000

--------

> You mention that you're looking for tarragon seeds.  The plant doesn't come

> true by seed as far as I know.  Have you had a different experience?  I'd

> love to forgo the expense of buying plants.

>

> Nancy

>

> NanKorman@aol.com

>

The true Fr. tarragon, Aretemesia dracunculus is propagated by

division or cuttings. The one grown from seeds is not the culinary

one. Then there's the Mexican Tarragon which is very nice and used as

a substitute for the Fr. - a tagete or marigold which I like to put

into a bottle with rice vinegar.



The earth is the Lord's and the fulness thereof - Psalm 24:1



Amy of Marvelous Gardens - Delicious Design in Landscape

mailto:marvelus@neptune.net

http://www.neptune.net/~lobmij/MarvelousG





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: New on list & SEED SWAP

From: "Kathryn M. Bensinger" <kbensin@MAIL.STATE.TN.US>

Date: Tue, 17 Dec 1996 12:08:36 PST

--------

True french tarragon does not set viable seed.  This is the prefered

variey for cooking.  If you plant seeds you most likely have what is

commonly referred to as Russian Tarragon.  It's taste is inferior to

the French variety but it is easier to grow.  Here in Tennessee, F.

Tarragon grows well in the spring and fall, but languishes thru the

hot summers and many times goes completely dormant until the first of

september, the re-sprouts.

                                KB

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

Kathryn Bensinger               E-mail: kbensin@mail.state.tn.us

Date: 12/17/96                  Time: 12:08:36 PM

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Fuzzy rosemary

From: Mary Emme Hall Sheahan <Emme@WORLDNET.ATT.NET>

Date: Mon, 16 Dec 1996 14:25:21 -0500

--------

The joys of gardening indoors.



I need help identifying a whitish fuzz that's causing our rosemaries to

shrivel and die back.  Then I need help figuring out what to do about it.



I have tried washing it off, but it keeps returning within a week.  One of

the big ones seems to have died completely from this already, the others have

mostly only new growth left alive.



Is it possible that the fuzzy mildew from our neighbor's grape vines could

have taken hold on rosemary?  They were growing in close proximity when they

were outside.



Conditions:

--It's admittedly chilly on our sun porch, hovering around 65 degrees, less

nights.

--We've been watering more sparsely in an attempt to make up for it.

--There's a growlight in the vicinity, but not shining directly on the plant.

--I have been running a fan for a few hours several times a week, to

circulate air throughout the house, in the thoughts that it might have been

something exacerbated by dampness.

--We have fertilized once (Miracle Gro) since moving plants inside.

--The soil is the same they were growing in outdoors before we brought 'em

inside in September, and they seemed healthy then.

--They were sprayed two or three times with insecticidal soap during the

Battle of the White Fly.  (At least we seem to have gotten THAT under

control, by banishing the rue & the dianthus to plastic bags with moth

balls!)

--This may be affecting the lavendar also, and it possibly killed the anise

hyssop.



Emme



--

Mary "Emme" Hall Sheahan

in Zone 5/6 near Hartford, CT



Plants don't like growing in the winter.  They just mash themselves up

against the window and moan.





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary

From: Cathy Tice <TICE@VAXA.CIS.SUNYCGCC.EDU>

Date: Mon, 16 Dec 1996 14:41:39 -0500

--------

I'm not an expert..but white fuzzy stuff inside...sounds like

spider mites to me.  My only suggestion is to keep washing them

off.  (Every couple of days...because they come back quickly.)



Good luck.



Cathy Tice

Zone 5





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary

From: "Rita E. Horsey" <rita@KERSUR.NET>

Date: Mon, 16 Dec 1996 15:10:17 -0500

--------

>I'm not an expert..but white fuzzy stuff inside...sounds like

>spider mites to me.  My only suggestion is to keep washing them

>off.  (Every couple of days...because they come back quickly.)

>

>Good luck.

>

>Cathy Tice

>Zone 5



It may also be mealy bugs.  I have a terrible time with them on rosemary.

The best way to combat them is to dab them with isopropyl alcohol (with a

q-tip).  The insects turn sort of brown when you do that.  Also, you can

spray them well with soapy water.  Either way, be sure to get the underside

of the leaves.  They love to hide out there.



Good luck,



Rita Horsey

Felicity Farm Herbs





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary

From: Randy Halstead <halsy@POSTOFFICE.PTD.NET>

Date: Mon, 16 Dec 1996 21:45:58 -0500

--------

Mary Emme Hall Sheahan wrote:

>

> The joys of gardening indoors.

>

> I need help identifying a whitish fuzz that's causing our rosemaries to

> shrivel and die back.  Then I need help figuring out what to do about it.

>

> I have tried washing it off, but it keeps returning within a week.  One of

> the big ones seems to have died completely from this already, the others have

> mostly only new growth left alive.

>

> Is it possible that the fuzzy mildew from our neighbor's grape vines could

> have taken hold on rosemary?  They were growing in close proximity when they

> were outside.

>

> Conditions:

> --It's admittedly chilly on our sun porch, hovering around 65 degrees, less

> nights.

> --We've been watering more sparsely in an attempt to make up for it.

> --There's a growlight in the vicinity, but not shining directly on the plant.

> --I have been running a fan for a few hours several times a week, to

> circulate air throughout the house, in the thoughts that it might have been

> something exacerbated by dampness.

> --We have fertilized once (Miracle Gro) since moving plants inside.

> --The soil is the same they were growing in outdoors before we brought 'em

> inside in September, and they seemed healthy then.

> --They were sprayed two or three times with insecticidal soap during the

> Battle of the White Fly.  (At least we seem to have gotten THAT under

> control, by banishing the rue & the dianthus to plastic bags with moth

> balls!)

> --This may be affecting the lavendar also, and it possibly killed the anise

> hyssop.

>

> Emme

>

> --

> Mary "Emme" Hall Sheahan

> in Zone 5/6 near Hartford, CT

>

> Plants don't like growing in the winter.  They just mash themselves up

> against the window and moan.



The condition you describe is called "powdery mildew".  It is a very

common problem with growing Rosemary indoors in winter.  It is caused by

cool temperatures, possible drafts and temperature changes.  Once it has

taken hold it is usally a lost cause.  Remove the plants from the

vacinity of other plants and try spraying with Safer fungicide.  When

bringing plants indoors from the outside in the fall, its always a good

idea to use use fresh potting soil and wash the plants themselves in a

mild soap and water solution.  Grow lights and a steady temperature of

65 to 72 degrees F will create optimum growing conditions indoors. Do

not feel too bad, Rosemary is one of the most difficult herbs to grow

inside and powdery mildew is the most common cause of failure.







                                                Lynn Halstead

                                                The Kitchen Garden





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary

From: susan guziejka <s_guziejka@MAIL.CONKNET.COM>

Date: Mon, 16 Dec 1996 21:47:59 -0500

--------

        I had tat problem for several years, even tried constant spraying

with horsetail fern. No luck, so in the last two years i've given up growing

my favorite. yes it had plenty of sun and fresh air.  I would like some

answers too.

        how did you battle the white fly? My husband is going nuts!  And how

to keep fuzzy aphids off my violets.

        It's strange how insects hone in on particular plants.

        Happy Holidays and hoping for some tips on these pests!









At 02:25 PM 12/16/96 -0500, you wrote:

>The joys of gardening indoors.

>

>I need help identifying a whitish fuzz that's causing our rosemaries to

>shrivel and die back.  Then I need help figuring out what to do about it.

>

>I have tried washing it off, but it keeps returning within a week.  One of

>the big ones seems to have died completely from this already, the others have

>mostly only new growth left alive.

>

>Is it possible that the fuzzy mildew from our neighbor's grape vines could

>have taken hold on rosemary?  They were growing in close proximity when they

>were outside.

>

>Conditions:

>--It's admittedly chilly on our sun porch, hovering around 65 degrees, less

>nights.

>--We've been watering more sparsely in an attempt to make up for it.

>--There's a growlight in the vicinity, but not shining directly on the plant.

>--I have been running a fan for a few hours several times a week, to

>circulate air throughout the house, in the thoughts that it might have been

>something exacerbated by dampness.

>--We have fertilized once (Miracle Gro) since moving plants inside.

>--The soil is the same they were growing in outdoors before we brought 'em

>inside in September, and they seemed healthy then.

>--They were sprayed two or three times with insecticidal soap during the

>Battle of the White Fly.  (At least we seem to have gotten THAT under

>control, by banishing the rue & the dianthus to plastic bags with moth

>balls!)

>--This may be affecting the lavendar also, and it possibly killed the anise

>hyssop.

>

>Emme

>

>--

>Mary "Emme" Hall Sheahan

>in Zone 5/6 near Hartford, CT

>

>Plants don't like growing in the winter.  They just mash themselves up

>against the window and moan.

>



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

                                  There is always a little piece

               /\_____/\      of heaven in the disaster-area!

      ==-=-/  o   o  \=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=======

      === ( ==  ^  == )         ===

      ===   )        (        ==          luv and meow susan

      ===  (          )

     ===-( (  )    (  ) )=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-== ==

        (__(__) _(__)__)              s_guziejka@conknet.com

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary

From: susan guziejka <s_guziejka@MAIL.CONKNET.COM>

Date: Mon, 16 Dec 1996 21:48:10 -0500

--------

        Spider mites are tiny and red and grow webs, not the same as the

others mentioned. I know the insects, just running out of ways of dealing

with them.

        Happy Holidays to you!







At 02:41 PM 12/16/96 -0500, you wrote:

>I'm not an expert..but white fuzzy stuff inside...sounds like

>spider mites to me.  My only suggestion is to keep washing them

>off.  (Every couple of days...because they come back quickly.)

>

>Good luck.

>

>Cathy Tice

>Zone 5

>



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

                                  There is always a little piece

               /\_____/\      of heaven in the disaster-area!

      ==-=-/  o   o  \=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=======

      === ( ==  ^  == )         ===

      ===   )        (        ==          luv and meow susan

      ===  (          )

     ===-( (  )    (  ) )=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-== ==

        (__(__) _(__)__)              s_guziejka@conknet.com

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Fuzzy rosemary

From: Joyce Schillen <gardenpg@CDSNET.NET>

Date: Mon, 16 Dec 1996 22:13:53 -0800

--------

At 12:06 AM 12/17/96 -0500, you wrote:

>I need help identifying a whitish fuzz that's causing our rosemaries to

>shrivel and die back.  Then I need help figuring out what to do about it.

>I have tried washing it off, but it keeps returning within a week.  One of

>the big ones seems to have died completely from this already, the others have

>mostly only new growth left alive.

>Is it possible that the fuzzy mildew from our neighbor's grape vines could

>have taken hold on rosemary?  They were growing in close proximity when they

(snip)



Emme,

What you describe certainly sounds like a fungus, of which powdery mildew is

one.  A very good fungicide is 3 tablespoons baking soda, 2 1/2 tablespoons

horticultural oil (also called ultrafine oil or summer spray oil) and 1/2

teaspoon liquid soap mixed in a gallon of water.  Spray all surfaces about

every ten days.  This has been tested extensively by Cornell U. for black

spot on roses, and in Israel for powdery mildew on squashes.  Some plants

are sensitive to the oil, so test it on a small section first to make sure

there's no phytotoxicity.



Another good fungicide is strong chamomile tea!  This works great on damping

off disease in seedlings.  Might be worth a try in this case, also.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary

From: "Kathryn M. Bensinger" <kbensin@MAIL.STATE.TN.US>

Date: Tue, 17 Dec 1996 11:44:54 PST

--------

        To keep herbs healthy in the winter almost always requires

supplemental light.  Yes it could be fungus. could also be white fly.

If it's fungus you'll find evidence INSIDE the stems.  Fill your sink

with lukewarm water and add 1 cup vinegar for each 2 gallons of water,

place your hand or some wrap over the dirt in the pot, invert the pot

and swish thoroughly.  The acidic natural will give the plant an edge

to eliminating the fungus.  Laundrey bleach in a 9:1 ratio will kill

the bleach but not most plants.  Try not to get any in the soil.

        Hot pepper or garlic water, swished or sprayed on the above

ground parts will take care of white fly.

        Hope this helps.

                                KB

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

Kathryn Bensinger               E-mail: kbensin@mail.state.tn.us

Date: 12/17/96                  Time: 11:44:54 AM

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary

From: Mary Emme Hall Sheahan <Emme@WORLDNET.ATT.NET>

Date: Thu, 19 Dec 1996 11:12:52 -0500

--------

Thanks, everyone.  You've given me several practical sounding suggestions for

fungicides to fight the fuzz with.  (I knew it wasn't white fly or spider

mites and we have gro-lites going.)



A few questions.  Joyce, your recipe included both soap AND oil.  Wouldn't

the one break down the other? (Blush, I'm not a chemist.)  Chris didn't use

the oil and said it worked for his plants...  And isn't soda an antacid?  But

Kathryn's using vinegar!  I wonder if it's use whatever is out of neutral?



Kathryn, what do you look for inside the stems to ID fungus?  And is that

inside the ones that have already died or the ones that are hanging in there?



Thanks for the "schezuan white fly bomb" idea! <<Hot pepper or garlic water,

swished or sprayed on the above ground parts will take care of white fly.>>



So if I get silly and merge all the ideas, I should try a strong chamomile

tea with a splash of garlic-pepper vinegar?  Chuckle--I know at least enough

chemistry not to add baking soda to the vinegar.  But I'm wondering about the

culinary merits of this already...



--

Mary "Emme" Hall Sheahan

in Zone 5/6 near Hartford, CT



"Creativity is allowing yourself to make mistakes.

Art is knowing which ones to keep."  --Scott Adams





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary

From: Natalie McNair-Huff <nitcha@WOLFENET.COM>

Date: Thu, 19 Dec 1996 21:52:27 -0800

--------

Mary,



Don't laugh too hard at this idea.



>So if I get silly and merge all the ideas, I should try a strong chamomile

>tea with a splash of garlic-pepper vinegar?  Chuckle--I know at least enough

>chemistry not to add baking soda to the vinegar.  But I'm wondering about the

>culinary merits of this already...



I didn't pipe in until now because you were getting a lot of good

suggestions, but here's my secret weapon:



In a quart of hot water steep 2 minced cloves of garlic, and either 1

chopped jalapeno or 1/2 t of cayenne pepper powder. Steep for 2 weeks then

strain (if you don't strain this it will clog your spray bottle). After it

has been strained mix with 1 t liquid soap, 2 T summer oil and 3 T baking

powder. I use this for everything -- aphids & whitefly (kills them, plus

they hate garlic), powdery mildew, black spot, plus the cats stay away as

well as the squirrels. I use this every two weeks on my roses and other

plants during the summer. I rarely get bug problems on my house plants, but

I've used this to combat imported white fly (from gift plants from non

gardeners -- meaning bought at a store that was not a nursery) and it

quickly took care of the problem after only three applications.



Also you asked if soap and oil would negate each other and the answer is

no. Most soaps contain some type of oil. If they didn't then they wouldn't

be able to cut oils (sounds contradictory but it's not, really). If you

really want to know more about this write me off list.













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

Natalie McNair-Huff

Publisher/Editor Mac Net Journal

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Fuzzy rosemary & insects inside

From: Mary Emme Hall Sheahan <Emme@WORLDNET.ATT.NET>

Date: Tue, 17 Dec 1996 09:27:00 -0500

--------

Regarding the fuzz on my rosemary: Thank you, Lynn!  I will ask at the local

Agway for the fungicide you mention and install one of the growlights in a

section of the house that may be less bright but is warmer and drier.



What other plants are apt to be equally affected by this powdery mildew?

Lavendar would seem a likely candidate. Do you think it might have done in

the hyssop, the tarragon, and the soapwort?  And by the name it does seem to

be what was killing my neighbor's [expletive deleted] grape vines.  (wild

grapes that he never trimmed back or took care of, that never produced

anything, that nearly choked parts of my garden, and now I find that probably

hosted the mildew that killed several of my plants!)



Regarding the insects:

We resorted to chemicals to combat the whitefly, aphids, and spider mites

that came indoors with the overwintering herbs.  A mix of soapy water and

malathion--we took 'em all back outside to spray three different times (and

vacuumed the area where they were) It means we have had no fresh herbs

to eat since October... although we still smell 'em.



Now that we managed to get the pests down to only a few plants, we isolated

those few by sealing them in plastic bags with moth balls.  Those aren't

plants for eating, by the way, except for a mint which we cut back to a

half-inch off the ground, and which we'll let grow a long time before risking

eating anything.



Does anyone know how long mothball chemicals take to break down?



Emme



--

Mary "Emme" Hall Sheahan

in Zone 5/6 near Hartford, CT



"We've got two lives, the one we're given

and the other one we make." --Mary-Chapin Carpenter





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: fuzzy rosemary

From: Chris Reeve <CReeve@BANYAN.COM>

Date: Tue, 17 Dec 1996 10:05:42 EST

--------

If this *is* powdery mildew that you have, I've had fairly good luck with

a regular (at least once a week) spray of diluted baking soda.  I think

it's 1 teaspoon per gallon with a squirt of dishwashing detergent thrown

in so the stuff  will stick.



This kept my rosemary plants alive all last winter- then I put them back

out too early and killed them with frost! :-(



Chris

creeve@banyan.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Spider Mites

From: Terri Roessler <yerri@JUNO.COM>

Date: Tue, 17 Dec 1996 09:19:26 PST

--------

Does anybody know of a good way to get rid of spider mites?  My indoors Orange mint has it..::sigh:: and I hate to see it die.



It's been a long time since I posted, I apologize.  However, I've been

reading along with all of you.



Terri in COLD Utah





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Spider Mites

From: Joyce Schillen <gardenpg@CDSNET.NET>

Date: Tue, 17 Dec 1996 21:50:12 -0800

--------

At 12:05 AM 12/18/96 -0500, you wrote:

>Does anybody know of a good way to get rid of spider mites?  My indoors

Orange mint has it..::sigh:: and I hate to see it die.

>

>It's been a long time since I posted, I apologize.  However, I've been

>reading along with all of you.



Terri,

Insecticidal soap does a good job of getting rid of spider mites.  You have

to spray all surfaces of the leaves, and may possibly have to repeat

according to the label instructions.  Spider mites love warm dry conditions

like they find indoors, BTW, so you can help prevent them from coming back

by increasing the humidity around the affected plants.  Hand misting usually

isn't very effective, so use a humidifier or place pots on a tray of pebbles

with water almost to the top.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: creaping ground cover

From: Deirdre Cernuska <cernuska@IX.NETCOM.COM>

Date: Tue, 17 Dec 1996 09:54:56 -0800

--------

Hi all -

My mom is growing a herb that has turned into a great ground cover.  We

can't figure out what it is.  W think it may be creaping rosemary or sage?

Any ideas?

d.





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: creaping ground cover

From: Karen Guthrie <guthriek@ROGUEWAVE.COM>

Date: Tue, 17 Dec 1996 10:48:42 -0800

--------

Hi there!



My parents have used creeping thyme as a walk-on groundcover between their stepping

stones... It smells great when stepped on - maybe that's what you've got?



Karen



----------

From:   Deirdre Cernuska[SMTP:cernuska@IX.NETCOM.COM]

Sent:   Tuesday, December 17, 1996 9:54 AM

To:     HERBS@HOME.EASE.LSOFT.COM

Subject:        creaping ground cover



Hi all -

My mom is growing a herb that has turned into a great ground cover.  We

can't figure out what it is.  W think it may be creaping rosemary or sage?

Any ideas?

d.





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: creaping ground cover

From: Stephanie Walrath <Stewalrath@AOL.COM>

Date: Tue, 17 Dec 1996 14:07:05 -0500

--------

In a message dated 96-12-17 13:01:18 EST, you write:



>My mom is growing a herb that has turned into a great ground cover.  We

>can't figure out what it is.  W think it may be creaping rosemary or sage?

>Any ideas?



Maybe Pennyroyal? What kind of scent does it emit?



Stephanie





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: creaping ground cover

From: Deirdre Cernuska <cernuska@IX.NETCOM.COM>

Date: Tue, 17 Dec 1996 12:45:16 -0800

--------

Sorta like sage but stronger and sweeter - no minty smell.  It has tiny

blue flowers.



At 02:07 PM 12/17/96 -0500, you wrote:

>In a message dated 96-12-17 13:01:18 EST, you write:

>

>>My mom is growing a herb that has turned into a great ground cover.  We

>>can't figure out what it is.  W think it may be creaping rosemary or sage?

>>Any ideas?

>

>Maybe Pennyroyal? What kind of scent does it emit?

>

>Stephanie

>

>





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: creaping ground cover

From: Mindy <mvinqvist@MTA.CA>

Date: Wed, 18 Dec 1996 08:46:13 -0400

--------

you wrote...



>My mom is growing a herb that has turned into a great ground cover.  We

>can't figure out what it is.  W think it may be creaping rosemary or sage?

>Any ideas?



Well, you don't describe it, so I don't know for sure, but if the leaves are

tiny and a sort of dark,dusty green, it might be creeping thyme, which is a

really beautiful ground cover.  I don't have any myself but a friend has a

gorgeous english style herb and flower garden, and I saw it at her place.

The only rosemary I have seen (and my experience is limited) has long narrow

leaves, and I seem to recall seeing a couple of varieties of sage, but they

all had largish oval leaves.  I know others can help you more with this, but

I thought I'd try my two bits.



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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: creaping ground cover

From: Mary Emme Hall Sheahan <Emme@WORLDNET.ATT.NET>

Date: Thu, 19 Dec 1996 10:51:58 -0500

--------

Hi, Deirdre--



We'll need to know a little more.  Little blue flowers is a good start.  Now,

how tall is it?  Dark or light?  Spiky leaves or round?  Where are you & does

it die back in the winter or not?  (if it overwinters in a cold place that's

a good clue!) Is it creeping along by dropping branches that put out roots or

by sending up shoots?



Since we can't see it, for a more positive ID you might want to try taking a

snip of it to your local nursery in a baggie.  Also try asking if your local

library has an herbal encyclopedia.  (My personal favorite is the Encyc. of

Herbs & Spices published by Viking; everyone here will have their own

favorites.)



Good luck,

Emme



--

Mary "Emme" Hall Sheahan

in Zone 5/6 near Hartford, CT



"Creativity is allowing yourself to make mistakes.

Art is knowing which ones to keep."  --Scott Adams





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Leonotis leonorus

From: Teachout <teachout@PREMIER1.NET>

Date: Tue, 17 Dec 1996 11:11:45 -0800

--------

I am a bit confused on the actual name of this plant, it could also be L.

nepetifolia. I have seed to this and was told it was leonorus, but doing a

search brought up the other possibility. The common name lion's ear.



It is a member of the mint family, but I am having difficulty finding

cultivation information. If anyone can point me in the right direction, I

would appreciate it.

TIA!



Debbie TT.

#######################################

Debra Teachout-Teashon



Art and Gardening

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



teachout@premier1.net

Washington state

USDA Zone 8, Sunset Zone 5

#######################################





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Leonotis leonorus

From: Margaret Lauterbach <mlaute@MICRON.NET>

Date: Tue, 17 Dec 1996 14:52:34 -0700

--------

At 11:11 AM 12/17/96 -0800, you wrote:

>I am a bit confused on the actual name of this plant, it could also be L.

>nepetifolia. I have seed to this and was told it was leonorus, but doing a

>search brought up the other possibility. The common name lion's ear.

>

>It is a member of the mint family, but I am having difficulty finding

>cultivation information. If anyone can point me in the right direction, I

>would appreciate it.

>TIA!

>

>Debbie TT.

>#######################################

>Debra Teachout-Teashon

>

>Art and Gardening

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

>

>teachout@premier1.net

>Washington state

>USDA Zone 8, Sunset Zone 5

>#######################################

>

Debbie, Hortus says there are four Leonotus-es, all apparently called

Lion's Ear.  They're frost-tender, the nepetifolia has become naturalized

in the SE US.  We grow them as annuals, honkin' tall fellers, about 5 to 6

feet, with whorls of little blossoms that are orange like pom-poms,

separated by stem.  Your seed source should tell you how to grow.  Margaret





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Leonotis leonorus

From: Donna Danielson <Silphium1@AOL.COM>

Date: Tue, 17 Dec 1996 17:31:33 -0500

--------

There's also an herb called Leonurus cardiaca or Motherwort that's in the

mint family.  It is used medicinally and it's quite pretty.   I've seen it

growing wild in the woods in Wisconsin, so it must be pretty hardy.





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: creeping ground cover

From: "D. Jackson" <djackson@SLONET.ORG>

Date: Tue, 17 Dec 1996 21:03:39 -0800

--------

Perhaps a thyme ground cover. Does it have tiny leaves. What type of

scent does it have?   Doris





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Chamomile fungicide

From: Joyce Schillen <gardenpg@CDSNET.NET>

Date: Tue, 17 Dec 1996 21:43:25 -0800

--------

At 12:05 AM 12/18/96 -0500, you wrote:

>> Another good fungicide is strong chamomile tea!  This works great on damping

>> off disease in seedlings.  Might be worth a try in this case, also.

>

>Could you share the recipe for this ?  Do you spray or use as soil drench?

>

>Thanks, Sue (in Minn. where So. Dakota is coming into my yard in the form of

>snirt, with wind chills of 40 below!!)

>



Sue,

Pour 1 cup boiling water over 1/4 cup chamomile blossoms and let steep until

cool.  Then strain into a spray bottle.  Spray on seedlings AND soil

whenever evidence of damping off disease or other fungus appears.  I swear,

this is nearly magical.  I've seen it completely knock down that white

cottony growth that shows up on soil surfaces and makes seedlings keel over

and die.  The tea only keeps a week or so before turning rancid, so that's

why I make such small quantities.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Chamomile fungicide

From: Teachout <teachout@PREMIER1.NET>

Date: Tue, 17 Dec 1996 23:22:20 -0800

--------

>Pour 1 cup boiling water over 1/4 cup chamomile blossoms and let steep until

>cool.  Then strain into a spray bottle.  Spray on seedlings AND soil

>whenever evidence of damping off disease or other fungus appears.  I swear,

>this is nearly magical.  I've seen it completely knock down that white

>cottony growth that shows up on soil surfaces and makes seedlings keel over

>and die.  The tea only keeps a week or so before turning rancid, so that's

>why I make such small quantities.

>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Very magical stuff! I remember when you first told me about it! In fact I

was thinking about you  today out in the greenhouse as I sprayed monarda

cuttings that were showing signs of powdery mildew. Voila! It was gone. Good

medicine! :)



Debbie TT.

#######################################

Debra Teachout-Teashon



Art and Gardening

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



teachout@premier1.net

Washington state

USDA Zone 8, Sunset Zone 5

#######################################





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: am i looking in the right place?

From: Mindy <mvinqvist@MTA.CA>

Date: Wed, 18 Dec 1996 09:07:40 -0400

--------

Donna wrote about finding herbal bath mixtures...



I am sure that we discussed a few recipes here in the past...in fact I

posted some myself many many months age when the herbs in question were

herbs of the week.  Is there an archive of this site (I don't remember) that

would have them?  I don't know if I'll have time to find the recipes at home

and recopy them as I am finished work tomorrow for Christmas holidays, and

have a terrible memory.  If there is no archive, and January isn't too late,

remind me again later (I am back to work Jan 6) and I will look them up and

post them then for sure.



smiles









>Hi everyone - I got this email and wonder if you can help locate some sites

>or listservs for her to contact...

>much appreciated,

>Donna

>

>

>

>>Date: Tue, 17 Dec 1996 13:20:58 -0800

>>From: C C <anandanae@pipeline.com>

>>Reply-To: anandanae@pipeline.com

>>Organization: MindSpring Enterprises, Inc.

>>To: tomd@compusmart.ab.ca

>>Subject: am i looking in the right place?

>>

>>I'm trying to locate recipes for herbal bath products.  It seems that

>>before, I found them in the gardening sections.  Any ideas as to where I

>>might find them??

>>

>>Thanks in advance!

>>

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

>Tom & Donna Dawson

>Group 21/ICanGarden.com

>http://www.ICanGarden.com

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

>

>

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: am i looking in the right place?

From: Tom & Donna Dawson <tomd@COMPUSMART.AB.CA>

Date: Wed, 18 Dec 1996 10:40:19 -0700

--------

Hi Mindy - that's a super idea - hope there is an archive, and thanks for

taking the time to help...

Happy Holidays,

Donna



At 09:07 AM 12/18/96 -0400, you wrote:

>Donna wrote about finding herbal bath mixtures...

>

>I am sure that we discussed a few recipes here in the past...in fact I

>posted some myself many many months age when the herbs in question were

>herbs of the week.  Is there an archive of this site (I don't remember) that

>would have them?  I don't know if I'll have time to find the recipes at home

>and recopy them as I am finished work tomorrow for Christmas holidays, and

>have a terrible memory.  If there is no archive, and January isn't too late,

>remind me again later (I am back to work Jan 6) and I will look them up and

>post them then for sure.

>

>smiles

>

>

>

>

>>Hi everyone - I got this email and wonder if you can help locate some sites

>>or listservs for her to contact...

>>much appreciated,

>>Donna

>>

>>

>>

>>>Date: Tue, 17 Dec 1996 13:20:58 -0800

>>>From: C C <anandanae@pipeline.com>

>>>Reply-To: anandanae@pipeline.com

>>>Organization: MindSpring Enterprises, Inc.

>>>To: tomd@compusmart.ab.ca

>>>Subject: am i looking in the right place?

>>>

>>>I'm trying to locate recipes for herbal bath products.  It seems that

>>>before, I found them in the gardening sections.  Any ideas as to where I

>>>might find them??

>>>

>>>Thanks in advance!

>>>

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

>>Tom & Donna Dawson

>>Group 21/ICanGarden.com

>>http://www.ICanGarden.com

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

>>

>>

>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

>

>

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

Tom & Donna Dawson

Group 21/ICanGarden.com

http://www.ICanGarden.com

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: am i looking in the right place?

From: Daniel Wayne Poindexter <poindexter@SPRYNET.COM>

Date: Wed, 18 Dec 1996 12:53:53 -0800

--------

There are archives located in Henriette's Herbal Home Page at

http://sunsite.unc.edu/herbmed/

Also for the info on herbal bath mixtures and also some hints on herbs take

a look at Kathie's Herb Page at http://mut1.muscanet.com/kschmitt/

She has great ideas on her page with all sorts of information.



If anyone else has good herb sites on the internet please email me at

poindexter@sprynet.com as I am always looking for more herb and gardening

related sites.

Thank you in advance.

Good Gardening & Herbs to you,

Josi





----------

> From: Tom & Donna Dawson <tomd@COMPUSMART.AB.CA>

> To: HERBS@HOME.EASE.LSOFT.COM

> Subject: Re: am i looking in the right place?

> Date: Wednesday,December 18,1996 9:40 AM

>

> Hi Mindy - that's a super idea - hope there is an archive, and thanks for

> taking the time to help...

> Happy Holidays,

> Donna

>

> At 09:07 AM 12/18/96 -0400, you wrote:

> >Donna wrote about finding herbal bath mixtures...

> >

> >I am sure that we discussed a few recipes here in the past...in fact I

> >posted some myself many many months age when the herbs in question were

> >herbs of the week.  Is there an archive of this site (I don't remember)

that

> >would have them?  I don't know if I'll have time to find the recipes at

home

> >and recopy them as I am finished work tomorrow for Christmas holidays,

and

> >have a terrible memory.  If there is no archive, and January isn't too

late,

> >remind me again later (I am back to work Jan 6) and I will look them up

and

> >post them then for sure.

> >

> >smiles

> >

> >

> >

> >

> >>Hi everyone - I got this email and wonder if you can help locate some

sites

> >>or listservs for her to contact...

> >>much appreciated,

> >>Donna

> >>

> >>

> >>

> >>>Date: Tue, 17 Dec 1996 13:20:58 -0800

> >>>From: C C <anandanae@pipeline.com>

> >>>Reply-To: anandanae@pipeline.com

> >>>Organization: MindSpring Enterprises, Inc.

> >>>To: tomd@compusmart.ab.ca

> >>>Subject: am i looking in the right place?

> >>>

> >>>I'm trying to locate recipes for herbal bath products.  It seems that

> >>>before, I found them in the gardening sections.  Any ideas as to where

I

> >>>might find them??

> >>>

> >>>Thanks in advance!

> >>>

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

> >>Tom & Donna Dawson

> >>Group 21/ICanGarden.com

> >>http://www.ICanGarden.com

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

> >>

> >>

> >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

> >

> >

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

> Tom & Donna Dawson

> Group 21/ICanGarden.com

> http://www.ICanGarden.com

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: More on Chamomile

From: Krista Viti <DEA-KRIS@WPMSGSVR.VJC.EDU>

Date: Wed, 18 Dec 1996 12:33:13 -0500

--------

Chamomile tea works wonders on healthy plants as well. I

occsionally water my plants with it and they grow like

crazy. If you don't have chamomile plants of your own,

buy chamomile tea bags available most everywhere and

use those - I do!   8-)



Krista

dea-kris@wpmsgsvr.vjc.edu





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: spider mites again

From: Terri Roessler <yerri@JUNO.COM>

Date: Thu, 19 Dec 1996 09:40:37 PST

--------

Joyce, thank you so much for the advice about the spider mites.  i have

two different mints and I got rid of them somehow on the chocolate mint,

but finally put the orange mint outside in the cold to prevent the spider

mites from spreading back to the chocolate.  I know I killed my plant,

but hopefully killed the spider mites too!  It's too bad, the plant was

beautiful last summer until I trimmed it a bit too much.  ::sigh::  Live

and learn, I guess.



Terri





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: HERBS Digest - 18 Dec 1996 to 19 Dec 1996

From: Joyce Schillen <gardenpg@CDSNET.NET>

Date: Thu, 19 Dec 1996 23:04:36 -0800

--------

At 12:03 AM 12/20/96 -0500, you wrote:

>A few questions.  Joyce, your recipe included both soap AND oil.  Wouldn't

>the one break down the other? (Blush, I'm not a chemist.)  Chris didn't use

>the oil and said it worked for his plants...  And isn't soda an antacid?  But

>Kathryn's using vinegar!  I wonder if it's use whatever is out of neutral?



The way it works is that the baking soda changes surface pH to a level

that's unfavorable for fungi.  The horticultural oil gives additional

protection by smothering fungus spores.  The small amount of soap acts as a

surfactant and makes the whole thing mix together well.  I've also seen

recipes that are without the oil.



>So if I get silly and merge all the ideas, I should try a strong chamomile

>tea with a splash of garlic-pepper vinegar?  Chuckle--I know at least enough

>chemistry not to add baking soda to the vinegar.  But I'm wondering about the

>culinary merits of this already...



This sounds like a great remedy for the flu!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: white fuzz

From: "Kathryn M. Bensinger" <kbensin@MAIL.STATE.TN.US>

Date: Fri, 20 Dec 1996 12:21:11 PST

--------

        What you will find inside any plant suffering from fungus is

the vegetative body know as mycelium.  What you see above the stem

surface is actually the fruiting body of the fungus.  The mushrooms

you eat are just the fruiting body, the rest of the "plant" is below

ground.  If you slice open a twig or stem of an infected plant (dying

or dead) and find squiggley line which resemble threads or fine root

hairs, you have fungus.  Most mycelium is whitish or tannish but may

be other colors depending on which fungus; one toadstool has blood

red!

        Both vinegar and baking soda will work by altering the pH of

the plants surface; one to very acid, the other to very alkaline.

This allows the plants natural resistance with an edge so it can throw

off the fungus.  Baking soda is used most often with powdery mildew

because this fungus likes cool, humid, acidic environments.  It works

best before the "powder" shows.  Here in TN the summers are always so

humid it feels like you could wring the air and I spray my bergamont

and other suseptible plants with baking soda/ water mix once a week

from before any sign of fungus til humidity levels drop  (about the

end of June til end of Sept).  It works.

        Vinegar works everywhere baking soda doesn't is my choice when

I don't know which fungus I'm dealing with.

        Healthy plants never get fungus. Too much fertilizer causing

too lush growth, light conditions which are low and (plants get

leggy), night temperatures that are too cool or too hot, and

(especially in winter)waterlogged soil due to poor drainage, etc. are

all stress which weaken the plant and allow fungus the opportunity to

move in.

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

Kathryn Bensinger               E-mail: kbensin@mail.state.tn.us

Date: 12/20/96                  Time: 12:21:11 PM

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



