

==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Mauve vinegar

From: Denise Keppel <dkeppel@MONT.MINDSPRING.COM>

Date: Sun, 2 Feb 1997 13:00:55 -0500

--------

At 08:18 PM 2/1/97 +0000, you wrote:

>Hello,

>What types of herbs or plants are suitable for putting it in vinegar

>and turning it a light pink or mauve Color? Also may one use English

>Daisies whole or just the petals?



Try lavender





Smiles,



Denise



--

You've got to know when to hold 'em, know when to fold 'em,

and know when to say "Go fish"





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: Mauve vinegar

From: Carolyn A Coop <coop15@JUNO.COM>

Date: Sun, 2 Feb 1997 13:46:07 EST

--------

On Sat, 1 Feb 1997 20:18:59 +0000 Marvelous Gardens

<marvelus@NEPTUNE.NET> writes:

>What types of herbs or plants are suitable for putting it in vinegar

>and turning it a light pink or mauve Color?



Chive blossoms produce a great flavored vinegar as well as coloring it a

very pretty pink or mauve shade.  If you keep the vinegar out of the

sunlight after it's made, the color will stay for quite a while, too.



Carolyn

coop15@juno.com





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: mauve vinegar

From: Chris Reeve/Gordon Barr <reevebar@HEY.NET>

Date: Sun, 2 Feb 1997 19:13:15 -0800

--------

Chive blossoms will color the vinegar a light pink/violet.

Purple basil will give more of a "hot pink" color.



chris

--

Chris Reeve/Gordon Barr

hers: creeve@banyan.com

his: gordon@azure-tech.com

ours: reevebar@hey.net (preferred address)





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Milk Thistle

From: Marilyn Pokorney <75401.1161@COMPUSERVE.COM>

Date: Mon, 3 Feb 1997 17:20:58 EST

--------

Hello all,



I'm going to try growing some milk thistle this year.  Has anyone grown it?  Any

advice and tips will be welcomed.  Thanks.



Marilyn

Zone 4/5 Nebraska

75401.1161@compuserve.com

http://world.std.com/~marilpok





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: HERBS Digest - 30 Jan 1997 to 1 Feb 1997

From: Penny Andrews <pandrews@STUDENTS.WISC.EDU>

Date: Mon, 3 Feb 1997 18:50:30 -0600

--------

>Hello,

>What types of herbs or plants are suitable for putting it in vinegar

>and turning it a light pink or mauve Color? Also may one use English

>Daisies whole or just the petals?

>



CHIVE FLOWERS WILL ALSO TURN VINEGAR A LOVELY PINK



                                "Let the beauty we love be what we do"

                                        -Rumi





==========

To: HERBS@HOME.EASE.LSOFT.COM

Subject: Re: HERBS Digest - 30 Jan 1997 to 1 Feb 1997

From: stonehausfarm <stonehausfarm@CYBERIA.COM>

Date: Mon, 3 Feb 1997 19:52:01 EST

--------

At 06:50 PM 2/3/97 -0600, you wrote:

>>Hello,

>>What types of herbs or plants are suitable for putting it in vinegar

>>and turning it a light pink or mauve Color? Also may one use English

>>Daisies whole or just the petals?

>>

>

>CHIVE FLOWERS WILL ALSO TURN VINEGAR A LOVELY PINK

>

>                                "Let the beauty we love be what we do"

>                                        -Rumi

>



Hey Penny---the loveliest mauve vinegar will be from lavender flowers.  It

creates a lovely fragrance as well.  It can be used as an after bath splash

in the summer (helps repel bugs) or culinary wise.  Ince you make it, you

will love it.

Good luck,



Pat





==========

To: herbs-l@q7.com

Subject: Herbs Changes its Name...

From: snielsen@OREDNET.ORG (Susan L. Nielsen)

Date: Fri, 21 Feb 1997 14:33:19 -0800

--------



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

To the 20 or so subscribers who received this message yesterday,

I apologize. Please stick with me. New system, new glitches to

learn. Thanks for your continued good humor. ;-)

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



Patient Herbies --



To those of you have signed off from the list HERBS and thought you

were done with it, I apologize for this intrusion. If you will return

this note to me with a short, polite ;-) request, I will see that

you are removed from the present list.



To those of you who thought you were still subscribed to HERBS,

but who are now wondering where in the heck it went, Ron and I

both apologize. Ron's explanation for the disappearance of HERBS

follows this note of mine.



HERBS has moved, and it is now known as HERBS-L@q7.com. It will be the 

same friendly forum as before. The only difference to you will be

the address from which it comes and goes. All of you who receive

this note have been transferred to the new list. 



HERBS-L is now a Majordomo list. If you want to receive a list of

Majordomo commands so you can set your subscription options (so

sorry, but you'll have to do that over again), send e-mail to:



	MAJORDOMO@q7.com



with the message:



	HELP



As before, the address to which you send e-mail posts for 

distribution to the list is the list name:



	HERBS-L@q7.com



We may have a short period of user confusion here, while people sort

out what they want. Also, I know we will have lost a few people who

subscribed to HERBS after about mid-summer, because we were unable

to retrieve the current subscription list from Lsoft. Therefore, if

you know of anyone wandering around in cyberspace looking for their

herbal mail list, please let them know about us.



Susan Nielsen, listowner, HERBS-L





>From Ron:  Hi Everyone!  I'm sorry about the recent interruption in the

herbs list.  LSOFT, the company that the list previously went through, 

cut off the list without letting me have the most recent subscriber list.  

The issue was that they decided to charge me more than $50 per month to 

host the list, up from the $30/month I had been paying, which I thought 

was a lot of money to pay for a list that I don't currently have time even 

to read (I'm working 7 days a week, and moving to a new house).  Anyway, 

they shut the list down while I was trying to arrange an alternative.  We 

want to make sure that the herbs list remains non-commercial, so I didn't 

like the option of asking for help paying for it (if you pay for something, 

you don't like people telling you how you can use it).



As Susan has explained, you can now subscribe to the NEW Culinary Herbs &

Spices list (same set of rules apply as before), which goes through q7.com.

This list is *free*, which I like better than paying more than $600/year. ;-)

What that really means, of course, is that my friend Joe Pruett (the owner

of q7.com) is actually paying for it, so please be forgiving of any

unexpected lapses in service, etc.  Since Joe co-founded the 10th largest

ISP (Internet Service Provider) in the world, and did the technical side

of things, I doubt we'll have much to worry about, though.



Again, I'm sorry about the interruption, but I think things will be much

better now.  If you know someone who was a recent subscriber who didn't

get this note, I'd appreciate it if you'd pass it along.  Thanks!

Ron Lunde (ronl@q7.com)





--

 





==========

To: herbs-l@q7.com

Subject: herbal tea "ingredients"

From: rdloach@juno.com (Rob Loach)

Date: Sat, 22 Feb 1997 16:53:56 EST

--------

Hello...is anyone out there?



Though I was primarily a "lurker", I really enjoyed lurking on

herbs@home.blah.blah.blah, and I really missed the list while it was "out

of service"  Thanks for bringing it back.  I've been waiting for the mail

to begin, and since it hasn't, I'll see if we can get going again.



Things are beginning to "happen" in the garden with the warm weather

we're having here in SC (zone 7).  As I think about planting and

purchasing, I was wondering, what are the best "ingredients" for

home-made herbal teas that I should consider raising?  What are some of

your favorite herbal teas or herbal tea "blends" from things that you

raise yourself?



Looking forward to hearing from you all!  :-)

Rob



-=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=-

Rob Loach in Greenville SC

rdloach@juno.com

"The earth is the Lord's, and the fullness thereof; the world, and they

that dwell therein." Psalm 24:1





==========

To: HERBS-L@q7.com

Subject: Re: herbal tea "ingredients"

From: George Shirley <gshirley@iamerica.net>

Date: Sat, 22 Feb 1997 18:20:28 -0600 (CST)

--------

At 04:53 PM 2/22/97 EST, you wrote:

>Hello...is anyone out there?

>

>Though I was primarily a "lurker", I really enjoyed lurking on

>herbs@home.blah.blah.blah, and I really missed the list while it was "out

>of service"  Thanks for bringing it back.  I've been waiting for the mail

>to begin, and since it hasn't, I'll see if we can get going again.



I didn't know it was back until someone mentioned it on the Gardens list,

also glad to see it back.



>Things are beginning to "happen" in the garden with the warm weather

>we're having here in SC (zone 7).  As I think about planting and

>purchasing, I was wondering, what are the best "ingredients" for

>home-made herbal teas that I should consider raising?  What are some of

>your favorite herbal teas or herbal tea "blends" from things that you

>raise yourself?

>

>Looking forward to hearing from you all!  :-)

>Rob

>

>-=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=-

>Rob Loach in Greenville SC

>rdloach@juno.com

>"The earth is the Lord's, and the fullness thereof; the world, and they

>that dwell therein." Psalm 24:1



We grow a lot of camomile since my wife often has trouble sleeping, a

problem I'm not familiar with. She also likes teas made with lemon verbena,

lemon balm, pepper or spear mint. She's tried a tea of rosemary but felt it

tasted more like Pine-o-Pine, I rather liked it but I diluted mine and drank

it like iced tea. She now mixes and matches with hibiscus blossoms,

camomile, etc. I lean more to cooking with herbs, tonight we're having

oven-roasted pork short ribs with rosemary, saffron rice, black-eyed peas

with thyme, and a salad that includes sorrel, salad burnet, and fresh

marjoram. <VBG>



George Shirley, Gardener, Writer, Put'ter-by.

Somewhere between Zones 9 and 10,Southwest Louisiana, planet Earth,

occasionally in the Twilight Zone. DX NIDDM 8/11/94, Humulin 70/30, 45a/40p.

gshirley@iamerica.net







==========

To: gshirley@iamerica.net

Subject: Re: herbal tea "ingredients"

From: rdloach@juno.com (Rob Loach)

Date: Sat, 22 Feb 1997 21:51:49 EST

--------



On Sat, 22 Feb 1997 18:20:28 -0600 (CST) George Shirley 

>We grow a lot of camomile since my wife often has trouble sleeping, a

>problem I'm not familiar with. 



What kind of camomile do you grow?  Did you start it from seed?



>She also likes teas made with lemon 

>verbena,

>lemon balm, pepper or spear mint. She's tried a tea of rosemary but 

>felt it

>tasted more like Pine-o-Pine, I rather liked it but I diluted mine and 

>drank

>it like iced tea. She now mixes and matches with hibiscus blossoms,

>camomile, etc. 



I have lemon balm, pepper- and spearmints, and I'm hoping that my lemon

verbena comes back--I planted it last year.  Are the hibiscus blossoms

from the regular flowering hibiscus plants, or is it a special species of

hibiscus?



Thanks for your message back, and also to Debbie.  Hope you'll be back

from your move soon, and back in your mind too--I like your sig. line. 

:-)

TTFN,

Rob



-=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=-

Rob Loach in Greenville SC

rdloach@juno.com

"The earth is the Lord's, and the fullness thereof; the world, and they

that dwell therein." Psalm 24:1





==========

To: HERBS-L@q7.com

Subject: Re: herbal tea "ingredients"

From: George Shirley <gshirley@iamerica.net>

Date: Sat, 22 Feb 1997 21:35:41 -0600 (CST)

--------

Rob: We grow German camomile, reportedly the best for teas and medicinal

use. I get seed from Richters, Shepherds, Johnny's, anybody that has the

best deal. Sow when the ground is warm in full sun, lightly fertilize.



George



At 09:51 PM 2/22/97 EST, you wrote:

>

>On Sat, 22 Feb 1997 18:20:28 -0600 (CST) George Shirley 

>>We grow a lot of camomile since my wife often has trouble sleeping, a

>>problem I'm not familiar with. 

>

>What kind of camomile do you grow?  Did you start it from seed?

>

>>She also likes teas made with lemon 

>>verbena,

>>lemon balm, pepper or spear mint. She's tried a tea of rosemary but 

>>felt it

>>tasted more like Pine-o-Pine, I rather liked it but I diluted mine and 

>>drank

>>it like iced tea. She now mixes and matches with hibiscus blossoms,

>>camomile, etc. 

>

>I have lemon balm, pepper- and spearmints, and I'm hoping that my lemon

>verbena comes back--I planted it last year.  Are the hibiscus blossoms

>from the regular flowering hibiscus plants, or is it a special species of

>hibiscus?

>

>Thanks for your message back, and also to Debbie.  Hope you'll be back

>from your move soon, and back in your mind too--I like your sig. line. 

>:-)

>TTFN,

>Rob

>

>-=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=-

>Rob Loach in Greenville SC

>rdloach@juno.com

>"The earth is the Lord's, and the fullness thereof; the world, and they

>that dwell therein." Psalm 24:1

>

>







==========

To: HERBS-L@q7.com

Subject: Re: herbal tea "ingredients"

From: mvinqvist@MTA.CA (Mindy)

Date: Mon, 24 Feb 1997 15:30:46 -0400

--------

Hi there,



so nice to be getting 'herbal mail' again!



Well, I've often thought raspberry leaves make a nice tea base, mixed with

peppermint and dried orange peel.  I'd like to try rose hip tea but first

actually have to grow some roses :-)



Somebody has mentioned before that some basils make nice teas.



I bet dill tea might help an upset stomach, though you'd probably have to

mess with the flavorings a bit.



just some thoughts anyway...



smiles



Mindy

mvinqvist@mta.ca

NB  Canada zone 5b







==========

To: HERBS-L@q7.com

Subject: status of the herb garden, was: herbal tea "ingredients"

From: E.Czekalski@MA02Q.BULL.COM (Czekalski.E)

Date: Mon, 24 Feb 1997 08:54:31 -0500

--------

cc:Mail note part

--------

     I admit to being very bad about drying or preserving herbs.  I just 

     enjoy having them in the garden.  I do use a lot of them fresh.  Right 

     now the garden is very frozen.  We expect temps in the single digits 

     tonight, but I noticed that the rosemary plant in the garage is trying 

     to put out new growth.  Haven't watered it since December. 

     

     Also time to take some new startings from the scented geraniums that I 

     bought in last fall.  They are very leggy but should start some great 

     new plants. 

     

     Also lifted the straw mulch around the apple tree and saw that there 

     is green pennyroyal under there.  I won't be removing the mulch for at 

     least a month but it's fun to peek.

     

     Esther





______________________________ Reply Separator _________________________________

Subject: Re: herbal tea "ingredients"

Author:  George Shirley <gshirley@iamerica.net> at SMTPlink-USIS1

Date:    2/22/97 9:35 PM





Rob: We grow German camomile, reportedly the best for teas and medicinal 

use. I get seed from Richters, Shepherds, Johnny's, anybody that has the 

best deal. Sow when the ground is warm in full sun, lightly fertilize.

     

George

     

At 09:51 PM 2/22/97 EST, you wrote:

>

>On Sat, 22 Feb 1997 18:20:28 -0600 (CST) George Shirley 

>>We grow a lot of camomile since my wife often has trouble sleeping, a 

>>problem I'm not familiar with. 

>

>What kind of camomile do you grow?  Did you start it from seed? 

>

>>She also likes teas made with lemon 

>>verbena,

>>lemon balm, pepper or spear mint. She's tried a tea of rosemary but 

>>felt it

>>tasted more like Pine-o-Pine, I rather liked it but I diluted mine and 

>>drank

>>it like iced tea. She now mixes and matches with hibiscus blossoms, 

>>camomile, etc. 

>

>I have lemon balm, pepper- and spearmints, and I'm hoping that my lemon 

>verbena comes back--I planted it last year.  Are the hibiscus blossoms 

>from the regular flowering hibiscus plants, or is it a special species of 

>hibiscus?

>

>Thanks for your message back, and also to Debbie.  Hope you'll be back 

>from your move soon, and back in your mind too--I like your sig. line. 

>:-)

>TTFN,

>Rob

>

>-=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- 

>Rob Loach in Greenville SC

>rdloach@juno.com

>"The earth is the Lord's, and the fullness thereof; the world, and they 

>that dwell therein." Psalm 24:1

>

>

     





==========

To: HERBS-L@q7.com

Subject: Dried Orange Peel

From: aa686@ACORN.NET (Margaret Maurer)

Date: Mon, 24 Feb 97 22:15:26 EST

--------

I've been eating a lot of oranges recently ('tis the season) and have 

dutifully been putting the peels into the compost bucket.  BUT - I own a 

dehydrator - can I dry them and use them in teas or cooking?  How do I 

save the delicate orange oil?



 -- 

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

Margaret Maurer, Mogadore, Ohio                     aa686@acorn.net

Editor, TechKnow!  Co-Editor, It's Your Deal!      H (330) 628-0313

Automation Coordinator and Catalog Department      W (330) 928-2117

Head, Taylor Memorial Public Library

Cuyahoga Falls, Ohio

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







==========

To: aa686@ACORN.NET (Margaret Maurer), HERBS-L@q7.com

Subject: Re: Dried Orange Peel

From: mvinqvist@MTA.CA (Mindy)

Date: Tue, 25 Feb 1997 09:28:02 -0400

--------

>I've been eating a lot of oranges recently ('tis the season) and have 

>dutifully been putting the peels into the compost bucket.  BUT - I own a 

>dehydrator - can I dry them and use them in teas or cooking?  How do I 

>save the delicate orange oil?



Well, I used to dry orange peel just on a paper towel on top of the oven (I

only just got my dehydrator, and haven't used it yet).  My way was slow but

the tea tasted good...I don't think I lost too much oil, so maybe the

dehydrator will be fine for you too.



smiles



Mindy







==========

To: HERBS-L@q7.com

Subject: Re: Dried Orange Peel

From: George Shirley <gshirley@iamerica.net>

Date: Tue, 25 Feb 1997 08:21:44 -0600 (CST)

--------

Margaret: I've had better luck with citrus peels by letting them air dry

slowly than by dehydrating. Seems the heat of the dehydrator pops the

essential oils out of them.  Strange because I do better dehydrating basils,

oreganos, etc than air drying, of course I live in the humid south.







At 10:15 PM 2/24/97 EST, you wrote:

>I've been eating a lot of oranges recently ('tis the season) and have 

>dutifully been putting the peels into the compost bucket.  BUT - I own a 

>dehydrator - can I dry them and use them in teas or cooking?  How do I 

>save the delicate orange oil?

>

> -- 

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

>Margaret Maurer, Mogadore, Ohio                     aa686@acorn.net

>Editor, TechKnow!  Co-Editor, It's Your Deal!      H (330) 628-0313

>Automation Coordinator and Catalog Department      W (330) 928-2117

>Head, Taylor Memorial Public Library

>Cuyahoga Falls, Ohio

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

>

>

>

George Shirley, Gardener, Writer, Put'ter-by.

Somewhere between Zones 9 and 10,Southwest Louisiana, planet Earth,

occasionally in the Twilight Zone. DX NIDDM 8/11/94, Humulin 70/30, 45a/40p.

gshirley@iamerica.net







==========

To: HERBS-L@q7.com

Subject: Re: Dried Orange Peel

From: McCORMICK9@AOL.COM

Date: Wed, 26 Feb 1997 11:07:48 -0500 (EST)

--------

I don't know about how to get that oil out of the peel, but I've recently

stumbled on a great source for baking items, including oils of orange, lemon,

and lime that can be used in place of the fruit peel in recipes.  They have

web site at http://www.kingarthurflour.com or you can call them at

800-827-6836 for a catalog.  They also carry a lot of hard-to-find baking

items.





==========

To: HERBS-L@q7.com

Subject: Re: Dried Orange Peel

From: "Joan Mathew" <cmathew@IADFW.NET>

Date: Wed, 26 Feb 1997 15:29:07 -0500

--------

> I don't know about how to get that oil out of the peel, but I've

> recently stumbled on a great source for baking items, including oils

> of orange, lemon, and lime that can be used in place of the fruit

> peel in recipes.  They have web site at

> http://www.kingarthurflour.com or you can call them at 800-827-6836

> for a catalog.  They also carry a lot of hard-to-find baking items.



You can also get lemon, orange, and lime oils from Williams-Sonoma.  

I don't know how the prices compare to King Arthur's, but a little 

goes a long way!  The nice thing is that both companies offer 

mail-order so you don't have to run to a store if you need to order 

it.



Joan

cmathew@airmail.net

http://www.geocities.com/Heartland/8098/

USDA gardening zone 7b (just north of Dallas, TX)





==========

To: HERBS-L@q7.com

Subject: New member...saying Hi

From: hhbotan@alpha.shianet.org (John Hargrove)

Date: Tue, 25 Feb 1997 09:39:41 -0500

--------

Hi everyone.  I just signed on to the list this morning, and I hope that I

can be of some us to the group.  We found this group through the medicinal

herb list, but never really participated in that group (I'm more interested

in growing and cooking than medicating myself).



My wife, Lea Ann, and I own H&H Botanicals in Michigan (growing Herbs, Rock

Plants and Perennials) and are working in conjuction with Grand Oak Herb

Farm and Arrowhead Alpines. We currently grow the largest selection of

herbs in Michigan and would love to be able to answer any questions on

cultivation and how to produce any type of herb.



As far as cooking....well Lea Ann says that she is lucky since I do all of

the cooking.  I have many of my own recipes that I would love to share if

anyone is interested.  I've found that Marjoram and Cilantro are my most

used herbs.



Oh....btw....I'm trying once again to replenish my stock of Eryngium

foetidium (the true perennial Cilantro).  If anyone loves the taste of

Cilantro this is a plant you should have (much, much better than the annual

Corriander/Cilantro).



So, thank you for having this group and I'm sure that it will be a pleasure

to participate.



John





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

Winter.  It is natures way of telling us that we do not belong here--so die.

                                        - Garrison Keillor

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

John & Lea Ann Hargrove

H&H Botanicals  -  http://www.tir.com/~hhbotan/welcome.html









==========

To: hhbotan@alpha.shianet.org (John Hargrove), HERBS-L@q7.com

Subject: Re: New member...saying Hi

From: mvinqvist@MTA.CA (Mindy)

Date: Tue, 25 Feb 1997 11:36:39 -0400

--------

Welcome John - it's nice you can join us, especially with your growing and

cooking experience!  We like recipes!



smiles



Mindy

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-l@q7.com

Subject: Orange peel etc.

From: Jenny Evans <JENNYE@NAIT.AB.CA>

Date: Tue, 25 Feb 1997 09:00:37 -0700

--------

Herb list back again.  Great! I missed it.

Re: orange peel, I live in a very dry climate, especially in winter

(Edmonton, Alberta, Canada).  It is very easy to dry anything here.  I

scrape the white part off the peel while it is still soft,  cut it up with

scissors, and just leave it lying around the kitchen spread out on a plate. 

I either cut it into the size I want while soft, or wait until it is crunchy and

grind it in the coffee grinder.  I use it in tea, or if crushed to a powder it is

good in cakes, muffins etc.  Same can be done with grapefruit peel.  My

Mother (in UK, damp atmosphere) used to dry citrus peel in a very low

oven and keep it in a screw-top jar.



Now I have a question.  We have a long winter with no outdor herbs, I

have tried keeping some (thyme, parsley, sage, rosemary) indoors but

they get dried up quicker than the roots can drink.  Now I have a clear

plastic container (about 10 inches diameter, 10 inches high) and am

thinking about making a little herb terrarium.  Do any of you have any

experience with this, and are there any suggestions for which herbs

would do well in a terrarium?

JennyE:-)







==========

To: <herbs-l@q7.com>

Subject: Re: Orange peel etc.

From: "Dori Green" <funfarm@servtech.com>

Date: Tue, 25 Feb 1997 19:27:06 -0800

--------

Before y'all go haybelly-wild with the orange peels _please_ tell me you're

using organic oranges without pesticides and dye and other crud shot

through the things.  If they're plain old commercial oranges I would _not_

eat them and advise you not to, also.



Dori Green

(Yes, it describes my politics.  My religion, too, just in case you

wondered.)



----------

> From: Jenny Evans <JENNYE@NAIT.AB.CA>

> To: herbs-l@q7.com

> Subject: Orange peel etc.

> Date: Tuesday, February 25, 1997 8:00 AM

> 

> Herb list back again.  Great! I missed it.

> Re: orange peel, I live in a very dry climate, especially in winter

> (Edmonton, Alberta, Canada).  It is very easy to dry anything here.  I

> scrape the white part off the peel while it is still soft,  cut it up

with

> scissors, and just leave it lying around the kitchen spread out on a

plate. 

> I either cut it into the size I want while soft, or wait until it is

crunchy and

> grind it in the coffee grinder.  I use it in tea, or if crushed to a

powder it is

> good in cakes, muffins etc.  Same can be done with grapefruit peel.  My

> Mother (in UK, damp atmosphere) used to dry citrus peel in a very low

> oven and keep it in a screw-top jar.

> 

> Now I have a question.  We have a long winter with no outdor herbs, I

> have tried keeping some (thyme, parsley, sage, rosemary) indoors but

> they get dried up quicker than the roots can drink.  Now I have a clear

> plastic container (about 10 inches diameter, 10 inches high) and am

> thinking about making a little herb terrarium.  Do any of you have any

> experience with this, and are there any suggestions for which herbs

> would do well in a terrarium?

> JennyE:-)

> 





==========

To: Dori Green <funfarm@servtech.com>

Subject: Re: Orange peel etc.

From: Chris Bobbitt KA4EMR/9 <bobbittc@INDIANA.EDU>

Date: Tue, 25 Feb 1997 22:08:38 -0500 (EST)

--------

Yes, while the Inner, white citrus peeling might be ok to eat from 

supermarket oranges, grapefruit, etc., PLEASE be aware that the outer 

peeling of all but organic fruit is heavily treated with fungicides and 

pesticides; the warning labels on these chemicals would absolutely curl 

your hair!

   GROW YOUR OWN, OR BUY ORGANIC!!!



Christopher Bobbitt

   Sales staff, Farm Bureau Co-op    "Hey, I'm trying to make a difference!"

   Bloomington, Indiana



On Tue, 25 Feb 1997, Dori Green wrote:



> Before y'all go haybelly-wild with the orange peels _please_ tell me you're

> using organic oranges without pesticides and dye and other crud shot

> through the things.  If they're plain old commercial oranges I would _not_

> eat them and advise you not to, also.

> 

> Dori Green

> (Yes, it describes my politics.  My religion, too, just in case you

> wondered.)





==========

To: herbs-l@q7.com

Subject: Does the Herbs List Exist?

From: "Sandra Jeppsson" <spirosja@sm1.gte.net>

Date: Tue, 25 Feb 1997 17:10:37 +0000

--------

Hello Herbies.



I have been sad about not having the herb list.  I have

been patiently waiting for news from Susan Nielsen, who

I was told would be getting the list together again and

signing us up automatically.  Well thank you Susan,

I did receive your message.  And I followed directions for

signing up on the reconstructed list.



My herb gardening is taking a break because of a back problem

which leaves me not able to walk for at least one day, improves

the second, and now, the third day after the total break-down I

can move and feel only a little more than the usual pain I have on

a daily basis.



My over-wintering herbs are in large (heavy) pots in my little shed

in the back yard (which I call my "greenhouse".)  I have Bay, 

rosemary, lemon verbena, oregano, scented geraniums, one Martha

Washington Geranium, and several hardy fuschias in the "greenhouse."

They appear to be doing well, but I'm afraid the cuban oregano is 

long gone--much too tender to overwinter in an unheated greenhouse.



I live in Bellevue Washington.  I have garlic sprouting up all over 

(Spanish Roha Garlic).  I gave bags of it away because I can't use it

all, and some friends planted it now.  I thought it was too late, but

my neighbor plants it now.  I took the advise from this list and 

peeled a lot of it and froze the individual cloves, so I will not be 

without before I harvest more this summer.



I have used the garlic in a vinagret, in tomato sauce, in stir fry,

and invented a multipurpose dressing.  We use this on baked

potatoes and sometimes on salads.  I use one cup mayonnaise to

2-3 cups yogurt, about 6 cloves (or more!) garlic, and about 1/2 tsp.

dried dill.  I beat this well with a wire wisk.  I have tried other 

herbs in it, but we prefer the dill (my husband is from Sweden).  I

like simple ideas!  And this works for us.  I wish I could send you 

all some garlic by E-mail!



Sandra Jeppsson <spirosja@gte.net>





==========

To: herbs-l@q7.com

Subject: Re: Does the Herbs List Exist?

From: rdloach@juno.com (Rob Loach)

Date: Wed, 26 Feb 1997 07:08:19 EST

--------

Sandra,

I wish you could e-mail me some garlic too!  ;-)  Mine doesn't seem to

grow well.  :-(

Rob



-=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=-

Rob Loach in Greenville SC

rdloach@juno.com

"The earth is the Lord's, and the fullness thereof; the world, and they

that dwell therein." Psalm 24:1





==========

To: HERBS-L@q7.com

Subject: About that Perenniel Cilantro . . . 

From: sherry@GORGE.NET (Sherry Rose)

Date: Tue, 25 Feb 1997 19:05:04 -0800

--------

John,



Welcome to the mailing list!



And, what's this about perenniel cilantro???? I've never heard of such.

I've always had a terrible time growing the annual version, and I notice I'm

not alone, as witnessed by an earlier lengthy discussion of cilantro on this

list.



What is perenniel cilantro?  Does it taste the same as the annual,

traditional variety?  How is it grown, from seeds, cuttings, or plants?  Can

it tolerate frost of temperatures down to 0 degrees F?  And, most

importantly, where does one get it?



Regards and thanks,



Sherry in northcentral Oregon



>Oh....btw....I'm trying once again to replenish my stock of Eryngium

>foetidium (the true perennial Cilantro).  If anyone loves the taste of

>Cilantro this is a plant you should have (much, much better than the annual

>Corriander/Cilantro).

>

>So, thank you for having this group and I'm sure that it will be a pleasure

>to participate.

>

>John







==========

To: HERBS-L@q7.com

Subject: Cilantro

From: hhbotan@alpha.shianet.org (John Hargrove)

Date: Wed, 26 Feb 1997 10:28:52 -0500

--------

Hi group!  I just wanted to do a mass posting of the differences between

the Cilantros (seems I peeked everyones interest *lol*)



The commonly grown Cilantro here in the Northern areas is: Coriandrum

sativum. It is a very fast growing (and fast dying) annual with feathery

foliage and umbels of tiny white flowers (kind of like a Queen Ann's Lace).

The foliage is used for cilantro, while the seeds are Coriander.  It's is

also known as Chinese Parsley.



The true Southern Cilantro is: Eryngium foetidum.  It is for all

appearances a Sea Holly, having broad, strap-like foliage with toothy

spines (they are soft) and sends up thorny flowers of grey-blue on stalks.

It is a perennial, but not hardy in the north (usually occuring in Mexico

and South America).  By all accounts, this is the true Cilantro....it is

also known as Mexican Cilantro, and Culantro.



The third plant that I am familiar with is Houttuynia cordata (Vap Ca).  It

is a fully hardy perennial (Zone 5) that is grown as an attractive ground

cover for moist, to wet, areas.  The 'Variegata or Chameleon' form has

lovely green, cream, and pink foliage.  The spade-shaped leaves are used as

a cilantro substitue, but I really don't like the scent of the freshly

picked leaves.....kind of a sickly, sweet mint smell.  But if you can get

by the scent, the flavor is very similar to cilantro.



Margaret has introduced me to a name I'm not familiar with--Papalo--as an

alternative.  So I am anxious to hear more of this plant.



Thanks eveyone!



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

Winter.  It is natures way of telling us that we do not belong here--so die.

                                        - Garrison Keillor

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

John & Lea Ann Hargrove  --  H&H Botanicals

(for Catalogs and Information - http://www.tir.com/~hhbotan/welcome.html)









==========

To: John Hargrove <hhbotan@alpha.shianet.org>

Subject: Re: Cilantro

From: Ed Kochanowski <egk@EGK.COM>

Date: Wed, 26 Feb 1997 15:03:41 -0800 (PST)

--------





On Wed, 26 Feb 1997, John Hargrove wrote:

> Margaret has introduced me to a name I'm not familiar with--Papalo--as an

> alternative.  So I am anxious to hear more of this plant.



I tried it last year, got the seeds from Richters.  It grew very well,

both in the LA area and in Northern NJ where my sister also tried it.  The

taste and smell leaves much to be desired.  It smells like a chemical

factory, and being originaly from NJ, I know what a chemical factory

smells like!  It tastes even worse! 



I *love* Cilantro, but Papalo was a waste of my garden space, time and

money.  Nobody I knew who loved Cilantro could stand it!  And the people

who hated Cilantro thought I was crazy for even having this plant in my

garden!



--Ed

Zones: U10/S18



PS: Any body wann buy a half a packet of Palpalo seeds?  It Grows

Great!!!!  :)









==========

To: HERBS-L@q7.com

Subject: Herb Festival in Ft. Worth?

From: McCORMICK9@AOL.COM

Date: Wed, 26 Feb 1997 11:07:58 -0500 (EST)

--------

Help!  I am trying to locate someone who can give me some information about a

herb festival held annually in Fort Worth on or about the third week in May.

 My husband and I will be travelling there this May with an eye to possibly

moving there in a year.  Since I plan to start an herb business when we move

I would very much like to connect up with fellow herbies there.  Please

contact me offline at "mccormick9@aol.com" if you have any information or

know of someone who might.  



Thanks for your help and may your winter's garden dreams become summer's

reality!





==========

To: herbs-l@q7.com

Subject: Cilantro and Oranges

From: Jenny Evans <JENNYE@NAIT.AB.CA>

Date: Wed, 26 Feb 1997 09:18:01 -0700

--------

(But not mixed)

Perrennial Cilantro:

>>traditional variety?  How is it grown, from seeds, cuttings, or plants? 

Can it tolerate frost of temperatures down to 0 degrees F?  And, most

importantly, where does one get it?>>

I'd like to know this too, and will it survive winter climate down to -35

degrees Celsius (about -30 F).  I can grow the annual cilantro very easily

but it tends to go from just ready to gone to seed very fast so we have

to sow successively and be quick off the mark harvesting.  Our winters

are too cold for rosemary to survive, but thyme, sage, parsley and mint 

usually survive under the snow.  The summer is not right for Basil,

maybe too dry.



Re: chemicals in citrus peel, I too would prefer to have my peel au

naturel, but organic stuff is hard to find.  I have been making and eating

marmalade and other things from the regular supermarket oranges for

lots of years with no ill effects (yet!).  I do scrub them well, and there

are regulations as to how much of what can be used. 

Growing my own oranges I am afraid is not an option here.

JennyE:-)







==========

To: herbs-l@q7.com

Subject: tarragon chicken

From: rdloach@juno.com (Rob Loach)

Date: Thu, 27 Feb 1997 18:36:40 EST

--------

Hi!

My wife has chicken thawed to cook in the crockpot tomorrow (Friday). 

She would like to make tarragon chicken using some of our tarragon from

our herb garden (dried last fall), but all the tarragon recipes that she

can find call for wine and heavy cream, neither of which she wants to

use.  She's prepared to just improvise, but if anyone could send us a

recipe that would work for crockpot, no wine, and no heavy cream, we'd

surely appreciate it.

Rob



-=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=-

Rob Loach in Greenville SC

rdloach@juno.com

"The earth is the Lord's, and the fullness thereof; the world, and they

that dwell therein." Psalm 24:1





==========

To: herbs-l@q7.com

Subject: recipe request

From: stonehausfarm <stonehausfarm@CYBERIA.COM>

Date: Fri, 28 Feb 1997 21:07:05

--------



>

Hi to anyone out there who is making their own dog bisquits.  I am giving a

classnext week on herbs and your pets and have a lot of basic things  for

dogs.  Does anybody make herbie treats for thier cat?  Any ideas...besides

catnip toys?



You can send it to my email address if you would prefer.



Thanks

Pat

stonehausfarm@cyberia.com







