

==========

To: HERBS-L@orednet.org

Subject: Hop to it!

From: "Susan L. Nielsen" <snielsen@orednet.org>

Date: Mon, 11 Oct 1999 11:05:23 -0700 (PDT)

--------

Autumn is upon us here in the Pacific Northwest, North America,

and I imagine is doing similarly in most Northern climes. 

Yesterday we had one of those splendid sunny afternoons, when

the air is clear and smells of tannin, the rose hips are

turning red, the vine maples are orange-and-yellow...



...and the hops are ready to be cut down.



On a whim I made the most beautiful wreath for the door. I

often take the vines later on, to use as wreath bases. This

time I took the whole thing, with leaves and hops still

on the vines, wound them up into a largish wreath, tied it

at strategic points with garden twine, and hung it on

the door. The flowers hang down in bunches. It looks great.



Total elapsed time to assemble: about 20 minutes of fussing

around and hanging. I expect it will last a couple of weeks,

maybe 3, though the leaves will get crispy. Maybe I'll fill

in with dried "Chinese Lanterns" then.



So, what's going on in the herby cellars and living rooms and

kitchens?



Susan



--

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

Beavercreek, OR, USA                   |stream..."

snielsen@orednet.org                   |           -- Anon.





 







==========

To: HERBS-L@orednet.org

Subject: Re: Hop to it!

From: hetta@saunalahti.fi (Henriette Kress)

Date: Wed, 13 Oct 1999 20:40:23 GMT

--------

On Mon, 11 Oct 1999 11:05:23 -0700 (PDT), "Susan L. Nielsen"

<snielsen@orednet.org> wrote to HERBS-L@orednet.org:



>So, what's going on in the herby cellars and living rooms and

>kitchens?



I've picked all the mints, and most all of the Monarda citriodora, and cut lots

of branches off the lemon verbena (that one's BIG), and am contemplating if I

should take in the Sweet Annie for a x-mas tree or if I should let it die with

the first real frost. It's huge, it'd need a bucket. It's about 4' tall and

about 2' wide.



Got some mullein plants which should be dug in, and have made nice herbal

syrups, oils and salves, in addition to the normal set of tinctures and teas.



A tea of these is very nice:

fresh flowering tops or stalks of hyssop, mint, monarda, and thyme

Snip small, add water (a quart to a handful or so of snipped fresh herbs), bring

to a boil, strain, serve, add more water, bring to a boil... you can do that

three or four times with the same herb, and it'll be enough for about ten

people.

In flu times you can add Echinacea flowerheads or leaf.



And there's no need to add sweetener, the taste is very nice. The mints (Mentha

x piperita, Mentha rotundifolia, Mentha longifolia) are kind of spent after the

first round, but the others are still going strong.



We dug the herbal labyrinth out in the "public" gardens (-right- next to the

place where I live, and thus also right next to my own garden) a couple of weeks

ago, and today some friends came over to put in herbs; it'll be nice next year

but it'll show its full splendor in a couple of years. We put in hyssop, catmint

(Nepeta cataria), catnip (Nepeta grandiflora), some Polemoniums, some mulleins,

some Oreganos... about half of the "walls" now have herbs, the rest will get

theirs come spring.



95 mm rain in October, and counting. That's opposed to the about 35 mm per month

from June through September, and the hottest (and sunniest) summer since the

late 1800's. And two rimfrost nights, so far, but the beans are still up, as is

the lemon verbena.



Cheers

Henriette



--

hetta@saunalahti.fi   Helsinki, Finland   http://metalab.unc.edu/herbmed

                -+- parts of King's dispensatory online -+-

Medicinal and Culinary herbFAQs, jpegs, database, neat stuff, archives...





==========

To: HERBS-L@orednet.org

Subject: Re: Hop to it!

From: "joanr@mindlink.net" <joanr@mindlink.net>

Date: Wed, 13 Oct 1999 14:56:53 -0700

--------

Henriette Kress wrote:

 

> A tea of these is very nice: fresh flowering tops or stalks of hyssop, > mint, monarda, and thyme. Snip small, add water (a quart to a handful 

> or so of snipped fresh herbs), bring to a boil, strain, serve, add 

> more water, bring to a boil... you can do that three or four times 

> with  the same herb, and it'll be enough for about ten people.



Henriette, that tea sounds wonderful.  I am always looking for new and

interesting herb tea blends to add to my list.  Sometimes I serve 25

people from the local herb society too, so will try your technique.  I

think I will go out and pick those herbs for tea this afternoon.

I am still picking fresh herbs out of the garden (I live near the coast

of British Columbia) - it takes a very hard frost to kill most of them. 

I have been drying herbs all summer for culinary uses and tea blends

mostly (I have a long list of herb tea blends on my website if anyone is

interested (not selling anything, just sharing information and

experience). I have two good harvests of all my mints and lemon balm in

particular and still picking fresh now. Right now I am drinking a cup of

peppermint, chocolate mint, red clover, nettle, oatstraw and alfalfa tea

- one of my favorite blends.

I have made oils, vinegars, tinctures (not many this year - still

haven't used many from last year - waiting for a cold or something else

to cure) and my most important one this year I think is "mineral

vinegar".  I also made comfrey oil for the first time this year using

the heated oil technique - never tried that before - I guess it extracts

the healing properties better? - a beautiful shade of green. Henriette, 

I read that it is good for osteoarthritis - is that true?..........Joan



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

joanr@mindlink.net

lower Fraser Valley, B.C.

http://mygarden.cjb.net





==========

To: HERBS-L@orednet.org

Subject: Mushroom turnovers recipe

From: KrisP64@AOL.COM

Date: Tue, 19 Oct 1999 18:43:10 EDT

--------

Hello all. Hope everyone is doing well. Thought I would share a recipe from 

the Herb Guild. 



Kris P  IL



Mushroom turnovers



Pastry  9 oz cream cheese softened

1 1/2 c flour

1/2 c buttter softened

in medium bowl, combine cream cheese and

butter until well blended. Add flour and stir

until mixed. Should be smooth. Chill dough for

30 min. 

Filling 1 lg onion, finely chopped

1'2 lb mushrooms, chopped

black pepper to taste 

1/2 C. heavy cream

3 T. butter

1/2 t. salt

1/4 t. thyme

2 T. flour

Lightly sautee onion in butter. Add

mushrooms and cook over med. heat 

for 3 min. Add salt,thme,and pepper;

sprinkle over mixture. Stir in cream

and gently cook mixture until thick.

Remove from heat. Preheat oven to 450

On a lightly floured board, roll dough 1/8

thick and cut 3" rounds with a biscut cutter

Place 1 t. of filling on each round and fold dough.

over. Press edges with a fork and prick top.

Bake on ungreased baking sheet for 15 min. or

until lightly browned.

yield approx 4 doz





==========

To: HERBS-L@orednet.org

Subject: Herbal breadspreads?

From: hetta@saunalahti.fi (Henriette Kress)

Date: Sat, 06 Nov 1999 12:07:45 GMT

--------

Hi guys,



what's your favorite herbal breadspread (sort of like cheese, kinda)?



I add 3-4 tablespoons of chopped fresh herb (parsley, lovage, hyssop, thyme,

and/or dill) to 2 dl of sourcream, add a pinch of salt, mix and serve. It's

excellent on bread or crackers.



Cheers

Henriette



--

hetta@saunalahti.fi   Helsinki, Finland   http://metalab.unc.edu/herbmed

                -+- parts of King's dispensatory online -+-

Medicinal and Culinary herbFAQs, jpegs, database, neat stuff, archives...





==========

To: "Henriette Kress" <hetta@saunalahti.fi>

Subject: Re: Herbal breadspreads?

From: "Andre and Melana  " <kanawa@rocler.qc.ca>

Date: Sat, 6 Nov 1999 07:54:39 -0500

--------

Oh this does sound good!



I like to take my fresh herbs--Basil, parsley, chives or whatever- add in a

bit of finely diced fresh mushrooms, garlic, green or black olives and

season with a dash of salt and pepper.  I mix this in with cream cheese and

it makes a wonderful spread for crackers.



Ingredients names have changed to protect the innocent



Melana (never the same way twice) Hiatt

Edible Wild Kitchen:

http://memberpage.women.com/food/kanawa/a_entry.html

Contributing Editor for Suite101

http://www.suite101.com/welcome.cfm/edible_wild_plants

Join Suite101 Today! http://www.suite101.com/join.cfm/48992

.

.



: Hi guys,

:

: what's your favorite herbal breadspread (sort of like cheese, kinda)?

:

: I add 3-4 tablespoons of chopped fresh herb (parsley, lovage, hyssop,

thyme,

: and/or dill) to 2 dl of sourcream, add a pinch of salt, mix and serve.

It's

: excellent on bread or crackers.

:

: Cheers

: Henriette









==========

To: hetta@saunalahti.fi (Henriette Kress)

Subject: Re: Herbal breadspreads?

From: Uly <ulysse@iprolink.ch>

Date: Sat, 06 Nov 1999 15:30:39 +0100

--------

HI Hanriette



 I am going to give you recepee  for the  very best 

bread spred you have ever eaten ..



 Take a  loaf  of bread ..  the wheat  breat with  a nice crust around..

toast it .. 

 take a garlic clove   unpeel it and rub it all over the  toasted bread..

cut into slice a 

 very ripe well red  tomato ..   put the tomato onto it, add some salt

sprinkle with

  oregan add some genuine olive oil  and few drops of white vinegar ..it si

called BRUSCHETTA

  and it was the 4 'o clock of poor  kids when back home from fields or

school .. you can have  

for  your lite  lunch if at home or as appetizer before  starting  a meal

and is not   fattening . :-) .. 

 Unfortunately garlic smells but what a  good thing  for your veins and

cholesterol if any !!



 another very good brad spread is ..per   toast 

  2oil enchovy fillets    3 black olive  without stone some butter ..  mix

it all  by finely chopping ..

 and spread on bread ..

( the poor people caviar ! 



  do you like avocados ? if yes .. 

slice and chop a ripe avocado  add one   tea spoon of finely 

chopped onion  

same quantity of  oil lemon juice salt pepper and a spon full of chopped

coriander ..

 toss delicately  and  put on bread .. 

 It is mexican and is called Avocado Guacamole

 ( can be added some  dice of  red tomato for the yes pleasure..) 

or some paprika or some hot red pepper ..



  do you like  fresh anchovy.. ? I have a very good pasta  recepee made  in

 10 minutes time  ....

 Buon appetito !

 Uly .. 



  



  

 

 At 12:07 PM 11/6/99 +0000, you wrote:

>Hi guys,

>

>what's your favorite herbal breadspread (sort of like cheese, kinda)?

>

>I add 3-4 tablespoons of chopped fresh herb (parsley, lovage, hyssop, thyme,

>and/or dill) to 2 dl of sourcream, add a pinch of salt, mix and serve. It's

>excellent on bread or crackers.

>

>Cheers

>Henriette

>

>--

>hetta@saunalahti.fi   Helsinki, Finland   http://metalab.unc.edu/herbmed

>                -+- parts of King's dispensatory online -+-

>Medicinal and Culinary herbFAQs, jpegs, database, neat stuff, archives...

            Adults are extra large size kids :-)     



                        Re-think  thinking 

                                             

            

   In our society indifference has become a  PC virtue 

                                                          

                                LOVE                                     

           

           





==========

To: "Henriette Kress" <hetta@saunalahti.fi>, <HERBS-L@orednet.org>

Subject: Re: Herbal breadspreads?

From: "Paulette" <aparker@shianet.org>

Date: Sat, 6 Nov 1999 09:47:15 -0500

--------



> what's your favorite herbal breadspread (sort of like cheese, kinda)?

> 

I think I mentioned this earlier, ... ? ...   but, I went to a Herbal Farm

for

a tea.  The herb butter was great!   I make it for most family dinners,..

here it is, ..



one soft tub of margarine, or 1 cup softened butter.  Mix/blend in one

teaspoon

mustard.   I just use French's.   Even our grand children like it.





==========

To: "Paulette" <aparker@shianet.org>, "Henriette Kress" <hetta@saunalahti.fi>,

        <HERBS-L@orednet.org>

Subject: Re: Herbal breadspreads?

From: "Marcia Wilson" <herblady@fidnet.com>

Date: Sat, 6 Nov 1999 09:23:33 -0600

--------

Here is our favorite breadspread at our herb farm:



1 8oz pcg creamed cheese, softened

3 cloves garlic, crush well

1 tsp of the following dried herbs: Bsil, Chives, Caraway Seed, & Dillweed

2 tsp dried parsley flakes (some prefer celery flakes)

fresh ground pepper to taste.



Mix all ingredients in a food processor until well blended.  Mold into any

shape you desire.  Refrigerate 24 hours before serving to allow tastes to

blend.



Have a great day!

Marcia "The Herblady" Wilson

The All-ways Natural Herb Farm

http://www.angelfire.com/mo/herbpages/index.html





----------

> From: Paulette <aparker@shianet.org>

> To: Henriette Kress <hetta@saunalahti.fi>; HERBS-L@orednet.org

> Subject: Re: Herbal breadspreads?

> Date: Saturday, November 06, 1999 8:47 AM

> 

> 

> > what's your favorite herbal breadspread (sort of like cheese, kinda)?

> > 

> I think I mentioned this earlier, ... ? ...   but, I went to a Herbal

Farm

> for

> a tea.  The herb butter was great!   I make it for most family dinners,..

> here it is, ..

> 

> one soft tub of margarine, or 1 cup softened butter.  Mix/blend in one

> teaspoon

> mustard.   I just use French's.   Even our grand children like it.





==========

To: HERBS-L@orednet.org

Subject: Re: Herbal breadspreads? 

From: "Susan L. Nielsen" <snielsen@orednet.org>

Date: Sat, 6 Nov 1999 18:09:28 -0800 (PST)

--------

 On Sat, 6 Nov 1999, Henriette Kress wrote:



> what's your favorite herbal breadspread (sort of like cheese, kinda)?



Have to say, when my sleepy and love-sated ;-) eyes first read the

subject line, I thought it said BEDspread. What!!??? Some kind of

strewing thing? Sourcream???



Anyway -- Sad to say, we often substitute yogurt for sourcream.

Actually, it's quite as satisfying on the palate, though not as

feeding to the soul. Think of Mongol nomads on the steppes, and it

will add a little cache to the yogurt. The other evening we prepared

Chiles Rellenos from our own late harvest of poblano type peppers,

using a mix of yogurt and Parmesan cheese instead of sourcream, and

_man_ it was tasty.



Since it's come up, and since there are some herbs in here, I

will share.



This is for 4-6 according to most people's standard, but since 

it was our whole dinner, we ate it all. [burp]



6-8 peppers (use fairly mild ones, Anaheim or Poblano type:

	long, green, suitable for stuffing. The world won't end if

	you substitute.).

3 eggs.

1 cup or so of unflavored yogurt.

1/4 cup Parmesan cheese (for this you can use the cheap stuff

	that comes already ground up. It is a high proportion

	of whey, which reduces the calories from cheese. It's

	high in salt, though, so do not add salt later, to the

	sauce). 

Flour (rice flour is good, but you can use All-Purpose or

	unbleached white flour) -- a certain amount, for dredging.

Some Oregano and pepper tossed into the dredging flour.

Some oil for frying (OK -- this is not exactly health food. But you

	got to have something for the soul!).



The sauce:

1.5 cups Tomato paste

Garlic, pressed or chopped or mashed (according to your taste -- 

	we use quite a lot)

Chopped onion (again: a Certain Amount -- depends on your pleasures)

A glop of olive oil (say, a Tablespoon, for those who measure)

Some more Oregano.

If it's the fresh-herb season, some Marjoram is good.

A very small amount of Rosemary is permissable.

Some shelled pumpkin seeds for garnish.



Combine the sauce ingredients. You can do this ahead of time.



An hour or so before you start cooking, set the yogurt to drain

in a wire strainer, covered. This will result in a more solid

yogurt (some people call it yogurt cheese). The liquid that

drains off can be saved and used in salad dressing.



Add the Parmesan to the yogurt, and set it aside.



Prepare the peppers:

Cut out the tops, removing the stem and the placenta with

seeds. Alternatively, you can slit the bottom and pull out the

innards leaving the stems on, which is very decorative on the plate, 

but harder to manage. Parboil the peppers until they are tender.

Stuff them with the yogurt-Parmesan mixture. 



Separate the eggs. Whip the whites until they are very firm 

("like snow" as the books say). Stir up the yolks and gently 

blend them into the whites. Don't do this too far ahead because 

the eggs will lose some of their "lift" if you do, and it is the 

lightness of the egg batter that makes this a great dish. 



Heat the oil short of smoking.



Dredge the peppers in the flour. Dip them into the egg batter.

Fry until golden (takes no time at all).



Warm the sauce and serve in a side dish. Strew some pumpkin seeds

onto it to make it pretty and tasty. Oh, boy.



One thing: it does help if you have an extra pair of hands in the

kitchen.



Oh, I forgot. Breadspreads:



> I add 3-4 tablespoons of chopped fresh herb (parsley, lovage, hyssop, thyme,

> and/or dill) to 2 dl of sourcream, add a pinch of salt, mix and serve. It's

> excellent on bread or crackers.



Where's the garlic? Has to have garlic. If it has parsley and thyme,

it has to have garlic.



OTOH, for a summery version, go with a sweet herbs only, like fennel,

hyssop and lovage, with some cucumber, leaving out the parsley, dill

and thyme, served on sour bread, and it will cool your sweaty brow.



Susan

--

Susan Nielsen			| Beehive: If you build it,

snielsen@orednet.org		| they will comb.







==========

To: HERBS-L@orednet.org

Subject: Re: Herbal breadspreads? 

From: AMcgo@AOL.COM

Date: Sat, 6 Nov 1999 21:46:41 EST

--------

Susan, thanks for the chili relleno recipe. Love chile relleno and hope to 

grow my own peppers next year. I have seeds labeled ancho, which I understand 

is more a shape than a type...



<< Since it's come up, and since there are some herbs in here, I

 will share.

  This is for 4-6 according to most people's standard, but since 

 it was our whole dinner, we ate it all. [burp]

  6-8 peppers... >>



As for breadspreads, nothing beats butter, real butter. I like to blend in 

finely chopped garlic and add some rosemary or something lemony, like lemon 

thyme or lemon balm, and then toast.



Alison





==========

To: Herbs-L@orednet.org

Subject: Re: Herbal breadspreads? 

From: "Susan L. Nielsen" <snielsen@orednet.org>

Date: Sun, 7 Nov 1999 14:25:08 -0800 (PST)

--------

On Sat, 6 Nov 1999 AMcgo@AOL.COM wrote:



> As for breadspreads, nothing beats butter, real butter. I like to blend in 

> finely chopped garlic and add some rosemary or something lemony, like lemon 

> thyme or lemon balm, and then toast.



Except for maybe a dip bowl of darkest, most virgin olive oil,

with some Rosemary floating in it...



Susan

--

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

Beavercreek, OR, USA                   |stream..."

snielsen@orednet.org                   |           -- Anon.







==========

To: HERBS-L@ednet1.orednet.org

Subject: Everglade Seasoning

From: Ann McCormick <ann@creativeseasoning.com>

Date: Tue, 09 Nov 1999 10:02:19 -0600

--------

Fellow Herbies,



Yesterday, I received the following question:



>I would like some information in obtaining a seasoning called everglade 

>seasoning.  Someone from north told me it is only obtainable in Florida.  

>Would appreciate any assistance you can give me.  Thank you



I have never heard of this seasoning mix. I suspect that the name is just a

marketing mechanism to sell an otherwise unremarkable seasoning mix. But

then you never know...it may have some unique-to-Florida seasoning I am

ignorant of. Is there anyone out there who can tell me a bit more about this?



Regards,



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

Ann McCormick -- Creative Seasoning Network

Dedicated to cooking & gardening with herbs & spices!

http://www.creativeseasoning.com/

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





==========

To: ann@creativeseasoning.com, HERBS-L@ednet1.orednet.org

Subject: Re: Everglade Seasoning

From: Herbgourmt@AOL.COM

Date: Tue, 9 Nov 1999 11:19:52 EST

--------

Everglades Seasoning

Everglades Foods, Inc.

Box 595

LaBelle, FL 33935

(813) 675-2221



Ingredients: salt, pepper, MSG, garlic salt, onion salt, spices, sugar, papain





==========

To: <HERBS-L@ednet1.orednet.org>

Subject: Re: Everglade Seasoning

From: "Paulette" <aparker@shianet.org>

Date: Tue, 9 Nov 1999 17:00:28 -0500

--------

> 

> Ingredients: salt, pepper, MSG, garlic salt, onion salt, spices, sugar,

papain



....this is a trick to see if we were paying attention, right ?    SPICES

!!!

what are the spices!?   I'd really like to know.





==========

To: HERBS-L@ednet1.orednet.org

Subject: Re: Everglade Seasoning

From: KrisP64@AOL.COM

Date: Thu, 11 Nov 1999 07:56:21 EST

--------



In a message dated 11/9/99 10:21:19 AM, Herbgourmt@AOL.COM writes:



<< papain >>



What is this?





==========

To: KrisP64@AOL.COM, HERBS-L@ednet1.orednet.org

Subject: Re: Everglade Seasoning

From: HERBALS@AOL.COM

Date: Thu, 11 Nov 1999 16:49:12 EST

--------

In a message dated 11-11-99 8:00:12 AM Eastern Standard Time, KrisP64@AOL.COM 

writes:



In a message dated 11-11-99 8:00:12 AM Eastern Standard Time, KrisP64@AOL.COM 

writes:



<< << papain >>

 

 What is this?

 

  >>

Papaya enzyme ( also found in meat tenderizers) as it breaks down musle 

(protiens) tissue.  Also works good on bee stings because the vemon is a 

protien.







==========

To: HERBS-L@ednet1.orednet.org

Subject: Fwd: Re: Everglade Seasoning

From: Ann McCormick <ann@creativeseasoning.com>

Date: Thu, 11 Nov 1999 14:17:04 -0600

--------





>

>In a message dated 11/9/99 10:21:19 AM, Herbgourmt@AOL.COM writes:

>

><< papain >>

>

>What is this?

> 

I'll take a wild guess that this is an extract of papaya. The juice of

papaya is often used as enhancement for marinades because it accelerates

the breakdown of meat.



Anyone else have any bright ideas on this?



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

Ann McCormick -- Creative Seasoning Network

Dedicated to cooking & gardening with herbs & spices!

http://www.creativeseasoning.com/

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





==========

To: <herbs-l-digest@orednet.org>

Subject: Re: herbs-l-digest V1 #132

From: ruth warren <herblady@netnitco.net>

Date: Thu, 11 Nov 1999 20:28:29 -0600

--------

Laughing at all the comments. Salt listed #1 is suspect, and just spices? I

think I'll pass on that one.

I'm gathering together my dried herbs and making my own mixes. I have my

rosemary, bay, and lavender inside now. The only ones that won't survive the

zone 5 weather here.

ruth



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

                  Visit me on the web at

       http://www.geocities.com/Heartland/Acres/8785

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







==========

To: HERBs <herbs-l-digest@orednet.org>

Subject: Vietnamese Coriander

From: Nigel Hurneyman <nhurneym@uk.oracle.com>

Date: Mon, 15 Nov 1999 14:09:10 +0000

--------

I am trying to resurrect a pot of Vietnamese Coriander.  Can anyone tell

me anything about it - botanical name, growing instructions (I hope it's

not an annual), culinary uses?



By the way, I've just received a packet of Sorrel 'De Belleville' seed.

Thanks to everyone who kept a lookout for seed for me - hopefully you

can

stop looking now.



Regards, Nigel Hurneyman





==========

To: HERBS-L@ednet1.orednet.org

Subject: Re: Vietnamese Coriander

From: Ann McCormick <ann@creativeseasoning.com>

Date: Mon, 15 Nov 1999 09:31:07 -0600

--------

At 02:09 PM 11/15/1999 +0000, you wrote:

>I am trying to resurrect a pot of Vietnamese Coriander.  Can anyone tell

>me anything about it - botanical name, growing instructions (I hope it's

>not an annual), culinary uses?



Nigel,



Glad you asked. I bought a plant of this in May and am now wondering what

to do with it. So off to the references I went and found the following

entry in "Exotic Herbs" by Carole Saville, with my personal observations in

brackets:



"Polygonum odoratum, common names Vietnamese Coriander, Rau Ram



"The sprawling plant with red-fading-to-green jointed stems and a faint

paintbrush line of burgundy striping its lance-shaped leaves with a flame

pattern is a culinary herb belonging to the group of annual and perennial

weeds of the Polygonaceae, or buckwheat, family. Rau ram, or Vietnamese

coriander, as it is known in most specialty herb catalogs, is intensely

aromatic of cilantro [not that I have noticed] with a delightfully odd

taste note reminiscent of soap. It is widely used, generally fresh or as a

garnish, in Southeast Asian cooking. In Vietnamese cuisine the popular herb

is also used to flavor fish, chicken, meats, and salads. It is sometimes

called Vietnamese mint, but is has no resemblance to mint [very, very true]

either in appearance or taste, so it is best to identify it by its

botanical name, or use its Vietnamese name.



"This is a tender perennial that grows to about 1 foot high, then begins

its horizontal spread [or untidy sprawl]. It tolerates no frost, and in

cold-winter zones, is treated as an annual and can be wintered over indoors

as a lovely houseplant [but is highly susceptible to mealy bugs!]. When it

is container grown, its jointed, round, red stems with abundant 2-inch-long

pointy leaves make a handsome hanging basket [but would require daily

watering to keep it handsome]. It is easily propagated from stem

cuttings...or by root division. Grown in the ground, it likes fertile soil

with shade or filtered sun, and plenty of water [but can grow reasonably

well in dryer areas, such as here in north Texas]. It is considered

invasive [not that I have seen], but it's shallow root system makes it easy

to keep its growth in check. It generally does not flower in the U.S.

Flowers are borne on pale pink spikes in the fall."





I have never used it in foods (having a more reliable supply of true

coriander/cilantro here in Texas) but I understand that it is the leaves,

not the seeds, that are used in foods. I would be very interested in

comments from anyone who has used it or has had different growing experiences.



Regards,



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

Ann McCormick -- Creative Seasoning Network

Dedicated to cooking & gardening with herbs & spices!

http://www.creativeseasoning.com/

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





==========

To: Ann McCormick <ann@creativeseasoning.com>, HERBS-L@ednet1.orednet.org

Subject: Re: Vietnamese Coriander

From: "MARGARET E. LAUTERBACH" <mlaute@MICRON.NET>

Date: Mon, 15 Nov 1999 09:14:23 -0700

--------

>

>Nigel,

>

>Glad you asked. I bought a plant of this in May and am now wondering what

>to do with it. So off to the references I went and found the following

>entry in "Exotic Herbs" by Carole Saville, with my personal observations in

>brackets:

>

>"Polygonum odoratum, common names Vietnamese Coriander, Rau Ram

>

>"The sprawling plant with red-fading-to-green jointed stems and a faint

>paintbrush line of burgundy striping its lance-shaped leaves with a flame

>pattern is a culinary herb belonging to the group of annual and perennial

>weeds of the Polygonaceae, or buckwheat, family. Rau ram, or Vietnamese

>coriander, as it is known in most specialty herb catalogs, is intensely

>aromatic of cilantro [not that I have noticed] with a delightfully odd

>taste note reminiscent of soap. It is widely used, generally fresh or as a

>garnish, in Southeast Asian cooking. In Vietnamese cuisine the popular herb

>is also used to flavor fish, chicken, meats, and salads. It is sometimes

>called Vietnamese mint, but is has no resemblance to mint [very, very true]

>either in appearance or taste, so it is best to identify it by its

>botanical name, or use its Vietnamese name.

>

>"This is a tender perennial that grows to about 1 foot high, then begins

>its horizontal spread [or untidy sprawl]. It tolerates no frost, and in

>cold-winter zones, is treated as an annual and can be wintered over indoors

>as a lovely houseplant [but is highly susceptible to mealy bugs!]. When it

>is container grown, its jointed, round, red stems with abundant 2-inch-long

>pointy leaves make a handsome hanging basket [but would require daily

>watering to keep it handsome]. It is easily propagated from stem

>cuttings...or by root division. Grown in the ground, it likes fertile soil

>with shade or filtered sun, and plenty of water [but can grow reasonably

>well in dryer areas, such as here in north Texas]. It is considered

>invasive [not that I have seen], but it's shallow root system makes it easy

>to keep its growth in check. It generally does not flower in the U.S.

>Flowers are borne on pale pink spikes in the fall."

>

>

>I have never used it in foods (having a more reliable supply of true

>coriander/cilantro here in Texas) but I understand that it is the leaves,

>not the seeds, that are used in foods. I would be very interested in

>comments from anyone who has used it or has had different growing

experiences.

>

>Regards,

>

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

>Ann McCormick -- Creative Seasoning Network

>Dedicated to cooking & gardening with herbs & spices!

>http://www.creativeseasoning.com/

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



I'm intrigued by the remark that it tastes like soap. People who have a

slight allergy to (and dislike) green coriander say it tastes like soap.

I've been wondering whether the cilantro substitutes would also taste like

soap to those people. Herbs such as culantro and papalo, for instance. I

wonder whether the author says the same "tastes like soap" about cilantro.

Margaret L









==========

To: HERBS-L@orednet.org

Subject: Tea Hibiscus

From: micyn@cvtv.net (Cindy Meredith)

Date: Wed, 17 Nov 1999 17:29:33 -0500

--------

Hi Folks,



Has anyone ever grown a tea hibiscus, specifically 'Hibiscus sabdariffa',

sometimes referred to as Jamaica or Roselle? It is a very bushy plant with

lots of smallish pale yellow blossoms with a red calyx. Very pretty.



My question is about harvesting and preparing for tea. I've read the calyx

is the part to be used. Is it harvested fresh or dried? Does one remove the

flower and dry and calyx or what? Any input would be appreciated.



Cindy in TX









==========

To: <HERBS-L@orednet.org>

Subject: Re: Tea Hibiscus

From: "Andre and Melana  " <kanawa@rocler.qc.ca>

Date: Thu, 18 Nov 1999 09:06:12 -0500

--------

I personally don't know much about Rosella...but a friend from australia

sent me the following recipes last year...not what you where asking for but

thought I would give them to you anyway....



Melana

Edible Wild Kitchen

http://memberpage.women.com/food/kanawa/a_index.html



(Rosella is a member of the Hibiscus Family, after flower dies, the pods are

removed and used for Jams, jellies, cordials, drinks, chutneys etc. Makes a

deep red jam/jelly with tart flavour)

quantity of rosellas - separate seeds from leaves

lemon juice

sugar

water

In large pan, barely cover seeds with water, bring to boil and boil briskly

for 10 minutes. Strain. Discard seeds. Pour liquid from seeds over leaves in

pan, add sufficient water to come just under level of leaves (too much

water, too weak a jam). Bring to boil, simmer 15 minutes, add sugar at rate

of 1cup rosella pulp to 1 cup sugar. Cook till sugar dissolves, add lemon

juice - 2 tbs per cup of liquid - and cook till a little jam sets on saucer.

For Jelly - strain liquid before adding sugar, put back in pan and then

continue with recipe.

- I make this recipe for as long as the Rosellas bear through the year,

friends, family and customers never seem to get enough of it. Once just

about every family veg. garden would have 4-6 rosella plants growing in a

corner so Mum could make jam or chutney but in this 'instant' world now, it

is only seen on market stalls or at fetes, made by the few who still go to

the trouble.





-----Message d'origine-----

De : Cindy Meredith <micyn@cvtv.net>

 : HERBS-L@orednet.org <HERBS-L@orednet.org>

Date : 17 novembre, 1999 18:40

Objet : Tea Hibiscus





>Hi Folks,

>

>Has anyone ever grown a tea hibiscus, specifically 'Hibiscus sabdariffa',

>sometimes referred to as Jamaica or Roselle? It is a very bushy plant with

>lots of smallish pale yellow blossoms with a red calyx. Very pretty.

>

>My question is about harvesting and preparing for tea. I've read the calyx

>is the part to be used. Is it harvested fresh or dried? Does one remove the

>flower and dry and calyx or what? Any input would be appreciated.

>

>Cindy in TX

>

>







==========

To: "herbs-l-digest" <herbs-l-digest@orednet.org>

Subject: Vietnamese coriander or Vietnamese mint

From: "David Barrett" <david@1000feet.prestel.co.uk>

Date: Thu, 18 Nov 1999 09:37:10 -0000

--------

Hello Nigel,



Ann McCormick quotes Carole Saville in  "Exotic Herbs" that the plant you

have may well be called Vietanmese mint, as well as Vietnamese Coriander. If

so then Janet Elliot of Old Hall Plants, Beccles has grown it as part of her

mint (though not Mentha) collection and should have some experience of it. I

believe her stock can from Richters originally though I may be wrong.



The RHS Plant Finder 98/99 on the Plant Finder CD-ROM says that Polygonum

oderatum is a synonym of Persicaria odorata and has four listings for

sources selling it in the UK who you might like to contact, (in probably

most responsive order)



Janet Elliot, Old Hall Plants, 1 Old Hall, Barsham, Beccles, Suffolk,  01502

717475



Anthony Lyman-Dixon, Limeburn Nurseries, Limeburn Hill, Chew Magna, Avon,

BS40 8QW,  01275 333399



Richard Lewin, Salley Gardens, 32 Landsdowne Drive, West Bridgford,

Nottinghamshire, NG2 7FJ,   0115 9233878 evenings



Jekka McVicar, Jekka's Herb Farm, Rose Cottage, Shellard's Lane, Alveston,

Bristol, BS35 3SY,  01454 418878





David in Wales













==========

To: HERBS-L@orednet.org

Subject: Re: Tea hibiscus

From: tmueller@bluegrass.net

Date: Fri, 19 Nov 1999 03:51:39 -0500 (EST)

--------

Cindy,



I have never seen Hibiscus sabdariffa growing, but I presume you would harvest

the flowers when fresh, in the bloom stage, for drying.  Otherwise the flower

will fade as fruit forms, since the biological purpose of flowers is to produce

seeds for reproduction.



Is this hibiscus hardy in your part of TX?  How much winter cold does it take?





==========

To: HERBS-L@orednet.org

Subject: Re: Tea hibiscus

From: micyn@cvtv.net (Cindy Meredith)

Date: Fri, 19 Nov 1999 07:53:16 -0500

--------

This is my first season with the H. sabdariffa. Madeline Hill in 'Southern

Herb Growing' calls it an annual, but the information that came with the

seeds from the Herb Society of America called it a tender perennial. We'll

see. We're having an extremely mild fall, and winter is predicted to be

abnormally warm (and dry), so this year it'll probably survive. I'll mulch

it if any cold weather is predicted. We did have one night down to about 34

F. and it was totally unaffected. It's huge, though: about 4' tall by about

5' wide and currently covered with buds that are bursting open this late in

the year.



I'm still gathering information as to harvesting. I'll experiment with the

flowers and keep you posted. And, thanks for the info.



Cindy in TX, Z 8/9



>Cindy,

>

>I have never seen Hibiscus sabdariffa growing, but I presume you would harvest

>the flowers when fresh, in the bloom stage, for drying.  Otherwise the flower

>will fade as fruit forms, since the biological purpose of flowers is to

>produce

>seeds for reproduction.

>

>Is this hibiscus hardy in your part of TX?  How much winter cold does it take?











==========

To: HERBS-L@orednet.org

Subject: Salad question

From: KrisP64@AOL.COM

Date: Fri, 19 Nov 1999 17:21:01 EST

--------

Hi all. Does anyone have a good recipe for chicken, tuna, or turkey salad. I 

am trying to plan ahead for a Christmas party I am attending thru my herb 

guild. I noticed at the picnic that we had in the summer only one person 

brought anything with meat in it. So I thought I would make some kind of tuna 

or chicken salad. I would like a recipe using dried herbs considering the 

time of year.



TIA,

Kris P  IL





==========

To: <HERBS-L@orednet.org>

Subject: Re: Salad question

From: "Paulette" <aparker@shianet.org>

Date: Fri, 19 Nov 1999 21:00:12 -0500

--------

For a bit of something different, add sunflower seeds to your salad.  I do

this and even the grand children like them.





> 

> Hi all. Does anyone have a good recipe for chicken, tuna, or turkey

salad. I 

> am trying to plan ahead for a Christmas party I am attending thru my herb



> guild. 





==========

To: HERBS-L@orednet.org

Subject: Annatto?

From: Sherry Rose <sherry@clipper.net>

Date: Sat, 20 Nov 1999 10:58:46 -0800

--------

Hi All,



Well, our move from The Dalles, Oregon, to Cottage Grove has taught us a

few things about gardening -- namely, that deer don't read the "Sunset

Western Garden Book!"  Perhaps I should photocopy the pages on "deerproof

plants," laminate them, and stake them to the supposedly inedible plants

they so enjoy munching.



The herbs, however, are doing well, though the lavender was sampled.  We're

also getting wild turkeys who seem to be more interested in the herbs than

are the deer, however.



Anyway, I've discovered that the Eugene area is a mecca for vegetarians and

vegans like myself.  There is one all-vegetarian upscale restaurant called

LocoMotive that serves incredible meals and is willing to share the

recipes.  They were kind enough to share an exquisite south american vegan

tomato-based soup that calls for anojote, or annatto paste.  I managed to

find some at a Mexican supply store, and now I'm curious:  what is it?  how

is it grown?  how is it usually used?  in what other recipes can it be used?



Any enlightenment would be greatly appreciated : )



Regards to all,



Sherry Rose





==========

To: Sherry Rose <sherry@clipper.net>, Herbs-L@orednet.org

Subject: Re: Annatto?

From: margaret lauterbach <mlaute@MICRON.NET>

Date: Sun, 21 Nov 1999 07:16:12 -0700

--------

At 10:58 AM 11/20/99 -0800, you wrote:

>Hi All,

>

>Well, our move from The Dalles, Oregon, to Cottage Grove has taught us a

>few things about gardening -- namely, that deer don't read the "Sunset

>Western Garden Book!"  Perhaps I should photocopy the pages on "deerproof

>plants," laminate them, and stake them to the supposedly inedible plants

>they so enjoy munching.

>

>The herbs, however, are doing well, though the lavender was sampled.  We're

>also getting wild turkeys who seem to be more interested in the herbs than

>are the deer, however.



See if you can find "Bambi Does Breakfast" at www.gardenpages.com or Joyce

Schillen's book, "The Growing Season."

>

>Anyway, I've discovered that the Eugene area is a mecca for vegetarians and

>vegans like myself.  There is one all-vegetarian upscale restaurant called

>LocoMotive that serves incredible meals and is willing to share the

>recipes.  They were kind enough to share an exquisite south american vegan

>tomato-based soup that calls for anojote, or annatto paste.  I managed to

>find some at a Mexican supply store, and now I'm curious:  what is it?  how

>is it grown?  how is it usually used?  in what other recipes can it be used?

>

>Any enlightenment would be greatly appreciated : )

>

>Regards to all,

>

>Sherry Rose

>

Annato is also called achiote. Seeds are harvested from prickly fruits of

an attractive tree native to the Caribbean, Mexico and Central and South

America, a member of the Bixaceae family, according to the Encyclopedia of

Herbs and Spices by Elizabeth Lambert Ortiz. Annatto is powdered and used

to color cheeses in Europe, and in the U.S., when margarine first came on

the market, it was sold as white grease with a bubble of color that was to

be squeezed and kneaded through the grease so it looked like butter. The

bubble of powder was annatto. It can also be used in pilaf, probably a

substitute for saffron.  Margaret L







==========

To: herbs-l@orednet.org

Subject: indispensable herb

From: Rob Loach <deloges@juno.com>

Date: Sun, 21 Nov 1999 14:30:18 -0500

--------

Hi y'all!

As most of us here in the northern hemisphere are done with this year's

garden, our thoughts turn toward next year's garden. I was just

wondering, if you could plant *only one* herb in your garden, what herb

would you consider indispensable, and why? 



Looking forward to reading the responses to this....

Rob



<<<->>>-<->-<<<->>>-<->-<<<->>>--<->--<<<->>>

Rob Loach in Greenville SC

mailto:deloges@juno.com

Some gardeners turn their lights on in the evening so they can watch

their phlox by night

<<<->>>-<->-<<<->>>-<->-<<<->>>--<->--<<<->>>







==========

To: <herbs-l@orednet.org>

Subject: Re: indispensable herb

From: "Paulette" <aparker@shianet.org>

Date: Sun, 21 Nov 1999 20:13:00 -0500

--------

> if you could plant *only one* herb in your garden, what herb

> would you consider indispensable, and why? 

> 



Answer:   Sage.   Reason:  I can cook using it, ... dry it for tea.  AND...

I can weave the branches/leaves to make wreaths.  It is also used in

making potpourri.   The plant can be trimmed and planted anywhere

around the house.   Sage leaves were rubbed on teeth to make them

white.





==========

To: ann@creativeseasoning.com, HERBS-L@ednet1.orednet.org

Subject: Re: indispensable herb

From: Herbgourmt@aol.com

Date: Mon, 22 Nov 1999 09:45:31 EST

--------

I would have to concur with the rosemary because it makes both great oils and 

vinegars so we can savor it all winter long even in climates where it is not 

hardy.



Debbie Whittaker





==========

To: Rob Loach <deloges@juno.com>

Subject: Re: indispensable herb

From: April Timer <timer@OCEAN.WASHINGTON.EDU>

Date: Mon, 22 Nov 1999 07:46:18 -0800 (PST)

--------

Think I'd have to go with basil as the most indispensable herb in my

garden.  It is used nearly daily in dinner preparation; it is pretty; it

does very well despite my ministrations; and wish I could bottle it to

use as a perfume.  I have some (6 or 7) other herbs that I grow,

harvest and dry for cooking, but basil is my favorite. 



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

  April Timer - University of Washington - School of Oceanography

      Box 357940 - Phone:  206/543-5089 - Fax:  206/543-6073

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









==========

To: herbs-l@orednet.org

Subject: Re: indispensable herb

From: micyn@cvtv.net (Cindy Meredith)

Date: Mon, 22 Nov 1999 12:03:08 -0500

--------

Hello All,



From a purely practical standpoint, I'd say parsley could be considered an

indispensable herb, but I must concur with several others in saying if I

could only grow one it would be rosemary. It has all the attributes that I

consider important:

landscape value

culinary uses

oils and vinegars

crafting



We use rosemary on poultry, in salad dressings, on potatoes, in potato

salad, in tea (with honey and other herbs, it's a little strong alone), in

bean pots and stews and pasta sauces. Since we always have a supply, we

tend to use it a lot.



Cindy in TX









==========

To: HERBS-L@orednet.org

Subject: indispensable herb 

From: micyn@cvtv.net (Cindy Meredith)

Date: Mon, 22 Nov 1999 17:36:40 -0500

--------

Hello All,



I just finished reading Susan Albert's newest: Lavender Lies. (It's a good

one!) Here's a recipe using my 'indispensable herb' rosemary:



Ruby's Lemonade with Lavender and Rosemary



1 can frozen lemonade concentrate

2 cans water

2 cups lavender-rosemary tea

Sugar or honey (or stevia*) to taste



To make lavender-rosemary tea, pour just-boiling water over 2 tablespoons

lavender blossoms and 2 tablespoons dried rosemary. Let steep for 5-7

minutes, strain. Prepare lemonade, diluting with 2 cans of water. Add the

lavender-rosemary tea and serve over ice.



*I use dried stevia in the tea mix, steeping it with the herbs.



Also in the book, page 167, is a recipe for garlic mashed potatoes that I

intend to use on Thanksgiving. I'll add chopped fresh chives. Happy reading

to you all.



Cindy in TX









==========

To: HERBS-L@orednet.org

Subject: Re: indispensable herb

From: tmueller@bluegrass.net

Date: Tue, 23 Nov 1999 05:23:54 -0500 (EST)

--------

My leading idea for an indispensable herb might be spruce (Picea excelsa) or

pine (Pinus strobus).  A sprig in a herbal brew, which can have other

ingredients, helps keep me breathing.  I can clip a sprig of spruce any time of

year.  I also find goldenrod (Solidago sp.) useful, but the season is more

limited.



Other herbs that come to mind are tea (Camellia sinensis) and papaya

(Carica papaya), but these don't grow in this climate (Jefferson County KY).



While this herb e-mailing list is primarily culinary rather than medicinal, the

idea of one most important herb makes me think primarily of health effects.



Thomas Mueller

tmueller@bluegrass.net





==========

To: tmueller@bluegrass.net, HERBS-L@orednet.org

Subject: Re: indispensable herb

From: Herbgourmt@AOL.COM

Date: Tue, 23 Nov 1999 09:18:41 EST

--------

Dear Thomas,



Have never heard of Spruce tea for "breathing" problems. If possible, could 

you be more specific?

1. What kind of problems--mucous, acute or chronic illness, etc?

2. Any contraindications?

3. Active constituents?

4. Would juniper berries or rosemary work?



Thanks,

Debbie 



PS: Everyone already probably knows that many people are severely allergic to 

Goldenrod (Solidago) so it should be used with caution, particularly 

asthmatics and people with other allergies. Here in Colorado, the greenhouses 

also supply it as greens for flower arrangements and it should be noted that 

greens and plants that are not generally used for internal purposes are 

usually chemically treated and should not be used for other than decorative 

purposes.





==========

To: HERBS-L@orednet.org

Subject: Re: indispensable herb

From: micyn@cvtv.net (Cindy Meredith)

Date: Tue, 23 Nov 1999 20:55:26 -0500

--------



>PS: Everyone already probably knows that many people are severely allergic to

>Goldenrod (Solidago) so it should be used with caution, particularly

>asthmatics and people with other allergies.



Without trying to anger many people with allergies, I must take exception

to the Goldenrod allergy claim. I have read that 'most' people are actually

allergic to ragweed that blooms the same time as Goldenrod. And, that

Goldenrod pollen is too heavy to be airborne, that it is really only

pollinated by bees or other insects. Goldenrod gets a bad rap because

ragweed is inconspicuous in bloom while Goldenrod is flamboyant and

colorful.



Respectfully submitted by Cindy in TX.









==========

To: HERBS-L@orednet.org

Subject: Re: indispensable herb

From: tmueller@bluegrass.net

Date: Thu, 25 Nov 1999 05:06:37 -0500 (EST)

--------

I believe you have the wrong allergy culprit regarding goldenrod (Solidago).

Ragweed pollen, which rides the breeze very well, is the bane of pollen allergy

sufferers, though there are others in spring and early summer.  Goldenrod

depends on bees for pollination, since goldenrod pollen does not ride the

breeze, and would not usually reach allergy sufferers' noses.  I can walk right

up to ragweed or goldenrod during flowering season with no adverse effect.



Floral materials bought from a florist or grown for the florist trade are likely

to be treated for preservation and would not be suitable for internal human use.



My respiratory problems, in the present form, began in summer 1996, though I had

runny noses before that, and still do.  My symptoms fit the description of

asthma quite convincingly, though doctors in April 1997 called it pneumonia and

then didn't find anything infectious.  Green tea, and later pine (Pinus strobus)

and spruce, in mixed herbal brews, greatly mollified my symptoms.  I don't

really know the active ingredient in spruce or Pinus strobus, but think it might

be related to Pycnogenol (R), an extract of French maritime pine bark produced

by Henkel.  I use the lead growth with needles rather than the bark of itself.

It is not fast-acting.  I don't really know about contraindications.  I often

use juniper berries in cooking, but it is not the same.  I have used rosemary in

cooking, but that seems to have no effect.



Food allergies and nonallergic sensitivities have been a delayed-action asthma

trigger with me ever since I became aware of allergic reaction to potatoes in

May 1996.



Thomas Mueller

tmueller@bluegrass.net





==========

To: HERBS-L@orednet.org

Subject: Re: Salad question/thanks

From: KrisP64@AOL.COM

Date: Sun, 21 Nov 1999 20:51:34 EST

--------

Thanks to all that replied to my question. Looks like some good recipes. Will 

be hard to decide what to take. 



Went to a temporary bookstore today and saw several books that I am putting 

on my Christmas wish list. I hope santa is good to me this year.LOL



Kris P  IL





==========

To: HERBS-L@ednet1.orednet.org

Subject: Fwd: indispensable herb

From: Ann McCormick <ann@creativeseasoning.com>

Date: Mon, 22 Nov 1999 08:41:14 -0600

--------



>As most of us here in the northern hemisphere are done with this year's

>garden, our thoughts turn toward next year's garden. I was just

>wondering, if you could plant *only one* herb in your garden, what herb

>would you consider indispensable, and why? 



I think I would choose rosemary. It is hardy in many parts of the country,

looks good in the garden, works in cooking, smells great as part of an

arrangement, and can be used in dried sprigs for decoration. 

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

Ann McCormick -- Creative Seasoning Network

Dedicated to cooking & gardening with herbs & spices!

http://www.creativeseasoning.com/

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





==========

To: HERBS-L@orednet.org

Subject: More on tea hibiscus

From: micyn@cvtv.net (Cindy Meredith)

Date: Wed, 24 Nov 1999 07:28:46 -0500

--------

Hello All,



I've harvested flowers from the plant. The whole flower can be used, as far

as I can tell, but it's the lower, red part, the calyx that imparts the

color to the drink. The flowers, I have learned, are used dried as

flavoring in some Indian (I think) recipes. So far I've made tea from the

whole flower and from just the calyx. Both are delicious. Now, I'm drying

the flowers sepatately from the calyx for future use.



On the plant the flowers just last one day, so I harvest them late in the

day, so I can enjoy them in the garden for a while. This seems

satisfactory. I'll be leaving some seed pods to dry on the plant to have

seed later. So, I'll have some available for a swap.



Regards to all. Cindy in TX, Z8/9







The Herb Cottage

Rt 2  Box 90

Hallettsville, TX  77964

phone and fax: 409/562-2153

open Sundays, 10-5 or by appointment

http://theherbcottage.com









==========

To: tmueller@bluegrass.net, HERBS-L@orednet.org

Subject: Food allergies

From: Herbgourmt@AOL.COM

Date: Thu, 25 Nov 1999 10:29:06 EST

--------

I have a question for those of you with food allergies. I heard once in an 

herb class that one of the reasons some people are allergic to peanuts is 

because they are a cover crop for cotton which is supposedly grown with a lot 

of pesticides and that people are really allergic to the residual pesticides 

from the cotton. I am particularly interested in discovering if this is true, 

and if anyone has any knowledge of how this may relate to other foods: 

whether people are really allergic to the foods or if it is  pesticides, 

herbicides, post-harvest chemicals, preservatives. I am also interested in 

natural toxins in foods: aflotoxin, green potato skin, some seeds and 

sprouts, etc. 



Please let me know if you have had any personal experience or if you know of 

a website where I can get the answers. 



Thanks and Happy Thanksgiving,

Debbie  





==========

To: HERBS-L@orednet.org

Subject: Re: Food allergies

From: tmueller@bluegrass.net

Date: Sun, 28 Nov 1999 08:13:49 -0500 (EST)

--------

Debbie,



I sent this message and it was returned with error message, so I try again.



I have heard that only one percent of adults have food allergies.  I say this is

a case of lies, damned lies and statistics!



Peanut allergy can be deadly, and in extreme cases, one peanut can be fatal.  I

don't know if this could be related to the insecticides and other chemicals used

on cotton, grown on the same land as peanuts.  I read that since cotton is not

regarded as a food plant, they can spray the hell out of it.  It is possible to

be allergic or sensitive to agricultural or  post-harvest chemicals used in

foods, but I can't speak from personal experience.  I had the allergic reaction

to eggs in winter-spring 1971, but that could possibly have been something fed

to the chickens.



I used to eat potatoes with a little green or with little eyes, without harm,

and now I can't eat potatoes at all.



I have been to a few Web sites regarding food allergies, don't remember the

URLS, but remember I didn't find anything useful.



Thomas Mueller

tmueller@bluegrass.net





==========

To: tmueller@bluegrass.net, Herbs-L@orednet.org

Subject: Re: Food allergies

From: margaret lauterbach <mlaute@MICRON.NET>

Date: Sun, 28 Nov 1999 07:07:07 -0700

--------

At 08:13 AM 11/28/1999 -0500, you wrote:

>Debbie,

>

>I sent this message and it was returned with error message, so I try again.

>

>I have heard that only one percent of adults have food allergies.  I say

this is

>a case of lies, damned lies and statistics!

>

>Peanut allergy can be deadly, and in extreme cases, one peanut can be

fatal.  I

>don't know if this could be related to the insecticides and other

chemicals used

>on cotton, grown on the same land as peanuts.  I read that since cotton is

not

>regarded as a food plant, they can spray the hell out of it.  It is

possible to

>be allergic or sensitive to agricultural or  post-harvest chemicals used in

>foods, but I can't speak from personal experience.  I had the allergic

reaction

>to eggs in winter-spring 1971, but that could possibly have been something

fed

>to the chickens.

>

>I used to eat potatoes with a little green or with little eyes, without harm,

>and now I can't eat potatoes at all.

>

>I have been to a few Web sites regarding food allergies, don't remember the

>URLS, but remember I didn't find anything useful.

>

>Thomas Mueller

>tmueller@bluegrass.net

>

I have several food allergies that my allergist says are really food

intolerances, because I don't have skin scratch reactions to them, I think.

Wheat, milk and eggs, for starters. they give me diarrhea and a general

feeling of illness. Headache, stomach cramping, etc. You have to read every

label and know food. If something has tomato paste in it, that means flour,

too, because tomato paste is made with wheat flour. Soy sauce (most brands)

contains wheat. So do chewing gum and Lifesavers. Hydrolyzed vegetable

protein, injected into meat, usually means wheat. For me, these are now

comparatively moderate intolerances. I can get away with eating pizza one

day, but I can't tolerate eating wheat the next day.  



Foods that have live yeasts, though, such as unpasteurized beer, malt

liquor and sour cream are ghastly for me. I don't know that they are life

threatening, but it sure feels so when I accidentally get into one or the

other. The last time I ingested sour cream it was like getting the Asian

flu for six hours. Didn't know which direction to face at the toilet.

Projectile vomiting, too. I don't take chances with these ingredients.

Safest way to go in public places is no salad dressing. Zilch. Email me

offline if you like. Margaret Lauterbach







==========

To: HERBS-L@ednet1.orednet.org

Subject: Re: Peanuts & Pesticides

From: Ann McCormick <ann@creativeseasoning.com>

Date: Sat, 27 Nov 1999 10:00:55 -0600

--------

At 10:29 AM 11/25/1999 -0500, you wrote:

>I have a question for those of you with food allergies. I heard once in an 

>herb class that one of the reasons some people are allergic to peanuts is 

>because they are a cover crop for cotton which is supposedly grown with a

lot 

>of pesticides and that people are really allergic to the residual pesticides 

>from the cotton. 



Although I do not have any hard evidence (or web site backup) I must say

that this connection between cotton and peanuts sounds like a bit of a

stretch. In the California central valley I do not recall cotton and

peanuts being grown on the same land or even in the same vicinity. Perhaps

someone who lives in the Deep South (where this is more likely to happen)

could comment.



Regarding those pesticides, it seems to me that if they were that potent

(i.e. essentially poisoning follow-on crops) there would be a lot more fuss

about it and even steps taken to remove those pesticides from the market.

Perhaps this reasoning dates back to the time when we were much more

cavalier with pesticides and more ignorant of their long-term effects.



Regards,



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

Ann McCormick -- Creative Seasoning Network

Dedicated to cooking & gardening with herbs & spices!

http://www.creativeseasoning.com/

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





==========

To: <HERBS-l@ednet1.orednet.org>

Subject: Fw: Peanuts & Pesticides

From: "Dr. Shawn & Beth Spencer Rice" <healthnt@gte.net>

Date: Sat, 27 Nov 1999 22:44:25 -0600

--------



"

----- Original Message -----

From: Dr. Shawn & Beth Spencer Rice <healthnt@gte.net>

To: Ann McCormick <ann@creativeseasoning.com>

Sent: Saturday, November 27, 1999 11:39 AM

Subject: Re: Peanuts & Pesticides





> Actually, I am from the south, and this does happen.  In addition, there

are

> "waves" of discontent about the pesticides.  We consume a tremendous

amount

> of harmful pesticides in many of the foods which we eat, and most people

> just "trust" the government to make sure that it is not beyond a "harmful"

> level.  Unfortunately, the people who often suffer the most, are those who

> are trying to eat as healthy as possible, and consume more veggies, fruits

> and other non-organic crops.  This is not to say that the only allergens

in

> foods are related to pesticides, but this is a big issue.  One link here:

> http://ipmwww.ncsu.edu/wildlife/peanuts_wildlife.html discusses the

effects

> of pesticides on animals who live near the crops, and feed off of it.  If

it

> can cause behavior changes, and sickness in animals, then we can certainly

> see similar action in humans.  In addition, fungus which grows in stored

> crops, such as peanuts, give off harmful toxins called mycotoxins, the

most

> dangerous being aflatoxins, and these can trigger violent allergic

> reactions.  Those who raise a voice of concern, are met with the

> government's desire to add more pesticides/fungicides which could have

> serious adverse effects, rather than altering storage patterns, and

seeking

> natural fungicides to use.  In essence, there really isn't just one toxin

in

> these items, peanuts, corn etc. but we add more and more toxins to them,

and

> make them a toxic cocktail to those who are sensitive.

>

> Beth Rice

>

> ----- Original Message -----

> From: Ann McCormick <ann@creativeseasoning.com>

> To: <HERBS-L@ednet1.orednet.org>

> Sent: Saturday, November 27, 1999 10:00 AM

> Subject: Re: Peanuts & Pesticides

>

>

> > At 10:29 AM 11/25/1999 -0500, you wrote:

> > >I have a question for those of you with food allergies. I heard once in

> an

> > >herb class that one of the reasons some people are allergic to peanuts

is

> > >because they are a cover crop for cotton which is supposedly grown with

a

> > lot

> > >of pesticides and that people are really allergic to the residual

> pesticides

> > >from the cotton.

> >

> > Although I do not have any hard evidence (or web site backup) I must say

> > that this connection between cotton and peanuts sounds like a bit of a

> > stretch. In the California central valley I do not recall cotton and

> > peanuts being grown on the same land or even in the same vicinity.

Perhaps

> > someone who lives in the Deep South (where this is more likely to

happen)

> > could comment.

> >

> > Regarding those pesticides, it seems to me that if they were that potent

> > (i.e. essentially poisoning follow-on crops) there would be a lot more

> fuss

> > about it and even steps taken to remove those pesticides from the

market.

> > Perhaps this reasoning dates back to the time when we were much more

> > cavalier with pesticides and more ignorant of their long-term effects.

> >

> > Regards,

> >

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

> > Ann McCormick -- Creative Seasoning Network

> > Dedicated to cooking & gardening with herbs & spices!

> > http://www.creativeseasoning.com/

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

>







==========

To: <HERBS-L@orednet.org>

Subject: Re: allergies ?

From: "Paulette" <aparker@shianet.org>

Date: Sun, 28 Nov 1999 10:25:56 -0500

--------

This could be of a little help for your argument.



People will complain they can't wear wool because it's picks them and makes

them itch.  Wool itself will not make a person itch.  Commercial mills buy

all types of wool, fine through harsh, and chop it up (which makes small

pieces that will poke a person) and make the yarns into woven/knitted

items.  Thus, when a person wears it they itch.  



Bread isn't fattening in itself, it's all the butter we put on it.  Some of

our

herbs can carry pesticides if the person growing them doesn't know what

went into the ground the year earlier.



A person from our guild grows and uses her own herbs.  She also raises

cats.  She has 10.  They have a pet door which makes it possible for them

to wonder her fenced yard while she's at work.  Beautiful plants !  The

darn cats use the herb beds as potty boxes.  I've seen it happen.  Stood

right there and watched as one cat urinated, covered it, and a second

cat went to a spot a bit farther down and pottied, covered it.  And she

can't make the connection !!!  I refuse to eat or use herbs she willing

will share with guild members.  



Knowing all this, it makes it so nice when we can raise our own food or

herbs.  Thank heaven we do have government agencies that do protect us.

Sure, some slip by but the majority don't.





==========

To: Paulette <aparker@shianet.org>, HERBS-L@orednet.org

Subject: Re: allergies ?

From: Sibyl Smirl <polycarpa@ckt.net>

Date: Sun, 28 Nov 1999 13:33:54 -0600

--------

Where on Earth do you think soil and the fertility of the soil come from?

Guess you must want everything grown hydroponically in sterilized sand

or vermiculite.

Thanks, but no thanks.  I'll take natural fertilizer without

pesticides or synthetic chemicals any day.



Love in Christ,



Sibyl Smirl

mailto:polycarpa@ckt.net



Paulette wrote:

.................... 

> A person from our guild grows and uses her own herbs.  She also raises

> cats.  She has 10.  They have a pet door which makes it possible for them

> to wonder her fenced yard while she's at work.  Beautiful plants !  The

> darn cats use the herb beds as potty boxes.  I've seen it happen.  Stood

> right there and watched as one cat urinated, covered it, and a second

> cat went to a spot a bit farther down and pottied, covered it.  And she

> can't make the connection !!!  I refuse to eat or use herbs she willing

> will share with guild members.

> 

> Knowing all this, it makes it so nice when we can raise our own food or

> herbs.  Thank heaven we do have government agencies that do protect us.

> Sure, some slip by but the majority don't.





==========

To: <polycarpa@ckt.net>, <HERBS-L@orednet.org>

Subject: Re: allergies ?

From: "Paulette" <aparker@shianet.org>

Date: Sun, 28 Nov 1999 20:13:23 -0500

--------

> From: Sibyl Smirl 

> Where on Earth do you think soil and the fertility of the soil come from?

> Guess you must want everything grown hydroponically in sterilized sand

> or vermiculite.

> Thanks, but no thanks.  I'll take natural fertilizer without

> pesticides or synthetic chemicals any day.



I'm not a chemist.  Nor a botanist.  Isn't the treatment of fertilization

of herbs & veg. important?   I'm not trying to argue.  I'd like to be

enlighten.  If

I'm wrong then this person in our guild that allows her cats to directly

fertilize her herb plants she will pick the same month and use is doing

this

in a perfectly healthy way?   I really always thought, we live in Michigan,

it took the cold winter months (space of  time here again plays in my

memory) for the waste to break down and to be use safety.  



We  raise sheep.  In the fall we deposit the "fertilizer" on the garden. 

It's

left on top of the ground.  In the spring Al will plow it under before we

plant.  That's the way I thought you were suppose to do it.  Not take

directly from the barn yard, bring to  garden, and stick it in with the

garden plants and herbs in the spring.







==========

To: "Paulette" <aparker@shianet.org>, <polycarpa@ckt.net>,

        <HERBS-L@orednet.org>

Subject: Re: allergies ?

From: "judy@geo" <gpiggott@shianet.org>

Date: Mon, 29 Nov 1999 09:00:59 -0800

--------

Well just to add my .02 cents worth and believe me only worth that....

I think we should use a little common sense about this..Food grown in soil

treated with lime or with chemical fertilizers containing potassium do not

have much magnesium or trace elements.  If you have a garden, try using

dolomite instead of lime, and compost or organice fertilizers instead of

chemical fertilizers.



Which brings me to the fact...that a lot of our garden had been depleted of

a lot of trace elements that we as humans should have..i read where no

animal fertilizer should be used directely on the garden as being to hot.and

will burn the vegs...so best if you can to start a compost pile and let it

set and keep adding and turning over all winter..only adding organic

materierals....animal feces as well as human feces carry a wealth of

diseases and with all the stuff going on we should not subject outselves to

such...Human waste is used in big growing areas..like the third world

countries...

So remember the GOLDEN RULE..wash  wash  wash.....and please wash your hands

before and after entering the garden..and as long as we are discusing also

wash all meat from the market also..please WASH  WASH   WASH  ....It may not

stop the alergies or the diseases but it will certainly cut the chances that

others that have handled your food and havent washed will be

eliminated...judy.

----- Original Message -----







==========

To: HERBS-L@orednet.org

Subject: sprouts

From: "Paul" <webmaster@fedupfeds.org>

Date: Sun, 28 Nov 1999 13:12:20 -0500

--------

	Can somebody enlighten me abt the brouhaha over raw sprouts?  Is some commercial outfit using raw sewage to sprout?

http://www.fda.gov/bbs/topics/NEWS/NEW00684.html

---Paul







==========

To: HERBS-L@orednet.org

Subject: Re: sprouts

From: Henriette Kress <hetta@saunalahti.fi>

Date: Sun, 28 Nov 1999 22:34:21 +0200

--------

"Paul" <webmaster@fedupfeds.org> wrote to HERBS-L@orednet.org:



>	Can somebody enlighten me abt the brouhaha over raw sprouts?  Is some commercial outfit using raw sewage to sprout?

>http://www.fda.gov/bbs/topics/NEWS/NEW00684.html



Every now and then we get a batch of salmonella-contaminated sprouts, over here.

Usually imported. All _that_ takes is a person with salmonella and less than

hygienic habits handling the seeds and/or sprouts. You can't kill the bugs with

heat, for sprouts ...



Cheers

Henriette



--

hetta@saunalahti.fi   Helsinki, Finland   http://metalab.unc.edu/herbmed

                     -+- 153 more pics online -+-

Medicinal and Culinary herbFAQs, jpegs, database, neat stuff, archives...





==========

To: HERBS-L@ednet1.orednet.org

Subject: Re: Cat Manure

From: Ann McCormick <ann@creativeseasoning.com>

Date: Sun, 28 Nov 1999 18:53:29 -0600

--------



>Where on Earth do you think soil and the fertility of the soil come from?

>Guess you must want everything grown hydroponically in sterilized sand

>or vermiculite.

>Thanks, but no thanks.  I'll take natural fertilizer without

>pesticides or synthetic chemicals any day.



Yes, we all want to be as organic as possible in growing our herbs BUT we

must remember that manures can carry diseases and parasites. My personal

rule of thumb is if the animal was a complete herbivore, then the manure is

probably safe from a health point of view. Of course, composting is still

desirable if the animal may have ingested weed seeds. Manure from cats and

dogs is probably best composted first.



It's interesting that this came up now. I've just been reading a 16th

century gardening manual that warns against using certain manures because

of "noisesome pestilence" and associated foul air. They many not have known

the exact cause, but they had the right idea!



Regards,



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

Ann McCormick -- Creative Seasoning Network

Dedicated to cooking & gardening with herbs & spices!

http://www.creativeseasoning.com/

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





==========

To: "Ann McCormick" <ann@creativeseasoning.com>, <HERBS-L@ednet1.orednet.org>

Subject: Re: Cat Manure

From: "Joanie MacPhee" <macphee@net1plus.com>

Date: Sun, 28 Nov 1999 21:24:04 -0500

--------

I should be looking up my notes on this, first, but...

Cat and dog poop (assuming they get a natural diet suitable for carnivores)

is just too nasty and hot for gardens.  Suitable only to repel other

beasties.



But because of new and evolving strains of e coli bacteria and other

nasties, the Extension Service in New Hampshire, at least, no longer even

recommends using cow manure as a fertilizer unless it has been composted at

a very hot temperature for at least 6 months.

And home compost piles rarely get very hot...hot ones emit steam in the

middle of a northern winter.



As far as fertile soil is concerned, I had the most fertile soil imaginable

up in New Hampshire, and rarely, if ever, added feces to it.  Composted

leaves, hay, seaweed, and whatever other organic matter I could scrounge

were composted and converted by worms into amazing earth.



I would imagine that the modern diet of most dogs and cats to be quite

chemicalized, in fact...reading the labels of the petfoods most people buy.



In any case, I would never recommend using cat poop as fertilizer, nor would

I want to eat anything grown in it.  It would be of little value as

fertilizer (exact figures is what I should look up), and would have too much

potential to burn and to

harbor diseases.  Yuck...Joanie









==========

To: HERBS-L@ednet1.orednet.org

Subject: USDA & Bio-Technology

From: Ann McCormick <ann@creativeseasoning.com>

Date: Tue, 30 Nov 1999 11:41:41 -0600

--------

In light of our recent discussion about food, allergies, and pesticides, I

thought this might be of interest to list members. Yes, I know that not

everyone agrees with the government's perspective, but it's worth reading

what they plan to do. Enough said.



>**************************************************************************

****** 

>USDA Launches New Biotech Web Site

>"High-tech food fight: A call to label altered products" shouted the

headline 

>from the Philadelphia Inquirer on Halloween. It was the second time in four 

>weeks that "altered food" and biotechnology had made the front page. 

>Americans are just becoming aware of the issues involved -- issues that 

>Europeans have been hotly debating for some time. The USDA is taking notice. 

>They recently launched a new biotechnology web site at 



>www.aphis.usda.gov/biotechnology/.

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

***



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

Ann McCormick -- Creative Seasoning Network

Dedicated to cooking & gardening with herbs & spices!

http://www.creativeseasoning.com/

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





==========

To: herbs-l@orednet.org

Subject: lemon grass

From: Rob Loach <deloges@juno.com>

Date: Sun, 5 Dec 1999 15:55:23 -0500

--------

Hi y'all!

I just harvested my first lemon grass before our first hard freeze got

it. I saved only the fleshy part close to the base.



Does anyone have any good, practical recipes using lemon grass to share? 



Thanks in advance,

Rob



=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Rob Loach in Greenville SC

deloges@juno.com  <mailto:deloges@juno.com>

I have a mind like a steel ... uh ... thingamajig....

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=





==========

To: herbs-l@orednet.org

Subject: Re: lemon grass

From: micyn@cvtv.net (Cindy Meredith)

Date: Sun, 5 Dec 1999 15:49:01 -0500

--------

>Does anyone have any good, practical recipes using lemon grass to share?

>

>Thanks in advance,

>Rob



Rob,



One of my favorite uses for lemon grass is tea--hot or iced. I smash the

fleshy part of the stem with a heavy knife or whatever, then pour hot water

over it and let it steep for about 5 minutes. Since lemon grass is so

tasty, I like to add other herbs like mint, rosemary, chamomile or green

tea. One of my favorite combinations is lemon grass, mint, chamomile.

Another is lemon grass, rosemary, green tea...this one needs sweetening and

is best hot; the other one is great either hot or iced.

I know there are Asian stir fry recipes that use lemon grass. It would be

good in chicken stir-fry with snow peas, bamboo shoots, and other mild

vegetables. I have stuffed fish with a combination of chopped lemon grass,

chives and chervil.

Just use your imagination and think of all the good things that lemon

flavoring does for food.

Cindy in TX









==========

To: HERBS-L@ednet1.orednet.org

Subject: Fwd: lemon grass

From: Ann McCormick <ann@creativeseasoning.com>

Date: Tue, 07 Dec 1999 12:03:45 -0600

--------

>X-From_: owner-herbs-l@OregonVOS.net Sun Dec 05 13:01:25 1999

>I just harvested my first lemon grass before our first hard freeze got

>it. I saved only the fleshy part close to the base.

>

>Does anyone have any good, practical recipes using lemon grass to share? 



Rob,



I do not have any lemon grass recipes except for its use in tea, as has

been discussed. I do know that it is commonly used in Asian soups. Quoting

from "Exotic Herbs" by Carole Saville:



"One of the basic ways to enjoy lemon grass is in soups, especially those

with a rich chicken stock base. Mixed with Coconut milk, it is 'liquid

manna." Added to soups with a fish stock base, it is equally sublime."



She goes on to discuss a variety of ways Asians use lemon grass to stuff

meats, with noodles, or even as a paste. Try locating a Southeast Asian

cookbook. Then report back to all of us growing it without quite knowing

how to use it >: !



Regards,



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

Ann McCormick -- Creative Seasoning Network

Dedicated to cooking & gardening with herbs & spices!

http://www.creativeseasoning.com/

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





==========

To: herbs-l@orednet.org

Subject: Participation Expected

From: "Susan L. Nielsen" <snielsen@orednet.org>

Date: Tue, 21 Dec 1999 09:49:13 -0800 (PST)

--------

Herblets --



Inasmuch as tonight's Solstice moon will be a full one,

bright and inspiring, I expect that all of you will be

out dancing unclad in the winter air! 



Pretend to be Nymphs (or Satyrs if you have a Y chromosome!).

Myself, I think I'll be a Dryad. Or is it Oread? Oh, I can't

remember. Just so I can stay out of the water!



Wave a branch of Rosemary (that's for rememberance! for who would

want to forget such a night?) to make it on-topic.



Yours,



Susan

--

Susan Nielsen                   |"A merry heart doeth

                                |good like a medicine."

snielsen@orednet.org            |     -- Proverbs 17:22







 







==========

To: herbs-l@orednet.org

Subject: Re: Participation Expected

From: KrisP64@AOL.COM

Date: Tue, 21 Dec 1999 17:48:35 EST

--------



In a message dated 12/21/99 11:52:06 AM, snielsen@orednet.org writes:



<< Inasmuch as tonight's Solstice moon will be a full one,

bright and inspiring, I expect that all of you will be

out dancing unclad in the winter air! 

 >>



Sorry Susan. No can do. I will be working tonight from 7 pm to 7 am. But I 

will be thinking about the rest of you dancing in the cold.:)



Kris P  IL





==========

To: <herbs-l@orednet.org>

Subject: Re: Participation Expected

From: "Terralyn" <lynettem@ix.netcom.com>

Date: Tue, 21 Dec 1999 18:03:11 -0500

--------

Here in Philadelphia, a freezing rain is pelting the sidewalks.  If I went

out to the yard in my bright yellow slicker, the neighbors would confirm my

madness. But the huge rosemary plant sits here on the wondowsill beckoning

me to go forward and hang the neighbors!  Happy Solstice all!

Namaste - Lynette of Terralyn Soapourri







==========

To: HERBS-L@orednet.org

Subject: Re: Participation Expected

From: "Susan L. Nielsen" <snielsen@orednet.org>

Date: Tue, 21 Dec 1999 15:28:20 -0800 (PST)

--------

On Tue, 21 Dec 1999 KrisP64@AOL.COM wrote:



>>Inasmuch as tonight's Solstice moon will be a full one,

>> bright and inspiring, I expect that all of you will be

>> out dancing unclad in the winter air! 

> 

> Sorry Susan. No can do. I will be working tonight from 7 pm to 7 am. But I 

> will be thinking about the rest of you dancing in the cold.:)



Don't you get a 20 minute break now and then????



Susan

--

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

Beavercreek, OR, USA                   |stream..."

snielsen@orednet.org                   |           -- Anon.







==========

To: <HERBS-L@orednet.org>

Subject: Re: Participation Expected

From: "Joanie MacPhee" <macphee@net1plus.com>

Date: Tue, 21 Dec 1999 20:34:10 -0500

--------

Tomorrow night's full moon will be EXACTLY as full as tonight's will be, at

least here on the east coast of the US...(slightly less full on the west

coast) as the point of the full moon will be tomorrow at 12:31 PM EST, 11:31

AM CST, 10:31 AM Mountain time, 9:31 AM PST,

17:31 UT, 5:31 PM GMT...

and I think that in Finland it will be 7:31 PM - Henriette will be able to

see the moon straight on, assuming clear skies...as will anyone else on this

list on the other side of the world (from the Americas)...

but the rest of us will have to dance around it...Joanie





>>>Inasmuch as tonight's Solstice moon will be a full one,

>>> bright and inspiring, I expect that all of you will be

>>> out dancing unclad in the winter air!

>>

>> Sorry Susan. No can do. I will be working tonight from 7 pm to 7 am. But

I

>> will be thinking about the rest of you dancing in the cold.:)

>

>Don't you get a 20 minute break now and then????

>

>Susan









==========

To: herbs-l@orednet.org

Subject: Participation expected

From: "Maria Jose Vargas" <mariavargas@ivillage.com>

Date: Tue, 21 Dec 1999 18:07:16 -0800

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Well, here in Costa Rica is cold and windy, but is a perfect night for a dance. The moon is shinning in the sky, which by the way hasn't happen in a long time-it's been really cloudy. I'll be with the rosemary and will be thinking of all of you people around the world that are feeling the same I do.





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