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

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Subject: lovage...

Date: Tue, 5 Jun 2001 10:13:52 -0400

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I've never divided our loveage before.  We are going to be dismantling =

the planter box

next to our garage so all of the plants will be moved, including my 14 =

year old sage

plant.   This worries me...

I've taken from the sage plant before, by shoving a sharp shovel deep =

and dividing portion off main plant.  This worked, so, assuming should =

also work in this case.  Someone, please,

tell me I'm worrying needlessly.  I'm just so please with having such =

healthy and long lived

herbs, this move is a necessity or wouldn't be taking place. =20

They're both so big, I'm afraid if we move them in one huge clump and =

transplant that they

will die.  My thinking is that by dividing will give them better chance =

at survival.



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<DIV><FONT face=3DArial color=3D#800000 size=3D2>I've never divided our =

loveage=20

before.&nbsp; We are going to be dismantling the planter =

box</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>next to our garage =

so&nbsp;all of the=20

plants will be moved, including my 14 year old sage</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>plant.&nbsp;&nbsp; This =

worries=20

me...</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I've taken from the =

sage plant=20

before, by shoving a sharp shovel deep and dividing portion off main=20

plant.&nbsp; This worked, so, assuming should also work in this =

case.&nbsp;=20

Someone, please,</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>tell me I'm worrying=20

needlessly.&nbsp; I'm just so please with having such healthy and long=20

lived</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>herbs, this move is a =

necessity or=20

wouldn't be taking place.&nbsp; </FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>They're both so big, =

I'm afraid if we=20

move them in one huge clump and transplant that they</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>will die.&nbsp; My =

thinking is that=20

by dividing will give them better chance at =

survival.</FONT></DIV></BODY></HTML>



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From SaraAnneC@AOL.COM Tue Jun 05 17:42:27 2001

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From: SaraAnneC@AOL.COM

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Date: Tue, 5 Jun 2001 10:42:27 EDT

Subject: Re: lovage...

To: HERBS-L@orednet.org

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Hi Paulette:



I have never tried to divide lovage but my understanding is that it can be 

easily done. Pretty much in the same manner you walk about dividing sage 

(also works for tarragon, among others, I am sure).

I believe the best time to do this kind of work is early spring, but I have 

no basis for making that statement. 





Ironic that your sage is 14 years old: I had a sage "shrub" of precisely that 

age, that I had moved five years ago (in March -- in zone 6a) to my new house 

and which I lost over this past winter, due in large part to an early and 

vicious cold snap that caught a lot of plants off guard and not hardened off 

enough to take the cold.

It broke my heart, yet, in the spring, after raking around in the mulch, I 

discovered my old friend had left me a gift -- more than 100 small sage 

seedlings came up on their own and those I felt needed new homes have since 

been potted up and are currently going to good homes.



I am reminded that nothing lives forever. I don't know how long sage is 

supposed to last.... maybe 14 years is a key number? Regardless, I have 

learned that sage comes up from seed easily and vigorously, that the 

seedlings take well to transplanting and that they grow very fast during 

their first season.



A dear friend likened my experience with this old sage and its offspring to 

the story of Charlotte's Web.

And that's the story I'll be telling in the future......



Hope this helps you some...



Fondly,

SaraAnneC



From hegre@rushmore.com Tue Jun 05 18:26:40 2001

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From: "Karen & Doug Hegre" <hegre@rushmore.com>

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Subject: Re: lovage...

Date: Tue, 5 Jun 2001 09:26:40 -0600

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Hi SaraAnne!  Great post!!  And I agree about dividing lovage....it is

easily done.  I divided mine last week.....a little late......but.....it is

doing great!

Thanks for the post!

Karen

List-Mom





From rdowns@ix.netcom.com Mon Jun 11 20:59:52 2001

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Date: Mon, 11 Jun 2001 10:59:52 -0700

From: diane downs <rdowns@ix.netcom.com>

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hi,

i divided our Lovage two years ago, the first year it grow slowly this

year it is take off.  also i have to pull out new plants that are trying

to come back were i dug it out. the root ball was very large and it was

only 4 years old.

diane



Paulette wrote:



> I've never divided our loveage before.  We are going to be dismantling

> the planter boxnext to our garage so all of the plants will be moved,

> including my 14 year old sageplant.   This worries me...I've taken

> from the sage plant before, by shoving a sharp shovel deep and

> dividing portion off main plant.  This worked, so, assuming should

> also work in this case.  Someone, please,tell me I'm worrying

> needlessly.  I'm just so please with having such healthy and long

> livedherbs, this move is a necessity or wouldn't be taking

> place.They're both so big, I'm afraid if we move them in one huge

> clump and transplant that theywill die.  My thinking is that by

> dividing will give them better chance at survival.



--

^ROCKY & DI'S WORLD

seed trade and pictures

http://members.nbci.com/kdianedowns





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hi,

<br>i divided our Lovage two years ago, the first year it grow slowly this

year it is take off.&nbsp; also i have to pull out new plants that are

trying to come back were i dug it out. the root ball was very large and

it was only 4 years old.

<br>diane

<p>Paulette wrote:

<blockquote TYPE=CITE><style></style>

<font face="Arial"><font color="#800000"><font size=-1>I've

never divided our loveage before.&nbsp; We are going to be dismantling

the planter box</font></font></font><font face="Arial"><font color="#800000"><font size=-1>next

to our garage so all of the plants will be moved, including my 14 year

old sage</font></font></font><font face="Arial"><font color="#800000"><font size=-1>plant.&nbsp;&nbsp;

This worries me...</font></font></font><font face="Arial"><font color="#800000"><font size=-1>I've

taken from the sage plant before, by shoving a sharp shovel deep and dividing

portion off main plant.&nbsp; This worked, so, assuming should also work

in this case.&nbsp; Someone, please,</font></font></font><font face="Arial"><font color="#800000"><font size=-1>tell

me I'm worrying needlessly.&nbsp; I'm just so please with having such healthy

and long lived</font></font></font><font face="Arial"><font color="#800000"><font size=-1>herbs,

this move is a necessity or wouldn't be taking place.</font></font></font><font face="Arial"><font color="#800000"><font size=-1>They're

both so big, I'm afraid if we move them in one huge clump and transplant

that they</font></font></font><font face="Arial"><font color="#800000"><font size=-1>will

die.&nbsp; My thinking is that by dividing will give them better chance

at survival.</font></font></font></blockquote>



<p>--

<br>^ROCKY &amp; DI'S WORLD

<br>seed trade and pictures

<br><A HREF="http://members.nbci.com/kdianedowns">http://members.nbci.com/kdianedowns</A>

<br>&nbsp;

</body>

</html>



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From aparker@shianet.org Mon Jun 18 15:39:39 2001

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Subject: Drying..

Date: Mon, 18 Jun 2001 08:39:39 -0400

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I'm excited to start dehydrating some herbs.  Especially my lovage.  =

Used all I had

done previously.  I've been chopping the fresh fine and using it with =

salads.

My Basil is really taking it's time.  We've had a lot of rain, I thought =

for sure it'd

pop right up, but no, ... it hasn't.  Transplanted the rue, it didn't =

winter over.  A small

portion that was missed is doing great.  Glad we didn't see it or =

wouldn't have that either.



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<DIV><FONT face=3DArial color=3D#800000 size=3D2>I'm excited to start =

dehydrating some=20

herbs.&nbsp; Especially my lovage.&nbsp; Used all I had</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>done previously.&nbsp; =

I've been=20

chopping the fresh fine and using it with salads.</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>My Basil is really =

taking it's=20

time.&nbsp; We've had a lot of rain, I thought for sure =

it'd</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>pop right up, but no, =

... it=20

hasn't.&nbsp; Transplanted the rue, it didn't winter over.&nbsp; A=20

small</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>portion that was missed =

is doing=20

great.&nbsp; Glad we didn't see it or wouldn't have that=20

either.</FONT></DIV></BODY></HTML>



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From hegre@rushmore.com Mon Jun 18 18:53:40 2001

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Subject: Re: Drying..

Date: Mon, 18 Jun 2001 09:53:40 -0600

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Hi Paulette!  My basil is taking it's time too!  Just barely showing!!!  =

Here in western South Dakota we haven't had any real hot weather yet.  I =

planted seeds right in the garden this year......usually I buy starter =

plants as my luck in starting seeds indoors is 'zilch'!!!  :o)  I have =

been drying rosemary, thyme and oregano!

Karen

List-Mom





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<DIV><FONT face=3DTahoma size=3D2>Hi Paulette!&nbsp; My basil is taking =

it's time=20

too!&nbsp; Just barely showing!!!&nbsp; Here in western South Dakota we =

haven't=20

had any real hot weather yet.&nbsp; I planted seeds right in the garden =

this=20

year......usually I buy starter plants as my luck in starting seeds =

indoors is=20

'zilch'!!!&nbsp; :o)&nbsp; I have been drying rosemary, thyme and=20

oregano!</FONT></DIV>

<DIV><FONT face=3DTahoma size=3D2>Karen</FONT></DIV>

<DIV><FONT face=3DTahoma size=3D2>List-Mom</FONT></DIV>

<BLOCKQUOTE dir=3Dltr=20

style=3D"PADDING-RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; =

BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: =

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From SaraAnneC@AOL.COM Mon Jun 18 19:05:55 2001

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From: SaraAnneC@AOL.COM

Message-ID: <f6.b80a1ed.285f80e3@aol.com>

Date: Mon, 18 Jun 2001 12:05:55 EDT

Subject: Re: Drying..

To: HERBS-L@orednet.org

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In a message dated 06/18/2001 10:26:20 AM Central Daylight Time, 

aparker@shianet.org writes:



<< My Basil is really taking it's time. >>



Take heart; basil is more sensitive to ground temps than just about anything 

I grow. It HATES cold ground as much as tomatoes do.

 

The volunteer basil plants I get every year -- which is my only and very 

reliable source  anymore -- don't germinate until around June 1 most years. I 

live in zone 6a and believe me, by June 1, the air at least is VERY warm!

Usually by mid-August my basil plants are three feet high and nearly as wide.



Fondly,

SaraAnneC



From aparker@shianet.org Tue Jun 19 15:52:37 2001

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

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Subject: Re: Drying...

Date: Tue, 19 Jun 2001 08:52:37 -0400

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I cut the flower stalk off my chives and put them in a vase as a flower =

arrangement.  They look pretty and it sure helps from the reseeding.  =

Also, the flower tops dried are great for

potpourri.  I like the color.



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<DIV><FONT face=3DArial color=3D#800000 size=3D2>I cut the flower stalk =

off my chives=20

and put them in a vase as a flower arrangement.&nbsp; They look pretty=20

</FONT><FONT face=3DArial color=3D#800000 size=3D2>and it sure helps =

from the=20

reseeding.&nbsp; Also, the flower tops dried are great for</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>potpourri.&nbsp; I like =

the=20

color.</FONT></DIV></BODY></HTML>



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From hegre@rushmore.com Tue Jun 19 16:49:54 2001

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From: "Karen & Doug Hegre" <hegre@rushmore.com>

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References: <f6.b80a1ed.285f80e3@aol.com> <003b01c0f8be$d58c72c0$e48428d8@pp1005622onem>

Subject: Re: chives

Date: Tue, 19 Jun 2001 07:49:54 -0600

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Hi Paulette!  I cut the flower stalks from just one plant of chives and =

use them on salads, and some for drying.  I leave the flowers on the =

rest of the chive plants because the butterflies and honey bees just =

love them.  So I wait until they are dried up and then I prune the =

plants.  Since we have the Habitat I always leave at least 50% of the =

herbs to bloom so they (butterflies,bees & birds) will have them to eat =

from. When the blossoms begin to fade and drop, I deadhead to get =

another bloom on them.    Now that I don't have the shop anymore I will =

probably use only one or two of the various herb plants for harvesting.  =

Some of the herbs, like Echinacea, I leave the seed heads through the =

winter as the birds love them.  =20

Chive flowers are really good tossed into a salad!!!  :o)

Karen

List-Mom





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<BODY bgColor=3D#ffffff>

<DIV><FONT face=3DTahoma size=3D2>Hi Paulette!&nbsp; I cut the flower =

stalks from=20

just&nbsp;one plant of chives and use them on salads, and some for =

drying.&nbsp;=20

I leave the flowers on the rest of the chive plants because the =

butterflies and=20

honey bees just love them.&nbsp; So I wait until they are dried up and =

then I=20

prune the plants.&nbsp; Since we have the Habitat I always leave&nbsp;at =

least=20

50%&nbsp;of the herbs to bloom so they (butterflies,bees &amp; birds) =

will have=20

them to eat from.&nbsp;When the blossoms begin to fade and drop, I=20

deadhead&nbsp;to get another bloom on them.&nbsp; &nbsp; Now that I =

don't have=20

the shop anymore I will probably use only one or two of the various herb =

plants=20

for harvesting.&nbsp;&nbsp;Some of the herbs, like Echinacea, I leave =

the seed=20

heads through the winter as the birds love =

them.&nbsp;&nbsp;&nbsp;</FONT></DIV>

<DIV><FONT face=3DTahoma size=3D2>Chive flowers are really good tossed =

into a=20

salad!!!&nbsp; :o)</FONT></DIV>

<DIV><FONT face=3DTahoma size=3D2>Karen</FONT></DIV>

<DIV><FONT face=3DTahoma size=3D2>List-Mom</FONT></DIV>

<DIV>&nbsp;</DIV></BODY></HTML>



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From aparker@shianet.org Thu Jun 21 07:22:14 2001

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Subject: Winter seed for birds...

Date: Thu, 21 Jun 2001 00:22:14 -0400

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I have found that the mint blossoms, left right on the plant,  are a =

favorite here for the birds in winter. =20



Question:  Dried marigold pedals/seeds once dried.  Would these make =

good food for

birds in winter?  I have so many!  Just wondered if I took the time to =

pull them out of the

flower and dried them if it would be worth it. =20



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<DIV><FONT face=3DArial color=3D#800000 size=3D2>I have found that the =

mint blossoms,=20

left right on the plant, &nbsp;are a favorite here for the birds in=20

winter.&nbsp; </FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Question:&nbsp; Dried =

marigold=20

pedals/seeds once dried.&nbsp; Would these make good food =

for</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>birds in winter?&nbsp; =

I have so=20

many!&nbsp; Just wondered if I took the time to pull them out of=20

the</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>flower and dried them =

if it would be=20

worth it.&nbsp; </FONT></DIV></BODY></HTML>



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From hegre@rushmore.com Thu Jun 21 13:52:37 2001

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From: "Karen & Doug Hegre" <hegre@rushmore.com>

To: <HERBS-L@orednet.org>

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Subject: Re: Winter seed for birds...

Date: Thu, 21 Jun 2001 04:52:37 -0600

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Good morning Paulette!  One year, in the fall, I left the last of the =

seed heads on my marigolds to see if the birds would eat them.  In the =

spring the seeds were still there!  So evidently they don't care for =

marigold seeds.......at least not here in South Dakota.

Karen





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<DIV><FONT face=3DTahoma size=3D2>Good morning Paulette!&nbsp; One year, =

in the=20

fall, I left the last of the seed&nbsp;heads on my marigolds to see if =

the birds=20

would eat them.&nbsp; In the spring the seeds were still there!&nbsp; So =



evidently they don't care for marigold seeds.......at least not here in =

South=20

Dakota.</FONT></DIV>

<DIV><FONT face=3DTahoma size=3D2>Karen</FONT></DIV>

<BLOCKQUOTE dir=3Dltr=20

style=3D"PADDING-RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; =

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From snielsen@orednet.org Thu Jun 21 08:20:08 2001

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Date: Wed, 20 Jun 2001 22:20:08 -0700 (PDT)

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

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To: herbs-l@orednet.org

Subject: OT: Take Back the Night

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Organization: Oregon VOS

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Here's a little fun in a good cause. We are going to throw the

main breaker at 19.00, just to prevent any accidental violations.

Enjoy a moment of civil commentary:



--

In protest against George W.Bush's stance on evergy conservation and Kyoto, 

and his lack of consideration for alternative energy sources, a voluntary 

global black-out is planned for 21st June between 19.00 and 22.00 (that's

7:00 pm to 10:00 pm).



The black-out will travel round the globe as it follows the time zones, It 

is a simple protest and a symbolic act.



Switch off the lights at home, pull out the plugs and light some candles for

the Sun God, or kiss and make love, tell spooky stories, do anything but watch

TV. Enjoy it and send this message on.

-- 



Susan











 





From aparker@shianet.org Thu Jun 28 02:41:32 2001

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

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Subject: lovage & lavender...

Date: Wed, 27 Jun 2001 19:41:32 -0400

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Yesterday I harvested our lovage plant.  I dried 10 trays.  The kitchen =

smelled just great.

This time I'm NOT giving it away at Christmas.  Why? ... because we ran =

out!  I really like

using it.   I only had enough, ... excuse me, .... I thought I had =

enough, ... for our use and

two half pint glass jelly canning jars as gifts last year.  they looked =

just great.



Does anyone cook with lavender?  I've heard of lavender jelly, never had =

it.  I've not spoke to

anyone that's actually tasted it, only seen receipts for it.  Anyone on =

our list that can give me

a hint as to it's taste?



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<DIV><FONT face=3DArial color=3D#800000 size=3D2>Yesterday I harvested =

our lovage=20

plant.&nbsp; I dried 10 trays.&nbsp; The kitchen smelled just=20

great.</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>This time I'm NOT =

giving it away at=20

Christmas.&nbsp; Why? ... because we ran out!&nbsp; I really =

like</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>using it.&nbsp;&nbsp; I =

only had=20

enough, ... excuse me, .... <U>I thought I had enough</U>, ... for our =

use=20

and</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>two&nbsp;half pint =

glass jelly=20

canning jars&nbsp;as gifts last year.&nbsp; they looked just =

great.</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Does anyone cook with =

lavender?&nbsp;=20

I've heard of lavender jelly, never had it.&nbsp; I've not spoke =

to</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>anyone that's actually =

tasted it,=20

only seen receipts for it.&nbsp; Anyone on our list that can give=20

me</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>a hint as to it's=20

taste?</FONT></DIV></BODY></HTML>



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From carolewne@home.com Thu Jun 28 03:26:26 2001

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To: HERBS-L@orednet.org

From: carolewne@home.com (Carole Palmer)

Subject: Re: lovage & lavender...

Date: Wed, 27 Jun 2001 17:26:26 -0700

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>Does anyone cook with lavender?  I've heard of lavender jelly, never had

>it.  I've not spoke to

>anyone that's actually tasted it, only seen receipts for it.  Anyone on

>our list that can give me

>a hint as to it's taste?



The taste is hard to describe... but it's nice, if you like lavender. I

have a cookbook, "Cooking With Lavender" by Joyce Ellenbecker (published by

Foundation House Publications in 1994, 5569 N. Country Rd. 29, Loveland, CO

80538; ISBN 0-935427-04-X; 7.95 retail - I don't know if it's still

available but think it should be).



There are a variety of recipes in this book but my favorite is Lavender

Lemonade. Basically, all you need to do is make your favorite lemonade

recipe but stronger, then add a strong lavender tea. This turns the

lemonade pink! Then sweeten it to your taste. I've taken Lavender Lemonade

to talks and people are surprised when they drink it.



Joyce's recipe is:



For 2 quarts, combine:



juice of 6 fresh lemons

1 cup regular strength lavender infusion

sugar syrup or honey to taste

1-1/2 quarts water



(to make the sugar syrup, bring one cup water to a boil, add one cup sugar

and simmer until all the sugar is dissolved.)



Her recipe for the regular strength lavender infusion is:



1/2 cup fresh lavender flowers or 3 tablespoons dried

3 cups distilled water



Bring water to a boil and pour over the flowers; steep 15 to 20 minutes.

Strain and save in a non-reactive container (like glass). She notes she's

used whole flower heads and the little buds and sees no difference in the

flavor.



Several California wineries have recipes using lavender - in chocolate

truffles, as a rub for meats (with pepper and other herbs)... it's all over

the board. I think it's best suited to desserts (and jelly), beverages and

meats; not so much for vegetables or soups.



Have fun!



Carole

Zone 9 - sunny Phoenix "it's a dry heat" AZ

(where we're now in our herbal "winter" - no planting until September/October!)







From lgsekula@EARTHLINK.NET Thu Jun 28 03:36:59 2001

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From: "Gaye Sekula" <lgsekula@EARTHLINK.NET>

To: HERBS-L@orednet.org

Subject: RE: lovage & lavender...

Date: Wed, 27 Jun 2001 19:36:59 -0500

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Paulette,



I haven't made lavender jelly but have tried lavender tea. I use it also in 

Herbs de Provence. The best I can describe it is to say that it tastes just like 

smells. :-)



Gaye





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



From: Paulette  



To: HERBS-L@orednet.org 



Sent: 6/27/01 6:41:32 PM 



Subject: lovage   lavender...









Yesterday I harvested our lovage 

plant.  I dried 10 trays.  The kitchen smelled just 

great.



This time I'm NOT giving it away at 

Christmas.  Why? ... because we ran out!  I really like



using it.   I only had 

enough, ... excuse me, .... I thought I had enough, ... for our use 

and



two half pint glass jelly 

canning jars as gifts last year.  they looked just great.



 



Does anyone cook with lavender?  

I've heard of lavender jelly, never had it.  I've not spoke to



anyone that's actually tasted it, 

only seen receipts for it.  Anyone on our list that can give 

me



a hint as to it's 

taste?





 



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</HEAD>

<BODY bgColor=#ffffff>

<DIV>Paulette,</DIV>

<DIV>I haven't made lavender jelly but have tried lavender tea. I use it also in Herbs de Provence. The best I can describe it is to say that it tastes just like smells. :-)</DIV>

<DIV>Gaye</DIV>

<BLOCKQUOTE style="BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">

<DIV style="FONT: 10pt Arial">----- Original Message ----- </DIV>

<DIV style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B> <A href="mailto:aparker@shianet.org" title=aparker@shianet.org>Paulette</A> </DIV>

<DIV style="FONT: 10pt arial"><B>To: </B><A href="mailto:aparker@shianet.org" title=aparker@shianet.org>HERBS-L@orednet.org</A></DIV>

<DIV style="FONT: 10pt arial"><B>Sent:</B> 6/27/01 6:41:32 PM </DIV>

<DIV style="FONT: 10pt arial"><B>Subject:</B> lovage &amp; lavender...</DIV>

<DIV><BR></DIV><FONT size=2>

<DIV><FONT color=#800000 face=Arial size=2>Yesterday I harvested our lovage plant.&nbsp; I dried 10 trays.&nbsp; The kitchen smelled just great.</FONT></DIV>

<DIV><FONT color=#800000 face=Arial size=2>This time I'm NOT giving it away at Christmas.&nbsp; Why? ... because we ran out!&nbsp; I really like</FONT></DIV>

<DIV><FONT color=#800000 face=Arial size=2>using it.&nbsp;&nbsp; I only had enough, ... excuse me, .... <U>I thought I had enough</U>, ... for our use and</FONT></DIV>

<DIV><FONT color=#800000 face=Arial size=2>two&nbsp;half pint glass jelly canning jars&nbsp;as gifts last year.&nbsp; they looked just great.</FONT></DIV>

<DIV><FONT color=#800000 face=Arial size=2></FONT>&nbsp;</DIV>

<DIV><FONT color=#800000 face=Arial size=2>Does anyone cook with lavender?&nbsp; I've heard of lavender jelly, never had it.&nbsp; I've not spoke to</FONT></DIV>

<DIV><FONT color=#800000 face=Arial size=2>anyone that's actually tasted it, only seen receipts for it.&nbsp; Anyone on our list that can give me</FONT></DIV>

<DIV><FONT color=#800000 face=Arial size=2>a hint as to it's taste?</FONT></DIV></FONT>

<P></P></BLOCKQUOTE>

<DIV>&nbsp;</DIV>

<DIV></DIV>

<DIV>&nbsp;</DIV></BODY></HTML>

------=_NextPart_84815C5ABAF209EF376268C8--





From diehlr@INDIANA.EDU Thu Jun 28 04:12:11 2001

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Date: Wed, 27 Jun 2001 20:12:11 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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To: HERBS-L@orednet.org

Subject: Re: lovage & lavender...

In-Reply-To: <000a01c0ff62$c5e3ea60$908528d8@pp1005622onem>

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I bet the kitchen DID smell great! When I lived in Munich you could, in

season, purchase lovage in the vegetable markets. People bought bunches

and took it home to season various kinds of meat dishes. Although I never

heard of drying it, or saw it done, that probably happened some of the

time. How do you dry it? Do you use the microwave, or do you have one of

those electric fruit/veg dryers? I am just getting into growing herbs and

lovage will be one of the first ones I try. Thanks. 



Re lavender: I have in the past experimented with cooking some Provencal

dishes that called for Herbes de Provence. This includes lavender as well

as (I think) tarragon, marjoram, and some other things. At the moment I

don't have any and can't recall what I used it for, but do know that the

same dishes that called for Herbes de Provence also tended to call for

grated orange rind. The flavors were quite harmonious.



The lavender Iced Tea recipe sounds great! I'm going to try it first

chance I get. What varieties of lavender are best to grow in the Midwest?



Bobbi Diehl





On Wed, 27 Jun 2001, Paulette wrote:



Yesterday I harvested our lovage plant.  I dried 10 trays.  The kitchen

smelled just great.  This time I'm NOT giving it away at Christmas.  Why?

... because we ran out!  I really like using it.  I only had enough, ...

excuse me, .... I thought I had enough, ... for our use and two half pint

glass jelly canning jars as gifts last year.  they looked just great. 







From kanawa@rocler.qc.ca Thu Jun 28 12:39:58 2001

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

To: <HERBS-L@orednet.org>

References: <Pine.GSO.3.96.1010627195654.11912A-100000@kate.ucs.indiana.edu>

Subject: Re: lovage & lavender...

Date: Thu, 28 Jun 2001 05:39:58 -0400

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I air dry almost everything and lovage is one of those things since several

people made sure over the past couple of years that I had plants of my own.

:-)

To air dry just hang your herbs in small bundles, away from direct sunlight

in an area that is dry and preferably has some sort of air flow.  I dry in

my basement though because I practically live down here and though it is

cool and I must keep a watchful eye out for mold I have great success drying

lots of different herbs.  Once dried almost completely I can always set them

in an oven set to it's lowest temperature to zap out the last remaining

moisture before storing everything in sealed containers.



Another option you might want to keep in mind if freezing.  You can chop up

your herb, place it in ice cube trays or on a cookie sheet, freeze it like

this then bag it up one frozen.  Do chives like this one time and you will

consider dried chives a waste.



I have never made lavender jelly myself nor have I tried it but I have made

various herb jellies along the way.  Thing you have to remember is many herb

jellies are better suited accompanying meat dishes than on toast so if you

make one and the taste is odd to you try it on a roast or lamb dish and see

what you think of it then.



Melana

--

Auction Site: http://www.boards2go.com/boards/board.cgi?user=Kanawa

Edible Wild Kitchen http://www.ediblewild.com

Suite101 http://www.suite101.com/welcome.cfm/5055

Kitchen Detective staff writer http://www.kitchendetective.com/



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

From: "Bobbi Diehl" <diehlr@INDIANA.EDU>



:

: I bet the kitchen DID smell great! When I lived in Munich you could, in

: season, purchase lovage in the vegetable markets. People bought bunches

: and took it home to season various kinds of meat dishes. Although I never

: heard of drying it, or saw it done, that probably happened some of the

: time. How do you dry it? Do you use the microwave, or do you have one of

: those electric fruit/veg dryers? I am just getting into growing herbs and

: lovage will be one of the first ones I try. Thanks.

:







From snielsen@orednet.org Thu Jun 28 07:18:37 2001

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Date: Wed, 27 Jun 2001 21:18:37 -0700 (PDT)

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

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Subject: Re: lovage & lavender...

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On Wed, 27 Jun 2001, Paulette wrote:



> Does anyone cook with lavender?  I've heard of lavender jelly, 

> never had it.  I've not spoke to

> anyone that's actually tasted it, only seen receipts for it.  

> Anyone on our list that can give me

> a hint as to it's taste?



I made it one summer. It was an apple and lavender jelly. My

opinion was, um, that some things are best enjoyed in a state

closer to their natural condition. It was a very floral jelly.



Susan

--

snielsen@orednet.org	|"The only reason for being a bee that I

Shambles Workshops	|know of is making honey."-- Winnie the Pooh

Beavercreek, Oregon	|

		-- Purveyors of fine honey --



 





From aparker@shianet.org Thu Jun 28 14:45:01 2001

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To: <HERBS-L@orednet.org>

References: <Pine.SUN.3.96.1010627211554.14228C-100000@compass.oregonvos.net>

Subject: Re: lovage & lavender...

Date: Thu, 28 Jun 2001 07:45:01 -0400

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>Susan wrote:=20

>I made it one summer. It was an apple and lavender jelly. My

>opinion was, um, that some things are best enjoyed in a state

>closer to their natural condition. It was a very floral jelly.



Thanks, that's all I needed to hear!  I sucked on a blossom once to see =

if I'd

like the taste, ...    um, .. doesn't begin to discribe the taste to me, =

..LOL...

Love the smell, just not my "taste".



In lavender's defense I did have lavender sugar.  Went to an herbal tea =

at Grand  Oak Herb Farm

and they served it.   But then I do like sugar....



------=_NextPart_000_0048_01C0FFA6.3CFDE4A0

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<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">

<HTML><HEAD>

<META http-equiv=3DContent-Type content=3D"text/html; =

charset=3Diso-8859-1">

<META content=3D"MSHTML 5.50.4611.1300" name=3DGENERATOR>

<STYLE></STYLE>

</HEAD>

<BODY bgColor=3D#ffffff>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>&gt;Susan wrote: =

<BR><FONT=20

face=3D"Times New Roman" color=3D#000000 size=3D3>&gt;I made it one =

summer. It was an=20

apple and lavender jelly. My<BR>&gt;opinion was, um, that some things =

are best=20

enjoyed in a state<BR>&gt;closer to their natural condition. It was a =

very=20

floral jelly.</FONT></FONT></DIV>

<DIV>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Thanks, that's all I =

needed to=20

hear!&nbsp; I sucked on a blossom once to see if I'd</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>like the taste, =

...&nbsp;&nbsp;&nbsp;=20

um, .. doesn't begin to discribe the taste to me, ..LOL...</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Love the smell, just =

not my=20

"taste".</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>In lavender's defense I =

did have=20

lavender sugar.&nbsp; Went to an herbal tea at Grand&nbsp; Oak Herb=20

Farm</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>and they served =

it.&nbsp;&nbsp; But=20

then I do like sugar....</FONT></DIV></BODY></HTML>



------=_NextPart_000_0048_01C0FFA6.3CFDE4A0--





From JUDYCRE@AOL.COM Thu Jun 28 14:28:06 2001

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Subject: Re: lovage & lavender...

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I grow lots of lovage and use it all summer long.  Does it retain it's flavor 

when dried?  I know some herbs like chives and parsley do not keep their 

flavor well.  

Lavender shortbread cookies and poundcake are yummy.  Just add some dried 

flowers to your favorite recipe.  Lavender jelly over cream cheese served 

with crackers is another use.  



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<HTML><FONT FACE=arial,helvetica><FONT  SIZE=2>I grow lots of lovage and use it all summer long. &nbsp;Does it retain it's flavor 

<BR>when dried? &nbsp;I know some herbs like chives and parsley do not keep their 

<BR>flavor well. &nbsp;

<BR>Lavender shortbread cookies and poundcake are yummy. &nbsp;Just add some dried 

<BR>flowers to your favorite recipe. &nbsp;Lavender jelly over cream cheese served 

<BR>with crackers is another use. &nbsp;</FONT></HTML>



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From SaraAnneC@AOL.COM Thu Jun 28 15:25:41 2001

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From: SaraAnneC@AOL.COM

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Date: Thu, 28 Jun 2001 08:25:41 EDT

Subject: Re: lovage & lavender...

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In a message dated 06/27/2001 6:41:48 PM Central Daylight Time, 

aparker@shianet.org writes:



<< Does anyone cook with lavender? >>



Hi Paulette:



As lavender is among the ingredients in most classic blends for Herbes de 

Provence,  I guess more of us cook with it than you might expect.

I have made simple syrups with lavender blooms; it flavors fresh squeezed 

lemon juice for a very refreshing lemonade. The syrup is also interesting 

drizzled over fresh summer fruits (melons, peaches, berries, etc.). But I 

confess I mostly grow lavender for its beauty and fragrance in the garden and 

in vases of fresh cut flowers.



I am sure there are many, many other recipes out there.



Now a question for you: I have never dried lovage but I have a big healthy 

plant out there in my garden that needs a trim anyway -- so how does the 

flavor hold up after drying? Does it retain that string celery flavor, or 

does it change (like basil does)? Do you sue it in soups and stews and does 

the flavor hold up there?



Thanks in advance,

SaraAnneC 



From krisp65@hotmail.com Thu Jun 28 16:07:41 2001

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From: "kris plunkett" <krisp65@hotmail.com>

To: HERBS-L@orednet.org

Subject: Re: lovage & lavender...

Date: Thu, 28 Jun 2001 08:07:41 -0500

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>Yesterday I harvested our lovage plant.  I dried 10 trays.  The kitchen 

>smelled just great.

>This time I'm NOT giving it away at Christmas.  Why? ... because we ran 

>out!  I really like

>using it.   I only had enough, ... excuse me, .... I thought I had enough, 

>... for our use and

>two half pint glass jelly canning jars as gifts last year.  they looked 

>just great.

>

>Does anyone cook with lavender?  I've heard of lavender jelly, never had 

>it.  I've not spoke to

>anyone that's actually tasted it, only seen receipts for it.  Anyone on our 

>list that can give me

>a hint as to it's taste?



Hi Paulette. I have tasted lavender. There is a small lavender farm not to 

far from my house. We have had the owner at my Herb Guild meeting and she 

makes cosmetic as well as culinary things. She made a lavender chicken and 

dumplings that was marvelous. And I have tasted lavender lemonade. This has 

a strong flowery taste which I could do with out. However I do think it is 

romantic to use lavender in things. I have not personaly made anything with 

it.



Kris P  IL



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From krisp65@hotmail.com Thu Jun 28 16:13:32 2001

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From: "kris plunkett" <krisp65@hotmail.com>

To: HERBS-L@orednet.org

Subject: Re: lovage & lavender...

Date: Thu, 28 Jun 2001 08:13:32 -0500

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c>chance I get. What varieties of lavender are best to grow in the Midwest?

>

>Bobbi Diehl



Bobbi the lady that has the farm here in the midwest grows grosso. However I 

saw her recently at a function and they were having problems with it due to 

lack of a warm summer. I have not actually been to her farm but spoke to 

someone the other day that had just been there and they said none of it was 

in bloom yet.

I don't know what kind my step mother grows but hers does well. I have not 

had any luck with it so have given up :(



Kris P  IL

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From SaraAnneC@AOL.COM Thu Jun 28 17:12:34 2001

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From: SaraAnneC@AOL.COM

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Subject: Re: lovage & lavender...

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Hello again, Bobbi -- and Kris;



My herb society associates and I have had good luck with perennial lavenders 

such as Provence, Hidcote and Munstead. 

I live in zone 6a. and last winter we all lost ours during an unusually early 

and cold snap in December (lost my rosemary, too ... and many sages. It was a 

real bummer)



Fondly,

SaraAnneC 



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I just planted almost four hundred lavender plants from Richters.  I bought 

Hidcote and Mumstead because they were hardy for our zone 5/6 here in Ohio.  



From SaraAnneC@AOL.COM Fri Jun 29 14:36:19 2001

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From: SaraAnneC@AOL.COM

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Date: Fri, 29 Jun 2001 07:36:19 EDT

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In a message dated 06/29/2001 6:11:28 AM Central Daylight Time, 

JoOhio1@AOL.COM writes:



<<  just planted almost four hundred lavender plants from Richters.  I bought 

 Hidcote and Mumstead because they were hardy for our zone 5/6 here in Ohio.  

 >>



Well now -- given any luck at all you should be able to open your own 

"lavender farms" business in a couple of years.  =)

Good luck with them all...



Sara



From diehlr@INDIANA.EDU Fri Jun 29 14:45:12 2001

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Date: Fri, 29 Jun 2001 06:45:12 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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Will you please give us a periodic update letting us know how these

lavender plants are doing for you? 

Thanks,



Bobbi



On Fri, 29 Jun 2001 SaraAnneC@AOL.COM wrote:



> In a message dated 06/29/2001 6:11:28 AM Central Daylight Time, 

> JoOhio1@AOL.COM writes:

> 

> <<  just planted almost four hundred lavender plants from Richters.  I bought 

>  Hidcote and Mumstead because they were hardy for our zone 5/6 here in Ohio.  

>  >>





From krisp65@hotmail.com Sat Jun 30 00:14:13 2001

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From: "kris plunkett" <krisp65@hotmail.com>

To: HERBS-L@orednet.org

Subject: Re: lovage & lavender...

Date: Fri, 29 Jun 2001 16:14:13 -0500

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>From: JoOhio1@AOL.COM

>Reply-To: HERBS-L@orednet.org

>To: HERBS-L@orednet.org

>Subject: Re: lovage & lavender...

>Date: Fri, 29 Jun 2001 07:10:09 EDT

>

>I just planted almost four hundred lavender plants from Richters.  I bought

>Hidcote and Mumstead because they were hardy for our zone 5/6 here in Ohio.



Wow!! What do you plan to do with it?



Kris P  IL

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>How do you dry it? Do you use the microwave, or do you have one of

>those electric fruit/veg dryers?=20



I have one of the electric ones without the fan, Ronco.  It's so basic.  =

I've dried in the

oven on cookie sheets.  I like the dehydrator because  you can just =

forget it.  The oven,

you have to watch it.  Once I dried chives and ruined them.  I "forgot" =

about them and

they turned a very dark brown, I threw them out. =20



Thank you for the receipts for lavender.  And Carole, thanks for the =

name of the book.

Can't have to many of those, ...  lol...



------=_NextPart_000_0048_01C0FF64.9916E1C0

Content-Type: text/html;

	charset="iso-8859-1"

Content-Transfer-Encoding: quoted-printable



<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">

<HTML><HEAD>

<META http-equiv=3DContent-Type content=3D"text/html; =

charset=3Diso-8859-1">

<META content=3D"MSHTML 5.50.4611.1300" name=3DGENERATOR>

<STYLE></STYLE>

</HEAD>

<BODY bgColor=3D#ffffff>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV>&gt;How do you dry it? Do you use the microwave, or do you have one =



of<BR>&gt;those electric fruit/veg dryers? </DIV>

<DIV>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I have one of the =

electric ones=20

without the fan, Ronco.&nbsp; It's so basic.&nbsp; I've dried in=20

the</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>oven&nbsp;on cookie =

sheets.&nbsp; I=20

like the dehydrator because&nbsp; you can just forget it.&nbsp; The=20

oven,</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>you have to watch =

it.&nbsp; Once I=20

dried chives and ruined them.&nbsp; I "forgot" about them =

and</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>they turned a very dark =

brown, I=20

threw them </FONT><FONT face=3DArial color=3D#800000 size=3D2>out.&nbsp; =

</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Thank you&nbsp;for the =

receipts for=20

lavender.&nbsp; And Carole, thanks for the name of the =

book.</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Can't have to many of =

those,=20

...&nbsp; lol...</FONT></DIV></BODY></HTML>



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From diehlr@INDIANA.EDU Thu Jun 28 15:50:49 2001

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Date: Thu, 28 Jun 2001 07:50:49 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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To: HERBS-L@orednet.org

Subject: Re: lovage & cilantro

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And speaking of flavor, does anyone successfully preserve cilantro? Now

there's a toughie! When I need it I find it best to buy it at the store,

which seems like selling out. But the books tell you to sow seeds every

three weeks, as the plant doesn't live long. Is that what cilantro-lovers

really do? It has such a watery texture that it probably wouldn't dry

well--or would it? 



Bobbi



On Thu, 28 Jun 2001 SaraAnneC@AOL.COM wrote:

> Now a question for you: I have never dried lovage but I have a big healthy 

> plant out there in my garden that needs a trim anyway -- so how does the 

> flavor hold up after drying? Does it retain that string celery flavor, or 

> does it change (like basil does)? Do you sue it in soups and stews and does 

> the flavor hold up there?









From carolewne@home.com Thu Jun 28 16:27:35 2001

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From: carolewne@home.com (Carole Palmer)

Subject: Re: lovage & cilantro

Date: Thu, 28 Jun 2001 06:27:35 -0700

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The only way I know to successfully preserve cilantro is to freeze it, like

Melana was suggesting. But it's better to do this with cilantro pesto; then

you won't mind the color and texture change so much.



It does NOT dry well at all. So yes, here in AZ, we recommend that people

sow every 2 weeks in the spring. When it gets too hot, the plant starts to

bolt, even if it's only 3 inches tall (but it's very cute!).



The cilantro flowers also taste great - ours rarely set the coriander seed

in this heat so there's no guilt involved.



Carole

Zone 9 - Phoenix, AZ



>And speaking of flavor, does anyone successfully preserve cilantro? Now

>there's a toughie! When I need it I find it best to buy it at the store,

>which seems like selling out. But the books tell you to sow seeds every

>three weeks, as the plant doesn't live long. Is that what cilantro-lovers

>really do? It has such a watery texture that it probably wouldn't dry

>well--or would it?

>

>Bobbi







From SaraAnneC@AOL.COM Thu Jun 28 17:09:18 2001

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From: SaraAnneC@AOL.COM

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Date: Thu, 28 Jun 2001 10:09:18 EDT

Subject: Re: lovage & cilantro

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In a message dated 06/28/2001 7:51:36 AM Central Daylight Time, 

diehlr@INDIANA.EDU writes:



<< And speaking of flavor, does anyone successfully preserve cilantro? >>



Hi Bobbi:



In my humble opinion, dried cilantro it utterly worthless. I have not tried 

freezing it but suspect it would work well. But since I can buy it fresh, in 

large bunches, for under a dollar (sometimes and some places under 50 cents) 

I just do....



I have grown cilantro from seed and here is my best advice: cilantro does not 

tolerate hot weather and will go to seed quickly when temps soar.

I see from your address that you are affiliated with Indiana University ... 

are you in Bloomington? If so, your climate is not terribly different from 

mine here in Southwest Indiana (Evansville) -- plant cilantro seed early in 

the spring, when you would also be putting out lettuce, spinach and snow 

peas. Down here that is often mid-March.

Cilantro likes rich soil that is not too compacted. Again; if you are 

planting the above veggies, cilantro pretty much likes the same growing 

conditions they do.



You will not likely be able to keep it growing in successive plantings past 

mid-June but you can try again in the fall for an autumn crop or two.



Oh -- an economic tip: If you have not collected your own seed, buy your 

cilantro/coriander seed and dill seed in the jars sold in the spice section 

of your supermarket. The price per ounce is WWWAAAAYYYYY lower than buying 

seed packets from the garden center and the germination rate is just great.



Fondly,

SaraAnneC



From diehlr@INDIANA.EDU Thu Jun 28 17:52:14 2001

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Date: Thu, 28 Jun 2001 09:52:14 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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To: HERBS-L@orednet.org

Subject: Re: lavender

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Thanks, SaraAnne. I think I'll try those and any others that I can get my

hands on and just see what does well for me. If you, almost a neighbor,

are so successful I guess there is hope for me. 



This is a great listserv, guys! I am saving almost every message.



Bobbi



On Thu, 28 Jun 2001 SaraAnneC@AOL.COM wrote:



> Hello again, Bobbi -- and Kris;

> 

> My herb society associates and I have had good luck with perennial lavenders 

> such as Provence, Hidcote and Munstead. 

> I live in zone 6a. and last winter we all lost ours during an unusually early 

> and cold snap in December (lost my rosemary, too ... and many sages. It was a 

> real bummer)

> 

> 

> 











From snielsen@orednet.org Thu Jun 28 19:21:26 2001

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Date: Thu, 28 Jun 2001 09:21:26 -0700 (PDT)

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

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Subject: Re: Lovage and Cilantro

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Date: Thu, 28 Jun 2001 08:01:40 -0600

From: Margaret Lauterbach <melauter@earthlink.net>



Bobbi, most people keep re-planting it, or use one of the tender perennial 

substitutes such as Papalo, Vietnamese coriander or Eryngium foetidum 

(Culantro -- sic). Latter three are available in some form (seeds or plant) 

from Richters (www.richters.com ) . Margaret L





>And speaking of flavor, does anyone successfully preserve cilantro? Now

>there's a toughie! When I need it I find it best to buy it at the store,

>which seems like selling out. But the books tell you to sow seeds every

>three weeks, as the plant doesn't live long. Is that what cilantro-lovers

>really do? It has such a watery texture that it probably wouldn't dry

>well--or would it?

>

>Bobbi





From snielsen@orednet.org Fri Jun 29 19:32:44 2001

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Date: Fri, 29 Jun 2001 09:32:44 -0700 (PDT)

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

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Subject: Re: Lovage and Cilantro

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Date: Fri, 29 Jun 2001 08:02:20 -0500

From: Mary <xanthia@ia.net>

Subject: Re: Lovage and Cilantro



This amazed me because we planted cilantro once so we could make salsa and 

we find it cropping up everywhere.  It has shown up in the garden as well 

as it keeps coming up in the herb bed.  I think it got into the garden from 

some compost that hadn't processed long enough.  We are in zone 5 and 

expected it to be an annual.  We don't have very good soil either so I am 

amazed it seems to reseed itself here.



Mary



At 09:21 AM 6/28/01 -0700, you wrote:

>Date: Thu, 28 Jun 2001 08:01:40 -0600

>From: Margaret Lauterbach <melauter@earthlink.net>

>

>Bobbi, most people keep re-planting it, or use one of the tender perennial

>substitutes such as Papalo, Vietnamese coriander or Eryngium foetidum

>(Culantro -- sic). Latter three are available in some form (seeds or plant)

>from Richters (www.richters.com ) . Margaret L





From SaraAnneC@AOL.COM Thu Jun 28 20:07:48 2001

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From: SaraAnneC@AOL.COM

Message-ID: <ba.15f031e4.286cbe64@aol.com>

Date: Thu, 28 Jun 2001 13:07:48 EDT

Subject: Re: lavender/planting tip

To: HERBS-L@orednet.org

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Hi Bobbi:



One other thing I have learned: Lavender cannot stand wet feet. When I put 

mine in, as seedlings, I mixed a LOT of sand into the bed, creating not 

exactly a raised bed, but still one that drains down hill just a bit.

I have found this is also the best way to make rosemary happy -- that and 

getting lots of sun and being in an area that is protected from winter winds.



I have never fed and rarely watered either of these herbs ... they seem to 

thrive on neglect ...



Fondly,

SaraAnneC



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

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Subject: Re: lavender/planting tip

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I have 6 lavender plants.  15 years ago I planted lavender from seed.  =

The original plant died last year.  The others

I have are all plants that popped up, and I transplanted.  That was the =

best investment on a pack of seed I've ever made.

I planted it in a raised bed.   Yes, it had very good drainage.



I've made so many things with the harvested lavender, all fragrance =

related, nothing editable. =20



>However I do think it is=20

>romantic to use lavender in things. I have not personaly made anything =

with it.

>Kris P  IL



...................I agree with you Kris   :)







I have never had a rosemary winter over for me and I bring them in the =

house.  It's a death warrant for such a plant if I buy it.



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<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">

<HTML><HEAD>

<META http-equiv=3DContent-Type content=3D"text/html; =

charset=3Diso-8859-1">

<META content=3D"MSHTML 5.50.4611.1300" name=3DGENERATOR>

<STYLE></STYLE>

</HEAD>

<BODY bgColor=3D#ffffff>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I have 6 lavender =

plants.&nbsp; 15=20

years ago I planted lavender from seed.&nbsp; The original plant died =

last=20

year.&nbsp; The others</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I have are all plants =

that popped up,=20

and I transplanted.&nbsp; That was the best investment on a pack of seed =

I've=20

ever made.</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I planted it in a =

raised=20

bed.&nbsp;&nbsp; Yes, it had very good drainage.</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I've made so many =

things with the=20

harvested lavender, all fragrance related, nothing editable.&nbsp; =

</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>&gt;<FONT face=3D"Times =

New Roman"=20

color=3D#000000 size=3D3>However I do think it is <BR>&gt;romantic to =

use lavender=20

in things. I have not personaly made anything with it.<BR>&gt;Kris =

P&nbsp;=20

IL</FONT></FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2><FONT face=3D"Times New =

Roman"=20

size=3D3></FONT></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2><FONT face=3D"Times New =

Roman"=20

size=3D3>...................I agree with you Kris&nbsp;&nbsp; =

:)</FONT></DIV>

<DIV><BR></DIV></FONT>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I have never had a =

rosemary winter=20

over for me and I bring them in the house.&nbsp; It's a death warrant =

for such a=20

plant if I buy it.</FONT></DIV></BODY></HTML>



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From aparker@shianet.org Thu Jun 28 22:47:27 2001

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

To: <HERBS-L@orednet.org>

Subject: drying loveage...

Date: Thu, 28 Jun 2001 15:47:27 -0400

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Yes, the aroma is still so strong after drying.  I use it in soup, =

stews, spaghetti sauce.....  The flavor is great.

It dries very nice.  It doesn't take long.  I store it in canning jars, =

for me the half pints work well.



Not sure what you mean by 'change' after drying.....   The flavor? =20



I also enjoy drying tomatoes.  In a pint jar I had dried and then put =

through a food processor to powder the dried tomato's

13.    That's 13 tomato's in a pint jar.   LOVE IT!   Using tomato paste =

is so much more economical and much faster.  I

Just like doing it. =20



 Hint:  do not, repeat, .... do not remove lid of processor and while =

the dust has still not settled

inhale/smell deeply.  You could kill yourself. =20



I thought I would choke to death.   Home, alone in the kitchen, ... =

thinking I'm going to die, no kidding!! thinking about

my poor son or husband coming home, ... and I'm dead.  Autopsy report, =

... OD'd on tomato dust.



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<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">

<HTML><HEAD>

<META http-equiv=3DContent-Type content=3D"text/html; =

charset=3Diso-8859-1">

<META content=3D"MSHTML 5.50.4611.1300" name=3DGENERATOR>

<STYLE></STYLE>

</HEAD>

<BODY bgColor=3D#ffffff>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Yes, the aroma is still =

so strong=20

after drying.&nbsp; I use it in soup, stews, spaghetti sauce.....&nbsp; =

The=20

flavor is great.</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>It dries very =

nice.&nbsp; It doesn't=20

take long.&nbsp; I store it in canning jars, for me the half pints work=20

well.</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Not sure what you mean =

by 'change'=20

after drying.....&nbsp;&nbsp; The flavor?&nbsp; </FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I also enjoy drying =

tomatoes.&nbsp;=20

In a pint jar I had dried and then put through a food processor to =

powder the=20

dried tomato's</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>13.&nbsp;&nbsp;&nbsp; =

That's 13=20

tomato's in a pint jar.&nbsp;&nbsp; LOVE IT!&nbsp;&nbsp; Using tomato =

paste is=20

so much more economical and much faster.&nbsp; I</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>Just&nbsp;like doing=20

it.&nbsp;&nbsp;</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>&nbsp;H</FONT><FONT =

face=3DArial=20

color=3D#800000 size=3D2>int:&nbsp; <U>do not</U><STRONG>, repeat, .... =

do=20

not</STRONG> remove lid of processor and while the dust has</FONT><FONT=20

face=3DArial color=3D#800000 size=3D2>&nbsp;still not =

settled</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>inhale/smell =

deeply.&nbsp; You could=20

kill yourself.&nbsp; </FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2></FONT>&nbsp;</DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>I thought I would choke =

to=20

death.&nbsp;&nbsp; Home, alone in the kitchen, ... thinking I'm going to =

die, no=20

kidding!! thinking about</FONT></DIV>

<DIV><FONT face=3DArial color=3D#800000 size=3D2>my poor son or husband =

coming=20

h</FONT><FONT face=3DArial color=3D#800000 size=3D2>ome, ... and I'm =

dead.&nbsp;=20

Autopsy report, ... OD'd on tomato dust.</FONT></DIV></BODY></HTML>



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From JoOhio1@AOL.COM Fri Jun 29 15:19:54 2001

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From: JoOhio1@AOL.COM

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Date: Fri, 29 Jun 2001 08:19:54 EDT

Subject: Lavender

To: HERBS-L@orednet.org

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In a message dated 06/29/2001 7:45:46 AM Eastern Daylight Time, 

diehlr@INDIANA.EDU writes:



<< Will you please give us a periodic update letting us know how these

 lavender plants are doing for you? 

 Thanks,

 

 Bobbi

  >>

   Have been trying to figure out how to post photos on the web so what I'm 

attempting to do could be shared.  Haven't found a way of doing that yet.  

   I've planted a "knot garden" (the reason for so much lavender) and am 

trying to incorporate both decorative and functional plantings (flowers and 

vegetables) within it.  Hoping the lavender will over-winter well since they 

form the frame of these particular beds.

   If anyone can suggest an "easy"  website for photo postings, I would 

appreciate it.



Jo



From hetta@saunalahti.fi Fri Jun 29 17:29:10 2001

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From: Henriette Kress <hetta@saunalahti.fi>

To: HERBS-L@orednet.org

Subject: Re: Lavender

Date: Fri, 29 Jun 2001 17:29:10 +0300

Organization: Yrtit ja yrttiterapia

Message-ID: <r34pjts67veoi6s8rn1jdqmj6lmif7dt9p@4ax.com>

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JoOhio1@AOL.COM wrote to HERBS-L@orednet.org:



>   If anyone can suggest an "easy"  website for photo postings, I would 

>appreciate it.



The obvious one is geocities.com .



Cheers

Henriette



-- 

hetta@saunalahti.fi     Helsinki, Finland     http://ibiblio.org/herbmed

  The HerbFAQs are   |  http://ibiblio.org/herbmed/faqs/medi-cont.html

     in new spots:   |  http://ibiblio.org/herbmed/faqs/culi-cont.html

Herb FAQs, pictures, classic texts, articles, archives, plant names  ...



From JoOhio1@AOL.COM Fri Jun 29 20:28:01 2001

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From: JoOhio1@AOL.COM

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Date: Fri, 29 Jun 2001 13:28:01 EDT

Subject: Re: Lavender

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Thanks Henriette!  



   I searched around this morning and am now attempting to do a page in 

Homestead.com.  Unreal how long it takes!  Anyhow, have a few more tweaks to 

make and then will send it out.  



Thanks again!!!

        Jo



From snielsen@orednet.org Fri Jun 29 20:55:52 2001

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Date: Fri, 29 Jun 2001 10:55:52 -0700 (PDT)

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

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Subject: Re: Lavender

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From: "Carol Feuerstein" <cara.df@verizon.net>

Subject: Re: Lavender

Date: Fri, 29 Jun 2001 09:45:49 -0700



Hi,

For Photos - Try Ofoto.com.  I use them a lot as my husband and I are =

photographers.  I know they have some way everyone you want can view the =

photos you put into "albums". There is probably a way everyone on the =

site can upload to the same "album"  They have an e mail address on the =

site for questions like that.  I use them for printing digital photos, =

the site is easy for uploading photos ( if I can figure it out anyone =

can :)

I live on the coast in S. Cal and the lavender that grows best here is =

the grey lavendula dentata.  I had to move two  plants last spring =

because in only two years they had grown so huge they outgrew their =

space.  They were 4 to 5 ft wide by 4 ft tall. Lesson learned.  They did =

transplant well.  I was a bit worried as I had to cut them way back to =

get them moved but they are coming back strong. Smell wonderful!

The rosemary does the same thing here - as big as the lavender, and =

smells great when I water or am working around it and brush up against =

it.  Great in a little olive oil as a bread dip too among other things.

Cara in Redondo Beach





From JoOhio1@AOL.COM Sat Jun 30 01:22:49 2001

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From: JoOhio1@AOL.COM

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Date: Fri, 29 Jun 2001 18:22:49 EDT

Subject: Re: Lavender

To: HERBS-L@orednet.org

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 <A HREF="http://floweringhearth.homestead.com/floweringhearth1.html">

floweringhearth

</A>http://floweringhearth.homestead.com/floweringhearth1.html



   I might take you up on Ofoto or Geocities or somewhere else.  I think   

photos can only be loaded four per page at Homestead.  I take a lot of pics 

of our gardens to record their progress (this is only part of it) and this 

website doesn't seem to offer enough.  Now...I COULD also possibly be doing 

something wrong (took forever to get this far).   



   Anyhow, hope it loads ok and thanks to anyone who takes a peak.  

Suggestions are always appreciated.  The garden beds have evolved through 

many incarnations over the years (sometimes just as weed sanctuaries) and is 

always a work in progress.



Jo



From SaraAnneC@AOL.COM Fri Apr 27 01:03:22 2001
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From: SaraAnneC@AOL.COM
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Subject: Re: Lavender water
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Bobbi:

You need to get in touch with JoAnn Fuson at the Padanaram Settlement in 
Williams, IN -- right next door to Bedford.
She does classes and workshops in this sort thing. Also woodland walks and 
plant IDs. She is a real treasure for south-central Indiana folk.

Fondly,
SaraAnneC

From lgsekula@EARTHLINK.NET Thu Apr 26 17:14:42 2001
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From: "Gaye Sekula" <lgsekula@EARTHLINK.NET>
To: HERBS-L@orednet.org
Subject: RE: lavender water
Date: Thu, 26 Apr 2001 9:14:42 -0500
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You can iron with it or sprinkle it on 
your pillow at night.


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

From: Robertson  

To: herbs 

Sent: 4/26/01 9:11:23 AM 

Subject: lavender water





This lavender water sounds great!  What are some uses for 
it?  Wanda

 



 

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<DIV><FONT face="Times New Roman Baltic">You can iron with it or sprinkle it on your pillow at night.</FONT></DIV>
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<DIV style="FONT: 10pt Arial">----- Original Message ----- </DIV>
<DIV style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B> <A href="mailto:wanrob@HIWAAY.NET" title=wanrob@HIWAAY.NET>Robertson</A> </DIV>
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<DIV style="FONT: 10pt arial"><B>Sent:</B> 4/26/01 9:11:23 AM </DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> lavender water</DIV>
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<DIV>This lavender water sounds great!&nbsp;&nbsp;What are some uses for it?&nbsp;&nbsp;Wanda</DIV>
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From diehlr@INDIANA.EDU Thu Apr 26 17:13:15 2001
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Date: Thu, 26 Apr 2001 09:13:15 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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Subject: Re: lavender water
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I would just use like a light cologne or toilet water. Splash on face. 
Toss in bath water. sprinkle on cotton balls to scent linen closet or
undies drawer... other ideas? 

I defnitely think Gaye may be right about adding the peppermint. I intend
to try it her way.

Bobbi

On Thu, 26 Apr 2001, Robertson wrote:

> This lavender water sounds great!  What are some uses for it?  Wanda
> 
> 




From wanrob@HIWAAY.NET Thu Apr 26 17:11:23 2001
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This lavender water sounds great!  What are some uses for it?  Wanda


From lgsekula@EARTHLINK.NET Thu Apr 26 16:30:41 2001
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From: "Gaye Sekula" <lgsekula@EARTHLINK.NET>
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Subject: RE: Lavender water
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Hi Bobbi,

100 drops is about 1 teaspoon and a 
teaspoon is equal to about 5 milliliters. Yes, there are eo brands that are 
better than others, but which those are are always a matter of opinion. Aura 
Cacia is good, they just have a problem making caps that close correctly! I buy 
my eo's from several place's Nature's Gifts is probably best for high quality 
eo's. At least, I think so. Here's the address. http://www.naturesgift.com 

Yes, you can use grain alcohol in place 
of vodka.

The peppermint in this recipe is there 
to sweeten the lavender, which can sometimes be to camphorous smelling for some. 
As with any and everything, some people can be allergic to peppermint so be sure 
not to over do it. As far as what other herbs it goes with, let your nose be 
your guide. I think it would go nicely with rosemary, but be careful as rosemary 
is not to be used by those who are pregnant. There's a lot ot learn but it's 
fun.

Gaye

San Antonio, TX

Zone 8 in winter, 9 in summer

 

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


From: Bobbi Diehl  

To: HERBS-L@orednet.org 

Sent: 4/26/01 8:08:24 AM 

Subject: RE: Lavender water







Thanks, Gaye. Now, how much exactly is 100 drops? Do I just shake out 
100

drops? The bottle is very small, 15 ml or 1/2 oz. Or is 100 drops a

certain number of ml? Also, are some brands of essential oil better 
than

others? 

 

Could I substitute grain alcohol for vodka? (I happen to have some 
left

over from another herbal recipe.)

 

Does peppermint work with other herbal waters too, or just lavender?

 

Thanks, I am a real novice at this but eager to learn more.

 

Bobbi Diehl

Bloomington, IN

zone 5/6

 

 

 

On Thu, 26 Apr 2001, Gaye Sekula wrote:

 

  

  Here ya go:

  

   

  

  LAVENDER WATER

  

   

  

  100 drops of lavender oil

  5 drops of 

  peppermint oil*

  1 1/2 oz. vodka (the highest proof available)

  20 oz. 

  distilled water

  

   

  

  *  the peppermint oil is 

  optional...used to enhance and freshen lavender 

  fragrance

  

  

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

  

  From: Bobbi Diehl  

  

  To: HERBS-L@orednet.org  


  

  Sent: 4/26/01 7:57:20 AM 

  

  Subject: Lavender water

  

  

  

  

  

  

  

  At the Cincinnati Flower Show yesterday we saw quart bottles of 

  lavender

  

  water for sale. It smelled divine. Someone said it is easily made 


  with

  

  distilled water, lavender oil, and vodka. Anyone have an exact 

  recipe?

  

  Thanks.

  

   

  

  Bobbi Diehl

  

  Bloomington, IN

  

  zone 5/6

  

   

  

   

  

   

  

   

  

  

  

   

  

 

 

 



 

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<DIV><FONT face="Times New Roman Baltic">Hi Bobbi,</FONT></DIV>
<DIV><FONT face="Times New Roman Baltic">100 drops is about 1 teaspoon and a teaspoon is equal to about 5 milliliters. Yes, there are eo brands that are better than others, but which those are are always a matter of opinion. Aura Cacia is good, they just have a problem making caps that close correctly! I buy my eo's from several place's Nature's Gifts is probably best for high quality eo's. At least, I think so. Here's the address. <A href="http://www.naturesgift.com">http://www.naturesgift.com</A></FONT></DIV>
<DIV><FONT face="Times New Roman Baltic">Yes, you can use grain alcohol in place of vodka.</FONT></DIV>
<DIV><FONT face="Times New Roman Baltic">The peppermint in this recipe is there to sweeten the lavender, which can sometimes be to camphorous smelling for some. As with any and everything, some people can be allergic to peppermint so be sure not to over do it. As far as what other herbs it goes with, let your nose be your guide. I think it would go nicely with rosemary, but be careful as rosemary is not to be used by those who are pregnant. There's a lot ot learn but it's fun.</FONT></DIV>
<DIV>Gaye</DIV>
<DIV>San Antonio, TX</DIV>
<DIV>Zone 8 in winter, 9 in summer</DIV>
<DIV>&nbsp;</DIV>
<DIV>----- Original Message ----- </DIV>
<BLOCKQUOTE style="BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">
<DIV style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B> <A href="mailto:diehlr@INDIANA.EDU" title=diehlr@INDIANA.EDU>Bobbi Diehl</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To: </B><A href="mailto:diehlr@INDIANA.EDU" title=diehlr@INDIANA.EDU>HERBS-L@orednet.org</A></DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> 4/26/01 8:08:24 AM </DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> RE: Lavender water</DIV>
<DIV><BR></DIV><FONT size=2>
<P>
<DIV></DIV>
<DIV>Thanks, Gaye. Now, how much exactly is 100 drops? Do I just shake out 100</DIV>
<DIV>drops? The bottle is very small, 15 ml or 1/2 oz. Or is 100 drops a</DIV>
<DIV>certain number of ml? Also, are some brands of essential oil better than</DIV>
<DIV>others? </DIV>
<DIV>&nbsp;</DIV>
<DIV>Could I substitute grain alcohol for vodka? (I happen to have some left</DIV>
<DIV>over from another herbal recipe.)</DIV>
<DIV>&nbsp;</DIV>
<DIV>Does peppermint work with other herbal waters too, or just lavender?</DIV>
<DIV>&nbsp;</DIV>
<DIV>Thanks, I am a real novice at this but eager to learn more.</DIV>
<DIV>&nbsp;</DIV>
<DIV>Bobbi Diehl</DIV>
<DIV>Bloomington, IN</DIV>
<DIV>zone 5/6</DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
<DIV>On Thu, 26 Apr 2001, Gaye Sekula wrote:</DIV>
<DIV>&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; Here ya go:</DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; LAVENDER WATER</DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; 100 drops of lavender oil</DIV>
<DIV>&gt; 5 drops of </DIV>
<DIV>&gt; peppermint oil*</DIV>
<DIV>&gt; 1 1/2 oz. vodka (the highest proof available)</DIV>
<DIV>&gt; 20 oz. </DIV>
<DIV>&gt; distilled water</DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; *&nbsp;&nbsp;the peppermint oil is </DIV>
<DIV>&gt; optional...used to enhance and freshen lavender </DIV>
<DIV>&gt; fragrance</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; ----- Original Message ----- </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; From: Bobbi Diehl&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; To: <A href="mailto:HERBS-L@orednet.org">HERBS-L@orednet.org</A> </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; Sent: 4/26/01 7:57:20 AM </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; Subject: Lavender water</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; At the Cincinnati Flower Show yesterday we saw quart bottles of </DIV>
<DIV>&gt; lavender</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; water for sale. It smelled divine. Someone said it is easily made </DIV>
<DIV>&gt; with</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; distilled water, lavender oil, and vodka. Anyone have an exact </DIV>
<DIV>&gt; recipe?</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; Thanks.</DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; Bobbi Diehl</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; Bloomington, IN</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; zone 5/6</DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt; </DIV>
<DIV>&gt;&nbsp;&nbsp;</DIV>
<DIV>&gt; </DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
<P></P></FONT>
<P></P></BLOCKQUOTE>
<DIV>&nbsp;</DIV>
<DIV></DIV>
<DIV>&nbsp;</DIV></BODY></HTML>
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From diehlr@INDIANA.EDU Thu Apr 26 16:08:24 2001
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Date: Thu, 26 Apr 2001 08:08:24 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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To: HERBS-L@orednet.org
Subject: RE: Lavender water
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Thanks, Gaye. Now, how much exactly is 100 drops? Do I just shake out 100
drops? The bottle is very small, 15 ml or 1/2 oz. Or is 100 drops a
certain number of ml? Also, are some brands of essential oil better than
others? 

Could I substitute grain alcohol for vodka? (I happen to have some left
over from another herbal recipe.)

Does peppermint work with other herbal waters too, or just lavender?

Thanks, I am a real novice at this but eager to learn more.

Bobbi Diehl
Bloomington, IN
zone 5/6



On Thu, 26 Apr 2001, Gaye Sekula wrote:

> 
> Here ya go:
> 
>  
> 
> LAVENDER WATER
> 
>  
> 
> 100 drops of lavender oil
> 5 drops of 
> peppermint oil*
> 1 1/2 oz. vodka (the highest proof available)
> 20 oz. 
> distilled water
> 
>  
> 
> *  the peppermint oil is 
> optional...used to enhance and freshen lavender 
> fragrance
> 
> 
> ----- Original Message ----- 
> 
> From: Bobbi Diehl  
> 
> To: HERBS-L@orednet.org 
> 
> Sent: 4/26/01 7:57:20 AM 
> 
> Subject: Lavender water
> 
> 
> 
> 
> 
> 
> 
> At the Cincinnati Flower Show yesterday we saw quart bottles of 
> lavender
> 
> water for sale. It smelled divine. Someone said it is easily made 
> with
> 
> distilled water, lavender oil, and vodka. Anyone have an exact 
> recipe?
> 
> Thanks.
> 
>  
> 
> Bobbi Diehl
> 
> Bloomington, IN
> 
> zone 5/6
> 
>  
> 
>  
> 
>  
> 
>  
> 
> 
> 
>  
> 




From lgsekula@EARTHLINK.NET Thu Apr 26 16:03:55 2001
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From: "Gaye Sekula" <lgsekula@EARTHLINK.NET>
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Subject: RE: Lavender water
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------=_NextPart_84815C5ABAF209EF376268C8
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Here ya go:

 

LAVENDER WATER

 

100 drops of lavender oil
5 drops of 
peppermint oil*
1 1/2 oz. vodka (the highest proof available)
20 oz. 
distilled water

 

*  the peppermint oil is 
optional...used to enhance and freshen lavender 
fragrance


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

From: Bobbi Diehl  

To: HERBS-L@orednet.org 

Sent: 4/26/01 7:57:20 AM 

Subject: Lavender water







At the Cincinnati Flower Show yesterday we saw quart bottles of 
lavender

water for sale. It smelled divine. Someone said it is easily made 
with

distilled water, lavender oil, and vodka. Anyone have an exact 
recipe?

Thanks.

 

Bobbi Diehl

Bloomington, IN

zone 5/6

 

 

 

 



 

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<DIV><FONT face="Times New Roman Baltic">Here ya go:</FONT></DIV>
<DIV>&nbsp;</DIV>
<DIV><FONT face="Times New Roman Baltic">LAVENDER WATER</FONT></DIV>
<DIV>&nbsp;</DIV>
<DIV><FONT face="Times New Roman Baltic">100 drops of lavender oil<BR>5 drops of peppermint oil*<BR>1 1/2 oz. vodka (the highest proof available)<BR>20 oz. distilled water</FONT></DIV>
<DIV>&nbsp;</DIV>
<DIV><FONT face="Times New Roman Baltic">*&nbsp; the peppermint oil is optional...used to enhance and freshen lavender <BR>fragrance</FONT></DIV>
<BLOCKQUOTE style="BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">
<DIV style="FONT: 10pt Arial">----- Original Message ----- </DIV>
<DIV style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B> <A href="mailto:diehlr@INDIANA.EDU" title=diehlr@INDIANA.EDU>Bobbi Diehl</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To: </B><A href="mailto:diehlr@INDIANA.EDU" title=diehlr@INDIANA.EDU>HERBS-L@orednet.org</A></DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> 4/26/01 7:57:20 AM </DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Lavender water</DIV>
<DIV><BR></DIV><FONT size=2>
<P>
<DIV></DIV>
<DIV>At the Cincinnati Flower Show yesterday we saw quart bottles of lavender</DIV>
<DIV>water for sale. It smelled divine. Someone said it is easily made with</DIV>
<DIV>distilled water, lavender oil, and vodka. Anyone have an exact recipe?</DIV>
<DIV>Thanks.</DIV>
<DIV>&nbsp;</DIV>
<DIV>Bobbi Diehl</DIV>
<DIV>Bloomington, IN</DIV>
<DIV>zone 5/6</DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
<P></P></FONT>
<P></P></BLOCKQUOTE>
<DIV>&nbsp;</DIV>
<DIV></DIV>
<DIV>&nbsp;</DIV></BODY></HTML>
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From diehlr@INDIANA.EDU Thu Apr 26 15:57:20 2001
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Date: Thu, 26 Apr 2001 07:57:20 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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To: HERBS-L@orednet.org
Subject: Lavender water
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At the Cincinnati Flower Show yesterday we saw quart bottles of lavender
water for sale. It smelled divine. Someone said it is easily made with
distilled water, lavender oil, and vodka. Anyone have an exact recipe?
Thanks.

Bobbi Diehl
Bloomington, IN
zone 5/6





From SaraAnneC@AOL.COM Tue Apr 17 16:29:10 2001
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From: SaraAnneC@AOL.COM
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Date: Tue, 17 Apr 2001 09:29:10 EDT
Subject: Re: hot pepper wax spray 
To: HERBS-L@orednet.org
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Yes, it does wash off  -- under the kitchen faucet and/or if it rains. I 
found that, on my roses (which the Japanese beetles were determined to 
destroy) a squirt every day or two even if there had been no rain, was the 
most effective control. 

The term "wax" in the commercial product is a little misleading in that regard

Fondly,
SaraAnneC

From aparker@shianet.org Tue Apr 17 06:01:14 2001
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This is a multi-part message in MIME format.

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This just washes off or dissipates after a day or two?

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From YvettaWill@AOL.COM Sat Apr 14 03:12:35 2001
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In a message dated 4/13/01 8:46:04 AM, carolewne@home.com writes:

<RIGHT ON- I plant enough for the caterpillars and hornworms and there is 
always enough for all of us.  I enjoy the butterflies & moths.  A fair trade. 
 We don't eat the leaves of tomatoes and they do.   Most of the time we get 
the fruit.  The herbs survive their munching and they have to eat too.  Y. W.
----------

Therein lies the rub. I've even let tobacco hornworm caterpillars live. I
don't have the heart to disrupt the food chain too mightily. And I'm not a
fussy type who needs perfect leaves. However, since I am a proponent of
landscaping with herbs, my yard is almost entirely herbal (and there's
plenty of dill to go around). The weather this spring resulted in a
population boomlet of caterpillars, which seems to have slowed somewhat.
Since this group has a good variety of herbies, I figured I'd put my
question out there. I appreciate the suggestions! >>


From carolewne@home.com Fri Apr 13 18:41:52 2001
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From: carolewne@home.com (Carole Palmer)
Subject: Re: How do you pronounce herb?
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>First: depending on what the caterpillars are eating, you may decide against
>destroying them: Swallowtails, for instance, feed exclusively on herbs in the
>family that includes dill, fennel, and parsley: I've never had an
>infestation, but I try to plant enough for everyone.

Therein lies the rub. I've even let tobacco hornworm caterpillars live. I
don't have the heart to disrupt the food chain too mightily. And I'm not a
fussy type who needs perfect leaves. However, since I am a proponent of
landscaping with herbs, my yard is almost entirely herbal (and there's
plenty of dill to go around). The weather this spring resulted in a
population boomlet of caterpillars, which seems to have slowed somewhat.
Since this group has a good variety of herbies, I figured I'd put my
question out there. I appreciate the suggestions!

I will try the pepper spray as a deterrent to future munchers if they get
overly active. And I'll probably pick up some Bt, too, and test it out.
It's one of those things that I've read about for years but have never
tried.

>You have to spray every day or two, especially if it rains, but the capsaicin
>really deters the beasties....
We don't generally get too much rain, except this spring. I think what I'll
have to be careful about is the strength of the pepper spray.

Again, much thanks!

Carole
Zone 9 - Phoenix, AZ



From SaraAnneC@AOL.COM Fri Apr 13 17:34:06 2001
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From: SaraAnneC@AOL.COM
Message-ID: <2d.a4ea178.2808685e@aol.com>
Date: Fri, 13 Apr 2001 10:34:06 EDT
Subject: Re: How do you pronounce herb?
To: HERBS-L@orednet.org
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Good morning:

I seem to have missed some of this tread, so I'll jump in and likely repeat 
what others have already brought forward:

First: depending on what the caterpillars are eating, you may decide against 
destroying them: Swallowtails, for instance, feed exclusively on herbs in the 
family that includes dill, fennel, and parsley: I've never had an 
infestation, but I try to plant enough for everyone.

Last summer during an attack of rabbits and Japanese beetles, I began 
spraying the targeted plants with hot pepper wax spray and it worked like a 
charm.
Seems it would do the same for caterpillars, not killing them but making them 
seek alternative food sources.

The spray I used was a commercial product but I believe it could be easily 
made at home by making a strong "sun tea" with hot chili peppers and water 
(habaneros would be the most effective) then adding no more than about 3 
teaspoons of liquid soap per gallon as a surfactant (more soap will damage 
the plant itself).

You have to spray every day or two, especially if it rains, but the capsaicin 
really deters the beasties....

Fondly,
SaraAnneC

From micyn@cvtv.net Fri Apr 13 15:48:33 2001
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Date: Fri, 13 Apr 2001 07:48:33 -0500
To: HERBS-L@orednet.org
From: micyn@cvtv.net (Cindy Meredith)
Subject: Re: Anyone growing lettuce leaf basil?
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>  Is there any trick to keep the leaves off the soil? Maybe
>putting some screen down for the leaves to lay on?

Try using mulch of some sort around your plants. It moderates the 
soil temperatures and helps conserve moisture as well as keeping soil 
fungus off the leaves of your plant. Bark mulch, grass clippings 
(from non-herbicided grass, of course), even gravel all work well.

Re the pronounciation discussion:
In the American South the word has traditionally been pronounced with 
the "H" sound. But 'a herb' does sound awful to my ear, too.
Cindy in TX

From micyn@cvtv.net Fri Apr 13 15:48:33 2001
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From: micyn@cvtv.net (Cindy Meredith)
Subject: Re: How do you pronounce herb?
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>Anyone have suggestions after hand-picking? An organic spray? My tendency
>is to hand-pick and be done with it, but I'm wondering if there's another
>recipe besides my onion spray that would be worth a try for preventative
>measures.
>
>'erbally,
>
>Carole, Zone 9

Caterpillars? Try Bt.

From hetta@saunalahti.fi Thu Apr 12 19:46:18 2001
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From: Henriette Kress <hetta@saunalahti.fi>
To: HERBS-L@orednet.org
Subject: Re: How do you pronounce herb?
Date: Thu, 12 Apr 2001 19:46:18 +0300
Organization: Yrtit ja yrttiterapia
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SaraAnneC@AOL.COM wrote to HERBS-L@orednet.org:

>I am a professional writer with 20 years experience in newspapers, magazines 
>and books. I personally, find the phrases "a herb" and "a herbal," among 
>many, many others, to be both abrasive and plebeian.

...and then you go to England, where they find the phrases "an 'erb" and
"an 'erbalist" both laughable and vulgar.

Cheers
Henriette

-- 
hetta@saunalahti.fi     Helsinki, Finland     http://ibiblio.org/herbmed
Medicinal and Culinary herbFAQs, pics, database, neat stuff, archives...

From snielsen@orednet.org Thu Apr 12 19:36:17 2001
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From: "Carol Feuerstein" <cara.df@verizon.net>
Subject: Re: How do you pronounce herb?

Having lived in Australia where they pronounce patio "pahshio" (among =
other atrocities of American English) I have 'eard it both ways. I tend =
to modulate my speech dependent upon my geographical location.  So =
either works for me, depending on where I am of course.
Cara



From snielsen@orednet.org Thu Apr 12 19:20:50 2001
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On Thu, 12 Apr 2001, Margaret Lauterbach wrote:

> Aye, there's the rub.  

I would say the consensus is, don't worry about it. Use 'em, love
'em, talk about 'em as required. If challenged, say there is some
discussion about that. ;-) The [def. art.] herb by any other 
name is still green.

Susan
--
Susan Nielsen        | "Every year, back comes Spring, with nasty 
snielsen@orednet.org | little birds yapping their fool heads off 
		     | and the ground all mucked up with plants." 
		     |                           --Dorothy Parker
 


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>
>According to an article I remember reading in The New York Times many 
>years ago,
>the American Herb Society insisted on pronouncing the h in "herb".  That has
>stuck with me ever since.  So mint is a herb, and mint is a (not "an")
>herbaceous plant.

Aye, there's the rub.  We say "herbal" and "herbaceous" but many of us say 
"'erb".  Margaret L





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---(begin quote)
Okay, I need to know: what is the correct American pronunciation of
"Herb"?  Is it "Herb" as in the man's nickname, or is it 'erb?  It makes a
major difference in selection of indefinite articles.  Thanks, Margaret L
---(end quote)

According to an article I remember reading in The New York Times many years ago,
the American Herb Society insisted on pronouncing the h in "herb".  That has
stuck with me ever since.  So mint is a herb, and mint is a (not "an")
herbaceous plant.

From carolewne@home.com Thu Apr 12 02:11:00 2001
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>I have grown the lettuce-leaf basil, among other varieties, and the biggest
>lesson I have learned is that basil does not like cold soil.
Even in Zone 9 Phoenix we have had a slow start to our basil season because
of the cold. It is absolutely true that they do NOT like the cold - and our
cold isn't even as cold as yours. Even the local commercial grower has had
problems getting his basil plants large enough to sell to the public.
Usually March and April are our best planting times for basil. Which leads
me to...

>When you plant potted basil plants, plant them deep -- the same way you do
>tomatoes -- snipping off the bottom leaves; the plants will generate new
>roots all along the stem portion you have buried in soil and will be less
>likely to topple over later on in the season.
I have never tried this and it seems like a fantastic suggestion. Some
plants get leggy before you can get them in the ground and we can get some
heavy winds here as well. Thank you - I'm going to give it a try!

Carole
Zone 9 - Phoenix, AZ



From SaraAnneC@AOL.COM Wed Apr 11 23:27:27 2001
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Subject: Re: Anyone growing lettuce leaf basil?
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In a message dated 04/11/2001 2:15:09 PM Central Daylight Time, 
chris@voodooland.net writes:

<< Who knew growing fresh basil to cook
 with was gonna be such a struggle :-) >>

Hello again, Chris:

had to smile: The biggest struggle, to me, is waiting so darned long to get 
going with it.  =)

I have taken to freezing basil: I use oil although I guess you could water. I 
run the fresh basil leaves through the food processor with enough olive oil 
to make a fairly thick but still runny slurry. Then I freeze it in ice cube 
trays. As I said, I prefer to use oil, then I can thaw out a couple of cubes 
and re-process them with garlic, cheese and nuts for pesto.
A cube tossed, still frozen, into vegetable soup, pasta sauce, etc. gives a 
fresh-as-summer flavor to the end products.
and it helps tide me over until my new crop is ready in late summer.

Good "talking " to you, Chris -- and good luck! Lettuce leaf basil is 
fabulous on burgers, in place of a regular leaf of lettuce -- I am very fond 
of it!

Sara

From chris@voodooland.net Wed Apr 11 21:04:54 2001
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-----BEGIN PGP SIGNED MESSAGE-----
Hash: SHA1



> I have grown the lettuce-leaf basil, among other varieties, and the biggest
> lesson I have learned is that basil does not like cold soil. You are in
> Kansas, and I am in Southern Indiana so I am assuming your climate is not
> terribly different from mine (zone 6a). so perhaps my experiences will help:

Probably not.

> Don't even BOTHER putting basil plants outside, directly into the ground
> before mid to late May. For what it's worth, basil seeds, dropped from my
> pervious year's plants, don't begin to germinate until mid--to-late June.
> That should tell us all something.
> Early-planted basil plants will, at best, just sit there in the dirt until
> the soil warms sufficiently. More often they just give up and die.

*nod* I have been planting my few herbs in rectangular window boxes of
sorts. I put them out during the day for sun, and bring them in the house
at night. That is what I have been doing with them.

> When you plant potted basil plants, plant them deep -- the same way you do
> tomatoes -- snipping off the bottom leaves; the plants will generate new
> roots all along the stem portion you have buried in soil and will be less
> likely to topple over later on in the season.

I was not aware of that. This is all great information that could save me
lots of learning the hard way.

> Mulch around them if you are concerned about leaves drooping to the ground
> but I have found late-planting pretty much eliminates this problem and if you
> mulch in too early, it slows the heat buildup in the soil.
> Even with late planting, basil doesn't come into its own until late July in
> this climate.

That is a good idea. I dont know why I didnt think of that sooner.

> An aside: We bought some fresh cut basil sprigs at the grocery store last
> December, for a cooking project, and ended up with a couple extra sprigs. I
> stuck the largest in water and it rooted. It is still alive today, in water,
> in a north window in my kitchen, and is easily six to 10 times its original
> size.
> I plan to put it outside ... but not yet.
> I've done some digging in recent days and despite this unnaturally hot
> weather of late, the soil below the surface is still quite cold to my bare
> hands. As tenacious as my rooted basil sprig has been so far, I just don't
> think it would take that kind of transplant.


VERY helpfull! Thank you sara! I plan to put all of this advice to good
use. If this poor basil plant was killed because of me putting it out in
the wind I will go grab another small planter and get a pot for it and
just keep it indoors in a window. No need to put it out. Thanks again for
the information on growing basil. Who knew growing fresh basil to cook
with was gonna be such a struggle :-)

=============================================================================
- -Chris Watson         (316) 326-3862 | FreeBSD Consultant, FreeBSD Geek
Work:              scanner@jurai.net | Open Systems Inc., Wellington, Kansas
Home:  scanner@deceptively.shady.org | http://open-systems.net
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From SaraAnneC@AOL.COM Wed Apr 11 20:28:47 2001
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From: SaraAnneC@AOL.COM
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Date: Wed, 11 Apr 2001 13:28:47 EDT
Subject: Re: Anyone growing lettuce leaf basil?
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Hi Chris:

I have grown the lettuce-leaf basil, among other varieties, and the biggest 
lesson I have learned is that basil does not like cold soil. You are in 
Kansas, and I am in Southern Indiana so I am assuming your climate is not 
terribly different from mine (zone 6a). so perhaps my experiences will help:

Don't even BOTHER putting basil plants outside, directly into the ground 
before mid to late May. For what it's worth, basil seeds, dropped from my 
pervious year's plants, don't begin to germinate until mid--to-late June. 
That should tell us all something.
Early-planted basil plants will, at best, just sit there in the dirt until 
the soil warms sufficiently. More often they just give up and die.

When you plant potted basil plants, plant them deep -- the same way you do 
tomatoes -- snipping off the bottom leaves; the plants will generate new 
roots all along the stem portion you have buried in soil and will be less 
likely to topple over later on in the season. 

Mulch around them if you are concerned about leaves drooping to the ground 
but I have found late-planting pretty much eliminates this problem and if you 
mulch in too early, it slows the heat buildup in the soil.
Even with late planting, basil doesn't come into its own until late July in 
this climate.

An aside: We bought some fresh cut basil sprigs at the grocery store last 
December, for a cooking project, and ended up with a couple extra sprigs. I 
stuck the largest in water and it rooted. It is still alive today, in water, 
in a north window in my kitchen, and is easily six to 10 times its original 
size.
I plan to put it outside ... but not yet.
I've done some digging in recent days and despite this unnaturally hot 
weather of late, the soil below the surface is still quite cold to my bare 
hands. As tenacious as my rooted basil sprig has been so far, I just don't 
think it would take that kind of transplant.

Hope this is helpful for you,

fondly,
SaraAnneC

   

From nigel.hurneyman@oracle.com Wed Apr 11 19:39:13 2001
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Regrettably, in the USA it's pronounced 'erb - something that really
annoys us Brits.  Clairol have recently started showing a commercial
for their 'erbal shampoo over here and were too lazy to do a UK
voiceover - I bet that's led to a few bricks being thrown at TVs!

Nigel 'urneyman

From chris@voodooland.net Wed Apr 11 19:33:35 2001
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On Wed, 11 Apr 2001, Margaret Lauterbach wrote:

> A word of warning. Basil is more tender than people realize. It turns black
> at about 38 degrees F. Lettuce leafed basil is especially nitpicky about
> weather, too. Margaret L

Heh *now* someone tells me :-). Im hoping it recovers. it's a very
beautifull basil. I just didnt realize they were this fragile :-/
It has some black spots, but im hoping it recovers if I baby indoors for a
while. I didnt know about the 38 degrees. Very good to know. Glad I have
been bringing these herbs in at night.

=============================================================================
- -Chris Watson         (316) 326-3862 | FreeBSD Consultant, FreeBSD Geek
Work:              scanner@jurai.net | Open Systems Inc., Wellington, Kansas
Home:  scanner@deceptively.shady.org | http://open-systems.net
=============================================================================
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BSD: "Are you guys coming or what?"
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From mlaute@MICRON.NET Wed Apr 11 19:06:19 2001
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Date: Wed, 11 Apr 2001 10:06:19 -0600
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From: Margaret Lauterbach <mlaute@MICRON.NET>
Subject: Re: Anyone growing lettuce leaf basil?
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A word of warning. Basil is more tender than people realize. It turns black 
at about 38 degrees F. Lettuce leafed basil is especially nitpicky about 
weather, too. Margaret L

At 10:36 AM 4/11/01 -0500, you wrote:
>-----BEGIN PGP SIGNED MESSAGE-----
>Hash: SHA1
>
>
>I am growing some of the lettuce leaf basil. And am discovering how
>fragile it is :-/
>I put the lettuce leaf out this morning and it got really windy when I was
>gone for a couple of hours. And the poor thing looked almost dead when I
>cam back home. It was beaten toa limp wilted pulp. I brought it in, gave
>it a little water and stuck it in the window on the inside in hopes it
>will recover. It looks pretty beat up. I hate kansas weather :)
>One minute its nice and then BOOM! So I hope it recovers. My question
>though is this, I notice that its leaves have a habbit of laying on the
>soil its in, and this leads to the edges of the leaf turning black and
>looking dead. Is there any trick to keep the leaves off the soil? Maybe
>putting some screen down for the leaves to lay on? This is my first
>attempt at growing my own herbs. And I cant wait to start cooking with
>this stuff :-)
>
>Thanks
>
>=============================================================================
>- -Chris Watson         (316) 326-3862 | FreeBSD Consultant, FreeBSD Geek
>Work:              scanner@jurai.net | Open Systems Inc., Wellington, Kansas
>Home:  scanner@deceptively.shady.org | http://open-systems.net
>=============================================================================
>WINDOWS: "Where do you want to go today?"
>LINUX: "Where do you want to go tomorrow?"
>BSD: "Are you guys coming or what?"
>=============================================================================
>irc.openprojects.net #FreeBSD -Join the revolution!
>ICQ: 20016186
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From chris@voodooland.net Wed Apr 11 18:36:33 2001
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Date: Wed, 11 Apr 2001 10:36:33 -0500 (CDT)
From: Chris Watson <chris@voodooland.net>
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I am growing some of the lettuce leaf basil. And am discovering how
fragile it is :-/
I put the lettuce leaf out this morning and it got really windy when I was
gone for a couple of hours. And the poor thing looked almost dead when I
cam back home. It was beaten toa limp wilted pulp. I brought it in, gave
it a little water and stuck it in the window on the inside in hopes it
will recover. It looks pretty beat up. I hate kansas weather :)
One minute its nice and then BOOM! So I hope it recovers. My question
though is this, I notice that its leaves have a habbit of laying on the
soil its in, and this leads to the edges of the leaf turning black and
looking dead. Is there any trick to keep the leaves off the soil? Maybe
putting some screen down for the leaves to lay on? This is my first
attempt at growing my own herbs. And I cant wait to start cooking with
this stuff :-)

Thanks

=============================================================================
- -Chris Watson         (316) 326-3862 | FreeBSD Consultant, FreeBSD Geek
Work:              scanner@jurai.net | Open Systems Inc., Wellington, Kansas
Home:  scanner@deceptively.shady.org | http://open-systems.net
=============================================================================
WINDOWS: "Where do you want to go today?"
LINUX: "Where do you want to go tomorrow?"
BSD: "Are you guys coming or what?"
=============================================================================
irc.openprojects.net #FreeBSD -Join the revolution!
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From mlaute@MICRON.NET Wed Apr 11 16:46:43 2001
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Date: Wed, 11 Apr 2001 07:46:43 -0600
To: HERBS-L@orednet.org
From: Margaret Lauterbach <mlaute@MICRON.NET>
Subject: Re: How do you pronounce herb?
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>Agreed, EXCEPT for the "Hawaiian" part. I grew up with "Hawaii 5-0" and
>"Hawaiian Punch", hard "h", not soft. So I'd take "a" hike on an ... well,
>I couldn't find an "H" place to take a hike that was a soft "h".

Here in southwest Idaho we have the Owyhee desert, named for the islands of 
origin of the two furtrappers who disappeared there.  Pronounced the same 
as Hawaii by mainlanders.


>Anyone have suggestions after hand-picking? An organic spray? My tendency
>is to hand-pick and be done with it, but I'm wondering if there's another
>recipe besides my onion spray that would be worth a try for preventative
>measures.
>
>'erbally,
>
>Carole, Zone 9

BT?  Margaret L





From lynettem@ix.netcom.com Wed Apr 11 13:53:06 2001
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From: "Lynette Manteau" <lynettem@ix.netcom.com>
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Subject: Re: How do you pronounce herb?
Date: Wed, 11 Apr 2001 06:53:06 -0400
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Nearly everyone I know says 'erb'.  I say erb but a very few choose to
say'Herb'.  (You say tomayto and I say tomahto)
Namaste - Lynette of Terralyn Soapourri
Philadelphia, PA


From SaraAnneC@AOL.COM Wed Apr 11 02:10:55 2001
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From: SaraAnneC@AOL.COM
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Subject: Re: How do you pronounce herb?
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In a message dated 04/10/2001 5:19:21 PM Central Daylight Time, AMcgo@AOL.COM 
writes:

<< Here in the Midwest,  >>

I grew up in Connecticut, but I have been living in Southwest Indiana for 
nearly 30 years... I'm with you completely  =)

Fondly,
SaraAnneC

From carolewne@home.com Wed Apr 11 01:51:00 2001
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From: carolewne@home.com (Carole Palmer)
Subject: Re: How do you pronounce herb?
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 >I believe it should be "a" horse that we adorned with "an" herbal wreath.
>We took "a" hike on "an" Hawaiian Island. Etc.
Agreed, EXCEPT for the "Hawaiian" part. I grew up with "Hawaii 5-0" and
"Hawaiian Punch", hard "h", not soft. So I'd take "a" hike on an ... well,
I couldn't find an "H" place to take a hike that was a soft "h".

I do have to say "herb", hard "h", when I'm trying to tell the people at
Kinko's that the Arizona "Herb" Association is in their computer. It just
makes things easier in that situation.

'erbally, it's cold (for us) and rainy in Phoenix today, so the herbs I
managed to plant this weekend are enjoying the reprieve from the heat (hard
"h") that will soon be upon us. And there's a caterpillar family working
its way through my garden, taking a bite out of nearly each plant, from the
lamb's ears and the white sage to the catnip, epazote, basil and mint.
You'd think something would taste "bad" to these critters.

Anyone have suggestions after hand-picking? An organic spray? My tendency
is to hand-pick and be done with it, but I'm wondering if there's another
recipe besides my onion spray that would be worth a try for preventative
measures.

'erbally,

Carole, Zone 9



From AMcgo@AOL.COM Wed Apr 11 01:18:06 2001
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From: AMcgo@AOL.COM
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SaraAnne, I was just about to go into the same tirade. I thank you for saving me the effort and I concur wholeheartedly. Especially the part where you write, and I quote, "I personally, find the phrases "a herb" and "a herbal," among many, many others, to be both abrasive and plebeian". Abrasive, indeed! 

Here in the Midwest, where culture may not be abundant but we know plain speaking, we use 'erb.

Alison
Nichols, IA

From SaraAnneC@AOL.COM Tue Apr 10 21:31:02 2001
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From: SaraAnneC@AOL.COM
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Subject: Re: How do you pronounce herb?
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In a message dated 04/10/2001 10:57:00 AM Central Daylight Time, 
mlaute@MICRON.NET writes:

<<  It makes a 
 major difference in selection of indefinite articles. >>

I was raised in New England to call them "erbs."  I even recall a silly 
commercial (with national circulation, I believe) many years ago with the tag 
line "They're 'erbs, Herb...."

However Martha Stewart has taken to calling them herbs. Not 'erbs.

Still, as a writer who hears the sounds of words even as I see them written, 
my ears are terribly offended by attaching the article "a" to almost any word 
that has the first letter "h" pronounced as a soft, almost silent, aspirated 
tone.
I believe it should be "a" horse that we adorned with "an" herbal wreath.
We took "a" hike on "an" Hawaiian Island. Etc.

Choosing "a" or "an" begins with the grammatical rule about "a" preceding 
words that begin with a consonant and "an" preceding words that start with 
vowels.

Exceptions, of course, abound.
Would we, for instance, ever say or write "an ukulele" ???

Regarding prefacing words with a soft aspirated "h" by use of "an" is debated 
among writers and wordsmiths probably as much as and possibly more than most 
other ticklish usage issues in the English language.

I am a professional writer with 20 years experience in newspapers, magazines 
and books. I personally, find the phrases "a herb" and "a herbal," among 
many, many others, to be both abrasive and plebeian.

So does James Kilpatrick, who has a weekly column on English language usage 
appearing in many U.S. newspapers.
And so does the spell/grammar checker on my AOL software.

One woman's opinion.... and Martha Stewart be damned....   =)

Fondly,
SaraAnneC 

From Herbgourmt@AOL.COM Tue Apr 10 19:41:00 2001
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From: Herbgourmt@AOL.COM
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Date: Tue, 10 Apr 2001 12:41:00 EDT
Subject: Re: How do you pronounce herb?
To: HERBS-L@orednet.org,
 Gardens@lsv.uky.edu
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Be forwarned:

I searched on Herb on the internet and inadvertently pulled up a number of 
sites where men named Herb were hawking their services. My e-mail address was 
captured by a number of porn sites and for months I got dozens of SPAMs. 
Actually I still (2 years later) get a few. Although I am sure this will make 
you all laugh, it really wasn't funny to me. I inadvertently deleted a lot of 
business e-mails because I wasn't sure of the source.

Better luck to you all,
Debbie

From diehlr@INDIANA.EDU Tue Apr 10 19:33:38 2001
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Date: Tue, 10 Apr 2001 11:33:38 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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Margaret, according to the most reliable source I know it's 'erb, as in
"That's an herb." 

Bobbi Diehl
Bloomington, IN
zone 5/6

On Tue, 10 Apr 2001, Margaret Lauterbach wrote:

> Okay, I need to know: what is the correct American pronunciation of 
> "Herb"?  Is it "Herb" as in the man's nickname, or is it 'erb?  It makes a 
> major difference in selection of indefinite articles.  Thanks, Margaret L
> 
> 
> 





From snielsen@orednet.org Tue Apr 10 19:32:12 2001
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From: "Susan L. Nielsen" <snielsen@orednet.org>
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On Tue, 10 Apr 2001, Margaret Lauterbach wrote:

> Okay, I need to know: what is the correct American pronunciation of 
> "Herb"?  Is it "Herb" as in the man's nickname, or is it 'erb?  It makes a 
> major difference in selection of indefinite articles.  Thanks, Margaret L

Well, OTOH, just to confuse things for you, I have heard American speakers 
(mostly East coast ones) pronounce "history" with an aspirated "h" and an 
elided article: "an historical work." So, if you want to split the 
difference and go for "an hhherb" I think no one will arrest you, though 
they might give you an arresting look. ;-)

I think you can justify either "hhherb" or "erb" on historical grounds.
If you like to think the word is an English word (I suppose coming 
directly from Latin), go with the British convention and aspirate the 
"h." If you prefer to think the word comes to English from French, then 
you can drop the "h" and be correct as well. I am certain there are
philological works that will clear this up for you. ;-)

Or, you can go with the flow and flop back and forth, sort of like
eether, eyether. It's a good bet that, no matter what you make up
your mind to, you're going to irritate somebody.

Susan - thinking you say potato, I say potahto... let's call the
	whole thing off!
	
--
Susan Nielsen        | "Every year, back comes Spring, with nasty 
snielsen@orednet.org | little birds yapping their fool heads off 
		     | and the ground all mucked up with plants." 
		     |                           --Dorothy Parker
 


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I think that's one of the words that can go 
either way. I was always taught to say 'erb, but many well educated people say 
"herb". Ah, here we are, Webster's says the U.S. pronounce it 'erg and the 
British pronounce it "herb". 


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

From: Margaret Lauterbach  


To: Gardens@LSV.UKY.EDU 

Sent: 4/10/01 10:48:26 AM 

Subject: How do you pronounce herb?





Okay, I need to know: what is the correct American pronunciation of 

"Herb"?  Is it "Herb" as in the man's nickname, or is it 
'erb?  It makes a 

major difference in selection of indefinite articles.  Thanks, 
Margaret L

 

 



 

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<META content="text/html; charset=windows-1251" http-equiv=Content-Type>
<META content="MSHTML 5.00.3105.105" name=GENERATOR></HEAD>
<BODY>
<DIV><FONT face="Arial Baltic">I think that's one of the words that can go either way. I was always taught to say 'erb, but many well educated people say "herb". Ah, here we are, Webster's says the U.S. pronounce it 'erg and the British pronounce it "herb". </FONT></DIV>
<BLOCKQUOTE style="BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">
<DIV style="FONT: 10pt Arial">----- Original Message ----- </DIV>
<DIV style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B> <A href="mailto:mlaute@MICRON.NET" title=mlaute@MICRON.NET>Margaret Lauterbach</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To: </B><A href="mailto:mlaute@MICRON.NET" title=mlaute@MICRON.NET>Gardens@LSV.UKY.EDU</A></DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> 4/10/01 10:48:26 AM </DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> How do you pronounce herb?</DIV>
<DIV><BR></DIV><FONT size=2>
<P>
<DIV>Okay, I need to know: what is the correct American pronunciation of </DIV>
<DIV>"Herb"?&nbsp;&nbsp;Is it "Herb" as in the man's nickname, or is it 'erb?&nbsp;&nbsp;It makes a </DIV>
<DIV>major difference in selection of indefinite articles.&nbsp;&nbsp;Thanks, Margaret L</DIV>
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From chris@voodooland.net Tue Apr 10 19:07:06 2001
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On Tue, 10 Apr 2001, Margaret Lauterbach wrote:

> Okay, I need to know: what is the correct American pronunciation of
> "Herb"?  Is it "Herb" as in the man's nickname, or is it 'erb?  It makes a
> major difference in selection of indefinite articles.  Thanks, Margaret L

Margaret,

	AFAIK, it is pronounced "erbs". The H is silent. The man's name
Herb is pronounced WITH the H. But herb in relation to spices, the H is
silent.

Chris



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both
http://dictionary.cambridge.org/define.asp?key=herb*1+0
flip a coin on your indefinite article

Margaret Lauterbach wrote:
> 
> Okay, I need to know: what is the correct American pronunciation of
> "Herb"?  Is it "Herb" as in the man's nickname, or is it 'erb?  It makes a
> major difference in selection of indefinite articles.  Thanks, Margaret L

From kanawa@rocler.qc.ca Sat Apr  7 14:15:50 2001
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Subject: Re: Poison Plants
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Another possibility is to use Yucca.  If you are in zones 5-11+ you can
plant yucca varieties under each window to help deter burglars.
I did in Florida and they really helped.  Lived in a rough side of town and
never once was broken into.
It grows pretty fast, is easy to care for and in the end you can eat the
flowers and make shampoo from the root if you like.
I always did like multi-purpose plants.
Melana
Edible Wild Kitchen
www.ediblewild.com
Sche tes pleurs ma soeur



From macphee@net1plus.com Sat Apr  7 02:35:03 2001
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Date: Fri, 6 Apr 2001 19:35:03 -0400
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the Seed Cooperative based in Maine
http://www.fedcoseeds.com/
joanie
~~~

What's Fedco?


From snielsen@orednet.org Sat Apr  7 00:20:22 2001
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On Fri, 6 Apr 2001, Margaret Lauterbach wrote:

> I recommend pyracantha. Burglars who don't want to be heard wear sneakers. 
> Pyracantha isn't known as firethorn for nothing.  Heh, heh. Margaret L

Actually, my recommendation for this problem is not herbal. Get a
gander. Seriously, a pair of geese will deter strong men and wild
dogs. They are fiercely territorial (require fencing around the yard, 
however). They're great lawn mowers, and provide a nice fertilizer for 
the beds. The downside is, they are not very discriminating about
which plants they eat, so it takes some planning to have them where
you want them.

But I promise you, a big, grey Toulouse gander will stand off any 
burglar in the business (unless he grew up on a goose farm!). And
just listen to the bad guy try to complain to the judge that he was 
attacked by a goose when he entered your property! ;-)

Susan
--
Susan Nielsen        | "Every year, back comes Spring, with nasty 
snielsen@orednet.org | little birds yapping their fool heads off 
		     | and the ground all mucked up with plants." 
		     |                           --Dorothy Parker
 


From mlaute@MICRON.NET Fri Apr  6 21:53:12 2001
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Date: Fri, 06 Apr 2001 12:53:12 -0600
To: HERBS-L@orednet.org
From: Margaret Lauterbach <mlaute@MICRON.NET>
Subject: Re: Poison Plants
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I recommend pyracantha. Burglars who don't want to be heard wear sneakers. 
Pyracantha isn't known as firethorn for nothing.  Heh, heh. Margaret L


>And especially poison ivy: if you were foolish enough to put it somewhere
>particular, it would _not_ stay where you put it.  I've never done anything
>with it but tear it out, but it's all over my three acres, and keeps coming
>back to the places that I tear it out.  It's a rare summer day in which I
>do not have at least one patch of the rash _somewhere_ on my skin itching!
>And it wouldn't deter burglars: I suspect most of them, like most average
>humans, wouldn't recognize it--only particular people, like gardeners and
>hikers, notice much difference between one green leaf and another.  They'd
>be punished for their burglary, but the punishment would come days and
>weeks later, and the damage would be done and the stuff would be gone.
>Thorny things, now, _there's_ a deterrent! And you could pick one that's
>not a spreader.  Blackberries, to some extent, are spreaders, but you do
>get the benefit of the berries and the medicinal tea from the leaves as
>well as the privacy/burglary deterrence.




From polycarpa@ckt.net Fri Apr  6 20:04:41 2001
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Amen.

And especially poison ivy: if you were foolish enough to put it somewhere
particular, it would _not_ stay where you put it.  I've never done anything
with it but tear it out, but it's all over my three acres, and keeps coming
back to the places that I tear it out.  It's a rare summer day in which I
do not have at least one patch of the rash _somewhere_ on my skin itching! 
And it wouldn't deter burglars: I suspect most of them, like most average
humans, wouldn't recognize it--only particular people, like gardeners and
hikers, notice much difference between one green leaf and another.  They'd
be punished for their burglary, but the punishment would come days and
weeks later, and the damage would be done and the stuff would be gone. 
Thorny things, now, _there's_ a deterrent! And you could pick one that's
not a spreader.  Blackberries, to some extent, are spreaders, but you do
get the benefit of the berries and the medicinal tea from the leaves as
well as the privacy/burglary deterrence.

"Susan L. Nielsen" wrote:
> 
> On Thu, 5 Apr 2001, Theditor wrote:
> 
> >   You know, I read an article about that: planting poison ivy to
> > "discourage" burglars - I haven't had the nerve to try it but now
> > I'm thinking about it more and more!
> 
> Don't ever plant anything you don't want to live with.

>

From snielsen@orednet.org Fri Apr  6 19:54:03 2001
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Date: Fri, 6 Apr 2001 09:54:03 -0700 (PDT)
From: "Susan L. Nielsen" <snielsen@orednet.org>
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From: "Carol Feuerstein" <cara.df@verizon.net>
Subject: Re: What's up
Date: Fri, 6 Apr 2001 09:55:00 -0700

I"m in zone 24, the Southern California coastal area.  It's sunny this =
morning and 72, but has been cool( 60-65) and cloudy most of the week. =
The geranium incanum ( true geranium) is glorious right now, translucent =
purple flowers covering the ground and it stays in bloom through the =
summer.  My favorite groundcover.
Lavender is blooming, the oregano has lots of new growth, and the sage =
is definitely perking up. Oh and my strawberry patch is covere with =
white blooms and some little berries forming.  Happy Spring.
Cara
----- Original Message -----=20
  From: Cathryn Clark-Dawe=20
  Sent: Thursday, April 05, 2001 7:36 PM
  Subject: RE: What's up


  What's up here in New Hampshire (zone 5) is snow still
  covering the ground, and a forecast for more tomorrow!

  Cathryn




From snielsen@orednet.org Fri Apr  6 19:41:35 2001
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From: "Susan L. Nielsen" <snielsen@orednet.org>
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On Thu, 5 Apr 2001, Theditor wrote:

>   You know, I read an article about that: planting poison ivy to 
> "discourage" burglars - I haven't had the nerve to try it but now 
> I'm thinking about it more and more!

Don't ever plant anything you don't want to live with.

Susan
--
Susan Nielsen        | "Every year, back comes Spring, with nasty 
snielsen@orednet.org | little birds yapping their fool heads off 
		     | and the ground all mucked up with plants." 
		     |                           --Dorothy Parker
 


From Herbgourmt@AOL.COM Fri Apr  6 15:41:50 2001
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Subject: Re: What's up
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What's Fedco?

From macphee@net1plus.com Fri Apr  6 14:04:01 2001
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From: "Joanie MacPhee" <macphee@net1plus.com>
To: <HERBS-L@orednet.org>
Subject: Re: What's up
Date: Fri, 6 Apr 2001 07:04:01 -0400
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I just drove to Marlboro and Keene (NH) yesterday (semi-annual 50% off used
book sale) and there are still 12 foot high snowbanks in New Ipswich.  The
snowcover down here in zone 5 central Massachusetts (just west of major
flooding) is down to a foot in my field, though I still see 3 foot drifts
and banks across the road.  Spring? Sure, yeah..the maple sap is still
running.  Fedco's seed ordering deadline is next week...guess I should think
about getting in an order...the snow WILL eventually melt.  It did back in
the 60's, when winters like this were the norm.  Joanie


>What's up here in New Hampshire (zone 5) is snow still
>covering the ground, and a forecast for more tomorrow!
>
>Cathryn



From cathryncdpl@yahoo.com Fri Apr  6 05:36:19 2001
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Date: Thu, 5 Apr 2001 19:36:19 -0700 (PDT)
From: Cathryn Clark-Dawe <cathryncdpl@yahoo.com>
Subject: RE:  What's up
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What's up here in New Hampshire (zone 5) is snow still
covering the ground, and a forecast for more tomorrow!

Cathryn

__________________________________________________
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From Theditor@netzero.net Thu Apr  5 23:10:17 2001
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  -----Original Message-----
  From: Janine Wellington <einedt@yahoo.com>
  To: HERBS-L@orednet.org <HERBS-L@orednet.org>
  Date: Thursday, March 22, 2001 1:45 AM


  Just a note to say hello to everyone.  I'm new to the
  list and thought it would be nice just to say hi.

  Hello and Welcome to the group.  Your message reminds me that its time =
to "get out there" and start my garden for this year.  Each year I keep =
telling myself that I'm going to start early but it hasn't happened.  I =
live right near a community garden and they are already out starting =
theirs.  I have got to get going!

  TheHill's Editor
  http://www.angelfire.com/pa/TheEditor/journalg.html - My Gardening =
Journal
  (Still working on that signature line! (-;


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  <DIV><FONT face=3DArial size=3D2><B>-----Original =
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  </B>Janine Wellington &lt;<A=20
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e:=20
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telling=20
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live=20
  right near a community garden and they are already out starting =
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  I have got to get going!</FONT></DIV>
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  =
href=3D"http://www.angelfire.com/pa/TheEditor/journalg.html">http://www.a=
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From Herbgourmt@AOL.COM Wed Apr  4 16:58:03 2001
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From: Herbgourmt@AOL.COM
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Date: Wed, 4 Apr 2001 09:58:03 EDT
Subject: Re: Thai Basil?
To: HERBS-L@orednet.org
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Dear Sherry 

Thai basil has a stronger, sharper flavor than Genovese. It is also somewhat 
hardier. Spin it w/ oil in your food processor or just mash it together 
before freezing in a air tight container. The oil will protect the leaf. 

Debbie

From carolewne@home.com Wed Apr  4 16:52:09 2001
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Date: Wed, 4 Apr 2001 06:52:09 -0700
To: HERBS-L@orednet.org
From: carolewne@home.com (Carole Palmer)
Subject: Re: Thai Basil?
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I agree with Cindy, except:

>1)  Does Thai basil taste different from regular Italian basil?  If so, how
>so?
I think it's got a stronger flavor. Maybe clove is a good description, but
my tastebuds also find it more "anise-y".

>2)  Are the growing requirements different for Thai basil or the same as
>other basils?
Also, Thai basil seems to be hardier than "regular" basil. It is more
drought-tolerant, more cold-tolerant and more likely to be a perennial. I
have a 3-year-old plant in my side yard that is gearing up for yet another
season.

Good luck...

Carole, Zone 9 - Phoenix, AZ

(where our basils also become large shrubs in the "dry heat"!)



From micyn@cvtv.net Wed Apr  4 15:18:07 2001
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Date: Wed, 4 Apr 2001 07:18:07 -0500
To: HERBS-L@orednet.org
From: micyn@cvtv.net (Cindy Meredith)
Subject: Re: Thai Basil?
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 From Sherry in Oregon:

>1)  Does Thai basil taste different from regular Italian basil?  If so, how
>so?

Thai Basil has a very different flavor from Italian Basil. It has a 
sort of clove flavor, I think.

>2)  Are the growing requirements different for Thai basil or the same as
>other basils?

No. Same requirements: sun, heat, water.

>3)  Is there a way of preserving Thai basil for future use in curries?  I
>know drying doesn't work, but I was wondering if freezing or freezing in
>ice cubes would work for Thai basil in such recipes.

It depends how you use the basil. I do ice cubes with just basil, 
usually Italian, to add to pasta sauces, etc. The flavor is 
remarkably like fresh.
You can also preserve basil in oil, keep it in the freezer, but 
because oil doesn't freeze solid, you can then scrape off small 
amounts as you need them. This does add oil to the recipe, however.

Cindy in TX. (where basil takes over the garden in our hottest months)



From sherry@clipper.net Wed Apr  4 04:21:41 2001
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Date: Tue, 03 Apr 2001 18:21:41 -0700
To: HERBS-L@orednet.org
From: Sherry Rose <sherry@clipper.net>
Subject: Thai Basil?
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Hi all,

I've recently become addicted to Thai food and would like to be able to
make it at home.  My favorite recipe, Thai red curry, requires Thai basil.
Without it, the dish is just not the same.

I have several questions I'm hoping you can help me with:

1)  Does Thai basil taste different from regular Italian basil?  If so, how
so?

2)  Are the growing requirements different for Thai basil or the same as
other basils?

3)  Is there a way of preserving Thai basil for future use in curries?  I
know drying doesn't work, but I was wondering if freezing or freezing in
ice cubes would work for Thai basil in such recipes.

Regards and thanks,

Sherry in Oregon

