From aparker@shianet.org Wed Aug 01 21:45:46 2001

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

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References: <005e01c1171f$5ad1abc0$408528d8@pp1005622onem> <007a01c118bf$b2dc80a0$708528d8@pp1005622onem>

Subject: Re: drying apples..

Date: Wed, 1 Aug 2001 14:45:46 -0400

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a person told me to spray the dried apple slices with furniture finish.  ??





From polycarpa@ckt.net Wed Aug 01 22:59:59 2001

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Date: Wed, 01 Aug 2001 14:59:59 -0500

From: Sibyl Smirl <polycarpa@ckt.net>

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To: HERBS-L@orednet.org

Subject: Re: drying apples..

References: <005e01c1171f$5ad1abc0$408528d8@pp1005622onem> <007a01c118bf$b2dc80a0$708528d8@pp1005622onem> <003401c11aba$300ecc80$728628d8@pp1005622onem>

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Should be good for wreaths and such that will only be looked at.  Not to

eat, obviously!  ;^)



Paulette wrote:

> 

> a person told me to spray the dried apple slices with furniture finish.  ??



From doc.brian@juno.com Thu Aug 02 03:43:45 2001

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Date: Wed, 1 Aug 2001 17:43:45 -0700

Subject: Re: drying apples..

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We have personal experience with apples, living on an apple orchard and

furniture polish is not the way to go. I would suggest air dry on a

string, then dip them into a finish like varnish or shellac to seal them

in entirely. 



On Wed, 01 Aug 2001 14:59:59 -0500 Sibyl Smirl <polycarpa@ckt.net>

writes:

> Should be good for wreaths and such that will only be looked at.  Not 

> to

> eat, obviously!  ;^)

> 

> Paulette wrote:

> > 

> > a person told me to spray the dried apple slices with furniture 

> finish.  ??



Brian Sondergaard



"Pray for the peace of Jerusalem; they shall prosper that love thee. 

If I forget thee, O Jerusalem, let my right hand forget her cunning."



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From aparker@shianet.org Thu Aug 02 16:05:51 2001

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

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Subject: Re: drying apples..

Date: Thu, 2 Aug 2001 09:05:51 -0400

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When you dip the apple slices (attached to a string) how do you have them

hooked to the

string?  I'm guessing, obviously, that you hang the apple slice by the

string after dipping.

I was wondering if the string would be dried against the apple?





From doc.brian@juno.com Sun Aug 05 01:24:58 2001

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Date: Sat, 4 Aug 2001 15:24:58 -0700

Subject: Re: drying apples..

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You can do it that way, or you can hang them on something like a dowel to

take the slack off the string/remove the string (your choice)



On Thu, 2 Aug 2001 09:05:51 -0400 "Paulette" <aparker@shianet.org>

writes:

> When you dip the apple slices (attached to a string) how do you have 

> them

> hooked to the

> string?  I'm guessing, obviously, that you hang the apple slice by 

> the

> string after dipping.

> I was wondering if the string would be dried against the apple?

> 



Brian Sondergaard



"Pray for the peace of Jerusalem; they shall prosper that love thee. 

If I forget thee, O Jerusalem, let my right hand forget her cunning."



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From aparker@shianet.org Mon Aug 06 01:27:32 2001

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

To: <HERBS-L@orednet.org>

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Subject: Re: drying apples..

Date: Sun, 5 Aug 2001 18:27:32 -0400

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Shellac..  is this the same way they seal after drying the baked items?

...and! how the heck do you dry a huge loaf of bread and have it still look

so nice?    





From aparker@shianet.org Thu Aug 09 15:17:35 2001

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

To: <HERBS-L@orednet.org>

References: <20010804.152621.-193249.0.Doc.Brian@juno.com> <001201c11dfd$d685aa20$e78528d8@pp1005622onem>

Subject: SO HOT!!!

Date: Thu, 9 Aug 2001 08:17:35 -0400

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We haven't had rain since June 8 and I don't have to worry about bringing

the herbs in to dry, they're doing it right on the stem!



I went to the farmers Mkt. yesterday and bought a small basket of 'fool ya'

peppers.

They look exactly like hyalophania.(sp)  green hot peppers but taste like a

green bell pepper.

I'm going to have some fun with these :)





From aparker@shianet.org Thu Aug 09 17:33:00 2001

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

To: <HERBS-L@orednet.org>

References: <20010804.152621.-193249.0.Doc.Brian@juno.com> <001201c11dfd$d685aa20$e78528d8@pp1005622onem> <000b01c120cd$488d7860$c78428d8@pp1005622onem> <s315ntctl3n4t4scd19fm3kc1h5v0tqnha@4ax.com>

Subject: Re: SO HOT!!!

Date: Thu, 9 Aug 2001 10:33:00 -0400

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Yes, ..LOL.... jalapeno.  Thanks, it was driving me crazy trying to spell it

right!





From aparker@shianet.org Sat Aug 11 19:04:33 2001

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

To: <HERBS-L@orednet.org>

References: <20010804.152621.-193249.0.Doc.Brian@juno.com> <001201c11dfd$d685aa20$e78528d8@pp1005622onem> <000b01c120cd$488d7860$c78428d8@pp1005622onem> <s315ntctl3n4t4scd19fm3kc1h5v0tqnha@4ax.com> <01b801c120e0$338b12c0$648528d8@pp1005622onem>

Subject: Finally, rain!

Date: Sat, 11 Aug 2001 12:04:33 -0400

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not much, but at least the poor plants are looking better.



My basil, my most favorite herb, isn't as full/bushy as usual, but I'll be

able to get at least one harvest from it.



The fennel did 'nothing'.  What few sprouts that did managed to make it

earlier this spring dried up.  Not a good year for herbs at our house.

The only 'crop' was the loveage.  My cherished sage plant, my huge! old

sage plant is so sad looking.  I thought they liked it dry, well apparently

this

is a bit to dry.  I'm concerned that it's going to die, if not now, through

the winter

for sure.





From snielsen@orednet.org Sat Aug 11 22:05:47 2001

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Date: Sat, 11 Aug 2001 12:05:47 -0700 (PDT)

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

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To: HERBS-L@orednet.org

Subject: Re: Finally, rain!

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---------- Forwarded message ----------

Date: Sat, 11 Aug 2001 12:44:56 -0600

From: "connie k.hoy" <coneh@qwest.net>



Hi Paulette,

Not sure where your at but as to the Sage,they get tired and will set seed

around..

Especially if you dont pick the flowers off frequently..

It takes a lot of plant energy to produce seed...But thats the natural order of

things..

Another thing you can do/try is in the fall or next spring(if your in a cold

area)cut it down to say 8-12" and if its not too 'tired' it will regrow good

as  ever...

Search around for seedlings and plant where you'd like it as a replacement

,just in case.



Which Fennel are you growing?

Foliage type or fleshy type?

The foliage type(like Dill fol.) is very drought tolerant once established(its

tap rooted) and can get very tall(4-10').

The short ,pale, fleshy type for adding to salads etc.(name escapes me)requires

more water and attention to reach good size.

For now deep water it and see if it picks up with the cooler weather.



Feed the basil and water well (just think moisture loving mint,which its

related to)as it requires it for fast growth ..

Or take some cuttings put in water and plant  rooted starts into pots to

prolong your supply..

Hope you dont mind the suggestions,I used to grow for local restaurants and boy

I had to learn alot in a hurry.

Best to all,

C.....





Paulette wrote:



> not much, but at least the poor plants are looking better.

>

> My basil, my most favorite herb, isn't as full/bushy as usual, but I'll be

> able to get at least one harvest from it.

>

> The fennel did 'nothing'.  What few sprouts that did managed to make it

> earlier this spring dried up.  Not a good year for herbs at our house.

> The only 'crop' was the loveage.  My cherished sage plant, my huge! old

> sage plant is so sad looking.  I thought they liked it dry, well apparently

> this

> is a bit to dry.  I'm concerned that it's going to die, if not now, through

> the winter

> for sure.





From aparker@shianet.org Sun Aug 12 15:22:54 2001

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

To: <HERBS-L@orednet.org>

References: <20010804.152621.-193249.0.Doc.Brian@juno.com>

Subject: question....

Date: Sun, 12 Aug 2001 08:22:54 -0400

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I've got a friend that would like to join the list.  My problem is this....

our home was broke into and the computer system stolen, with it naturally

all files..... info....  (my herb file!!)

Once we replaced it with this computer I continued to get my mail.  BUT

I don't have any of the stored info on joining the list.  Where the heck did

I

find it!  This wasn't a problem until she wanted to get on, .... I've looked

in various

sites/places but not the right ones.



Please, ... send help!





From polycarpa@ckt.net Mon Aug 13 08:41:40 2001

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Date: Mon, 13 Aug 2001 00:41:40 -0500

From: Sibyl Smirl <polycarpa@ckt.net>

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We are a very dormant list.



See

http://www.ibiblio.org/herbmed/archives.html



Paulette wrote:

> 

> I've got a friend that would like to join the list.  My problem is this....

> our home was broke into and the computer system stolen, with it naturally

> all files..... info....  (my herb file!!)

> Once we replaced it with this computer I continued to get my mail.  BUT

> I don't have any of the stored info on joining the list.  Where the heck did

> I

> find it!  This wasn't a problem until she wanted to get on, .... I've looked

> in various

> sites/places but not the right ones.

> 

> Please, ... send help!



From diehlr@INDIANA.EDU Sun Aug 12 23:39:10 2001

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Date: Sun, 12 Aug 2001 15:39:10 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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Subject: Two questions

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We have a bumper crop of nutsedge this year (it came in in some mulch my

husband bought, apparently). In weeding, I noticed how good the roots

smell. At least, they do to my nose! Kind of a peppery fragrance. This

made me wonder whether nutsedge roots are at all useful in cooking or for

other herbal use. Anyone know?



Second, I have a Louisiana cookbook that has a recipe I would like to try;

it calls for herbsaint. I assume this is a local name for some herb, 

but am not sure. Can anyone shed some light on this? How can I obtain

some, or what can be substituted?



Thanks.



Bobbi 







From snielsen@orednet.org Mon Aug 13 00:00:29 2001

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Date: Sun, 12 Aug 2001 14:00:29 -0700 (PDT)

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

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To: HERBS-L@orednet.org

Subject: Re: Two questions

In-Reply-To: <Pine.GSO.3.96.1010812153334.28229D-100000@kate.ucs.indiana.edu>

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On Sun, 12 Aug 2001, Bobbi Diehl wrote:



> We have a bumper crop of nutsedge this year (it came in in some mulch my

> husband bought, apparently). In weeding, I noticed how good the roots

> smell. At least, they do to my nose! Kind of a peppery fragrance. This

> made me wonder whether nutsedge roots are at all useful in cooking or for

> other herbal use. Anyone know?



Boy, it would be great to have a Latin name for this one. What is

nutsedge?? What part of the world does it inhabit?



> Second, I have a Louisiana cookbook that has a recipe I would like to try;

> it calls for herbsaint. I assume this is a local name for some herb, 

> but am not sure. Can anyone shed some light on this? How can I obtain

> some, or what can be substituted?



Herbsaint is an anise-flavored liqueur. It's used in New Orleans

cooking... I would imagine you could substitute one of the other

anise-flavored liqueurs -- there seem to be a lot of them. Hope

that advise is not anathema to the Louisiana-born. ;-)



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 dorsettm@scin.quik.com Mon Aug 13 00:46:44 2001

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From: "Dorsett" <dorsettm@scin.quik.com>

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Subject: RE: Two questions

Date: Sun, 12 Aug 2001 16:46:44 -0500

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> We have a bumper crop of nutsedge this year (it came in in some mulch my

> husband bought, apparently). In weeding, I noticed how good the roots

> smell. At least, they do to my nose! Kind of a peppery fragrance. This

> made me wonder whether nutsedge roots are at all useful in cooking or for

> other herbal use. Anyone know?



Yellow nutsedge tastes sweet, and I've thought about harvesting the tubers

for use...but they're tiny little things.



Chufa is closely related, and seems useful in several ways:

  http://www.siu.edu/~ebl/leaflets/nutsedge.htm

IDs yellow nutsedge as compared to similar weeds:

  http://www.ppws.vt.edu/scott/weed_id/cypes.htm

More information from an Ohio State weed ID page:

 http://www.oardc.ohio-state.edu/scripts/weed.dll/getone.150.htm





Barb in Southern Indiana  Zone 5/6  dorsettm@scin.quik.com

    A root is a flower that disdains fame.











From SaraAnneC@AOL.COM Mon Aug 13 02:01:33 2001

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From: SaraAnneC@AOL.COM

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In a message dated 08/12/2001 4:01:50 PM Central Daylight Time, 

snielsen@orednet.org writes:



<< Boy, it would be great to have a Latin name for this one. What is

 nutsedge?? What part of the world does it inhabit? >>



Yellow nutsedge, Cyperus esculentus, is a perennial grass that spreads by 

nut-like tubers and rhizomes. It isn't really yellow, but it is less green 

than most of the grasses. It is extremely difficult to eradicate because (a) 

the narrow, waxy leaves resist penetration by herbicides like Roundup and (b) 

when you pull up any individual plant, you leave the tubers etc. behind to 

re-grow.



On another list I am on, I have recently been given to understand these 

nutlets are edible and tasty -- reminded one person of garbanzo beans.



I live in Southwest Indiana (Zone 6a) and nutsedge is a real nuisance around 

here.



Fondly,

SaraAnneC



From snielsen@orednet.org Mon Aug 13 03:28:47 2001

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---------- Forwarded message ----------



Date: Sun, 12 Aug 2001 17:24:05 -0400

From: Chris Garriss <cgarriss@garriss.net>

Subject: Re: Two questions



Excerpted from:



NUTSEDGE MANAGEMENT WORKSHOP



A DAY WITH THE WORLD'S WORST WEED



Purple nutsedge is found in the warmer parts of southern California, Arizona,

and 11 southeastern states. In the northern hemisphere it is seldom found above

the 35th parallel or where the average mid-winter air temperatures drop below

28F. Purple nutsedge is favored by full sun, warm temperatures, sandy soils, and

moist soil conditions. World-wide it is rated as the world's worst weed. Purple

nutsedge is thought to have originated in India and now can be found as a

serious or problem weed in more than 70 countries. It is a severe problem in

most irrigated summer crops throughout the tropical and semitropical regions. It

has been reported to infest cotton, rice,

cowpea, beans, soybeans, tomatoes, melons, carrots, tree and vine crops, turf,

and ornamentals. The tubers of yellow nutsedge are used for food in many

countries. The tubers of purple nutsedge have a very strong and unpleasant

taste. One reference did tout a medicinal use for the tuber.



Yellow nutsedge is found throughout most of California and in all fifty states,

except North Dakota and Alaska. In the northern hemisphere it is found up to

about the 50th parallel. World-wide yellow nutsedge has been listed as a serious

or problem weed in over 18 countries. Yellow and purple nutsedge are limited to

locations where the

average mid-winter air temperature does not drop below 0F. Yellow nutsedge's

favored habitat includes sites with high light, sandy soils, and high soil

moisture. World-wide it is rated in the top 20 of the world's worst weeds, most

often as number 16 or number 12. It is most commonly found in subtropical

regions. In California it probably ranks

above purple nutsedge as a serious weed due to its wider distribution in the

state. Yellow nutsedge is easily in the top ten of our worst weeds. Yellow

nutsedge is also a problem in cotton, rice, beans, soybeans, tomatoes, melons

carrots, tree and vine crops, turf, and ornamentals.



Yellow nutsedge has been cultivated as a food crop. It has been grown for hog

pasture in the southeast U.S. In the Mediterranean Region it is known as

"chufa", a food and beverage crop. The tubers are often eaten raw, cooked,

ground to make a beverage after soaking, or scorched and ground to make an

"instant coffee". One recipe calls for roasting until dark brown, grinding, and

brewing a tablespoon of the powder per cup of water. Toasted tubers are eaten as

"earth almonds". Many people consider them to be quite good. The tubers are also

touted to have some medicinal uses in the treatment of: boils, colds, colic,

stomachache, ulcers, bladder and other ailments.



The nutsedges cause serious economic losses. Nutsedge is an example of a weed

that can reduce land values. If heavy infestations are present on agricultural

land, value can be reduced by as much as $150 per acre. In crops that they

infest it is common to have reports of up to 50% yield losses. Most of the

damage that nutsedges do to

annual crops is done early in the growing season, where heavy infestations,

sometimes exceeding 2,000 plants per square meter, compete with crop seedlings

for light, moisture, and nutrients. If nutsedge can be reduced early with

herbicides, cultivation, or hand weeding, and the crop gains a height advantage,

then the competitive effects

of nutsedge are reduced by crop shading. Heavy infestations of nutsedge often

prohibit the production of summer crops. This necessitates summer fallow and

rotation to other less profitable crops. Where practical, as in high value

vegetable production, nutsedge infested land has been fumigated. Fumigation is

often used for disease and

nematode infestation as well as nutsedge control. Fumigation is very expensive,

sometimes exceeding $800 per acre. Fumigation reduces nutsedge, but may not

eradicate it from the site.



In turf, nutsedge has a different and unsightly texture than desirable turf

species. Nutsedge grows more rapidly than turf, extending its shiny leaves above

the turf canopy. It is readily apparent two to three days after mowing. In

addition, the sod strength of nutsedge is much weaker than normal turf species;

providing poorer footing for athletic events. Ornamental areas which become

overgrown with nutsedge grow poorly and are of inferior quality. Hand removal of

nutsedge from these areas is extremely expensive; and due to the regrowth of

buried tubers, is usually not successful. Often the only solution for nutsedge

is to remove infested soil down to a depth of three feet

and replace the soil with tuber-free soil. This operation can cost thousands of

dollars per acre. The nutsedges are examples of weeds where the economic damage

is not only due to the cost in lost production of crops and ornamentals, but

also in the cost of waging an ongoing war on this serious pest.



Few weeds have had as much research as the nutsedges. Many researchers have

spent significant portions of their careers studying these pests. Bendixen in

Ohio spent years studying the anatomy and sprouting of tubers. Dave Bayer at UC

Davis studied germination, apical dominance, and translocation of herbicides in

yellow and purple nutsedge. Boise Day at UC Riverside studied the effects of

drying on tuber survival. Jodie Holt at UC Riverside has studied the biology of

both purple and yellow nutsedge.  Paul Keeley at the USDA Shafter Research

station in California studied the effects of cropping systems and herbicides on

nutsedge survival. UC Farm Advisors Bill Fisher, Harold Kempen, Harry Agamalian,

Tim Prather, Carl Bell, Cheryl Wilen, and Robert Kallenbach have dealt with the

cultural and chemical control of these pests. UC Specialists including Clyde

Elmore, Milt McGiffen, and Art Lange have worked extensively with nutsedges and

their management.



Many herbicides have been studied for their effects on the nutsedges. Early

reports were published in the 1950's about control with a new miracle herbicide,

2,4-D. Later reports dealt with the use of MSMA, bentazon, thiocarbamates (EPTC,

cycloate, etc.), the acid amides (alachlor, metolachlor, etc.), triazines

(atrazine, metribuzin,etc.), uracils (bromacil) and fumigants (methyl bromide

and metham), glyphosate, and finally the imidazolinone (imazaquin and

imazethapyr) and the sulfonylurea (halosulfuron) herbicides. We have come a long

way in the last 50 years. I can remember crawling around on my hands and knees

to place a drop of 2,4-D from an eye-dropper into the central whorl of nutsedge

plants in my lawn (with little success). Now one or two applications of

halosulfuron will control either yellow or purple nutsedge in turf for a whole

season. It is true that we now have many chemical tools that can be useful in a

nutsedge management program. However, no one herbicide can completely control

nutsedge, and a combination of chemical and cultural methods are usually

required.



Nutsedge management continues to be an elusive goal, one which may take several

more research careers and years to solve.



There was a good bit more, but this should tell you more than you really want to

know.



A cautionary note:  Don't try eating anything that you are not absolutely sure

of the identification of.







From snielsen@orednet.org Mon Aug 13 19:39:00 2001

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Date: Mon, 13 Aug 2001 09:39:00 -0700 (PDT)

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---------- Forwarded message ----------



Date: Mon, 13 Aug 2001 06:59:34 -0600

From: Margaret Lauterbach <melauter@earthlink.net>



Hortus III indicates this is (might be) Cyperus esculentus. Sturtevant's 

Notes on Edible Plants indicates this is also called Chufa, Earth Almond 

and Zulu Nuts.  It's apparently popular in many parts of the world as an 

edible, and has been found in Egyptian tombs of the twelfth dynasty (ca. 

2200 B.C.).  My J.L. Hudson catalog is not a current edition, but he 

carried them as of '97. They can't be shipped to California.  Margaret L



> > We have a bumper crop of nutsedge this year (it came in in some mulch my

> > husband bought, apparently). In weeding, I noticed how good the roots

> > smell. At least, they do to my nose! Kind of a peppery fragrance. This

> > made me wonder whether nutsedge roots are at all useful in cooking or for

> > other herbal use. Anyone know?

>

>Boy, it would be great to have a Latin name for this one. What is

>nutsedge?? What part of the world does it inhabit?





From snielsen@orednet.org Mon Aug 13 00:03:02 2001

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Date: Sun, 12 Aug 2001 14:03:02 -0700 (PDT)

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

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---------- Forwarded message ----------

Date: Sun, 12 Aug 2001 16:53:43 -0400

From: Chris Garriss <cgarriss@garriss.net>



Herbsaint

Developed and made primarily in New Orleans, Herbsaint is an anise-flavored

LIQUEUR that is used in such specialties as OYSTERS ROCKEFELLER.



And from a history about the Sazerac Cocktail:



Around 1870, a gentleman by the name of Thomas Handy took over as proprietor

of the Sazerac House, and the primary ingredient was changed from cognac to

rye whiskey (due to popular American tastes as well as to the difficulty of

obtaining cognac at the time).  Eventually the now-banned absinthe has been

replaced by the locally-produced pastis called Herbsaint (although if you

can't find it you may substitute Pernod or any good pastis, or even good

absinthe if you live in an area where it's available -- avoid Hill's from the

Czech Republic). The drink has been enjoyed this way for over 130 years, and

over 150 if you include the original version made with Cognac.





Bobbi Diehl wrote:



> Second, I have a Louisiana cookbook that has a recipe I would like to try;

> it calls for herbsaint. I assume this is a local name for some herb,

> but am not sure. Can anyone shed some light on this? How can I obtain

> some, or what can be substituted?





From carolewne@home.com Mon Aug 13 20:46:36 2001

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From: carolewne@home.com (Carole Palmer)

Subject: Re: Nutsedge

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Since the consensus seems to be that at least some varieties of nutsedge

are edible, I vote that anyone who wants to give it a try take their

nutlets to the local County Extension or university agriculture department

for positive identification.



Then let us know how you incorporated them into a recipe!



Carole

Zone 9 - Phoenix, AZ

...where the basil is booming but the catnip just lost the last of its nine

lives to heatstroke...







From diehlr@INDIANA.EDU Mon Aug 13 21:47:46 2001

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Date: Mon, 13 Aug 2001 13:47:46 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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According to Epicurious's Food Dictionary, Chufa (aka yellow nutsedge):



"[CHOO-fuh] Actually the tiny, tuberous roots of an African plant of the

sedge family, chufa 'nuts' are immensely popular in Spain and Mexico,

primarily as a base for the refreshing drink, HORCHATA. They have a brown,

bumpy skin and a sweet, chestnutlike flavor. Dried chufas are available in

bags in many Latin markets and health-food stores.  Store them, tightly

wrapped, in a cool, dark place for up to a year. Besides their use in

horchatas, chufas make an excellent snack. They're also known as earth

almonds, earthnuts and tiger nuts."



Volunteers?



By the way, the sedge called Papyrus is a close relative of this plant.



Bobbi Diehl

Bloomington, IN

zone 5/6

 















From polycarpa@ckt.net Mon Aug 13 22:32:22 2001

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Date: Mon, 13 Aug 2001 14:32:22 -0500

From: Sibyl Smirl <polycarpa@ckt.net>

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I don't know whether to be happy or disappointed that I don't have the

"problem"!  ;^)  Don't know the plant when I see it, don't have any weeds

that fit the description. 



It seems to me, though, that if people knew that it's edible, and developed

a taste for it, very quickly it wouldn't be a problem.



Let's try to make this list a little less dormant, shall we?



Carole Palmer wrote:

> 

> Since the consensus seems to be that at least some varieties of nutsedge

> are edible, I vote that anyone who wants to give it a try take their

> nutlets to the local County Extension or university agriculture department

> for positive identification.

> 

> Then let us know how you incorporated them into a recipe!

> 

> Carole

> Zone 9 - Phoenix, AZ

> ...where the basil is booming but the catnip just lost the last of its nine

> lives to heatstroke...



From diehlr@INDIANA.EDU Mon Aug 13 23:17:12 2001

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Date: Mon, 13 Aug 2001 15:17:12 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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I just consulted with a weed expert on campus here (Prof. Charles Heiser),

and learn that "my" weed may be False Nutsedge, Cyperus strigosus, rather

than Yellow Nutsedge, C. esculentus. It lacks the nutlike tubers and

apparently it is nowhere near as obnoxious. Anyone know anything about the

edibility of that one? As I said originally, the roots smelled really

nice! 



Bobbi Diehl

Bloomington, IN

zone 5/6





On Mon, 13 Aug 2001, Sibyl Smirl wrote:



> I don't know whether to be happy or disappointed that I don't have the

> "problem"!  ;^)  Don't know the plant when I see it, don't have any weeds

> that fit the description. 

> 

> It seems to me, though, that if people knew that it's edible, and developed

> a taste for it, very quickly it wouldn't be a problem.

> 

> Let's try to make this list a little less dormant, shall we?

> 

> Carole Palmer wrote:

> > 

> > Since the consensus seems to be that at least some varieties of nutsedge

> > are edible, I vote that anyone who wants to give it a try take their

> > nutlets to the local County Extension or university agriculture department

> > for positive identification.

> > 

> > Then let us know how you incorporated them into a recipe!

> > 

> > Carole

> > Zone 9 - Phoenix, AZ

> > ...where the basil is booming but the catnip just lost the last of its nine

> > lives to heatstroke...

> 

> 









From aparker@shianet.org Tue Aug 14 00:24:39 2001

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Subject: Re: Nutsedge

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I went to the website for the nutsedge, .... yup!  I'd say we're close to

being over run with the stuff here in Michigan.  At least around our house

it sure looks exactly like the pictures I saw.



However, we have another name for it here.  We refer to it as ... "our

lawn."





From snielsen@orednet.org Tue Aug 14 01:08:38 2001

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Date: Mon, 13 Aug 2001 15:08:38 -0700 (PDT)

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

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---------- Forwarded message ----------

Date: Mon, 13 Aug 2001 14:17:36 -0600

From: Margaret Lauterbach <melauter@earthlink.net>

Subject: Re: Nutsedge



At 02:32 PM 8/13/01 -0500, you wrote:

>I don't know whether to be happy or disappointed that I don't have the

>"problem"!  ;^)  Don't know the plant when I see it, don't have any weeds

>that fit the description.

>

>It seems to me, though, that if people knew that it's edible, and developed

>a taste for it, very quickly it wouldn't be a problem.



I don't think eating them will reduce the size of the crop.  Witness the 

brown snail in California and spreading across the South. Edible, 

deliberately released to provide a wild food crop.  Margaret L





From polycarpa@ckt.net Tue Aug 14 02:17:36 2001

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Date: Mon, 13 Aug 2001 18:17:36 -0500

From: Sibyl Smirl <polycarpa@ckt.net>

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There is the difference, though, that most Americans think of snails as

icky, nasty, and the last thing one might regard as edible, even if they

aren't actually poisonous.



Only people sophisticated enough (and with enough money) to eat in French

restaurants, or to have spent time in France, have managed to overcome the

emotional revulsion, if they learned it.  Likely the children of the

wealthy, sophisticated, and recent French immigrants didn't learn it.  With

the possible exception of the immigrants (few, from France), none of these

groups are likely to be collecting wild food in the South or California. 

Quite a lot of people do know that the French eat them, and quite a lot of

people think that the French are crazy.



"Susan L. Nielsen" wrote:

> 

> ---------- Forwarded message ----------

> Date: Mon, 13 Aug 2001 14:17:36 -0600

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

> Subject: Re: Nutsedge

> 

> At 02:32 PM 8/13/01 -0500, you wrote:

> >I don't know whether to be happy or disappointed that I don't have the

> >"problem"!  ;^)  Don't know the plant when I see it, don't have any weeds

> >that fit the description.

> >

> >It seems to me, though, that if people knew that it's edible, and developed

> >a taste for it, very quickly it wouldn't be a problem.

> 

> I don't think eating them will reduce the size of the crop.  Witness the

> brown snail in California and spreading across the South. Edible,

> deliberately released to provide a wild food crop.  Margaret L



From kanawa@rocler.qc.ca Tue Aug 14 13:41:23 2001

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Subject: Re: Nutsedge

Date: Tue, 14 Aug 2001 06:41:23 -0400

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

From: "Sibyl Smirl" <polycarpa@ckt.net>





: There is the difference, though, that most Americans think of snails as

: icky, nasty, and the last thing one might regard as edible, even if they

: aren't actually poisonous.

:

: Only people sophisticated enough (and with enough money) to eat in French

: restaurants, or to have spent time in France, have managed to overcome the

: emotional revulsion, if they learned it.

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



I do not believe sophistication has a thing to do with it.  I go and tell my

hubby I am sophisticated he is going to choke on his own tongue laughing.

:-) (love snails)  They are a 1-3 dollars a can at most stores.



Wild foods are wonderful and open a wide range of flavors that a person can

play with in the kitchen.  It is just a matter of educating yourself on what

is edible and how to fix it.  Same as knowing you can eat the fruit of a

tomato plant is edible but the foliage, stems and roots are poisonous.



The following article is a couple of years old so some of the links may not

work.  The Edible Wild Web site is under reconstruction and I ear marked

this article to be up-dated today.



(Cyperus esculentus)



Chufa is a wetland herb that can be found in ditches, pond margins and

streams, low wet soils and waste areas.  Because this is considered such a

noxious weed be sure where you collect it from hasn't been sprayed with

poison.  Chufa is a perennial with slender underground stems (rhizomes) and

nearly round tubers. (The very last link I give here has an excellent photo

of the roots and tubers)  The stems are triangular in a cross section and up

to 36 inches tall, smooth, stout and the leaves are narrow with 3-10 leaves

at the base of the flower cluster

Harvest the tubers at any time the ground is not frozen and it is easiest to

collect from sandy soil which allows you to pull them up easily and also

allows the plant to produce numerous tubers.  Clay soil tends to compact the

roots and vastly reduce tuber production.  The tubers are great raw with a

slightly almond-nutty flavor that I like in fresh salads.  You can also eat

them boiled, candied dried and ground into a flour or as a coffee

substitute.  For flour slowly dry the tubers until you can break them apart

with your hands then grind or hammer lightly and process in a blender.  Use

this flour half and half with regular flour in any recipe.  Chufa tubers are

used as a beverage base for a Spanish drink called Horchata that is also

made with rice.  I have used the tubers as a coffee substitute after

roasting them until dark brown and blending with my other coffee buddies,

chicory and cleavers.   Alone they have a taste that is not unpleasant but

resembles nothing to coffee so blending it with other coffees works best.

 For candy soak the Chufa tubers for 2 days in water and drain.  Put equal

parts tubers, sugar and water in a sauce pan and simmer until the tubers are

tender and clear looking.  Drain off syrup and let the tubers dry for one

day  then roll in sugar and store in the refrigerator until eaten.  Which

for us is not long, as my kids love these little nibbles immensely.



Fried bread

1 c Chufa flour

1 c Flour

3 t Baking powder

1/4 t Salt

1 c Lukewarm water

2 T Sugar



Let the dough rise about 15 minutes after kneading it. Shape it like biscuit

dough. Pierce each piece with a knife and fry until done in deep fat.



Stuffed bread



Make the above recipe for fried bread and while it is rising brown some

ground meat in a skillet with diced onions, chopped peppers (either sweet or

hot), basal, parsley salt and pepper. Pat the dough into sections about the

size of a biscuit and spoon meat mixture into the center of the dough.

Cover with another piece of dough and pinch the edges closed.  Deep fry

until golden brown.  You can substitute veggies and cheese for more of a

vegetarian meal.



http://biome.uwsp.edu/plantid/048cyper.htm Image



http://www.assateague.com/chufa.html Images and basic information

http://www.uapress.arizona.edu/online.bks/weeds/YELLONUT.HTM  Information

from The University of Arizona Press

http://epicurious.com/db/dictionary/terms/c/chufa_c.html Epicurious

Dictionary

http://hammock.ifas.ufl.edu/txt/fairs/4931 Extensive information on Cyperus

esculentus.  Use http://www.crop-net.com/weeds.htm to research many other

"weeds".  Wonderfully enough the best sources of information on wild edibles

is often sites that consider them problem weeds

http://hammock.ifas.ufl.edu/txt/fairs/12373 Information

http://newcrop.hort.purdue.edu/hort/newcrops/Crops/Chufa As a minor crop

http://www.chufa.com/What%20Are%20They.htm General interest information

http://www.xmission.com:8000/~dderhak/recipe/horchc.htm Horchata from

Chufa-Recipe and history.  Wonderful reading.



 Melana

--

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

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











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

To: <HERBS-L@orednet.org>

References: <Pine.GSO.3.96.1010813151047.14360L-100000@kate.ucs.indiana.edu>

Subject: aroma??

Date: Mon, 13 Aug 2001 17:22:23 -0400

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I trimmed the long stalks off the lambs ear today and I'm so sure that there

was some

'nice' fragrance coming from them.  Is this possible?



I"ve got a nose that once it's smelled one thing it's impossible for me to

smell anything

else for a while.  So, with that bit of info, please go easy on me if this

scent I think I

got from the lambs ear isn't probable.





From polycarpa@ckt.net Tue Aug 14 00:41:27 2001

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From: Sibyl Smirl <polycarpa@ckt.net>

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Subject: Re: aroma??

References: <Pine.GSO.3.96.1010813151047.14360L-100000@kate.ucs.indiana.edu> <001501c1243e$0e37e140$148528d8@pp1005622onem>

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Of course it's possible.  Most plants smell like _something_!  ;^)



There's also a cyperus odorata that is supposed to be very fragrant, but

haven't found more on it yet, or a picture, or anything, but the "cyperus"

would mean it's a sedge.



It's also possible that "your" sedge, being a new crop, isn't mature enough

to have formed nuts yet.



Paulette wrote:

> 

> I trimmed the long stalks off the lambs ear today and I'm so sure that there

> was some

> 'nice' fragrance coming from them.  Is this possible?

> 

> I"ve got a nose that once it's smelled one thing it's impossible for me to

> smell anything

> else for a while.  So, with that bit of info, please go easy on me if this

> scent I think I

> got from the lambs ear isn't probable.



From lgsekula@EARTHLINK.NET Tue Aug 14 02:38:49 2001

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

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Subject: RE: aroma??

Date: Mon, 13 Aug 2001 18:38:49 -0500

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YES! I experienced the same thing! I was amazed at how 

beautifully it smelled, especially since it has no noticeable scent the rest of 

the time. Gaye, San Antonio





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



From: Paulette  



To: HERBS-L@orednet.org 



Sent: 8/13/01 4:22:23 PM 



Subject: aroma??











I trimmed the long stalks off the lambs ear today and I'm so sure that 

there



was some



'nice' fragrance coming from them.  Is this possible?



 



I"ve got a nose that once it's smelled one thing it's impossible for me 

to



smell anything



else for a while.  So, with that bit of info, please go easy on 

me if this



scent I think I



got from the lambs ear isn't probable.



 







 



------=_NextPart_84815C5ABAF209EF376268C8

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



<HTML><HEAD>

<META http-equiv=Content-Type content="text/html; charset=windows-1251">

<META content="MSHTML 5.50.4134.600" name=GENERATOR></HEAD>

<BODY>

<DIV><FONT face=Verdana>YES! I experienced the same thing! I was amazed at how beautifully it smelled, especially since it has no noticeable scent the rest of the time. Gaye, San Antonio</FONT></DIV>

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

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

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

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

<DIV style="FONT: 10pt arial"><B>Sent:</B> 8/13/01 4:22:23 PM </DIV>

<DIV style="FONT: 10pt arial"><B>Subject:</B> aroma??</DIV>

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

<P>

<DIV>I trimmed the long stalks off the lambs ear today and I'm so sure that there</DIV>

<DIV>was some</DIV>

<DIV>'nice' fragrance coming from them.&nbsp;&nbsp;Is this possible?</DIV>

<DIV>&nbsp;</DIV>

<DIV>I"ve got a nose that once it's smelled one thing it's impossible for me to</DIV>

<DIV>smell anything</DIV>

<DIV>else for a while.&nbsp;&nbsp;So, with that bit of info, please go easy on me if this</DIV>

<DIV>scent I think I</DIV>

<DIV>got from the lambs ear isn't probable.</DIV>

<DIV>&nbsp;</DIV>

<P></P></FONT>

<P></P></BLOCKQUOTE>

<DIV>&nbsp;</DIV>

<DIV></DIV>

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From carolewne@home.com Fri Aug 17 18:00:13 2001

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From: carolewne@home.com (Carole Palmer)

Subject: Pyrethrum daisy

Date: Fri, 17 Aug 2001 08:00:13 -0700

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Howdy, all! Has anyone grown pyrethrum daisies? (Sorry - I forget the Latin

for this one; the botanists probably changed it, anyway, what with all the

re-arranging of the Chrysanthemum family!)



I planted one (from a 3-inch pot) in January - I'm in Phoenix and can get

away with such things. It spent the spring establishing itself and from

April to July gave me lots and lots of lovely nickel-sized daisies to

enjoy.



So far, it has survived our summer and is maintaining its shape, looking

rather artemisia-like in the garden. It has grown considerably and I'd like

to have more of this around the yard. I'm thinking I could dig it up and

divide it this October.



However, I've never grown it before so I'd like some input. Also, if YOU

haven't grown it before, I highly recommend it. It's been fairly

drought-tolerant for me and was a long bloomer. I didn't use the flowers

for anything (i.e. bug repellant) but just enjoyed them on the plant. I

think it will be great as a border plant or in clumps around the yard and

will explore uses for the flowers next year when I get more plants

established.



Thoughts?



Carole

Zone 9 - Phoenix, Arizona

High temperature today projected to be 111 degrees Fahrenheit... sigh!







From carolewne@home.com Tue Aug 21 02:03:09 2001

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From: carolewne@home.com (Carole Palmer)

Subject: Re: Pyrethrum daisy, HTML

Date: Mon, 20 Aug 2001 16:03:09 -0700

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Hey, Ms. Cindy (and hello to all you other herbies!)-



Your messages came out with all the bells & whistles mixed in (see below).

You might want to check your e-mail program and turn off the HTML stuff.



There are few herbs I try from seed. Parsley, dill, cilantro - the easy

ones, sure. Calendula, sometimes. But I don't water the babies consistently

enough to get good germination, so plants or cuttings are my preference,

depending on variety. And once some herbs come into the garden, they

re-seed themselves wherever they want to be. The pyrethrum, even from a

plant, was slow-growing. It really just sat there for the longest time,

almost like it was fake. Once it finally took off, though, it was great.



I have noticed the pyrethrum suffering a bit as the humidity here

increases. I know our humidity is nothing like yours (been to Houston in

the summertime - eek! - and I grew up in Michigan, so I do know from

humidity), but combined with the high heat, it makes some of my herbs a bit

testy. The white sage is about to give up the ghost and become a smudge

stick right there in the garden.



But the echinacea's re-appearing and I thought it was long gone. Cooler

weather should bring more surprises this year.



Carole



><!doctype html public "-//W3C//DTD W3 HTML//EN">

><html><head><style type="text/css"><!--

>blockquote, dl, ul, ol, li { margin-top: 0 ; margin-bottom: 0 }

> --></style><title>Re: Pyrethrum daisy</title></head><body>

><div>Hello Carole,</div>

><div><br></div>

><div>I've been trying to get Dalmatian Pyrethrum or<i> Chrysanthemem

>cinerarifolium&nbsp;</i> going here in South Central Texas from seed.

>It's a slow go for me. I do have a few sturdy plants that I'll plant

>out this fall and see how they do. I think the humidity here is hard

>on them.</div>

><div><br></div>

><div>Anyone else growing this?</div>

><div><br></div>

><div>Cindy in TX</div>

></body>

></html>







From aparker@shianet.org Sat Aug 25 22:38:12 2001

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

To: <HERBS-L@orednet.org>

Subject: Basil...

Date: Sat, 25 Aug 2001 15:38:12 -0400

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our basil plants are sure looking sorry.  Thought with the rain we have been

getting that

it would boost them along, ...wrong.



The curry plant in a container on our deck has been yanked out by the dog

twice now,

it looks healthy.  Just not as large as I wished by this time.





From krisp65@hotmail.com Sun Aug 26 21:33:44 2001

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

To: HERBS-L@orednet.org

Subject: Re: Basil... now mauled plants

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>The curry plant in a container on our deck has been yanked out by the dog

>twice now,

>it looks healthy.  Just not as large as I wished by this time.



Paulette, that reminds me of what happened to my house plants the other day. 

It was finally raining here so I wanted them to get a good drink of water. I 

try to remember to not leave them out over night due to the coons getting 

into them. Well guess who forgot to bring them in? Not to much damage but 

alot of soil on the deck.LOL



Kris P  IL



_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp





From carolewne@home.com Mon Aug 27 02:01:20 2001

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From: carolewne@home.com (Carole Palmer)

Subject: Re: Basil... now mauled plants

Date: Sun, 26 Aug 2001 16:01:20 -0700

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>>The curry plant in a container on our deck has been yanked out by the dog

>>twice now,

>>it looks healthy.  Just not as large as I wished by this time.

>

>Paulette, that reminds me of what happened to my house plants the other day.

>It was finally raining here so I wanted them to get a good drink of water. I

>try to remember to not leave them out over night due to the coons getting

>into them. Well guess who forgot to bring them in? Not to much damage but

>alot of soil on the deck.LOL

>

>Kris P  IL



This is very educational! So much for herbs deterring wildlife. None of our

dogs has never shown any interest in basil or any other herb, although a

friend's dog went wild over the chile peppers and the cherry tomatoes.



Curry plants don't do well here, as a rule. One minute they're fine, the

next, they're dead. Sages and some lavenders do the same thing. But

everyone I know who grows herbs keeps trying anyway, because sometimes they

do just great. We seem to be a stubborn lot!



====B-)



Carole

Zone 9 - Phoenix, AZ







From sherry@clipper.net Mon Aug 27 18:51:50 2001

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Date: Mon, 27 Aug 2001 08:51:50 -0700

To: HERBS-L@orednet.org

From: Sherry Rose <sherry@clipper.net>

Subject: Re: Basil... now mauled plants

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Hi Carole,



Do you have the edible or ornamental type of curry plant?  (Edible has big

leaves that look like bay leaves; ornamental -- not true curry -- has

smaller, needle-like leaves with yellow flowers.)  I'm trying to find an

edible plant.  Our Asian market has been able to get fresh curry leaves

lately, but I think this might be just temporary.



Regards,



Sherry in Oregon



At 04:01 PM 8/26/2001 -0700, you wrote:

>This is very educational! So much for herbs deterring wildlife. None of our

>dogs has never shown any interest in basil or any other herb, although a

>friend's dog went wild over the chile peppers and the cherry tomatoes.

>

>Curry plants don't do well here, as a rule. One minute they're fine, the

>next, they're dead. Sages and some lavenders do the same thing. But

>everyone I know who grows herbs keeps trying anyway, because sometimes they

>do just great. We seem to be a stubborn lot!

>

>====B-)

>

>Carole

>Zone 9 - Phoenix, AZ

>

>

>

>



From M.C.Gillie@excite.com Mon Aug 27 03:44:18 2001

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Date: Sun, 26 Aug 2001 17:44:18 -0700 (PDT)

From: Michael Gillie <M.C.Gillie@excite.com>

To: HERBS-L@orednet.org

Subject: Re: Basil... now mauled plants

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>  

>  This is very educational! So much for herbs deterring wildlife. None of

our dogs has never shown any interest in basil or any other herb, although a

friend's dog went wild over the chile peppers and the cherry tomatoes.

>  

>  Curry plants don't do well here, as a rule. One minute they're fine, the

next, they're dead. Sages and some lavenders do the same thing. But everyone

I know who grows herbs keeps trying anyway, because sometimes they do just

great. We seem to be a stubborn lot!

>  

>  ====B-)

>  

    My sage did the same thing and my lavender is far from thriving. 

Caraway got buggy and in spite of heroic efforts it is dying too.  We are in

a zone 6.  So where do these stubborn plants thrive???  

    My basil is thriving very nicely.  We put some in the greenhouse and it

is like a bush!  Other plants in the house are looking healthy enough and

are still growing and producing nice, big, aromatic leaves, but are not

doing nearly as well.  Rosemary looks great inside, but I can't help but

wonder what would happen to it in the greenhouse.  I planted them in the

house because I wanted to have a window herb garden have fresh herbs all

winter.  Last year I planted Greek oregano in the garden and it grew like a

weed.  I brought it in when cold weather set in and have had it in a pot on

the window sill ever since. It hasn't grown enough this summer to harvest

any leaves.  Have I pushed it too far?



We make our own dog food and she loves it when I put in fresh spagetti

spices - minus the chili - but I've never seen her eat fresh from the plants

yet!  The cats of the neighborhood love to get into some of it.



Question:  I have green and red pepper plants in the greenhouse and they all

blossomed.  Some of them had tiny peppers start to form and then the stem

and all turned yellow and they fell off.  Two have survived and are growing

nicely.  Any ideas why the others just fell off?  This is my first year with

the greenhouse so it is a learning experience.



  

>  

>











_______________________________________________________

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From aparker@shianet.org Mon Aug 27 16:23:32 2001

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

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Subject: Re: Basil... now mauled plants

Date: Mon, 27 Aug 2001 09:23:32 -0400

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Our dog Nishia would go into the garden and pick her own veggies.  She would

eat

the green peppers, and green beans right off the plants.







From SaraAnneC@AOL.COM Mon Aug 27 04:04:33 2001

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From: SaraAnneC@AOL.COM

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Date: Sun, 26 Aug 2001 21:04:33 EDT

Subject: Re: Basil... now mauled plants

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In a message dated 08/26/2001 7:45:08 PM Central Daylight Time, 

M.C.Gillie@excite.com writes:



<<  Rosemary looks great inside, but I can't help but

 wonder what would happen to it in the greenhouse. >>



Don't know what conditions your house offers vs your greenhouse, but around 

here (Zone 6a) greenhouses are THE way to get rosemary to winter over.

I wish I had one (greenhouse that is) I have rosemary in the ground and if we 

have a semimild winter, I usually can get it to winter over in situ .... lost 

mine last winter -- it was four feet high ... what a heart break...



Fondly,

SaraAnneC



From M.C.Gillie@excite.com Mon Aug 27 16:40:59 2001

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Date: Mon, 27 Aug 2001 06:40:59 -0700 (PDT)

From: Michael Gillie <M.C.Gillie@excite.com>

To: HERBS-L@orednet.org

Subject: Re: Basil... now mauled plants

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On Sun, 26 Aug 2001 21:04:33 EDT, HERBS-L@orednet.org wrote:



>  In a message dated 08/26/2001 7:45:08 PM Central Daylight Time, 

>  M.C.Gillie@excite.com writes:

>  

>  <<  Rosemary looks great inside, but I can't help but

>   wonder what would happen to it in the greenhouse. >>

>  

>  Don't know what conditions your house offers vs your greenhouse, but

around here (Zone 6a) greenhouses are THE way to get rosemary to winter

over.

>  I wish I had one (greenhouse that is) I have rosemary in the ground and

if we have a semimild winter, I usually can get it to winter over in situ

.... lost mine last winter -- it was four feet high ... what a heart

break...

>  

>  Fondly,

>  SaraAnneC



4 FEET HIGH!!!!!!!!!!!  Wow!  And I thought mine was doing good at 8 lush

inches!  Talk about a kick in the pants!  Maybe I'll move one pot into the

ghouse just to see.



Our g.house is hotter, sunnier and more humid than the house.  It is not

heated or anything fancy like that.  We built it ourselves.  Has an east

west exposure and wood/glass/clear plastic sheet construction. It isn't

pretty like the fancy kits you can buy but it sure does the trick.  I highly

recommend it.













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From SaraAnneC@AOL.COM Mon Aug 27 17:04:42 2001

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From: SaraAnneC@AOL.COM

Message-ID: <118.3c48d21.28bbad7a@aol.com>

Date: Mon, 27 Aug 2001 10:04:42 EDT

Subject: Re: Basil... now mauled plants

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In a message dated 08/27/2001 8:21:26 AM Central Daylight Time, 

aparker@shianet.org writes:



<< Our dog Nishia would go into the garden and pick her own veggies.  She 

would

 eat

 the green peppers, and green beans right off the plants.

  >>



I am laughing right now: this sounds just like my S.O., Keith: sugar snap 

peas NEVER make it into the house for supper and all the other veggies are at 

risk.

The funny thing is, we decided long ago, and he agrees, that he is maturing 

into a bona fide curmudgeon ... but I insist that currently all he has 

mastered is the "cur" part of that word....



Thanks for the giggle



Fondly,

SaraAnneC (who had a cat once who loved kidney beans)



From M.C.Gillie@excite.com Tue Aug 28 01:49:00 2001

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Subject: Re: Basil... now mauled plants

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On Mon, 27 Aug 2001 09:23:32 -0400, HERBS-L@orednet.org wrote:



>  Our dog Nishia would go into the garden and pick her own veggies.  She

would

>  eat

>  the green peppers, and green beans right off the plants.

>  

>

TOO Cute!

Sal doesn't eat vegies or herbs raw, but loves them cooked.  She does

however love to go berry picking with us.  She picks the berries with her

front teeth and really chows down.  She will only eat the ripe ones though,

and spits out the stems and leaves.











_______________________________________________________

Send a cool gift with your E-Card

http://www.bluemountain.com/giftcenter/







From micyn@cvtv.net Mon Aug 27 04:16:57 2001

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From: micyn@cvtv.net (Cindy Meredith)

Subject: Peppers in the greenhouse

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It sounds like they didn't get pollinated. Or, maybe they were overwatered.

What kind of "red" and "green" peppers do you have? Most "green" 

peppers will turn red if left on the plant.



I, too have trouble with sage, curry plant, lavender during the 

summer. I always assumed it was our high humidity plus high temps 

even at night that did them in. I'm surprised they don't do better in 

AZ, where it's hot, but not humid.



Cindy in TX



From carolewne@home.com Mon Aug 27 18:01:26 2001

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To: HERBS-L@orednet.org

From: carolewne@home.com (Carole Palmer)

Subject: Re: Hot vs. Humid in AZ

Date: Mon, 27 Aug 2001 08:01:26 -0700

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>I, too have trouble with sage, curry plant, lavender during the

>summer. I always assumed it was our high humidity plus high temps

>even at night that did them in. I'm surprised they don't do better in

>AZ, where it's hot, but not humid.

>

>Cindy in TX



But it's only a "dry heat" about 10 months of the year. They do great in

Arizona UNTIL we get into our "monsoon" season in late June-July-August,

where the daily temperatures still reach 110 or more, the humidity

increases to 60% or so for weeks on end and the nighttime temperatures stay

in the 90s and  high 80s. That's when they just start dropping like flies,

so to speak. And it's not ALL plants, all the time, so you never know. One

sage could bite the dust and another come through just fine. I have a

happy, healthy "Goodwin Creek" lavender while the French Grey left me at

the end of July. Sigh...



Carole

Zone 9, Phoenix, AZ

High temp on Sunday, Aug. 26th = 114 (Fahrenheit)







From SaraAnneC@AOL.COM Mon Aug 27 18:45:45 2001

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From: SaraAnneC@AOL.COM

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Date: Mon, 27 Aug 2001 11:45:45 EDT

Subject: Re: Hot vs. Humid in AZ

To: HERBS-L@orednet.org

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In a message dated 08/27/2001 10:01:49 AM Central Daylight Time, 

carolewne@home.com writes:



<< I, too have trouble with sage, curry plant, lavender during the

 >summer >>



Good morning everyone:



I have learned the hard way that rosemary, lavender and sage HATE wet feet 

(I've not grown curry plants).

And I live in a place where hot, humid summers are the norm are where the 

soil is heavy clay-loam. Bad for all of these plants.

Here is what I have done -- and I know this is breaking all the rules they 

gave us in Master Gardening class, but it has worked and that's what matters:



Dig a hole  -- or trench, about 15 to 18 inches deep and 15 inches wide.

Pour in a bunch of sand. Really. Then incorporate the dirt you dug out back 

into the hole/trench too, mixing it in with the sand. This will give you a 

slightly raised bed with good drainage.

Try to site the beds where they will get maximum sun yet be protected from 

winter winds which can desiccate them (rosemary and lavender in particular).



Once plants are established (say within a month) stop watering them entirely. 

Don't bother them with plant food. Ignore them. They will thrive.



I live in Zone 6a and can get these plants to winter over unless we have a 

bitterly cold winter or, as happened last year, a very early long, hard 

freeze that hit suddenly before plants had time to harden off for winter. I 

lost a lot of plant material last December because of this, including all my 

rosemarys, lavender Provence and sages of several varieties.

Winter is a bummer. The rest is easy -- at least once you have the holes dug; 

that part is hard  =)



Fondly,

SaraAnneC







From SaraAnneC@AOL.COM Tue Aug 28 03:48:34 2001

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From: SaraAnneC@AOL.COM

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Date: Mon, 27 Aug 2001 20:48:34 EDT

Subject: Re: Hot vs. Humid in AZ

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In a message dated 08/27/2001 6:08:46 PM Central Daylight Time, 

M.C.Gillie@excite.com writes:



<<  I wonder, if I transplant them now would it be too late to

 save them for this year?  >>



Hi Michael: The only way you will find out is to try. If we have a mild 

winter and you mulch well and set up wind breaks you may succeed.

FYI: plastic bubble wrap makes a FABULOUS blanket/windbreak for plants. Not 

terribly pretty to look at, but the combination of the clear plastic and the 

"dead air space" in the bubbles seems to create a little microclimate around 

plants. I didn't do this last year because my rosemary was four feet high and 

the other plants I never expected to lose anyway.

Keep us posted?



Fondly,

SaraAnneC

 



From krisp65@hotmail.com Tue Aug 28 00:55:35 2001

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

To: HERBS-L@orednet.org

Subject: curry question

Date: Mon, 27 Aug 2001 16:55:35 -0500

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>From: Sherry Rose <sherry@clipper.net>

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

>To: HERBS-L@orednet.org

>Subject: Re: Basil... now mauled plants

>Date: Mon, 27 Aug 2001 08:51:50 -0700

>

>Hi Carole,

>

>Do you have the edible or ornamental type of curry plant?  (Edible has big

>leaves that look like bay leaves; ornamental -- not true curry -- has

>smaller, needle-like leaves with yellow flowers.)  I'm trying to find an

>edible plant.  Our Asian market has been able to get fresh curry leaves

>lately, but I think this might be just temporary.

>

>Regards,

>

>Sherry in Oregon



I to have a question about the curry plant. We sold some for Herb Guild at 

the local Medevil festival. We looked it up I think in Rodales but I don't 

think we found any info. The kind we had looked similar to rosemary. Is this 

the ornamental or the edible?



Kris P  IL



_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp





From sherry@clipper.net Tue Aug 28 05:23:26 2001

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Date: Mon, 27 Aug 2001 19:23:26 -0700

To: HERBS-L@orednet.org

From: Sherry Rose <sherry@clipper.net>

Subject: Re: curry question

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It's the ornamental kind.



Regards,



Sherry



P.S.  I've eaten some, as I have it, too, but apparently it's not

recommended.  It's definitely not the same plant.  Today I made a delicious

Sri-Lankan Eggplant from Madheur Jaffrey's "World Vegetarian Cookbook."

The recipe called for fifteen curry leaves, which I used (the *real* curry

leaves, from the Asian store).  They don't smell or taste a bit like curry

powder, to my mind.  They're absolutely awesome in cooking, and the common

U.S. curry plants aren't anything like them.



At 04:55 PM 8/27/2001 -0500, you wrote:

>I to have a question about the curry plant. We sold some for Herb Guild at 

>the local Medevil festival. We looked it up I think in Rodales but I don't 

>think we found any info. The kind we had looked similar to rosemary. Is this 

>the ornamental or the edible?

>

>Kris P  IL





From melauter@EARTHLINK.NET Tue Aug 28 17:03:53 2001

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Date: Tue, 28 Aug 2001 08:03:53 -0600

To: HERBS-L@orednet.org

From: Margaret Lauterbach <melauter@EARTHLINK.NET>

Subject: Re: curry question

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I think what you're referring to as "edible" is the Murraya koenigii, and 

it should be available from Logee's Greenhouses if you can't find it 

elsewhere. I don't have Logee's address handy, but run a search for it. 

Margaret L





>It's the ornamental kind.





>Regards,

>

>Sherry

>

>P.S.  I've eaten some, as I have it, too, but apparently it's not

>recommended.  It's definitely not the same plant.  Today I made a delicious

>Sri-Lankan Eggplant from Madheur Jaffrey's "World Vegetarian Cookbook."

>The recipe called for fifteen curry leaves, which I used (the *real* curry

>leaves, from the Asian store).  They don't smell or taste a bit like curry

>powder, to my mind.  They're absolutely awesome in cooking, and the common

>U.S. curry plants aren't anything like them.





From emcgowan@sunlink.net Tue Aug 28 04:28:07 2001

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Date: Mon, 27 Aug 2001 21:28:07 -0400

From: Ellen McGowan <emcgowan@sunlink.net>

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I found a Pogostemon pachouli plant - which is where I assume the

patchouli scent is derived. Unfortunately there were no grow

instructions, and I have not found any growing instructions in any of my

herbal gardening books either.  So now that fall is arriving - will it

do well as a house plant?  What is the best way to extract it's

fragrance?  How can I propagate?  TIA!

Ellen





From carolewne@home.com Tue Aug 28 04:43:33 2001

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From: carolewne@home.com (Carole Palmer)

Subject: Re: Patchouli

Date: Mon, 27 Aug 2001 18:43:33 -0700

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>I found a Pogostemon pachouli plant -  So now that fall is arriving - will it

>do well as a house plant?



A friend of mine has a patchouli plant that's doing GREAT indoors in a

bright (indirect light), north-facing window with good air circulation -

it's a very happy plant. The only problem she's had are those little gnats,

but they come and go. She planted a second patchouli plant outdoors in

April but it died in mid-July in the heat.



Patchouli the plant is definitely cold-sensitive, so if it's in the window

make sure it's not a cold window. It might also do well in a bright, humid

bathroom, since it's tropical. Good luck!



Carole

Zone 9 - Phoenix, AZ







From snielsen@orednet.org Wed Aug 29 06:38:33 2001

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Date: Tue, 28 Aug 2001 20:38:33 -0700 (PDT)

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

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---------- Forwarded message ----------



Date: Tue, 28 Aug 2001 18:23:15 -0500

From: Cindy Meredith <herbs@theherbcottage.com>

Subject: Re: curry question



Hello all,



Margaret is correct. The Murraya koenigii is a tree and the leaves 

are flavorful. "Real curry" is, however, not a true herb, but a 

combination of spices including, but not limited to, cumin, tumeric, 

ginger, chile powder and I don't know what-all. It varies region by 

region, family by family, kind of like salsa or chili.

The curry plant, aromatic and ornamental, is a lovely plant if you 

can grow it successfully.



To Carole in AZ. I didn't realize you had a season of so much rain 

that the Mediterranean herbs would melt out like they do here in TX. 

I've had better success with some of them, lavender and culinary sage 

and thyme, grown in terra cotta pots sunk about half way into the 

soil. With good well draining potting soil, the plants seem to do 

better than in the ground. I've also mulched with gravel to keep the 

plants a little drier at the surface. Still.... I lose some of them 

every year.



Of the lavender varieties that I've had success with, Goodwin Creek 

is definitely one of them. Others are "Sweet", "Fernleaf" and Spanish.



Bye for now from Cindy in TX

-- 

The Herb Cottage

442 CR 233

Hallettsville, TX  77964

phone and fax: 979/562-2153

open Sundays, 10-5 or by appointment

http://theherbcottage.com





From aparker@shianet.org Sun Sep 02 23:58:30 2001

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Subject: wishing you a safe Labor Day..

Date: Sun, 2 Sep 2001 16:58:30 -0400

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We will be cooking out on the grill.  Our kids are coming here for dinner.

Our grand children can identify herbs.  At ages 12, 6 and 4 they know

basil, rosemary, several different mints, sage, lovage..... The 4 yr. old

gets prompting, but he's quick to give the right name once it's been hinted

to

him from one of the others.   They will pick a leaf, rub it between their

fingers and

then smell it!   Even with maple and oak leaves.   Yes, we've already

explained the

dangers of doing this on their own without supervision.



They have tried playing jokes on us by picking the lambs ear, hiding it in

their hands

and telling us they have caught an animal and to pet it and be careful not

to get bit.





From aparker@shianet.org Wed Sep 05 07:00:45 2001

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Subject: Basil, chives, rosemary...

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These made the table for our dinner Labor day.   Our grand daughter picked

fresh

mint for the lemonade.  She just loves to garnish each glass with a sprig.

Granted,

mint and lemonade aren't my choice BUT... we do this with ice tea and this

day I didn't make ice tea, made lemonade...   Well, try changing a kids mind

on what's suppose to

top it off once she has decided it looks so pretty to do this !!





From carolewne@home.com Wed Sep 05 16:41:42 2001

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From: carolewne@home.com (Carole Palmer)

Subject: Re: lemonade...

Date: Wed, 5 Sep 2001 06:41:42 -0700

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>Granted,

>mint and lemonade aren't my choice BUT... we do this with ice tea and this

>day I didn't make ice tea, made lemonade...   Well, try changing a kids mind

>on what's suppose to

>top it off once she has decided it looks so pretty to do this !!



Paulette, I never used to think they went together, either, but now I'll

add sprigs of mint plus a little powdered ginger or fresh ginger slices.

This also works with pineapple juice. Add a little club soda and you've got

the equivalent of one of those expensive beverages they sell in the stores.



At least your granddaughter's not afraid of experimenting with herbs. This

is a huge plus, since many kids - and adults - don't do much with herbs in

their lives. Way to go, Grandma!



====B-)



Carole

Zone 9 - Phoenix, AZ







From snielsen@orednet.org Wed Sep 05 19:46:16 2001

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Date: Wed, 5 Sep 2001 09:46:16 -0700 (PDT)

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

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Subject: Re: lemonade...

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>Granted,

>mint and lemonade aren't my choice BUT... 



Be happy she didn't choose the chives! ;-)



Susan

--

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

Beavercreek, OR, USA -- snielsen@orednet.org  	|stream..." -- Anon.

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

Purveyors of fine honey, Jacob Sheep, Ashford spinning products

			and Interweave books





From aparker@shianet.org Sun Sep 09 15:27:26 2001

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

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Subject: speaking of chives....

Date: Sun, 9 Sep 2001 08:27:26 -0400

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I've harvested the garlic chives, sliced them and dried on a screen I cut

that fits inside

the dehydrator.  I've got a pint jar full.  They look so pretty, kept their

nice green color.

I've done this before but put them in the oven.  Obviously it was to hot, I

toasted them a

nice light brown.  Now, that just didn't look good to me.  A real same, but

that was years

ago and I did learn from that experience.





From ElizPlasick@AOL.COM Sun Sep 09 18:09:45 2001

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From: ElizPlasick@AOL.COM

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Date: Sun, 9 Sep 2001 11:09:45 EDT

Subject: Re: speaking of chives....

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

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This person is a transplant from Michigan to Pennsylvania. Having anything 

green around promotes my well being. Herbs fills that purpose plus enhances 

the cooking process.



With limited room in an apartment, my herbs fill two windows in my kitchen 

with inexpensive metal stands that sat outside on my patio. They have a home 

in my kitchen window.



Would love to have correspondence with others who use fresh herbs in cooking. 

A visit to the supermarket was a wakeup call to me because of the expense of 

fresh herbs.



My favorite herb is chives that I use in salads. Other uses of this wonderful 

herb would be appreciated. If the herb friends have other uses, please pass 

on the uses.



Elizabeth



From polycarpa@ckt.net Sun Sep 09 19:03:53 2001

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Date: Sun, 09 Sep 2001 11:03:53 -0500

From: Sibyl Smirl <polycarpa@ckt.net>

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Subject: Re: speaking of chives....

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You can use chives anywhere you'd use onion, onion salt, green onion, etc,

to give a more delicate onion flavor.  What you use them in and how you use

them depends on your cooking style and just which things you cook.



Examples--chopping them into sour cream or yogurt to moisten and flavor the

baked potato



I put them chopped, with chopped parsley, into dumpling batter that goes on

things oniony flavor would go well with.  not only do they taste nice, but

the green flecks are pretty in the white dumplings.



using them to improve the flavor of canned soup or "ramen noodles"



ElizPlasick@AOL.COM wrote:

> 

> This person is a transplant from Michigan to Pennsylvania. Having anything

> green around promotes my well being. Herbs fills that purpose plus enhances

> the cooking process.

> 

> With limited room in an apartment, my herbs fill two windows in my kitchen

> with inexpensive metal stands that sat outside on my patio. They have a home

> in my kitchen window.

> 

> Would love to have correspondence with others who use fresh herbs in cooking.

> A visit to the supermarket was a wakeup call to me because of the expense of

> fresh herbs.

> 

> My favorite herb is chives that I use in salads. Other uses of this wonderful

> herb would be appreciated. If the herb friends have other uses, please pass

> on the uses.

> 

> Elizabeth



From aparker@shianet.org Sun Sep 09 22:17:39 2001

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

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Subject: Re: speaking of chives....

Date: Sun, 9 Sep 2001 15:17:39 -0400

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chopped in scrambled eggs!

I put them in chili along with onions.

Home made soups.







From snielsen@orednet.org Sun Sep 09 23:34:08 2001

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Date: Sun, 9 Sep 2001 13:34:08 -0700 (PDT)

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

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Subject: Re: speaking of chives....

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On Sun, 9 Sep 2001, Paulette wrote:



> chopped in scrambled eggs!

> I put them in chili along with onions.

> Home made soups.



Also, the flowers are kind of pretty dried. Hang a bunch upside

down and they will dry in no time. Not sure what they're good

for then, but it gives your place a pleasant "herby" look. They

could, of course, be used in dried arrangements if you were a

tidier person than I am. ;-)



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 snielsen@orednet.org Mon Sep 10 01:02:31 2001

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Date: Sun, 9 Sep 2001 15:02:31 -0700 (PDT)

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

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Subject: Re: speaking of chives....

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On Sun, 9 Sep 2001, I wrote:



> Also, the flowers are kind of pretty dried. 



But I didn't mention that they can be used as a garnish or

flavoring ingredient in practically any place you would use

chopped chives. Spinach soup with chive flowers floating in 

the bowl is stunning!  



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 SaraAnneC@AOL.COM Mon Sep 10 00:46:04 2001

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From: SaraAnneC@AOL.COM

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Date: Sun, 9 Sep 2001 17:46:04 EDT

Subject: Re: speaking of chives....

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In a message dated 09/09/2001 3:34:50 PM Central Daylight Time, 

snielsen@orednet.org writes:



<< Also, the flowers are kind of pretty dried.  >>



They also make a very pretty herb vinegar; the chive blossoms give the white 

wine vinegar a slightly pinkish-lavender hue and a very delicate flavor.

I make herb vinegars by pouring white wine vinegar into a wide-mouth glass 

jar and stuffing in as many chive blossom (or other herb of choice -- purple 

basil is a favorite --  then covering the jar loosely with several layers of 

plastic wrap and letting it sit for a month or two.

You can then strain off the chive blossoms, et al. pour the newly flavored 

vinegar back into its original bottle for long term storage.



Use in any application that calls for vinegar.



Fondly,

SaraAnneC 



From diehlr@INDIANA.EDU Mon Sep 10 02:00:28 2001

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Date: Sun, 9 Sep 2001 18:00:28 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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Subject: Re: speaking of chives....

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Good suggestions, y'all.



The flowers are also pretty fresh, in arrangements. I love how they look.



Both chive leaves and flowers can be minced and put in cream cheese to

spread on bagels, etc.



Someone mentioned jazzing up Campbell's soup. Also wonderful sprinkled on

homemade soups, esp. pale colored  "cream" soups--leek, potato, carrot,

turnip.



My second favorite herb!



Bobbi Diehl

Bloomington, IN

zone 5/6





> snielsen@orednet.org writes:

> << Also, the flowers are kind of pretty dried.  >>

> 





From aparker@shianet.org Mon Sep 10 20:47:31 2001

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

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Subject: Re: speaking of chives....

Date: Mon, 10 Sep 2001 13:47:31 -0400

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WOW! with all of these wonderful ideas it's going to be my second most

favorite herb

also.   First being basil.......







From hetta@saunalahti.fi Mon Sep 10 06:31:52 2001

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From: Henriette Kress <hetta@saunalahti.fi>

To: HERBS-L@orednet.org

Subject: Re: speaking of chives....

Date: Mon, 10 Sep 2001 06:31:52 +0300

Organization: Yrtit ja yrttiterapia

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



> They also make a very pretty herb vinegar; the chive blossoms give the white 

> wine vinegar a slightly pinkish-lavender hue and a very delicate flavor.



In my experience, filling a wide-mouthed bottle with chives flowers makes for a

_stunning_ color of vinegar. Deep pink. Very pretty. 



Here's my method: 

Stuff flowers in, cover with apple cider or white wine vinegar, put cap on, let

sit for a week or two, strain. 

Keep in a dark place. If kept as a decoration on a kitchen shelf (in light) the

color will fade within a year.



Pretty pretty. If that leaves you with too strong a taste, add vinegar. Or use

it purely as a decoration, and use last year's chives vinegar to clean your

bathroom walls. (Vinegar is very good there.)



Cheers

Henriette



-- 

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

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



From jcosler@mindspring.com Mon Sep 10 21:03:02 2001

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From: sammyshuwumum <jcosler@mindspring.com>

To: HERBS-L@orednet.org

Newsgroups: rec.gardens.edible

Subject: Mountain Mint

Date: Mon, 10 Sep 2001 14:03:02 -0400

Organization: none here!

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I have a bunch of "mountain mint" -- very aromatic & the bees *adore*

it!!!!!  Does it have any culinary uses?



On Mon, 10 Sep 2001 06:23:52 +0300, Henriette Kress

<hetta@saunalahti.fi> wrote:



>Pycnanthemum spp? (Mountain mints)Put them into dirt.





From ElizPlasick@AOL.COM Mon Sep 10 21:52:16 2001

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From: ElizPlasick@AOL.COM

Message-ID: <7d.1ab40914.28ce65e0@aol.com>

Date: Mon, 10 Sep 2001 14:52:16 EDT

Subject: Re: Mountain Mint

To: jcosler@mindspring.com, HERBS-L@orednet.org

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Click Here: <A HREF="http://members.home.net/lbkraeuter/mountainmint.html">

Mountain Mint</A>



I was not familiar with this mint....This is a picture of it.



Elizabeth





Click Here: <A 

HREF="http://www.tripplebrookfarm.com/iplants/Pycnanthemum.html">Pycnanthemum

</A>



 Blue Ridge Mountain Gourmet Home Made Jams & Jellies From Wild Fruits & 

Berries Wild Strawberry Jam Wild Blackberry Jam Wild Black Raspberry Jam Wild 

Mountain Mint Jelly Worth A Look Create Your Own Free Home Page Email: 

forestfriend@mailandnews.co

http://www.angelfire.com/va/catnipwoman



Click Here: <A HREF="http://www.angelfire.com/va/catnipwoman/">Blue Ridge 

Mountain Gourmet</A>



 Blue Ridge Mountain Gourmet Home Made Jams & Jellies From Wild Fruits & 

Berries Wild Strawberry Jam Wild Blackberry Jam Wild Black Raspberry Jam Wild 

Mountain Mint Jelly Worth A Look Create Your Own Free Home Page Email: 

forestfriend@mailandnews.co

http://www.angelfire.com/va/catnipwoman



Click Here: <A HREF="http://www.gardenbed.com/p/3004.cfm">GardenBed.com: 

Pycnanthemum virginianum - Virgi</A>



Click Here: <A HREF="http://www.altnature.com/gallery/wild_mint.htm">

pycanthemum mint, wild mint, mountain mint, chi</A>



Pycnanthemum, Alternative medicine, Alternitive, Herbs, photos or pictures, 

Home remedies, Herbal tea for Colds, Flu, Fever, Headache, Pain, Insecticide

http://www.altnature.com/gallery/wild_mi... 



Click Here: <A HREF="http://www.bunchofbloomers.com/wmint.shtml">Bunch of 

Bloomers Mountain Mint Wreath</A>



This is a lovely way to use the mint



From diehlr@INDIANA.EDU Tue Sep 11 04:00:08 2001

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Date: Mon, 10 Sep 2001 20:00:08 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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To: HERBS-L@orednet.org

Subject: European Myrtle

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At La Purisima Mission State Park in Lompoc, CA, this summer, I found the

most delightful shrub in bloom. Called Sweet Myrtle or European Myrtle

(Myrtus communus), it has small white fls like St John's Wort fls, and

small evergreen leaves that smell like the best soap you ever smelled.



Check out these websites for a good picture of the plant. I am a

Californian, but never noticed it growing there, so it must not be common.

The first website is from Tel Aviv Univ's botany dept and is about plants

important in the bible, etc.



http://www.tau.ac.il/lifesci/botany/judaism.htm

http://www.plantoftheweek.org/week125.shtml

http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Myrt_com.html



Hardy to zone 7, it is ALMOST hardy enough for us to plant it here. I am

wondering how it will do as a greenhouse plant, and if anyone has

purchased and used the essential oil--and if so for what.



Bobbi Diehl

Bloomington, IN

zone 5/6



















From ElizPlasick@AOL.COM Tue Sep 11 20:48:18 2001

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From: ElizPlasick@AOL.COM

Message-ID: <168.bb9609.28cfa862@aol.com>

Date: Tue, 11 Sep 2001 13:48:18 EDT

Subject: Re: European Myrtle

To: diehlr@INDIANA.EDU, HERBS-L@orednet.org

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A friend of mine who is a teacher in Hollidaysburg, Pa has a relationship 

with other women that have her interest. They get together for dinner at a 

different place each year. 



Now that would be wonderful for all of us to do the same. Visit a place 

famous for herbs and get to know one another. I have purchased books on herbs 

and have a collection.....these are books on botanical gardens.....I would 

love to visit them but it would be more interesting to be there with others 

who have my same interest.



Liz



From aparker@shianet.org Wed Sep 12 18:34:48 2001

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

To: <HERBS-L@orednet.org>

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Subject: Re: European Myrtle

Date: Wed, 12 Sep 2001 11:34:48 -0400

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I enjoyed the web sites.  Thank you  :)



for a quick pick-me-up I'll put an herb or mint in a pan with water and

simmer it.

A friend of mine tossed a sprig of mint on the top of a light bulb on

her lamp... DON"T DO THIS!!! it started to smoke!!  smelled nice at

first...lol...





From cara.df@verizon.net Fri Sep 14 08:01:59 2001

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

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Paulette,

Thanks for the smile - I think we all needed that about now.  You may not be

able to put a leaf on a light bulb, but you can use essential oils.  I put

them right on the light bulb,  but they also make those ceramic rings  to

put the oil in that sit on the light bulb.  The heat from the bulb makes it

a great aromatherapy diffuser. Try lavender oil to calm and soothe or

rosemary to wake you up and get your brain going. :)

Cara

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

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

To: <HERBS-L@orednet.org>

Sent: Wednesday, September 12, 2001 8:34 AM

Subject: Re: European Myrtle





> I enjoyed the web sites.  Thank you  :)

>

> for a quick pick-me-up I'll put an herb or mint in a pan with water and

> simmer it.

> A friend of mine tossed a sprig of mint on the top of a light bulb on

> her lamp... DON"T DO THIS!!! it started to smoke!!  smelled nice at

> first...lol...

>





From diehlr@INDIANA.EDU Fri Sep 14 15:09:57 2001

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Date: Fri, 14 Sep 2001 07:09:57 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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Cara,



I just ordered some European myrtle oil from an aromatherapy company (and

also some violet leaf oil--does anyone have any uses for that?) and should

have ordered one of these diffusers at the same time. Drat! Anyone have

any ideas for making or buying one locally? Why doesn't Target sell these!

But, if it works okay to put the oil directly on the bulb, I'll try that.



To digress, this was the first order I ever placed on line. Naturally I

botched it up and it required a long distance phone call and two e-mails

to get settled (I had typed my credit card expiration date with an extra

zero so the computer rejected me). 



And speaking of rosemary, I found a company that makes a wonderful

rosemary-scented body lotion. Let me know if you want the name. Apparently

only sold on line and in a few fancy hotels and B&Bs. expensive but worth

it. Even my husband likes it!



Bobbi Diehl

Bloomington, IN

zone 5/6



On Thu, 13 Sep 2001, Carol Feuerstein wrote:



> Thanks for the smile - I think we all needed that about now.  You may not be

> able to put a leaf on a light bulb, but you can use essential oils.  I put

> them right on the light bulb,  but they also make those ceramic rings  to

> put the oil in that sit on the light bulb.  The heat from the bulb makes it

> a great aromatherapy diffuser. Try lavender oil to calm and soothe or

> rosemary to wake you up and get your brain going. :)

> Cara







From aparker@shianet.org Fri Sep 14 09:19:01 2001

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

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References: <168.bb9609.28cfa862@aol.com> <001b01c13ba0$8c770120$de8428d8@pp1005622onem>

Subject: Nightshade...

Date: Fri, 14 Sep 2001 02:19:01 -0400

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this noxious plant I believe is to blame for the death of a ewe several

years ago.  I believe

it was harvested along a ditch bank with the hay that was being baled.  We

had the vet out

and we walked the entire area, checking for possible poisonous plants.  None

to be found.

The only thing different we had done different was to buy hay from a source

we had never used before  The vet examined the ewe and he felt strongly she

died of poison.  None of the other sheep were affected.



I had a dr. appt. last month and a mother was remarking to her young

daughter how

pretty the flowers were.  I looked up and there it is.... Nightshade!!! in

all it's glory, pretty

purple flowers....      Right outside the doctors window, ground level.

!!?? apparently

his lawn contractor hasn't a clue either because all the other plants are

well trimmed.

I'm talking a hardy, large clump!  This is in town.   Oh, well.....





From ElizPlasick@AOL.COM Fri Sep 14 12:10:07 2001

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From: ElizPlasick@AOL.COM

Message-ID: <6c.ff2cc8c.28d3236f@aol.com>

Date: Fri, 14 Sep 2001 05:10:07 EDT

Subject: Re: Nightshade...

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

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10       Black nightshade is an annual plant, two-feet  high, with many

     branches. Leaves are variably  smooth or hairy. The stems angled in

     cross-section  and sometimes spiny. Clusters of white flowers,

     one-fourth inch across, bloom in midsummer and  are followed by small,

     black fruits. Both the foliage  and green berries are toxic. The ripe

     berries are not  poisonous. Black nightshade is widely distributed.



Click Here: <A HREF="http://netvet.wustl.edu/species/goats/goatpois.txt">

http://netvet.wustl.edu/cies/goats/goatpois.txt</A>



From snielsen@orednet.org Fri Sep 14 20:47:28 2001

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Date: Fri, 14 Sep 2001 10:47:28 -0700 (PDT)

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

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Subject: [ITG-discuss] FW: Tiny Berry Tops Tomatoes in Lycopene (fwd)

Message-ID: <Pine.SUN.3.96.1010914104455.22572A-100000@compass.oregonvos.net>

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Here's an item that came through the Internet Tomato Trials mail

list -- I reckon it's on-topic for us, too.



Susan

---------- Forwarded message ----------



From: "ARS News Service" <isnv@ars-grin.gov>

Date: Thu, 13 Sep 2001 09:35:49 -0400

To: "ARS News List" <ars-news@ars-grin.gov>

Subject: Tiny Berry Tops Tomatoes in Lycopene



STORY LEAD:

Tiny Berry Tops Tomatoes in Lycopene



___________________________________________



ARS News Service

Agricultural Research Service, USDA

Judy McBride, (301) 504-1628, jmcbride@ars.usda.gov

September 13, 2001

___________________________________________



Tiny, red berries from an obscure shrub pack more lycopene than tomatoes.

The berries from autumn olive could become an alternative source of this

important nutrient, if two Agricultural Research Service scientists have

their way.



ARS horticulturist Ingrid Fordham learned that the brilliant-red berries

were edible and turned them into delectable jams. She noticed that the red

pigment settled to the bottom of her juicer and wondered if it might be one

of the carotenoids, especially lycopene, the pigment that colors tomatoes

red. ARS nutritionist Beverly Clevidence offered to analyze the berries.



The analysis showed that, ounce for ounce, the typical autumn olive berry is

up to 17 times higher in lycopene than the typical raw tomato.



Lycopene has generated widespread interest as a possible deterrent to heart

disease and cancers of the prostate, cervix and gastrointestinal tract,

according to Clevidence, who heads ARS' Phytonutrients Laboratory in

Beltsville, Md. Eighty to 90 percent of the U.S. intake of this

health-enhancing nutrient comes from tomatoes and tomato products.



Autumn olive, Elaeagnus umbellata, is a multistem shrub covered with silvery

green leaves and a profusion of red berries in late September and October,

according to Fordham, who is with ARS' Fruit Laboratory in Beltsville. It

has become a popular erosion-control shrub along highways because it thrives

in poor soil.



A few nurseries sell cultivated varieties of autumn olive as a food source

to attract wildlife. But there are few reports of people eating the

sweet-tart, pea-size berries. Fordham collected berries from five cultivated

varieties and six naturalized plants for analysis in Clevidence's lab.



The berries contained the same carotenoids as tomato--lycopene, beta

carotene and lutein. The big difference was in the lycopene levels. They

ranged from 15 to 54 milligrams per 100 grams, compared to an average 3

mg/100 g for fresh tomatoes, 10 mg/100 g for canned tomatoes, and 30 mg/100

g for tomato paste.



An article on autumn olive appears in the September issue of Agricultural

Research magazine online at:

http://www.ars.usda.gov/is/AR/archive/sep01/berry0901.htm



ARS is the U.S. Department of Agriculture's chief scientific research

agency. The ARS Phytonutrient Laboratory is on the web at:

http://www.barc.usda.gov/bhnrc/pl



___________________________________________

This item is one of the news releases and story leads that ARS Information

distributes on weekdays to fax and e-mail subscribers. You can also get the

latest ARS news on the World Wide Web at

www.ars.usda.gov/is/pr/thelatest.htm.

* Feedback and questions to ARS News Service via e-mail: isjd@ars-grin.gov.

* ARS Information Staff, 5601 Sunnyside Ave., Room 1-2251, Beltsville MD

20705-5128, (301) 504-1617, fax 504-1648.



------ End of Forwarded Message





From SaraAnneC@aol.com Fri Sep 14 21:50:53 2001

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From: SaraAnneC@aol.com

Message-ID: <e5.c2d4f89.28d3ab8d@aol.com>

Date: Fri, 14 Sep 2001 14:50:53 EDT

Subject: Re: [ITG-discuss] FW: Tiny Berry Tops Tomatoes in Lycopene (fwd)

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Thankyou so much Susan;

Have you posted this to the Wildforager list yet? (I haven't seen it)



Fondly,

SaraAnneC



From Rockymrw@AOL.COM Sat Sep 15 03:13:13 2001

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From: Rockymrw@AOL.COM

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Date: Fri, 14 Sep 2001 20:13:13 EDT

Subject: Stevia

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I have 5 Stevia plants in pots. The plants are from 4 to 5 ft. high. 

Last Spring when I planted them I did that because I read that they could be 

used for a *sweetner*.  NOW, that I have them.....can someone tell me what to 

do with them? Pick the leaves and dry them?? How to store etc.

This is my first time to post to this list.  It is rather quite isn't it?

Marie (Upstate S.C>)



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<HTML><FONT FACE=arial,helvetica><FONT  SIZE=2>I have 5 Stevia plants in pots. The plants are from 4 to 5 ft. high. 

<BR>Last Spring when I planted them I did that because I read that they could be used for a *sweetner*. &nbsp;NOW, that I have them.....can someone tell me what to do with them? Pick the leaves and dry them?? How to store etc.

<BR>This is my first time to post to this list. &nbsp;It is rather quite isn't it?

<BR>Marie (Upstate S.C&gt;)</FONT></HTML>



--part1_6f.1ab3fb7f.28d3f719_boundary--



From diehlr@INDIANA.EDU Sat Sep 15 05:17:53 2001

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Date: Fri, 14 Sep 2001 21:17:53 -0500 (EST)

From: Bobbi Diehl <diehlr@INDIANA.EDU>

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Subject: Re: Stevia

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You are already doing better than I with your stevia if they are 4-5 feet

tall. I had one a couple of years ago but it did not live long. The leaves

are indeed very sweet, as if made out of sugar. What is your secret to

growing this plant? Where did you get it?



Yes, the list is quiet but we speak up when we have something to say. 



Bobbi Diehl

Bloomington, IN

zone 5/6





On Fri, 14 Sep 2001 Rockymrw@AOL.COM wrote:



> I have 5 Stevia plants in pots. The plants are from 4 to 5 ft. high. 

> Last Spring when I planted them I did that because I read that they could be 

> used for a *sweetner*.  NOW, that I have them.....can someone tell me what to 

> do with them? Pick the leaves and dry them?? How to store etc.

> This is my first time to post to this list.  It is rather quite isn't it?

> Marie (Upstate S.C>)

> 









From cara.df@verizon.net Wed Sep 26 02:55:53 2001

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

To: <HERBS-L@orednet.org>

References: <6f.1ab3fb7f.28d3f719@aol.com>

Subject: Re: Stevia

Date: Tue, 25 Sep 2001 16:55:53 -0700

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I assume you pick the leaves and dry them.  I work at Whole Foods Market =

and we sell dried powdered stevia that is just dried leaves - still =

green looking for use as a sweetener.  Pick a leaf and chew on it - it =

tastes like sugar!  I found a plant at a local nursery and it was doing =

well until I tried to move it, sigh.  It did not like being moved.



There are several good cookbooks out there for cooking and baking with =

stevia.  It's a wonderful sugar substitute for diabetics also as it =

won't affect blood sugar levels.  You use much less though, just a tiny =

bit.  We have a card with the substitution ratios on it at work, so if =

anyone is interested in them let me know.

Cara

  ----- Original Message -----=20

  From: Rockymrw@AOL.COM=20

  To: HERBS-L@orednet.org=20

  Sent: Friday, September 14, 2001 5:13 PM

  Subject: Stevia





  I have 5 Stevia plants in pots. The plants are from 4 to 5 ft. high.=20

  Last Spring when I planted them I did that because I read that they =

could be used for a *sweetner*.  NOW, that I have them.....can someone =

tell me what to do with them? Pick the leaves and dry them?? How to =

store etc.=20

  This is my first time to post to this list.  It is rather quite isn't =

it?=20

  Marie (Upstate S.C>)=20



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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 6.00.2600.0" name=3DGENERATOR>

<STYLE></STYLE>

</HEAD>

<BODY bgColor=3D#ffffff>

<DIV><EM><FONT face=3D"Palatino Linotype" size=3D4>I assume you pick the =

leaves and=20

dry them. &nbsp;I work at Whole Foods Market and we sell dried powdered =

stevia=20

that is just dried leaves - still green looking for use as a =

sweetener.&nbsp;=20

Pick a leaf and chew on it - it tastes like sugar!&nbsp; I found a plant =

at a=20

local nursery and it was doing well until I tried to move it, =

sigh.&nbsp; It did=20

not like being moved.</FONT></EM></DIV>

<DIV><EM><FONT face=3D"Palatino Linotype" =

size=3D4></FONT></EM>&nbsp;</DIV>

<DIV><EM><FONT face=3D"Palatino Linotype" size=3D4>There are several =

good cookbooks=20

out there for cooking and baking with stevia.&nbsp; It's a wonderful =

sugar=20

substitute for diabetics also as it won't affect blood sugar =

levels.&nbsp; You=20

use much less though, just a tiny bit.&nbsp; We have a card with the=20

substitution ratios on it at work, so if anyone is interested in them =

let me=20

know.</FONT></EM></DIV>

<DIV><EM><FONT face=3D"Palatino Linotype" =

size=3D4>Cara</FONT></EM></DIV>

<BLOCKQUOTE=20

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

BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: 0px">

  <DIV style=3D"FONT: 10pt arial">----- Original Message ----- </DIV>

  <DIV=20

  style=3D"BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: =

black"><B>From:</B>=20

  <A title=3DRockymrw@AOL.COM =

href=3D"mailto:Rockymrw@AOL.COM">Rockymrw@AOL.COM</A>=20

  </DIV>

  <DIV style=3D"FONT: 10pt arial"><B>To:</B> <A =

title=3DHERBS-L@orednet.org=20

  href=3D"mailto:HERBS-L@orednet.org">HERBS-L@orednet.org</A> </DIV>

  <DIV style=3D"FONT: 10pt arial"><B>Sent:</B> Friday, September 14, =

2001 5:13=20

  PM</DIV>

  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Stevia</DIV>

  <DIV><BR></DIV><FONT face=3Darial,helvetica><FONT size=3D2>I have 5 =

Stevia plants=20

  in pots. The plants are from 4 to 5 ft. high. <BR>Last Spring when I =

planted=20

  them I did that because I read that they could be used for a =

*sweetner*.=20

  &nbsp;NOW, that I have them.....can someone tell me what to do with =

them? Pick=20

  the leaves and dry them?? How to store etc. <BR>This is my first time =

to post=20

  to this list. &nbsp;It is rather quite isn't it? <BR>Marie (Upstate=20

  S.C&gt;)</FONT> </FONT></BLOCKQUOTE></BODY></HTML>



------=_NextPart_000_0045_01C145E2.EFDC9260--





From carolewne@home.com Wed Sep 26 18:12:53 2001

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To: HERBS-L@orednet.org

From: carolewne@home.com (Carole Palmer)

Subject: Re: Stevia, list

Date: Wed, 26 Sep 2001 08:12:53 -0700

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>There are several good cookbooks out there for cooking and baking with

>stevia. It's a wonderful sugar substitute for diabetics also as it won't

>affect blood sugar levels.



I have diabetes in my family so have purchased a couple of the cookbooks

but have been disappointed with the results. I think it works best mixed

into teas where the color is not as noticeable.



I am impressed that Marie's plants are so large (4-5 feet tall!). Maybe

I'll try pots. Stevia doesn't seem to grow well in the ground here in the

desert, but I have spoken to a woman at a slightly higher elevation that

has had success growing it. Nothing like Marie, though. Woo-hoo!



RE: the list - quiet, yes, but I think it works. Otherwise, it might get

overwhelming.



====B-)



Carole

Zone 9 - Phoenix, AZ (where we're gearing up for fall planting - hooray!)







From aparker@shianet.org Sat Sep 29 03:11:39 2001

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

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Subject: Sweet Annie...

Date: Fri, 28 Sep 2001 20:11:39 -0400

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I do feel that basil is my favorite herb, ... but then fall arrives and the

Sweet Annie is ready.

Love that fragrance!





From carolewne@home.com Sat Sep 29 05:26:22 2001

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To: HERBS-L@orednet.org

From: carolewne@home.com (Carole Palmer)

Subject: Re: Sweet Annie...

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>I do feel that basil is my favorite herb, ... but then fall arrives and the

>Sweet Annie is ready.

>Love that fragrance!



Lucky Paulette!



Sweet Annie is yet another herb that is topsy-turvy for us in the desert.

It is difficult to grow unless you have the right conditions - pops up

during the cooler months and tapers off in the hot weather. A friend of

mine gets plenty in her yard re-seeding each year but her yard is much

shadier and has better irrigation than mine. Nobody I know here has any

growing at the moment.



The basils, however, are doing beautifully. I have a variety called "Juan's

Grandmother's Basil" that's somebody's heirloom from Mexico and it's

fantastic - very full and lush PLUS slow to bolt, even in our heat. I also

think it will come back well next year. I bought it at the Desert Botanical

Garden's plant sale over a year ago and only just got it into the ground

this spring, so there was plenty of "hard wood" on it. Despite that, it's

been a beautiful plant. Maybe I'll make some pesto this weekend...



Carole

Zone 9 - Phoenix, AZ







From ElizPlasick@AOL.COM Sat Sep 29 13:42:43 2001

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From: ElizPlasick@AOL.COM

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Date: Sat, 29 Sep 2001 06:42:43 EDT

Subject: Re: Sweet Annie...

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

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I have a question???????



I have brought into my kitchen all my herbs that were in pots outdoors on my 

patio. I live in an apartment. Gosh! I miss my garden at our old residence in 

Michigan. 



I noticed that one sage is not doing as well as it was outdoors. Will it 

survive indoors? Have anyone of you had any luck with herbs indoors?



Elizabeth



From M.C.Gillie@excite.com Sat Sep 29 14:43:24 2001

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From: Michael Gillie <M.C.Gillie@excite.com>

To: HERBS-L@orednet.org

Subject: Re: Sweet Annie...

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I have had minimal success with herbs on my window sill.  They did not grow

"big" but did survive their ordeal!  :-)

I had them in a south-east window so they got the early morning sun up until

about noon or so.  I made sure they were well ventillated - no curtains for

those windows.  

Some herbs do better than others.  Unfortunately the sage did not survive. 

Basil did ok.  Greek Oregano did well one year but not so good the second. 

However, the good news is they all came back when I was able to put them

outdoors again.

I know this is not terribly encouraging.  Sorry.





On Sat, 29 Sep 2001 06:42:43 EDT, HERBS-L@orednet.org wrote:



>  I have a question???????

>  

>  I have brought into my kitchen all my herbs that were in pots outdoors on

my 

>  patio. I live in an apartment. Gosh! I miss my garden at our old

residence in 

>  Michigan. 

>  

>  I noticed that one sage is not doing as well as it was outdoors. Will it 

>  survive indoors? Have anyone of you had any luck with herbs indoors?

>  

>  Elizabeth











_______________________________________________________

Send a cool gift with your E-Card

http://www.bluemountain.com/giftcenter/







From SaraAnneC@AOL.COM Sat Sep 29 18:32:12 2001

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From: SaraAnneC@AOL.COM

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Date: Sat, 29 Sep 2001 11:32:12 EDT

Subject: Re: Sweet Annie...

To: HERBS-L@orednet.org

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Hi Elizabeth;



In my experience, basil will likely survive indoors, providing it gets enough 

sunlight, but it will not THRIVE like it did/does outdoors.

I my area (Zone 6a) it is strictly an annual and my understanding is that 

basil in general is an annual not matter where it is grown. You may delay 

it's bolting but not prevent it.



good luck with your indoor garden and let us know how it works out?



Fondly,

SaraAnneC



From loganv@EARTHLINK.NET Sat Sep 29 19:04:56 2001

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Date: Sat, 29 Sep 2001 12:04:56 -0400

From: Logan VanLeigh <loganv@EARTHLINK.NET>

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Subject: Re: Sweet Annie...

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Paulette wrote:

> 

> I do feel that basil is my favorite herb, ... but then fall arrives and the

> Sweet Annie is ready.

> Love that fragrance!



If it's the same stuff we call Sweet Annie in E TN then it is also a

medicinal herb.  A piece of the root about 3" long is washed, cut into

small pieces, and strung on a _single_ (for safety) thread around the

neck of a teething baby.  Relieves pain and diarrhea within hours. 

Replace every 36-48 hours as needed.



Logan



From aparker@shianet.org Sat Sep 29 23:18:26 2001

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Subject: Re: Sweet Annie...

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Logan..  I didn't know about the root..  >Relieves pain and diarrhea within

hours.



thanks.





From SaraAnneC@AOL.COM Sat Sep 29 18:34:01 2001

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From: SaraAnneC@AOL.COM

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Date: Sat, 29 Sep 2001 11:34:01 EDT

Subject: Re: basil/sage

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Oops.... I am reading without my glasses and, apparently, my brain ...



I have never tried to grow sage inside as it is so hardy in my garden beds 

outside.

In zone 6a I usually can pick it until well after Thanksgiving with very 

little loss of flavor.



SaraAnneC



From ElizPlasick@AOL.COM Sat Sep 29 20:32:20 2001

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From: ElizPlasick@AOL.COM

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Subject: Re: basil/sage

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Since I do not have property to grow herbs and I am in an apartment, I have 

no choice but to grow herbs, flowers, a tomato in pots on metal stands in the 

area of my patio. 



I have attempted to use a large wonderful window in my kitchen to grow an 

indoor herb garden.



Would appreciate hearing from anyone who grows things in pots.



Thanks so very much for all the response.



Elizabeth



From aparker@shianet.org Sat Sep 29 23:20:20 2001

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

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a friend of mine told me the trick to raising herbs inside the house was to

mist them every morning.   Now she didn't say about the amount of water,

I guess she assumed I should know that, ... but misting according to her

is the answer.





From ElizPlasick@AOL.COM Sun Sep 30 02:06:00 2001

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From: ElizPlasick@AOL.COM

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Thank your for the misting idea. I will try it.



Elizabeth



From aparker@shianet.org Mon Jul 30 09:19:24 2001
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From: "Paulette" <aparker@shianet.org>
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Subject: drying apples..
Date: Mon, 30 Jul 2001 02:19:24 -0400
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after drying apple rings for a wreath (planning ahead for Christmas..) what
is it that
I'm suppose to seal/coat it with?

I cut the apple lenght wise, and approximately 1/4" or a bit thicker.  I
soak them in
lemon water to avoid them turning brown, dry, now what?



From aparker@shianet.org Sat Jul 28 07:39:52 2001
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From: "Paulette" <aparker@shianet.org>
To: <HERBS-L@orednet.org>
Subject: Rue...
Date: Sat, 28 Jul 2001 00:39:52 -0400
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I bought a plant years ago.  This particular plant is listed as a insect
replent type.
I dry it.


From cara.df@verizon.net Fri Jul 20 20:22:51 2001
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From: "Carol Feuerstein" <cara.df@verizon.net>
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Subject: Re: Rue...
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Hi Paulette,
What variety of rue do you grow?  Do you have a source for it?  I looked =
in the nursery here and didn't find any.  My mom still insists on using =
those horrible mothballs so I want to make sachets for her.
Thanks, Cara
Thanks, Cara
  ----- Original Message -----=20
  From: Paulette=20
  To: HERBS-L@orednet.org=20
  Sent: Wednesday, July 18, 2001 7:37 AM
  Subject: Rue...


  I'm growing rue.  This particular plant is not the one used in making =
cheese, it's used for insect repellent.  I used it in making small =
sachets that I put in with my wool.  .....(as opposed to moth balls =
which I can't stand the smell of.)

  ...I'm a handspinner, I have bags of roving, unspun wool, that need =
this consideration.


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<BODY bgColor=3D#ffffff>
<DIV><STRONG><FONT face=3D"Tempus Sans ITC" size=3D4>Hi=20
Paulette,</FONT></STRONG></DIV>
<DIV><STRONG><FONT face=3D"Tempus Sans ITC" size=3D4>What variety of rue =
do you=20
grow?&nbsp; Do you have a source for it?&nbsp; I looked in the nursery =
here and=20
didn't find any.&nbsp; My mom still insists on using those horrible =
mothballs so=20
I want to make sachets for her.</FONT></STRONG></DIV>
<DIV><STRONG><FONT face=3D"Tempus Sans ITC" size=3D4>Thanks,=20
Cara</FONT></STRONG></DIV>
<DIV><STRONG><FONT face=3D"Tempus Sans ITC" size=3D4>Thanks,=20
Cara</FONT></STRONG></DIV>
<BLOCKQUOTE dir=3Dltr=20
style=3D"PADDING-RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; =
BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: 0px">
  <DIV style=3D"FONT: 10pt arial">----- Original Message ----- </DIV>
  <DIV=20
  style=3D"BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: =
black"><B>From:</B>=20
  <A title=3Daparker@shianet.org =
href=3D"mailto:aparker@shianet.org">Paulette</A>=20
  </DIV>
  <DIV style=3D"FONT: 10pt arial"><B>To:</B> <A =
title=3DHERBS-L@orednet.org=20
  href=3D"mailto:HERBS-L@orednet.org">HERBS-L@orednet.org</A> </DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Sent:</B> Wednesday, July 18, 2001 =
7:37=20
  AM</DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Rue...</DIV>
  <DIV><BR></DIV>
  <DIV>
  <P>I'm growing rue.&nbsp; This particular plant is not the one used in =
making=20
  cheese, it's used for insect repellent.&nbsp; I used it in making =
small=20
  sachets that I&nbsp;put in&nbsp;with my wool.&nbsp; .....(as opposed =
to moth=20
  balls which I can't stand the smell of.)</P>
  <P>...I'm a handspinner, I have bags of roving, unspun wool, that need =
this=20
  consideration.</P></DIV></BLOCKQUOTE></BODY></HTML>

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From M.C.Gillie@excite.com Thu Jul 19 02:35:03 2001
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Date: Wed, 18 Jul 2001 16:35:03 -0700 (PDT)
From: Michael Gillie <M.C.Gillie@excite.com>
To: HERBS-L@orednet.org
Subject: Re: mint
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By the way, on glycerin, I asked an herbal store owner about glycerin, she
said you can infuse, just use VEGETABLE ONLY, the other glycerin will
irritate skin.
On Wed, 18 Jul 2001 06:58:45 -0500, HERBS-L@orednet.org wrote:

>  >I was happy to learn today that the lime mint took 1 st place at the 
>  >fair in the perennial herb category and the flat leaf parsley took 3 
>  >rd in the annual herb category.
>  >
>  >Kris P  IL
>  
>  Congratulations, Kris. Way to go!!





_______________________________________________________
Send a cool gift with your E-Card
http://www.bluemountain.com/giftcenter/



From carolewne@home.com Thu Jul 19 00:19:07 2001
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To: HERBS-L@orednet.org
From: carolewne@home.com (Carole Palmer)
Subject: Re: mint
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Congratulations, Kris! Keep up the good growing!

Lime mint never does well for me, although flat-leafed parsley does great
here (in the winter/spring, at least)...

======B-)

Carole
Zone 9 - Phoenix, AZ


>I was happy to learn today that the lime mint took 1 st place at the fair in
>the perennial herb category and the flat leaf parsley took 3 rd in the
>annual herb category.
>
>Kris P  IL
>
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp



From snielsen@orednet.org Wed Jul 18 19:28:22 2001
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Date: Wed, 18 Jul 2001 09:28:22 -0700 (PDT)
From: "Susan L. Nielsen" <snielsen@orednet.org>
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From: "Carol Feuerstein" <cara.df@verizon.net>
Subject: Re: Toxicity (?) of aluminum
Date: Tue, 17 Jul 2001 19:06:28 -0700

HI,
I am a nutritionist and still won't use aluminum pans - or personal care =
items that contain aluminum. We are exposed to so many different =
pollutants I think it make sense to avoid adding to the toxic load in =
our bodies whenever possible. =20
At any rate - heavy metal toxicity is a contributing factor in =
developing many health problems, and from the rate of clients I see with =
allergies, poor intestinal health, cancer and chemical sensitivities I'd =
rather minimize exposure to anything with the possibility of creating =
problems. "They" have told us lots of things were safe in the past only =
to find out years later they really weren't.
Cara


From diehlr@INDIANA.EDU Wed Jul 18 19:20:06 2001
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Date: Wed, 18 Jul 2001 11:20:06 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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To: HERBS-L@orednet.org
Subject: books on herbs
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Sara Anne is right. Regrettably, herbals in particular should be
approached with skepticism. Like most herb aficionados I own quite a
number of books on the subject and have read many more from the library.
The range of quality is enormous--from excellent to very poor. Or some may
be good for one thing and others for another. For this reason I would
hesitate to recommend any one book as "the bible" of herbs, nor would I
unquestioningly accept information from any one that was not backed up by
a number of others. And maybe not even then! 

Bobbi Diehl
Bloomington, IN
zone 5/6

On Wed, 18 Jul 2001 SaraAnneC@AOL.COM wrote:
Again, I say.... just because you see it in print doesn't mean it is true.
 





From aparker@shianet.org Wed Jul 18 17:37:53 2001
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Subject: Rue...
Date: Wed, 18 Jul 2001 10:37:53 -0400
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I'm growing rue.  This particular plant is not the one used in making =
cheese, it's used for insect repellent.  I used it in making small =
sachets that I put in with my wool.  .....(as opposed to moth balls =
which I can't stand the smell of.)

...I'm a handspinner, I have bags of roving, unspun wool, that need this =
consideration.


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<P>I'm growing rue.&nbsp; This particular plant is not the one used in =
making=20
cheese, it's used for insect repellent.&nbsp; I used it in making small =
sachets=20
that I&nbsp;put in&nbsp;with my wool.&nbsp; .....(as opposed to moth =
balls which=20
I can't stand the smell of.)</P>
<P>...I'm a handspinner, I have bags of roving, unspun wool, that need =
this=20
consideration.</P></DIV></BODY></HTML>

------=_NextPart_000_001C_01C10F75.B32940A0--


From SaraAnneC@AOL.COM Wed Jul 18 17:08:06 2001
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From: SaraAnneC@AOL.COM
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Date: Wed, 18 Jul 2001 10:08:06 EDT
Subject: Re: Toxicity (?) of aluminum
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In a message dated 07/18/2001 7:40:35 AM Central Daylight Time, 
M.C.Gillie@excite.com writes:

<< According to the book: A Handbook of Natural Folk Remedies,  >>

Again, I say.... just because you see it in print doesn't mean it is true...

Fondly,
SaraAnneC

From SaraAnneC@AOL.COM Wed Jul 18 17:06:10 2001
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From: SaraAnneC@AOL.COM
Message-ID: <15.17489009.2886f1d2@aol.com>
Date: Wed, 18 Jul 2001 10:06:10 EDT
Subject: Re: Toxicity (?) of aluminum
To: HERBS-L@orednet.org
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In a message dated 07/18/2001 7:25:35 AM Central Daylight Time, 
M.C.Gillie@excite.com writes:

<<  but I know the stuff about aluminum. A book I read said
 stay away from aluminum completely. >>

Diversity is what makes the world go round (well... that and the whole 
gravity/inertia thing) ... thank goodness we have choices in what we choose 
to cook with.

However, as an old reader/writer (compared to 14) here is a thing we must all 
remember: Just because you see it in print does not make it true.

One of the remnants of the First Amendment (in tatters now, frankly, because 
of the fear of litigation) is that so long as we don't hurt anyone's feelings 
or reputation, we can publish or speak it out loud. Lies are no the same as 
misinformation.
When I think back on some of the drivel I have read about human nutrition, 
for instance, it just makes me shake my head in wonder....

Fondly,
SaraAnneC

From M.C.Gillie@excite.com Wed Jul 18 15:40:02 2001
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Date: Wed, 18 Jul 2001 05:40:02 -0700 (PDT)
From: Michael Gillie <M.C.Gillie@excite.com>
To: HERBS-L@orednet.org
Subject: Re: Toxicity (?) of aluminum
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According to the book: A Handbook of Natural Folk Remedies, page 32, under
Herbs packaged, begins at the end of line 7. It says, and I
quote,"Preparations made in aluminum utensils can cause stomach ulcers.
Enamel, glass, and stainless steel pots are best."  The book can be
purchased at Chapters book stores for $7.99 can. and $5.99 U.S.
On Tue, 17 Jul 2001 15:18:04 -0500 (EST), HERBS-L@orednet.org wrote:

>  
>  That aluminum is poisonous is an old old legend. I was first told it by
>  the father of a boyfriend back in high school, eons ago. I was surprised
>  to hear Martha Stewart recently claiming that she never uses aluminum
foil
>  because it is dangerous. I have never seen that allegation in print.
>  
>  http://www.nutrition.cornell.edu/nutriquest/aluminum.html
>  
>  This is the Website of Nutriquest at the Cornell University nutrition
dept
>  for anyone who is interested in checking. In brief, they say it is not
>  harmful for most people. Cornell University should be a reputable source.
>  
>  Bobbi Diehl
>  Bloomington, IN
>  zone 5/6
>  
>  On Tue, 17 Jul 2001, Susan L. Nielsen wrote:
>  
>  > Date: Tue, 17 Jul 2001 11:52:27 -0600
>  > From: Margaret Lauterbach <melauter@earthlink.net>
>  > Subject: Re: Fresh mint at Christmas...
>  > 
>  > Those aluminum ice cube trays didn't deteriorate. If you're thinking
all 
>  > aluminum puts "dangerous toxins in the body," do you ever drink soft
drinks 
>  > or tea or beer out of aluminum cans?  I don't think those ice cube
trays 
>  > are harmful.  Or do you have a source for that information? Margaret L
>  > 
>  > At 01:43 PM 7/17/01 -0400, you wrote:
>  It isn't really wise to make herbal things with aluminum, because the
salts
>  will leach out into the herb, and may put dangerous toxins into the body.
Go
>  with plastic instead.
>  
>   
>  
>  
>





_______________________________________________________
Send a cool gift with your E-Card
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From micyn@cvtv.net Wed Jul 18 14:58:45 2001
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Date: Wed, 18 Jul 2001 06:58:45 -0500
To: HERBS-L@orednet.org
From: micyn@cvtv.net (Cindy Meredith)
Subject: Re: mint
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>I was happy to learn today that the lime mint took 1 st place at the 
>fair in the perennial herb category and the flat leaf parsley took 3 
>rd in the annual herb category.
>
>Kris P  IL

Congratulations, Kris. Way to go!!

From micyn@cvtv.net Wed Jul 18 14:57:16 2001
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Date: Wed, 18 Jul 2001 06:57:16 -0500
To: HERBS-L@orednet.org
From: micyn@cvtv.net (Cindy Meredith)
Subject: Re: Fresh mint at Christmas...
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>Date: Tue, 17 Jul 2001 11:52:27 -0600
From: Margaret Lauterbach <melauter@earthlink.net>
>Subject: Re: Fresh mint at Christmas...
>
>Those aluminum ice cube trays didn't deteriorate. If you're thinking all
>aluminum puts "dangerous toxins in the body," do you ever drink soft drinks
>or tea or beer out of aluminum cans?  I don't think those ice cube trays
>are harmful.  Or do you have a source for that information? Margaret L

Thank you, Margaret, for sending your message. Misinformation is 
spread so easily.
Cindy in TX

From aparker@shianet.org Wed Jul 18 13:57:35 2001
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Subject: Re: Toxicity (?) of aluminum
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I want to thank Bobbi Diehl for the www.site for the Nutriquest at the =
Cornell University .
I've saved it to desktop.  I'm amazed at the vast resources available =
literally at our finger tips.
Thank you Bobbi   :)     And I thank everyone with our list, you don't =
know how much I enjoy
each and every post.  I miss it when we go dormant for a period of time.


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for the Nutriquest at the Cornell University .</DIV>
<DIV>I've saved it to desktop.&nbsp; I'm amazed at the vast resources =
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From krisp65@hotmail.com Wed Jul 18 07:17:34 2001
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From: "kris plunkett" <krisp65@hotmail.com>
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Subject: mint
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I was happy to learn today that the lime mint took 1 st place at the fair in 
the perennial herb category and the flat leaf parsley took 3 rd in the 
annual herb category.

Kris P  IL


_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp


From SaraAnneC@AOL.COM Wed Jul 18 01:34:43 2001
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From: SaraAnneC@AOL.COM
Message-ID: <d9.176f9850.28861783@aol.com>
Date: Tue, 17 Jul 2001 18:34:43 EDT
Subject: Re: Toxicity (?) of aluminum
To: HERBS-L@orednet.org
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Hi there Bobbie in Bloomington --
Sara, here in Evansville speaking:

I agree that aluminum cookware has gotten a not entirely deserved bad 
reputation. Same thing went around about Teflon when it first came out -- 
people were sure it would give us all cancer.
The relationship between aluminum and certain diseases -- Alzheimer's most 
notably -- has been debunked. Still, some people hang on to cherished 
beliefs... (my mother still thinks that bath towels that come in color are 
not as absorbent as white ones....)

However, there is one issue with aluminum cookware and that is worth noting:  
acidic foods, such as tomatoes, can interact chemically with aluminum. At 
best, you get a pan stained beyond belief. And there can be an impact on the 
flavor of the food you are cooking.
Also, I don't recommend using ANY metal utensils when working with yeast 
dough -- again for fear of chemical reactions that, in this case, might 
interfere with the yeast's activity in the dough.

My understanding (and I have done research) is that this does not apply to 
anodized aluminum such as we now have on the market under brand names like 
Calphalon, Circulon, etc.
I have and love several Calphalon pots and pans and have made all kinds of 
soups, sauces, etc in them with no problem. One of the GOOD things about 
aluminum is that it conducts heat so darned efficiently -- ends up saving 
energy usage as I can boil water, for instance, so much faster than with, say 
glass or stainless steel.

Fondly,
SaraAnneC

From diehlr@INDIANA.EDU Tue Jul 17 23:18:04 2001
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Date: Tue, 17 Jul 2001 15:18:04 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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To: HERBS-L@orednet.org
Subject: Toxicity (?) of aluminum
In-Reply-To: <Pine.SUN.3.96.1010717123828.10157A-100000@compass.oregonvos.net>
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That aluminum is poisonous is an old old legend. I was first told it by
the father of a boyfriend back in high school, eons ago. I was surprised
to hear Martha Stewart recently claiming that she never uses aluminum foil
because it is dangerous. I have never seen that allegation in print.

http://www.nutrition.cornell.edu/nutriquest/aluminum.html

This is the Website of Nutriquest at the Cornell University nutrition dept
for anyone who is interested in checking. In brief, they say it is not
harmful for most people. Cornell University should be a reputable source.

Bobbi Diehl
Bloomington, IN
zone 5/6

On Tue, 17 Jul 2001, Susan L. Nielsen wrote:

> Date: Tue, 17 Jul 2001 11:52:27 -0600
> From: Margaret Lauterbach <melauter@earthlink.net>
> Subject: Re: Fresh mint at Christmas...
> 
> Those aluminum ice cube trays didn't deteriorate. If you're thinking all 
> aluminum puts "dangerous toxins in the body," do you ever drink soft drinks 
> or tea or beer out of aluminum cans?  I don't think those ice cube trays 
> are harmful.  Or do you have a source for that information? Margaret L
> 
> At 01:43 PM 7/17/01 -0400, you wrote:
It isn't really wise to make herbal things with aluminum, because the salts
will leach out into the herb, and may put dangerous toxins into the body. Go
with plastic instead.

 




From snielsen@orednet.org Tue Jul 17 22:39:51 2001
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Date: Tue, 17 Jul 2001 12:39:51 -0700 (PDT)
From: "Susan L. Nielsen" <snielsen@orednet.org>
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Subject: Re: Fresh mint at Christmas...
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Date: Tue, 17 Jul 2001 11:52:27 -0600
From: Margaret Lauterbach <melauter@earthlink.net>
Subject: Re: Fresh mint at Christmas...

Those aluminum ice cube trays didn't deteriorate. If you're thinking all 
aluminum puts "dangerous toxins in the body," do you ever drink soft drinks 
or tea or beer out of aluminum cans?  I don't think those ice cube trays 
are harmful.  Or do you have a source for that information? Margaret L

At 01:43 PM 7/17/01 -0400, you wrote:
> >It isn't really wise to make herbal things with aluminum, because the salts
> >will leach out into the herb, and may put dangerous toxins into the body. Go
> >with plastic instead.


From krisp65@hotmail.com Tue Jul 17 22:01:44 2001
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Re: Mint
Date: Tue, 17 Jul 2001 14:01:44 -0500
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From: Michael Gillie <M.C.Gillie@excite.com>
>Reply-To: HERBS-L@orednet.org
>To: HERBS-L@orednet.org
>Subject: Re: Mint
>Date: Mon, 16 Jul 2001 17:05:34 -0700 (PDT)
>
>What's lime mint?
>On Mon, 16 Jul 2001 12:41:16 -0500, HERBS-L@orednet.org wrote:

Just another variety. Mint has many varities. BTW lavender is in the mint 
family.

Kris P  IL
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com


From aparker@shianet.org Tue Jul 17 20:43:04 2001
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References: <15511172.995328570761.JavaMail.imail@spike.excite.com>
Subject: Re: Fresh mint at Christmas...
Date: Tue, 17 Jul 2001 13:43:04 -0400
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>It isn't really wise to make herbal things with aluminum, because the =
salts
>will leach out into the herb, and may put dangerous toxins into the =
body. Go
>with plastic instead.


OH YUK!!!!   Might know I'd screw it up!  Well, I usually only have them =
in the trays long enough to freeze,
.... over night.  Then pop them out.  I've done this 3 times/years.   =
Will switch to plastic.  Darn it, and love
the small size, was working just great.
I appreciate you rattling my brain cage.

------=_NextPart_000_0062_01C10EC6.67593EA0
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<STYLE></STYLE>
</HEAD>
<BODY bgColor=3D#ffffff>
<DIV>&gt;It isn't really wise to make herbal things with aluminum, =
because the=20
salts<BR>&gt;will leach out into the herb, and may put dangerous toxins =
into the=20
body. Go<BR>&gt;with plastic instead.</DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
<DIV>OH YUK!!!!&nbsp;&nbsp; Might know I'd screw it up!&nbsp; Well, I =
usually=20
only have them in the trays long enough to freeze,</DIV>
<DIV>.... over night.&nbsp; Then pop them out.&nbsp; I've done this 3=20
times/years.&nbsp;&nbsp; Will switch to plastic.&nbsp; Darn it, and =
love</DIV>
<DIV>the small size, was working just great.</DIV>
<DIV>I appreciate you rattling my brain cage.</DIV></BODY></HTML>

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From M.C.Gillie@excite.com Tue Jul 17 03:09:30 2001
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Date: Mon, 16 Jul 2001 17:09:30 -0700 (PDT)
From: Michael Gillie <M.C.Gillie@excite.com>
To: HERBS-L@orednet.org
Subject: Re: Fresh mint at Christmas...
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It isn't really wise to make herbal things with aluminum, because the salts
will leach out into the herb, and may put dangerous toxins into the body. Go
with plastic instead.
On Mon, 16 Jul 2001 14:38:02 -0400, HERBS-L@orednet.org wrote:

>  I've done the ice cube thing with fresh mint and had it at Christmas.  I
made hot tea and dropped in
>  an ice cube with a fresh mint sprig.  The aroma was great! once it
melted, which it did very quick.
>  I found the real narrow slot/cell aluminium ice trays, two, at a garage
sale several years ago.
>  Don't use trays with large cubes.  I actually stuff the mint into the
tray slots before putting in water to freeze.
>  Once it's frozen I then store them in a zip lock bag, this keeps them
very fresh.





_______________________________________________________
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From JoOhio1@AOL.COM Mon Jul 16 22:19:35 2001
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From: JoOhio1@AOL.COM
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Date: Mon, 16 Jul 2001 15:19:35 EDT
Subject: Re: Fresh mint at Christmas...
To: HERBS-L@orednet.org
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What a great idea!  Thanks!

From SaraAnneC@AOL.COM Mon Jul 16 21:58:26 2001
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From: SaraAnneC@AOL.COM
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Date: Mon, 16 Jul 2001 14:58:26 EDT
Subject: Re: Fresh mint at Christmas...
To: HERBS-L@orednet.org
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Hi Paulette;

I do this too! (when I remember).
I also puree fresh basil with olive oil and portion it out into ice cube 
trays (I use those cheap, 2 or 3 for a dollar plastic trays) to freeze. It 
takes a couple of days for the oil to really harden up, but I then pop the 
cubes out, wrap each in plastic wrap and place all inside a freezer-grade 
plastic food storage bag (zip-locks are the best).

In this way, I have the pure basil flavor for soups, stews etc but I also can 
thaw a couple of cubes and place them back in the food processor with garlic, 
pine nuts (or pecans) and Parmesan cheese for great fresh-from-the-garden 
flavored pesto.

I have found that it is best not to freeze the pesto in its complete form; 
first it abbreviates the number of potential uses you have for your basil 
preserved in this manner, but more importantly, the cheese and nuts see, to 
take on a "freezer flavor" that I find less than appealing.

I also would not freeze basil in water simply because this would, again, 
decrease the number of possible uses I would have for it later.

Sara

From aparker@shianet.org Mon Jul 16 21:38:02 2001
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From: "Paulette" <aparker@shianet.org>
To: <HERBS-L@orednet.org>
References: <F157YS8YV2btIXwGO5E0000a445@hotmail.com>
Subject: Fresh mint at Christmas...
Date: Mon, 16 Jul 2001 14:38:02 -0400
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I've done the ice cube thing with fresh mint and had it at Christmas.  I =
made hot tea and dropped in
an ice cube with a fresh mint sprig.  The aroma was great! once it =
melted, which it did very quick.
I found the real narrow slot/cell aluminium ice trays, two, at a garage =
sale several years ago.
Don't use trays with large cubes.  I actually stuff the mint into the =
tray slots before putting in water to freeze.
Once it's frozen I then store them in a zip lock bag, this keeps them =
very fresh.

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<DIV>I've done the ice cube thing with fresh mint and had it at =
Christmas.&nbsp;=20
I made hot tea and dropped in</DIV>
<DIV>an ice cube with a fresh mint sprig.&nbsp; The aroma was great! =
once it=20
melted, which it did very quick.</DIV>
<DIV>I found the real narrow slot/cell aluminium ice trays, two, at a =
garage=20
sale several years ago.</DIV>
<DIV>Don't use trays with large cubes.&nbsp; I actually stuff the mint =
into the=20
tray slots before putting in water to freeze.</DIV>
<DIV>Once it's frozen I then store them in a zip lock bag, this keeps =
them very=20
fresh.</DIV></BODY></HTML>

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From krisp65@hotmail.com Mon Jul 16 20:41:16 2001
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Re: Mint 
Date: Mon, 16 Jul 2001 12:41:16 -0500
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>books. I
>love mint and cranberry teas. I have made them on my own in the past. I 
>hope
>to get more info on stuff.

Speaking of mint I entered lime mint  at my county fair today. Also entered 
flat leaf parsley. Won't know until tomorrow if i won anything.

Kris P  IL
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com


From JoOhio1@AOL.COM Mon Jul 16 16:52:18 2001
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Date: Mon, 16 Jul 2001 09:52:18 EDT
Subject: Re: Mint & tomatoe's
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In a message dated 07/16/2001 9:05:28 AM Eastern Daylight Time, 
M.C.Gillie@excite.com writes:

<< On tomatoes, we have made soup with dried and ground tomatoes. It tastes
 great, and looks like the canned soup. >>
Would love this recipe.  Do you mind sharing it with us?

From M.C.Gillie@excite.com Mon Jul 16 16:04:14 2001
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Date: Mon, 16 Jul 2001 06:04:14 -0700 (PDT)
From: Michael Gillie <M.C.Gillie@excite.com>
To: HERBS-L@orednet.org
Subject: Mint & tomatoe's
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On tomatoes, we have made soup with dried and ground tomatoes. It tastes
great, and looks like the canned soup. We love to use tomatoes. We have
found that dandelion leaf tea is good for the liver, due to it's purifying
properties. I have been kindling my interest in herbs by reading books. I
love mint and cranberry teas. I have made them on my own in the past. I hope
to get more info on stuff.

On Sun, 15 Jul 2001 21:43:27 -0400, HERBS-L@orednet.org wrote:

>  I've been using the dried loveage in salad's, it's wonderful.  The smell,
the flavor is great.
>  Someone asked about the flavor earlier.  Just wanted to let you know how
much I like
>  using it dried.
>  
>  I also dry my own parsley.  
>  
>  No one commented on the dried tomatoes.  Has anyone else done this?





_______________________________________________________
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From aparker@shianet.org Mon Jul 16 04:43:27 2001
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To: <HERBS-L@orednet.org>
References: <Pine.SUN.3.96.1010709224312.11619B-100000@compass.oregonvos.net>
Subject: dried loveage & tomatoe's
Date: Sun, 15 Jul 2001 21:43:27 -0400
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I've been using the dried loveage in salad's, it's wonderful.  The =
smell, the flavor is great.
Someone asked about the flavor earlier.  Just wanted to let you know how =
much I like
using it dried.

I also dry my own parsley. =20

No one commented on the dried tomatoes.  Has anyone else done this?

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<BODY bgColor=3D#ffffff>
<DIV>I've been using the dried loveage in salad's, it's wonderful.&nbsp; =
The=20
smell, the flavor is great.</DIV>
<DIV>Someone asked about the flavor earlier.&nbsp; Just wanted to let =
you know=20
how much I like</DIV>
<DIV>using it dried.</DIV>
<DIV>&nbsp;</DIV>
<DIV>I also dry my own parsley.&nbsp; </DIV>
<DIV>&nbsp;</DIV>
<DIV>No one commented on the dried tomatoes.&nbsp; Has anyone else done=20
this?</DIV></BODY></HTML>

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From tmueller@bluegrass.net Mon Jul  9 21:28:01 2001
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To: HERBS-L@orednet.org
From: "Thomas Mueller" <tmueller@bluegrass.net>
Subject: Re: Administrative Plea: Watch those attachments!
References: <Pine.SUN.3.96.1010707094327.20464B-100000@compass.oregonvos.net>
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Congratulations, Susan Nielsen, on taking a stand against those HTML
attachments that look so crappy, especially when combined with quoted-printable!
This is the default behavior of Outlook Express and some other email/news
clients, especially those that are Windows-based.  I think it is possible to
turn off this HTML/quoted-printable and send one-part plain-text messages, since
I do see a fair amount of one-part plain-text messages sent by Outlook Express,
Netscape or Eudora.  But from what I see and hear, AOL 6 makes it very difficult
to send one-part plain-text messages.  I think the HTML stuff generally comes
from the composing/sending software at the user end, not from the server.
MS-Windows software tends to pull the wool over the user's eyes and not let the
user know what's really happening.  I have never used, nor seen from the user
end, Outlook Express or any other MS-Windows email or news program, but I can
often see what software the sender was using from a line in the headers like

X-Mailer: AOL 6.0 for Windows US sub 10513


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Date: Sat, 7 Jul 2001 21:05:10 -0500
To: HERBS-L@orednet.org
From: micyn@cvtv.net (Cindy Meredith)
Subject: RE: bugs eating plants..
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DE is a good choice. Also try Bt  (Bacillus thurengiensis), sold 
commercially under different names. Gardens Alive! sells Bt mail 
order, too. I'm sure other places sell it as well. Check the label 
ingredients. It is a bacteria that when eaten by soft bodied insects 
like cabbage lopers, which are a big pest on broccoli, kills them.

Someone mentioned grasshoppers. Here in Texas we are having a very 
bad year with grasshoppers......... I mean really bad. They are even 
eating hay, field (feed) corn, many of my herbs (they love basil), 
roses and other landscape plants. This is the worst year in  more 
than 10 years. I have found DE helps a little, but not much. 
Chickens, guinea hens and turkeys will eat the grasshoppers, and I 
have let some chickens from my chicken yard into my growing area to 
help alleviate the problem. They're barely making a dent into the gh 
population.

Cindy in TX

From snielsen@orednet.org Sat Jul  7 19:51:48 2001
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Date: Sat, 7 Jul 2001 09:51:48 -0700 (PDT)
From: "Susan L. Nielsen" <snielsen@orednet.org>
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Hi, Folks --

I'm delighted to see the list waking up a bit! Ah, it's garden
time in the Northern Hemisphere!

However, I note that a number of posts are coming through with
large attachments of html mark-up. The digest version of the
list just came through my mailbox, and it really swells in size
when these files are included.

If your server is hooking stuff onto the end of your messages,
please see if you can figure out how to make it stop. If you
don't know how to do that, then your Support team can give you
some guidance.

As notes come through, when I see these, I'll write to the sender.
It's not that I'm picking on you. Sometimes people don't know
how their mail looks at the other end. If we can sweep these
things off the messages, it will save a bunch of mailfile size.

Susan Nielsen Listowner, HERBS-L

--
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 snielsen@orednet.org Sat Jul  7 19:40:30 2001
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Date: Sat, 7 Jul 2001 09:40:30 -0700 (PDT)
From: "Susan L. Nielsen" <snielsen@orednet.org>
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To: HERBS-L@orednet.org
Subject: Pest Mgmt [was: Re: Spigariello or Minestra Nera?]
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On Sat, 7 Jul 2001, Gaye Sekula wrote:

> Try dusting your broccoli with diatomaceous earth.

in response to:

> Help bugs are eating my broccoli; does anyone 
> have any herbal suggestions for treatment

Always identify the problem first! Throwing ingredients willy-
nilly at unidentified "bugs" is a sure way to waste money and
not solve the problem. If you are in the US, you have a County
Extension Office associated with your State Ag. College -- call
them. They are there to help you, and they will be happy to
identify specimens and make suggestions. If you ask for organically
acceptable treatments, they will know some. Integrated Pest
Management (IPM) is now a big part of their toolkit. Let them use
it for you, so you don't just toss stuff around the garden. 

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 Herbgourmt@AOL.COM Sat Jul  7 16:14:49 2001
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From: Herbgourmt@AOL.COM
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Date: Sat, 7 Jul 2001 09:14:49 EDT
Subject: Re: lovage & lavender...
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In a message dated 6/27/01 6:27:07 PM Mountain Daylight Time, 
carolewne@home.com writes:


> 
> 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
> 



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<HTML><FONT FACE=arial,helvetica><FONT  SIZE=2>In a message dated 6/27/01 6:27:07 PM Mountain Daylight Time, 
<BR>carolewne@home.com writes:
<BR>
<BR>
<BR><BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">
<BR>The taste is hard to describe... but it's nice, if you like lavender. I
<BR>have a cookbook, "Cooking With Lavender" by Joyce Ellenbecker (published by
<BR>Foundation House Publications in 1994, 5569 N. Country Rd. 29, Loveland, CO
<BR>80538; ISBN 0-935427-04-X; 7.95 retail - I don't know if it's still
<BR>available but think it should be).
<BR>
<BR>There are a variety of recipes in this book but my favorite is Lavender
<BR>Lemonade. Basically, all you need to do is make your favorite lemonade
<BR>recipe but stronger, then add a strong lavender tea. This turns the
<BR>lemonade pink! Then sweeten it to your taste. I've taken Lavender Lemonade
<BR>to talks and people are surprised when they drink it.
<BR>
<BR>Joyce's recipe is:
<BR>
<BR>For 2 quarts, combine:
<BR>
<BR>juice of 6 fresh lemons
<BR>1 cup regular strength lavender infusion
<BR>sugar syrup or honey to taste
<BR>1-1/2 quarts water
<BR>
<BR>(to make the sugar syrup, bring one cup water to a boil, add one cup sugar
<BR>and simmer until all the sugar is dissolved.)
<BR>
<BR>Her recipe for the regular strength lavender infusion is:
<BR>
<BR>1/2 cup fresh lavender flowers or 3 tablespoons dried
<BR>3 cups distilled water
<BR>
<BR>Bring water to a boil and pour over the flowers; steep 15 to 20 minutes.
<BR>Strain and save in a non-reactive container (like glass). She notes she's
<BR>used whole flower heads and the little buds and sees no difference in the
<BR>flavor.</BLOCKQUOTE>
<BR>
<BR></FONT></HTML>

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From lgsekula@EARTHLINK.NET Sat Jul  7 15:51:50 2001
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From: "Gaye Sekula" <lgsekula@EARTHLINK.NET>
To: HERBS-L@orednet.org
Subject: RE: bugs eating plants..
Date: Sat, 7 Jul 2001 7:51:50 -0500
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Yes, on some bugs. You use only about 1 teaspoon per gallon of water and 
spray it on well. You can use a mild soap like Ivory, but never anything like 
dawn. I would definitely suggest using diatomeous (sp)  earth also. That will 
help with larger insects, like grasshoppers. 


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

From: Paulette  

To: HERBS-L@orednet.org 

Sent: 7/7/01 7:06:09 AM 

Subject: bugs eating plants..




do soap suds really work?   
AND.. wouldn't this make the plant taste funny?


 

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<DIV>Yes, on some bugs. You use only about 1 teaspoon per gallon of water and spray it on well. You can use a mild soap like Ivory, but never anything like dawn. I would definitely suggest using diatomeous (sp)  earth also. That will help with larger insects, like grasshoppers. </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> 7/7/01 7:06:09 AM </DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> bugs eating plants..</DIV>
<DIV><BR></DIV><FONT size=2>
<DIV><FONT color=#800000 face=Arial size=2>do soap suds really work?&nbsp;&nbsp; AND.. wouldn't this make the plant taste funny?</FONT></DIV></FONT>
<P></P></BLOCKQUOTE>
<DIV>&nbsp;</DIV>
<DIV></DIV>
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From: "Paulette" <aparker@shianet.org>
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Subject: bugs eating plants..
Date: Sat, 7 Jul 2001 08:06:09 -0400
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This is a multi-part message in MIME format.

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do soap suds really work?   AND.. wouldn't this make the plant taste =
funny?

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<DIV><FONT face=3DArial color=3D#800000 size=3D2>do soap suds really =
work?&nbsp;&nbsp;=20
AND.. wouldn't this make the plant taste =
funny?</FONT></DIV></BODY></HTML>

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From lgsekula@EARTHLINK.NET Sat Jul  7 13:04:13 2001
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From: "Gaye Sekula" <lgsekula@EARTHLINK.NET>
To: HERBS-L@orednet.org
Subject: Re: Spigariello or Minestra Nera?
Date: Sat, 7 Jul 2001 5:4:13 -0500
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Try dusting your broccoli with diatomaceous earth.


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

From: Sherry 
Dority  

To: HERBS-L@orednet.org 

Sent: 7/6/01 9:28:07 PM 

Subject: Re: Spigariello or Minestra 
Nera?




Help bugs are eating my broccoli; does anyone 
have any herbal suggestions for treatment

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

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<DIV>Try dusting your broccoli with diatomaceous earth.</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:morrigana28@EARTHLINK.NET" title=morrigana28@EARTHLINK.NET>Sherry Dority</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To: </B><A href="mailto:morrigana28@EARTHLINK.NET" title=morrigana28@EARTHLINK.NET>HERBS-L@orednet.org</A></DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> 7/6/01 9:28:07 PM </DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: Spigariello or Minestra Nera?</DIV>
<DIV><BR></DIV><FONT size=2>
<DIV><FONT face=Courier size=1>Help bugs are eating my broccoli; does anyone have any herbal suggestions for treatment</FONT></DIV>
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From: "Sherry Dority" <morrigana28@EARTHLINK.NET>
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Subject: Re: Spigariello or Minestra Nera?
Date: Fri, 6 Jul 2001 23:28:7 -0300
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Help bugs are eating my broccoli; does anyone 
have any herbal suggestions for treatment

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


From: Thomas 
Mueller  

To: HERBS-L@orednet.org 

Sent: 7/6/01 11:11:34 AM 

Subject: Re: Spigariello or Minestra 
Nera?





 Okay, I'm growing Spigariello, leaf broccoli.  I'm told it's 
also known as

 Minestra Nera because it's used to make that dish (black soup).Does 
anyone

 know a recipe for making that soup or any other use for this

 veggie?   Thanks in advance, Margaret L

 

I never heard of Spigariello or Minestra Nera but figure leaf broccoli, 
from

that name, would be a brassica, to be cooked like kale, collards, mustard 
leaves

 



 

Bright Blessings

--- morrigana28@earthlink.net 

 

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<DIV><FONT face=Courier size=1>Help bugs are eating my broccoli; does anyone have any herbal suggestions for treatment</FONT></DIV>
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<DIV style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B> <A href="mailto:tmueller@bluegrass.net" title=tmueller@bluegrass.net>Thomas Mueller</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To: </B><A href="mailto:tmueller@bluegrass.net" title=tmueller@bluegrass.net>HERBS-L@orednet.org</A></DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> 7/6/01 11:11:34 AM </DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: Spigariello or Minestra Nera?</DIV>
<DIV><BR></DIV><FONT size=2>
<P>
<DIV>&gt;Okay, I'm growing Spigariello, leaf broccoli.&nbsp;&nbsp;I'm told it's also known as</DIV>
<DIV>&gt;Minestra Nera because it's used to make that dish (black soup).Does anyone</DIV>
<DIV>&gt;know a recipe for making that soup or any other use for this</DIV>
<DIV>&gt;veggie?&nbsp;&nbsp; Thanks in advance, Margaret L</DIV>
<DIV>&nbsp;</DIV>
<DIV>I never heard of Spigariello or Minestra Nera but figure leaf broccoli, from</DIV>
<DIV>that name, would be a brassica, to be cooked like kale, collards, mustard leaves</DIV>
<DIV>&nbsp;</DIV>
<P></P></FONT>
<P></P></BLOCKQUOTE>
<DIV>&nbsp;</DIV>
<DIV>Bright Blessings</DIV>
<DIV>--- <A href="mailto:morrigana28@earthlink.net">morrigana28@earthlink.net</A></DIV>
<DIV>&nbsp;</DIV>
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From tmueller@bluegrass.net Fri Jul  6 17:11:34 2001
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From: "Thomas Mueller" <tmueller@bluegrass.net>
Subject: Re: Spigariello or Minestra Nera?
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>Okay, I'm growing Spigariello, leaf broccoli.  I'm told it's also known as
>Minestra Nera because it's used to make that dish (black soup).Does anyone
>know a recipe for making that soup or any other use for this
>veggie?   Thanks in advance, Margaret L

I never heard of Spigariello or Minestra Nera but figure leaf broccoli, from
that name, would be a brassica, to be cooked like kale, collards, mustard leaves
or yu choy (which is a Chinese brassica).

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Hi Margaret! Is that like broccoli raab? I grew some this year...it went to seed before I could do more than nibble on it while working in the garden. Good in pasta or stir-fried in a little olive oil.

Alison
Nichols, Iowa

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Date: Wed, 04 Jul 2001 12:59:54 -0600
From: Margaret Lauterbach <melauter@earthlink.net>
Subject: Spigariello or Minestra Nera?

Okay, I'm growing Spigariello, leaf broccoli.  I'm told it's also known as 
Minestra Nera because it's used to make that dish (black soup).Does anyone 
know a recipe for making that soup or any other use for this 
veggie?   Thanks in advance, Margaret L


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Date: Wed, 04 Jul 2001 12:59:54 -0600
From: Margaret Lauterbach <melauter@earthlink.net>
Subject: Spigariello or Minestra Nera?

Okay, I'm growing Spigariello, leaf broccoli.  I'm told it's also known as 
Minestra Nera because it's used to make that dish (black soup).Does anyone 
know a recipe for making that soup or any other use for this 
veggie?   Thanks in advance, Margaret L


From lgsekula@EARTHLINK.NET Thu Jul  5 01:57:48 2001
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From: "Gaye Sekula" <lgsekula@EARTHLINK.NET>
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Subject: Re: garlic
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Sometimes garlic even does that in the ground. 
Replant your bulbs and you could have it make cloves next year. Again, that's 
the way it works in the ground. Not sure about pots. Gaye, San 
Antonio


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

From:  

To: HERBS-L@orednet.org 

Sent: 7/4/01 10:07:56 AM 

Subject: Re: garlic





I have tried growing garlic in a pot in a sunny kitchen window. It grew 
great but did not form cloves, only bulbs. This after a few months during the 
winter. Perhaps if I had given them more time and larger pots...

 

Alison

Nichols, Iowa

 

 



 

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<DIV><FONT face="Tempus Sans ITC">Sometimes garlic even does that in the ground. Replant your bulbs and you could have it make cloves next year. Again, that's the way it works in the ground. Not sure about pots. Gaye, San Antonio</FONT></DIV>
<BLOCKQUOTE style="BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">
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<DIV style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B> <A href="mailto:AMcgo@AOL.COM" title=AMcgo@AOL.COM></A></DIV>
<DIV style="FONT: 10pt arial"><B>To: </B><A href="mailto:AMcgo@AOL.COM" title=AMcgo@AOL.COM>HERBS-L@orednet.org</A></DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> 7/4/01 10:07:56 AM </DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: garlic</DIV>
<DIV><BR></DIV><FONT size=2>
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<DIV>I have tried growing garlic in a pot in a sunny kitchen window. It grew great but did not form cloves, only bulbs. This after a few months during the winter. Perhaps if I had given them more time and larger pots...</DIV>
<DIV>&nbsp;</DIV>
<DIV>Alison</DIV>
<DIV>Nichols, Iowa</DIV>
<DIV>&nbsp;</DIV>
<DIV>&nbsp;</DIV>
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I have tried growing garlic in a pot in a sunny kitchen window. It grew great but did not form cloves, only bulbs. This after a few months during the winter. Perhaps if I had given them more time and larger pots...

Alison
Nichols, Iowa

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about the garlic chives, ... they grow when nothing else will.  If you allow=
 them to go to seed you will have
more than you can imagine.   I do like mine.     I also chop/cut them fine a=
nd dry them.

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<DIV><FONT face=3DArial color=3D#800000 size=3D2>about the garlic chives, ..=
. they=20
grow when nothing else will.&nbsp; If you allow them to go to seed you will=20
have</FONT></DIV>
<DIV><FONT face=3DArial color=3D#800000 size=3D2>more than you can=20
imagine.&nbsp;&nbsp; I do like mine.&nbsp;&nbsp;&nbsp;&nbsp; I also chop/cut=
=20
them fine and dry them.</FONT></DIV></BODY></HTML>

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From aparker@shianet.org Wed Jul  4 16:11:15 2001
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about the garlic chives, ... they grow when nothing else will.  If you =
allow them to go to seed you will have
more than you can imagine.   I do like mine.     I also chop/cut them =
fine and dry them.

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<STYLE></STYLE>
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<DIV><FONT face=3DArial color=3D#800000 size=3D2>about the garlic =
chives, ... they=20
grow when nothing else will.&nbsp; If you allow them to go to seed you =
will=20
have</FONT></DIV>
<DIV><FONT face=3DArial color=3D#800000 size=3D2>more than you can=20
imagine.&nbsp;&nbsp; I do like mine.&nbsp;&nbsp;&nbsp;&nbsp; I also =
chop/cut=20
them fine and dry them.</FONT></DIV></BODY></HTML>

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From SaraAnneC@AOL.COM Tue Jul  3 19:54:20 2001
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In a message dated 07/03/2001 11:22:17 AM Central Daylight Time, 
snielsen@orednet.org writes:

<< Have you considered growing Garlic Chives??
 They would have a better chance than garlic.
 Connie
  >>

Hi Connie:

I grow garlic chives (also known as Chinese chives) in my garden and outside 
my garden when the seeds escape, which they are particularly talented at 
doing, and I suspect they would do just fine in a pot so long as they got 
lots of sun.

However, as much as I love them (and prefer them most times to regular garden 
chives) they are not the same as garlic. They get their name because, 
compared to regular chives, the snipped greens have a mild, garlic-like 
fragrance.

They are great in salads, marinades and on top of baked potatoes, but they 
would never season a pot of spaghetti sauce or any other culinary or 
medicinal product in any vague way like cloves of real garlic do.
Depending on what one wants to use them for, garlic chives may or may not be 
at all desirable.

Fondly,
SaraAnneC

From snielsen@orednet.org Tue Jul  3 19:20:25 2001
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Date: Tue, 03 Jul 2001 07:39:35 -0600
From: "connie k.hoy" <coneh@qwest.net>
Subject: Re: garlic

Have you considered growing Garlic Chives??
They would have a better chance than garlic.
Connie

simon@ELECTRICPUHA.COM, simon@ELECTRICPUHA.COM wrote:

> >        I live in Holland and only have a sunny window sill (no
> >garden).
> >        I would be grateful for any advise re: growing garlic in such a
> situation as it's something
> >I am planning to do this autumn,
>
> cheers
>
> Simon


From JUDYCRE@AOL.COM Tue Jul  3 15:33:12 2001
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I am not sure that growing garlic will work indoors.  Here in Pennsylvania 
(USA) I plant it outside in the fall.  It stays in the ground all winter and 
grows in the spring.  I will harvest it later this summer.  But let us know 
how it works for you.
Judy

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<HTML><FONT FACE=arial,helvetica><FONT  SIZE=2>I am not sure that growing garlic will work indoors. &nbsp;Here in Pennsylvania 
<BR>(USA) I plant it outside in the fall. &nbsp;It stays in the ground all winter and 
<BR>grows in the spring. &nbsp;I will harvest it later this summer. &nbsp;But let us know 
<BR>how it works for you.
<BR>Judy</FONT></HTML>

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>	 I live in Holland and only have a sunny window sill (no  
>garden).
>	 I would be grateful for any advise re: growing garlic in such a 
situation as it's something 
>I am planning to do this autumn,

cheers

Simon



From sherry@clipper.net Tue Jul  3 03:55:08 2001
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Date: Mon, 02 Jul 2001 17:55:08 -0700
To: HERBS-L@orednet.org
From: Sherry Rose <sherry@clipper.net>
Subject: Re: Lavender
In-Reply-To: <r34pjts67veoi6s8rn1jdqmj6lmif7dt9p@4ax.com>
References: <2d.dbe62b9.286dcc6a@aol.com>
 <2d.dbe62b9.286dcc6a@aol.com>
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You can also get your own free website from about.com, and adding photos is
extremely easy.

Sherry

At 05:29 PM 6/29/2001 +0300, you wrote:
>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


From snielsen@orednet.org Mon Jul  2 22:09:11 2001
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Subject: Re: Drying..
Date: Mon, 2 Jul 2001 10:29:40 -0700

You are so right about basil not liking cold feet.  I planted mine in =
several locations and in the sunniest warmest spot it is twice the size =
of the others planted the same time.
Cara




From snielsen@orednet.org Mon Jul  2 22:09:11 2001
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Subject: Re: Drying..
Date: Mon, 2 Jul 2001 10:29:40 -0700

You are so right about basil not liking cold feet.  I planted mine in =
several locations and in the sunniest warmest spot it is twice the size =
of the others planted the same time.
Cara




