From diehlr@INDIANA.EDU Tue May 28 15:17:25 2002
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Date: Tue, 28 May 2002 07:17:25 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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Subject: Re: Green Tea 
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My friend writes:

"All tea is made from basically the same plant, grown in different soils
and climates. All tea leaves originally are green. The variation comes
mostly in the processing, which partly is outdoors in different climates,
but which differs mainly in the length of curing and especially in the
degree and length of roasting. The greener the tea, the less
processing--and especially the less roasting--it has had. There are at
least as many Chinese teas as there are Western cheeses.  The reasons why
not all cheeses are yellow are similar. 

Some kinds of Chinese tea are almost white--in fact, one of my favorite
kinds is 'Silver Hair Oolong.'"

Bobbi Diehl
Bloomington, IN
zone 5/6


From lynettem@ix.netcom.com Wed May 22 13:37:44 2002
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To: <HERBS-L@orednet.org>
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Subject: Re: Question....
Date: Wed, 22 May 2002 06:37:44 -0400
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Keep in mind - white tea - my favorite, and the very earliest of the picking
of the leaves.
Namaste - Lynette of Terralyn


From tmueller@bluegrass.net Wed May 22 09:22:12 2002
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From: "Thomas Mueller" <tmueller@bluegrass.net>
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from Paulette:

> I bought green tea.  Brand name, ..Uncle Lee's Tea.
> I thought green tea would be green.  This 'green' tea, once
> I've steeped it is brown.
> Why is it called green tea?

I too use green tea, though it does not appear strictly green either before or
after steeping.  I wouldn't really say brown, but I wouldn't say green either.
Some herbs remain green when dried, and their infusion or decoction is green.
Two examples I can think of are alfalfa and U.S. ephedra (Mormon tea).

From hetta@saunalahti.fi Tue May 21 20:31:22 2002
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From: Henriette Kress <hetta@saunalahti.fi>
To: HERBS-L@orednet.org
Subject: Re: Fw: Green Tea
Date: Tue, 21 May 2002 20:31:22 +0300
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"Paulette" <aparker@shianet.org> wrote to <HERBS-L@orednet.org>:

> So this means that the color really doesn't have anything to do with it
> being called "green" tea, right?

There's black tea, 
there's oolong tea,
and there's green tea.

If you brew a nice cuppa of green tea it's very very very pale green, because
you use so very little tea to your water.
If you brew a strong cuppa of green tea it's brownish green, but it's very
astringent; so much so that you need to add lemon or milk in order for it to be
drinkable.

Oolong is half fermented.

Green tea has dark green leaves, when dry.

Henriette

-- 
hetta@saunalahti.fi           Henriette Kress            Helsinki, Finland   
Over 30 MB herbal .html files (FAQs, classic texts, articles, links), plus
pictures, zipped archives, the works, at:   http://www.ibiblio.org/herbmed

From aparker@shianet.org Tue May 21 19:23:54 2002
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From: "Paulette" <aparker@shianet.org>
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Subject: Fw: Green Tea
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So this means that the color really doesn't have anything to do with it
being
called "green" tea, right?

I thank you all very much.  :)


>It's "green" because it isn't processed in any way - just dried tea leaves.
Black tea has been fermented.
  ----- Original Message -----
  From: Paulette
  To: HERBS-L@orednet.org
  Sent: Sunday, May 19, 2002 11:34 AM
  Subject: Re: Green Tea



From cara.df@verizon.net Mon May 20 06:20:17 2002
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Subject: Re: Green Tea
Date: Sun, 19 May 2002 20:20:17 -0700
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It's "green" because it isn't processed in any way - just dried tea =
leaves.  Black tea has been fermented.
  ----- Original Message -----=20
  From: Paulette=20
  To: HERBS-L@orednet.org=20
  Sent: Sunday, May 19, 2002 11:34 AM
  Subject: Re: Green Tea


  Yes, I do let it steep at least 1-2 mins, sometimes longer.
  It's not that dark brown color, but then again, it's not green.
  My mother in law had a green tea, Lipton's or Salada, ..??..
  and when it steeped it had a definite green shade/color... not brown.

  I look forward to hearing what your friend "who is an aficionado of
  green teas" has to say  :)                  Thank you.



------=_NextPart_000_000D_01C1FF72.97878440
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<HTML><HEAD>
<META http-equiv=3DContent-Type content=3D"text/html; =
charset=3Diso-8859-1">
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<STYLE></STYLE>
</HEAD>
<BODY bgColor=3D#ffffff>
<DIV><FONT face=3D"Californian FB" size=3D4>It's "green" because it =
isn't processed=20
in any way - just dried tea leaves.&nbsp; Black tea has been=20
fermented.</FONT></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=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> Sunday, May 19, 2002 =
11:34 AM</DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Re: Green Tea</DIV>
  <DIV><BR></DIV>Yes, I do let it steep at least 1-2 mins, sometimes=20
  longer.<BR>It's not that dark brown color, but then again, it's not=20
  green.<BR>My mother in law had a green tea, Lipton's or Salada, =
..??..<BR>and=20
  when it steeped it had a definite green shade/color... not =
brown.<BR><BR>I=20
  look forward to hearing what your friend "who is an aficionado =
of<BR>green=20
  teas" has to say&nbsp;=20
  =
:)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp=
;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;=20
  Thank you.<BR><BR></BLOCKQUOTE></BODY></HTML>

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From aparker@shianet.org Sun May 19 21:34:53 2002
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From: "Paulette" <aparker@shianet.org>
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Subject: Re: Green Tea
Date: Sun, 19 May 2002 14:34:53 -0400
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Yes, I do let it steep at least 1-2 mins, sometimes longer.
It's not that dark brown color, but then again, it's not green.
My mother in law had a green tea, Lipton's or Salada, ..??..
and when it steeped it had a definite green shade/color... not brown.

I look forward to hearing what your friend "who is an aficionado of
green teas" has to say  :)                  Thank you.


From diehlr@INDIANA.EDU Sun May 19 16:17:44 2002
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Date: Sun, 19 May 2002 08:17:44 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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Subject: Green Tea
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Yes, both are from the same plant. The black is more "processed" than the
green; fermented, roasted, or both. My friend who is an aficionado of
green teas says that there is great variation in the color of green teas. 
I'll try to find out more about that subject from her. I do know the green
is supposed to be much better for you than the black, although both are
good. 

Paulette, how long did you steep your tea? Green tea should not be steeped
as long as black tea is, and you should use BOILING water but after the
water comes to a full boil, let it sit for ONE MINUTE, and then pour into
the teapot. Then let it steep for 3-4 minutes and then it's ready to
drink. In other words, don't treat it like black tea. I have used Uncle
Leo's tea myself, and thought it was OK, and I don't remember it being
brown; of course it wasn't a bright bright green. 

Bobbi Diehl
Bloomington, IN
zone 5/6

On Sun, 19 May 2002, Paulette wrote:
> I bought green tea.  Brand name, ..Uncle Lee's Tea.
> I thought green tea would be green.  This 'green' tea, once
> I've steeped it is brown.  Why is it called green tea?
 


From micyn@cvtv.net Sun May 19 15:04:09 2002
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To: Herb List <herbs-l@orednet.org>
From: micyn@cvtv.net (Cindy Meredith)
Subject: Re: Question
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You wrote:
I bought green tea.  Brand name, ..Uncle Lee's Tea.
I thought green tea would be green.  This 'green' tea, once
I've steeped it is brown.
Why is it called green tea?

My understanding is that green tea is simply dried, not roasted like 
black tea. Although both are from the same plant: Camellia sinensis 
(I think).
Maybe the product you purchased had some other ingredient in it......
Hard to say.
Cindy in TX

From aparker@shianet.org Sun May 19 06:17:37 2002
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Subject: Question....
Date: Sat, 18 May 2002 23:17:37 -0400
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I bought green tea.  Brand name, ..Uncle Lee's Tea.
I thought green tea would be green.  This 'green' tea, once
I've steeped it is brown.
Why is it called green tea?


From hetta@saunalahti.fi Tue May 14 19:37:43 2002
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From: Henriette Kress <hetta@saunalahti.fi>
To: HERBS-L@orednet.org
Subject: Re: OT: more on klez
Date: Tue, 14 May 2002 19:37:43 +0300
Organization: Yrtit ja yrttiterapia
Message-ID: <k6f2eusi4klm0bcqemqu2so09j6at5ivc4@4ax.com>
References: <stnsdu05qto0mnekhm7bfhu89lkc3dj9i1@4ax.com> <200205141518.g4EFIZN3031993@w3.bluegrass.net>
In-Reply-To: <200205141518.g4EFIZN3031993@w3.bluegrass.net>
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"Thomas Mueller" <tmueller@bluegrass.net> wrote to HERBS-L@orednet.org:

> Klez.  How do you (Henriette) know all those suspicious attachments are Klez
> and not something else?

Because my antivirus email filter tells me whenever it's deleted another one. 

Henriette

-- 
hetta@saunalahti.fi           Henriette Kress            Helsinki, Finland   
Over 30 MB herbal .html files (FAQs, classic texts, articles, links), plus
pictures, zipped archives, the works, at:   http://www.ibiblio.org/herbmed

From snielsen@orednet.org Tue May 14 19:34:55 2002
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Date: Tue, 14 May 2002 09:34:55 -0700 (PDT)
From: Susan Nielsen <snielsen@orednet.org>
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To: HERBS-L@orednet.org
Subject: Re: OT: more on klez
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Let's go ahead and discuss this, since the thing is everywhere...

Susan

> > The worm klez is still rampant; I'm getting 20+ a day of the things.
> > It's pretty easy to find out if _you_ have it. Do this:
>
> How do you (Henriette) know all those suspicious attachments are Klez
> and not something else?


From tmueller@bluegrass.net Tue May 14 18:18:37 2002
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Date: Tue, 14 May 2002 11:18:37 -0400 (EDT)
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From: "Thomas Mueller" <tmueller@bluegrass.net>
To: HERBS-L@orednet.org
Subject: Re: OT: more on klez
References: <stnsdu05qto0mnekhm7bfhu89lkc3dj9i1@4ax.com>
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Status: RO
X-Status: O

Henriette Kress wrote:

> The worm klez is still rampant; I'm getting 20+ a day of the things.
> It's pretty easy to find out if _you_ have it. Do this:

I don't get anything like that many, think I might have got my fifth in the last
mail download, though the message was only 52988 bytes including headers.  Name
line was
Content-Type: application/octet-stream; name="ORDERRetailYOUR~bat"

A .bat file should be a text file consisting of DOS commands, but this turned
out to be a non-text file beginning with MZ, characteristic of a .exe file.
Message looked like a spam.  I usually don't decode suspicious base64-encoded
attachments.  This attachment is very suspicious, though I can't tell if it's
Klez.  How do you (Henriette) know all those suspicious attachments are Klez
and not something else?

From aparker@shianet.org Tue May 14 01:41:02 2002
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From: "Paulette" <aparker@shianet.org>
To: <HERBS-L@orednet.org>
References: <000a01c1f9d9$85bd9c20$fe1ed943@s0022821932> <4.3.1.2.20020512141055.00ba1790@mail.earthlink.net>
Subject: Re: dried chives!
Date: Mon, 13 May 2002 18:41:02 -0400
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well, ... my opinion....    When I dry the chives in my dehydrator they will
be dried in just a few hours.  They retain their color and flavor.
I also dry basil this way.  Again, I've had real good luck with my
dehydrator.
I think it's all in preference.... what you enjoy doing.  I've done it in
the oven and
toasted them!   LOL....  bad experience.

I have a Renco.  Not the most expensive brand, but for me I'm happy with it.
I have also dried tomatoes.  In a pint jar I had 23.  After drying I put
them in
my processor and powder them.  DO NOT BREATH THE DUST!!!
Like an idiot the first time I did this I wanted to smell it...  thought I
had killed
myself... lol... funny now, but at the time it was as serious as a heart
attack.


From melauter@EARTHLINK.NET Sun May 12 23:16:18 2002
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Date: Sun, 12 May 2002 14:16:18 -0600
To: HERBS-L@orednet.org
From: Margaret Lauterbach <melauter@EARTHLINK.NET>
Subject: Re: dried chives!
In-Reply-To: <Pine.GSO.3.96.1020512132554.14470B-100000@kate.ucs.indiana
 .edu>
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Bobbi, last things first. Basil doesn't hold its flavor or color well in a 
dehydrator. Best way to preserve it is chopped in oil, in ice cube trays, 
or stick a sprig in a glass of water and have it fresh.  One of the best 
ways to dehydrate large quantities of herbs such as oregano, marjoram, 
thyme or basil if you want to do it that way, is in a pillow case hung 
outside during daylight ours and brought in at night (or hung in the attic 
if you have one).  You later strip the dried leaves from stems, and have 
wonderful-smelling pillowcases.  I dehydrate dry some things, but use 
alternate methods at other times.  Chives don't keep their color very 
well.  Dehydrator should have a crude temperature gauge and a fan, IMO.  I 
think American Harvester is liked by some people.  Margaret L


>Paulette:
>
>Can you and other knowledgeable persons tell me more about dehydrators?
>How do they work, what is the best kind to buy, etc. How many herb people
>use a dehydrator? How many just air dry? How many microwave?
>
>Also, do the dried chives keep their color?
>
>Also, does basil dry well using a dehydrator?
>
>Bobbi


From SaraAnneC@AOL.COM Sun May 12 23:03:54 2002
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From: SaraAnneC@AOL.COM
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Date: Sun, 12 May 2002 16:03:54 EDT
Subject: Re: dried chives!
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In a message dated 05/12/2002 1:28:42 PM Central Daylight Time, 
diehlr@INDIANA.EDU writes:

<< How many microwave? >>

Personal opinion, here: I never use the microwave to dry herbs for fear I'll 
cook them (and at the very least break down their essential oils) at the same 
time -- I have bee told by numerous people there is a way to do it, but my 
preferences are air drying and freezing -- although this spring we had a very 
successful experiment making a rich mint syrup which we canned (using a hot 
water bath and timed as if we were making jelly). We use this syrup to make 
"sweet tea" (sweetened iced tea -- the house wine of the South), fresh 
lemonade and mint juleps (with bourbon).

I routinely freeze basil in olive oil (in ice cube trays) as I am not 
especially thrilled with the way dried basil tastes.

As to chives: The only ones I have ever fund that really retain their color 
are those that have been "freeze-dried." And I wouldn't have a clue how to do 
that at home.

Fondly,
SaraAnneC

From diehlr@INDIANA.EDU Sun May 12 21:28:21 2002
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From: Bobbi Diehl <diehlr@INDIANA.EDU>
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Subject: Re: dried chives!
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Paulette: 

Can you and other knowledgeable persons tell me more about dehydrators? 
How do they work, what is the best kind to buy, etc. How many herb people
use a dehydrator? How many just air dry? How many microwave? 

Also, do the dried chives keep their color?

Also, does basil dry well using a dehydrator?

Bobbi

On Sun, 12 May 2002, Paulette wrote:
> I cut/dice them with a knife and dry them in my dehydrator.
> 




From aparker@shianet.org Sun May 12 20:21:55 2002
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From: "Paulette" <aparker@shianet.org>
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Subject: Re: dried chives!
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I cut/dice them with a knife and dry them in my dehydrator.  I have a screen
for
very fine/small herbs.   I then put them in a glass jar with lid or zip lock
baggie.
I can't use all that I grow.  I really enjoy having them for soup, stew, ..
garnish
during the winter months.


From hetta@saunalahti.fi Sun May 12 15:28:00 2002
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From: Henriette Kress <hetta@saunalahti.fi>
To: HERBS-L@orednet.org
Subject: OT: more on klez
Date: Sun, 12 May 2002 15:28:00 +0300
Organization: Yrtit ja yrttiterapia
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The worm klez is still rampant; I'm getting 20+ a day of the things. 
It's pretty easy to find out if _you_ have it. Do this:

Check if you have wink*.exe in your c:\windows\system folder:
  Go to "My computer"
  -> go to your windows folder (usually on the C-drive), ie.:
     open C:
     open Windows
  -> go to the system folder in windows:
     open System
  -> find a file called wink*.exe:
     click in the white space of the open system folder window
     type "wink"

Find anything? 
  Yes? You're infected. Clean up. 
  No? Could be you're clean, but to be sure do check the registry, too:

Run regedit:
  Go to your start menu, select "run", type "regedit", press enter
    (Note, your registry is what keeps your programs running. While regedit is
    fine for checking things, don't press "delete" by mistake, and keep your
    fingers away from the "OK" button, too; that is, unless you've made a backup
    of your registry first.)
  -> go to the telltale key 
     (HKEY_LOCAL_MACHINE\Software\Microsoft\Windows\CurrentVersion\Run)
     click on HKEY_LOCAL_MACHINE
     click on Software
     ...
     click on Run
  -> on the right side, look for wink <system folder>\wink*.exe
     AND/OR
     wqk*.exe

Find anything?
  Yes? You're infected. Clean up.
  No? You're clean. Congrats.

If you're infected go to this URL, print out the loong .html file, and follow
the instructions to the dot:
http://securityresponse.symantec.com/avcenter/venc/data/w32.klez.removal.tool.html
On that page you'll also find more info on Klez, registry backups and such.

After you've cleaned up you might wish to invest in some antivirus software. You
might also wish to get some real email software, instead of the security holes
called Outlook and Outlook Express.

Cheers
Henriette
-- 
hetta@saunalahti.fi           Henriette Kress            Helsinki, Finland   
Over 30 MB herbal .html files (FAQs, classic texts, articles, links), plus
pictures, zipped archives, the works, at:   http://www.ibiblio.org/herbmed

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Date: Sat, 11 May 2002 08:31:52 EDT
Subject: Re: dried chives!
To: HERBS-L@orednet.org
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 aparker@shianet.org writes:

<< I've dried my "first" batch of chives I'm so happy to say. >>

I've never used *dried* chives nor have I *dried* them. Perhaps it's because 
of their size/shape but it never occured to me! These plants flourish from 
the first hint of spring and I hate to let anything go to waste. Would you 
mind sharing the process? I assume you hang them to dry like other herbs but 
what next? 

Thanks for sharing,
Robyn
southeastern MA/zone 6

From aparker@shianet.org Fri May 10 15:10:56 2002
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From: "Paulette" <aparker@shianet.org>
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Subject: dried chives!
Date: Fri, 10 May 2002 08:10:56 -0400
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I've dried my "first" batch of chives I'm so happy to say.  Gave them to my
daughter in law.
I'm trying to introduce her to herbs.

This Michigan weather has been the pits lately.  Cold, rain, .... last week
it was snowing in the
upper part of the state.   My parsley has made an appearance.  The perennial
onions are also
back.  The oregano is healthy and off to a great start.  I've got a lemon
thyme plant that
is looking a bit weary.  We transplanted the lovage plant last year, that's
my main concern.
Love that loveage!!!




From YvettaWill@AOL.COM Mon Apr 29 17:49:18 2002
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From: YvettaWill@AOL.COM
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Date: Mon, 29 Apr 2002 10:49:18 EDT
Subject: Re: Snail control
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I don't know.  They are in other areas of the yard from where they were 
introduced and maybe they go to the neighbors to help out.  There are still 
helix aspera in the neighbors ivy.   
In a message dated 4/26/02 9:54:52 PM, snielsen@orednet.org writes:

>---------- Forwarded message ----------
>Date: Fri, 26 Apr 2002 21:49:12 -0700
From: "J. P. Taylor" <pimleyta@cncnet.com>
>Subject: Re: snail control
>
>What happens to the snail eating snails when they have done their job and
>done away with all the plant eaters.  Do they go into dormancy, move to
>the
>neighbors, die from lack of food.?
>J.P. Taylor
>
>
>At 04:08 PM 04/26/2002 -0400, you wrote:
>>We bought some of the snail eating snails about 8 years ago. I find them
>in
>>the ground in the damp dirt.  They feast on snail eggs of the Helix aspersa.
>>The snail eathing snails are up to an inch long, tan color and have a
>>segmented shell.  We do not have any of the plant eating snails left.
> Very
>>happy with the job they are doing.  YW
>

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---------- Forwarded message ----------
Date: Fri, 26 Apr 2002 21:49:12 -0700
From: "J. P. Taylor" <pimleyta@cncnet.com>
Subject: Re: snail control

What happens to the snail eating snails when they have done their job and
done away with all the plant eaters.  Do they go into dormancy, move to the
neighbors, die from lack of food.?
J.P. Taylor


At 04:08 PM 04/26/2002 -0400, you wrote:
>We bought some of the snail eating snails about 8 years ago. I find them in
>the ground in the damp dirt.  They feast on snail eggs of the Helix aspersa.
>The snail eathing snails are up to an inch long, tan color and have a
>segmented shell.  We do not have any of the plant eating snails left.  Very
>happy with the job they are doing.  YW


From YvettaWill@aol.com Fri Apr 26 23:08:41 2002
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We bought some of the snail eating snails about 8 years ago. I find them in 
the ground in the damp dirt.  They feast on snail eggs of the Helix aspersa.  
The snail eathing snails are up to an inch long, tan color and have a 
segmented shell.  We do not have any of the plant eating snails left.  Very 
happy with the job they are doing.  YW

From SaraAnneC@AOL.COM Thu Apr 25 22:50:27 2002
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Subject: Re: snail control
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Hi everyone:

Here are my thoughts on snails/slugs, and one question (saved for last)

Edibility: escargot has been variously some of the best and some of the worst 
stuff I ever have put in my mouth -- seems to have a lot to do with the 
chef's ability not to overcook them. I don't know whether more than one kind 
of snail is used this way but maybe that's the distinction.

Control in the garden: Take an empty 2-liter soda bottle; cut off the top 
right where the neck widens into the diameter of the rest of the bottle 
discard the cap. Invert the top piece into the bottom piece and staple 
together: You will now have a contraption that has the original opening of 
the bottle inside the bottle (am I making sense here?).
Pour beer (maybe 1/2 cup) into bottle and then lay it on its side at ground 
level, so the snails/slugs can crawl in through the inverted opening.
Drink the rest of the beer. (This is terribly important ... LOL).
When the trap gets disgustingly full of snail things throw it away and start 
over with a new soda bottle.

Alternately, at least for slugs, lay a piece of plywood on the ground in an 
area where it won't offend you, visually.
Slugs, especially, will seek shelter underneath it during the heat of the 
day. So.... about noon every day, lift the plywood and spritz the slugs with 
vinegar; it will kill them and won't poison your soil the way salt will -- 
salt also kills them, however)

And now, my question: We were in an Asian restaurant the other evening and 
our server, who is from that art of the world was telling us how his mom 
showed him how to snip the tail end off a snail shell (a live one with a 
snail inside) and to use the goo that came out to make a "bandage" for cuts 
and scrapes. His English is limited so I could not figure out what kind of 
snail he might be talking about -- maybe some strictly Asian variety.... made 
me real curious.... anybody ever hear anything like this before?

Fondly,
SaraAnneC


From melauter@EARTHLINK.NET Thu Apr 25 19:59:28 2002
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Date: Thu, 25 Apr 2002 10:59:28 -0600
To: HERBS-L@orednet.org
From: Margaret Lauterbach <melauter@EARTHLINK.NET>
Subject: Re: snail control
In-Reply-To: <002401c1ec75$1173e020$01332304@feuerstein>
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Do you know what snail eggs look like?  Exactly like Osmocote.  I'm 
surprised researchers aren't looking into the the....um...stamina they 
exhibit in multi-hour coitus, but perhaps researchers are put off by the 
fact that snails are hermaphroditic (maybe that's not the right word), and 
work at impregnating one another.  A friend invited us for an escargot 
dinner one night when we lived in Southern Calif.  I said, "It rained last 
night, and I've been out with a shovel all day, smushing snails.  No thank 
you!"  Margaret L

>I've tried the beer and it does work but I'd have to use a lot of beer 
>!  One damp night I went out and picked up the snails on the patio and 
>counted 124 of them and that's just a small area of my yard. Too bad there 
>isn't a market for them - I could breed snails for a living :)  Thank 
>goodness most herbs must taste awful to snails.  They leave the rosemary, 
>oregano,thyme,marjoram,lemon balm, parsley, chives, garlic, lavender, and 
>even the peppermint geranium alone.


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From: "Carol Feuerstein" <cara.df@verizon.net>
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References: <Pine.GSO.3.96.1020424123959.8714B-100000@kate.ucs.indiana.edu> <3CC6F06F.35DC4E7D@ckt.net>
Subject: Re: snail control
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I've tried the beer and it does work but I'd have to use a lot of beer ! =
 One damp night I went out and picked up the snails on the patio and =
counted 124 of them and that's just a small area of my yard. Too bad =
there isn't a market for them - I could breed snails for a living :)  =
Thank goodness most herbs must taste awful to snails.  They leave the =
rosemary, oregano,thyme,marjoram,lemon balm, parsley, chives, garlic, =
lavender, and even the peppermint geranium alone.
  ----- Original Message -----=20
  From: Sibyl Smirl=20
  To: HERBS-L@orednet.org=20
  Sent: Wednesday, April 24, 2002 10:50 AM
  Subject: Re: snail control


  Put out a saucer or pie plate of beer for them (they drown, presumably
  happily).  You can sprinkle them with salt, but that's not great for
  plants.  If you can catch them on concrete or stone, though...

  Bobbi Diehl wrote:
  >=20
  > Some friends of ours used to live in La Jolla in a little old house =
with a
  > fenced-in yard. They had a pet duck. He (she?) didn't fly, just =
stayed in
  > the yard. He was such a sweet animal, very friendly, and he devoured =
their
  > snails. Can't get more organic than that!
  >=20
  > Bobbi Diehl
  > Bloomington, IN
  > zone 5/6
  >=20
  > On Wed, 24 Apr 2002, Carol Feuerstein wrote:
  > > Snails love Kale.  Snails also love the damp beach weather we have =
here.
  > > I had kale in my garden in Mississippi and it thrived but I've =
never
  > > been able to grow kale here in California because the snails =
demolish it
  > > too fast.  Any suggestions for organic snail control?


------=_NextPart_000_0021_01C1EC3A.64BDE770
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<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
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charset=3Diso-8859-1">
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</HEAD>
<BODY bgColor=3D#ffffff>
<DIV><FONT face=3D"Californian FB" size=3D4>I've tried the beer and it =
does work but=20
I'd have to use a lot of beer !&nbsp; One damp night I went out and =
picked up=20
the snails on the patio and counted 124 of them and that's just a small =
area of=20
my yard. Too bad there isn't a market for them - I could breed snails =
for a=20
living :)&nbsp; Thank goodness most herbs must taste awful to =
snails.&nbsp; They=20
leave the rosemary, oregano,thyme,marjoram,lemon balm, parsley, chives, =
garlic,=20
lavender, and even the peppermint geranium alone.</FONT></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=3Dpolycarpa@ckt.net href=3D"mailto:polycarpa@ckt.net">Sibyl =
Smirl</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, April 24, 2002 =
10:50=20
  AM</DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Re: snail =
control</DIV>
  <DIV><BR></DIV>Put out a saucer or pie plate of beer for them (they =
drown,=20
  presumably<BR>happily).&nbsp; You can sprinkle them with salt, but =
that's not=20
  great for<BR>plants.&nbsp; If you can catch them on concrete or stone, =

  though...<BR><BR>Bobbi Diehl wrote:<BR>&gt; <BR>&gt; Some friends of =
ours used=20
  to live in La Jolla in a little old house with a<BR>&gt; fenced-in =
yard. They=20
  had a pet duck. He (she?) didn't fly, just stayed in<BR>&gt; the yard. =
He was=20
  such a sweet animal, very friendly, and he devoured their<BR>&gt; =
snails.=20
  Can't get more organic than that!<BR>&gt; <BR>&gt; Bobbi Diehl<BR>&gt; =

  Bloomington, IN<BR>&gt; zone 5/6<BR>&gt; <BR>&gt; On Wed, 24 Apr 2002, =
Carol=20
  Feuerstein wrote:<BR>&gt; &gt; Snails love Kale.&nbsp; Snails also =
love the=20
  damp beach weather we have here.<BR>&gt; &gt; I had kale in my garden =
in=20
  Mississippi and it thrived but I've never<BR>&gt; &gt; been able to =
grow kale=20
  here in California because the snails demolish it<BR>&gt; &gt; too =
fast.&nbsp;=20
  Any suggestions for organic snail =
control?<BR></BLOCKQUOTE></BODY></HTML>

------=_NextPart_000_0021_01C1EC3A.64BDE770--



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From: "Carol Feuerstein" <cara.df@verizon.net>
To: <HERBS-L@orednet.org>
References: <Pine.LNX.4.44.0204241111380.24136-100000@lab.oregonvos.net>
Subject: Re: snail control
Date: Thu, 25 Apr 2002 09:12:44 -0700
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I love the duck idea.  Actually growing up as a child in S. Calif we =
lived on a ranch and had ducks ( and chickens etc...)  I'd have to learn =
to keep the gate closed though.  As for eating the snails myself I'm a =
bit ambivalent. ( as in YUK )
 Susan - would the Richard you referred to be Mr. Yarnell of Shambles?  =
If so I knew him - and his parents in the 50s.  His mom & dad were the =
California equivalent of Helen and Scott Nearing. The only =
environmentally conscious family I had ever met at that time.  We used =
to swim in the reservoir they used to water their orchards.
Cara
  ----- Original Message -----=20
  From: Susan Nielsen=20
  To: HERBS-L@orednet.org=20
  Sent: Wednesday, April 24, 2002 11:41 AM
  Subject: Re: snail control


  On Wed, 24 Apr 2002, Margaret Lauterbach wrote:

  > Those that I've et tasted heavily of garlicky butter and rubber
  > bands.  You probably ought to feed them lettuce for a while before =
you eat
  > them to flush the poisons they've ingested.  Human consumption is =
even more
  > organic than ducky consumption.

  Richard suggests a diet of corn meal to clear them out. Says he used
  to do it all the time when he was a kid in So. Cal. They had a set
  of fancy, big snail shells for serving, since the wild snails were
  quite a bit smaller than the canned ones is Ma would buy at the store.
  Three or 4 captured wild snails made about one shellful.

  Susan -- thinking... She sells snail shells by the sea shore since sea
  shells seem silly.
  --
  Setting books free! Releasing them into the wildlands!
  Check out http://layne.BookCrossing.com



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<DIV><FONT face=3D"Californian FB" size=3D4>I love the duck idea.&nbsp; =
Actually=20
growing up as a child in S. Calif we lived on a ranch and had ducks ( =
and=20
chickens etc...)&nbsp; I'd have to learn to keep the gate closed =
though.&nbsp;=20
As for eating the snails&nbsp;myself I'm a bit ambivalent.&nbsp;( as in =
YUK=20
)</FONT></DIV>
<DIV><FONT face=3D"Californian FB" size=3D4>&nbsp;Susan - would the =
Richard you=20
referred to be Mr. Yarnell of Shambles?&nbsp; If so I knew him - and his =
parents=20
in the 50s.&nbsp; His mom &amp; dad were the California equivalent of =
Helen and=20
Scott Nearing. The only environmentally conscious family I had ever met =
at that=20
time.&nbsp; We used to swim in the reservoir they used to water their=20
orchards.</FONT></DIV>
<DIV><FONT face=3D"Californian FB" size=3D4>Cara</FONT></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=3Dsnielsen@orednet.org =
href=3D"mailto:snielsen@orednet.org">Susan=20
  Nielsen</A> </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, April 24, 2002 =
11:41=20
  AM</DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Re: snail =
control</DIV>
  <DIV><BR></DIV>On Wed, 24 Apr 2002, Margaret Lauterbach =
wrote:<BR><BR>&gt;=20
  Those that I've et tasted heavily of garlicky butter and =
rubber<BR>&gt;=20
  bands.&nbsp; You probably ought to feed them lettuce for a while =
before you=20
  eat<BR>&gt; them to flush the poisons they've ingested.&nbsp; Human=20
  consumption is even more<BR>&gt; organic than ducky=20
  consumption.<BR><BR>Richard suggests a diet of corn meal to clear them =
out.=20
  Says he used<BR>to do it all the time when he was a kid in So. Cal. =
They had a=20
  set<BR>of fancy, big snail shells for serving, since the wild snails=20
  were<BR>quite a bit smaller than the canned ones is Ma would buy at =
the=20
  store.<BR>Three or 4 captured wild snails made about one=20
  shellful.<BR><BR>Susan -- thinking... She sells snail shells by the =
sea shore=20
  since sea<BR>shells seem silly.<BR>--<BR>Setting books free! Releasing =
them=20
  into the wildlands!<BR>Check out <A=20
  =
href=3D"http://layne.BookCrossing.com">http://layne.BookCrossing.com</A><=
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From diehlr@INDIANA.EDU Thu Apr 25 00:12:11 2002
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Date: Wed, 24 Apr 2002 16:12:11 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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Subject: Re: snail control
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Throwing the gauntlet back at you: Yes, Margaret, but with the duck you
then have that nice duck manure all over the garden (and maybe the lawn
chairs, walkways, and patio too). :-)

BD

On Wed, 24 Apr 2002, Margaret Lauterbach wrote:

> Oh, yeah?  You've thrown the gauntlet, and I'll pick it up, Bobbi.  Those 
> snails were imported to feed the masses.  Yep, the Brown snail, Helix 
> aspersa (Mueller), to this day feeds the peasantry in France.  The rich eat 
> the Roman snails. They're larger and presumably have more snail 
> flavor.  Those that I've et tasted heavily of garlicky butter and rubber 
> bands.  You probably ought to feed them lettuce for a while before you eat 
> them to flush the poisons they've ingested.  Human consumption is even more 
> organic than ducky consumption.  So there!  Margaret L
> 


From snielsen@orednet.org Wed Apr 24 21:41:56 2002
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From: Susan Nielsen <snielsen@orednet.org>
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On Wed, 24 Apr 2002, Margaret Lauterbach wrote:

> Those that I've et tasted heavily of garlicky butter and rubber
> bands.  You probably ought to feed them lettuce for a while before you eat
> them to flush the poisons they've ingested.  Human consumption is even more
> organic than ducky consumption.

Richard suggests a diet of corn meal to clear them out. Says he used
to do it all the time when he was a kid in So. Cal. They had a set
of fancy, big snail shells for serving, since the wild snails were
quite a bit smaller than the canned ones is Ma would buy at the store.
Three or 4 captured wild snails made about one shellful.

Susan -- thinking... She sells snail shells by the sea shore since sea
shells seem silly.
--
Setting books free! Releasing them into the wildlands!
Check out http://layne.BookCrossing.com


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From: Margaret Lauterbach <melauter@EARTHLINK.NET>
Subject: Re: snail control
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Oh, yeah?  You've thrown the gauntlet, and I'll pick it up, Bobbi.  Those 
snails were imported to feed the masses.  Yep, the Brown snail, Helix 
aspersa (Mueller), to this day feeds the peasantry in France.  The rich eat 
the Roman snails. They're larger and presumably have more snail 
flavor.  Those that I've et tasted heavily of garlicky butter and rubber 
bands.  You probably ought to feed them lettuce for a while before you eat 
them to flush the poisons they've ingested.  Human consumption is even more 
organic than ducky consumption.  So there!  Margaret L


>Some friends of ours used to live in La Jolla in a little old house with a
>fenced-in yard. They had a pet duck. He (she?) didn't fly, just stayed in
>the yard. He was such a sweet animal, very friendly, and he devoured their
>snails. Can't get more organic than that!
>
>Bobbi Diehl
>Bloomington, IN
>zone 5/6


From polycarpa@ckt.net Wed Apr 24 20:50:49 2002
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Subject: Re: snail control
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Put out a saucer or pie plate of beer for them (they drown, presumably
happily).  You can sprinkle them with salt, but that's not great for
plants.  If you can catch them on concrete or stone, though...

Bobbi Diehl wrote:
> 
> Some friends of ours used to live in La Jolla in a little old house with a
> fenced-in yard. They had a pet duck. He (she?) didn't fly, just stayed in
> the yard. He was such a sweet animal, very friendly, and he devoured their
> snails. Can't get more organic than that!
> 
> Bobbi Diehl
> Bloomington, IN
> zone 5/6
> 
> On Wed, 24 Apr 2002, Carol Feuerstein wrote:
> > Snails love Kale.  Snails also love the damp beach weather we have here.
> > I had kale in my garden in Mississippi and it thrived but I've never
> > been able to grow kale here in California because the snails demolish it
> > too fast.  Any suggestions for organic snail control?

From diehlr@INDIANA.EDU Wed Apr 24 20:44:57 2002
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Date: Wed, 24 Apr 2002 12:44:57 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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Subject: snail control
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Some friends of ours used to live in La Jolla in a little old house with a
fenced-in yard. They had a pet duck. He (she?) didn't fly, just stayed in
the yard. He was such a sweet animal, very friendly, and he devoured their
snails. Can't get more organic than that!

Bobbi Diehl
Bloomington, IN
zone 5/6

On Wed, 24 Apr 2002, Carol Feuerstein wrote:
> Snails love Kale.  Snails also love the damp beach weather we have here. 
> I had kale in my garden in Mississippi and it thrived but I've never
> been able to grow kale here in California because the snails demolish it
> too fast.  Any suggestions for organic snail control? 


From cara.df@verizon.net Wed Apr 24 20:21:35 2002
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Subject: Re: Flowering Kale was Re: Banana Nut Mint?
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Snails love Kale.  Snails also love the damp beach weather we have here. =
 I had kale in my garden in Mississippi and it thrived but I've never =
been able to grow kale here in California because the snails demolish it =
too fast.  Any suggestions for organic snail control?
  ----- Original Message -----=20
  From: Susan Nielsen=20
  To: HERBS-L@orednet.org=20
  Sent: Monday, April 22, 2002 4:10 PM
  Subject: Re: Flowering Kale was Re: Banana Nut Mint?


  On Mon, 22 Apr 2002, Sibyl Smirl wrote:

  > Varieties sold as "flowering kale" are used as ornamental plants or =
for
  > decoration. Although edible, it is not as palatable as regular kale. =
Seed
  > of "flowering kale" is available through flower seed dealers rather =
than
  > vegetable seed dealers.

  The varieties more commonly considered edible come in a fair array of
  textures and shades. They are really about as pretty as the =
ornamentals.
  Full of lots of good things, they are a really hardy green that can
  be harvested through the winter in temperate locations, and produces
  early Spring growth in harsher ones. It can certainly be used as a
  salad, but it does take a certain "learning" in the palate to make
  it enjoyable as a salad. It's sturdier than we are accustomed to as
  a salad green. Lots of chewing, too! (But it's good for you!)

  As a side note, kales make excellent fodder for livestock. I keep
  some in the garden over winter just to toss over the fence as
  tonic treats to the sheep. They line up for them. Salad, indeed.

  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


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<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
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charset=3Diso-8859-1">
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<STYLE></STYLE>
</HEAD>
<BODY bgColor=3D#ffffff>
<DIV><FONT face=3D"Californian FB" size=3D4>Snails love Kale.&nbsp; =
Snails also love=20
the damp beach weather we have here.&nbsp; I had kale in my garden in=20
Mississippi and it thrived but I've never been able to grow kale here in =

California because the snails demolish it too fast.&nbsp; Any =
suggestions for=20
organic snail control?</FONT></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=3Dsnielsen@orednet.org =
href=3D"mailto:snielsen@orednet.org">Susan=20
  Nielsen</A> </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> Monday, April 22, 2002 =
4:10=20
PM</DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Re: Flowering Kale was =
Re:=20
  Banana Nut Mint?</DIV>
  <DIV><BR></DIV>On Mon, 22 Apr 2002, Sibyl Smirl wrote:<BR><BR>&gt; =
Varieties=20
  sold as "flowering kale" are used as ornamental plants or for<BR>&gt;=20
  decoration. Although edible, it is not as palatable as regular kale.=20
  Seed<BR>&gt; of "flowering kale" is available through flower seed =
dealers=20
  rather than<BR>&gt; vegetable seed dealers.<BR><BR>The varieties more =
commonly=20
  considered edible come in a fair array of<BR>textures and shades. They =
are=20
  really about as pretty as the ornamentals.<BR>Full of lots of good =
things,=20
  they are a really hardy green that can<BR>be harvested through the =
winter in=20
  temperate locations, and produces<BR>early Spring growth in harsher =
ones. It=20
  can certainly be used as a<BR>salad, but it does take a certain =
"learning" in=20
  the palate to make<BR>it enjoyable as a salad. It's sturdier than we =
are=20
  accustomed to as<BR>a salad green. Lots of chewing, too! (But it's =
good for=20
  you!)<BR><BR>As a side note, kales make excellent fodder for =
livestock. I=20
  keep<BR>some in the garden over winter just to toss over the fence =
as<BR>tonic=20
  treats to the sheep. They line up for them. Salad,=20
  indeed.<BR><BR>Susan<BR>--<BR>Susan Nielsen, Shambles=20
  Workshops&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; |"...Gently down =
the<BR>Beavercreek,=20
  OR, USA -- <A=20
  href=3D"mailto:snielsen@orednet.org">snielsen@orednet.org</A>&nbsp; =
|stream..."=20
  --=20
  =
Anon.<BR>----------------------------------------------------------------=
------<BR>Purveyors=20
  of fine honey, Jacob Sheep, Ashford spinning products<BR>and =
Interweave=20
  books<BR></BLOCKQUOTE></BODY></HTML>

------=_NextPart_000_003B_01C1EB79.CFCF6410--



From snielsen@orednet.org Tue Apr 23 02:10:41 2002
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From: Susan Nielsen <snielsen@orednet.org>
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Subject: Re: Flowering Kale was Re: Banana Nut Mint?
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On Mon, 22 Apr 2002, Sibyl Smirl wrote:

> Varieties sold as "flowering kale" are used as ornamental plants or for
> decoration. Although edible, it is not as palatable as regular kale. Seed
> of "flowering kale" is available through flower seed dealers rather than
> vegetable seed dealers.

The varieties more commonly considered edible come in a fair array of
textures and shades. They are really about as pretty as the ornamentals.
Full of lots of good things, they are a really hardy green that can
be harvested through the winter in temperate locations, and produces
early Spring growth in harsher ones. It can certainly be used as a
salad, but it does take a certain "learning" in the palate to make
it enjoyable as a salad. It's sturdier than we are accustomed to as
a salad green. Lots of chewing, too! (But it's good for you!)

As a side note, kales make excellent fodder for livestock. I keep
some in the garden over winter just to toss over the fence as
tonic treats to the sheep. They line up for them. Salad, indeed.

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 polycarpa@ckt.net Mon Apr 22 23:23:40 2002
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Date: Mon, 22 Apr 2002 15:23:40 -0500
From: Sibyl Smirl <polycarpa@ckt.net>
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Subject: Flowering Kale was Re: Banana Nut Mint?
References: <F169FR6sKBEr8pkpLkT0001b329@hotmail.com> <3CB5FB27.731BCF2A@ckt.net> <002201c1ea36$db7b29a0$f532d943@s0022821932>
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http://www.ianr.unl.edu/pubs/horticulture/nf51.htm
has, among much other good stuff about nutrition, cultivation and variety,
the paragraph:

Cultivars of kale differ primarily in leaf color and texture, but
selections and availability are limited. Scotch types have extremely
curled, wrinkled, and finely divided leaves with color ranging from bright
green to yellowish-green. Varieties include Dwarf Green Curled Scotch,
Dwarf Blue Curled Scotch, and Tall Green Curled Scotch. Hybrid kale such as
Blue Knight, Blue Armor, and Winterbor tends to be more uniform in plant
size, leaf texture, and the preferred blue-green color. Blue-green color is
commonly associated with greater cold tolerance. Smooth-leaf Siberian kale
(Hanover salad) is not commonly grown. Some specialty seed dealers sell Red
Russian kale, an heirloom cultivar with wavy leaves. The veins and stems of
Red Russian are blue-green in warm weather but turn red in cold weather.
Varieties sold as "flowering kale" are used as ornamental plants or for
decoration. Although edible, it is not as palatable as regular kale. Seed
of "flowering kale" is available through flower seed dealers rather than
vegetable seed dealers.

Paulette wrote:
> 
> I'm in agreement about putting non-editable after something normally
> eaten...
> Accident just waiting to happen.
> 
> Flowering Kale.   NOW... help me here...    Can this be eaten?
> I've never attempted to use it for anything other than ornamental plant.
> I sure wish we could eat it, would love to have a salad made with it, it's
> so
> pretty.

From aparker@shianet.org Mon Apr 22 22:49:42 2002
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From: "Paulette" <aparker@shianet.org>
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Subject: Re: Banana Nut Mint?
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I'm in agreement about putting non-editable after something normally
eaten...
Accident just waiting to happen.

Flowering Kale.   NOW... help me here...    Can this be eaten?
I've never attempted to use it for anything other than ornamental plant.
I sure wish we could eat it, would love to have a salad made with it, it's
so
pretty.


From diehlr@INDIANA.EDU Fri Apr 12 18:12:08 2002
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Date: Fri, 12 Apr 2002 10:12:08 -0500 (EST)
From: Bobbi Diehl <diehlr@INDIANA.EDU>
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Recently we were talking about our favorite herbs. One of my favorite
websites is that of Sunset Magazine. The following URL will take you to
Sunset's pages featuring "Nine Indispensable Herbs." I thought some of you
might enjoy this and related links. 

http://www.sunset.com/Premium/Garden/2002/03-Mar/Herbs0302/9Herbs0302.html

Bobbi Diehl
Bloomington, IN
zone 5/6



From polycarpa@ckt.net Fri Apr 12 00:08:01 2002
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From: Sibyl Smirl <polycarpa@ckt.net>
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kris plunkett wrote:
> 
> ....She also showed a purple flat leaf parsley. Can't remember the exact name of
> it. It was a beautiful plant but non edible. Now what is the point of that?
> LOL

I'd say that it was a deceptive and dangerous marketing practice, aimed at
people who are interested in decorative and weird "herbs".  Not saying it
was the person who showed it to you who named it that, but _some_
nursery-marketing person did, not a real herbalist.  Anything that bears
the "parsley" common-name/variety-name is going to be eaten by some idiot
at some point, and some of the near relatives of parsley are downright
poisonous.  (Every time they design something foolproof, they design a
better fool)--and calling something non-edible "parsley" is asking for
trouble, especially since "parsley" is something that "everybody knows" is food.

Love in Christ,
Sibyl Smirl
May cause conniptions in uninformed viewers.
mailto:polycarpa@ckt.net

From krisp65@hotmail.com Thu Apr 11 23:58:48 2002
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Re: Banana Nut Mint?
Date: Thu, 11 Apr 2002 15:58:48 -0500
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From: "Carol Feuerstein" <cara.df@verizon.net>
>Reply-To: HERBS-L@orednet.org
>To: <HERBS-L@orednet.org>
>Subject: Re: Banana Nut Mint?
>Date: Wed, 10 Apr 2002 21:40:19 -0700
>
>I know why there is peppermint geranium ( actually a pelargonium ), because 
>the furry leaves feel like velvet and the peppermint scent is heavenly - 
>and it makes a pretty low to the ground cover plant.  Do we need any other 
>reasons?  But Banana Nut isn't something that sounds as yummy.
>   ----- Original Message -----
>   From: Susan Nielsen
>   To: HERBS-L@orednet.org
>   Sent: Wednesday, April 10, 2002 9:49 AM
>   Subject: Banana Nut Mint?
>

I don't recall smelling the plant when passed round the table so can't 
report on that.
But I also wonder what the big deal is with the varigated plants on the same 
vein of the blue rose.
I have pineapple mint that just sits there in the garden not really doing 
anything. To give it a little credit it is probably not in the best soil but 
I sure hope it decides to show a little gumption this year :)

Kris P  IL

_________________________________________________________________
Chat with friends online, try MSN Messenger: http://messenger.msn.com


From krisp65@hotmail.com Thu Apr 11 23:51:42 2002
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Re: Banana Nut Mint?
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From: Susan Nielsen <snielsen@orednet.org>
>Reply-To: HERBS-L@orednet.org
>To: HERBS-L@orednet.org
>Subject: Banana Nut Mint?
>Date: Wed, 10 Apr 2002 09:49:46 -0700 (PDT)
>
>On Wed, 10 Apr 2002, kris plunkett wrote:
>
>...
> > and banana nut mint.
>
>Heh -- I am trying to imagine this: a loaf of banana nut mint growing
>out there next to the rhubarb... and I'm not doing very well. ;-)
>
>Banana nut mint (as a name for a scent) strikes me as like those
>elusive "flavors" that are difficult to pin down -- like the scented
>pelargoniums that all seem to be more similar than they are different.
>Of course, I haven't actually experienced banana nut mint, so probably
>shouldn't criticize.

I agree with you about the scents. One scent smells one way to me and 
another to you.
Like some of the new basils she showed. Some smelled better than others.
She also showed a purple flat leaf parsley. Can't remember the exact name of 
it. It was a beautiful plant but non edible. Now what is the point of that? 
LOL

Kris P  IL

_________________________________________________________________
Chat with friends online, try MSN Messenger: http://messenger.msn.com


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I know why there is peppermint geranium ( actually a pelargonium ), =
because the furry leaves feel like velvet and the peppermint scent is =
heavenly - and it makes a pretty low to the ground cover plant.  Do we =
need any other reasons?  But Banana Nut isn't something that sounds as =
yummy.
  ----- Original Message -----=20
  From: Susan Nielsen=20
  To: HERBS-L@orednet.org=20
  Sent: Wednesday, April 10, 2002 9:49 AM
  Subject: Banana Nut Mint?


  On Wed, 10 Apr 2002, kris plunkett wrote:

  ...
  > and banana nut mint.

  Heh -- I am trying to imagine this: a loaf of banana nut mint growing
  out there next to the rhubarb... and I'm not doing very well. ;-)

  Banana nut mint (as a name for a scent) strikes me as like those
  elusive "flavors" that are difficult to pin down -- like the scented
  pelargoniums that all seem to be more similar than they are different.
  Of course, I haven't actually experienced banana nut mint, so probably
  shouldn't criticize.

  More seriously, I do sometimes wonder _why_ we select for certain
  things. Blue roses, for instance... why, really do we seek a blue
  rose (not to mention, if it's "blue," is it still "rose?"). Seems to
  me there is a philosophical question here... if anybody is game for
  one...

  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



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</HEAD>
<BODY bgColor=3D#ffffff>
<DIV><FONT face=3D"Californian FB" size=3D4>I know why there is =
peppermint geranium=20
( actually a pelargonium ), because the furry leaves feel like velvet =
and the=20
peppermint scent is heavenly - and it makes a pretty low to the ground =
cover=20
plant.&nbsp; Do we need any other reasons?&nbsp; But Banana Nut isn't =
something=20
that sounds as yummy.</FONT></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=3Dsnielsen@orednet.org =
href=3D"mailto:snielsen@orednet.org">Susan=20
  Nielsen</A> </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, April 10, 2002 =
9:49=20
  AM</DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Banana Nut Mint?</DIV>
  <DIV><BR></DIV>On Wed, 10 Apr 2002, kris plunkett =
wrote:<BR><BR>...<BR>&gt;=20
  and banana nut mint.<BR><BR>Heh -- I am trying to imagine this: a loaf =
of=20
  banana nut mint growing<BR>out there next to the rhubarb... and I'm =
not doing=20
  very well. ;-)<BR><BR>Banana nut mint (as a name for a scent) strikes =
me as=20
  like those<BR>elusive "flavors" that are difficult to pin down -- like =
the=20
  scented<BR>pelargoniums that all seem to be more similar than they are =

  different.<BR>Of course, I haven't actually experienced banana nut =
mint, so=20
  probably<BR>shouldn't criticize.<BR><BR>More seriously, I do sometimes =
wonder=20
  _why_ we select for certain<BR>things. Blue roses, for instance... =
why, really=20
  do we seek a blue<BR>rose (not to mention, if it's "blue," is it still =

  "rose?"). Seems to<BR>me there is a philosophical question here... if =
anybody=20
  is game for<BR>one...<BR><BR>Susan<BR>--<BR>Susan Nielsen, Shambles=20
  Workshops&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; |"...Gently down =
the<BR>Beavercreek,=20
  OR, USA -- <A=20
  href=3D"mailto:snielsen@orednet.org">snielsen@orednet.org</A>&nbsp; =
|stream..."=20
  --=20
  =
Anon.<BR>----------------------------------------------------------------=
------<BR>Purveyors=20
  of fine honey, Jacob Sheep, Ashford spinning products<BR>and =
Interweave=20
  books<BR><BR></BLOCKQUOTE></BODY></HTML>

------=_NextPart_000_009B_01C1E0D8.4F721980--



From snielsen@orednet.org Wed Apr 10 19:49:46 2002
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From: Susan Nielsen <snielsen@orednet.org>
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To: HERBS-L@orednet.org
Subject: Banana Nut Mint?
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On Wed, 10 Apr 2002, kris plunkett wrote:

...
> and banana nut mint.

Heh -- I am trying to imagine this: a loaf of banana nut mint growing
out there next to the rhubarb... and I'm not doing very well. ;-)

Banana nut mint (as a name for a scent) strikes me as like those
elusive "flavors" that are difficult to pin down -- like the scented
pelargoniums that all seem to be more similar than they are different.
Of course, I haven't actually experienced banana nut mint, so probably
shouldn't criticize.

More seriously, I do sometimes wonder _why_ we select for certain
things. Blue roses, for instance... why, really do we seek a blue
rose (not to mention, if it's "blue," is it still "rose?"). Seems to
me there is a philosophical question here... if anybody is game for
one...

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 krisp65@hotmail.com Wed Apr 10 17:53:07 2002
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Clarks greenhouse addy
Date: Wed, 10 Apr 2002 09:53:07 -0500
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The owner of Clarks greenhouse was the speaker at Herb Guild last night. She 
talked on new selections of annuals, perennials, and herbs. She had a 
delicate rosemary, a variegated oregano and banana nut mint.
Her web addy is
herbalcountry.net
I think she sold most of the plants she brought with her but I will see her 
Sat. at Garden Days so waited to purchase anything. Plus I still have lots 
of things to plant but fear it might still be a little to damp to dig any 
holes yet.LOL

Kris P  IL



_________________________________________________________________
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From krisp65@hotmail.com Tue Apr  9 22:03:57 2002
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Re: lavender farm addy
Date: Tue, 09 Apr 2002 14:03:57 -0500
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From: SaraAnneC@AOL.COM
>Reply-To: HERBS-L@orednet.org
>To: HERBS-L@orednet.org
>Subject: Re: lavender farm addy
>Date: Mon, 8 Apr 2002 14:38:09 EDT
>
>Hello again, Kris;
>
>I called the Lavender farm folks and the woman who runs it is going to send
>me information.
>I'm thinking Peoria likely is about a four-hour drive from my home here in
>Evansville, IN. Abit of a distance but it still might be a great day trip 
>--
>especially if I can get my herb society interested in making it a group
>effort (charter a bus, etc.)
>The lady I spoke to sounds really nice.... if you do see her, mention that
>you are the Internet friend who alerted me to her operation; she should
>remember my name and our conversation
>
>Again, thanks; I hope I can drum up some real support for this ...
>
>SaraAnneC


Glad I could help. Hope the trip works out for you.

Kris P  IL

_________________________________________________________________
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From SaraAnneC@AOL.COM Mon Apr  8 21:38:09 2002
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From: SaraAnneC@AOL.COM
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Subject: Re: lavender farm addy
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Hello again, Kris;

I called the Lavender farm folks and the woman who runs it is going to send 
me information.
I'm thinking Peoria likely is about a four-hour drive from my home here in 
Evansville, IN. Abit of a distance but it still might be a great day trip -- 
especially if I can get my herb society interested in making it a group 
effort (charter a bus, etc.)
The lady I spoke to sounds really nice.... if you do see her, mention that 
you are the Internet friend who alerted me to her operation; she should 
remember my name and our conversation

Again, thanks; I hope I can drum up some real support for this ...

SaraAnneC

From krisp65@hotmail.com Mon Apr  8 21:18:42 2002
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Re: lavender farm addy
Date: Mon, 08 Apr 2002 13:18:42 -0500
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From: SaraAnneC@aol.com
>Reply-To: HERBS-L@orednet.org
>To: HERBS-L@orednet.org
>Subject: Re: lavender farn addy
>Date: Mon, 8 Apr 2002 12:17:32 EDT
>
>Thanks so much Kris:
>
>Now, one more question: Roughly what part of Illinois should I be looking 
>at
>when I get out my Atlas?
>
>Fondly,
>SaraAnneC

It is not to far from Peoria, which is centraly located in IL.
There is also an herb greenhouse in San Jose that is suppose to be nice. Of 
course I have not made it there either.LOL
I have purchased plants from the owner before though because she does 
various craft shows and such.
And I know she will be at the show I'm attending Sat.
She has a web addy so will try and remember to ask for it.

Went to St. Louis over the weekend and passed the sign for San Jose and 
that's the closest to the town I've been :)
Went to a Frank nursery for the first time on my trip. It was nice but was 
hoping to find some reasonable perennials. I did pick up a pkg of lillies on 
sale and a few annuals. And they had a few herbs out that I was tempted to 
buy. But I still have 3 shrubs that I have not planted yet due to the 
weather. And it is still cold and rainy here so not sure if it will happen 
Sun. or not. But am hopping to get alot accomplished in the garden then.

Kris P  IL


_________________________________________________________________
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From SaraAnneC@AOL.COM Mon Apr  8 19:17:32 2002
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From: SaraAnneC@AOL.COM
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Date: Mon, 8 Apr 2002 12:17:32 EDT
Subject: Re: lavender farn addy
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Thanks so much Kris:

Now, one more question: Roughly what part of Illinois should I be looking at 
when I get out my Atlas?

Fondly,
SaraAnneC

From krisp65@hotmail.com Mon Apr  8 18:41:10 2002
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: lavender farn addy
Date: Mon, 08 Apr 2002 10:41:10 -0500
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I was putting away my easter decorations and came across the lavender candle 
I had bought from the farm.
So here is the business name and #

Lavender Creek Farm
32379 IL RT 9
Mackinaw, IL 61755
309-359-5555

Kris P  IL

_________________________________________________________________
MSN Photos is the easiest way to share and print your photos: 
http://photos.msn.com/support/worldwide.aspx


From SaraAnneC@AOL.COM Mon Apr  8 03:35:28 2002
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From: SaraAnneC@AOL.COM
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Date: Sun, 7 Apr 2002 20:35:28 EDT
Subject: Re: Drying Lavender now taste of lavender
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Thanks, Kris -- and do keep me posted?

Fondly,
SaraAnneC

From krisp65@hotmail.com Mon Apr  8 00:50:51 2002
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Re: Drying Lavender now taste of lavender
Date: Sun, 07 Apr 2002 16:50:51 -0500
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From: SaraAnneC@AOL.COM
>Reply-To: HERBS-L@orednet.org
>To: HERBS-L@orednet.org
>Subject: Re: Drying Lavender now taste of lavender
>Date: Fri, 5 Apr 2002 10:07:29 EST
>
>Hi Kris;
>
>Where in Illinois in this lavender farm? I live in Southwestern Indiana and
>would love to consider a day trip to Illinois..... do you have the
>name/address/phone number of this place handy?
>
>Fondly,
>SaraAnneC


It is in a town called Mackinaw. Not sure how big her field. And it is not 
very old so you might be disappointed but the lady that runs it is a delight 
because she is so excited about lavender :)
I will no doubt encounter her later in the season some where so will get 
more details. I know she said July is the best time to come. And I know she 
lets people go out into the field and cut what they want. Not sure what she 
charges for a bundle. The only thing I have bought was a small candle.
Our area master gardeners are having a big seminar this coming Sat which 
will have a lot of vendors also. So she might see her then.

Kris P  IL

_________________________________________________________________
Send and receive Hotmail on your mobile device: http://mobile.msn.com


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Subject: Re: Drying Lavender now taste of lavender
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Lavender is used in aromatherapy for relaxation and is useful as a =
hadache remedy when rubbed on the temples - I know several people who =
use it for migraines and say it works for them.
  ----- Original Message -----=20
  From: Sibyl Smirl=20
  To: HERBS-L@orednet.org=20
  Sent: Sunday, April 07, 2002 9:11 AM
  Subject: Re: Drying Lavender now taste of lavender




  Thomas Mueller wrote:=20
  > I never thought about lavender-scented sheets in the bedroom.  =
Possibly the
  > scent, pleasant at first, might become irritating after many hours =
close to the
  > nose?

  Lavender in aromatherapy is for relaxation and pleasant sleep.  =
Pillows
  filled with dried lavender mixed with other things are a traditional =
"nice
  thing" to give and a traditional herbalism aid to easy sleep.  I put a =
few
  drops of lavender oil into my modern Wal-Mart pillow whenever the odor
  begins to fade, and it does seem to help keep the nightmares away.


------=_NextPart_000_0017_01C1DE1F.CD3CC970
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<META http-equiv=3DContent-Type content=3D"text/html; =
charset=3Diso-8859-1">
<META content=3D"MSHTML 6.00.2715.400" name=3DGENERATOR>
<STYLE></STYLE>
</HEAD>
<BODY bgColor=3D#ffffff>
<DIV><FONT face=3D"Californian FB" size=3D4>Lavender is used in =
aromatherapy for=20
relaxation and is useful as a hadache remedy when rubbed on the temples =
- I know=20
several people who use it for migraines and say it works for =
them.</FONT></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=3Dpolycarpa@ckt.net href=3D"mailto:polycarpa@ckt.net">Sibyl =
Smirl</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> Sunday, April 07, 2002 =
9:11=20
AM</DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Re: Drying Lavender =
now taste of=20
  lavender</DIV>
  <DIV><BR></DIV><BR><BR>Thomas Mueller wrote: <BR>&gt; I never thought =
about=20
  lavender-scented sheets in the bedroom.&nbsp; Possibly the<BR>&gt; =
scent,=20
  pleasant at first, might become irritating after many hours close to=20
  the<BR>&gt; nose?<BR><BR>Lavender in aromatherapy is for relaxation =
and=20
  pleasant sleep.&nbsp; Pillows<BR>filled with dried lavender mixed with =
other=20
  things are a traditional "nice<BR>thing" to give and a traditional =
herbalism=20
  aid to easy sleep.&nbsp; I put a few<BR>drops of lavender oil into my =
modern=20
  Wal-Mart pillow whenever the odor<BR>begins to fade, and it does seem =
to help=20
  keep the nightmares away.<BR></BLOCKQUOTE></BODY></HTML>

------=_NextPart_000_0017_01C1DE1F.CD3CC970--



From polycarpa@ckt.net Sun Apr  7 19:11:48 2002
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Subject: Re: Drying Lavender now taste of lavender
References: <F68oDK7n0swXX1sPtOX0000ffd5@hotmail.com> <Pine.LNX.4.43.0204051054430.26369-100000@lab.oregonvos.net> <200204070950.g379oO11083361@w3.bluegrass.net>
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Thomas Mueller wrote: 
> I never thought about lavender-scented sheets in the bedroom.  Possibly the
> scent, pleasant at first, might become irritating after many hours close to the
> nose?

Lavender in aromatherapy is for relaxation and pleasant sleep.  Pillows
filled with dried lavender mixed with other things are a traditional "nice
thing" to give and a traditional herbalism aid to easy sleep.  I put a few
drops of lavender oil into my modern Wal-Mart pillow whenever the odor
begins to fade, and it does seem to help keep the nightmares away.

From tmueller@bluegrass.net Sun Apr  7 12:50:26 2002
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From: "Thomas Mueller" <tmueller@bluegrass.net>
To: HERBS-L@orednet.org
Subject: Re: Drying Lavender now taste of lavender
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from kris plunkett > and Susan Nielsen ^

> Like you I do not care for the taste of lavender. I do like the romantic
> thoughts behind using it in foods though.

^ Well, but honey, r-r-romance happens in the bedroom... and what is
^ more romantic than lavender-scented sheets? Sit among the scented
^ linens and eat ice cream or something!

> I have yet to go to the farm but have heard her speak at my herb guild. She
> brought  a chicken and dumpling dish that had lavender in it. It was
> delicious. Had she not said there was lavender in it I would have never
> known. She also makes lavender lemonade.

^ Not being an appreciator of culinary lavender either (I always feel
^ like I a made a mistake and ate the cologne), I am nevertheless wondering,
^ what's the point of lavender chicken where you can't taste the lavender?

I never thought about lavender-scented sheets in the bedroom.  Possibly the
scent, pleasant at first, might become irritating after many hours close to the
nose?

Culinary herbs and spices are supposed to enhance the flavor, or enhance the
digestibility or be used for other health effects.  When a recipe uses many
different herbs and spices, I don't see how it would be possible to taste every
one individually.

From snielsen@orednet.org Fri Apr  5 22:03:31 2002
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From: Susan Nielsen <snielsen@orednet.org>
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Subject: Re: Drying Lavender now taste of lavender
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On Fri, 5 Apr 2002, kris plunkett wrote:

> Like you I do not care for the taste of lavender. I do like the romantic
> thoughts behind using it in foods though.

Well, but honey, r-r-romance happens in the bedroom... and what is
more romantic than lavender-scented sheets? Sit among the scented
linens and eat ice cream or something!

> I have yet to go to the farm but have heard her speak at my herb guild. She
> brought  a chicken and dumpling dish that had lavender in it. It was
> delicious. Had she not said there was lavender in it I would have never
> known. She also makes lavender lemonade.

Not being an appreciator of culinary lavender either (I always feel
like I a made a mistake and ate the cologne), I am nevertheless wondering,
what's the point of lavender chicken where you can't taste the lavender?

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 SaraAnneC@AOL.COM Fri Apr  5 18:07:29 2002
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From: SaraAnneC@AOL.COM
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Date: Fri, 5 Apr 2002 10:07:29 EST
Subject: Re: Drying Lavender now taste of lavender
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Hi Kris;

Where in Illinois in this lavender farm? I live in Southwestern Indiana and 
would love to consider a day trip to Illinois..... do you have the 
name/address/phone number of this place handy?

Fondly,
SaraAnneC

From SaraAnneC@AOL.COM Fri Apr  5 17:57:21 2002
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From: SaraAnneC@AOL.COM
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In a message dated 04/04/2002 11:56:37 PM Central Standard Time, 
aparker@shianet.org writes:

<< as much as I love lavender I can't get beyond it's 'fragrance use only.' >>

Generally, I agree with this; I made a simple syrup once with lavender to 
drizzle over a fruit salad and while it was pleasant, I doubt I'll add it to 
my permanent repertoire.
On the otherhand, lavender plays a very important role in classic "herbes de 
Provence" blends, which I ADORE..... 

Fondly,
SaraAnneC

From krisp65@hotmail.com Fri Apr  5 17:53:29 2002
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From: "kris plunkett" <krisp65@hotmail.com>
To: HERBS-L@orednet.org
Subject: Re: Drying Lavender now taste of lavender
Date: Fri, 05 Apr 2002 08:53:29 -0600
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From: "Paulette" <aparker@shianet.org>
>Reply-To: HERBS-L@orednet.org
>To: <HERBS-L@orednet.org>
>Subject: Re: Drying Lavender
>Date: Fri, 5 Apr 2002 01:04:52 -0500
>
>went to a herbal tea several years ago.  They served lavender sugar.  They
>put
>dried blossoms in the granulated sugar for the tea.  Looked so pretty, the
>idea was rather intriguing, ... but must say not a favorite of mine.  
>Others
>really
>ooowed and ahhed over it.  "claimed" to really like the taste.  For me
>personally,
>as much as I love lavender I can't get beyond it's 'fragrance use only.'
>Used it for punch once.  Again, others liked it.
>


Like you I do not care for the taste of lavender. I do like the romantic 
thoughts behind using it in foods though.
There is a a lavender farm not to far from me where the owner makes skin 
products with the lavender she grows.
I have yet to go to the farm but have heard her speak at my herb guild. She 
brought  a chicken and dumpling dish that had lavender in it. It was 
delicious. Had she not said there was lavender in it I would have never 
known. She also makes lavender lemonade.

Kris P  IL

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


From aparker@shianet.org Fri Apr  5 09:04:52 2002
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went to a herbal tea several years ago.  They served lavender sugar.  They
put
dried blossoms in the granulated sugar for the tea.  Looked so pretty, the
idea was rather intriguing, ... but must say not a favorite of mine.  Others
really
ooowed and ahhed over it.  "claimed" to really like the taste.  For me
personally,
as much as I love lavender I can't get beyond it's 'fragrance use only.'
Used it for punch once.  Again, others liked it.


From m.c.gillie@excite.com Fri Apr  5 00:49:59 2002
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      Lavender is usually grown for the flowers. So I would suggest that you take the flower spikes and dry them in a warm dry space. 

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


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      Lavender is usually grown for the flowers. So I would suggest that you take the flower spikes and dry them in a warm dry space. <p><hr>

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My favorites are Rosemary, Parsley, and Lavender.  All of them love the =
climate here and the Rosemary and Lavender smell so yummy.
  ----- Original Message -----=20
  From: Bobbi Diehl=20
  To: HERBS-L@orednet.org=20
  Sent: Monday, April 01, 2002 12:53 PM
  Subject: Re: top 3 ?



  My top 3 would be (1) Parsley, (2) Dill, (3) Basil.

  Bobbi Diehl
  Bloomington, IN
  zone 5/6


  On Mon, 1 Apr 2002, Paulette wrote:

  > My #1 favorite herb is Basil,
  > second is lovage,
  > 3rd, garlic and garlic chives.
  >=20
  >=20
  >=20





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<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
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<META http-equiv=3DContent-Type content=3D"text/html; =
charset=3Diso-8859-1">
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<STYLE></STYLE>
</HEAD>
<BODY bgColor=3D#ffffff>
<DIV><FONT face=3D"Californian FB" size=3D4>My favorites are Rosemary, =
Parsley, and=20
Lavender.&nbsp; All of them love the climate here and the Rosemary and =
Lavender=20
smell so yummy.</FONT></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=3Ddiehlr@INDIANA.EDU href=3D"mailto:diehlr@INDIANA.EDU">Bobbi =
Diehl</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> Monday, April 01, 2002 =
12:53=20
  PM</DIV>
  <DIV style=3D"FONT: 10pt arial"><B>Subject:</B> Re: top 3 ?</DIV>
  <DIV><BR></DIV><BR>My top 3 would be (1) Parsley, (2) Dill, (3)=20
  Basil.<BR><BR>Bobbi Diehl<BR>Bloomington, IN<BR>zone 5/6<BR><BR><BR>On =
Mon, 1=20
  Apr 2002, Paulette wrote:<BR><BR>&gt; My #1 favorite herb is =
Basil,<BR>&gt;=20
  second is lovage,<BR>&gt; 3rd, garlic and garlic chives.<BR>&gt; =
<BR>&gt;=20
  <BR>&gt; <BR><BR><BR><BR></BLOCKQUOTE></BODY></HTML>

------=_NextPart_000_000C_01C1DA1D.CF433700--



From diehlr@INDIANA.EDU Mon Apr  1 23:53:00 2002
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My top 3 would be (1) Parsley, (2) Dill, (3) Basil.

Bobbi Diehl
Bloomington, IN
zone 5/6


On Mon, 1 Apr 2002, Paulette wrote:

> My #1 favorite herb is Basil,
> second is lovage,
> 3rd, garlic and garlic chives.
> 
> 
> 




From aparker@shianet.org Mon Apr  1 21:52:55 2002
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Subject: top 3 ?
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My #1 favorite herb is Basil,
second is lovage,
3rd, garlic and garlic chives.


