======== Newsgroups: rec.gardens,alt.folklore.herbs,rec.food.preserving,alt.answers,rec.answers,news.answers Subject: Culinary herbFAQ (v.1.11) Part 1/4 From: HeK@hetta.pp.fi (Henriette Kress) Date: Mon, 25 Nov 1996 18:44:49 GMT Archive-name: food/culinary-herbs/part1 Posting-Frequency: monthly (on or about 20th) Last-modified: 1996/11/25 Version: 1.11 URL: http://sunsite.unc.edu/herbmed/culiherb.html Available by ftp: sunsite.unc.edu or sunsite.sut.ac.jp /pub/academic/medicine/alternative-healthcare/herbal-medicine/faqs/ ========== Contents Part 1 * 1 Introduction o 1.1 Contributors o 1.2 Wishlist * 2 Herbs: gardening / harvesting / using them * 2.x This is the structure of the herb entries: 2.x.1 Growing ___ 2 x 2 Harvesting ___ 2.x.3 Using / preserving ___ 2.x.4 Which ___ do you have? And these are the herbs so far: o 2.1 Basil o 2.2 Curry plant / Curry leaf o 2.3 Sage o 2.4 Chives o 2.5 Saffron o 2.6 Zucchini flowers o 2.7 Chamomile o 2.8 Coriander / Cilantro / Culantro / Vietnamese Coriander o 2.9 The mints o 2.10 Feverfew and Pyrethrum o 2.11 Tarragon o 2.12 Nasturtiums o 2.13 Dill o 2.14 Rosemary o 2.15 Lavender o 2.16 Lemon balm o 2.17 Garlic o 2.18 Thyme o 2.19 Lemon grass / Citronella grass o 2.20 Horseradish o 2.21 Fennel o 2.22 Anise Hyssop o 2.23 Parsley o 2.24 Monarda or Bee Balm o 2.25 Ginger o 2.26 Anise o 2.27 Borage o 2.28 Horehound o 2.29 Marjoram and oregano / Cuban oregano / Mexican oregano - [changed] 20Nov96 o 2.30 Caraway o 2.31 Catnip o 2.32 Lovage o 2.33 Savory: Winter and Summer o 2.34 Rue o 2.35 Rocket o 2.36 Angelica o 2.37 Sweet Cicely o 2.38 Mexican Mint Marigold (MMM) / Mexican Tarragon * 3 Gardening o 3.1 Herbs for ground cover o 3.2 Herbs you can't get rid of (= easy gardening) o 3.3 Tall herbs o 3.4 Herbs for shade o 3.5 Growing herbs indoors o 3.6 Growing herbs from cuttings o 3.7 Warning signs of soil nutrient deficiencies * 4 Processing herbs o 4.1 Herb vinegars + 4.1.1 Herbal Vinaigrette o 4.2 Herb oil o 4.3 Drying your herbs o 4.4 Freezing your herbs o 4.5 Herb butter o 4.6 Jelly, syrup and other sweet stuff + 4.6.1 Flower / herb jelly + 4.6.2 Flower / herb syrup + 4.6.3 Miscellaneous sweet stuff o 4.7 Potpourris and other non-culinary uses for herbs / flowers + 4.7.1 Stovetop potpourri + 4.7.2 Dry potpourri + 4.7.3 Drying flowers whole for potpourri + 4.7.4 Bath salts + 4.7.5 Rose beads o 4.8 Beverages + 4.8.1 Wine + 4.8.2 Ginger ale / ginger beer + 4.8.3 Herbal teas o 4.9 Recipes using lots of herbs + 4.9.1 Gazpacho + 4.9.2 Pesto + 4.9.3 Miscellaneous + 4.9.4 Spice mixes + 4.9.5 Mustards * 5 Sites to see o 5.1 FTP sites o 5.2 WWW pages ========== 1 Introduction ----- Here's the umpth + n posting of the culinary/gardening herbfaq. Have fun - I do. HeK@hetta.pp.fi ========== 1.1 Contributors ----- FAQ Keeper: Henriette Kress, HeK@hetta.pp.fi. Very active contributors so far (listed alphabetically): How do you get listed here? Easy. Give me some good input on any missing item ('wishlist'), or a valuable correction on any entry, or a valuable addition on any entry. ;) All good stuff is welcome. Catherine A Hensley (hensley@lims1.lanl.gov) Chris McElrath (Mcmariah@AOL.COM) Christel Reeve (CReeve@banyan.com) Conrad Richter (conrad@richters.com) Donna Beach (phuyett@cctr.umkc.edu) DonW1948@aol.com Gwen Baker (Baker.325@magnus.acs.ohio-state.edu) Jeanne Manton (jmanton@standard.com) Jeff Benjamin (benji@fc.hp.com) Jennifer A. Cabbage JR Schroeder (jera@ksu.ksu.edu) Judith Rogow (jrogow@ridgecrest.ca.us) Karen Fletcher (fletcher@firefly.prairienet.org) Lawrence H Smith (Lawrence.H.Smith@williams.edu) Leslie Basel (lebasil@ag.arizona.edu) Linda Kovacs (kovacsla@VNET.IBM.COM) Malcolm Farmer (farmermj@bham.ac.uk) Michael Rooney (mrooney@mrooney.pn.com) Nick Maclaren (nmm1@cam.ac.uk) Rastapoodle (herblady@super.zippo.com) Rene Burrough (100735.543@compuserve.com) Silkia@aol.com Sonny Hays-Eberts (eberts@donald.uoregon.edu) Susan Hattie Steinsapir (hattie@netcom.com) Susan L. Nielsen (snielsen@orednet.org) Others: adawson@ehs.eduhsd.k12.ca.us Alan Woods Alisa Norvelle Amy Smith Amy Snell Andreas Guenin Andrew Grant Ann Albers Ann McCormick Anne E. Comer Annette Arthur Evans Barb Schaller Barbara Seeton Bess Haile Beth W Sprow Billie Carole Henson Ceci Henningsson Christine A. Owens Christopher Loffredo Christopher Hedley CKimb28370@aol.com Dan Baldwin Dave Platt dplatt@ntg.com David Bennett David Perry David & Paula Oliver Debbie Golembiski <102522.1235@CompuServe.COM> Denise Henry Dennis O'Connell Denys Meakin Diana Politika Dina Don Wiss Donna Dwight Sipler Elizabeth Platt Eric Hunt Esther Czekalski Eve Dexter Fran Graham Sorenson Gregory R. Cook Harold HerbalMuse@aol.com J Michel Jaime/WildFire Farm James Michael Kocher Jason Wade Rupe Jeanne Ross Jeffrey Clayton Jennifer Norris Jennifer Zahn jnewbo@aol.com jnilsen@minerva.cis.yale.edu JoAnne Hildebrand Joep@reol.com Joe VanDerBos Joey L Hanson John Pedlow Joseph St.Lawrence Josh Bogin jouet@aol.com Judi Burley Julia Moravcsik Julia Trachsel K Raghunandan Kacey karyn.siegel-maier@kotl.mhv.net Kate Blacklock Kate Borley Kathleen Snyder Kathy French Kaycee Curr Ken Fitch Kenneth Nilsson Kim Pratt kpmglib@netcom.com Laurie Otto Leslie Leslie Paul Davies Libby Goldstein Mandy Haggith Mari J Stoddard Mark David Morrison Martin Witchard (Cat) Mary A. Flesch Mary Hall Sheahan Marylin Kraker Mel Atchley Melissa C. Davidson Michelle Marie Manke Mike Stallcup Mindy Vinqvist Nancy Moote Naomi Brokaw NDooley@president-po.president.uiowa.edu Pat Peck Patrick Millard Peter Harris Peter Mortimer Ray A. Orosz rgyure@aol.com Rick Cook Rick Giese Rita Melnick Robert G. Nold Rudy Taraschi Ruth J Fink-Winter sallee@aol.com Sallie Montuori Sam Waring Sarah G. Sheri McRae skifast123@aol.com Sue Flesh Stavros Macrakis Steen Goddik Stephanie da Silva Stephen Otrembiak Steve Cogorno Susan D. Hill  SuseB@aol.com Suzanne M. Engels TOIVO@aol.com Tom Havey Tristan Hatton-Ellis vshafer216@aol.com Waldek Trafidlo wayne chase weed Wendi L Gardner Wolf Xiaoyan Ma Yasha Hartberg ========== 1.2 Wishlist ----- Still a lot missing: Single herbs, diverse missing bits: * If you find holes in the entries feel free to fill them. * Also, I take any culinary herb you wish to write extensively on, including those not mentioned in this FAQ yet. Please follow the general layout of the entries - thanks. Gardening: * 3.2 more herbs you can't get rid of once they're planted * 3.3 more on tall herbs * 3.x anything else on herb gardening you might think of. Processing herbs * 4.x any other way to process herbs you might think of. Sites to see * 5.1 more FTP sites. * 5.2 more WWW sites. End of wishlist. If you do decide to add something tell me - I'll keep track of who promises to do what so we won't have doubles. ========== 2 Herbs: growing, harvesting, using/preserving, and checking which you've really got ----- This is the main spot for information. Check this before posting yet another question on curry plant... on the other hand every time somebody asks for uses for mints some new ones pop up so keep asking for those. ;) * Repeating the structure of the herb entries: o 2.x.1 Growing ___ o 2.x.2 Harvesting ___ o 2.x.3 Using / preserving ___ o 2.x.4 Which ___ do you have? ========== 2.1 Basil Latin name: Ocimum basilicum, other Ocimum species. ===== 2.1.1 Growing basil ----- From: engels@wibla.mv.att.com (engels s.m.): Basil loves the sun and hates the cold & wind. If it drops below 50 degrees at night, the leaves will yellow. When it warms up the new growth will be green. If it doesn't get enough sun and stays in damp soil too long, it will eventually die. The wind will bruise the leaves. So will rough handling. Again, the new growth will be fine. Very important to harden basil plants. Transplant shock may kill them. Set the pots outside for 3-5 days (watch the night temps) before transplanting. I use compost and occasionally organic fertilizer. Never had any bug problems. A few caterpillars and rabbits, but there was plenty for everyone in my patch. ----- From: mrooney@mrooney.pn.com (Michael Rooney), in response to above: I believe it is better to not transplant basil, i.e., it is better to put seeds in the ground where you want it, when it is warm enough for them to grow. They will quickly outstrip the transplants however carefully they have been grown and hardened. Yes, they do tend not to attract many bugs which is a surprise given their good taste. ----- From: carole@chenson.demon.co.uk (Carole Henson) I am addicted to basil, really love it, even the smell is wonderful. I have 10 basil plants in my greenhouse at the moment, and two in the kitchen for chucking into salad etc. You only need a couple of large handfuls of leaves for a jar of pesto, so a couple of plants would do it. If you sow a few seeds at 2 weekly intervals, you should have a constant supply. ----- From: Dwight Sipler There are several different varieties of basil. Mammoth basil has very large leaves, although the leaves are somewhat savoyed (wrinkled). I've had good luck with Genovese basil, which I get from Johnny's Selected Seeds. No particular soil preparation, just normal garden soil, fertilized every other year, limed as necessary (determined by pH test). I put in about 600 plants and I always lose a dozen or so to cutworms, critters etc., but it's not a big problem. I plant marigolds nearby since the Japanese beetles seem to like them and they keep the beetles off the basil plants. ----- From: jmanton@standard.com (Jeanne Manton): Opal Basil is probably one of our most favorite plants and I was delighted when my favorite seed catalogue advertised a new purple variety this spring - Red Rubin. While a hearty grower, I found a very high number of 'green' starts and the mature plant resembles lemon verbena in shape and texture. I made a batch of jelly from one harvest and not only was the color more of a honey shade but it also captured and enhanced the vinegar (rice + wine) flavor. The leaves are too 'chewy' to be sliced over tomatoes but can pass the test when added to a cooked tomato sauce. Fortunately I also had a Purple Ruffles plant for my daughters vinegar as so much of the pleasure is derived from the lovely lavendar shade. ----- >basil eaten to skeleton; more eaten each morning, no bugs evident? From: mrooney@mrooney.pn.com (Michael Rooney) There is a caterpillar that seems often to like basil that lives under the surface of the earth during the day. Gently disturb the top quarter or half inch of dirt in a circle around the plant going out about four inches or so and look for a dark gray circle about half to three quarters of an inch in diameter that usually stays that way and sometimes opens up to get away (depending on how deep a sleep it is in I guess :-)). If you find it, squash it and hope. The only other predator I can see that would do what you have is a lot of slugs so you would likely see them anyway. They can be taken care of by all the standard beer, diatomaceous earth, etc. methods in addition to hand picking. There are few joys as great as finding one of those blasted caterpillars in the ground after they have been eating your food, let me tell you. ----- > basil wilting in the sun? From: bogin@is2.nyu.edu (Josh Bogin) Probably this is due to not enough water **and or possibly resulting from** not enough room for the plants. If the plants are root-bound it really will hardly matter how much you are watering them, since the pot would presumably be too small to hold much water, the plant would keep drying out, and also the roots probably get no nutrients. Give them some plant food, and think about finding them more room, if this is the problem. ----- From: wolf@gaia.caltech.edu (Wolf) Here in Southern California, (Pasadena) our sweet Basil that "was" in full sun started wilting one after the other. Every couple of days, another one wilted. The sweet Basil we planted in part-shade (Morning shade, afternoon full sun) is thriving, and the plants are giant. They make great pesto. On the other hand, we have some purple Basil which is also in full sun, and it is completely unaffected by the heat. All plants are getting really big, despite frequent pinching. All plants get plenty of water, and the dirt around the dying plants was plenty moist. The instructions on seed packets are simply not meant for folks in the Southwest. Sweet basil is heat intolerant. It will do great in full sun if the temperatures don't exceed 85-90 degrees on average. Any hotter, and it starts wilting in full sun. ----- > have basil in pot; can I plant it outside? From: Debbie Golembiski <102522.1235@CompuServe.COM> You sure can move your potted basil into the ground. Just cut it back a bit first and try to move it with as much soil intact as possible. Basil loves full sun, so pick a spot that gets at least 6 hours of sun daily. ----- > saw some basil for sale with huge healthy green leaves that put mine > to shame. From: wolf@gaia.caltech.edu (Wolf) The guys who have these giant sweet basil plants feed them with Urea. Seems to do the trick. Also, sweet basil doesn't like it too hot, and likes to have moist soil. Make sure you pinch off any flowers before they go to seed. If you follow these guidelines, you should get giant plants. ----- > ...no basil sprouting - too wet for the last three weeks? From: southsky@maui.net (Rick Giese): Basil seeds will not germinate when they are constantly wet. I started mine in flats protected from the winter rains here on Maui. Once transplanted to the field, they did fine. ===== 2.1.2 Harvesting basil ----- From: engels@wibla.mv.att.com (engels s.m.): You can harvest basil leaves as soon as the plant has 3 sets of leaves. Keep the plants branches shorter than 4 sets of leaves and you will increase leaf production. Once it flowers, production drops. I've found the taste stronger before flowering. ----- From: mmorriso@blue.weeg.uiowa.edu (Mark David Morrison) Basil leaf harvesting: pick all that you think that you will need for the recipe that you are preparing. If you have a lot of basil and are freezing basil for winter then just pick the big leaves. I use a lot of basil and pick leaves from the plant almost daily. If they are small or big leaves does not matter... the plant is the hardiest beast in my gardens. I think it may be of alien origin. Pinching back basil: Always pinch off and use those tops. The leaves will really bush out on your basil when you do. ----- From: kathleen.snyder@lunatic.com (Kathleen Snyder) Pick all over. Don't strip the stems of all the leaves. Be careful not to tear the stem when cutting off a leaf. I use scissors. Tearing can some times strip the stem and damage it. Pinching will make it fuller. Don't let it flower either. Pinch off the flower buds the minute you see them coming. ----- From: stlouins@cnsvax.uwec.edu (Dina) I often just go out and pluck off as much as I need once the plants are established--sometimes a third or more of the plant, depending on whether I'm making salad, herbing vinegars, or harvesting some to dry. Pinching back makes the plants bushier, and I'd definitely start cutting back when the plants start to flower. They grow back quickly. ----- From: David Perry The best method is to pinch them back at the main stem(s) a couple of times early in their lives. This will create a bushier plant rather than the single tree looking specimen. Thereafter, just take the tips of the stems to keep the plant from going to seed. You will notice the tips become very heavy with small pointier leaves just before it goes to seed. Clip back any large main leaves when you notice the secondary buds beginning to show along the main stem, or when they get too big and seem to be sapping the rest of the plant (these leaves are great to wrap steaks for the grill, snip for salads etc...mmmmm!) I also found that the leaves are oilier and more fragrant early in the day or at night. Of course, most of us don't use basil at 3 a.m. Also, basil really doesn't have to be spaced out as much as the packet literature states. I fill 1/2 barrels of basil every year. I thin out only enough to keep full sun and air circulation on all plants. ===== 2.1.3 Using / preserving basil ----- Also see Pesto, 4.9.2 below, and Basil jelly, 4.6.1 below. ----- > ... alternatives for using pesto or fresh sweet basil? From: jwr3150@tam2000.tamu.edu (Jason Wade Rupe) I bake it right into bread sometimes. I like a stir fry of basil and whatever with a basic simple sauce on rice. Try using it fresh as a pizza topping. ----- From: cogorno@netcom.com (Steve Cogorno) Take GOOD quality tomatoes, preferably ones you've grown yourself :-) and slice them. Top with fresh mozzarella whole basil leaves. A little expensive because of the cheese, but it makes a very colorful and tasty appetizer! ----- From: french@jeeves.ucsd.edu (Kathy French) If your basil plants aren't producing fast enough to give you a cup or two of leaves at a time, you can pinch off stems and keep them with the ends of the stems in clean water (change it every few days) at room temperature for several days. Freezing the leaves doesn't work so well, because it will make them mushy when they thaw, and it reduces their flavor as well. You can also preserve basil by washing it carefully, drying it thoroughly, packing it in good olive oil, and keeping it in the refrigerator. Then you can use the leaves plus oil to make pesto fresh when you want it by adding garlic, cheese, and pine nuts. I've tried this method and it works well, although the basil turns somewhat dark in the process. ----- From: mrooney@mrooney.pn.com (Michael Rooney) You can make basil pesto and freeze it in cubes or patties and save it for the winter when you have nothing fresh to use. ----- From jmanton@standard.com (Jeanne Manton): I use Genova Perfum Basil and throroughly wash the leaves in vegetable soap (available at natural foods stores). Dry completely with paper towels, then dice (I use a french knife). Pack into sterilized 1/2 pint jars: 1 layer of fresh ground Parmesan, one layer of basil, one layer of fresh ground sea salt. Continue layering process until the jar is nearly full. Cover with a thin layer of extra virgin olive oil and seal. Store in the refrigerator (I use the coldest shelf). I don't know how long this keeps because we will use the entire jar within two months but my last really big supply was still fresh after nine months. Can be used on everything except corn flakes! A blooming appetizer: From: jmanton@standard.com (Jeanne Manton) 1 8 oz cream cheese (neuchaftel is too light but may be substituted) 1 8 oz cheve (creamed goat cheese) 1/8 tsp dried garlic chips, crushed 1 tsp minced (using knife) basil, perferably Perfum Mix the above together using your hands and shape into a ball. Place on plastic wrap and flatten. Generously sprinkle with fresh ground black pepper. Decorate with herbs and flowers (sprig of tarragon, few blossoms and stems of rosemary, johnny jump ups - whatever) and wrap airtight. Refrigerate overnight and serve either with a strong cracker or baguette slices. This is a real favorite when I take it to work although one of my co-workers suggested I had dropped the cheese ball in the driveway just after the lawn had been mowed. Note: When I make these for Christmas I use sprigs of rosemary and three or so red peppercorns. ----- BASIL OIL ----- From: Laurie Otto Someone asked about drying basil. In my opinion, it wastes flavor to dry basil. Better to put it in the food processor with olive oil, make a paste and freeze it for later use. Or try making salted oiled basil leaves: Note: Even though a lot of oil is used for this it can be cleaned off before using the basil so please don't discount this in the interest of maintaining a low-fat lifestyle! The oil is merely a preservative and it does keep the basil absolutely fresh for months! Carefully clean *and dry* each leaf. Use a salad spinner or swing the leaves around in a clean, dry towel for a few minutes. Pat dry, just to be sure...:) This is really important, so please be thorough! Next pour a little virgin- or extra-virgin olive oil into a sealable crock, preferably a stone one. The small kind used to house cheesespreads are ideal! Sprinkle a little salt on the oil. Add a single layer of basil leaves, careful not to overlap them. Cover with a thin layer of oil and sprinkle with more salt. Do this until the crock is full, then top off with oil and salt. Seal. Store in the refrigerator and it will keep indefinitely. To use the basil, simply take out what you need *with a very clean utensil* and, if you like, wash it well to remove the salt and oil. ----- From: Melissa_C._Davidson@city-net.com (Melissa C. David) I tried to make basil oil the other day. I had a sterile, sealed bottle, basil from the yard, and olive oil. Put the herbs in the bottle, completely covered with oil plus a few inches. Supposed to be good for many months but the basil molded up within 2 weeks !! Help! From: lgf0@Lehigh.EDU (Lesleigh G. Federinic) to above: I always refrigerate mine. Only once did it mold on me in the frig but then I had it there for several months during the winter and hadn't been using it. I use it up in the summer. It's good for frying zucchini and mushrooms as well as making angel hair pasta sauce. From: Yasha@bioch.tamu.edu (Yasha Hartberg) I'm not sure having never done it myself, but it seems a bit strange to start with a sterile bottle and then add non-sterile leaves and oil to it and expect anything less than mold, bacteria, etc. I wonder if you might not try heating the mixture up a bit before sealing the bottle? ----- From: aa100465@dasher.csd.sc.edu (J Michel) For years I've been preserving end of the summer basil leaves in olive oil with salt (lots - don't know how much - sprinkled on successive additions of leaves and oil to cover). The leaves turn black in the oil, but not moldy, and thru the winter I fish out a couple from time to time to use in cooking. I store it in the refrig. and in summer I toss out the salt which has settled to the bottom of the jar along with the last of the oil. I am about to be a convert to the Ice cube basil/oil pesto storage method in order to eliminate the salt. However, I'd suggest experimenting with adding salt, or trying refrigeration. ----- From: rcook@BIX.com (Rick Cook) The key is moisture. If there's moisture in the plant (as there is in basil leaves -- a lot of it) you're likely to get mold when you make basil oil. If you want to make basil oil, grind the basil into a paste, add to the olive oil to steep for a while in the refrigerator and then filter the mixture. ----- HeK to above: You'll have the taste in the oil, but the moisture will still be in the leaves, which are filtered out. ----- DRYING BASIL ----- > drying basil - how long? From: Kim Pratt The time factor really depends on where you hang it to dry, what the temperature is. Mine usually takes about 2 or 3 weeks to dry. That is hanging upside down with stems tied together in a bundle, in the kitchen. If you have a dusty house, after tying together in a bundle put inside a small paper bag that has been punched full of small holes and hang that (tie the top of the bag to the top of the stems so your herbs are still hanging upside down). From: evedex@hookup.net (Eve Dexter) My dehydrator has a fan and the drying takes only 1 1/2 -2 hours, depending upon the humidity of the day of course. I suggest you start in the am and keep a close eye on the process - it shouldn't take too much longer in your model. ===== 2.1.4 Which basil do you have? ----- From: farmermj@bham.ac.uk (Malcolm Farmer): Some suppliers offer different varieties of basil. Chiltern Seeds in the UK, for example, has about a *dozen* different varieties. Two I have growing now are: Lemon basil - thinner, smaller, rather pointed leaves when compared with regular basil. Has strong lemony odour: when you tear up the leaves the smell is gorgeous, somewhere between mint and basil. Thai basil - similar in appearance to lemon basil leaves, but slightly darker with stems having a purplish tinge. Scent is somewhat like regular basil, but much spicier and more fragrant. A friend says her Thai cooking using regular basil never tastes quite the same as authentic Thai, so I'm going to give her some of the Thai stuff to see if that's the reason.... ----- >> The basils I grow are regular sweet basil, Spicy Globe, lemon basil, cinnamon basil, licorice basil, and holy basil. ... snip .... I've tried the holy basil in tea, but don't care much for it. I've read about using it as an incense/smudge ingredient. >have you tried using the holy basil in Thai cooking? I've seen a number of Thai recipes that call for it. From what I've read, it's a hot (spicy) variety. I've been thinking of growing it, since I haven't found a source to buy it. From: culinary@richters.com: I thought I should jump in here. There is a lot of confusion in the herb world about "holy" basil. Most of the seeds I have seen on the market is actually a hybrid of undetermined parentage. It is NOT Ocimum sanctum, the "sacred" basil known to the Indians as "tulsi" which many people assume. We call "holy" basil, "spice" basil, following a convention established by Helen Darrah in her monograph on basils. I actually don't like her choice of name because it confuses newbies who think that this is the regular basil for regular basil use, but at least it is better than "holy" basil which everybody gets confused with O. sanctum. If you want the real McCoy, you need to insist on O. sanctum. There are several varieties (purple, green and probably others) and it does turn up in seeds from Thailand where the plant is grown for use in cooking. Now, there is also such a thing as "Thai basil" which yet another animal altogether. If you are looking for the basil used in Thai and Vietnamese cooking, you will want this. Now, some companies (including us) have in the past sold "anise basil" as being equivalent to "Thai basil" but we now know that this is not true. Conrad Richter ========== 2.2 Curry plant / Curry leaf Latin name: Curry Plant: Helichrysum angustifolium; Curry Leaf: Murraya Koenigii ===== 2.2.4 Which curry plant / curry leaf do you have? ----- From: kpmglib@netcom.com (Information Services) The "Curry Plant" is an herb, Helichrysum angustifolium, from the family Compositae. I believe it came from Africa or Australia, so it's tropical, and probably perennial; although in North Texas you may need to grow it as an annual or in a container (probably not frost-hardy). The name "curry plant" originated from this herb's pungent smell, which is reminiscent of some curries or curry powders; however it is not used in curry. I believe that it is widely cultivated in the U.K., and is used there mostly in salads, or mixed with cream-cheese. There actually is a plant that produces what is known as the "curry leaf", and which *is* used in the preparation of some curries (much the same way as bay leaf is used). The leaves of this plant, a woody tree from the Asian sub-continent called Murraya Koenigii, also have a strong curry-like smell, and can be purchased dried at most Asian markets. The tree itself has only recently been cultivated commercially in this country, and is carried by only a very few nurseries. It is still considered an exotic, and commands a premium price. ----- From Emme@worldnet.att.net: What is known to American & British cooks as "curry" is actually a spice mix that varies by the dish being created. ========== 2.3 Sage Latin name: Salvia officinalis, other Salvia species. Salvia elegans - Pineapple sage Salvia dorisana - Melon-scented Sage ===== 2.3.1 Growing sage ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) Sage is a perennial here in zone 5. It's a very easy-to-grow plant. Half a day of sun, reasonable soil, and don't let it get too awfully dry. The main problem with sage is to keep it under control. I've never had any insect problems with it. Pinch small plants to make them branch, then let them grow to harvesting size. Don't let stems get so tall that they lay down, or you'll end up with a twisted, woody mess in a couple of years. ----- Pineapple sage (Salvia elegans) ----- From: Jennifer Zahn I have a pineapple sage plant, and since last summer, the stems have become tall and woody. Now all but one are dead, and I'm afraid to trim back the remaining remnant. Any tips on how I can revive this plant? Ideal conditions? It was inherited and I never learned much about it. And what do woody stems mean, anyway? ----- From: Harold Hi, Jennifer. If the plant were mine I would cut all of the stems back close to the ground. New stems will grow from soil level and provide you with lots of vigorous new growth. You may want to root the tips of the remaining growth. Pineapple Sage roots very easily and can make a substantial plant in just one season. If your plant grows too spindly you can always pinch or cut the stems back part way to cause them to bush out more. Woody stems just mean they are old. BTW, I'm surprised you have living tissue on your plant, considering how far north you are. Here in southern Louisiana mine die back to the soil almost every year. ----- From: Joe VanDerBos Pinapple Sage will look better cut back to the ground and given a chance to try all over again. Pineapple Sage: The indestructible filler plant ----- From: weed Pineapple sage routinely gets woody, so prune away. It may be that it just looks dead. This sage, Salvia elegans, is very easy to root, so if you're worried about the rest of the plant, take several cuttings from what you think is the remaining living stem and pot them up. You can dip the end in something like "Rootone" if you like, but I find they root without it. They will look dead for a while, and the top may actually die. Eventually you'll get new leaves near the bottom. Pineapple sage benefits mightily from hard pruning, although I never go below about a foot and 1/2, because I just hate to prune. It's a little tender, so sometimes, if I think it may be exposed to frosts in winter, I'll root a bunch of cuttings and overwinter them to be sure I have some the next year. I usually end up giving these away, because mine generally makes it. Hummingbirds love this, as they do most sage. Really nice plant. Mine is by my front walk, so I have to brush up against it to get to the garage. ===== 2.3.2 Harvesting sage ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) Harvest sage before it blooms. After the dew dries in the morning, cut the stems, leaving a leaf or two at the bottom. I air-dry my sage, stringing the stems on a strong thread and hanging it in a breeze. It will dry leathery rather than crisp, because the leaves are so thick. Strip the dry leaves from the stems and place the leaves into a jar. Chop or rub the leaves into powder when you need to use them. To use fresh sage, clip off enough of a branch to get the number of leaves you need, strip off the leaves, and chop them up if desired. ===== 2.3.3 Using / preserving sage ----- > I have a very healthy sage plant in my garden but I don't know what to use the herb for, except of course for stuffing a chicken. From: engels@wibla.mv.att.com (engels s.m.) Stuff a few leaves into the cavity of a trout. Tie with string, baste with a little oil and grill. Use only 1 or 2 leaves per fish otherwise the sage will overpower the fish. Chop fine, lightly saute in olive oil with minced garlic. Add a little chopped parsley & toss with spaghetti or other pasta. Serve as a side dish to grilled chicken, fish or meat. Toss a few sage leaves with quartered onion and flattened garlics into clay pot chicken. ----- From: mrooney@mrooney.pn.com (Michael Rooney) We use sage for stuffing turkeys in addition to chickens, if you have turkeys in the UK. We also use it in foccacia... ...Sage pesto is another way to use large quantity of sage and it can be frozen to be used in the winter. You might use walnuts or pecans instead of the traditional pignoli nuts in pesto as sage is stronger than basil. It goes well with pork or chicken. You can also roast eggplant and sweet red pepper and food process them together with sage for a nice dip to be used with homemade French bread. ----- From: ag500@ccn.cs.dal.ca (Peter Mortimer): It also makes a great addition to just about any green salad, either tossed in as whole leaves or cut up in small pieces. From: rgyure@aol.com (RGyure): I discovered last summer that garden sage makes a beautiful and fragrant addition to fresh cut flower bouquets I bring in from the garden. I grow more than I can use in cooking (who uses that much sage?)-- and the pale green, white-frosted somewhat sparkly leaves make delightful foliage for cutting-- and are long-lasting. From: vshafer216@aol.com (VShafer216): I recently tried a really good recipe that uses fried sage--it tastes great. Broil chicken thighs (marinate first). When done, fry several leaves of sage in butter; this takes less than a minute. Grate cheese on top of the chicken thighs. Spoon some of the hot butter over the chicken (this melts the cheese) and put one or two sage leaves on top of each piece of chicken. Fried sage tastes good even without the chicken. From: jrogow@ridgecrest.ca.us (Judith Rogow) Dried and added to a fire at Thanksgiving or Christmas, it adds a nice Holiday scent to the house. From: lebasil@ag.arizona.edu (Leslie Basel) Sage jelly is just terrific with game, lamb, even a Christmas goose. The recipe is just the same as any other herb jelly (and it requires quite a bit of culinary sage). (Jelly recipe 4.6.1 below). ----- From: melatchley@aol.com (MelAtchley) Decorative: Leaves in wreaths and nosegays. Culinary: Flower in salads or infuse for a light balsamic tea. Leaves can be mixed with onion for poultry stuffing. Cook with rich, fatty meats such as pork, duck and sausage. Combine with other strong flavors: wrap around tender liver and saute in butter; blend into cheeses. Make sage vinegar and sage butter. Household: Dried leaves in linen to discourage insects. Medicinal: Leaves aids in digestion and is antiseptic, antifungal and contains estrogen. Helps to combat diarrhea. An infusion of sage leaves and a meal can help digestion. ----- From: baldwin@frodo.colorado.edu (Dan Baldwin) I had sage mashed potatoes as a side dish at a five star restaurant last week--they were really good ! There were flecks of sage scattered all through the potatoes--Can't wait to try it myself. ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) Here's an oddity: sage makes a good insect repellent! Put a handful of sage sprigs and 3 mint sprigs in a pot. Pour over them 1 quart of boiling water and allow to steep. When cool, strain out the herbs and add 1 quart of rubbing alcohol. To use, splash or spray onto hair, skin, clothes. It won't stay on if you're sweating heavily or swimming, but otherwise it's great. ----- From: engels@wibla.mv.att.com (engels s.m.): Sage dries very nicely and looks pretty. Bundle 8-10 sprigs, tie, hang to dry and put a red bow on it at Xmas. Use as a decoration for wrapped gifts or give as an small culinary gift. ----- From: mv-martinek@nwu.edu (Marie Martinek) I have something that was labeled "Fruit Sage" and a "Pineapple Sage" (Salvia sp.). I snip off leaves, dry them, and make sage tea with about 1 part crumbled sage leaves to 3 parts black tea. They're "tender perennials", so here in Chicago area I keep them in pots which I sink into my garden, yank up just before frost (disentangling the groping runners), knock out of the pot and root-prune before cutting most of it down and setting it in a sunny window to survive the winter. It also produces wonderfully-smelling red flowers, which I also dry for tea (if I don't just suck the nectar out and eat it!) ----- From: mrooney@mrooney.pn.com (Michael Rooney) Focaccia with Sage Deriving its name from the Latin word focus, meaning "hearth," focaccia evolved from the unleavened hearth cake eaten during the Middle Ages. It was made by patting the dough into a flat round and cooking it directly on a hot stone or under a mound of hot ashes. While it has become something of a national dish, this popular bread's true home is the area around Genoa. It seems as if every seaside resort on the Italian Riviera has its own special focaccia. Whether soft or crisp, thick or thin, the dough is typically flavored with local herbs and olive oil. Sponge: 0.5 cup warm water (105 to 115 deg.F) 1 tsp. dry yeast 0.75 cup unbleached all purpose flour Place 0.5 cup water in large bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in flour. Cover with plastic. Let stand until very bubbly, about 45 minutes. Focaccia: 1 cup warm water (105 to 115 deg.F) 1 tsp. dry yeast 0.25 cup plus 2 tbs. olive oil 3.25 cups unbleached all purpose flour 3 tbs. finely chopped fresh sage Place 1 cup water in small bowl. Stir in yeast. Let stand until yeast dissolves and mixture is cloudy, about 10 minutes. Stir in dissolved yeast mixture and 0.25 cup olive oil into sponge in large bowl. Stir in 1 cup flour. Stir in 2 tbs. chopped sage. Add remaining flour in 2 batches, mixing until well blended after each additions. Turn out dough onto lightly floured surface. Knead dough until soft and velvety, about 10 minutes. Oil large bowl. Add dough, turning to coat with oil. Cover with plastic. Let dough rise in warm area until doubled, about 1 hour 15 minutes. Oil 11x17 inch baking sheet. Punch down dough. Transfer to prepared sheet. Using oiled hands, press out dough to cover bottom of pan. Cover dough with kitchen towel. Let stand 10 minutes (dough will shrink). Press out dough again to cover pan. Cover with towel. Let rise in warm draft free area until doubled in volume, about 1 hour. Meanwhile, position rack in center of oven. Place baking stone on rack and preheat oven to 425 deg.F. Using fingertips, press dough all over, creating dimples. Drizzle dough with 2 tbs. oil. Sprinkle with 1 tbs. sage. Place pan directly on pizza stone. Spray oven with water from spray bottle. Bake until focaccia is golden and top is crisp, spraying oven with water twice more during first 10 minutes, about 25 minutes total. Transfer bread to rack. Cool slightly. Serve bread warm or at room temperature. Makes one foccacia, 4 servings. Per serving, 400 calories, 13 g protein, 87 g carbohydrates, 0 g sugar, 3 g fiber, 0 g fat, 0 g saturated fat, 0 mg cholesterol and 0 mg sodium. Bon Appetit, May 1995 ----- Pineapple sage (Salvia elegans) ----- >It's so smelly! How did ma nature ever get such a sweet sniffy plant? I love that stuff! Now the question: what do i do with it? From: herblady@super.zippo.com (Rastapoodle) It is great chopped fine and mixed with cream cheese and crushed pineapple for a dip/spread with crackers. Also, crush leaves and let them steep with fruit to flavor a fruit salad. A sprig is a great garnish for an iced tea, especially if the red flowers are on the sprig. It makes a great iced tea in itself -- steep as you would any tea. Dry and mix with potpourri. If you like S. elegans, you will *flip* for S. dorisana, "Melon-scented Sage", available from Logee's Greenhouse. I'm addicted to both varieties. ----- From: "Martin Witchard (Cat)" How about adding some leaves to a cooling drink? - would go perfectly with lemonade! Also (and I've not tried this one), lay some leaves out on the base of the cake tin before cooking - the 'taste' should infuse up through the mixture. Anyway, there's a couple of suggestions, ----- From: es051447@orion.yorku.ca (Joseph St.Lawrence) mmmmmm... tea. oh yeah, you can eat the flowers too. ===== 2.3.4 Which sage do you have? ----- There are a few other plants that are called Sage and that taste very bitter. If your sage is called Artemisia in Latin forget the cooking part. If it is Salvia try a leave or two and if the taste is OK just go on and use it. To illustrate: From: joehanso@badlands.NoDak.edu (Joey L Hanson) Subject: Re: What's the worse thing you ever ate? Ever try sage brush tea? Kind of tastes like you're drinking insect repellent would be the closest thing I can relate to it. Damndest thing though it made ya spit blue kind of like a smurf trying to get the taste outta your mouth. ========== 2.4 Chives Latin name: Chives: Allium schoenoprasum. Chinese chives: Allium tuberosum. ===== 2.4.1 Growing chives ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) I started with a small pot from a discount store, planted it in moderately poor soil that got about 1/2 day sun. It went crazy! Grew big, made flowers and seeds, the next year the seeds came up and (repeat previous line over and over and over ... ). I now have about 6 square feet of chives. I don't even water them. After they blossom and the flowers dry, you can collect the drying flowers and shake out the seeds to plant elsewhere. The blossom stems should be removed to prevent their being harvested by accident, as they are rather woody and tough. They'll dry out anyway, and should be removed to keep the plant looking nice. A funny thing happened with that first plant. It was next to a rose bush infested with aphids. When I planted the chives, the aphids disappeared. Then I got a fruit tree that had problems with aphids. I scattered some chive seeds, and the aphids disappeared again. Chives are so easy to grow that I don't think I'll ever be without them again. To get a start, find some chive seeds or a pot of chives. To grow them indoors, put on a sunny windowsill and water when the soil gets a bit dry. ----- From Jennifer A. Cabbage : Chives are a very hardy perennial of the same genus as onions, leeks and garlic. It makes a great container plant and does well indoors if given adequate light. A 5-inch pot of chives should be divided and repotted every spring if the clump has spread enough. Chives like rich, moist well-drained soil with a pH between 6 and 8. It likes full sun but will tolerate partial shade. The seeds germinate easily in 10 to 12 days, but the plants grow and spread slowly at first. It is quicker to obtain a division of a clump from someone. Plant seeds 1/2 inch deep, in small sparse groups spaced about 12 inches apart all around to create clumps quicker, or plant seeds singly. Clumps grown outdoors should be divided every 3 or 4 years. Chives make a good companion plant for beets but should not be planted with beans, carrots, or tomatoes. ===== 2.4.2 Harvesting chives ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) Chives are best harvested with a scissors or sharp knife. Cut the blade as close to the ground as possible without injuring other blades. It's best to cut individual blades unless you are shearing the whole plant. This leaves the newly sprouted blades to grow bigger for your next harvest. If you're harvesting during or after blooming time, watch out for those blossom stems. They're tough and woody. Rinse the blades, gather together in bunches, and cut across with a sharp knife into the size you need. When chives are in flower, you can snip off the flowers and use them before they start to fade. ----- From: ? I cut my chives back to the ground about three times each summer. I've found that this forces them to send up a whole bunch of replacement shoots. I usually wait to pick a few of the flowers to include in arrangements. ----- > My chives are flowering. Should I pinch off the flowers so they will not start to die for the winter? From: karyn.siegel-maier@kotl.mhv.net Chives, if well established in the garden, tend to flower in early spring, and sometimes again in mid-summer. The chive blossoms make an excellent vinegar, and can be used in baking if pulled apart. I don't cut my chives back, but let the seed fall to the ground resulting in more chives the following year. ----- From Jennifer A. Cabbage : Cut off stems to about 2 inches tall, to encourage new growth. Stalks that flower tend to be rather tough and bitter, so it's better to clip off flower heads as they form, although they are a pleasant lavender color. ===== 2.4.3 Using / preserving chives ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) Chives dry nicely, but lose much of their flavor in the process. If you want chives in winter, grow a pot on the windowsill. Chives can be used in any recipe that calls for chopped green onions. This gives a slightly different, somewhat milder flavor. Chopped chives make a wonderful addition to salads. I use them instead of onions when the sweet onions aren't available, because the regular onions give me terrible heartburn. Chive flowers are also wonderful in salads. They are both pretty and delicious, with a peppery-oniony flavor. Chopped chives are great with potatoes. Baked potatoes with sour cream and chives is a classic, but you don't need the sour cream. Just baked potatoes with chives is tasty. Perhaps add a squirt of lemon juice! Also try chopped chives on top of mashed potatoes, or mixed in. Chopped chives make a wonderful garnish for almost any non-sweet dish, and add a mild onion flavor as well. ----- From: mrooney@mrooney.pn.com (Michael Rooney) It is also possible to make chive pesto. ----- From Jennifer A. Cabbage : Mix chopped chives into cream cheese, sour cream, cottage cheese, or butter. They are great with almost every kind of potato dish, and in salads. Chives is used in vichyssoise, asparagus and cauliflower soups. They can be used in egg dishes such as deviled eggs, omelets, and scrambled eggs. The small bulbs of chives can be used in sausage or pickled like small onions. Chives are difficult to store dry due to a high moisture retention, but they can be chopped and frozen to be used as if fresh. Potato Casserole 8 large potatoes, peeled cut and cooked 8 oz sour cream 8 oz cream cheese 1/3 c chives Blend all together, and if your family will let you, refrigerate overnight. Bake at 350 for 34-40 min or until warmed throughout. The stem/leaves of chives have high amounts of vitamin A and vitamin C, as well as some iron, calcium, magnesium, phosphorus, potassium, thiamin and niacin. ----- From jrogow@ridgecrest.ca.us (Judith Rogow): Chive Vinegar When your chives (esp. garlic chives, yummmmmy) are in bloom take four or five of the prettiest stalks w/heads and put them in a clear jar, cover w/white vinegar, cover, and stand in a dark cupboard for about a week. You will have pinkish vinegar w/a heavenly flavour. DO, however, watch out that the stalks do not have ants! ========== 2.5 Saffron Latin name: Crocus sativus. ===== 2.5.1 Growing saffron ----- From: rnold@sanewssa.mnet.uswest.com (Robert G. Nold) Crocus sativus comes up and blooms without autumn rain in Denver, and grows throughout the winter here, too. Like all fall-blooming crocus (of which there are many species), they go dormant in summer. ===== 2.5.2 Harvesting saffron ----- From: kcurr@cyberspace.com (Kaycee Curr): ...it is the threads that you would collect and dry. There are three of them (the stigmas) per crocus flower. (Over a million crocus flowers produce a pound of saffron- phew!) From: lpdavies@bcfreenet.seflin.lib.fl.us (Leslie Paul Davies): In planning your planting, estimate 6 mature plants will provide the stigmas for one small recipe. ===== 2.5.4 Which saffron do you have? ----- From: chaseway@nbnet.nb.ca (wayne chase): I have recently heard of a substitute for saffron. Dried Marigolds. Just air dry well and grind to powder. Use twice the amount of marigold as saffron to get same result. ----- From: melnick@stsci.edu (Rita Melnick): Saffron comes from Crocus sativus, the saffron crocus. It is a fall blooming crocus. Each flower contains 3 red threads (stigma) that you pick, then dry, for culinary use. Be sure to get ONLY Crocus sativus, not the other fall-blooming crocuses, as they are NOT edible. As for the marigolds, I'm not sure if the above advice applies to all varieties of marigolds, but I do know that it is true of the pot marigold, also known as Calendula. It gives the yellow coloring of saffron, but not the saffron taste. Turmeric is also a yellowing substitute for saffron. But nothing else tastes like saffron! ========== 2.6 Zucchini flowers Latin name: Cucurbita pepo. ===== 2.6.3 Using zucchini flowers ----- From: Joep@reol.com Zucchini flowers battered and fried are far superior to anything else you can do with zucchini. Mix water, flour, salt & pepper to a pancake consistency. If you want a fluffier batter add baking powder. Deep fry and eat them while hot. Tastes like a hint of Zucchini with creamy texture and cheese quality. 4 Zucchini plants is 3 too many :) ----- From: bmilhol@sas.ab.ca (Billie) I pick them when they are wilted and stuff them with seasoned cooked rice, put them in a casserole dish with a little seasoned chicken or vegetable broth and bake. Grate a little cheese on 3 min before taking out of oven. Beautiful and tasty. ========== 2.7 Chamomile Latin names: German chamomile: Matricaria recutita (M.chamomilla) Roman Chamomile: Chamaemelum nobile (Anthemis nobilis) English Chamomile: Chamaemelum nobile 'Treneague' ===== 2.7.1 Growing chamomile ----- From: Jennifer A. Cabbage German chamomile is an annual that reaches 1 to 2 feet tall and is grown from seed. It prefers a moist sandy soil with a pH between 6 and 8.5, and full sun. Plant outdoors as early in the spring as possible. If seeds are planted on June 1, flowers should appear in late July or early August. Seedlings transplant easily when one to two inches tall. Center of flower head is hollow. English chamomile is a low-growing perennial that reaches 1 foot in height, propagated by seed, cuttings, or root division. It does well in a slightly acid to neutral soil with good drainage and full sun, but does not do well in hot, dry weather. Growing English chamomile in rich soil produces abundant foliage but few flowers. Center of flower head is solid. Chamomile makes a good companion plant for broccoli. ----- > chamomile as groundcover - any experiences? Anne_E._Comer@kamilche.wa.com (Anne E. Comer) Chamomile is not usually the recommended choice for *HUGE* areas. It is sometimes used in mixtures. By itself it is best used in smallish areas where there will not be heavy foot traffic. It can stand some walking on and in fact that is one reason that it is used. When trodden on it releases a fragrance that is very pleasant to many people. From: Denise Henry Remember chamomile is not a grass!! This means that selective lawn weedkillers don't work. Make sure ground is well prepared with no perennial weeds and keep the site hand weeded in the first year until the plants grow together, after that you may still need to hand weed two or three times a year. A chamomile lawn is something special, but you can tell it was invented by people of a by-gone age with lots of money and a large supply of garden laborers. Try it in a small area by all means but only if you are prepared for some hard work. (PS. I think it is worth the effort.) ----- From: naomib@sco.COM (Naomi Brokaw) I like it, but it's not as carefree as some make it sound. I planted it last year (check the sections in the nursery where they sell herbs in flats). I was worried about mowing it before it got established, so I was going to wait until the cooler weather. Of course, this year, "cooler weather" meant about 7 months of rain (I'm just south of you, in Santa Cruz), so I could mow. The chamomile reached up, up, sending sun-seeking stems into my lavender, rock roses, rosemary, and yarrow. By the time I finally found the time and weather to mow, it was way too high, so I had to clip down by hand. That meant taking out most of the green stems and leaving the brown mat underneath. However, it did grow back the green within a few weeks, much faster than I feared. It also has a tendency to die in patches, leaving brown again. Ugly while it lasts, but if you pull out the brown, the green will close in again in a few weeks. I like the smell, but a lot of people find it cloying. On the other hand, you only smell it if you walk on it or cut it. I tried mowing it a couple of weeks ago, with our rotary mower. Only a partial success. Our mower, which is probably dull, though sharp enough for the weeds out back, tends to pull up some of the chamomile clumps, instead of cutting them cleanly. All in all, I'll use it again, but be aware of the drawbacks before you embrace it. It's a walkable ground-cover with a pleasant color that is nowhere near as thirsty as grass. Oh, it doesn't do well in medium to heavy shade. And bees love the flowers, so if you don't want a lot of bees (I love them), don't plant a lot of chamomile. ----- From: Kate Borley Re: Chamomile lawns: I saw a chamomile seat in the Cambridge University Botanical Gardens, it was a stone base with chamomile growing on the top in a wooden box and a wooden chair back. Apparently the Elizabethans invented these seats which they liked because a pleasing smell is given off by the crushed chamomile when the seat is used. HeK comment: Now I'd like to know how they kept their behinds dry after watering the chamomile... (biig grin) ===== 2.7.2 Harvesting Chamomile ----- From: Jennifer A. Cabbage Harvest and dry flowers of both species. ===== 2.7.3 Using / preserving Chamomile ----- From: Jennifer A. Cabbage Chamomile tea: one pint boiling water to 1/2 ounce flowers, steep 10 minutes. Strain. Add honey, sugar, milk or cream as desired. Hair rinse: steep dried flowers in hot water, cool infusion. Strain. ----- > I've been told that a chamomile infusion used in the hair will bring out highlights. Does anyone have a recipe for this? Thanks! From: Graham@fragrant.demon.co.uk (Graham Sorenson) Two methods come to mind immediately. One is to get some chamomile tea (loose or bags) and make a strong infusion. Or about five drops of Chamomile essential oil in a bowl of water. Then rinse hair with the result leaving for a while before rinsing out. From: jrogow@ridgecrest.ca.us (Judith Rogow) Chamomile Tea - very strong - is a wonderful hair rinse for shine and a glint of sunlight. From: Annette >.. seeking chamomile recipe for lightening hair.. I'm Annette using another person's number but I thought I'd respond to your question. Basically, just make a good strong tea with chamomile and put into a pout where you can stick your head in. Let tea cool for awhile and then stick your head in (can you read upside down?) and stay for 5-10 minutes, do weekly and hopefully you will see lightening. HeK comment: You need to strain the liquid _before_ putting your head in it, for all above methods. Otherwise you'll be occupied for a week or so, combing out the flowers... ===== 2.7.4 Which chamomile do you have? ----- From: Anne_E._Comer@kamilche.wa.com (Anne E. Comer) The German chamomile, Matricaria recutita is an annual and will reseed itself. Obviously this means that it flowers. It is probably the best kind if you want to harvest the flowers for tea. Roman Chamomile, Chamaemelum nobile, is perennial, probably the most used form for lawns also flowers. English Chamomile, Chamaemelum nobile 'Treneague', is non-flowering and is very good for lawns and pathways but it must be grown from cuttings as there is no flower, thus no seed. ========== 2.8 Coriander/Cilantro/Culantro Latin name: Coriander/Cilantro: Coriandrum sativum Culantro / Puerto Rican coriander / Spiny coriander: Eryngium foetidum (see 2.8.4) Vietnamese coriander: Polygonum odoratum (see 2.8.4) ===== 2.8.1 Growing coriander/cilantro ----- From Jennifer A. Cabbage : Coriander is a hardy, strong smelling annual native to southern Europe. It may reach up to 4 feet in height when grown outdoors. Coriander needs full sun and plenty of moisture, and the soil should be deep, well-drained, moderately rich with a pH between 6 and 8. Coriander is easily grown from seed, germinating in one or two weeks, and self sows well in the garden. Plant seeds 1/4 to 1/2 inch deep, and thin seedlings to 8-12 inches apart. Sow seeds directly into the garden in the early spring, or into deep pots; coriander does not transplant well due to its taproot. ----- >I've read that the best way to deal with bolting is to do several plantings over a season. From: dplatt@ntg.com (Dave Platt) I would agree. Start a few cilantro plants each month, harvest the leaves before they bolt, and then sacrifice most of the plants before they flower. Leave a few to flower and set seed - the flowers are very attractive to ladybugs, green lacewings, and other beneficial (predatory) insects. I've found that having a few cilantro plants flowering around the garden provides an excellent defense against aphids. ----- > Does anyone know what conditions I should avoid to keep the cilantro from going to seed? From: ?: - If you plant the stuff really close together you'll probably get less bolting. From: eaplatt@worm.hooked.net (Elizabeth Platt): Don't let it get too hot--like lettuce, it's sensitive to heat. But, cilantro is an annual, so most pros advise planting several batches in succession, so that there's always some that isn't going to seed. By the way, if you've gotten far along enough to worry about it going to seed, congratulations. All my cilantro is devoured, pronto, by the slugs and snails as soon as the first tiny leaves appear. Tastiest seedlings in the garden.... From: mrooney@mrooney.pn.com (Michael Rooney) To avoid bolting, the hotter the weather the more it should be in the shade. There are also varieties that are designed to produce leaves and some designed to produce seeds. ----- >I've been trying to grow cilantro (Chinese parsley, coriander) for several years so that I can use the leaves in Mexican and Chinese recipes. >However, all I ever get are a few leaves, then they go into business making flowers and seeds. I never get big bunches of lush, leafy growth as I've seen in produce departments of grocery and natural foods stores. >So far I've tried the following: planting in very early spring / planting later / fertilizing / not fertilizing / using seeds of plants that were hybridized for more leaf growth >Has anyone been successful in growing lush cilantro? If so, what are your secrets? From: Jaime/WildFire Farm First, if you want a continuing supply of cilantro, you should succession plant about every 3 weeks. I know you said you've used seed that is hybridized for more leaf growth, but here's the following info anyway. To the more basic question of bolting - you need to get "slow-bolt" cilantro. There are two types: slow-bolt and regular. The regular is generally grown for seed, hence the speed to seed. The slow-bolt is grown for the leaves like you want. It still bolts pretty fast, though. That's why the succession planting. I always use Shepherd's (I have no association with them other than as a consumer) because I find I get nearly 100% germination rates & theirs is the slowest to bolt of all I've found. [If anyone's found a slower bolt seed, I'd love to know about it.] Look at the cilantro in the store, if it has roots attached you will see that it is only 10 - 12" high. It pretty much all bolts just about then. I grow cilantro for commercial use (as well as a lot for my own use) and generally pull it at about 12". I always pull it, not cut it because it keeps much better with the roots on and because it leaves space for the next planting. I do fertilize lightly once just after the first true leaves appear. It grows nicely in sandy loamy soil. I'm experimenting a little this year with light shade to keep it cooler in order to see if I can slow down the bolt even more without losing anything. It works well with lettuce, so I'm giving it a try. I'll let you know my experiment results in a month or so. ===== 2.8.2 Harvesting coriander / cilantro ----- From: dplatt@ntg.com (Dave Platt) In my experience, the best leaves are the dense, wide ones which grow close to the ground. Once the plant begins to even _think_ about flowering, it throws up a vertical stalk, and starts putting out leaves which are much thinner and lacier. These leaves aren't anywhere near as tasty as the early foliage. I've heard some people compare the taste of cilantro to Lifebuoy soap. To my taste-buds, the thin upper foliage _does_ somewhat resemble Lifebuoy, and I don't like it at all. The denser low-growing early foliage, on the other hand, is utterly wonderful. ----- > OK, my cilantro bolted! Am I going to have to hand pick each of the little seeds to restock my coriander spice bottle or does someone have an easier way? From: eberts@donald.uoregon.edu (sonny hays-eberts): Take a brown paper bag, and place the seed 'umbrella' inside. shake heartily. Repeat for each 'umbrella'. This method is useful to harvest some seed, and keep the rest for hopeful volunteer plants. For an even easier method, harvest the plant, then beat against the side of a clean trashcan. Most seeds should fall to the bottom. you'll need to clean it a bit, but it's lot easier than hand-picking. This method of course, harvests *all* the seed, as opposed to number 1. ----- From Jennifer A. Cabbage : It takes coriander about 3 months to produce seed - to get seed on plants grown indoors, grow under plant lights. The best leaves to use are the denser, lower foliage. Once the plant bolts, the lacy upper foliage should not be used, as it is not as tasty. Leaves should be harvested before the plant blooms, or seeds should be harvested when about 2/3 of the seeds have turned a brownish color. Cut the tops of the plant in the early morning while still wet with dew, to prevent the seeds from shattering. ----- From: rudy@cae.ca (Rudy Taraschi): The way I do it is to dry the entire plant, seeds and all. I then get a large paper shopping bag, hold the dried plant by the stem and thrash it around in the bag. Most of the seeds usually fall off if the plant is dry enough. From: mrooney@mrooney.pn.com (Michael Rooney) Even better than a paper bag is the feet of panty hose that you or your SO has decided are too far gone to wear any more. They are great for putting over dill and cilantro stems to catch the seed. Just put the toe where the seed head is and a twist tie around the shin part where it is over the stem and you will catch almost every seed. ===== 2.8.3 Using / preserving cilantro / coriander ----- From: snielsen@orednet.org (Susan L. Nielsen) Not exactly on the matter of etymology, but as to the flavor of cilantro/coriander leaves, Julia Child has said, [pitch voice appropriately high in the head]: "I just can't stand it. It tastes like dirt." Other interpretations invoke soap. I find it quite fresh in flavor, and even take it straight off the plant in the garden. Of course, I nibble a lot of things as I dig, but cilantro is definitely one I enjoy. No accounting for taste. ----- From: nancy_moote@sunshine.net (Nancy Moote) Cilantro goes to seed very quickly. You can eat the flowers, though. They taste like the leaves but lighter and sweeter. Or let them develop seed for baking, pickling, curries, and planting next year. They grow so fast that you can plant seeds now for more leaf cilantro later this summer. Next year maybe try planting a few seeds every 2 weeks for a continuous supply. ----- From Jennifer A. Cabbage : Coriander is eaten in salads and as a pot-herb in China, and the leaves are often used in Mexican, Turkish, Indian, and some Chinese foods. Leaves are used in rice dishes, refried beans, salsa, curries, omelets, soups, and salads. The seeds are used for flavoring breads, cookies and cakes, sausage and meat dishes, plum jam, and herb liqueurs. Leaves contain vitamin C, vitamin A, calcium, phosphorus, potassium, iron, fiber, niacin, thiamin, and 14-22% protein. 'Lucknow' curry powder 1 oz. ginger, 1 oz. coriander seed, 1 oz. cardamom seed, 1/4 oz. cayenne powder, 3 oz. turmeric. Spicy Cilantro Butter 3-4 cloves minced garlic, 4 generous tablespoons chopped fresh cilantro, 1 or 2 jalapeno peppers or 1 serrano chile- seeded and finely chopped, 1 teaspoon lime zest (peel), 2-3 teaspoons fresh lime juice, salt to taste, crushed dried red chile to taste, 1/4 pound softened unsalted butter (one stick) Blend all together. Good with grilled or broiled fish, shrimp or steak, pasta, rice, squash, corn, and eggplant. Roll corn on the cob in the butter, then sprinkle with Parmesan and lime juice. Cilantro Salmon 3 to 3 1/2 lbs salmon 2 to 3 cloves crushed garlic 2 tsp. fresh grated ginger 2 to 5 jalapeno peppers, cored, seeded, and chopped 2 small onions, finely chopped 2 tomatoes in eighths 1 bunch of fresh cilantro, finely chopped Clean salmon, removing the head and tail. In a bowl mix together the remaining ingredients, reserving 5 tomato wedges, and stuff the fish. Line the fish opening with the remaining tomato wedges. Wrap the fish tightly with foil. Bake at 450 degrees F. for 10 minutes per inch of thickness of fish or barbecue over hot coals. ----- From Alisa Norvelle : When I buy cilantro for whatever reason, I often have much of the bunch leftover. This is an easy way to keep from wasting it: Remove the leaves from the bunch of cilantro. Mash them in a mortar and pestle with cloves of garlic & salt. The ratio is up to you. I usually use about 2 cloves of garlic with 1/2 teaspoon of salt and as much cilantro as I can cram into the base of the pestle/mortar without making a mess. Once you have this paste, you can roll it in saran wrap and freeze it, slicing off whatever you need for a particular dish. Two uses for this stuff (measurements are approximations): Lebanese Sauteed Potatoes 2-3 potatoes, diced 2-3 T of cilantro pesto stuff olive oil vegetable oil Dice the potatoes small enough so that they fry fairly quickly, e.g., about the size of one of the keys on your keyboard. Fry them in the vegetable oil. Remove and drain them as they get done. Drain the vegetable oil from the pan and add just a tablespoon or two of olive oil. Return the potatoes to the pan with the cilantro pesto. Just saute until everything's a good serving temperature. This never fails to be a crowd-pleaser. Folks will go *nuts* over it! And no, it is not a part of your fat-free diet. Lubieh (another Lebanese dish, I don't know how to write it) I make this vegetarian style. But this is the traditional way: 1/4 lb meat 1 lb green beans cilantro pesto stuff olive oil Lemon juice Dice the meat into bite-size chunks. Cook it in a sauce pan until it is good and done--no pink. Add the green beans and a bit of olive oil. Cook them on a low heat until they begin to exude water. Add the cilantro pesto in about the last 5-10 minutes of cooking. Squeeze about a half a lemon onto the meat & beans. Even prepared the meat-eater way, the amount of meat in this dish is small for what most Americans-I-know think is a normal meat/vegetable ratio. Eat it as a meal unto itself or with rice, using pita bread as your eating utensil. ===== 2.8.4 Which coriander / cilantro do you have? ----- From: dplatt@ntg.com (Dave Platt) There's the "slow-bolting" or "leaf" cilantro, and the coriander - they're the same species, but they're different strains selected for different growth characteristics. Leaf cilantro grows more of the low, dense foliage, and it's not as eager to bolt to seed as is commercial seed-coriander stock. Culantro From: endothyr@athens.net (Dennis O'Connell) Also known as Puerto Rican coriander or spiny coriander. Leaves are 4 - 8 inches long, strap-like with serrated edges, very different from typical coriander. Taste is similar to (but much stronger than) cilantro. From: afn23664@afn.org (Ray A. Orosz) Finally, my culantro (Eryngium Foetidum) woke up! I let some of it bolt, (Oh, boy does it bolt!), after the little flowers went away, I'm left with something cone-like where the flowers were. It appears they may be seeds, but I'm no sure. I'm also starting to get tired to get stung with the prickles around it every time I check to see what's happening. Are they seeds, or should I just cut them out and send them up the river? Exactly, how does this thing reproduce? From: herblady@super.zippo.com (Rastapoodle) Culantro has vicious seed heads, with prickles like hypodermic needles. The seeds are within that nasty seed head. I just snip them off after they open and collect the seed. Cutting off the seed heads as soon as they form (early flowering stage) will result in lusher plants that spread faster. From: Tristan Hatton-Ellis  Eryngiums come from the same family (Umbelliferae, which also includes Carrots, Fennel & Queen Anne's Lace), but most Eryngiums are spiny and grown for ornamental reasons; the flowerheads are usually surrounded by several large spiny bracts which are often an attractive shade of metallic blue, silver or purple. Yours seems to be seeding very early, but then you are in a pretty warm climate! The cone-like structure is the seedhead, and is the best way of propagating Eryngiums. When it is dry the whole thing can be picked and the seeds shaken out. Fresh seed should germinate quite quickly; if you leave it it may need a period of cold to encourage germination. Alternatively, you can take root cuttings, but since the plants dislike disturbance this is best done in early spring so the plants can establish again before summer. ----- Vietnamese Coriander From: herblady@super.zippo.com (Anya) Vietnamese Coriander (Polygonum odoratum) is a low-growing spreading plant with tender stems and small light green leaves, and resembles a wandering Jew (Transcendica spp.). It has a pungent smell, not like coriander/cilantro at all. It likes wet, semi-shady locales. It is used in Vietnamese cooking, in soups, stir-frys, etc. I have made a delicious vinegar with it. Too bad mine died, and I can't get it anymore. It is believed to be an anaphrodisiac, and the Buddhist monks use it a lot for this reason. I don't know if it is a perennial in cold climates, better to pot it up and bring it indoors, as it is tropical. 2.9 The mints Latin names: The mints: Mentha sp. Peppermint: Mentha x piperita (Mentha aquatica x M.spicata) Spearmint: Mentha x spicata (Mentha longifolia x M.suaveolens) Pennyroyal: Mentha pulegium These might not be up to date as botanists make a hobby out of changing Latin names for Mentha genera. ===== 2.9.1 Growing mint ----- From: skifast123@aol.com (SkiFast123) When you move spearmint, trust me and only transplant it into a container of some sort. You can bury the container if you want. Good containers to use are those big multi-gallon types that roses come in. Bury it right up to the rim. Otherwise, in a few years, you will have only one herb in your garden and that is mint because it is VERY invasive. From: Gary & Jeanne Ross Spearmint will keep spreading unless you start pulling some of it out by the roots. We however have let it and several other mints spread thruout the lawn. It smells so great when you walk across it. ===== 2.9.3 Using / preserving mints ----- >I've got way too much peppermint / mint / spearmint ...: From: hattie@netcom.com (Susan Hattie Steinsapir) Make a simple sugar syrup and add a whole lot of fresh mint to it. Use this when making granita or to sweeten sun tea. Lemonade made with the mint syrup would be nice, too. I like to make iced tea heavily minted. Steep a whole lot of mint with the tea bags. Or better yet, boil them with the tea water, then add the tea and steep. Discard the leaves. Make cold Asian type noodle salads with finely chopped mint added. I use mint to line a bowl in which I'm serving fresh whole strawberries. Don't see why you couldn't use them to line a bowl in which a fruit salad will be served. Melon salad would be nice. Some middle eastern dishes call for lamb and mint. Ground lamb and finely chopped fresh mint (and a few other goodies) would make interesting meat balls. Use it in flower arrangements. I've put rosemary branches and mint leaves together when I wanted something but hadn't picked up any fresh flowers. Give it away to your friends! From: lebasil@ag.arizona.edu (Leslie Basel) You also might want to preserve it in vodka or aquavit... From: asnell@interaccess.com (Amy Snell) Boil a handful of peppermint leaves in a pot of water, strain it, add sugar and serve over ice ... wonderful peppermint drink -- tastes a lot like candy canes, but very summery. Also good hot. Leftovers can be frozen in an ice cube tray and popped into iced tea to make it minty. From: thavey@boi.hp.com (Tom Havey): Pesto.....a bunch of peppermint leaves, some peppermint or walnut oil, a bit of sugar, all whipped up in a food processor. Dried, put in decorative jars for gifts, or mixed in some homemade potpourri stuff. Tea. Raviolis stuffed with peppermint, pepper and raisins and a bit of goat cheese (or cottage cheese) topped with a light and spicy curry sauce. From: libby@igc.apc.org (Libby Goldstein) Just add it to water or seltzer, crush it a bit and serve over ice. It's lovely. From: jrogow@ridgecrest.ca.us (Judith Rogow) Mint planted at the kitchen door keeps ants away. From: MORAVCSIK@clipr.Colorado.EDU (Julia Moravcsik) You can make tabouleh with the mint. You can boil water with sugar and dip the leaves in for crystallized mint leaves. You can freeze them for later use. You can make a sort of pesto by putting them in a blender with some oil and then freezing the pesto for later use. You can put it in fruit salad, chopped fine. You can chomp on a leaf before you drink water to make the water taste better. From: sgoddik@bgnet.bgsu.edu (Steen Goddik) One of our friends describe chocolate-covered mint leaves as a great "social lubricant" for her 5-year old son. All the neighbor kids love it, and it has made him rather popular. From: snielsen@orednet.org (Susan L. Nielsen) Tea from spearmint is a pretty usual solution; I find it perkier than peppermint. It also makes a terrific addition to iced tea made from regular black tea. We make what is conventionally called sun tea by the gallons all year 'round, though without the sun. Seven tea bags (good ol' Lipton's or Red Rose) steeped all day in a gallon jug of water will make good tea for icing with or without Sol. Use the spearmint fresh, or dry it, or freeze it in baggies. I also add it to raspberry leaf tea (calcium boost) because the raspberry has very little flavor of its own. Straight mint tea is good for bad tummies. From: donwiss@panix.com (Don Wiss) Looking it up in my Wise Encyclopedia of Cookery I find: candied mint leaves, mint butter, mint ice, mint jelly, mint julep, mint mousse, mint sauce, mint syrup, mint wafers, and sprigs in the ice tea. ----- Added 22Sep96: From jmanton@standard.com (Jeanne Manton): Mint allegedly has a root system extending 18 - 22 inches beneath the plant. I had mint planters built 18 inches x 18 inches x 26 inches deep. The mint hadn't read the same book because you always can tell where I have been living - yep, mint sprouts! This year the apple mint drowned and froze so I replaced it with pineapple mint - very pretty varigated leaves I use with cut flowers. When I made my mint jelly for the year I used the pineapple mint with crushed pineapple. This was supposed to be Christmas presents but ........ oh, well, I will have another crop shortly. ----- From: awoods@magnus.acs.ohio-state.edu (Alan Woods) This is from Erica Klein's _Skinny Spices_: Moroccan Mint Blend 2 T dried mint leaves 2 T garlic granules or powder 2 T toasted sesame seeds 1/2 T lemon peel 1/2 T onion flakes She uses this as a rub, as flavor for a yoghurt-based soup, and as the main ingredient in marinade. ----- Spicy Mint tea From: DonW1948@aol.com 6 c Water 2 Cinnamon sticks 4 Clove, whole 4 Allspice, whole 2 c Mint leaves Bring the water, cinnamon, cloves and allspice to a boil. Boil for 1 minute. Stir in mint leaves. Remove from heat and steep for five minutes. Strain into cups. From Taste of Home Magazine. ----- Orange Mint Vinegar From: DonW1948@aol.com 1 sm Orange; peel; thin spiral - colored portion only 1/2 c Mint leaves; fresh Vinegar, white Remove peel (colored portion only) from 1 small orange in a thin spiral, and place in a sterilized pint jar. Lightly bruise 1/2 cup fresh mint leaves, add to jar. Heat apple cider or distilled white vinegar to just below the boiling point. Fill jar with vinegar, and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding peel and mint. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh mint, if desired. Seal tightly. Use in dressing for tossed green salads with orange and grapefruit sections, or in marinades for chicken or lamb chops. ----- Mint jelly From sherae@zeta.org.au (Sheri McRae): 4 lb. tart apples 3 cups strong mint water 2 cups white vinegar sugar To make the mint water, soak a large quantity of mint (about a pound) in 3 cups boiling water overnight. Next day, chop apples and place in a pan, and barely cover with water. Cover and simmer about an hour until apples are soft. Strain. Combine apple juice, mint water, and vinegar and strain again. Measure and place in a pan, adding cup for cup of sugar. Stir until the sugar dissolves. Bring to boiling and cook rapidly until the jelly will set. Bottle and seal. Mint Jelly is good with meats, especially lamb and is also good on toast, etc. I haven't tried this recipe but it came from a reliable preserving book which I have used and like. ----- From: Leslie : I like mint in Middle-Eastern salads. Tabouleh & Fattoush both use up a lot of mint & taste great. Tabouleh 3/4 cup bulgur (cracked wheat) medium or fine. 3/4 cup water 2 large bunches parsley large bunch mint 4 green onions juice of 2 lemons 1 1/2 teasp. salt 1/4 cup olive oil 2 large, ripe tomatoes (Note to Chileheads: we usually add about 3 chopped Habs, & a teasp. of Tabasco to this salad.) Place cracked wheat and water in a large bowl and set aside to soak for one hour. Meanwhile stem off the parsley, mint and onions and wash thoroughly. Chop very fine. Squeeze cracked wheat between the hands to remove excess water. Return to the bowl and add the greens. Add lemon juice, salt and olive oil, adjusting the amounts to your liking. Sometimes two or three tastings are called for until the right balance is acquired. Dice one tomato and add it to the salad. Slice the second tomato to use in decorating the dish. You may want to serve Tabouleh on a bed of lettuce. Tabouleh is usually scooped or spooned onto Romaine lettuce leaves and then eaten. I find this a bit messy, so I prefer eating it with a spoon. Makes 4-6 servings. From Nadia Farah's Cooking the Middle Eastern Way. Fattoush (Middle Eastern bread salad) 2 large stale pita breads, torn into 1 in. pieces 1 medium cucumber, peeled, seeded and cut into 1/2 inch cubes 1 lb ripe tomatoes (about 3) seeded and cut into 1/2 inch cubes 6 green onions, cut into 1/4 inch slices 1 green bell pepper, cut into 1/2 inch cubes 1/4 cup coarsely chopped fresh parsley 1/3 cup coarsely chopped fresh mint 2 large cloves garlic, minced 1/4 cup freshly squeezed lemon juice 1/3 cup extra-virgin olive oil Freshly ground black pepper Heat oven to 375 degrees F. Spread the torn pita on a baking sheet in a single layer and bake until dry, 10-15 minutes. Cool. In a large mixing bowl, combine the cucumbers, tomatoes, green onions, green pepper, parsley, & mint. Whisk together the garlic, lemon juice and olive oil. Season with salt and pepper to taste. Toss this dressing with the vegetables. Toss in the bread. Spread on a serving platter, serves 6-8. Salatat Laban (Yogurt Salad) 2 cups natural yogurt 1/2 large cucumber, finely diced 2 teasp. mint finely chopped salt 1/4 clove garlic, crushed Add the other ingredients to yogurt. Stir until smooth. This is a refreshing salad on hot days, & a nice accompaniment to sandwiches. Makes 4 small servings. ===== 2.9.4 Which mint do you have? ----- Also see the Monarda / Beebalm entry, as this plant is often used like the mints: 2.24 below. ----- From: conrad@richters.com (Conrad Richter) Mints - Mentha spp. Seeds -- Do not buy The best mints cannot be grown from seeds. They are propagated asexually either by cuttings or division. Often seeds are offered in catalogues or in seed racks, but the plants that grow from these will be inferior rogues not worth the bother. The flavour and odour may have some degree of menthol, but the mix of oils is almost always a disappointment to anyone who has enjoyed the fresh, clean scents and flavours from a good spearmint or a good peppermint. Peppermint (Mentha x piperita) is a natural hybrid, probably between watermint (M. aquatica) and spearmint (M. spicata). Its flowers are sterile and so are incapable of producing true peppermint seeds. What is usually sold as "peppermint" seeds is actually a type of spearmint. The highest and best use of this rogue mint is for medicinal tea, but it is not nearly as nice as true peppermint. Even though spearmint flowers are fertile and are capable of producing seeds, seeds produce disappointing results. In most cases seeds bought as "spearmint" will turn out to be the same menthol-smelling variety sold as "peppermint." Why does the seed industry continue to sell mint seeds? For years the seed industry has had little interest and expertise in herbs. Herbs tended to be sidelines that produced profits and as long as people continued to buy, the industry did not care. This is true of oregano and remains true of other herbs as well. There are some mints, however, that can be grown true from seeds. Watermint (M. aquatica), applemint (M. suaveolens), corn mint (M. arvensis) and pennyroyal mint (M. pulegium) all grow from seeds. But for the beginning herb gardener who just wants one mint for tea and perhaps one for lamb chops, it is better to get plants. There are many good quality spearmint strains and hybrids including English mint, improved spearmint, curled spearmint and the plain Jane, regular spearmint. Among the peppermints, the most commonly available variety is black peppermint (M. x piperita vulgaris), but there are others, like the new "chocolate mint" which, incidentally, some swear really has a "hint" of chocolate it its aroma profile. When buying plants beware of the impostor mints grown from seeds. Just because mint plants are offered for sale in a reputable garden centre does not mean that the cultivar offered is a good one. Many large growers are growing mints from the same rogue seed varieties sold by the seed industry. Always let your nose be the judge; and don't be afraid to squeeze a leaf to allow the scent to escape into the air. ========== 2.10 Feverfew and Pyrethrum Latin name: Feverfew: Tanacetum parthenium (Chrysanthemum cinerariifolium) Pyrethrum: Tanacetum cinerariifolium ===== 2.10.1 Growing feverfew - it does not seem to repel bees. ----- >I bought a feverfew plant today with high hopes of introducing it to my herb garden. Now I have read (of course I couldn't research before making my purchase) that bees can't stand the smell of feverfew and won't come near a garden with feverfew in it! From: James Michael Kocher I watched with delight last evening as the bees visited the heavy blossoms of my foxglove, which are growing right next to feverfew. I have never noticed a lack of bees, and feverfew grows all over my garden. ----- From Rene Burrough <100735.543@compuserve.com>: Feverfew is one of my favorite garden herbs, and I let it self seed gloriously. I came about having it in my garden as a total mistake. I thought I was planting an insecticide. It's not, and I'd like to give you the benefit of my mistake because Feverfew does not contain pyrethrum -- the organic insecticide. Certainly feverfew, Tanacetum parthenium (formerly Chrysanthemum cinerariifolium)) is a good companion plant in a vegetable garden. Because of the flat composite head, hover-flies are attracted to it. Hover-flies are invaluable for eating the larvae of aphids. Any kind of aphid. So feverfew does provide a way of eliminating insects. But the actual insecticidal constituents, pyrethrum & cinerin, are found in Tanacetum cinerariifolium. Obviously, also a member of the Composite family. It has finely divided, pungent, grey-green leaves. White daisy flowers with yellow centers as does feverfew. I don't think T. cinerariifolium has single & double forms. Certainly there is not a golden leafed T. cinerariifolium as there is T. parthenium var. Aureum. Pyrethrum, Chrysanthemum cinerariifolium, has a local name of Dalmatian Daisy. The leaf of the pyrethrum gives a feathery feeling to the whole plant while feverfew has a chunkier look to say nothing of seriously lobed, with scalloped edged leaves. The leaves of Tanacetum cinerariifolium are concentrated closer to the ground -- giving a yarrowy kind of look to the base of the herb; while feverfew's leaves provide a bushier effect, and thus the flower heads themselves seem to be more part of the plant than above it as with the pyrethrum. In the UK it is illegal to make homemade insecticides. In theory one could extract the juice from the plant to make an insecticidal spray. Legally, one can buy the powder which is mixed with water to form a spray; some folk believe it should first be mixed with alcohol and then diluted with water to activate the active principles of pyrethrum & cinerin. And some pyrethrum powders are sold in plastic puffer bottles so that a plant can be dusted with the dry powder. ===== 2.10.3 Using / preserving Feverfew ----- Have a look at the migraine / feverfew entries in the medicinal herbfaq. ========== 2.11 Tarragon Latin name: French tarragon: Artemisia dracunculus var.sativa Russian tarragon: Artemisia dracunculus var.inodora Mexican tarragon / Mexican Mint Marigold: Tagetes lucida. See 2.38. ===== 2.11.1 Growing tarragon ----- >... can't grow tarragon in East Texas... From: southsky@maui.net (Rick Giese) Texas in summer is probably too hot for French Tarragon. You might experiment with a fall planting. French Tarragon is the preferred type for cooking, and will not grow from seed. ----- From: Lawrence.H.Smith@williams.edu (Lawrence H Smith): French Tarragon may not be frost hardy in Finland, but in milder climes, particularly with a bit of mulch, it should be. It can also be potted for the winter. It likes full sun (though again, I'm not in Texas, so I can't say for there). Give it any sort of reasonable soil (it's not overly picky). The major growing tip is to divide it frequently (every 2-3 years), or it becomes rootbound. So keep giving plants away to your friends once you have enough for your own use... ===== 2.11.2 Harvesting tarragon ----- From: Lawrence.H.Smith@williams.edu (Lawrence H Smith): While it's growing, the best bet is to just harvest fresh whatever you need for today by picking off leaves or tips of branches with multiple leaves. For collecting a lot (drying, vinegar, etc.) you can cut back all the branches by about 2/3rds, whereupon you should leave them for 8 weeks before doing so again, supposedly. Personally, I only do a major cutback of this sort when clearing out before frost, so the time between cuttings is just what some book said, not experience. ===== 2.11.3 Using / preserving tarragon ----- From: mrooney@mrooney.pn.com (Michael Rooney) Tarragon pesto with pecans is a pretty good way to save it. ----- From: HeK Vinegar recipe, anyone? That IS the classic way to preserve tarragon. You can also dry it or freeze it or freeze it in oil. ----- From: Lawrence.H.Smith@williams.edu (Lawrence H Smith): Vinegar recipe, if you like. Clean/sterilize a canning jar. Stuff with Tarragon. heat white vinegar (or wine vinegar) to/near boiling. Pour into jar, seal, put in dark place. Strain off into another jar at a date depending on your tarragon taste tolerance - 2-6 weeks, or leave it until used. Adjust amount stuffed & time to taste. A canning jar is used primarily to reduce the likelihood of the jar cracking when boiling vinegar is poured into it. Tarragon dries well - ideally, hang the branches in a dark warm place (such as an attic, or in a paper bag), and then collect the leaves into a jar for storage when dry. It freezes alone with a lack of fuss that suggests that freezing in oil is probably not worth the bother. You can also make up a flavored oil in a similar fashion to the vinegar recipe, though boiling the oil would not be a good idea...(warming it a bit might help). ----- From: Donna Beach Here's another tarragon recipe. I found it in *the Herb Book* by Boxer & Blck Baked Eggs with Tarragon 3 sprigs tarragon 2/3 cup light cream sea salt & fresh black pepper 4 large eggs Strip one teas of the best tarragon leaves from the sprigs and chop them. Put the rest in a small pan with the cream and bring to a boil. Remove from heat, cover the pan, and leave for 20 minutes. Strain the cream and add salt and pepper to taste. Break each egg into a buttered individual baking dish and stand them in a roasting pan with enough hot water into to come halfway up the sides of the dishes. Cook in a moderate oven 325 deg F until the whites are almost set. Pour a little cream over each one, just enough to cover the surface, then return to the oven for another 2 minutes. Sprinkle with the chopped tarragon and serve immediately. This book--a nice coffee table book which offers tips on growing herbs and history of herbal lore--also includes a recipe for scrambled eggs with tarragon. Two tablespoons for eight eggs. You then serve the eggs on pumpernickel toast. There's also a recipe for tarragon soup using a roux from chicken stock, cream, egg yolk, salt and pepper and fresh tarragon--about four cups of stock and six sprigs of tarragon. That one's easy enough to figure out on your own, and strict vegetarians would make adjustments for the egg and cream. ===== 2.11.4 Which tarragon do you have? ----- From: HeK There are 2 kinds of true tarragon: Artemisia dracunculus var.sativa (French tarragon) and Artemisia dracunculus var.inodora (Russian tarragon). The French tarragon cannot be grown from seed, it's taste is finer but it isn't frosthardy. The Russian tarragon can be grown from seed, it's taste isn't so good but it will survive outdoors in Finland. ========== 2.12 Nasturtiums Latin name: Tropaeolum majus. ===== 2.12.1 Growing Nasturtiums ----- From: Lawrence.H.Smith@williams.edu (Lawrence H Smith): Not fussy for "growing at all", but do respond well to rich, loose, well-drained soil & compost, plus regular watering, for growing nice large plants. Differences with the same variety on different spots have been dramatic (plants & leaves 2-3 times larger on good spots). Hummingbirds like the flowers. ----- From: baker.325@magnus.acs.ohio-state.edu (gwen baker) If they get aphids - usually after midsummer in zone 5 - simply spray with a dilute soap. Any kind will work. Then rinse the leaves well before use. From: Lawrence.H.Smith@williams.edu (Lawrence H Smith) to above: Never had much trouble from insects - have had some aphids, had some aphid damage, but it never amounted to anything worth bothering to control. Most bugs don't find nasturtiums _that_ appealing. ====== 2.12.2 Harvesting nasturtiums ----- From: Lawrence.H.Smith@williams.edu (Lawrence H Smith): I've had good results just picking leaves & flowers as needed for salad - once established, they produce right up until frost. You probably shouldn't harvest more than about 1/3 of the leaves from plants you intend to keep harvesting from. ===== 2.12.3 Using / preserving nasturtiums ----- From: baker.325@magnus.acs.ohio-state.edu (gwen baker) Nasturtium leaf is wonderful in salad. Slightly bitter but refreshing. I don't think it preserves very well and should only be used fresh. ----- From: Lawrence.H.Smith@williams.edu (Lawrence H Smith): Any sort of cress-ish or lettuce-ish use - they are a bit hot like cress. The flowers are edible as well, and make a nice garnish. Large leaves from plants in rich plots can be used for lettuce-like purposes in sandwiches (or hamburgers) - the smaller ones tend to slip out annoyingly. Flowers do well both in salads, and floating on cold soups. If you like nasturtiums, you can make them the bulk of a salad, with no need for other greens. Great for just eating in the garden. Have not tried preserving - I suppose you could blend up some nasturtium mush and freeze it for use in soup, but it's basically a fresh thing. ----- >...toss in a few nasturtium pods for false capers. So are these before the bloom -- the buds? Or after the bloom -- seed pods? Do you preserve them? From: snielsen@orednet.org (Susan L. Nielsen): Pickled Nasturtium Pods or Seeds After the blossoms fall, pick off the half-ripened Nasturtium seed pods. Continue as your crop develops to drop them into a boiled and strained mixture of: 1 quart white wine vinegar 2 teaspoons Pickling Salt 1 thinly sliced onion 1/2 teaspoon each allspice, mace and celery seed 3 peppercorns Keep refrigerated and use as a variation for capers. Taken from 'The Joy of Cooking', Irma S. Rombauer and Marion Rombauer Becker, Bobbs-Merrill Co., Inc., New York, 1975. ===== 2.12.4 What kinds of nasturtium are there? ----- From: Lawrence.H.Smith@williams.edu (Lawrence H Smith): There's your basic nasturtium with green leaves & red & yellow & orange flowers, the same but with variegated leaves, and a variety with all red flowers and a "more compact" growth habit (cherry flowered, I think it's called). I think there is also a climbing variety, but I don't have any of those. ========== 2.13 Dill Latin name: Anethum graveolens. ===== 2.13.1 Growing dill ----- From: kenneth@dicom.se (Kenneth Nilsson) Here in Sweden dill is the most common herb and there are always discussions on why it is so difficult to grow. It always (?) dies when about 3" high and the 'story' here has it that dill is very susceptible to a root fungus. - By the way, you say "transplanted" dill into your garden. Does that mean you sow it indoors and plant it out? - The only solution for ME has been to sow/spread out the seeds from the mature dill flowers in fall. I take some mature stalks of dill and walk around the garden shaking them and I have beautiful dill BUT all over the garden. They just won't grow where I want them to - in nice rows - THERE! It seems as if the seeds that end up in non-infected soil thrive whereas the others simply don't make it. If you don't find that untidy, it's worth a try. I guess you can spread the seeds in early spring too. From: mrooney@mrooney.pn.com (Michael Rooney) First, there are many different dills. The best approach I have found is to find a dill that that survives the winter wherever you are. Then, it is one tuned to the environment and will grow better. It will also self seed, both where you want it :-) and where you don't :-( or :-) depending. It is perfectly acceptable to seed them very close together. It is also a good idea to succession plant dill if you want a continuous supply of it all growing season long. ===== 2.13.2 Harvesting dill ----- From: Anahita@aol.com (Susan D. Hill): Dill can be harvested for leaves any time during the growing season. If you're growing for seeds, wait until the flowers die off and the seeds are set, then tie little socks around the seed heads. You can use nylon net, cheesecloth or even old stockings. Any fabric that is porous. Be sure to tie them on loosely so as not to damage the stem. Once the seeds are dry, just cut off the stalk and take it inside. From: mrooney@mrooney.pn.com (Michael Rooney) To harvest, assuming they are planted very close together, cut the plants off at their base that are the biggest. Then, let the remaining plants, which will be more properly spaced, grow larger until they are crowding themselves and pick them. Then repeat the process until they are all properly spaced and then pick the fronds as quickly as they reach their size because they are preparing to go to seed by then. I pick every frond while the plants are going to seed and it does not seem to affect the seed production at all and I get more dill fronds that way :-). To harvest the seeds, take a pair of panty hose past the wearing stage and cut them off mid-thigh or mid-calf depending on your preference. Put the seed head, when it is still green, into the foot of the panty hose and the leg over the stem. Tie a twist tie around the panty hose on the stem and wait until the seeds are fully developed and quite dry. Then cut off the stem below the twist tie, bring it into the house or somewhere else out of the wind and put it over a big piece of paper. The seed will pretty much fall off the head as it is dry enough. Don't forget to shake the seed out of the panty hose leg too :-). ===== 2.13.3 Using / preserving dill ----- From: jrogow@ridgecrest.ca.us (Judith Rogow) I always cut some heads with ~almost~ mature seeds to add to my garlic dill half-sour jars. Adds extra flavour, and looks so pretty against one side of the jar. ----- From: Silkia@aol.com The dill is an aromatic European plant that belongs to the parsley family, and it bears yellow blossoms that turn into tiny fruits or seeds. The pungent leaves and seeds of the plants are used as condiments and as pickling agents. Dill is derived from the Norse "dilla", meaning to lull, and was formerly given to infants as a soporific. Dill seeds have a rather acrid taste, and they serve to stimulate the appetite. The odor of dill is stronger and less agreeable than that of fennel. The two are closely related but they are not identical. However dill that is found growing wild in the United States, is popularly called fennel. Dill is used primarily to pickle cucumbers, but it should be used more extensively as a seasoning. Its finely chopped fresh leaves add their fragrance to potatoes, stews, fish, cucumbers, vegetables salads, and broiled meats. Dill seeds will render cabbage, cauliflower, meat gravies, spaghetti sauces, fish sauces, turnips, sauerkraut, and soups (especially bean and borscht) more appetizing. Add a dash of dill to tomato sauce, or try using dill and celery in stewed tomatoes. Dill seeds resemble caraway seeds in flavor, and the two may be used interchangeably. Dill Pickles Carefully select and wash good cucumbers, about 5-6 inches long. Pack them in earthenware jars. Between the layers of cucumbers, place thin layers of dill, using stalks, leaves, and seed balls. Cover with brine [using about 1 lb. of salt to 3 pints of water]. Place a layer of grape or horseradish leaves on top, weight down with a large earthen plate. Let stand several weeks before using. Source : the American Dictionary of Cooking, 1938 Ed. I can't tell you the publisher as the pages were torn years ago. My Grandmother gave the book the day I married..it has been like a Bible for me. ----- From: DonW1948@aol.com Friss Kaporleves (Fresh Dill Soup) 2 tbs. Butter, unsalted, 1 tbs. Flour, all-purpose 2 tbs. Dill; minced 4 c Water; cold Salt 1/2 c Sour cream 1 tbs. Lemon juice Make a roux with the butter and flour. Cook it until golden brown. Add dill, stir well, immediately pour in 1/2 cup cold water and whip until smooth. Add 3-1/2 cups water and salt to taste. Cook soup for about 10 minutes. Mix sour cream with lemon juice and put in the soup tureen. Eliminate lemon juice if the soup is too sour for your taste. Pour the soup over. Serve with Potato Dumplings (recipe). Cook these dumplings in the fresh dill soup for 5 minutes. Yield: 6 servings ========== 2.14 Rosemary Latin name: Rosmarinus officinalis. ===== 2.14.1 Growing Rosemary ----- By jrogow@owens.ridgecrest.ca.us (Judith Rogow) This is an herb you can literally kill with kindness! Rosemary will die if you fertilize her, or water her too much, or plant her in too-rich earth. Benign neglect will result in big healthy plants. There are two basic types of Rosemary, the trailing or prostrate type, and a bush type that will, in time, become large enough to be considered a shrub. These plants have been used in England in mazes, and in the USA as landscape plantings. Prostrate Rosemary is an excellent ground cover. Rosemary comes in various shades of blue-lavender, and there is a pink version that is a magnet for bees (as is the blue). The leaves are like miniature pine needles, in a lovely blue-green colour. Rosmarinus, the herb's Latin name, means "sea spray", and the plant grows especially well near the ocean. ===== 2.14.2 Harvesting Rosemary ----- By jrogow@ridgecrest.ca.us (Judith Rogow): I cut my rosemary back all summer and dry it hung in a closet. This perfumes my hanging clothing, and keeps it from sunburn. ===== 2.14.3 Using / Preserving Rosemary ----- By jrogow@ridgecrest.ca.us (Judith Rogow): I use it for poultry stuffing, and as a tea to soothe stress. Also, the tea is a wonderful hair rinse for red heads and brunettes. I also use the tea in a bath when I ache all over from too much gardening. Rosemary may be dried by hanging sprigs in a warm place, then stripping the leaves and keeping them in a jar or plastic bag. Uses of this versatile herb include teas (infusions of the leaves) that make soothing tisanes, enhancing hair rinses, and lovely fragrant soaking baths. Leaves are used in cooking and for scented oils, the flowers are often added to a bride's headdress to insure fidelity. Rosemary is considered an excellent tonic for headaches, and stomachs. It is also a traditional memory sharpener. Shakespeare said in Hamlet . . . "There's Rosemary, that's for remembrance." Mourners in many countries drop sprays of Rosemary in the coffin of a loved one as a pledge not to forget the person. ----- RECIPES ----- From: jrogow@owens.ridgecrest.ca.us (Judith Rogow) A decoction for the bath Steep several handful of Rosemary (fresh or dried) in water for an hour at simmer. Cool and bottle. Add to bath for soothing and scent. 2) Rosemary Water 4 tbs. Rosemary Flowers 1 Nutmeg, grated 2 tbs. Cinnamon, grated 1 QT alcohol spirit (Vodka works well) Pour liquid over herbs in a clean jar - stand in warm dark place for two weeks. Strain through cheesecloth or paper coffee strainer. Use as you would witch hazel, to soothe aches. 3) Rosemary Wine 1 bottle of white wine 1 handful fresh rosemary (or 2 tbs. dried) 2 tbs. dried Borage leaves Steep herbs in wine a week or more, strain as in #2. This is an excellent nerve tonic. 4) Insect repellent candle Crumble dried Sage and Rosemary leaves, mix with melted wax, form into candle (an easy way to do this if you don't have candle molds is to put a votive candle in a bowl, pour warm herb-wax in the bowl a bit at a time, and let harden) and use to keep bugs away. ----- From: Ron Lunde Here's my recipe for Rosemary bread that never fails. (I use fresh rosemary, from the planter on the side of my house, next to the grape vine. Both the rosemary and the grape vine are trying to take over the universe. I'm waiting to see which wins.) Rosemary Bread (Popular for centuries, as legend goes, particularly in southern Europe) Ingredients: 1 package dry yeast, not too far past the expiration date 1 cup warm water (I stick my finger in it, and it feels "slightly warm") 2 tablespoons chopped fresh rosemary leaves (or dried, I guess) 1 teaspoon sugar 1 teaspoon salt 1 & 1/4 cups whole wheat flour 1 & 3/4 cups all-purpose flour Olive oil to grease bowl and baking sheet 1 beaten egg Destructions: Fling yeast in water, add sugar. Let stand until foamy. If it isn't foamy, try again. Should take 5-10 minutes. Add rosemary, salt, whole wheat flour, and about a cup of the regular flour. Stir with a wooden spoon until it's all a big lump, with kinda stretchy qualities around the edges. Add remaining flour, and turn it into an even bigger lump. Turn it out onto a floured surface (not a cat -- cat's tend to resent that), and knead it far longer than you actually want to, or about 8 minutes. Cover with plastic wrap, and let rise for an hour or so in an oiled bowl, until it's doubled in volume. Punch down, knead briefly (get rid of air pockets). Shape into a ball, and scrunch it around so that the top surface is reasonably smooth. Put it on a lightly oiled baking sheet. Brush loaf with oil. Let rise for 45 minutes or so, until it's doubled. Brush it with the egg. If you're feeling traditional, cut an 'X' in the top with a very sharp knife. Bake at 375 degrees (Fahrenheit -- we're not doing plasma physics, we're baking bread) until the top is brownish, and you can get a nice hollow sound when you tap the bottom. That should be 45 minutes, or so. Cool on a rack. Eat. It's low fat, high fiber/protein/taste. I like it. ========== 2.15 Lavender Latin name: Lavandula angustifolia and other Lavandula species. Also see 3.6 below, 'Growing herbs from cuttings'. ----- These lavender entries have been compiled by Susan L. Nielsen (snielsen@orednet.org). Nice piece of work; thanks! (copyright, Susan L. Nielsen, 1995) "Lavender's blue, dilly dilly, lavender's green; When I am king, dilly dilly, you shall be queen." 'Lavender's Blue', from _Mother Goose's Melody_ (Anon.), 1781. ===== 2.15.1 Growing Lavender ----- by Susan L. Nielsen Among native plants of the Mediterranean, Lavender must surely be one of the most adaptable of these sun and warmth-loving plants. It thrives from its indigenous lands as far north and south as hardy perennials will grow. It is grown commercially in Australia, as well as in the more familiar lavender fields of England and France. It will grow even as far north as Norway, though perhaps not _very_ far north once there. Lavender is happiest in light, well-drained soils, in a somewhat lean loam. By lean, I mean a soil not too rich in nitrogen; lavender, like many plants, will gladly imbibe the nitrogen, and then send this nourishment into healthy leaf growth. In general, we prefer to cultivate lavender for its blooms (the leaves are useful, but the blooming plant will, after all, have leaves enough for most purposes I can imagine). Drainage is at least as important as soil content. I don't recommend planting lavender in gravel, but gravel would be preferable to a clay bed. A sandy loam is ideal. "Just dirt" is probably fine as long as it will crumble in the hand. Clean wood ash is a helpful addition to the soil. Lavender likes the sun. Unlike human beings, it is made to flourish under UV rays (after all, ultraviolet and ultralavender aren't _that_ far apart). So, give it sun, give it drainage, water it sometimes, and enjoy its heady, sweet abundance. Lavender may be propagated by seed, though I would suspect the ability of some of the cultivars to produce, from seed, plants true to the characteristics of the parent. It may also be easily propagated from cuttings. This is the way most commercial stock is reproduced. In the spring or fall, take cuttings from new growth. You want small stems, pulled with a "heel" from the larger branch (pull quickly downward from the angle of the stem, and the "cutting" will detach with the desired tissue forming the heel). Dust with rooting hormone if available. Set the cuttings into sand or soil. Don't, by the way, believe the words on a package of "sterile" soil mix; treat it to half an hour in a _low_ heat oven (about 65 C degrees or 150 F, if you can set it that low). Use a shallow pan so that the soil can heat uniformly; it is very insulating and, if piled up, the inside can still be quite cool when the outside is hot to touch. Make certain it is cooled again before you use it. When you are using packaged soil for rooting or seeding, you will save yourself complications with damping off and other fungal diseases by ritually observing this practice. Tend the plants gently, and keep them moist, and when they have rooted, (new top growth is a good sign) pot them into larger containers and fertilize them. In addition, lavenders will layer well in the garden; buried stems will root along their length and can then be dug up, separated from the parent, and replanted on their own. ===== 2.15.2 Harvesting Lavender ----- by Susan L. Nielsen Lavender flowers should be harvested just before the blooms open. The flowers will look like fat, purple seeds on a stem. If you miss and must cut them later, be prepared for the flowers to fall off the stems. For culinary purposes, it may not be so important that you have perfectly preserved stems of lavender, but they probably loose some of their intensity of aroma as they mature on the plant. All the herbals say that the aromatic powers of herbs are strongest when the plant has not yet opened to full bloom (true of most all the blooming herbs), and to cut herbs "in the morning when the plants are perfectly dry." I have never been able to achieve the match between morning hours and dryness at this pre-bloom season, though I suppose it depends on the dews and the rains where the garden grows. The dryness is probably more important than the morning hour. Cut the lavender stems as long as you are able. Doubtless some of your harvest will be used for gifts or crafts. The long stems are most lovely. They also increase the possibilities available to you (you cannot make lavender bottles with short stems). ===== 2.15.3 Using/Preserving Lavender ----- by Susan L. Nielsen Do not dry your herbs in the sun. "Dry them quickly," say the books, but direct sun will cause them to fade, both in color and in intensity. You can spread them out flat to dry if you have unlimited table space. Or tie them in bundles and hang them upside down. "In a closet," say the wise authors. Ha-ha. Show me a closet with room for bundles of herbs to hang undamaged. I hang mine from curtain rods, but I have a window onto a vestibule where no sun strikes. Hang them from hooks or nails or thumb tacks. I know it is terribly quaint, but don't leave them there all summer, fall and winter. They will gather dust, and they will lose potency in time. Once they are thoroughly dry, store them someplace more sheltered, though less scenic. Rosetta Clarkson (in _Herbs and Savory Seeds_, Dover Publications, 1972) reminds us that, "To retain the full flavor and fragrance [of lavender and of other herbs to be used for cooking] you must store the herbs in containers, preferably glass or pottery with tightly fitting covers." Otherwise, "the oils will in time escape." Good advice for all herbs saved, though not too good for long stems. Try wrapping them in tissue paper and keeping them in a carton, drawer or chest. When storing freshly dried herbs in closed containers, you will do well to check them during the first weeks for signs of mildew. Turn them out now and then, spread the herbs loosely, sniff them, touch them, look closely. If all is well, re-pack them. For culinary use, all experts agree (!) that lavender is strong. Use a light hand. ----- THE RECIPES ----- By Susan L. Nielsen Beginning with the most simple: Lavender Tea About 3 tablespoons fresh flowers (half this amount for dried ones) steeped 3-5 minutes in a pint of water just off the boil. This has a pale straw color but is plenty aromatic. You might try combining the lavender with mint leaves, too. Lavender Vinegar Use distilled white vinegar. Flavored vinegars and stronger ones will compete with the herb for your senses. Place "some" (say, a small handful) in a modicum (say, a pint) of vinegar. Let stand 4-6 weeks. Use it as a dressing for fruit salads. Even simpler: a few lavender leaves, washed, scattered into a garden salad add what the authors of _Joy of Cooking_ (Irma S. Rombauer and Marion Rombauer Becker) call a "bitter pungency." In the US recently, "bitter pungency" in the form of radicchio commands a handsome price in the market, so let not this opportunity pass! Lavender Martini (I have not myself tried this, but I promise to, soon) "Make your martini with your favorite proportions. Use a small sprig of lavender as the garnish. The oil of lavender is quickly but subtly released by the alcohol..." (from _The Forgotten Art of Flower Cookery_, Leona Woodring Smith, Harper & Row, 1973). Lavender Fruit Salad Choose your favorite seasonal fresh fruits (no canned fruit cocktail here). Peel them as appropriate, reduce to bite-sized pieces. Combine them in a bowl with 10 or so sprigs of fresh lavender (remember: much less for dried). Let it all chill for a couple of hours. Serve it with a good splash of champagne over the top and lavender pretties in the bowl. Another version of this steeps the salad in a quarter cup of Grand Marnier, then follows with the champagne at serving. Lavender Jelly (Also from _The Forgotten Art of Flower Cookery_) 2 1/4 cups bottled apple juice [I would assume that this requires a clear juice for a clear jelly] 1 cup lavender flowers 3 1/2 cups sugar 1/2 bottle (4 oz.) liquid pectin Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes and strain. Return 2 cups of this juice to the heat, add the sugar, and stirring constantly, bring to a full boil. Stir in the liquid pectin and bring to a rolling boil for 1 minute, stirring constantly. Remove from the heat, skim off the foam, and pour into jelly glasses with a sprig of jelly in each glass [and seal]. (Makes about 5 medium glasses.) Lavender Apple Crisp Add about a tablespoon of fresh (half that if dried) lavender to your favorite apple crisp or deep dish pie recipe. and, by no means least: Lavender Ice Cream (from _At Home with Herbs_, Jane Newdick, Storey Communicaltions, 1994, changed a bit) 4 egg yolks 3/4 cups sugar 2/3 cup half-and-half [half cream, half milk] 6 fresh lavender flower heads 2/3 cup whipping cream or heavy cream 2 cups of milk Whisk the egg yolks and sugar together until light and foaming. Gently heat the half-and-half in a pan with the lavender flowers. Bring to the boil, then strain into the egg yolk mixture. Return the mixture to the stove and cook over very low heat, stirring constantly until it is slightly thickened and will coat the back of a spoon. Do not let it boil. Pour the custard into a bowl, and refrigerate until it is completely cold. Whip the cream just until it forms peaks and fold it into the cold custard. Add remaining 2 cups of milk. Process in an ice cream maker, or freeze in the container in the freezer compartment of the refrigerator. Serve with thin, crisp cookies. [O', I do say...] Now, I know this last is not a culinary item, but I've been very good about leaving out the 4,012 craft uses of lavender I could have mentioned, and I did bring these up earlier, so indulge me: Lavender bottles Lavender bottles are a very old little whimsy. You must use freshly cut lavender. Once it has dried, the stems will break as you try to bend them, and your bottles will fall apart before they are made. Use a goodly bunch of lavender, 15 to 20 stems with flower heads. Also have on hand some strong thread. Neatly bunch the lavender and tie the stems together just below the flower heads. Wrap the thread several times around the stems to make a strong band. Trim the thread ends. One stem at a time, bend the stems over the flower heads. Work around the bundle, carefully. The stems will form a kind of cage over the flowers. As the lavender dries, the stems will shrink some, and the "bottle" will be more open. When all the stems are bent over the flowers, tie them again at the point just below the flower heads. Your earlier tie will be obscured. Tie the bottoms of the stems together, too. Tie tightly, because the stems _will_ shrink. You can tie narrow ribbons over the strings to make things prettier. ===== 2.15.4 Which Lavender do you have? ----- By Susan L. Nielsen "Oh, call it by some better name..." -- Thomas Moore The _Oxford Dictionary of English Etymology_ (C.T. Onions) considers that the English word "lavender" derives, through a painful series of transcriptions, from the Latin *lavare* (to lave, to wash), though Professor Onions comments that, if this is so, "the sense-development is obscure." Perhaps he was unfamiliar with lavender-scented baths. *Lavandula* varieties are many, and the manifold literature does not come to any tidy agreement on the number of lavender species. At last I went to _Hortus Third_ to settle the matter. While this is specifically a North American reference, I do not believe there can be too many examples of this herb not now grown somewhere in N. America. The following is a fairly tedious list but, because of the large number of names under which lavender is sold, I have listed the subspecies and cultivar names (forgive me, but I have omitted the convention of italic markers for genus, species and variety names; cultivars are in single quotes). The list is somewhat abbreviated. All names not listed are judged, "without botanical standing.": L. angustifolia: ENGLISH L. (synonyms = L. delphinensis, L. officinalis, L. Spica, L. angustifolia, L. pyrenaica, L. vera). Cultivars = 'Alba', 'Atropurpurea', 'Compacta', 'Dutch', 'Fragrance', 'Hidcote', 'Munstead', 'Nana', 'Rosea', 'Twickel Purple', 'Waltham'. L. dentata: FRENCH L. (also, previously, sometimes referred to as L. delphinensis). Var. candicans. L. lanata: (plants offered under this name may sometimes be angustifolia). L. latifolia L. multifida: (synonym = canariensis) L. pinnata: Var. Buchii. L. Stoechas: SPANISH L., FRENCH L. (synonym = pedunculata). Some folklore: Three of the above names are interesting in history. *L. Spica* (spike Lavender [who says Latin is tough?]), shows in its name the earlier use of the term "Spike" to refer to lavender (as, Culpeper's Oil of Spike). The Greeks called this plant, 'Nardus.' Bible readers will here recognize the name Spikenard: "While the king sitteth at his table, my spikenard sendeth forth the smell thereof." said the dark, passionate lover in "The Song of Solomon" (1:12), and "Thy plants are an orchard of pomegranates, with pleasant fruits; camphire, with spikenard, spikenard and saffron, calamus and cinnamon..." (4:13,14). *L. vera* (English Lavender), is also called "true" Lavender, and *L. stoechas*, French Lavender. Obviously there is room for a cross-Channel rivalry here. The English Lavender claims to possess the finest, true lavender scent: *vera*. In fact, it is the basis of the huge commercial market in lavender. French Lavender, on the other hand, (according to dear Mrs. Grieve, _A Modern Herbal_, 1931, reproduced by Dover Publications, 1971), is "probably the lavender so extensively used in classical times by the Romans and Libyans as a perfume for the bath." This is a fairly distinguished citation, which endures despite the fact that its aroma is judged by some to be "musty," by others "musky" (a distinction one might have thought more clear), and, by the more discriminating, "like a cross between lavender and rosemary." So, among these worthies, the question remains, which do you have? Or even, which do you want to have? The above list should help if you have purchased lavender with a nursery tag in the pot and are unsure where you stand among the synonyms. If you have no lavenders, or wish to increase your holdings, and are looking for guidance, you might consider the attributes you most seek. If you are very involved in processing, and want to extract oils, for instance, you might choose the larger-leaved Spike varieties for a greater yield of oil. Be forewarned, however, that oil extraction requires _enormous_ quantities of material for a start. If you live in a harsh, cold-winter area, the hardier L. angustifolia (vera) might be your best choice. For deck or terrace edging, parterres, or walkway borders try the smaller varieties: Hidcote, or Munstead, for example. If your lavender has wooly white foliage, in a mound of about 12" height, and blooms late in the season on towering stems topping at 3' or so, you probably have L. lanata. Its scent will be similar to that of L. angustifolia. The L. pinnata and L. multifida cultivars have greyish, ferny foliage. L. dentata has little "teeth" along the edges of the leaves. Its scent is said to suffer from the same shortcomings as that of the Stoechas lavenders. For historical interest, or from the standpoint of a collector, of course, one cannot have too many lavenders. And all of them are equal candidates for inclusion in the garden. ----- "...we shall find a cleanly room, lavender in the windows, and twenty ballads stuck about the wall." -- Izaak Walton, _The Compleat Angler_, 1653-1655. ========== 2.16 Lemon balm Latin name: Melissa officinalis. ===== 2.16.1 Growing Lemon balm ----- From: jera@ksu.ksu.edu (JR Schroeder) Lemon Balm, is a hardy perennial member of the mint family (Lamiaceae). I've found it easy to propagate from seed or by dividing the clump in spring or late August; cuttings don't seem to work well. A mature plant forms an ordinary-looking rounded clump that's about 2' across. It doesn't spread as rampantly as some of it's relatives, although it can become weedy if you let it go to seed (this is a good way of getting little plants to share, though :) ). There is a variegated form, very attractive but less vigorous (it is hardy in my Zone 5 winters). I've found that if you stress this form, it reverts to completely green, until it recovers from the stress (which may take the rest of the season). I haven't tried propagating this one from seed; it is true from cuttings and divisions. ===== 2.16.3 Using / Preserving Lemon balm ----- From: doliver@minerva.polaristel.net, Northwind Farm Publications Someone asked about lemon balm tea: should it be used fresh or dried, etc. We are great lovers of lemon balm tea. We grow a patch of it, harvesting the leaves all summer for fresh tea. In the fall, we gather the crop and air-dry it for winter. The flavor is different depending on whether it is fresh or dried; I prefer the fresh, but dried is fine. Bruising the leaves before brewing the tea definitely intensifies the flavor. To prepare the tea, just steep the leaves in boiling water for a few minutes. Personal taste will determine the amount to use (don't skimp) and the brewing time. Try adding some of your other favorite tea ingredients for a little variety. Chamomile and hops make a soothing (maybe sedative or soporific for those sensitive to these ingredients) combination with the lemon balm. I have never heard of any toxic effects or contraindications to the use of lemon balm. From personal experience, I'd say it's perfectly harmless. ----- From: ericf@central.co.nz (Sue Flesch) Put some fresh stalks in a muslin bag or similar and hang over hot tap while running a bath. Scents the bath beautifully. Nice dried and added to pot pourri. Sue Flesch, Nelson, New Zealand ----- > What can I do with all this lemon balm? From: denysm@vcn.bc.ca (Denys Meakin) It makes a good refreshing tea. Just steep a stalk with the leaves in boiling water for a few minutes. Experiment with different amounts until you get the strength of brew you like. You can dry the leaves for making tea in the winter. ========== 2.17 Garlic Latin name: Allium sativum. ===== 2.17.1 Growing garlic ----- From: TKSJOHN@ubvm.cc.buffalo.edu (John Pedlow) Plant a clove every place you'd like a garlic plant to grow next year. "Regular" garlic does not get "seed" heads. Rocambole garlic does. The "seed" heads are not really seeds but are "bulblets" which may be planted and will develop into garlic in a couple of years. These bulblets do have a garlic flavor but I find them a bit bitter compared with garlic cloves. Btw, my rocambole is just slightly smaller (head size) than my "regular" garlic. and, I am unable to taste a difference between the two varieties. ----- From: sallee@aol.com (Sallee) The little bulblettes which are formed after the flower are the seeds for the garlic plant, but they must be planted in the FALL to make big beautiful garlic bulbs the following fall. Actually, the garlic knows the best time to plant itself -- when that head dries, it drops it's seeds at just the correct planting time. The garlic also tells you the best harvesting time for the bulbs for keeping and eating -- when that gooseneck flower stem unwinds fully, the bulbs are fully formed, but have not yet started to petal outward. The bulbs are still tightly closed and keep well. I've grown award winning garlic in Nebraska for years by letting the plants tell me when to pick this way. ===== 2.17.3 Using / preserving garlic ----- From: NDooley@president-po.president.uiowa.edu Garlic Jelly 2 T. butter or margarine 1 head garlic, cloves separated and peeled and minced 3 C. granulated sugar 1/2 C. apple cider vinegar 6 oz. liquid pectin In a large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until garlic is light golden brown (3 to 4 minutes). Add sugar and vinegar. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly. Pour into sterilized jars and seal. Yield: about 3 C. jelly. ----- From: Schaller_Barb@htc.honeywell.com (Barb Schaller) Here's a recipe from the Fall 1995 Kerr Kitchen Pantry publication: "This unusual jelly can be used as a condiment: Simply add it to a meat marinade or brush it on a roast while cooking. The combination of ingredients results in an attractive light green color -- no food coloring needed!" Garlic Jelly 4 oz. peeled garlic cloves 2 cups white vinegar (labeled 5 percent acidity) 5 cups sugar 3 oz. package liquid pectin (Certo brand) In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth. In 6- to 8-quart saucepan, combine garlic mixture,