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Articles:

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All About Thyme

by Sandra Bowens

Here's an updated article from the archives revised and expanded to include more growing information and ideas for using one of our favorite plants. Such a versatile herb, thyme enhances so many savory dishes. Especially this recipe for All-American Five Onion Soup.
 

 

onion graphic

The Lavender List 2009: Festivals and Fun

by Sandra Bowens


A lavender festival is a feast for all of your senses. Each year we offer a calendar and links to celebrations all around the world. There is something for everyone. Don't miss out on the fun! Photo courtesy of Happy Valley Lavender; taken by Bruce Stotesbury, Times Colonist Newspaper, Victoria, BC

 

The Simple, Essential Herb Garden

by Sandra Bowens


Spring into action with an herb garden of your very own. We offer the basic information to get you started, ideas for what to grow plus hints for tending and harvesting what you sow. Herb gardening is fun, it's rewarding, and above all, it's easy. Now get growing!

 

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Nine Ways to Enjoy the Herb of the Year 2009

by Sandra Bowens


An old friend has been given special honor this year. Bay leaves are to serve as the Herb of the Year for 2009. We offer nine ways to salute this special plant that is much more versatile than you may think.

 

Newsflash: 2009 Flavor Forecast


Each year, spice giant McCormick and Company issues a Flavor Forecast that tells us what exciting flavors and trends we can anticipate as the year unfolds. For 2009 they focus on combinations that include an herb or spice with another zesty flavor. Take a look and then see how you might work these combos into your own clever culinary creations this year.

 

Sofrito Fiesta

by Sandra Bowens


Once you have experimented with your first batch of sofrito, you will notice the savory and sensational combination of flavors slipping more and more into your cook's repertoire. Let our recipe for Red Sofrito serve as a launching point for your own variation. 

 

sofrito graphic

All About Shiso

by Sandra Bowens

Shiso, perilla, beefsteak plant--by any name it's a tasty herb that's lovely to look at as well. If shiso is new to you, keep reading. We tell you all about it, how to grow it and provide links to recipes that show how to put it to work in your kitchen. Photo courtesy of Wikimedia Commons. 

Reader Recipe Exchange

by Everybody

Anyone who cooks has created recipes. We want to see your best. This column features special creations from around the world. The latest contribution is a cool treat for summer: Frozen Pickle Pops. Try the jalapeno variation for a hot cold snack!

 

  Have you seen it?  Check out the  Reference Desk

A Pinch Of... has been around for ten years now.  The site has nearly 175 pages so we created this area to help you find your way around.  Find quick links to the pages in which you are most interested along with our favorite stuff, where to buy herbs, metric conversions and more!  

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We have answered so many questions over the years that the list below has grown quite long. Now you can browse the Q&A by the category or subject that interests you the most today.
 The general Q&A bank is below and here
or click to Question Quick Find to see the categories.

Ask a Question                           Click here to see all questions.

New questions are posted each Monday.

Q: Can basil and rosemary be grown together in the same bed? DW
A: Basil will need a bit more water than rosemary and rosemary doesn't like "wet feet." If you keep this in mind when watering the bed, they should be fine together.
Q: A friend of ours gave us a plant she had grown in her garden and it's now in a pot. It was healthy but now there is a brownish black coloration and withering from the base of the leaves from the stem; otherwise the plant appears to be healthy. Could you please tell me how to restore it's health or what this could be? Thank you very much. KK
A: It's hard to say what the problem is. It might be as simple as damage from transplanting. If it is something more serious like Verticillium or Fusarium wilt, you have probably lost the whole plant by now. If it still looks like it's growing well I would just pull off the darkened leaves and see what happens.
Q: How long do Basil Plants live? Thank you RC
A: Basil is usually grown as an annual, meaning it completes its life-cycle in one season, but if you can keep it warm (above 50 degrees F) and give it plenty of light it may last for years.
Q: I cannot eat any nightshade vegetables. What can I use in place of peppers in a recipe? MAA
A: Thanks for making me learn something new. I wasn't sure what all of the nightshade vegetables were so I had to look it up. They are potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos, tamarios, pepinos, pimentos, paprika, cayenne, and Tabasco sauce. Sure does take away many of the possible substitutes one might consider. Really, it depends on the recipe. Sometimes you could just leave the peppers out but if you need to make up bulk you might use celery, kohlrabi or other mild tasting vegetables. If it is the chile peppers you are looking to replace, you might experiment with turmeric (see "All About Turmeric") Fresh garlic would add a punch too. I wish I could be of more help but, wow, this nightshade business is really limiting!
Q: Hi there....very nice site, I have about 30 purple basil plants and all are what I would call healthy however, they are slowly turning green from the lower leaves up about three quarters of the way, not yellow, they don't look deficient. They are in 4" pots, approx 10" plus or minus, very little bug kill and no real sign of any other problems. They are getting watered three times a day and needing it. I'm in Arkansas and it's 95 up and down. They have been growing from seed for nearly 11 weeks and up until the last week and a half have been deep purple. The aroma is as strong in the greener leaves as it is in the deep purple ones. Other then the loss of color I wouldn't know there is anything
wrong. I'm guessing it's the small pots crowding the roots. They are trying to go to seed this week, pink flowers in the early stage on 20 percent of the
plants....any ideas? DO
A: It's not unusual for a hybrid plant to revert to its original state, particularly when grown from seed. You sometimes see this with variegated leaves too. From what I understand, the best way to maintain the color of purple basil is to take cuttings and root them to get new plants rather than start from seeds. The heat is probably making the basil "bolt," or put out flowers so soon.
Q: What can you sub for sumac? TK
A: Sumac has such a distinctive taste, there is no real substitute. In some cases a sprinkling of lemon juice might mimic the sour taste. Although I haven't tried it, I wonder if tamarind powder would work too. In her book Spices, Manisha Gambhir Harkins offers this advice following a recipe that calls for sumac: "If you can't find sumac but would like to try this salad, opt for a completely different flavor, but still Middle Eastern. In the Levant, caraway is used in many ways, and will give this salad a light anise flavor rather than the sour edge provided by the sumac. Add 1 teaspoon caraway seeds when you heat the oil, then proceed with the recipe--a refreshing alternative."
Q: Is there a substitution for mustard seed when making pickles, I've been unable to find the mustard seed in the spice section. Thanks DL
A: Here's another spice to which nothing else offers a similar flavor. I'm really surprised that you can't find mustard seed, it is such a common spice. Maybe if you asked the store would order it for you.
Q: I have a recipe to use crushed cinnamon sticks in sweet pickles. I’d like to substitute cinnamon oil. How much cinnamon oil equals one cinnamon stick? BJH
A: I can't come up with a definitive answer but judging from what I've read, you would not want to use much more than an eighth of a teaspoon. Cinnamon oil is really powerful stuff.
Q: Hi, I have grown basil for years and always put up huge amounts of pesto. Last summer and this I have had big problems with grasshoppers attacking the plants. The two solutions I have read about are floating row covers and neem oil spray. Is neem oil really safe to eat and would it affect the flavor of the basil at all? What would you recommend? I have about 30 plants and it is early in the season and the grasshoppers are already at it. Thank you, EG
A: Although neem oil is supposedly safe, I think I would go with the floating row covers. Neem oil works systematically, meaning it goes into the roots and throughout the plant, and that just seems icky to me in pesto. One thing to note, grasshoppers lay eggs in the soil that overwinter and then hatch in the spring. You might want to cultivate the soil well in the fall to kill the eggs and perhaps prevent them from turning up next year.
Q: This site is awesome!! Thank you!! I have been around chive plants for almost 60 years and never realized, or heard of, the blossoms ever being used! Please, please, how do I freeze, or dry, the blossoms? Mine are about ready to blow away and I would like to harvest them. Again, please and thank you! LX
A: Thanks to you for your enthusiasm! I have never tried to dry the blossoms but you might give it a whirl by snipping the whole stalk and them hanging them upside down to dry. Try not to have the heads all bunched together. They need air to circulate around them in order to dry completely. Let me know how it goes if you try it.
Q: Hello, An old family recipe for barbeque calls for 1/4 Cup of chopped celery. I need to substitute celery seed for the fresh celery. Would you have a suggestion as to how much celery seed may give the flavor of this amount of fresh celery, without being overwhelming? Thanks for your expertise! CM
A: I want to say one teaspoon but I think I would actually start with half a teaspoon just to make sure you don't overdo it. The seeds are very small and will disperse well.
Q: Hi, I've found several recipes which specify fennel. Since I have quite a bit of fennel seed, how much fennel seed should I use when fennel bulbs are specified? Thank you. MLP
A: This is one of those times you have to be careful. In some recipes, the fennel bulb is actually a vegetable so substituting just seeds would change not only the flavor a bit but also the texture of the recipe. You might add some celery along with the fennel seed as is suggested at the Cook's Thesaurus website.
Q: Hello, I am wondering if chives can be dried at home. I would like to hear from you. Thanks, MM
A: Your best bet for drying chives would be a food dehydrator I think. Most commercial chives are freeze dried.
See all Questions           Find questions by subject
 
Other Foodie Sites: see all links...
A Passion for the Fruit
Bring the flavor of Hawaiian passion fruit to your kitchen with the wide variety of tasty treats available from Aunty Lilikoi. Visit the website to see a photo of the coveted Napa Valley Mustard Festival trophy. The Passion Fruit Wasabi Mustard is a real winner.
The End of Clumps
Dry Spice prevents caking and clumping of spices with a tiny canister of silica gel. Keep your spices, and your teas and vitamins, fresher longer. FDA approved for use with food.
Useful Gifts with Style
Sterling silver is always a welcome gift. Silvergroves.com offers a variety of useful items like salt shakers and peppermills or oil and vinegar sets. Make it even more special with their engraving service. 
The Fine Art of Pasta
Chances are good you have never had pasta as tasty as that from Pappardelle's. A true artisan product that's bursting with the fresh taste of veggies, herbs and even chocolate!
Healthy Eating Help
The United States Department of Agriculture can help you find ways to make your diet more healthy. The My Pyramid website offers useful interactive tools like a menu planner, current dietary recommendations and fun games for kids too.
Just Say No
Which side of the cilantro debate are you on? Love it or hate it? If you can't stand the stuff let your voice be heard at I Hate Cilantro.com! Their motto is simple: Cilantro. The most offensive food known to man. 
A Taste of Italy
Mariano Foods is your online Italian market. Surprise your friends with a gift basket or stock your own pantry with the basics like tomatoes and vinegar or splurge on authentic meats and cheeses. 
Stamp Out Toxic Gardening
The one stop shop for all your organic gardening needs. Use the Solution Finder at the Organic-Gardening-Shop website to diagnose your garden problems and then learn how to deal with them.
 

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