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I want to make lavender syrup to be able to add to hot teas etc but when I try the syrup keeps coming out a light brown. I am using dried lavender. What kind of lavender should I use to get the pretty purple color just like the syrups you can buy on line? Thank you for your help. TP |
I wasn't familiar with this type of syrup so I Googled it. The few photographs that I came across were from natural producers and they, too, were brown. I wonder if some folks are adding a bit of food coloring to achieve that pretty color? Lavandula angustifolia is the preferred lavender for cooking. Have you seen "All About Lavender?"
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I hope you can help me with a problem. I made a recipe that called for canned peppers, so I wanted to make a double batch and put 2 cans of green chiles, one diced and the other was chopped. My problem is that I have some very hot Southwestern white chili and would like to know, if possible, what I can do to tone this recipe's heat or can this dish be salvaged? I read the questions others have sent in to you and your site is very informative. Thanking you in advance. R |
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Sounds like one of your cans of green chiles might have been jalapenos. You might make another batch with no chiles to add to it or try adding cream to make it a sort of cream of white chili. Unfortunately, it will probably just keep getting hotter as it sits. |
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Hello, I was inquiring as to whether you can double or triple your homemade mustard recipes (make in bulk?). Your reply will be appreciated. Thank You. OW |
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Sounds like you are thinking about making gifts. The recipes would double or triple without a hitch. For information about aging, storing and shelf life, see the cook's tip on the More Tips page. |
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My question: is there a book out there that will tell me what spices or herbs goes with what? For meat and vegetables and fruits...I’m starting to cook with flavor and having a hard time. Or which goes with what. CP |
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This website is a good place to start learning about cooking with herbs and spices. Be sure to take a look at the Articles Index for an extensive list of links to all sorts of information. Specifically, check out "Basic Guidelines for Seasoning with Herbs and Spices." At the Recipe Index you can click on recipe titles and that will take you to an informative article with that recipe so that you can read about a spice before using it. As for books, check out our recommended reading lists. One of the most popular books with readers of this site is The Spice and Herb Bible: A Cook's Guide.
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If you want to dip cake in White Chocolate then sprinkle coconut what is the best way? ED |
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In my experience, it is difficult to work with real white chocolate. Try making a white chocolate ganache or you might want to look for vanilla flavored candy wafers at your local hobby shop or baking center. I have been very pleased with a product from King Arthur Flour's Baker's Catalogue called Vanilla Confectionary Coating Disks. Also, be aware that dipping cake into melted chocolate or ganache is likely to leave crumbs; better to pour it over the top. Place the cake on a rack that is set over parchment or waxed paper to catch drips that you will be able to use again. Sprinkle or press the coconut into the coating before it dries to be sure it sticks. |
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We are having a "Chili Cook-off" with friends this weekend and wondered if you had any ideas for how to judge the entries or how to organize the actual competition. It will be with 4-5 couples and so around 8 chili recipes. Thanks. K |
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This sounds like a fun party! You will probably want to decide the judging criteria beforehand, perhaps basing it on taste, creativity of ingredients or level of heat, depending on what your group likes. It might be best to have one person keep track of the entries, placing them into numbered bowls and collecting ballots. Doing the tastings blindfolded might add some fun and make the judging less biased. |
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I am just wondering Why are herbs ground up before putting them in food? It is for a school report. thanks |
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Not all herbs are ground before adding to recipes but crushing the leaves does help release the essential oils that hold the flavor. |
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Hi! I used to work at a gourmet catering company where they would make this incredible lavender turkey. It tasted so different from anything else... I just have to have the recipe. Any idea's on where to find a recipe to duplicate it for Thanksgiving? Thanks! JMD |
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Mmmm, that does sound good. Maybe the catering company would give you their recipe. Otherwise, try Googling "lavender turkey recipe." I tried this and came up with many variations, maybe one of these would be similar to the preparation you are so fond of. Let us know what you come up with. |
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Is it ok to reheat pork after it has already been cooked and frozen? APX |
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Sure it is. You may notice a bit of a textural change, however, and prefer to use it as an ingredient rather than a stand-alone main dish. |
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Where can I find Schilling's stew seasoning? LB |
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Look for it with the other spices or around the prepared gravies and gravy mixes at most major supermarkets. |
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What is the difference between a spice and an herb? SZ |
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In general, spices are the fruits, berries or roots of plants while herbs are the leaves. |
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Hi, You probably think I am crazy, but I bumped into a Natropath today, and he checked my eyes and told me I needed Celery Seeds. But dummy me in all the confusion, I forgot to ask what it is for. Can you give me a list of all the things it does to help you? Regards,CB |
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Sorry, we concentrate on culinary uses for herbs and spices here, not how to use them medicinally. To find out more about the seeds in general, please see "All About Celery Seeds." |
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I was asked to bring dinner rolls and dinner breads to an engagement party. The main meat will be bbq'd tri-tip. Do you have any suggestions? The party will be a lawn-type, evening party. Thank you! |
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You will find links to several bread recipes in the Baked Goods category on the recipe index. Seed Rolls can be made from frozen bread dough or your own homemade dough. The Spiral Shallot Bread has as much presentation style as it does flavor. One of my personal favorites for a non-spiced dinner roll is the Potato Rolls recipe found in the Farmhouse Cookbook by Susan Hermann Loomis. Maybe you can find it at the library. |
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We buy raw Spanish peanuts & would like to know how to dry roast them. Had one disaster would like to avoid another. Thanks very much for your help...hope that I am in the right place to ask this question...love your web site, full of very useful info!! EAH |
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This is a little out of my element but you made me curious so I looked it up. In the process I found an article from the Clemson Extension office called "Drying Herbs, Seeds and Nuts." I hope this helps avoid another disaster! |
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Hi, I am doing a school project on herbs. The herb that I am doing is mint. I would like to know: how mint is prepared for cooking purposes and- which part of mint is edible. Thank you very much and your website is very cool. |
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You can find lots of information about mint in the article "All About Mint" as well as on the "Mint Q&A page." To answer your questions, mint leaves, flowers and stems are edible and need only be chopped or torn to be used for cooking. |
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Loved your article on Rose Hips, I have made Rose Hip jelly, but don't care to make it again, its good, but just to much work, I have been canning for a month now, and I'm pooped!!! I have tons of huge rose hips in my yard, and would love to save them. Can they be cooked and then canned or frozen to use later??? I can pressure cook them, but have no idea how long..or if it has ever been done. With the flu a big problem here in the eastern up of Michigan, we can use all the Vit C we can get. Thank you in advance. Sincerely, JG |
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Jackie Carroll's article "Growing and Harvesting Rose Hips" has been a popular one on this site. I did a bit of research about preserving them. An article called Edible Rose Hips from Better Homes and Gardens.com offers this advice for taking some of the work out of it. Here's a major quote: "Traditionally, rose hips are prepared by halving them and carefully scooping out the seeds and fine hairs that line the inside. I've shortcut the process by first removing the stem and calyx, halving the hips to check for worms, then freezing them. After thawing, the now-soft hips can be put in a blender at low speed with a little water and run through a colander or food mill (Foley food mill and Squeezo strainer are two types that
work well) to separate seeds, giving puree, which is the basis for several recipes." I found another idea for making and canning a rose hip syrup from the University of Minnesota's Extension Office, click here to view it. Perhaps you could contact your local extension office for more personalized information. |
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Please help me I want to know HOW to cook fennel. The white bulb and the green spidery stuff. Thank you. MJM |
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Funny that your question would arrive the same day that I am posting a recipe for Marinated Fennel. Find it in the new article called "A Pinch of Saffron: Herbal Tapas." You will see a basic way to prepare and roast fennel followed by instructions for marinating it. If you would rather, try serving it warm from the oven with a bit of Parmesan cheese shaved over the top. The fronds make a pretty garnish or are nice chopped into green salads. |
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I have a jar of meat tenderizer and one of garlic powder and live in South Carolina (a rather humid area). Is there any way to keep them moisture free? I put some grains of rice in my salt shakers and that seems to keep the salt in good shape. I'd appreciate any tip you have about the powder-type items above.
Thanks,CG |
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If the salt is working in your salt shakers, I don't know why it wouldn't work on the others as well. One other tip that I do have is to avoid shaking these and other spices directly into a cookpot on the stove. The moisture from cooking steams and vapors will invade the jar and cause clumping. |
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I just bought a red pepper plant at Home Depot and am using it as an indoor plant. However, my wife is sensitive to airborne allergens, and I'm wondering whether it's possible to have a reaction to a plant like this. The lady at the store didn't think so, but do you know if the plant itself produces any sort of chemical that could be transmitted through the air? Thanks so much! MB |
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The only thing I can think of that might be a problem is when the plant produces flowers, the pollen might bother her. I am not certain about any other substances. It is probably best to check with her allergist to be sure. |
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Do you have a good receipt for homemade catsup? I had one years ago but the house fire took care of that. Love your site. Thank you JI |
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Funny, I've been thinking about homemade catsup too but all the recipes I come across are really just for flavoring the store-bought kind. In looking around a bit more, I found a great site called PickYourOwn.org. Not only do they have illustrated instructions for making catsup, they list you-pick farms all over the United States and five other countries along with tips for making the most of the adventure. |
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What is the best flour to use in muffin batters all purpose or a cake and pastry flour? BN |
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You will get good results for most muffins with all-purpose flour. If you are preparing a lightened recipe, like low-fat or low-cholesterol, cake flour will help keep them light and fluffy but the muffins will go stale more quickly. I have been using a whole-wheat pastry flour for muffins and other baked goods lately that seems to be a good compromise in keeping a nice texture while adding a healthy touch. |
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I saw in a magazine regarding the meaning of where you hang dried chile peppers in your house there is a meaning. It can bless a room or fight away evil spirits, please help. RB |
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I learned some fun information while looking for the answer to your question but not specifically what you ask. I didn't know that ristra is the Spanish word for string. I learned that from this article, which also mentions that ristras were hung near the front door of a Mexican family's home to help ensure an abundant harvest. Native Americans often used ristras to keep evil spirits away. I especially liked their idea of giving a ristra as a housewarming gift. In another article, I learned how to braid a ristra as well as more about how they are used today in the American Southwest. |
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Hi- love the site. 'Looking for any hints at keeping peppers crisp. I'm planning on canning them, and after processing, they get a bit mushy. Thanks in advance! |
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Glad you like the site. Questions like yours always make me want to learn more about canning. I wish I could help more but maybe the folks at HomeCanning.com will have your answer. |
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Hi. Can you please tell me: what is Cajun spice and where is it from? Thanx SJ |
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Cajun seasoning is a spicy blend of herbs and spices commonly used in Louisiana cooking. The blend was made popular by Chef Paul Prudhomme and his recipe for blackened redfish but now people use it in all sorts of cooking. The blend ingredients will vary from cook to cook or by manufacturer although Cajun seasonings often include paprika, black, red and white peppers with thyme and other herbs. The A Pinch Of...Blends Yankee Cajun Blend is, of course, my own favorite salt-free version. |
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Hi! My best friend is getting married on Sept 24. We were looking at your recipe for candies pansies and loved the idea of lavender truffles. Do you have them on the internet yet? I couldn't find them on your web site. Help! They sound so beautiful!!! We have to have them! Thank you so much, T |
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I did give the lavender truffles one attempt but the mixture of lavender infused cream and white chocolate didn't set up well enough to roll into truffles (I should have used more white chocolate). I ended up using it as a filling for tartlet shells and it was divine! So far, I haven't had the time to get back to playing with the recipe further to get the proportions just right. If you want to give it a try, crush some lavender flowers into heavy cream, allow to steep for an hour then bring it to a rolling boil. Now pour the cream through a strainer over small chunks of white chocolate and stir until it is melted. Allow it to sit a room temperature until it firms up enough to roll into balls. From here you could dip the balls into melted white chocolate to coat and top with a lavender bud if desired. I
wish I could be more help with a complete recipe but I'm still away from my kitchen. |
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Hello. I feel like an idiot but I sure hope you can help me. I planted carrots and summer savory in my garden, side by side. Then we had a torrential downpour and all my seeds got washed away from where they had been planted. Throwing my hands up in disgust, I allowed them to grow wherever they settled. Now I have something growing that looks very much like carrots above the ground but nothing like carrots below the ground. I have never planted savory before this summer and have absolutely no idea what it's supposed to look like. I'm not even sure what it's supposed to taste like but I've been told it's a very good herb to use. Can you help me? Dummy from Ontario |
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Don't be so hard on yourself. I salute you for experimenting. Savory is a great herb to use! The seedlings will have oval leaves that don't really look anything like carrots. As it grows, however, summer savory develops into thin leaves on slender stems that are sort of like a soft rosemary. You have seen "All About Savory," right? |
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We chopped up (in a food processor) a lot of fresh basil- I was wondering how to convert fresh chopped basil to a measure of (1) fresh basil (unchopped) (2) dried basil ie.) how many tablespoons of fresh chopped basil would equal "say" 2 cups of "unchopped" basil leaves... also what would be the equivalent fresh chopped measure to dry measure. We are trying to make a Pesto Sauce & most of the recipes request 2 to 3 cups of fresh basil leaves, now that we have already chopped it up, I am "not" sure how much fresh "chopped" basil would equal 2 to 3 cups of fresh basil leaves (unchopped). thx! SM |
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Usually we use about 3 times more fresh than dried herbs so 1 Tablespoon chopped fresh basil would equal 1 teaspoon dried. As for the cups, I would suggest using half as much of the chopped fresh to cover for the air trapped in a cup of leaves. |
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I had stored some table salt in my basement. It is very damp and didn't realize how damp it was. The box of salt very damp and was as hard as a rock. I needed it for a canning recipe, so I tried to use it anyway. I am trying to dry it out in a large bowl in the sun. Do you have any other suggestions? Thank you so much. I love your website. LF |
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I don't know of anything other than dry air and time that will help your salt. As inexpensive as most salts are, it might be worth the savings in your time and effort to just buy a new box. |
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Can you use dill flowers in pickles? Thank you! BDP |
Dill flowers are edible and should make a pretty addition to your jar of pickles.
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I am a real novice at making mustard at home. I have a lot of food allergies and cannot use 90 percent of the commercially prepared mustards for this reason. My attempts to make my own mustard have been dismal failures. Mostly, the mustard I have made was bitter and, no matter how long I left it to cure at room temperature, it stayed bitter and not good. I have only used mustard flour and have not tried to make mustard using the seeds. Can you help me? I have sometimes found commercially prepared mustard that I could tolerate (even without vinegar), and it was really tasty, but then it is discontinued. Thank you for any help you can give me. AN |
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I would definitely suggest trying to make your own mustard with whole seed. You might also try making the recipes the you have prepared in the past with less of the mustard flour. It may just be just too much of the mustard flavor for your own taste. |
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Can you tell me the name of the herb, spice or plant that smells like curry. Thank you. JW |
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Fenugreek leaves, sometimes called methi, are said to have a fragrance that is similar to curry. You can find more information about it as a spice at "All About Fenugreek." |
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After reading you Q & A section on storing basil......I am wondering if you can vacuum seal it.....please answer ASAP as I have a nice bush waiting for picking....... Thanks, MS |
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That would be for freezing, right? I haven't tried using a vacuum sealer for basil but seems like it would work. The best thing to do would be to try it with a small batch first. |
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A few years ago I saw a recipe for marinating beef by covering it thickly with mustard and refrigerating overnight...can you tell me just how to do this? Thanks, J |
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I suppose you could do it just as you described but the flavor might be awfully intense. If you like the idea of marinating beef in mustard, you might do a Google search for recipes and find more interesting combinations. |
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I tried blanching my Basil as you suggested before I froze it, but it turned brownish. Did I do something wrong? Was the water too hot? Thanks, SL |
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Yours is the second letter I have received stating this problem and I apologize to anyone else who has had this experience. I'm going to remove the boiling water suggestion for now. I suspect that the basil leaves should be plunged into ice water after the boiling water to stop it from cooking. I am away from home right now but as soon as I am able, I will run some experiments and find the best way to freeze it. I'll post the findings ASAP. Meanwhile, I have had great success with making the basil ice cubes as a way to freeze the fresh herb. |
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I would like to know what McCormick spices are used in stuffed potholders? BL |
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Stuffed potholders are a new idea to me so I don't really have a "recipe" so to speak. Any combination of the aromatic spices, whole or coarsely crushed, would release a subtle fragrance when meeting the heat. Another idea might be to use a pot-pourri mix. |
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Hi, I just made a a batch of salsa...(my 1st time)...after opening and tasting I discovered it is very hot, when I open a jar is there anything I can do like add some more diced tomatoes to calm down the heat ? It has a great flavor just toooo hot to eat alot at once....Thanks HB |
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That's one problem with chiles, sometimes they make other foods too hot when allowed to sit over a period of time. I'm not aware of anything you will be able to do to adjust it at this point. One idea to consider is to serve it along with foods that have a high fat or protein content like sour cream or eggs, even cheese. This will sometimes tone down the heat. |
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I had a severe allergic reaction to old bay seasoning. Have you ever heard of this before? Thanks, J |
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I haven't heard of anyone ever having problems with this popular seasoning blend but it does have more than a dozen flavors that may or may not include MSG--I'm not sure. Many people have a violent reaction to MSG. I suppose you have considered that maybe your reaction was actually to the food that the Old Bay was used to season? |
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Hi, I was thinking about making some marinades for gifts for the family but I just need to know if I make them and bottle them and use a sealing wax, how long can they stay good for? Thank you for you time. L |
Although it is always on my list of things to learn, I still haven't tried canning. Homecanning.com is a terrific source of information about the critical processes.
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I am growing my basil plant in the ground outside. I live in Arizona where it is very hot and the plant is doing great. The questions I have is how do I trim the plant. Right now it has leaves at the bottom, had white flowers on the tops of the stems which now have turned green. Do we cut them back or leave it grow tall with the flowers on top? Please advise. Thank you CJC |
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Basil should be pinched back on a regular basis to thrive and be productive. Pinch the stems from a place just above the leaf clusters. The flowers are usually pinched off as they sprout so that the plant will produce more leaves. Flowering signals the end of this annual's life cycle so you can prolong a season by stopping the flowers. You may find that because your flowers have developed so fully that the basil taste is somewhat bitter. |
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Loved your web page! I have a number of hot peppers growing in my garden. I am in Zone 7, and we have had an abundance of rain. I feel relatively sure they will not be as strong as they would have been grown in a hotter and dryer climate. However, I would like to dry some for use this winter. What is the best way to dry hot peppers? Many thanks! BH |
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Congratulations on your successful crop. Fiery-Foods.com has an excellent series of articles about methods for preserving your chiles. Look for other pages within the site for information on pickling peppers. |
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I have 3 basil plants on a balcony rail pot (the long type), which are about 20 inches tall. I recently noticed that they have yellow leaves, and many have holes in them, even the ones that are not yellow. First I thought maybe some bugs took a liking to them, but upon close inspection, it seems that tiny brown spots form, which enlarge to cause papery, brittle center, which then lead to the holes. I think this may be indication of some kind of fungus, as this area (SE pennsylvania) has suffered weeks of torrential rain. But I am not sure, because there isn't any visible molding. Also, the lower stems (about 3-4 inches from the top) are all dark brown and hard, however, this may be unrelated, because I vaguely remember from my previous basil plants that they tend to do that when the
stems get older. In general, the plants need help, but I am not sure what I should be doing. Any pointers are greatly appreciated! -Di |
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You are right about the lack of mold indicating it isn't a type of fungus. Probably the plants have developed a bacterial disease. These commonly occur in warm, moist weather. You might talk to your local garden center employees to see what sort of a spray or treatment they would recommend. One source I found suggests a copper-based spray for many bacterial problems with basil. |
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I know it sounds impossible, but I got too much garlic in the soup I was making. I know if you get too much salt cook potatoes in the broth and that absorbs salt any hints on too much garlic? DH |
The only remedy I know for this problem is to make another batch of soup without garlic and mix the two together.
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Hi, How can I preserve mint juice to keep all year? Thanks, S |
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I wonder how you made your mint juice? If you used an alcohol base it will probably keep well in the refrigerator. If it is water based, the freezer might be better. |
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Can you recommend a spice or spices or a cooking tip that will capture the judges' attention in chili cookoffs. Sometimes the judging process takes over an hour and the chili cools changing the initial taste. LZ |
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I won a chili cook-off with the recipe for My Best Chili at "All About Coriander." Like many dishes, I think chili is best prepared the day ahead and then reheated, if that's possible for your contest. One way to make chili more interesting is to use more than one type of chile. Combining your own spices rather than using a commercial blend nearly always makes for better chili. |
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How long are spices good for? I was at a Tupperware party years ago and the woman demonstrated take a napkin sprinkle spice and ??? and you can see bugs in spices I forgot the ingredient and what ever else they used. Can you please help? tysvm |
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I haven't heard about the bugs in the spices trick but if you have stored your spices properly, that is cool and dry in an airtight container, they should last at least one year. The real test is to smell them. If they still have a nice strong aroma, they are still good. |
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Hi... I have just hang dried some fresh dill. What part of the dill is usable and how do I store it? KN |
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A: Nearly every part of the dill plant can be used for cooking. You might want to discard any tough stems. Be sure to see the newly revised article "All About Dill." |
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I am looking forward to hearing from you concerning using herbs in my cooking. I know a bit and grow a few in my flower garden but am not sure of what herb goes with what food. Thank you. JK |
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This site is full of information about herbs both specifically and generally. Please explore the articles listing to find specific information or see the article "Basic Guidelines for Seasoning with Herbs and Spices" for quick reference. |
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How long will watercress last in the frig., and what is the best way to store it? Wash first, don't wash? Cut stems, don't cut? Thanks, SC from Fairfax, VA |
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Store your watercress either loosely wrapped in plastic or like a bouquet of flowers in water (also loosely covered) for up to five days. Wash and trim just before using. |
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My basil was growing very nicely and I noticed it was being eaten by something. I don't know if it's insects or rabbits. Some of the leaves are totally eaten away, some have holes in the leaves and some are bitten on the edges. Help! I want to eat my basil not the critters. What can I do to get rid of either the insects or rabbits? Thank you. |
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I'm guessing it is insects because rabbits would probably eat the whole plant at one time. Check out the other questions and answers about problems with growing basil at the Basil Q&A page. |
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We are just New England people. We have chamomile which has bloomed and appears to now be dying. Should we cut off the flowers, perhaps close to ground level, will they produce more growth and flowers or is the first bloom the last? They are the 18 -20" type. I have never harvested the blooms for tea and have been growing only 2 years but may do so in future. Have 3 plants in pots and 2 in beds at this time. One's in beds have yet to bloom. Ones in pots have bloomed and blooms are dying. Seed from NK. Any info. appreciated on second bloom or no. Chamomile an experiment, we mainly grow and hybridize hosta. Some day-lillies also. Also, what is your opinion on horseradish? How deep should a barrier be dug? Thanks, DJ |
Sounds like an interesting experiment with the chamomile. Regular newsletter readers know that I love an experiment. I don't know a lot about it but I did a little surfing. One important thing to know is that there are two types, German which is an annual and Roman which is a perennial. Seems that most people prefer the Roman chamomile for the herb garden. Most of the pages that I read recommended harvesting the flowers individually as they bloom but didn't mention a second blooming. Apparently if you cut back the dying foliage, more green will grow back. Sorry I can't be of more help. I have chamomile on my list of things to learn more about!
As for the horseradish, I'm not sure about a barrier. One of my source books recommends furrows that are 3-6 inches deep at
two-foot intervals. I hope that is what you were wondering. |
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I have several pepper trees that have many clusters of Peppercorns. Are these safe to dry and use as pepper? Thanks SN |
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I would love to see your pepper trees! I wonder where you live? One thing, however, pepper as in black and white peppercorns grow on a vine. The Jamaican pepper, also known as pimento or allspice, does grow on a tree. Rather than give you unsound advice, I suggest you contact an agricultural expert in your local area who can tell you how to preserve and use what you have. |
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This is from Argentina. I was looking for information on best soil and climate to grow turmeric (curcuma), and stumbled on your great site. You'll hear from me often, I guess! Well, on reading questions & answers, I read that one about cinnamon oil instead of ground cinnamon. I have recently read it is rather dangerous to ingest that oil !! It can cause nausea, vomiting and even kidney damage. So, never take cinnamon oil internally. Another one: To have sweet potato plants, just wait until a couple of them get sprouts and let them rest in water. You'll get a lovely plant, which here is also used for interior decoration. Thanks for your lovely interesting site. CI |
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Thanks for your comments. Glad to have you as a reader. Be sure to keep us posted on your turmeric crop. Perhaps you would share some recipes from Argentina with us in the Reader Recipe Exchange. |
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Hi: This may be a silly question, but do you make crushed red pepper flakes from dried cayenne peppers? I have a plant growing in my garden and the peppers are starting to turn red. What else can I do with the peppers? LB |
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Not a silly question at all. You can make crushed red pepper flakes from your dried cayenne chiles. You could use them fresh for cooking if you can take the heat. Otherwise you could grind the dried ones into a powder for cayenne pepper. Be sure to use gloves when you are handling them and be careful not to inhale the fumes as you are working with them. |
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I have heard that cilantro is best to be used fresh. Can you dry it so that you can enjoy it over the winter? LB |
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It's true that cilantro is best used fresh but you can certainly dry it. You might retain more of the flavor by freezing it though. Roughly chop it, place into ice cube trays with water. After they are frozen, transfer to a plastic bag. When you want that summer-time flavor you can use the cubes as they are or melt them in a colander that will let the water wash away while the leaves stay behind. |
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I just wanted to find out which countries sesame seeds are imported from. Thanks. M |
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China is the largest exporter of sesame seeds. India, Mexico and the US also grow major crops. |
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I was wondering if you know if any varieties of mint are toxic to Parakeets. I am thinking of adding mint to my indoor herb garden and just want to know for sure if its
toxic or not. Thank you. LC |
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I'm no expert on parakeets so I refer you to this site. It has pages and pages all about the care and feeding of the little birds. |
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I have a jar of granulated garlic. I usually use fresh garlic when I cook. I was planning on giving the granulated to my dog. Does granulated garlic have the same exact health benefits as the fresh. Or does it lose something when it is dehydrated. SS |
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I'm sure some of the health benefits are reduced during dehydration. Studies are still being conducted on all the advantages of garlic. Check out the article Herb of the Year 2004: Good Old Garlic for plenty of links to read more about the research. |
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Could you tell me if sesame seeds produce an allergic reaction in people with peanut allergies? Thank you, DO |
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The American Academy of Allergy, Asthma and Immunology reported on April 27, 2004 that "Peanuts and tree nuts are common causes of severe food allergies in children. Allergic reactions to seed products such as sesame seeds have been reported occasionally but may be increasing in frequency." Apparently as international foods like tahini and halva are becoming more popular in cultures that are unaccustomed to them, the allergies are showing up more. If this is a concern to you, I can suggest looking for more information at your Canadian Food Inspection Agency's website. It is a very helpful site that is available in English and French. |
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My garlic is in the flower or blossom stage right now. The blossoms (not the scapes) look like miniature garlic cloves, each about the size of a piece of orzo pasta. I tasted one and it was a delightful garlic taste. My question: Can I use these blossoms in cooking or salads? |
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Okay, I confess, I've never seen blooming garlic! The general rule is that all herb flowers are edible so I'm certain you can cook with yours. You might want to take caution that you don't overpower a dish if the flavor is strong like that of chive blossoms. |
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Hello...I have a nymph type black dotted bug on my dill. I live in upstate New York and this is the first year I've grown dill. These "bugs" are 1/4 - 1/2 inch in length and are killing the tops of my dill as it grows. I grow organic veggies so please, please help me. Barb in Middleburgh |
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As bad as it may seem for your dill, these bugs might actually be good for the rest of your garden. Take a look at this article about beneficial bugs from the Brooklyn Botanical Garden and follow the link at the end of the article for maybe help in identifying your culprit. |
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I have a great basil plant that has new foliage growth underneath, and the more mature leaves about two to three inches up have holes. Is there a bug getting to it? I water it every other day; humidity in the 20%, temperature in mid 80's to low 90's. It is in a big pot with cilantro and garlic chives, and they are not holey. MK |
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Sounds like you do have a bug of some sort that likes your basil. I would suspect snails or slugs if you never see them. Check as early in the morning or with a flashlight at night and maybe you will catch them in the act. You might snip a holey leaf and take it to your local garden center to see if they recognize that particular type of damage. |
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I have a potted Bay Leaf tree that is approximately 10 years old. I recently noticed that the leaves are turning brown. I can find no trace of any kind of insect, including scale on the plant. Can you give me an idea about what the problem could be? Joan G. in NJ |
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Hi! I'm hoping you can help me figure out what is attacking my garden and how to best tackle the problem...I live in Western NY and have a small herb garden at the side of my house. The herbs have been growing wonderfully, until today when I realized there are great BIG holes in my echinacea. Upon further watch for the culprit, I did find a few aphids, but nothing else. I thought aphids sucked rather than chewed, however. Any ideas of what it could be? None of my other plants (such as parsley, rosemary, thyme (ha-ha) oregano, lavender and chamomile seem to be affected. Thanks! L |
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Sounds like caterpillars or slugs to me. Caterpillars are hard to spot but can just be picked off by hand. You can check for slugs by putting out a saucer of beer at night. They are drawn to it but can't get out. |
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Hi. I am hoping you can help me... We have been growing nasturtium since Oct. 2003 and they are just beginning to bloom. Why? What is the best way to grow this plant? Also, we are planning on selling the flowers at our local farmer's market. Could you tell me the best way to pick them to sell, how to store them, length of edible time and a suggestion as to a price to sell them at. I would be so grateful for your help. Thanks, K |
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Nasturtiums are annuals that can't take the heat. If you are having a problem with lack of blooms, you may be over-fertilizing. This causes the foliage to grow rather than putting energy into flower production. As for the farmer's market, good idea! I'm no expert on selling flowers but I would clip them with a few of the tasty leaves just as close to sale time as possible. You might pack them in plastic bags with holes or just bag them up as people buy. I've always just clipped as I wanted to use them so I'm not sure how long they will keep. Price will depend on what the market will bear. Ask a few of the other vendors what they might suggest and then gauge your customer's reactions.
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I have a rosemary plant in a container and some basil planted in the ground. They are both developing a white sticky substance--it's not powdery, it looks like foam and it is somewhat sticky in minute areas of the plants. Can you tell me what this might be. I rinse it off, but it keeps coming back. B
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My first guess is spider mites. They are tiny insects that are hard to see but leave a visible web. Depending on how advanced the problem is, you might be able to eliminate them by wiping the stems with a cotton ball soaked in rubbing alcohol. If things have gone too far, your best bet is to replace the plants. While treating you should isolate the plants to prevent the problem from spreading to others nearby.
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I have emptied a bottle of "Orlando Vanilla" I purchased in Houston, TX some time ago. This is a product of Mexico. The bottle says "Made in Mexico for Julia Ramos Segura products of Orlando. It does not contain Coumarin and is very good. Does anyone know where in Houston I can buy another bottle? It has a telephone # in Mexico: 684-47-52, and is probably located in Guadalajara, Jalisco. I cannot speak Spanish, so don't want to call the number. Thanks for any help you are able to provide. SA |
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I found this interesting article on Mexican vanilla with reference to one made in Vera Cruz with Orlando in the name. I offer your question to other Houston readers. Anybody?
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How much dill weed or dill seed does it take to equal a bunch of fresh dill? CR |
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Probably about a half cup of dried dill weed would equal a bunch of fresh dill. Dill seed is more pungent than the feathery leaves so perhaps a quarter cup would do but I wouldn't really recommend trading out the seed for the fresh leaves. And depending on what you are making, you might not even want to use dried for fresh. Generally, when a recipe calls for that much of a fresh herb, it is playing a major role so you wouldn't get the same results with the dried version. |
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I plant a basil garden each year in the second week in May in southern Ontario Canada. It has been an extremely wet spring but on occasion it has been sunny and warm. My entire garden is getting black spots on the leaves then they dry up and die. I am on a farm where there is alot of manure around the area. I see little shiny black bugs on the soil and on the leaves. I also see little bugs that jump and fly. I have sprayed with an insecticide (I try to be environmental friendly but I am desperate.) Is this an insect problem or is it to wet out or is the temperature to cool ? Day temps are averaging 60-75 and nights are 50-60. B (the frustrated farmer) |
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Sounds to me like the black spots are more of a bacteria or disease problem. It may also just be getting a little too cool at night for your plants since basil won't tolerate much below 50 degrees F. It is always a good idea to identify insects before spraying. Some bugs are actually helpful at best or not really a problem. I found a wonderful book called The Texas Bug Book: The Good, the Bad and the Ugly that helps me figure out which ones are actually helping my plants or what to do to get rid of the ones that are doing my plants harm. Perhaps you could find something similar that applies to your area. |
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Could you make a pesto with lemon balm? I guess I mean would it be safe to eat if you made one? Thanks AK |
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Lemon balm is certainly safe to eat, as long as you know it was grown without chemicals. It is, however, a powerful flavor. You would probably want to use a good bit of parsley along with it for pesto. Have you seen the articles "All About Lemon Balm" and "Endless Pesto Possibilities?" |
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Is there any sugar or fat in poppy seeds? I had my blood sugar done the other day and my sugar level was high for me, all I ate was poppy seeds I like them right out of the bottle. Thank-you for answering my Question. SA |
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Poppy seeds have about .7 gram of carbohydrates and 1.25 grams of fat per teaspoon according to the nutritional data at Weight Loss Friends website. |
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Can we get caraway plants in Wisconsin? Does it come in seed form? where would we look to find them? Please let us know. Thank you, DJ |
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You might be able to find caraway plants at a specialty herb nursery but, more likely, you will need to start from seeds. If you can't find them stocked with other herb seeds at your local garden center, I know you can order them from Johnny's Seeds or Richters. |
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Hi. I've recently discovered and fallen in love with chocolate mint and want to be able to preserve it's flavor in an extract so i can use it in my baked goods year-round. do you know of any ways of making your own mint extracts? I'm thinking of using vodka and varying amounts of the mint, but I am concerned about botulism. is the alcohol content in the vodka strong enough to be considered safe? Thanks! C |
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Hey, that's a pretty neat idea! I suppose you have heard of people making vanilla extract with vodka so I don't see what the difference would be. If you made sure the mint was very clean and used the bottle that the vodka came in you would probably be okay. Why not call the poison control center just to be sure? You might also try freezing your mint in ice cubes. This works great for basil. When you want to use it, just melt the ice in a colander and you are left with nearly fresh leaves. |
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We are growing cilantro only to make salsa and the cilantro is budding flowers now but nothing else is ready yet. It looks very healthy but someone said it is not called cilantro after it blossoms? Can you help. DV in KY |
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You might want to plant more seeds because after flowering, your cilantro will probably be on the way out. The seeds of the cilantro flowers are called coriander. You can use them green in cooking or dry them. Read more about them both at "All About Cilantro" and "All About Coriander." |
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Where can I find Alum in Los Angeles? Is it found in local stores or markets? DW |
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I am trying to find out where to buy a kafir lime tree/bush for home. I am also trying to locate thai red tea. Pacific Rim can no longer get it. Thanks, KA |
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I refer both of these questions to the "Where Can I Find Q&A Page." Be sure to read all the way down, both questions have been covered several times. |
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Hi, My neighbor gave me a whole bunch of garlic that he had already peeled - I have about 60 cloves of garlic. How do I store them - I am a single parent whose son is off at college and don't cook that much anymore - any suggestions - I would hate to have them rot or spoil. thanks D |
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Gee, that's a lot of garlic. It isn't going to keep very long. You might want to pickle it as in the recipe at "All About Garlic" or make it into garlic butter as described in "Compound Butters Rescue Plain Foods." |
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Could you advise me on how long can you keep Ginger roots in a refrigerator and how best to store them. Thank you for your help DZ |
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Unpeeled gingerroot will keep well-wrapped in the refrigerator for about a month or it can be frozen for six months. If frozen, you can just slice off as much as you need and return it to the freezer. |
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I've just moved to hot, dry Phoenix, Az. I've created a special place in my yard for a herb garden. Please tell me what herbs will grow here. I'm hoping to plant basil, chives, parsley, oregano, and mint. Am I in the right ballpark? |
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I suspect you will have a challenge with your plants in the dog days of summer but you are certainly on the right track with the herbs you mentioned. Others you might experiment with are epazote, lavender, rosemary and tarragon. You will probably want to wait until fall to plant sage, dill, chervil, arugula and thyme. A field trip to the botanical gardens there in Phoenix would probably give you lots more information about what to grow and when. |
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I recently made cooked Dizon mustard. As per instructions, I filled and sealed the jars, then set it aside to 'age.' However, the mustards have all separated. What did I do wrong? JB |
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I'm not an expert on canning so I can't say for sure. Since this procedure should be done with precision perhaps you could call the home economist at your local agricultural extension office. These folks are experts and should be able to answer all of your questions. Click here for a map that links you to offices throughout the United States. |
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I am growing dill and am not sure how far down to pinch it off when harvesting it. Am I supposed to leave a bit of the frons, or do I pinch it off close to the bottom? My stalks get too heavy and often slump over as they are very tender.
What can I do to prevent this? I have read your article "All about Dill" but didn't see an answer to this question. Thanks for your help. SW |
Sounds like you have some nice healthy plants there! When the dill plants are about five inches high you should pinch down to the base of the plant but as they get older you want to snip the fronds at the point where they are emerging from the stalk. To prevent slumping, you might want to try stakes or a small
trellis. If you choose to do this, poke the support into the soil when you sow the seeds or put in place when you are transplanting bedding plants. If you did it later, when it became necessary, you run the risk of disturbing the roots,
something dill plants don't like. |
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I'm looking for Beau Monde Spice, Sorry for my english I'm french women. Thanks. RL |
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This question and answer is from the "What's This" page: What does the spice mixture "Beau Monde" contain? I have a recipe that calls for it, but I do not find it at the grocery. Beau Monde is a popular, yet oddly elusive, seasoning blend. I've seen it recently in a Schilling/McCormick bottle at the supermarket but I also found this knock-off recipe at this site. If other readers have a better source for the real thing or a better recipe, please let us know. |
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I trying to see if anyone has heard of 'sarandipidi salt.' I dont know if im spelling it right or not. ST |
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I found Serendipity Salt at this site. Please be sure to see our line of spice blends at A Pinch Of...Blends. We never use salt, sugar or MSG, just pure herbs and spices for pure flavor. |
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Hi, Your site is full of information. It was just what I was looking for. You suggested that the homemade mustards would hold for only a short period of time. How would I process, say, your 'beer-thyme' mustard for shelf display? Thanks from Canada. B |
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Glad you have found the site useful! I have no personal experience with canning but you could certainly follow regular safety procedures for processing to make your mustards shelf-stable. You might find Homecanning.com useful as it displays information in both US and Canadian versions. A terrific book on this subject is Putting Food By. |
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Hi, I am looking for a substance called candy quick (I think that is how it is spelled) for a friend. From what she said it was a white coating on a snack mix that someone brought to a get-together. She said it tasted like white chocolate but in a powder form it was not melted. I guess it resembled powdered sugar. Can you help me??? CAT |
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I am familiar with something like this that comes in wafer form. It is easy to melt and make candies from but I've never seen it in powdered form. You might check with the staff of your local hobby/crafts store or a gourmet shop that specializes in candy-making. |
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There seems to be so many different kinds of salt. From Kosher to Table to Sea and so forth. What are the best applications for these salts. Is table salt best for just the table? Thanks...TD |
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Salt has become somewhat trendy lately but it is essentially all the same. Table salt can be used in general cooking and in the shaker on the table. Many chefs prefer to use Kosher salt because it is free from additives (like iodine) but also because it won't stick to their fingers when sprinkling over foods. While the fine-grained table salt is usually mined, sea salt is evaporated from sea water and may vary slightly in taste and in mineral content. Sea salt and Celtic sea salt (from France) are available in large crystals that are nice for a salt grinder. |
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I was once told that bay leaves fresh from the tree were poisonous. Is this correct? |
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You just need to be sure that you are taking leaves from the Bay Laurel plant. Read more at "All About Bay Leaves" and the Bay Leaf Q&A. |
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Could you please tell me if annato has gluten or casien in it. My son is autistic and on a gfcf diet. Thanks for your help. GM |
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I have to admit that I am not 100% sure so I hesitate to make a statement regarding important dietary needs. "Casein," not casien seems to be a dairy by-product and gluten is generally associated with flours. Try doing a Google search to learn more about it, making sure to use the correct spellings. Annatto is the most common spelling of that word. |
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I happened to see your website in search of Chinese herb names. Though I couldn't find what I wanted but I saw your question on what "hsiang" means. "Hsiang" or "xiang" means fragrance or aroma, it is used as a pre-fix or post-fix in Chinese words that mean spices add fragrance to food or body. Hope this is useful to your understanding of some Chinese characters. Best regards,GLI |
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Thanks for answering the question I had in "Another Multi-Lingual Herb and Spice Index." |
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I am looking to find out what marjoram is and if there are any substitutes for it in recipes????? MB |
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Hopefully you will find "All About Marjoram" helpful. You could substitute oregano, in a pinch, but marjoram is readily available. |
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What is forengreek used for? Received a spice rack with a bottle and don't ever recall seeing it in any recipe. Help? |
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I wonder if you mean fenugreek? If it is a pale brown powder or pebbly-looking seeds, that is probably what you have. Fenugreek is a common curry ingredient. Take a look at "All About Fenugreek" for more information. |
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I tried a new oatmeal cookie recipe today. Certain ingredients were listed to be used "at room temperature." While I have heard of this for butter and eggs, I have never seen it required of vanilla extract. I assumed it was always at room temperature; I keep mine in the pantry with the baking soda, baking powder, etc. Then I started to wonder, should I have stored it in the refrigerator? What do you recommend? LB |
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I've never heard of keeping vanilla extract in the refrigerator either. Since they sell it at room temperature at all the markets and it doesn't say "refrigerate after opening," this must be a good way to store it as well. |
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Are bay leaves bad for your heart? DN |
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Not that I'm aware of, but as I always say, this site is for culinary information and makes absolutely not health claims. I did do a search at the American Heart Association's webpage and they had many, many recipes calling for bay leaves as a seasoning. One danger with bay leaves are as a choking hazard and they should be removed from a dish before serving. |
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I would be grateful if you could advise where I can buy alum powder in Toronto. In the drug stores, what is labeled "Alum Powder" is not powder but granulated like salt or sugar. Alum powder is the best thing I have found for shaving cuts - and the granulated kind does not work nearly as well. The small container of it that I had for years finally ran out. Thank you. RT |
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Perhaps you could check with local companies that specialize in supplies for home canning. |
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I live in Florida and would like to know where I could purchase a Bay Tree. GM |
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Bay laurel trees are common to nurseries and garden centers in the south. You might call around to your favorites and see if they have them in stock or might be able to order one for you. You could also check on the links in the question below this one, especially if you live anywhere near North Fort Myers. |
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I have been searching for a Kafir lime tree for a couple of years. All of our Thai restaurants have changed to Sushi bars and I no longer have anyone to ask for seeds. I went to an oriental grocery store this morning and asked for Kafir limes and she looked at me as I were from Mars!! There must be a nursery in FL who has a Kafir Lime tree and I NEED TO KNOW where they are!! Please help me. L |
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You might want to check these two sources. One is located in North Ft. Myers and you would have to go there to buy. They list it as "Keiffer" lime with the botanic name "citrus hystrix." The web page I found the information is at this site. The other that is not local to you but say they ship is at the Glasshouse Works. Frankly, I found this site aggravating and never actually found what I was looking for but another source said they call it "citrus Taiwaniana." |
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We are trying to locate Czarnushka (Russian Caraway Seeds). Are you familiar with them? If not, do you have any suggestions where we might locate them? This caraway is a more round, black caraway seed. I believe I have located some from another company. If this product is the correct one, I have been informed it is also called Nigella Seed. J |
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I came up with another name for this that should lead you to an online source: kala jeera. I also did a search on Russian caraway and came up with a few more places that have it. If you have Indian or Middle Eastern food shops in your area, you might also check with them, calling it nigella. |
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I went to a benefit at the Desert Botanic Garden in Arizona and tasted the best brownies with rosemary and lavender. Do you have a recipe for these type of brownies? I would love to try and make them. Thank you, AK |
I didn't have a recipe when I received your note but thought this sounded so
wonderful I wanted to try it. I have posted the version that I came up with at the "Reader Recipe Exchange." I feel certain you could spice up any brownie recipe, even a mix in a box, by adding 1 1/2 teaspoons minced fresh rosemary (or 1 teaspoon minced dried) and 1 teaspoon dried lavender flowers, crushed. It really is a yummy combination! |
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Where can I find sweet potato plants in Baton Rouge, LA? BR |
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I've seen small sweet potato plants at a local independent garden center and also at Home Depot. You might call around to your favorite places like these to see if they have the plants now or expect them soon. |
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When cooking with spices and it calls for a sprig, what is that equal to measurements in the ground spice. Thanks. |
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Many times a sprig is called for so that it can flavor a dish but then be
removed before serving. Fresh herbs are a good bit different than the ground
version so it's best to use them as a recipe directs. If you really must use a ground substitute, I would say about a half teaspoon would equal a 2-4" sprig. Read more about this subject at "Fresh or Dried?" |
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How do I keep my rosemary alive thru Wisconsin winters? I used a plant protector this winter but my plant died. Can it be protected adequately outside or am I going to have bring it inside? I have a detached unheated garage which would allow some protection from extreme cold, would that be an option? Thanks, R |
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Rosemary cannot survive temperatures in the low 20's or below so you will need to bring it indoors next year. If you want to plant rosemary in the ground for this summer, you might consider planting it pot and all so that you can dig it back up. |
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Alert reader ZEN offers follow-up answers to previously asked questions: Thanks! For kaffir lime leaves, try importfoods.com which definitely has them and I think templeofthai.com has them also.
Pacificrimgourmet.com is another one I've ordered from but not for lime leaves. Interesting note, you can now order from Pacific Rim Gourmet through Amazon in the gourmet foods section.
I've got an attractive
shiso bush in my yard that I got for free. I had bought some cut shiso packaged in an Asian grocery with the stems still attached. I ate most of the package but put five of the strongest looking stems/pieces in water in a glass to see what would happen. They all rooted initially but only one was strong enough to make it. I planted this in my garden (zone 9) and have been happily eating and drying an abundance of shiso leaves as well as mailing packages of dried leaves to friends. See original questions at the Where Can I Find... Q&A (lime leaves) and the What's This Q&A (perilla). |
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Who first brought cultivated garlic to the New World and in what part was it first grown? Thanks, P |
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I can't find the exact answer to your question but I did discover that Christopher Columbus brought onions to the Dominican Republic in 1494. Soon they were introduced to Mexico and Central and South America. From there they made it to North America. I don't think it would be such a leap to think that garlic followed the same trail. |
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Could you please tell me how to dry and make sundried tomatoes? CN |
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I'll quote from question answered previously and then add to it: Actual sundried tomatoes are tough to do. To use the sun, you will need a very dry climate and protection from bugs and other animals. I don't have a recipe but I could tell you how I would go about experimenting with it if my humidity were not a constant 95%. Start with Roma tomatoes, halved. Place them on a screen, cut side up and place another screen on top. Set the screens on something like a pair of sawhorses that will support each end but doesn't cover or inhibit the air circulation in any way. Place the contraption in the full sun and set up a fan to encourage drying and discourage bugs. I don't know how long it would take so if necessary I would bring them inside to a dry room overnight and start the whole thing the
next day. You would have to make sure they are absolutely dried or they will likely mold. You can also make oven-dried tomatoes by arranging slices on a rack (to allow air circulation) and baking in a 300 degree (F) oven for several hours until completely dry. It is difficult to duplicate the sundried tomatoes that you find available commercially. The best way to do it would probably be with an electric dehydrator. |
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Hello, I love making chocolate candies (good quality chocolate) and would like to experiment using fresh herbs. Could you recommend some herbs that might go with different types of chocolate? Thanks MB |
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Mint comes to mind first but you probably already thought of that! Lavender is a natural for white chocolate but you probably thought of that too. In his Herbfarm Cookbook, Jerry Traunfeld has a recipe for Herbal Chocolate Truffles where he suggests mint, rose geranium or tarragon with dark chocolate. With white chocolate he likes those three as well as angelica, bay, lavender or lemon verbena. I cannot recommend this book highly enough, see the review, but it is especially wonderful for using herbs in desserts. For further flavor inspiration, check out the wide variety of scented geraniums listed at Papa Geno's Herb Farm. |
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Hi there. Some of my plants have a white powdery/cottony substance. Are these insects?? What can I do to get rid of this in a safe way that won't harm the plant and be toxic to us?? Thanks GB |
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Oh dear, sounds like you have a bad case of mealy bugs. The first thing to try is rubbing the infected areas with a cotton ball soaked in rubbing alcohol. If this doesn't work, you might try spraying an insecticidal soap product. Depending on the extent of damage, you might just have to replace the plant. I have had this trouble in the past and sometimes I just couldn't get rid of them. Be sure to separate the sick plants from your healthy ones right away. Mealy bugs can spread quickly. |
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I've got a recipe that calls for Arugula and unfortunately have not been able to find it at any of the local markets in Columbus. What would be the herb or lettuce most similar to it's taste? It's really just a snack where you top proscuitto ham with fresh grapefruit and arugula. Thanks! J |
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That sounds like a wonderful snack. Watercress is often the suggested substitute for arugula but they seem equally difficult for me to find. Spinach will work in a pinch. One idea you might try, depending on how many portions you want to make, is to pick the arugula leaves out of a bag of "spring mix." Arugula resembles an oak leaf. Consider, too, growing your own. It's quick, fun and easy. Be sure to see "All About Arugula." |
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Please advise me where I can purchase Morton Chile Seasoning Powder. Thank you OS |
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Maybe you mean Morton Hot Salt? If that is the same, you should be able to find it at most supermarkets but if you can't, I found it for sale on the Morton Salt website. |
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Purchased a bottle of whole Allspice and one of whole dill seeds, I live in San Diego and soaked the allspice and removed some plump large seeds from the pods, will these grow in full sun if I start the indoors cause it is rainy and pretty cold outside in the fifties. Would an Allspice tree grow as slowly as my Bayleaf trees...DS |
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Your experiments sound interesting. I've never tried starting the seeds from the spice aisle--just those from the garden center or flowering plants. My best resource about allspice tells me that the commercial trees are grown from fresh ripe fruit of established plants. Germination will take at least two weeks, maybe longer. After about one year they may be 12 inches high. Flowering generally takes about 7 years. |
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Hi, I live in St Catharine’s Ontario. I have been trying to find celery pepper for some time now. The one store that used to carry it is no longer in business, and while I did locate some a while ago I am now down to my last bottle and was wondering if it was discontinued or sold in specialty stores in our area . Thanks JG |
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Celery pepper is a combination I hadn't heard of until your note so I can't point you in the right direction. Depending on other ingredients besides celery seed and pepper, perhaps you could make up your own. Seems to me it would be alot like making flavored salts so take a look at the article "All About Flavored Salts." |
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Hi; how long can I keep a jar of raw tahini in the refrigerator? We use it to make hummus. |
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Your question inspired me to check the jar I had in my own refrigerator. I tossed it out, half-used, since the use-by date was four months ago! If yours doesn't have a date on the label, you might want to try to use it up a month or so after opening. That's according to this delightfully clever and useful chart I came across the other day: Table of Condiments That Periodically Go Bad. |
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I live in Boston, MA - do you know where can I buy fresh Epazote? MC |
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You could start your search by calling any Latino markets or restaurants in your area. If they don't stock it, they might be able to get it for you or send to another shop in the area who does have it. Frankly, I have never even seen fresh epazote--only the dried leaves marketed as an herb. I do intend to order some seeds from Seeds of Change to grow it myself this summer. |
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I need to know when is the best time to spray my strawberry plants and what should I use? |
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You don't say why you want to spray your strawberry plants so it is difficult to give you a direct answer. From what I understand, strawberries are fairly easy to grow as long as you water and feed them regularly. If you want to spray a fertilizer, be sure to use one that is labeled as safe for produce. Just to be sure, you might ask your local garden center or agricultural extension office about specific recommendations for growing strawberries in your area. |
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Concerned Authority, this is one farmer from Maharashtra one of the states of India. I have read about vanilla and its importance and its value as a money making capacity. I want to know, can I cultivate it in Maharashtra and if yes please give me some details about its cultivation or tell about any institution in my state which can give me details about its cultivation? |
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Dear Sir/Madam, I am from India. I would like to grow vanilla in my field. Can you please help me. I would like to know what type of soil and climate is suitable. Where will I get the necessary items to grow this crop. Looking forward for your reply. Regards, RR |
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I wonder if both of you have heard about the recent vanilla seminar held in your area. You will find excellent information as well as local contact names and addresses at this Unique Seminars site. I also found an interesting site called India Together that you may find useful. I hope you have the best of luck with this endeavor. |
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A Japanese recipe calls for "mustard and cress". What exactly is it? KB |
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As a combination, I'm not sure. Individually, cress is usually a general reference to watercress, a leafy green with a peppery taste. The mustard could be anything from mustard greens to the seed or the paste made from the ground seeds. If you are looking at a recipe in a cookbook, be sure to check the front or back matter for an explanation of ingredients. |
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Hello! I am looking to purchase ALUM in big quantities to make syrup and pickled veggies. Can you help me find it please? I live in Montreal, it would be nice to find someone local. Thank you |
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You might want to reconsider using alum in your homemade goods. It seems to be an ingredient that is seldom used anymore, therefore hard to find. I found this explanation at picklenet.com: "Alum was once used as an ingredient to firm pickles - it usually crops up in Granny's old recipes, when the quality of vinegar wasn't great! It is no longer necessary these days, but if used, use no more than 1/4 tsp alum per 1.2 litres (quart) of pickling solution. Too much gives a bitter flavour, and could cause stomach upset." I also came across this tidbit from the Salt Lake (City) Tribune online: "Alum, a highly astringent crystal containing potassium aluminum sulfate, is not needed in this recipe, which has been updated to include a water-bath canning method. Alum was
used years ago as a crisping agent for canning pickles. It can cause digestive distress and food experts of today say modern canning methods make its use unnecessary. -- Maxine Garwood." |
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My son heard at school that the spice called cloves can help take care of bad breath. Do you know if you can help me? Please, Thank you. |
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Although the essential oil of cloves is sometimes used in the manufacture of toothpaste and mouthwash, I found no direct correlation in my resources that they will take care of bad breath. Cloves have long been used to ease the pain of tooth aches. To find out more about cloves, please see the article "All About Cloves." |
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I live on the west side of Toronto, Ontario and am wondering where I can buy Annatto seeds? I’d prefer a 1-lb package versus a few ounces. Thanks L |
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The only two sources that I know of for annatto seeds are Pendery's and Penzey's but they are both US companies that are a little vague about shipping charges to Canada. Although I have been pleased with the products from both companies, and their pricing is similar, Pendery's had quite a few interesting annatto products as well as seeds. I'm curious, would you care to let us in on what you are doing with them? |
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Is there a substitute for mace? |
Since mace is the reddish-orange membrane that surrounds the nutmeg at
harvest, nutmeg is a natural substitute. Although their tastes are similar, mace is more pungent so you might use a pinch more nutmeg if your recipe calls for mace. Find out more about nutmeg in the article "All About Nutmeg." |
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I have a laurel bush in my garden. If a recipe asks for bay leaf, is this what I use? H |
Bay laurel, botanically known as Laurus nobilis, is the only member of the
laurel family that is edible. If you are uncertain that this is what is in your garden, check with a local garden center or agricultural office before adding the leaves to your recipes. See a photograph of one bay laurel in our photo library. |
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Hi! I just stumbled across your lovely website, and already I have a question: You have a recipe for sesame ice cream on your site, and I am eager to make sesame ice cream (I already adore red bean, rose, green tea, and other fun flavors,) but I am puzzled. The recipe you list does not contain eggs, and when I have made ice cream in the past, the recipes have called for eggs. Is the lack of eggs in the recipe an accidental omission, or is this an eggs-free ice cream? Please let me know at your earliest convenience--I
am looking forward to trying sesame ice cream. CM |
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Thanks for your comments on the website. The recipe for Sesame Seed Ice Cream is indeed egg-free. It's plenty rich without them! Hope you enjoy it. |
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Could you please tell me if I can use cinnamon oil instead of cinnamon and how much? Thank you, B |
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Cinnamon oil is so intense I don't think it would make a good substitute for the ground spice. |
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Hello, I am very interested in making mustard and would like to place them in gift baskets. Is there something I can do to avoid refrigeration and to have them preserved longer than 4 weeks? Thank you. PK |
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Although I haven't tried keeping homemade mustards out of the refrigerator for any length of time, here's a quote from The Mustard Store: "Remember that by crushing the mustard seed, you have just released its volatile oils. Therefore, your newly prepared mustard is at its most pungent state, hot and bitey. Its quite like Chinese hot mustard that is made up just before it is served. At this point, if you prefer this degree of pungency, refrigerate your mustard when you have finished transferring it to a clean sterile jar. Refrigeration retards the decrease in pungency. For a milder
mustard, allow it to age, unrefrigerated." Hope this helps. There is nothing better than handmade gifts! |
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Can I use Kosher salt in place of "tender quick salt" in homemade sausage recipe? C |
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I hadn't heard of this product so I did a quick search and came up with The Morton Salt website. The short answer to your question is "no" but you should read more about it here. |
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NH - put the Rosemary outside in summer- its fine, when I bring it in the warm dry house, it gets very dry looking but gets powdery mildew. Seems like an oxymoron, I know. I'm currently trying pruning the effected areas and water, baking soda and a couple drops liquid soap in a spray. Any other hints? How often should I water inside. Its in a clay pot with a clay pot dish. I just added some small stones to hold the humidity since its on a radiantly heated floor. Can you search your q/a by key words? PO |
You are doing the right things with your plant by pruning and spraying
(although one recipe I saw that sounded similar to yours also added a drop of
vegetable oil). Air circulation can also contribute to this fungus problem so you might make sure it's not crowded by other plants and even try a little fan. Make sure it is getting plenty of sun and water when the soil feels dry. Rosemary doesn't like wet roots so be sure to empty the clay dish after each watering. Watch for a newly organized Q&A section coming soon that will make it easier to find the information you want. |
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Trying to find a source for black caraway seeds used in Russian rye bread. any ideas?? |
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The seed nigella is often called black caraway or black cumin. Nigella is an Indian and Middle Eastern ingredient so you are likely to find it at markets specializing in those cuisines. Most rye bread recipes use caraway seeds; these are readily available at the supermarket. |
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Hello. I have been looking to buy Poppy Seed oil for cooking and I'm not able to find it any were. Would you know were on the web that I can found it. I would like to get about 1 gal. of the oil... I live in the U.S.A thanks R |
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I have never seen poppy seed oil on the market. A quick search revealed to me that it is out there. Try doing a Google search for "poppy oil." Do keep in mind that artists also use it for painting so be sure you get a culinary grade oil if you decide to order. |
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I have just read your article called "Capers Uncovered". Today we were picking the small green nodules (almost fig-like, only not as big) and noticed a milky white sap oozing from each stem. Do these capers need to be treated in any way before pickling and is this sap dangerous? We live in Victoria, Australia if you are wondering why we are picking them at this time of the year. CV |
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I didn't find any specific information about harvesting capers in my resources but by private mail I am sending information that I found from the Australian Agriculture and Natural Resources Online (ANRO). Perhaps you will be able to write or call the person who is conducting specific research about producing capers in Australia. I am a big advocate for trying to find information about local plants from local sources. I hope it helps and also hope you will let us know what you find out. |
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I would like to have jalapeno peppers on my salad the way they appear at your local Subway. I am asking what I need to do to the raw peppers I buy at the supermarket to make them like Subway's (softer, darker, moss-green, tastier). Please help. Thank you so much, MM. |
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Those peppers you like so much are pickled. Look for them in jars labeled as "sliced jalapeno peppers" at the supermarket with other pickles or in the Mexican food section. I'm crazy for them on pizza! |
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What spice can be used to substitute juniper berry? JB |
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Juniper berry is a such a distinctive flavor (rather like gin) that I don't think you will get that taste from any other plant. Depending on the recipe, you might try adding a bit of gin or just leaving it out all together. You could also try going for a different flavor like marjoram, thyme or rosemary, again depending on your recipe. |
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I have couple of recipes which require fresh herbs but I need to know how much a sprig of thyme is and how much a sprig of rosemary is when using fresh herbs? Thank you for your help. J |
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Most recipes that call for sprigs of herbs refer to a 2-4 inch length. This would equal approximately a teaspoon or so. |
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We live in Oklahoma and need to know how is the best way to store rosemary after you cut the plant down. Do we just let it dry out and then store it, so we could have it most of the winter, or just put in frig and keep it for a couple of weeks? Wanted it to last longer than that, but can't find any thing telling you how to do it. Couldn't leave it outside, it would freeze, correct? Thanks for your help, PL |
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Your rosemary plant should be able to weather cold temperatures as a hardy perennial (meaning it will produce year after year). Make sure it is completely dry before storing the needles in air-tight containers. It will keep for several weeks wrapped loosely in plastic and kept in one of your refrigerator drawers is possible. |
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I just purchased a bag of Menudo Mix ( oregano, onion, chile & lemon peel. ) thinking it was for salads. After looking at it I am wondering if that is it's proper use. Can you help me? Thank you, JH |
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Your menudo mix sounds like a nice mixture of herbs for a soup or a salad. The traditional menudo is a spicy stew made of tripe (animal stomach lining) and hominy (lye-soaked corn). Some folks swear by it as a hangover cure. |
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My question is, if I have a recipe that calls for 1 tablespoon whole cumin seeds, but all I have is ground, how much would I use? Hope you can help. Thanks, JP |
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You could make an equal substitution, 1 tablespoon ground seeds for whole since the seeds are so small they don't really displace much space in a measure. Your recipe may call for the whole seeds for a reason that should be taken into consideration. For instance, I have a recipe for a grilled cumin-encrusted pork loin where I wouldn't want to make the change. The seeds make a dramatic presentation as well as add a toasty tasty crunch. |
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I would like to know where I can get a conversion chart for using the amount of fresh herbs and spices to the amount of dried herbs and spices. If a recipe calls for fresh spice what percentage of dried spice would be the same? Thank You G |
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I am not aware of any chart of this nature but you will find more information on this topic in the article "Fresh or Dried?" A general rule of thumb in converting is to use about half as much dried as fresh herbs. |
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Please could you tell me the difference between brown lentils and French green lentils? Also would it make a difference in the favor of the dish? Thank you G |
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The difference is subtle in flavor but big in the presentation. Brown lentils do not hold their shape during cooking like the French lentils do. The green lentils don't need to cook as long and make attractive salads and side dishes. The brown lentils are great for stews or soups since they break down and serve as a thickener. |
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I have two questions about cardamom. First, I sometimes see it spelled cardamon. which is it? Secondly, I recently bought a cardamom plant (at Home Depot, believe it or not!) and it says it is non-flowering and tropical. It doesn't tell me about sun exposure or watering. Can you help? What can I expect from this plant? Will it get very big. I bought it in a 3 gallon container and have replanted it. Thanks. TH |
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Either one of the spellings for cardamom is correct. You don't say if you are keeping your new plant as a houseplant or if you replanted it outdoors. Since it is a tropical plant, you will need to keep it fairly warm, the low 60's (F) at a minimum. It likes a rich, moist soil and partial shade. Cardamom is in the ginger family so it will likely spread by throwing up more shoots and, in the wild, will grow leafy stalks that can reach 18 feet. The only one I have seen under cultivation is more a manageable bushy plant about 2 feet high. |
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Hi: I was wondering if the fennel bulb includes the stalk without the leaves. I made a soup and just used the stalks and did not know that the bulb could be used too. Is the bulb the more tasty part of the fennel plant? Also, is it OK to just eat the stalks? Thanks for you input! HZ |
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The bulb, stalks, leaves and seeds of the fennel bulb are all edible, offering that nice licorice-celery flavor. Smaller bulbs are more tender, better suited for using raw in salads or as crudités. Larger bulbs are often braised, roasted or stewed. For an interesting presentation, cut the bulb into wedges from top to bottom, making sure to leave a bit of the root section holding the leaves together. The stalks are flavorful, especially when small, and used along with the bulb in cooking. The feathery fronds of leaves might be chopped into a salad or left whole for an elaborate garnish that is especially nice when the seeds or bulbs have been used in a dish. Fennel is a popular vegetable in Italy--look for a wide variety of recipes using it in Italian cookbooks. |
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I saw your article on herbs and what to use them in. My mother used to have a chart (she can't remember where she got it) that hung on her cabinet door that was similar, except that it listed across the top: meats, stews, egg dishes, gravy, sauces, veggies, etc. and down the left side it listed what I consider the most common spices. So then under each column, you could go across and see what types of foods the spices worked well in. Mom liked this chart because if she was fixing a pork roast, she could go to the chart, look under meats and see what spices went well with pork. It was an easy reference, and she ended up experimenting with different spices to see how they tasted. Do you know of any chart like this? Thanks! SW |
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I found this chart online at Spice Advice that meets your exact description. Looks like it is published there with courtesy from Tone Foods, maybe you could request a hard copy from them. |
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Hi, I was told I could grow arugula in my kitchen window all winter long. I live here on the East Coast and I have a nice sunny window in my kitchen perfect for growing herbs.
Do you sell the plants or only the seeds. Do you sell the small plants for replanting? Thanks, JD |
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We just talk about herbs at this site, I don't sell plants or seeds. Arugula is fairly easy to grow although it does best in cooler temperatures. Read more about one of my favorite herbs at "All About Arugula." You should be able to find the fast-growing seeds at most garden centers. Some nurseries will sell transplants in the Spring and the Fall. |
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Hi, I have a small herb garden, located in a sunny spot, in Brisbane. I use the herbs mostly for culinary purposes but do resort to them if suffering from any ailment rather than heading for the chemist. Today I bought, from a school fete, a herb called five spice. I have heard about this Chinese herb, but only used in powder form and mixed using herbs and spices. I have been unable to find anything from the internet in regard to cooking with the fresh herb and caring for it. Can you help, or know anyone who can? KM |
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The term "five spice" must be a nickname for this plant. Chinese Five Spice Powder is a blend of well, five spices. Star anise is the dominating flavor and is combined with Szechuan peppercorns, fennel seeds, cinnamon and cloves. Perhaps your local government's agricultural office would know the botanical name for it. |
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Hello- I'm doing some research, and would like to know if you could help me in finding some information about rooting allspice cuttings. I live in Orlando, Florida if that helps! Thanks, K |
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Most of my references do not even mention growing allspice. The one that does says it is most often grown from seed. Since it is a tree, propagation is probably done through grafting as well. I'll bet the people at the Fruit and Spice Park in Homestead, Florida will be able to provide you plenty of information. I know they have allspice trees there. |
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I need to know what cardamon spice tastes like, is it kinda like nutmeg? BB |
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Cardamom has a taste all its own. Although it is similar to nutmeg, it is more pronounced. Cardamom has a deep, rich spicy flavor that almost burns. For more information on this unique spice see "All About Cardamom." |
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Can you tell me the difference between Italian parsley and flat leaf parsley? KT |
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There is no difference, these are just two different names for the same plant. To read more about it, see "All About Parsley." |
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I am trying to find the research that says why people have an aversion to the taste of cilantro...I understand it is because those with an aversion do not produce the enzyme necessary to digest it, hence it tastes like soapy. Can you help? JJ |
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You already know more about it than I do! Although I have often quoted this fact, I never thought about the science behind it. Now I'm curious and will look for more information but meanwhile, anyone out there know why? |
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If by chance the pepper attacks you, use plain vegetable oil and it will quickly be gone. I thought I would absolutely die once, didn't even realize while cooking that I had touched my face briefly. I thought I would die, became panicked and tried whatever seemed reasonable. My head in the sink with cold water, ice packs on my face, putting my face on the tiles of the bathroom floor. I then called my doc and he suggested the poison control center. They said put vegetable oil everywhere it hurts. Within seconds the pepper was extinguished. BM |
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Thanks for this valuable piece of information! I've never heard of it but will certainly remember it for that next unfortunate chile pepper incident. |
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What does it mean to “zest” something? I have a recipe (a stir fry) that calls for me to “zest” a navel orange, and to “blanch” the orange zest for 1 1/2 minutes “with water to cover.” It later says I should add the orange peel to another part of the dish. Is the zest the same as the orange peel. Help! (I found your site when I typed “what does it mean to zest?” in Google.) -J |
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The zest refers to just the colored portion of citrus peel. This outermost part of the peel has a great deal of flavor but if you get into the white part underneath it will be bitter. You can zest an orange by carefully removing that thin colored layer with a carrot/potato peeler. Tools are available for zesting as well but would not result in strips suitable for blanching as your recipe states. I have a nifty little zester tool that has five holes across the top to pull off the zest in long thin strips. Many cooks swear by a microplane grater for zesting. You can read more about these at "Nifty Herb and Spice Gadgets." |
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Hi, A neighbor showed me a print out he had of spices with an explanation of what they are used for. I tried to find it with your email address but couldn't. Could you help me out? Thanks Mary Ann |
I wonder if you are referring to the article "Basic Guidelines for Seasoning
with Herbs and Spices?" |
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I have several recipes that call for a "garlic button". What-the-heck IS a garlic button? I would appreciate your input. Thanks. C |
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Cloves of the garlic head seem to go by many names. I've never heard them referred to as buttons but I have heard them called "toes" or "buds." These must all be regional references. |
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I have never used herbs etc much in cooking and would like to mend my ways. Would you please suggest eight or ten of the most popular herbs that I should buy. I am anxious to go in for herbs etc because I've been advised to cut down on salt. Thanks --- JR |
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Using herbs and spices to replace salt is an excellent idea. Dill, seed and weed, is a good start. Other seasonings to start with would be oregano, thyme, cumin and allspice. Basil and garlic are better fresh but also available in dried form. Rosemary and chives are both fun to grow and much better fresh than dried. For great flavor combos look into curry powder and salt-free chili powder. Look over the articles page for more information about all of these herbs and spices plus other cooking ideas. |
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Hello. I was searching for information about camelina seeds, but could not find an article about it. Could you please, write about it? Where it is planted and where it can be bought? Best regards, KM |
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Hmmm, camelina, I've never heard of that. I did find plenty of information about it when I did a Google search. Camelina sativa, sometimes known as false flax, is currently being studied as a plant-based oil. I'm not sure it is generally recommended as safe yet so you might want to surf around a bit yourself and see what you come up with. I used "Camelina seeds" in Google.
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Hello! I read that drinking tonic water would get the ridges out of my fingernails. It is the quinine that does the trick. Then I heard that quinine is a poison and is no longer actually put in tonic water, it's just soda. So what's in my gin and tonic anyway???? And is quinine in a drink going to cause me harm? Your pal, VZ |
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Seems that quinine is used for treating certain conditions these days and can be overadministered. I did a Google search of "quinine safety" and came up with this complicated explanation about tonic water: "The FDA does not allow more than 2.45 mg/ounce of quinine to be contained in a carbonated beverage (CRF 21 part 172.575). Results of a pharmacokinetic study demonstrated that daily consumption of 80 mg of quinine per day (equivalent to approximately 32 ounces of a tonic water beverage) did not significantly alter the pharmacokinetics of astemizole, nor was it associated with any clinically or statistically significant effect on the QT interval." I'd say if you are very concerned about this matter, or if you wish to use quinine medicinally, that you check with your doctor.
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How do I extract flavor from mint leaves to make mint candy? My neighbor has the wonderful smelling mint. I think it is spearmint. The Fair is coming to town in August and I want to enter a mint candy made with her mint leaves. Please help me if you can. Thanks in advance, K |
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Depending on the type of candy you want to make, you can get the flavor many ways. You can just use it chopped, like any herb, or infuse it into a liquid. For infusion, pour a hot liquid over the mint sprigs and allow it to steep for 30 minutes to an hour, depending on the strength you want. A simple syrup of 2 parts water boiled with one part sugar might be a good start for candy making. Did you see the Mint Pesto Brownie recipe?
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Can you help me with ingredients for making my own blend of pickling spice? I know some of them but not all. Thanks, J |
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This is one of those blends that brings to mind the saying "There are as many recipes as there are cooks." Spices that you might choose from include allspice, bay, celery seeds, cinnamon, cloves, coriander, crushed red chiles, ginger, mustard seeds, and black or white peppercorns. You probably already know that you will want to use whole or coarsely cut spices.
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HI, Just found your site as I was looking up "how to extract mint juices. Nice site, found some wonderful information, thanks! I have a mint plant that for the past 10 years I have done nothing with, except to let it grow! Now it has little yellow flower like on it. The flower has more of the mint scent then the leaves do. Can I use the flower for the juices? Or just the leaves? Thanks, B |
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Glad you are enjoying the site! After ten years, your mint plant must be huge. When you speak of extracting juices, I am going to assume you refer to using the mint for cooking and/or flavoring. If so, the mint flowers are edible. |
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How do I store Dill weed? Can it be frozen? Thank you, L |
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For short term storage just wrap the dill fronds in plastic wrap or a self-closing bag and store in your refrigerator's vegetable bin. In his book The Herbfarm Cookbook, Jerry Traunfeld suggests pureeing 1 cup of herbs with 1/4 cup of olive oil for the best results in freezing. Just store the puree in a freezer bag and slice off the amount you need for your recipes. |
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Is there a rule of thumb used to determine the amount of herbs and spices to be used when a recipe is doubled, halved, quadrupled, whatever? I've heard that one should not change the amount of herbs/spice in the same proportions that one does other ingredients. I know that one should go light (one can always add more), but believe that I've heard that there is a guiding principle to use in this situation. Thanks BH |
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I vaguely remember a rule like this from to past, too, but never follow it. I have always adjusted the seasonings in the same proportion as other ingredients when halving or doubling without any problems. |
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Can you tell me why I get bugs and insects in my red peppers (ground) I store on the shelf? thank you ET |
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This is rather surprizing since many gardeners use cayenne pepper spray to repel pests! One reason I can come up with is that maybe your peppers have not been completely dried before storage. Or perhaps the insects are in your storage containers. Be sure to check for any "activity" before filling them. |
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I was wondering if you can freeze fresh basil. I have a bet riding on this! Thanks, from an herb grower in Michigan. |
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I hope your side of the bet is that you can. Freezing is a common way to preserve basil. The leaves should be stripped from the stems and laid out on a baking sheet. Set in the freezer and then transfer to plastic bags or freezer containers after they are solid. One source suggests pouring boiling water over the leaves before freezing to keep them from blackening. You can also chop the leaves, place them in ice cube trays along with a bit of water and freeze them this way. Pesto freezes nicely as well. |
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What brand of soil should I use for my rosemary plant. LM Lake Forest, CA |
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Rosemary likes a well-drained soil with a pH of 6.5-7.0. Plant it in a sunny place that you want to keep it for awhile because it doesn't take well to transplanting. If you are going to plant it into a container, work a bit of sand into an all-purpose potting soil mix. Before planting in the ground, work the soil with sand and compost or other organic matter. |
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My mother was threading up cayenne pepper to dry and the heat of the peppers are still on her hands any suggestions...She keeps her 93 year old mother and is causing a problem. ASAP...Thanks DB |
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Oh, gee, sorry to hear that. I know it's a painful condition but I've never found anything besides time and lots of handwashing to help. I wonder, though, if aloe would make a difference with the pain? As for transferring the burning onto another, gloves are the only prevention that might provide immediate relief. Might want to consult a doctor on this one. Let this be a lesson to all of us. When handling chiles, latex gloves may be cumbersome but they will protect you from the capsaicin. |
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Hi, Brown spots have appeared on my basil and I wanted to know what it is and how do I get rid of it? Thanks, MJS |
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I can think of three potential reasons. 1) Basil is sensitive to being knocked around so maybe you have it in a spot where people or pets brush against it repeatedly. 2)Dark spots will appear on the leaves if water pools up and takes a long time to dry. Make sure you are watering from underneath or that any dew that collects overnight will dry off quickly by giving it plenty of morning sun. 3) Your basil has fusarium wilt. If this is the case, the plant is probably dying by now and should be destroyed. This sort of problem starts with the seeds and will infect the soil so when you get a new plant, put it somewhere else. |
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Good afternoon, I came upon your web site and the wealth of information that you offer - thank you for the service/support. I have a question for which I was unable to find an answer at your site: Is there a point beyond which basil no longer tastes like basil (more like peppermint, although it is not of the peppermint basil variety, or 'woody') if it is not picked in time? For the second year in a row we've planted the standard variety basil plants (both green and purple) and although we've enjoyed the herb to this point in the Summer, it now seems as though the same basil plant is yielding leaves that taste more like peppermint...last year the taste turned mid-Summer to a 'woody' taste. Basil was planted and is growing in pots - no other herbs present. Have we lost our minds or is this
possible? Any ideas or suggestions? Any information you could provide would be greatly appreciated. A City Gardener in Toronto |
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Yours is an interesting question. Although I could not find any information to support my theory, I do have one. I suspect that as the plant matures the essential oils become more intense, changing the vague menthol bite into the peppermint taste you describe. My own plant has a much sharper taste now than it did earlier in the season. I also wonder if irregular watering could be the culprit for your plant's changing flavor. Be sure you don't let the basil go dry to the point of wilting but also make sure the pot drains well. Don't forget to pinch off the flowers to encourage foliage growth. I'll keep looking for a better explanation. |
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I live in CA, but have been to Moosewood Restaurant in Ithaca many times when my son-in-law attended Cornell and I visited...I just purchased Maranatha organic roasted tahini and want to make baba ganoosh...which I am unsure I'm spelling incorrectly. It is a mixture of roasted egg plant, tahini and lemon and fresh garlic. I have three Moosewood cook books, but this recipe is not in them. Can you help? KC |
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If you have the Enchanted Broccoli Forest, check out the recipe for Spicy Eggplant Puree. I found another simple one in Deborah Madison's Vegetarian Cooking for Everyone that combines a roasted eggplant with 3 cloves of garlic, 1/4 cup tahini and the juice of a lemon. Season it with salt and drizzle with extra virgin olive oil. In Mediterranean Light, Martha Rose Shulman uses 2 eggplant, 1 lemon, 2 cloves of garlic and lightens it up by using 4 Tablespoons of plain yogurt and only 2 Tablespoons of tahini. She also adds a tomato and a green pepper. By the way, Deborah spells it Baba Ghanoush and Martha Rose spells it Baba Ghanouj. |
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Hi-I planted dill weed in my garden this year for the first time and they have become quite tall. I'd like to start canning pickles and I wasn't sure when the dill is ready to use. Some bunches of them have yellow flowers on them-does that mean they're ready to be cut? Could you please let me know? Also, once they're cut off do they keep growing back year after year? Thank-you for your time. KJJ |
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You can, and should, take trimmings from your dill plant throughout the season. Snip the fronds at their base from the main stem. You will also want to trim the flowers to encourage more leaf growth. Dill is an annual herb so it will only last for one season. |
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I am new to the world of herbs and am floundering around on my own - I need help! What can you suggest? N |
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You have come to the right place! Just take a look down the articles list, you'll find all sorts of information. Please explore the site and write with more questions if you don't find what you are looking for. |
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Good afternoon, Could you give me an idea where I might find the ISBN for an old Sunset book on making curries and curry powders. Regards, JN |
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That's a tough one if you don't have the specific title. Check with the folks at Jessica's Biscuit, a major online cookbook shop. I found quite a few books about curry from Sunset there but most were recently published. |
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I hope you don't mind, but I wanted to let you know that the proper spelling for the stuffed chilies dish you have on your site is: "Chile Relleno". The verb rellenar means to fill. Thanks! B |
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Don't mind a bit, thank you! That is sort of an embarrassing mistake to have throughout a website. Hopefully I have found them all! |
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Hi, A while back I grew basil, thyme, marjoram and dill from seed. They are sitting in my kitchen window in full sun. All are growing well except recently I noticed that the basil stems, close to the soil are turning black. Not the leaves just the stems. I read an article earlier about the leaves turning black, but this has not happened. I was wondering what the problem might be and would they still be edible? The basil is about 6 inches above the pot. The leaves would be about an inch and a haft in diameter. Also this is my first time growing herbs. So I really don't know when they are ready to use. Should the leaves get bigger first? NV, Canada |
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That's terrific that you are having such success with growing herbs indoors. I don't think the black stems will render the basil inedible and may not be a problem at all. The stems of my plant are quite dark but the plant is healthy. If the stems are becoming mushy as well as darkening, there may be a problem with root rot that is often caused by too much water or a container without drainage holes. You can pinch leaves from the plant any time now. Snip or pinch the stems just above a pair of leaves. This will encourage more bushy growth as well as giving you a tasty seasoning for your next recipe. |
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I live in Baton Rouge, Louisiana. Where can I purchase McCormick's Herb Province seasoning? DM |
Most major supermarkets carry the Schilling/McCormick seasoning line. The
blends are sometimes displayed separately from the basic herbs and spices. The product you are looking for might be labeled as "Herbes de Provence." |
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Hope u can help?? My rosemary plant has this white (looks) powdery stuff on it. Yet its only on the new shoots that grew in place of sprags I had pinched off earlier....I adopted this plant 4 years ago ( its almost 10 years old now) and have not seen this happen to it before. This white stuff is a little on the sticky side ... could this be a sap resin? or something to do with pollination? In the picture attached I circled to the new shoots and this white stuff is visible ...we have bad winters so it does come in during the cold months......and we just put it out about 4-5 weeks ago. Do you know what this whit stuff is???? (and its VERY strong in rosemary scent) |
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I suspect your plant has a problem with powdery mildew but am not positive. I suggest you snip off a sprig of the problem and take it to your local garden center as soon as possible for a positive diagnosis and treatment suggestion. Most pests and disease will strike the tender new growth first so that may explain why the problem is occurring where you have pinched. |
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I moved from Florida to McDonough, Georgia and cannot find poppy seeds for my baking. Can they be ordered through you?? Thanks S |
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I don't sell plain herbs and spice, only blends. Poppy seeds are fairly common at most supermarkets in the spice section. You will get the best prices if you order larger quantities via mail order. Check my favorites Penzey's or Atlantic Spice if you want more than a small jar. |
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I have oregano growing in my herb garden. What's the best way to dry it for use in recipes? SV |
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The best way to use your oregano in recipes is fresh but if you have so much that you do want to dry it there are a couple of easy ways. For small amounts you might simply spread the leaves and tender stems in a single layer on paper and allow to dry in a place where they won't be disturbed. This way you can crumble the dried leaves onto the paper and use it as a funnel to pour into a storage jar. Large bunches of herbs can be tied into bundles, by their stems, and hung upside down in a dark, dry place. It helps to suspend them within paper bags so that you can catch any leaves that might fall off as they dry. Either way, make sure the herb is completely dry before storage to prevent any mold from developing. Read more about this wonderful herb at "All About Oregano." |
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Is Perilla (sp?) edible? I've heard it also called "purple basil" but it has no basil scent. D |
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Perilla, common to Japanese cookery, is indeed edible. It is sometimes called by its Japanese name Shiso. It may resemble purple basil but cinnamon-scented perilla is actually a member of the mint family. This attractive plant is often grown for ornamental purposes so before eating it, I would make sure the perilla has not been treated with any sort of chemical. |
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Please help. I am trying to find kafir lime leaves to marinate some chicken. What can I do? M |
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Check with your local Asian foods market--they may have them available fresh (or be able to get them for you). My Thai cookbook says this hard to find ingredient is also sold dried or frozen but none of my regular sources offer this. You might even be able to request that your favorite local supermarket produce buyer order them in special for you. |
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First, let me say I get your E-mail and I love it and your page. It's the most comprehensive I've found. I'm the girl that can kill silk plants, but my herbs ... well, they're thriving! I'm growing chives, 4 types of Basil, Rosemary, Oregano, Dill, Cilantro, Thyme, Arugula, Marjoram and Italian Flat Leaf Parsley. Now, for my question ... Can you root the parsley? Why I'm asking is that when my Basil got too big, I cut off the tops, plunked it in water and rooted new plants! Can I do this with my parsley? I'd like to make more plants. Thanks for your help. SW |
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Well, gosh! Doesn't sound like you need my advice at all! I did not know and have never seen any mention of rooting basil in water. I'm going to try it. As for the parsley, this may be more difficult because the roots don't generally like to be moved. But you are on a roll--give it a try. Thanks for your compliments, too, I am glad you are enjoying the monthly newsletter and the site. |
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Hi, I have a tin of poppy seeds for baking and was wondering how long do they last? They are still mostly dark in color but some have lightened up a little. I know they are at least 3 years old and probably a little older. Thanks for your help. VB |
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After three years, it is probably best to go ahead and replace your poppy seeds. The best way to tell if seeds (sesame, too) are still good is to take a deep sniff of them. A rancid smell is hard to describe but I think you will know it. Just seems "off." Fresh poppy seeds have a sort of fresh soil scent and sesame seeds have a light floral grass aroma. |
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Great Website!! Could you tell me how much dry basil you need to equal the same amount of fresh basil? I have a recipe that calls for 4 oz of fresh basil and I would like to use dry basil. Thanks!! AD |
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Generally, you use one-third to one-half as much of a dried herb to substitute for fresh. Since your recipe calls for so much fresh basil, it must be a central part of the dish, you may not get the same results if you use a dried version. Read more on this subject at "Fresh or Dried?" |
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I am looking to buy young plants or seeds of Mexican Oregano ( Lippa Graveolens ). Do you have these or can you direct me to someone who does. Thank you, H |
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These seeds were harder to locate than I expected but I did find a source at www.nativeseeds.org. In his book Mexico: One Plate at a Time, Rick Bayless also suggests Johnny's Seeds as another source for Mexican Oregano but I didn't find it listed in my catalog. You might write to them and ask about it. |
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Hi, can you please tell me the name of the shrub or plant that produces capers? Thanks |
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Capers are the unopened flower bud of a Mediterranean bush, Capparis spinosa. Check out "Capers Uncovered" to read all about them. |
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I have a recipe for split Pea Soup that calls for Sazon without the ingredient Annatto. I can only find Sazon by Goya that says it has coriander and annatto. Where can I buy the kind without? What would it do if I have to use a packet of this one that I have? Thank you for your help! gbc |
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I was not familiar with Sazon until your letter sent me on a search. I located a source for the South American seasoning mix here. Since the first ingredient in this commercial mix is the flavor enhancer MSG, I kept looking for something a little more natural. That's when I found this recipe that you can make at home. It is a chopped mix of onions, garlic, peppers and seasonings that sounds like it would add more flavor to your soup than the dry mix. I think your soup would still be quite good with the addition of the annatto. Read more about this spice at "All About
Annatto." |
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When a recipe calls for, say, a cup of basil or cilantro should I pack in tightly the herb into a measuring cup or use a weighted scale for 8 oz? This confuses me constantly. Also...it seems that every veggie has a different blanching time...is there any chart you can send? |
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If you are using chopped or minced herbs, just fill up the cup but if you are using whole leaves, pack them down a bit. You wouldn't want to use a scale because herbs are so light, in most cases you would end up with far more than a cup. I'm not aware of any chart for cooking vegetables but there are several comprehensive books on the subject of veggies that have come out recently. If you are interested in blanching for canning or freezing, most books on the subject of preserving foods will have time-tables by vegetable. |
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Hi. My wife is interested in taking curcumin, what % of curcumin is there in Tumeric? Thanks, regards TT |
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The short answer is: I don't know. The long answer is: I try really hard not to give information that may be used for medicinal purposes rather than culinary. Please follow this link Just the Facts for information without hype on herbal supplements of all kinds. For cooking with the spice, be sure to see "All About Turmeric." |
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Hello, I read your article on Corsican Mint but was wondering if you could direct me to a place where I can buy seeds or plants. I cannot seem to find it anywhere. Thanks for your help. JK |
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This seems to be a rather elusive plant, doesn't it? The only time I have ever seen the carpet-like Corsican Mint is on the Martha Stewart show. I checked all my catalogs and the only place I found it was through Richter's. They sell plants. Because mint seeds often produce inferior plants, most gardeners prefer to propagate it through cuttings. You might also call your local garden center to see if they can order it for you. Beware, though, I called my favorite nursery and they hadn't heard of it. When I described it, they tried to sell me spearmint. |
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Hello! Need some quick advice....How long can you expect a compound butter with added FRESH herbs or garlic to last when refrigerated. Some recipes indicate
one week... what are your recommendations. Will the compound butter last longer if you use dried herbs instead of fresh? Do have any solid data on the shelf life in the
frig when incorporated in butter.. This is a great site! I look forward to hearing from you. Thanks! LT |
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I've never really tested the theory but I'd say a week or two at the least. Every cookbook I looked at suggested a different length of time for storing flavored butters. The fresh herbs won't make the butter go bad and the butter should serve as a sort of preservative for the herbs. Dried herbs would probably last longer. If you want to keep it longer than a week or so, and compound butters are great to have on hand, try something the restaurants do. Mix the butter with the herbs and then shape it into a log on a sheet of waxed paper. Roll the log into the paper, wrap that in plastic and then store in the freezer. When you want to use some, simply cut off a slice. |
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Where are Chives grown? When are they harvested? What variations are sold? Give me some history on the food? Does it have any mythological or mystical features? What type of nutrition does it provide? HC |
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I trust you have read All About Chives. Chives are native to Europe and Asia but are cultivated all over the world today. I have seen regular chives, garlic chives and a fat-leaf chive that is good for freezing. Freeze-dried chives are a common commodity. They have been used as a food for 5000 years but are rarely considered a medicinal herb. Chives may be snipped from the plant (about 2 inches from the ground) anytime after the plant is six inches tall. They can be grown year around if brought indoors during the cold season. Otherwise they will die back and go dormant for winter. Chives have been thought to drive away evil spirits and disease when clumps are hung in the home. Nutritional information about herbs is difficult to come by so I am uncertain on that
subject. |
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Hi, I have just picked some bay leaves from a relatives garden but don't know how you dry them and if they need washed etc. Please can you give me some help!! |
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You don't really need to wash them, just sort of brush them off. The leaves will curl up if you let them dry naturally so you might prevent this by placing them under a weighted screen if possible. The curling really isn't a big deal unless they are very small. I do encourage you to use as many of them as you can in this fresh state. They are terrific! |
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Do you have recipes using epazote? M |
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I have only recently begun experimenting with this delightful herb. Although I haven't written any recipes with epazote yet, I love adding it to beans and stews. Rick Bayless' cookbook Mexico, One Plate at a Time puts the herb to good use. Watch this site for "All About Epazote," coming soon. |
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Hi, Thanks for all the info on your website. Someone had written you asking about drying the cardamom they were growing. I am wondering if they ever wrote you back. I am interested in growing a few plants, but do not know how to start. Do you have any advice? Thanks, S |
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No word back from the cardamom-growing reader but I am guessing he or she lives in a tropical part of the world. Cardamom is apparently a difficult plant to grow which is why it is an expensive spice. The Richters catalog sells plants and seeds, reporting that it is a pretty houseplant but rarely flowers as such. They also say that the seeds are difficult to germinate but that the plants will grow in zones 8-10 (on the US Hardiness Scale). Another of my resources does not recommend it for the home garden. If you do decide to try it, be sure to give your plant a steady supply of water and seek out a local expert for site specific growing advice. And let us know how it goes! |
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What type of herbs and spices were used during the time of the Louisiana Purchase? Thanks for your help. J |
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The spice trade was alive and well in 1803 America. Black pepper, cinnamon, cloves, allspice and ginger were typical spices. Thomas Jefferson is known to have served ice cream flavored with vanilla beans and sesame seed cookies. Many herbs were grown in home gardens including sage, mustard and dill. |
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Great site!! Do you know of a source (either mail order or Internet) where I could purchase poppy seeds in quantity? I want to try a recipe for bread that was my grandfather's and it calls for a pound of poppy seeds. My local grocery store sells 2 ounce jars of poppy seeds, but I'm looking for a source that is a little more economical. Thank you! |
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I just opened a wonderful bag of Holland Poppy Seeds from Penzeys. Their price for a pound is $5.90. Depending on where you live, you might also check into Atlantic Spice (Eastern US) or San Francisco Herb (Western US). These sister companies seem to have better prices. Any chance you would share your grandfather's bread recipe with us at the Reader Recipe Exchange? |
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Many recipes call for mild mixed herbs. I assume it is per personal preference. But with crusting meats, poultry and fish, I am not always sure which ones to use. If the recipe calls out for crusting a salmon fillet with mixed mild herbs, which do you recommend? |
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"Mild herbs" probably refers to those that combine well with other flavors like basil, thyme or marjoram rather than strong herbs that tend to dominate such as tarragon or rosemary. The latter do compliment meats and poultry handsomely but are perhaps better with just a bit of salt, pepper and garlic. Salmon would be pleasant with a combination of dill, chives and lemon or thyme, basil, oregano and savory. |
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Hi, I have a prolonged viral infection and my mom told me to use dill weed, make a tea, this is good for an infection. I want to get better quick, I have been sick for awhile. Is it the weed or the seed that I should use? Thanks, HG
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Sorry to hear of your ill health. Because I am a cook and not an herbalist, I make it a policy not to dispense any sort of medicinal advice. A pleasant tea can be made from a teaspoon or two of dill seeds in a cup of hot water for about 15 minutes. However, the only health claim I make for this concoction is that it may relax you. |
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Is there a list of ways to use herbs? What herbs are used for in cooking? Which are the best to use for certain foods? Thank you very much for your help. EJ |
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I would like to think you came to the right place to find the answers to your questions! This site deals only with herbs for cooking and you will find ideas for using each herb at the individual "All About..." articles. You would also probably be interested in the article Basic Guidelines for Seasoning with Herbs and Spices. |
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I have a recipe that calls for summer savory, but am unable to find it in any of my local grocery stores. Is there any type of substitute? Glenn H |
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You may be able to find dried savory in the spice aisle at the supermarket or at a health food store. You might also look for a plant at your local garden center. I just picked one up and I love it. Since you don't say just what the recipe is, I'm not sure what to suggest as a substitute but you might try just a bit of mint and some black pepper or just go to a new herb all together. Maybe something like oregano, arugula, sage or dill. Check out Basic Guidelines for Seasoning with Herbs and Spices to match up the ingredients in your recipe. |
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If purchased fresh in the grocery store, what's the best way to store it for longer freshness. The store had it with the garlic, not in the cooler section with other vegetables/herbs. I love fresh basil, want to be able to keep it longer. Please advise. Thx. L |
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The most important thing to remember when it comes to storing basil is that the leaves will turn black if exposed to temperatures much below 50 degrees (F). If your basil comes in a package or container, leave it in that and store in the vegetable bin of your refrigerator. If it was purchased loose, wrap it in paper towels, then plastic. You might also try storing your basil with the stems immersed in water like flowers in a vase. Secure a plastic bag over the top with a rubber band and keep on your counter at room temperature. Basil does seem to have the shortest shelf life of the fresh herbs and the easiest way to ensure a fresh supply is to grow your own! |
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Is it ok to freeze garlic powder and sesame seeds? Thanks so much. BA |
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It is probably a good idea to freeze sesame seeds if you have a large amount of them as they will turn rancid sometimes at room temperature. I don't think I would freeze garlic powder, however. Seems to me this would introduce a level of moisture that would cause it to clump. If you want to store garlic powder long term, try putting it into a dark container with a tight fitting lid and place in a dry area. |
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Hi, Could you please do an article about asafoetida?
Cheers John |
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Interesting request. I was not even aware of this stinky resin until your note sent me exploring. I found some good information about it at "the epicentre" website. |
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Can you freeze fresh strawberries (without them becoming mushy)? |
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As far as I know, there isn't a way to prevent frozen berries from becoming mushy. You can take a few steps to keep them from simply falling apart upon thawing, however. Avoid washing them at all, if you can, to start with, then gently remove the stems. Space them out on a paper-lined baking sheet so that they are not touching and place in the freezer. After they are frozen, transfer to storage containers. When you go to thaw them, try reversing the process and they might retain more of their original shape. |
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We usually buy a medium box of jalapeno peppers because it's a little cheaper that way. Even though we use the biggest part of them, they usually start to go bad after about a week. I'm really not into canning but I was wondering if you knew of any way to use the deep freezer or even in the freezer on a refrigerator. |
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To freeze the peppers you could go ahead and stem, seed and chop them as you would in preparing them for a recipe. Spread the pieces out on a paper covered baking sheet and place them in the freezer. After they are frozen, transfer them to a bag or freezer container for storage. With this method you will be able to easily remove the amount you wish to thaw but you would only want to use them in cooked recipes as they will become a bit mushy, or water-logged, when they thaw. I must confess, I haven't tried this with jalapenos but I know it works with onions and bell peppers. Be sure to wear gloves if you are going to handle large quantities of chiles at one time. |
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Hi. I'm experimenting with a new recipe and it calls for tomato powder. I've never heard of this or seen it (not that I've ever looked for it before!), so could you tell me what
this is and where I might find it. Thank you so much!! CV |
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Tomato powder is dried tomatoes, as you probably suspected, that can be used for flavoring pastas, breads or anywhere you would like a nice deep red color or the flavor of tomatoes without introducing extra liquid. I've used it in the past for making spice blends for camping. It can be difficult to find but it is available from Pendery's and the Baker's Catalog. |
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I'm interested in finding herbs in Louisiana that grow wild. I see a lot of them growing in the woods and fields around our home, but I'm unsure about what I may or may not be looking at. Do you have any suggestions for me? Is anyone else interested in finding wild herbs in Louisiana? Thanks, Jan |
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I haven't done any foraging for wild herbs myself but you might do a search at the Louisiana State Agriculture Center website. You could also contact your local chapter of the Herb Society for help here as well. If anyone is interested in contacting Jan for hunting wild herbs, please write to this site and we will forward your message on to her. |
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Hi, just found your site...now it's on my favorites list! What is the dill relish you listed in your deviled egg recipe?? thanks |
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Hey, glad you have joined us! The dill relish in the Dilled and Deviled Eggs recipe that you found at All About Dill is a commercial pickle product found on shelves at most supermarkets in the US. It is generally made up of minced pickles, onion, mustard, red bell pepper and spices. Sweet relish is the same combination but made with sweet pickles rather than dill pickles. If you cannot find it, minced dill pickles would work for the deviled egg recipe. |
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I'm a culinary student and just last week in school, we talked about peppercorns. My teacher told us that there are 4 types of peppercorns. White (ripe & red), Green (unripe), Black (half ripe, dried), and Pink/red (berries from rose plants). My question is, if I wanted to use red peppercorns, why can't I just use the ripe/red skin on peppercorns? Why use the berries? Is there anything wrong with unpeeled ripe/red peppercorns? Thanks |
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To the best of my knowledge, you would not be able to find the ripened peppercorns, which may be yellow or red, with the skin still on them. This outer shell is soaked off or washed away in the process of producing white pepper. I can't tell you exactly why this is done or how the process evolved, only that most experts will tell you that there is no true red peppercorn. Be sure to read All About Peppercorns for more information about the world's most important spice. |
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Hi there, could you point me in the direction of some sort of categorized index of spice or herb blends? I'm looking for more unusual (but still palatable) combinations, with a preference for spicy as well as sweet flavours. (eg. orange rind & freeze dried chocolate being the kind of idea.) hope you can help. thanks. Greg |
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I am not aware of any organized index for spice blends because each blend is unique to the producer. You will find a wide variety of blends listed in herb and spice catalogs like Penzey's, the Baker's
Catalog and some of the other links from this site. You might also like the book Herb Mixtures & Spicy Blends if you are interested in making your own. |
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I recently planted my first herb garden...I would like to know the best way to cut my herbs...for instance in the middle of a stem, from the base of the plant etc. I have planted basil, chives, oregano, thyme, parsley, and dill...all the plants seem to be thriving but I don't want to kill them or prevent them from further sprouts by cutting them the wrong way. Any help would be appreciated. Thank you, CO |
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Your garden sounds great! Snipping herbs is like pinching other plants back to encourage growth. For most of them, pinch sprigs about half way down a stalk at a point just above a pair of leaves. Keep in mind the shape of plant you are creating as you do it and never take more than one third of the plant at a time. For the chives, clip the leaves at the base of the plant.
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I read in a Household Hints Helpful magazine that I have kept in my library since 1993 that said that if you are having trouble with mice to put peppermint leaves around and they will run - it said that they hate the smell of peppermint leaves. I have never heard of peppermint leaves - where do I get them and well, have you heard anything comparable to this tale? |
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This natural remedy for repelling rodents dates back to the Middle Ages. Spearmint leaves are said to have the same affect. You can find dried mint leaves at most spice shops but it is easy to grow your own. Be sure to see the article All About Mint.
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Hello. My 8 year old for some reason wants to know what the plant looks like and how it is grown and harvested. Can anyone help me out? Thanks |
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Thanks for your question, I had never seen a sesame seed plant either! I found two nice photos by doing a Google image search. In addition to the information found in the All About Sesame Seed article, I can tell you that the plants are an annual, grown 2-4 apart for about four months before they produce a seed pod, or capsule. The pods ripen from the bottom of the plant up and are cut then shocked, like corn. They are threshed, dried and cleaned. Some are hulled to produce the common white seed.
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I am looking for a spice, It is called Pinch. It is from a deli in New York. Can you please help me find this one item. I used to have a large amount from an old friend but have since lost contact with them and if you could help me find a direct link or a place in Houston TX that carries it I would be so happy.
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Sounds like "Pinch" might be a proprietary blend. These are seasoning combinations developed by spice companies. Pinch maybe have been developed just for the deli in New York or by their supplier. Your best bet would be to contact the deli and ask for more information. They may be willing to send you some or point you in the direction of a company who will. |
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You sent me homemade crackers for Christmas and, as you know, it has always fascinated me that you make crackers! They were delicious. Will you share the recipe with your readers? Thanks, your sister |
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This is one of those recipes I have had forever. It's been tinkered with quite a bit but I think the original came from a magazine advertisement for Hidden Valley Farms Ranch Dressing Mix. Ranch Crackers: 1 bag (14 ounces) plain oyster crackers, 1 package dry Ranch dressing mix, 1/4 teaspoon lemon-pepper, 3/4 teaspoon dill weed, 1/4 teaspoon granulated garlic, 1/2 cup vegetable oil Combine dressing mix with oil; add spices. Pour over crackers, stir to coat. Place in 300 degree oven for 15-20 minutes. To make crackers from scratch, don't miss the recipe for Hot Crackers at All About Cayenne Pepper.
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Hi from a satisfied reader. I enjoy reading about your escapades and new finds. The recipes are interesting although I haven't yet tried them. I am a "lazy" cook (just a few ingredients and not a hundred steps per recipe for me) but I will incorporate pieces of many I read into my own. Keep sending and I'll keep reading. BK |
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Thanks for the feedback on the newsletter. The free update comes out once a month around the 20th. |
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Turmeric and tumeric. Are they one and the same, just two different spellings? Or are they two different herbs/spices all together?? txj |
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I believe they are one and the same with turmeric being the correct spelling. Funny, I had never noticed this discrepancy before receiving your question. Then, the very next day I was given a beautiful plate with different Indian spices illustrated and spelled out. It was spelled "tumeric." One source I checked listed the spice as Turmeric but misspelled it once as tumeric in the text. There is no entry for tumeric in the dictionary. |
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How can I off set the spice of red pepper flakes when you put too much in? thank you |
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Rodale's Illustrated Encyclopedia of Herbs suggests a few different things you might try when you have overseasoned: "Strain as much of the herbs and spices as possible out of the dish. Add a peeled, whole, raw potato just before serving. If possible, add more of the bland ingredients, or make a second, unseasoned batch of the recipe and combine it with the overseasoned one. Serve the dish chilled to blunt the taste." |
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I have read your article on Celery seeds with interest, I have been looking out to buy some but despite searching the supermarket shelves in UK and some abroad I cannot find any retail outlet for them. Can you advise a supplier in the UK?? kind regards Richard |
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Sorry you are having such a difficult time finding a basic spice. You might check The Spice of Life as a UK mail order source. |
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What are the effects of thips on a paprika plant and are the effects long term and what pesticides do you recommend? |
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We cover thrips on indoor plants a little bit in a question below. I can't seem to find much information about thrips in my own references but found a great resource for organic pesticides. Oddly enough, it is included in a site called tracker-outdoors that is mostly about hunting. They suggest making a nicotine tea concoction that might help with thrips. That link should take you there. |
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I have been told that fenugreek has many medicinal purposes. I am taking it in pill form for fibromyalgia and weight loss. Am I wasting my time? It is also supposed to give me energy and loss of appetite. Please give me info. Thank you..Peggy |
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These are questions you really should ask your doctor or a holistic practitioner, Peggy. Here at aPinchOf I go out of my way NOT to offer advice on using herbs for health simply because I am not an expert on this aspect. You can find out more information about the spice in general at
All About Fenugreek. |
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I need advice on how to use nasturtium seeds. I understand they can be used as a substitute for capers but exactly how do I do that? Do I need to cook it or pickle it or what?
Cecilia |
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According to The Herbfarm Cookbook you need to soak them in a brine for three days before pickling. I am going to send you the recipe from the book via private e-mail since I don't have permission to publish the recipe here. You might also check with picklenet.com for other recipes. |
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I have several herbs and I use a safe insecticide but I have a problem with little flying insects that look like gnats. They seem to live in the soil and when I spray it only lasts a day and they're back. Because I live in an apartment my herbs are potted indoors. Do you know what these pests might be and how I can get rid of them without harming my plants? Thanks - Vi --Qld, Australia |
Hmmm, maybe you have "thrips" or "flea beetles." Thrips cause the leaves to get yellow, and then brown, spots. Try rinsing them away with lukewarm water. They like dry, warm conditions so you might increase the humidity around your plants. Flea beetles eat tiny holes in the leaves. Outdoors they can be prevented with a layer of mulch around the base of the plants so maybe you could come up with an attractive indoor mulch. They thrive on weeds and plant debris so be sure to pick up any dead leaves that fall onto the potting soil. If you don't think it's either of these pests, maybe you could take one of your pots over to a local garden center for identification.
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What is the German name used for the mixture of
cottage cheese with herbs and spices and do you have a
recipe? KJH |
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Your question
is making me nuts because I am sure I came across this
very same recipe
recently
but now I
cannot find it! I wonder if the name you are
looking for is "quark?" That's a type of German cheese
similar to cottage cheese. I will continue to
search for that recipe. You might do some
experimenting on your own with seasonings like dill
weed or seed, cumin, mustard, chives, black pepper,
paprika or caraway. |
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Can
any one help me find a recipe for jalapeno jelly? NM |
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I have never
made this Southwestern treat but you will find a
recipe that sounds pretty good here. |
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This is my first time at your website and I just
love it. The information provided is usable and
concise. Thank you. I am looking for a book or a
website that contains the nutritional value of some of
the more common herbs such as parsley is high in
vitamin A and C. Do you have any
suggestions? |
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I
am always on the lookout for this same resource! If I
ever find it, I will post a link. In checking
yet again with Amazon, I did come across
The Complete Book of Food Counts
This book does actually list
herbs and spices but only protein, fat and
carbohydrate information.
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Where can I buy "Spike" - it is made
from sea salt and other herbs but I haven't been able
to find it in a store. It is part of a recipe for
baby back ribs. Thanks, DM |
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You
may find this seasoning blend on the supermarket
shelves along with the other herbs and spices.
If not, most every natural foods or health food store
will have it in stock.
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My son brought me
back a range of spices from Nepal. One of these is 'Ajoin'.
Can you tell me anything about it please? Thanks,
jonmac |
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We
would love to hear more about all of these spices! The
closest thing I could come up with in just being able
to compare names was a listing for "ajwain" at World Merchants. Here is their
description: "A
hard seed that looks like cumin or fennel in shape but
with a decidedly musty and base flavor. Very common to
Indian and African cuisine, especially with lentils.
The ground seed can even help reduce the gaseous
effects of beans when cooked for a short time
together. Try it anywhere you use cumin for a
surprisingly different flavor." Please be sure to let
us know if this is the right one.
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LOVE Your website! I
grew Pimentos in my garden and want to preserve them
by storing them in oil. I cannot find anything.
Do you have a quick recipe and do the peppers need to
be cooked? I would think they would to get them
soft, but is it just a blanching? Thanks for your
help.
Pimentos are beautiful peppers that not
many people grow. Good job! After checking
several sources, it seems to me you have two ways to
go. You might roast the chiles before packing
them in oil. Roasting will bring out the flavor
as well as allow you to peel them.
You could also freeze the roasted pimentos.
Blanching--boiling the peppers for a few minutes and
the plunging into ice water--would work for
softening and peeling.
Or you
might consider looking into the canning process for
preserving your peppers. As I have said before,
I hesitate to offer advice on canning because I
haven't done it and you must be very careful with the
entire process.
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What are capers and where do they
come from? Thank you.
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Check out
Capers Uncovered for
lots of information about this popular condiment. You will also
find a tasty idea for an appetizer using capers near the end of this
list.
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Hi, Could you please tell me how to dry some herbs. I heard you could
do it the microwave, is this true. I'm interested in drying oregano,
thyme, marjoram, basil(?), and rosemary. Also, how do you make pickles
out of cucumbers? Thanks for your help, Kathy
The best way to dry herbs is with a food
dehydrator. I don't have one of those either! You can tie them up into
bundles and hang upside down in a dry, dark place. Place some paper, or
the like, underneath to catch any leaves that fall off. How long this
will take depends on the humidity of the location and the individual
herbs so check them often. Do make sure they are completely dry
before transferring to an air-tight container, otherwise they will mold.
I don't really care for the idea of drying herbs in the microwave
because it seems like this would "zap" the essential oils and I have
heard of several oven fires started like this.
As for making pickles, I hesitate to offer advice
because I've never done any canning. It must be
done correctly otherwise you could hatch a batch of
botulism. See if your library has a copy of
Putting Food By or call your local agricultural
cooperative extension office and ask for the Home
Economist.
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I
planted basil, which is growing like crazy. I have more than I can
use or give away. Can you tell me if I can freeze the leaves or
dry them out and store to use as needed? Please advise the best
ways to do either, if this is possible. Thank you.
You
can dry your basil as described above, Basil will turn
black if frozen without blanching so if you choose to
do this, pour boiling water over the leaves in a
colander and allow to dry first. To freeze, arrange
the leaves in a single layer on a paper-lined baking
sheet. After they are frozen, gather up and place in a
bag or other freezer container. Although I
haven't tried it, a method of chopping the basil and
freezing it with water in ice cube trays has
always intrigued me. Then when you want to add
it to a recipe, you just toss in a couple of the basil
cubes. You might also consider making
pesto and freezing this the same way. I also
made some wonderful basil oil once by barely heating
olive oil and pouring it over fresh basil in an
attractive jar. Allow it to sit for a week or
two and then use it for salad dressings or sauteing
veggies.
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How are sesame seeds hulled? LD
I loved this question! It had never occurred to me
how they might do it although I have always heard
the term. The procedure may be done
chemically or mechanically and varies from country
to country. The chemical process is much
quicker, apparently, and the seeds are soaked in
caustic soda. The mechanical procedure
involved soaking the seeds and then applying some
sort of friction and, perhaps, steam. An
Indian method requires soaking the seeds for 10 to
12 hours before pounding with wooden hammers.
Other methods use a sort of stone grinder that
crushes the hulls. The seeds can be dried in
the sun or in mechanical dryers. For home
hulling, check out this website from the University of
California-Davis that illustrates a device for
hulling grains like rice, millet and sesame seeds.
It looks an awful lot like a meat grinder to me.
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I have tried to grow dill and cilantro two summers now.
I also put out basil and thyme. The basil and thyme are thriving,
but the others have "burnt" and dried up. What did I do wrong?
What type of growing conditions do dill and cilantro require. Thanks.
CJ in KY
At first
glance, it would seem a bit odd that you are having this
problem because all four of the herbs you mention require
the same growing conditions: full sun, soil pH of around 6
and moist, well-drained soil. The key may be the one thing
cilantro and dill have in common: They do not take to
transplanting well because of long roots. If you are
buying established plants now maybe you should try seeds
next time.
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:I have
planted the herb catnip and just recently found out that
I could make a tea out of it. Could you possibly tell
me how to go about doing so, because the catnip has
taken over my herb garden along with my lemon mint. PS
I've never paid much attention to catnip
until your question so I looked it up in Rodale's
Illustrated Encyclopedia of Herbs. They
suggest making tea with dried catnip simply by
pouring boiling water over it and allowing to steep.
I don't see why this wouldn't work with the fresh
herb as well, maybe with a bit of your lemon mint
included. Two thousand years ago the Romans
were adding catnip to their salad greens.
Famous naturalist Euell Gibbons was quite a fan of
this herb. He liked to "candy" the fresh leaves by
dipping them into an egg white/lemon juice mixture
and then sprinkling with granulated sugar.
After drying for a day or so, they can be served as
an after-dinner mint.
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I was
wondering where cream of tarter comes from? Could you send
me information on this spice?? I couldn't find it in
McCormick or Schilling Web Sites. KH
Cream of Tartar is a natural derivative of
grape juice. It is used to stabilize egg whites for meringue or
other times you want stiff whites. Penzeys Spices also suggests
adding about a teaspoon to the water when boiling vegetables
to reduce discoloration.
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| I have some cayenne and
jalapeno peppers in my garden. Could you tell me how I would know when
to pick them? I live in Northern IL. CB |
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The cayenne peppers will
need to become completely red before they are ready. This spice is
always dried so when harvesting, cut the stem about a half-inch away
from the pepper and use this to hang the pepper to dry. Once
completely dry, you might want to grind them into a powder but use great
caution, these are quite potent! The jalapenos can be
picked at varying stages of ripeness. The best way to decide how
you like them is to experiment. Once they get a bit longer than an inch,
cut one off and see how it is. Then try leaving a few on until
they begin to turn red and try them that way too.
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| I never realized that the fruit
from cilantro was coriander. This season I let the plant blossom but
what do I do with the coriander seeds? They are still green and on the
plant but I would like to preserve them. Any suggestions?
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You will want to dry the
seeds otherwise they will taste bitter. Simply collect them and
air-dry, perhaps on a screen, before storing them in a container with a
tight-fitting lid. Check
All About Coriander for ideas for
using your freshly dried seeds.
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Last summer I bought a ginger "hand" in the grocery store
and, out of curiosity, planted it. It has not bloomed yet and has
heavily lemon-scented leaves. I cannot find an herbalist or
otherwise who knows whether I can cook with the leaves. Seems that
chicken wrapped in ginger leaves would be a good idea. gss
Ha, what fun to plant a hand of ginger!
Unfortunately, none of my references mention the leaves as a food. Have
you tried calling your local county agricultural extension office? The
Master Gardener there should be able to tell you if they are okay for
cooking.
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| I have lots of fresh mint in the garden. How can I make use of this herb besides putting it in my iced-tea? |
Mint is nice when used with fruits for salads or desserts as well as making a lovely dessert garnish. You might consider adding it to savory salads such as tabbuleh (see
All About Parsley) or into salad dressings like yogurt and cucumber (this is good on fish). I am currently at work on All About Mint so check back soon.
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| Hi I have recently started growing my own herbs. I
have planted Pineapple Sage and it is doing very but I haven't a clue how to use it. Have you any recipe suggestions,
Ta Jacquie |
You can use the many varieties of scented sage the same way you would use regular
sage. But what came to mind first would be a nice chilled chicken salad or in a salsa with mango, green onions and green peppers over fish.
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| I have bought some Garlic in a pot and have planted this within my herb patch, in the garden. How do I know when to dig it up to use it? Also I have planted some Chervil in the same area but it is starting to go a red colour. Before planting it I broke up some of the roots in case it was a little pot bound and I am also keeping it well watered. Any Ideas?? |
After the plants shoot up flowers you will want to cut the stalks back to allow the heads of garlic to use all that energy to develop. Leave a couple of flowers as a guide; when they begin to brown and wilt you know they are almost ready. Stop watering for a few days and then pull the heads out of the ground. Allow to dry out of the sun for a few more days.
One reference book tells me that chervil does not take well to transplanting and doesn't really like full sun. Perhaps your plant is experiencing shock that it may or may not recover from or it's just getting too much sun? Can you check back with the place you bought it from to ask questions?
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| Why do I have trouble growing purple sage? I leave it in the original pot it wilts, I plant it in my garden & it still wilts. I have good soil, lots of worms & everything else goes crazy. Does it not like me? Help Char |
After looking at several sources I have discovered that sage is susceptible to wilt. Two different diseases, Verticillium wilt and Bacterial wilt, can harm plants. You might want to look into the symptoms and remedies for each of these to see if they might be your problem.
But I also wonder if maybe you are overwatering. Apparently sage likes to stay a bit on the dry side. It needs well-drained, neutral to alkaline soil and full sun. NationalGardening.com says the sage plant "...does better if not planted in soil that is too fertile." Who knew that could be a problem but if all your other plants are thriving you must have good soil.
I encourage you, and all gardeners, to find a high-quality nursery to buy your plants from and then ask a million questions. A local nursery is an excellent source because they are familiar with your particular growing conditions and challenges.
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| I am interested in making my own sundried tomatoes with herbs in olive oil. Do you have a recipe to get me started?
Thank you very much. |
Actual sundried tomatoes are tough to do. To use the sun, you will need a very dry climate and protection from bugs and other animals. I don't have a recipe but I could tell you how I would go about experimenting with it if my humidity were not a constant 95%.
Start with Roma tomatoes, halved. Place them on a screen, cut side up and place another screen on top. Set the screens on something like a pair of sawhorses that will support each end but doesn't cover or inhibit the air circulation in any way. Place the contraption in the full sun and set up a fan to encourage drying and discourage bugs. I don't know how long it would take so if necessary I would bring them inside to a dry room overnight and start the whole thing the next day. You would have to make sure they are absolutely dried or they will likely mold. To store them in oil and herbs, simply place them into a clean jar, add some dried herbs and cover with olive oil. Keep in the refrigerator Like I say, I don't know if this would work but I think it would be fun to try. Please let me know if you do.
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| Would you please tell me the shelf life of spices?
I inherited some spices that are at least 6 years old and wonder if they are still good. |
Hmmm, six years old! That's getting up there. Spices don't "go bad" they just lose potency. The best indicator is your nose. If they are still aromatic they might give you some sort of flavoring but try to compare them to newer spices and you will probably notice a huge difference. Whole spices will last much longer than those already ground. Check out the article
Storing Dried Herbs and Spices for more information.
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| I recently ate at a Mediterranean restaurant that served a plate of crushed herbs and olive oil for dipping bread. The combination was great. Do you know what herbs I might use for this?
Thanks. |
This really is better than butter! You might want to try thyme, Greek oregano, marjoram, rosemary or fennel for starters. Kosher salt and freshly cracked black pepper are excellent additions to any combination of herbs. Be sure to see other bread dipping ideas deeper in this site's list of Questions and Answers.
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| What is the pimento that is pickled and sold in jars? Some say red bell pepper, others say it is a different pepper and others say it grows on a tree. I have a pimento pepper plant and wonder if it is really red bell pepper. HELP |
The pickled pimentos are actually the same chiles that paprika is ground from. You might want to read
All About Paprika to learn more.
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| I would like to know a little more about black
pepper? Is there any other change besides flavour
when left on the shelf to long. ie physical appearance. How long can it be kept for?
THANK YOU
Your site is very interesting. |
Black peppercorns can be kept for years as they do not lose their essential oils until cracked. Ground black pepper will not really change in appearance as it ages although the aroma will subside. If you buy it in the ground form, try to use it up within six months, a year at the most. Be sure to read
All About Peppercorns for more information.
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Hi.
I have had a very strange experience with garlic recently. While I was preparing it (I swear to all that is holy) it turned green! I have two other witnesses and they too used cloves from the same garlic bunch and it turned green while cooking it on different occasions. And yes I used the same garlic (hey I was curious) and it didn't turn.
I have never heard nor see such a thing. Could it be that the garlic was bad?
I thought that maybe it was a reaction to using a non-stainless steel utensil, but I used a garlic press and used a plastic spoon to scrape the garlic off.
Mind you that all the utensils (marked stainless steel or unmarked) that I used that day were the same utensils I use on a regular basis when preparing garlic and again I have never had that happen.
Please help me figure this out so that I can buy garlic and use it without fear of it turning green.
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Never heard tell of such an unusual phenomenon before! Only idea here is that maybe you had a green substance like another herb or spinach on the cutting board or in your saucepan. Readers, ideas?
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| Should stems always be removed from fresh herbs before using? Or does it depend on the herb and the recipe? Thanks |
You don't need much to worry about removing the stems of fresh herbs unless they are very large or tough or woody. Rosemary is a good example of one that is generally unpalatable. It also would depend on your recipe. If I am adding basil to a sauce, I might strip the leaves from the main stem. If I'm making pesto, I don't even bother with that unless the main stem is quite tough.
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| Recently I ate in a restaurant that served a steak and potato soup. It was very spicey. I asked what the spices were that were in it. The waitress asked the chef who said it was herbs province. But the waitress did not know what that was and she did not find out for me. |
"Herbs de Province" is a classic French herb blend. A recipe will usually include rosemary, savory, thyme, tarragon and lavender but, as with most blends, there are many variations as well.
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| Can you tell me the names of any clubs/groups in the Buffalo,NY area that are for people with interest in growing herbs? Thanks |
Check into the American Herb Society website for their chapter nearest you.
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| I read your article about bay leaves with great interest. I was born and raised on Cape Hatteras, NC and we have lots of bay which we use extensively in bar-b-ques (Whole pork sholders). My question is this? My father use to go in the woods and cut off White bay branches to be inserted into the meat. He said not to use red bay as it is bitter. I have been trying to find out the difference in the leaves but have been unable to do so. What do you think? |
As I looked up bay laurel in my reference books for you, I noticed that the next entry was always bayberry. I think perhaps there in North Carolina you had both trees around. Bayberry is a fragrant shrub that grows in sandy soils around water. It is unrelated to bay laurel and not used for culinary purposes.
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| What is the nutritional value of chervil? |
I cannot come up with specific nutritional data for chervil but I have found that it is high in Vitamin C, carotene, iron and magnesium. If anyone knows of a source that does list actual numbers, please let us know.
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| How much dried basil do I need to equal 1/2 cup of fresh basil? |
A general rule of thumb is to use half as much of a dried herb as a recipe calls for fresh. In this case you would need 1/4 cup dried basil.
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| This is my first time on the site and I already love it! I am looking for a book that contains all culinary herbs and their uses as well as growing instructions or advice. Do you know of a book in particular? I have seen the posters with the culinary herbs, but I would like to have something a little more extensive. THANK YOU!!! |
Glad you like the site. Check out our recommended book list by clicking on the "related items" bar at the right of your screen. You might find one of the two encyclopedias just the book you are looking for.
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| I would like to know what foods you would use basil in. We have grown a big pot of basil. |
Basil is a great plant to grow, so lush and fragrant. It is also considered THE tomato herb so add it to any dish with tomatoes. Two classic uses for basil are pesto and a mozzarella salad. Be sure to look into two of this website's articles, "All About Basil" and "Endless Pesto Possibilities" for tasty pesto recipes.
Try to get your hands on some Buffalo Mozzarella. Slice this creamy cheese into thick slabs and then do the same with a couple of perfectly ripe tomatoes. Arrange the two on a plate, slightly overlapping, then tuck in some basil leaves. Drizzle extra-virgin olive oil over the top, grind on some black peppercorns and sprinkle with a bit of Kosher salt. Be ready for one of the most terrific combinations of flavors ever invented!
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| Trying to find out where the sesame seed comes from? All I can find is that it's a herb. What is the plant name that produces the seed?
Thank you. |
Sesame seeds come from the "Sesamum indicum" plant native to Indonesia and tropical Africa.
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| When I was in West Africa I had a drink made from a plant called BISSUP. I'm trying to find out more about the plant and if I can buy it in Australia.
Can you help?
thanks |
The only thing I can find out about this tropical drink from Senegal is that it's crimson in color and has a pineapple taste. Perhaps another reader can help us out. Anyone??
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| Hi!
Could you please tell me the difference between black and white poppy seeds apart from the color. In Indian cooking we normally use the white/cream colored poppy seeds.
Your feedback will be of great help to me.
Thanks. |
I was not aware of poppy seeds that were any other color except black, or actually deep blue. However, my best reference book states that the seeds range in color from white to blue to black. I find no mention of any differences other than color.
Most of the poppy seed in the US is from Holland. Perhaps your white ones are coming from one of the other major producing countries such as Poland, Iran, Romania, Russia, Turkey or Argentina.
Thanks for opening my eyes to this colorful tidbit of information!
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| I have added too much crushed red pepper how do
I cut the heat down? |
It's difficult to go back on this little error. Depending on the recipe you have added the pepper to, you might try adding a fat like dairy products or eggs or you could add lots more liquid.
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| I have a bay tree, frequently use the leaves fresh, how would I dry/store them to share as Christmas gift? Love this site! Thanks for your help. |
Try drying your bay leaves in thin layers on an old screen in a warm spot that's out of the direct sun. To keep the edges from curling, place a board atop them as a press. Allow to dry for about two weeks, then pack in airtight containers. Your friends are lucky to receive a gift like that!
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| I have heard that the herb "Savory" sold under the Schilling label is the same as the native plant "Yerba Buena." Is this true? |
Schilling is most likely selling true savory, an herb commonly used with beans. I did find "yerba buena" listed in my Richter's catalog. It's sold as a plant with the following description: "Trailing mint-scented plant; excellent for baskets. yerba buena is Spanish for 'good herb,' and so it is. Delicious in tea, by itself or blended with other tea herbs."
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| I never know what spice goes in what to bring out a delicious flavor. Can you list them ! also what to use them in. Thank You Pat |
Thanks for writing, Pat. Your question inspired the new article "Basic
Guidelines for Seasoning with Herbs and Spices." I hope it helps!
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| What are some ways of drying or preserving cardamom? |
Wow! Are you really growing cardamom? Commercial growers wash the pods well after harvesting and dry them either in the sun for three or four days or in heated rooms for about twenty hours. Surely this would work well on a small scale too. Please write again and tell us about growing this spice. Be sure to check out the article "All About Cardamom" for a delicious cardamom-pecan scone recipe.
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| I have a recipe that calls for coinrau and I have never heard of it could you tell me what it is? |
Perhaps you refer to the orange liqueur Cointreau (pronounced kwan-tro). It's rather expensive but has a wonderful, powerful flavor. For cooking, you might substitute another liqueur called Triple-Sec. If you prefer not to cook with alcohol at all, you might try orange juice.
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| I have a big bunch of fresh parsley. Is there a way to freeze it? How do I dry it? Thank you--Maggie |
You might freeze your parsley by chopping it and laying it out in a single layer on a baking sheet before placing it in the freezer. Once it's frozen then you can pour it into a bag. Only problem with this is that it will be mushy if you try to use it as you would fresh. You could use it in soups or other cooking with fine results.
For drying, tie it into a bunch and hang it upside down in a dry place until it's dried out.
You could use it right away by making tabbouleh. Check for a recipe for this yummy cracked wheat salad at the aPinchOf.com website under the article
All About Parsley.
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| Hello!..Great website! Just wondering if you have any exotic fruit drink recipes (strawberrys, bananas, etc) with a pinch of ????..What do you suggest for making great fruit drinks?
Thanks!!!!!!
Lee |
Great question, Lee. We have found that vanilla enhances pina colodas quite nicely. Next time you go to a Latin market look for a hot-pink powdered rose hip drink to mix with water. Mix it strong and whirl it in a blender with crushed ice (and vodka, if you so desire). The result is a refreshing pink drink. Our research staff is happy to take on the project of coming up with other great ideas. Watch for an article at this site soon!
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| Please send me recipe for pesto. |
For pesto information and recipes, please click to
Endless Pesto Possibilities.
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| Do spices that are in the whole form such as nutmeg or peppercorns have the same shelf life as ground spices? |
Whole spices last much longer than those that have been ground because the essential oils have not yet been released. Kept in airtight containers, these larger spices such as nutmeg, allspice, cardamom, peppercorns and cinnamon sticks will last almost indefinitely. Whenever possible, buy whole spices and grind them yourself to get the most intense flavors.
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| What does the spice mixture "Beau Monde" contain?
I have a recipe that calls for it, but I do not find it at the grocery. |
Beau Monde is a popular, yet oddly elusive, seasoning blend. I've seen it recently in a Schilling/McCormick bottle at the supermarket but I also found this knock-off recipe at this site. If other readers have a better source for the real thing or a better recipe, please let us know.
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| I'm interested in bread dipping spice recipes. I did a search and found some commercial products, but it costs as much to ship them as buy them. Area stores don't seem to carry the products. I would rather make my own to give with home made bread as presents. I need to know what combinations to put together. I would appreciate it if you could point me in the right direction in terms of recipes and or books on this |
I am not aware of any particular recipes or books on the subject but I think it would be easy to come up with your own. My King Arthur's baking catalog listed four different combos that would be easy to create with ingredients from your local supermarket.
They offer sun-dried tomato and basil, rosemary and garlic, roasted garlic and cheese, plus garlic, onion, bell pepper and tomato. I think other combinations that you make for excellent dipping would include an Herbes de Province blend, lemon-pepper and an Italian herb blend.
The key to making your own would be to use the freshest dried herbs you can find and also to use a large cut, or grind, of the seasonings. For example, use a product labled "minced garlic" rather than garlic powder or rosemary leaves rather than ground rosemary. Set your pepper grinder to a coarse grind and use Kosher salt.
To make a sun-dried tomato and basil combination, cut the dried tomato pieces into a dice (this would be easiest using an oil-packed product) and look for whole leaf basil. For 1/4 cup of olive oil, start with 1 Tablespoon of tomato and 1 teaspoon of dried basil. A sprinkling of Kosher salt would enhance these flavors. Taste and adjust if necessary.
Herbes de Provence is a classic French blend of five to nine herbs that you can buy commercially or combine yourself.
Make your own lemon-pepper with dried lemon peel spice, available in the spice section of most supermarkets, in combination with freshly ground black pepper. Go half and half first and add more lemon if the pepper is too strong for you. A bit of dried orange peel is a nice addition as well. Most commercial blends of lemon-pepper will have salt or sugar added.
If you want to make a vegetable combination, look for dehydrated onion bits, minced bell peppers and tomatoes. Chives would be really good too.
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| I was wanting to find out what spices on my nice new spice rack were good to use in which foods. I would love to use them but just don't know which ones to use with which foods and am looking for something on spices to go by. ME |
Coming to this website is a great start! At the end of each of the "All About..." articles look for information about how to use the particular seasoning and what foods it goes well with, plus a recipe that highlights the flavor. Some herbs are commonly used with certain foods, like sage with poultry, basil with tomatoes and thyme with onions, but the possibilities are endless, really. Please explore the website and write again with any questions that arise.
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| I love capers but have only had them in dishes from restaurants. I would like to try them at home but am not sure how to use them. Do you add them at the end or do they cook along with the meat? Can you give me a good recipe to start with? Thanks! |
Capers add a mild peppery and pickled flavor to a variety of savory dishes. You will often find them combined with fish or tossed into salads. Capers are a common ingredient in tapenades, a flavorful spread. A quick search of your cookbook indexes should yield a recipe.
You should rinse capers before using, especially if you are lucky enough to find those packed in salt. They don't need to cook so add them near the end of cooking.
For a terrific appetizer or light meal, try smoked salmon or trout fillets arranged on a plate with a bit of horseradish-cream cheese, capers and a nice flatbread or focaccia. Add lemon wedges and sprinkle on chopped fresh dill for flavorful garnishes.
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| I see all the different grades of olive oil on the shelves. What is the difference in them and what are the uses for them? |
Olive oil grades, extra-virgin, mild and so on, are based on which "pressing" the oil comes from. Pressing is when the olives pass through the grinding stone and the oil is extracted. Extra-virgin is the first pressing resulting in a very green oil with the most flavor and least oleic acid. After the first "cold" press, heat or chemicals may be applied resulting in the various other grades.
Like wine grapes, olives vary from region to region and the best way to find your favorite is to taste. In Italy this is done with a fettunta, or an oiled slice--grilled bread rubbed with garlic and doused with a new oil.
As a general rule in my kitchen, I keep both extra-virgin and mild olive oils on hand. For salad dressings or as a final garnish, I use the extra-virgin but if I will be using it for cooking, I use the mild. Heat will break down the delicacy of the extra-virgin oil and sometimes make it bitter.
For more information on olive oils, visit the olive oil source site.
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| Which herbs are best with eggs? |
Eggs are a terrific background for herbs. A classic combination is eggs and chives but dill is particularly delightful too. For the traditional herb omelet, use fresh parsley, chervil and tarragon or thyme. You might consider spices with your eggs as well. Curry powders make a startling contribution. Mustard is a nice compliment as illustrated by zesty deviled eggs.
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| Garlic is good but the after affects are not so good on your breath and body. Does powdered or pickled garlic have the same affect as fresh garlic? |
Garlic really is the seasoning we love to hate! Although recent studies are showing that garlic may help reduce blood cholesterol, block certain cancers and reduce risk of infection, there is still the pesky problem of bad breath.
Jean Carper of USAweekend.com (4/2/95) reports that all forms of garlic, even powdered, can have health benefits. "Garlic infuses your blood and lungs," she writes, and may give off odor for 4-18 hours depending on your body's individual reaction.
I have found that cooking garlic seems to lessen the negative effect on your breath. Pickled garlic is cooked briefly so it probably falls into a middle range between raw and powdered. You would use far less powdered garlic so I consider it less potent.
Should you find yourself with garlic breath, you might try one of the suggestions found at Epicurious.com. They recommend eating fresh parsley, a coffee bean or a bowl of lime sherbet. But Carper warns these or other measures only serve to dim the problem. You have to let it run its course.
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| Can you suggest what spices would be good to use in a brisket rub? One that could also be used for baby back pork ribs or maybe a variation for them. |
Dry rubs are great for adding big flavor to meats without adding fat. They often have a hot spice like chile or paprika, hints (or more) of onion and garlic along with "meat" herbs like marjoram, oregano or thyme, plus salt and pepper.
We tinkered around and came up with this blend you might like to try. It seasoned a 20-ounce pork loin, prepared on the gas grill, just right:
In a small dry skillet over medium-high heat, toast 1 Tablespoon whole cumin seed and one teaspoon each Mexican oregano and your favorite ground chile (not chili powder). Transfer to a small bowl and mix 1 teaspoon granulated onion, 1/2 teaspoon Kosher salt, 1/4 teaspoon each ground mustard seed, freshly ground black pepper and dried lemon peel, plus 1/8 teaspoon ground bay leaves.
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Hi, what is the mixture for all-spice? thks. O |
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Allspice is a single spice rather than a combination. To find out more, be sure to read "All About Allspice." |
