A Pinch Of Homepage cooking with herbs and spices

Q: Hi, Lemon mint is overtaking my yard. How can I control and get rid of it? PM

A: There is a joke that comes to mind here. The best way to gain the upper hand with some invasive weeds is to move! As you have seen, all mints are difficult to contain. You might start by digging as much of the root system as you can find and then just continue to yank it up whenever you see it. If you don't mind using chemicals your local garden center may be able to point you to one that will help you get a head start on the long battle.

Q: We have moved into a house in the last 6 months that has an 18ft high bay tree. Sadly the leaves are turning yellow then brown and dropping off. Some leaves look as though they have been nibbled. We can find no trace of anything that is eating the leaves. Some leaves are curling at the edges. The trunk of the tree was green and this we have scrubbed off but the leaves continue to drop. The tree has had a flourish of white flowers at the top this year and new growth is evident. Are you able to advise what the problem could be please. TS

A: An 18 foot tree is a out of my area of expertise. You should really consult an arborist. If there is a problem with pests or disease it is probably not too late to treat it since the tree is showing new and normal growth.

Q: Hi, I planted some rosemary seeds in a small container last spring. They germinated very fast and within the year, I had a nice long stalk. About 5-6" tall. I transplanted it this spring and it doesn't seem to be growing at all. Rather, it looks dried out (not sure if its died or not). It gets full sun, I water it
every morning as the soil is dry (I live Tucson).
Please advise! Thank you D

A: Congratulations on growing rosemary from seed. It isn't easy to do! Sounds like maybe it didn't take well to the transplanting, however. Watering it everyday may be a problem, rosemary doesn't like wet feet. Dig into a the soil a few inches and see if it is dry beneath the surface as well.

Q: What is pastry spice? G

A: This must have been a common spice blend at some point in time, or still is in some countries, but it is an ambiguous term to me. It could be cinnamon and other baking spices or maybe a butter-based flavoring.

Q: I have a rosemary plant several years old in a huge wooden planter. It stays in bloom all year long. So much blooms that I can't really cook with it. I want the herb to cook with not for flowers. I live in the Pacific Northwest also it doesn't get a lot of water. It rains a lot here and I only water it in the warmest part of the summer (hi 60's) If I water it more will it quit blooming? HB

A: I haven't run across this problem before with rosemary. Sometimes blooming can indicate a plant is in distress. It might be a good idea to refresh the soil in the planter. Over the years the nutrients wash away. It wouldn't hurt to water more as long as there is proper drainage and you let it dry out. Plants in pots need more water than those in the ground.

Q: Lawry's Garlic Spread--Where can I find it or replicate it? JN

A: Looks like it has been discontinued. I never tried the product but it seems to me you could make a nice garlic bread spread on your own. Soften some butter and then stir in a bit of granulated garlic, maybe some salt and parsley. Spread it on the cut bread and wrap it all in foil to bake it soft or make it crispy by running it under the broiler. See the article "All About Flavored Salts" for more information on granulated garlic.

Q: Hello, I live in Winnipeg, Canada. I have a small Bay plant that I bring in for the winter. I was told that when harvesting the leaves you should cut them leaving about 1/4 inch of the leaf still on the plant rather than plucking off the entire leaf from its stem. Can you tell me which is the proper way? Thanks JJ

A: I can't imagine the point of leaving a bit of the leaf on the plant like that. The best way I know is to gently pull down on the leaf to separate it at a natural point from the plant.

Q: Hi! I was wondering if anyone can tell me if I take cinnamon directly I get irritation in my mouth, if I take small pinches when added to tea it's ok. Shall I continue taking it or internally is it going to harm me? PS

A: This is a question for your doctor or naturopath. I can see, however, how the intense essential oils of cinnamon taken by itself could cause irritation but cinnamon is generally recognized as safe. We are all different so do see a professional about this question.

Q: I was in a Persian market last week and saw dried lemon in the spice section. I have no idea how to use it but I thought it would probably be interesting to try. Please tell me how they use it in their cooking and how can I incorporate it into my every day meals. I am an adventurous cook and love to try new things. This should be fun! Thanks, RM

A: These are new to me as well. After first reading your question I went on an exploration of the preserved lemons common to Moroccan cooking. Then I read the question again and had to start all over. They sound like an interesting ingredient. Sometimes called black lemons, you can use them whole (aka leemo amAnee) or grind them into a powder (aka gard-e leemo amAnee). I found the same recipe for a meat, bean and vegetable stew called Gormeh Sabzi on five different websites. It calls for whole lemons that you poke a hole in before adding to the stew. Seems like they would be welcome in most places where a tangy accent is needed in a dish.

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