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Hi! Can you help me out? I see "a
bunch" of herb "X" listed in many recipes. How does one
determine the literal volume or weight of " a bunch"?
For example I had a recipe today that asked for "a
bunch" of mint. I picked it and de-stemmed it. After
finely mincing the leaves, I had a loosely packed dry
measuring cup. Is that "a bunch" of mint? It is
confounding to say the least! If I go to my herb garden
and get " a Bunch" of a fast growing herb I would bring
back a whole lot more of it than if I went out to get "
a bunch" of a slow growing herb.... Help, if you can!
Thank you so much in advance! CB |
My go-to guide for this
sort of question is Jerry Traunfeld's
The Herbfarm Cookbook
. He defines a small bunch: "A small
handful of sprigs, a little less than an inch in
diameter, three to four inches long and about one-half
ounce by weight." A large bunch is "a medium-size
handful of sprigs, about 1 1/2 inches in diameter and
one ounce by weight."
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This spring I bought a small plant
of Thai Coriander from a local garden centre and potted
it up. I’ve used it in a few recipes – I find it suits
the stronger tasting meal components really, such as
Guajarati vegetables as an accompaniment to Asian meals.
A feature of the herb is that it very quickly droops
when dry – it’s a very good indication of when I’ve been
a little lax in watering my herb pots! Can anyone tell
me if this herb can be overwintered outside, or do I
need to bring it indoors? Great website – a new herb
grower I fully appreciate the help it gives. RS
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I wasn't familiar with
Thai coriander but when I Googled it I discovered that I
know it as culantro. The botanical name is Eryngium
foetidum but it is known around the world by many
names. You don't say where you live but unless it stays
quite warm you will probably want to bring it indoors.
This is a tropical biennial plant, meaning that it will
grow the foliage one year and the next it will produce
flowers. Upon flowering, you will want to save some
seeds for your next crop.
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Hi, I love your website. This
summer I planted 3 types of basil, and I am hoping to
plant more varieties of basil this next summer. How long
does basil seed lasts before it loses its longevity and
needs to be replaced? SD |
Good question. I wasn't sure
so I surfed around for awhile. The best answer I can
come up with is 1 to 3 years. You can test for viability
by placing a small amount of the seed into damp paper
towels for a few days. If they begin to sprout, you know
they are good to go.
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I have tried to make my own
candied ginger with disastrous results. Apparently you
need very young ginger or some variety called stem
ginger. Do you know where I can buy stem ginger, or
fresh ginger that is very young, in the Toronto area?
Many thanks, MP |
Check in at your favorite
Asian market. Stem ginger has tell-tale pink tips and a
very thin skin. It also goes by many names like young
ginger and spring ginger.
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Where can I buy the
roasted/dried/toasted garlic they put in the olive at
Johnny Carino’s? Where can I buy whole pickled pears
(they look kind of reddish)? Thanks so much!! Any help
you can give me would be great!! WM |
A: I found something that
sounds similar to the garlic bits you describe at
the Garlic Company's website. I didn't find a common
source for the pickled pears but I did find many recipes
to make your own when I searched on the subject.
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Hi there, I have a Swedish
recipe for ginger bread cookies and am unable to find a
translation anywhere for; CEDROOLJA or for POMERANSSKAL
and I also wonder what the measurement KRYDDMÅTT means.
I would really appreciate if you can help me out with an
English translation. Thank you, MHB |
I think that cedroolja
might be lemon peel. Pomeransskal seems to be bitter
orange. Kryddmått is an old usage of a term for a volume
of about one milliliter which is .2 of a teaspoon (a
scant quarter teaspoon). Thanks for helping me learn
more about Swedish recipes!
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I have dill in my garden. What
part of the plant do I use to make my own dill weed? How
long do I dehydrate it in my dehydrator to make homemade
dill weed? CN |
The feathery leaf of the
dill plant is referred to as dill weed. I'm afraid I
don't have a food dehydrator so I can't offer specifics
on timing.
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I purchased a basil plant and
was wondering if there was a possibilty that I was sold
cut-off from an older plant. How can I know? F |
Interesting food for
thought. I'm not sure how you would be able to tell if
your plant is a cutting or not. Any growers out there
who would care to enlighten us?
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Hi, I have a rosemary plant
approximately 6 months old and I've noticed that one of
the main branches and its subsequent branches appeared
broken open in areas revealing patches of small bumps. I
have pruned the offending branch, but was wondering what
could have caused this to happen. Thanks. JT |
It's nearly impossible to
say without actually having seen it but perhaps there
was winter/spring-related damage from temperature
fluctuation or some other bark injury before you got it.
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Hello! I’ve had an established
rosemary plant outside my home for at least three years.
A few weeks ago I noticed small white hard lumps on it,
each about the size of a half grain of rice… when I
pulled one off, it appeared to “bleed” and even smeared
a “blood colored” substance on the paper. I waited and
did not see a bug or anything emerge from the small
lump… what am I looking at and do I have to dig out my
rosemary to save my other plants (tomato, basil, sage
etc). Thanks! VF |
I want to say that it might
be an insect called "scale" but I'm not aware of them
bleeding. Scale usually appear on the bark of the main
stem and can sometimes be eradicated by wiping them off
with cotton balls soaked in rubbing alcohol. Please do
look into this insect further before taking any action.
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Hi there, Great site! I noticed
several people asking questions about which mint to use
in making Mojitos. While spearmint will work fine,
Richter's sells the actual 'Mojito Mint', which has been
imported from Cuba. I bought some last year and can
attest that there is absolutely no comparison between a
Mojito made with spearmint and one made with the proper
Mojito mint. Mojito mint has a distinctly different
taste than other mints and is essential in creating an
absolutely divine, completely authentic tasting Mojito.
For anyone searching to replicate the taste of a proper
Cuban Mojito, or anyone that's interested in discovering
the true art of the drink, I highly recommend investing
in a Mojito mint plant or plug from Richter's!
Sincerely, CF |
Thanks for the heads-up
on a new herb. Mentha x villosa is the botanical
name, according to Richter's, but this information may
lead to more confusion that clarity. At least it did for
me when I Googled it! I did find the listing you mention
on
the Canadian firm's website and offer a link.
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Whenever I chop, mince or work
with peeled garlic cloves; by fingers get very sticky
and I have to rinse them under running water so that I
can continue. What can you do to prevent sticky fingers?
On cooking shows they mince and chop garlic and do not
rinse their hands afterwards. What's up with that? Thank
you very much. PS |
I've noticed this sticky
situation pops in my kitchen sometimes, too. I have a
couple of ideas for you. Invest in a garlic press and
you won't even have to touch it or try spraying your
fingertips with a little cooking oil spray. Just be very
careful as you handle the knife that it doesn't slip out
of your hand! As for the TV chefs, you never know, the
part where they rinse their hands might have been edited
out.
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I let my dill go to seed, but I'd
like to still use and/or preserve it. I brought it in
and rubbed the seed off the heads. It appears to be a
flat seed. Is that too dried out, or is that what dill
seed is? It looks kind of like a husk of something
rather than a whole round seed. Maybe it's too far gone?
SS |
Dill seeds are indeed
flat. Follow this link to a
photo of dill seeds.
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Hi; I bought Tumeric organic
spice. As a first time user, how do you use it. Is it
best on vegetables, rice or meats. How much curcumin
should the tumeric powder contain to be at its best?
Thank you for your reply. HGS |
Read everything I know
about the subject at "All
About Turmeric." Without the power of chemistry I
can't imagine how you would find out the curcumin
content. I did a little surfing and learned that it is
usually between 3 and 4 percent of the dry weight.
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Thank you in advance. Recently
I discovered black droppings (?) slightly larger than
poppy seeds
but just as hard near my "herb garden" on my windowsill
in New York City. They're all doing great. I have
lavender, basil, rosemary, lemon balm, sage and thyme.
Something tells me lemon balm might be somehow the
culprit as the seeds always collect near that one, but
I'm not sure.
Any hints? Many thanks again for your time. EB |
Black droppings on plants
are often just what they look like. Droppings from some
sort of an insect. Since all your plants are doing well
and you don't see any damage it's hard to tell what it
might be. Just to check on your lemon balm theory, I
went out and shook some of my branches that are in full
bloom. Nothing resembling seeds or otherwise fell into
my waiting hand.
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I have growing (in the ground)
chocolate mint. There are tiny almost black specks on
them that are so small I can't tell if it is a bug or
part of the plant. I can scape it off with my
fingernail. What do you think? If it is an insect could
I use a organic Safer's like spray on the plant? RF |
My first impulse is to
suggest that you have caterpillar or some other insect
droppings but it could be any number of things. Before
you spray any time for anything is important to evaluate
if it's really necessary. Consider these factors: What
is the true problem and if it is an insect, is it listed
on your insecticide label? Could you remove the pest by
hand? Is there any real damage? If so, is it more than
fifty percent of the foliage putting the plant in peril?
Or is the damage unsightly and you don't like it?
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I planted several herbs that I
have read need to be baked or dried in a dehydrator. But
a friend of ours who is a chef fries his in the oven.
All I have
read has said that it loses its flavor. What is the best
for drying basil, oregano and parsley? Thank you for
your help! Km |
Please see the articles "Look
What I Made: An Herb Drying Rack" and "A
Bounty of Basil: How to Preserve the Harvest."
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Each year I grow basil in a pot
on my deck in Massachusetts. Each year I have great
success. I recently harvested some basil for pesto that
was wonderful. However, yesterday I harvested healthy
looking leaves to cut up for placement on a grilled
pizza. I harvested the basil and chopped it immediately
after harvest. Approximately 20 minutes later when I
went to place it on the pizza it had started to turn a
bit black in spots. Do you know why this happened?
Thanks, DCM |
You may have bruised it in
the process of chopping or used a carbon-based knife.
Basil is like lettuce in this respect. Many people
recommend gently tearing the leaves rather than using a
knife.
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We had a garden in Kansas and
raised dill. I have a gallon jar, sealed tightly, with
the seed & stalk. It still smells like dill, but it has
been 14 years. My husband says use it, but I'm afraid to
although it still smells like dill. What would be your
suggestion? EJR |
Fourteen years is a long
time. I don't think it would hurt you to eat it but if
it makes you uncomfortable, why would you?
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I'd picked over two pounds of
unblemished basil, put it in the refrigerator for less
than 24 hours and it wilted and turned brown. Is it safe
to make pesto with it and what should I do to prevent
this from happening again? PK |
Your basil got too cold,
most likely. Anything under 50 degrees and it's toast!
It is safe to make pesto with although the color may not
be as bright. A better way to keep basil is on the
counter with the stems in water, as you do for flowers.
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For four years my bay leaf
plant has been growing in a 6" pot. Lately all the
leaves are curling, turning brown and dropping. My plant
is a skeleton, yet the branches appear healthy. What are
the growing conditions for a bay leave plant? PK |
Bay laurel likes a basic
potting soil mix with good drainage, quite a lot of
sunshine and a yearly feeding. It's easy to overwater
but you don't want it to dry out completely either. Your
plant might enjoy a new, larger pot with some fresh
soil. Six inches is pretty small for a four year old
plant.
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Hi, my husband and I grow
chilies. If you happen to get chili in your eyes (from
rubbing your fingers mistakenly), rub your hair or
someone s hair across
your eye. The oil in hair helps neutralize the burning.
We enjoy your site. We will have a site up and running
soon. It is called nmoutdoors.com based out of Farmingon,
NM. DA |
Isn't that unusual? I will
have to remember that trick! Best of luck with your own
site, we'll be watching for it.
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My recipe calls for adding dried
herbs and simmering for another two hours. But what if I
want to add fresh herbs instead? When do I add? At the
beginning or when the recipe calls for the dried herbs?
MO |
Actually, you will want to
add the fresh herbs during the last ten minutes or so of
the final cooking time. If it is a large quantity of
herbs, you might consider adding half of them when the
recipe calls for the dried and then the remainder in the
last ten minutes.
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Hi there- We planted two rosemary
bushes on the ground that we bought from the nursery
about a month ago. Both bushes don’t look too good as
their leaves are curled, look dull, and not so green
(small specs of yellow). The bottom branches have dried
out and so were the leaves on it. Before planting, we
tested our drainage and water seems to drain ok. We’ve
only been watering twice at most three times a week at
this time. All the other plants that we planted next to
it are doing very well. The rosemary does not seem to
have any sort of infestation at all. We also don’t
notice spurt of new growth. Any idea what condition our
rosemary might be in? Thanks for your help!! PD |
Your plants may just be
suffering a bit of transplant shock but I'm also
concerned about root rot or crown rot. Rosemary is
susceptible to these fungal conditions. Gently move the
soil away from the stem at ground level and see if it
looks healthy or sort of blackish. You might also cut
back on the watering a bit. Check about three inches
down into the soil to see if it really needs water.
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I recently found a recipe for a
"grunt" that calls for chai seasoning; the article says
it's sold under the McCormick label. I've not been able
to locate it. Any suggestions where to find it, or what
spices equal chai? Thank you! KR |
That sounds delicious! I
didn't find a match when I search McCormick's site for "Chai
spices." You might check Indian markets or well-stocked
health food stores. Chai spices are like curry powder in
that everyone likes to make it differently. I'm happy
with a blend of cardamom, cinnamon, orange and nutmeg
but you might also add ginger, cloves or even black
pepper. See the proportions I use to make a pot of
Spiced Coffee on the
Pantry Basics Page.
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Can you use the mint when it is
blooming the purple flowers…if so do you use the purple
flower or tear it off when you make your tea? GL |
Your mint will be more
flavorful if you snip the leaves just before the blooms
open but you can use it anytime, flowers and all.
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Hi, I have three beautiful
basil plants in my yard. Lately they are turning
yellowish. What does that mean and does it change the
taste? I would like to know if it is bitter or will ruin
my tomato sauce.
Thank you, DN |
Maybe your plants would like
a dose of fertilizer. If the older leaves are yellowing
first it could be a nitrogen or potassium deficiency; if
the newer leaves are yellowing first it could be an iron
shortage. The best way to find out if the leaves are
bitter is to give them a taste.
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Hi…Does fresh pressed garlic in
olive oil go bad? How long is the shelf life after you
have pressed garlic into olive oil? AND once I have
pressed it into the olive oil what is the best way to
store it and for how long? Does it last long in the
pantry or refrig?
Thank you, GB |
We have covered the
safety of flavored oil recently on the
Cooking Q&A Page. You
will also find a link there for more information. Garlic
is one of the main culprits for the introduction of
bacteria into oils. It's best not to keep it for more
than a day or two.
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I grow lavender in my yard and
would like to use it in cooking. Which part of the plant
should I use when the recipe calls for lavender? Must it
be dried first or may I use it fresh like I do my other
herbs?
GG |
It's the flower buds that
recipes are looking for. Please see the article "All
About Lavender" for more information.
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Hi, I just read through your q
and a and didn't see my question asked. Can you tell me
how long basil lives? I have it growing in an aero
garden so it should live as long as it possibly can.
It's been growing since January and I still have to
harvest it every other day. Also now that I'm thinking
about it. Do you know of any food producing plants that
live for years? Thank you! KL |
Basil is an annual plant
with a typical life cycle of one year but I have heard
of plants lasting far longer than that in the right
conditions. Most of our favorite herbs will last for
years, like oregano, tarragon and rosemary. Other
perennial vegetables are rhubarb, asparagus and
artichokes.
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How much ground cinnamon is
equal to 1 cinnamon stick? JB |
One 2-inch cinnamon stick
would probably yield about a tablespoon of ground
cinnamon. Be careful if you are thinking of substituting
the ground version in a recipe that calls for a stick,
however. Usually you would just steep the stick to get
the flavor and then remove it not necessarily netting a
full tablespoon's worth of flavor.
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Hi: If a recipe calls for 1 T of
fresh grated ginger (not available where I am) what is
the equivalent dried? JD |
Ground dried ginger is
not a suitable substitute for freshly grated. You are
better off using crystallized ginger that has been
rinsed to remove the sugar.
The Cooks' Thesaurus suggests 1/4 cup minced
crystallized ginger is equal to 1 tablespoon of freshly
minced ginger.
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This evening I picked a colander
full of basil, trying to get what the bugs hadn’t
touched. About an hour later, I began plucking and
cutting (with scissors) good leaves off to wash. After
washing the leaves and spinning them out in my salad
spinner, I looked through the basil, and to my
amazement, noticed purple splotches on almost every
leaf. Either I’m going crazy, or those spots appeared
after I washed and spun the basil! Can you tell me if
this is possible? Thank you. MH |
Basil is a tender herb and
I'm afraid it sounds like you bruised yours up in the
salad spinner.
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I just purchased a dozen 71/2 OZ
jars of "Mr. Hot Mustard." "Best If Used By 9/4/09."
After that date I assume the "hot" effect is not as
strong. However, can the product be safely consumed
after the date indicated and, if so, how much longer? BA |
We talk about this on the
More Tips and Hints Page.
Please see the
Cook's Tip titled "Mustard."
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Where can I purchase Paprika Paste
in the Ft Lauderdale, Fl area? MB |
You might look for it at
a local shop that carries European products but I'm
thinking you will need to order it online.
La Tienda has it in jars from Peru. I wish I had
picked some up when I was in Hungary.
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I have searched for fresh dill
at the supermarket produce section but have not been
successful in my search. Next year I plan to grow my own
but until then I need to make dill pickles...I have used
dill weed in the past but have now found dill seed. If I
am reading correctly I should use less dill seed than I
did weed (although I understand they not necessarily
interchangeable!). Do you have an equivalency (or a best
guess) on how much dill seed would substitute for a dill
head? And since I am evidently not the only one having
trouble, maybe I have found my cottage industry niche! Thanks~JM |
About 3/4 of a teaspoon dill
seeds would be equivalent to an average dill head.
Judging by the amount of mail we get on this subject, I
think you are correct about finding a good cottage
industry.
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Can dill weed be substituted for
fresh dill sprigs? What is the formula for substitution?
BS |
Assuming that you mean dried
dill weed, you won't get as much flavor but you could
use about 1/4 teaspoon dried dill weed to equal a
four-inch sprig of dill.
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How much dill weed equals 1 dill
head? Also how much chopped garlic equals 1 garlic
clove? KB |
A head of dill is actually
composed of dill seeds. Please see the question above.
One clove of garlic is generally considered to equal 1
teaspoon chopped.
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My recipe for watermelon pickles
calls for oil of clove and oil of cinnamon. But I only
have whole cloves and cinnamon sticks or ground
cinnamon. How can I use a conversion? P |
Spice oils are quite strong
so you may not get the same results by using the whole
spice. You would still get a nice flavor by using 2 or 3
whole cloves and one cinnamon stick per jar.
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Can a peppermint leaf be eaten
straight off of the plant? If so, how much at a time? KB |
There's nothing wrong with
peppermint right off the plant and I'm not aware of any
limits.
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Hi, Great basil Q&A website! Do
you have others for other herbs? I grew some basil from
seed, they've grown well in a small container with no
drainage hole. I know there should be a hole, but the
plants have been doing fine. There are about 5 plants,
each about 6-8 inches tall, growing close together with
some parsley next to it which is growing slowly. The
basil leaves on the bottom have turned yellow, but
that's only on the bottom. Why? Should I cut those off
and transplant the plants to bigger containers with
drainage holes? I'm afraid they're too close together.
But I'm also afraid to break the roots if I try to dig
them up and separate them. Advice? I live in Zone 7, I
believe. Thanks!! TF |
Check the
Question Quick Find Page
for other Q&A's by subject. As for the basil, the leaves
may be turning yellow because the plants have "wet
feet," a result of the lack of drainage. They sound like
large plants that probably should be separated and
repotted. Just use a gentle hand to pull the roots apart
and make sure the new holes are wide enough to
accommodate the root ball.
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How long can you safely store mint
sugar? The recipe I have calls for fresh mint leaves
layered in sugar. Put in glass container and set in a
dark, cook place. I'd like to make some for Christmas
gifts, but it is summer and the mint is fresh now. I
live in Denver and our outdoor growing season is short.
NT |
I don't think that you would
want to keep the mint leaves in the sugar until
Christmas. If you could get the flavor into the sugar
and then remove the leaves seems like it would last as
long as regular sugar.
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In 1910 my grandmother brought
large leaf basil seed with her from Sicily when she came
to the U.S. The seed was saved every year from the next
Spring planting. After mom and dad have passed away it
has been my job to continue the planting every year.
I've been successful until this year. I planted over 300
seeds and 3 have germinated. I believe the problem was
due to the lack of bees doing the pollination. I want to
make sure to get good seed this year. How do you hand
pollinate sweet basil? Thank you, PV |
Talk about heirloom plants!
If pollination had been the problem you wouldn't have
gotten the seeds so it must be something else. Since you
have done all of this before, I wonder what conditions
might be different. Could be that the seeds were planted
too deep or the temperature was too cool. They should be
just barely covered with soil and needs at least 75
degrees or a little higher.
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I think my rosemary plant has
spittle bugs. What would you suggest to get rid of the
spittle bugs and white foam? After getting rid of the
bugs and foam, would the rosemary be safe to use in
cooking, or would the spittle bug eggs still be likely
to be in/on the plant, and could they become like a
parasite for humans? Thanks, D. |
Spittle bugs are mostly
harmless. You could try just washing them off the plant
with a strong stream of water. I wouldn't be worried
about the rosemary being safe but if it makes you more
comfortable you could just wash it well before using.
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Hi. My basil plant has problems.
Wherever I have pinched off anything, the stem has
become split and unhealthy looking. Part of my problem
is that I may be harvesting incorrectly. I was pinching
off the top of the main stem. Am I supposed to be
pinching off the stem of the individual leaves instead?
I would really love to see a diagram or video to show
where I should be cutting. But maybe it is a pest or
fungus that is just attacking the plant at its weak
spots. Thanks for any help. CB |
Pinching from the main stem
is fine and will help the plant become more bushy. You
can also snip from the side leaves. The key is to use
something sharp and take the clipping from just above a
place where leaves are emerging on a stem.
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I found some fresh mint in the
yard and I was wondering how much it sells for if I was
wanting to sell it in my produce stand? JT |
I would check around and see
what other vendors, like at the supermarket and the
farmers' market, are charging for bunches of herbs.
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| Here is a story your site and readers may enjoy: When my grandchild Ruby was 3 years old, she overheard a conversation I was having with her mother one morning. Mother asked me to sniff the odor of a new herbal medication she had been prescribed; I told her it smelled like asafoetida. At which Ruby piped up to say, No it doesn't, it smells like fenugreek. her mother and I burst out laughing--was there another 3 year old in the US who knew what fenugreek smells like? But the she lives in San Francisco, the land of infant gourmets. MN |
Thanks for sharing your story with us. I can't help but wonder how many grown-ups in the US know what fenugreek smells like.
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| Dear Apinchof, I have a red Spanish pepper plant and I have a problem; the flowers open and are white, when they start closing again the chiles should start developing but instead the flower and the whole small-undeveloped chili pod just fall off. What is my problem? - J |
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You don't say where you are gardening but my first impulse is to say that it is probably still too chilly for your pepper plants. They really like the heat. If you are in a warm climate, you might want to consider some fertilizer. Choose something without nitrogen which will
encourage more leaf growth rather than fruit production. |
| Hello, I have a bay tree in a pot that I purchased about 5 years ago at a wonderful herb farm in Massachusetts. It was about 10" tall when I purchased it and now it stands almost 4' feet tall so I am very pleased and proud ! The first question I have is how to prune it. Although it has grown alot it seems to be rather scraggly and shapeless. I an also wondering if pruning it will help in it's growth. Too, although I have always kept the tree inside, I now live in the panhandle of Florida and am thinking of putting it outside for the summer. My concern is about pests, etc. I would really hate to put it in jeopardy. Thank You for your help. |
Your
tree sounds marvelous. You can prune it into shape, if you would like. Make your snips just above a spot where leaves are sprouting from the stem. Once you take off the uppermost leaves, those at the very tip top of the plant, it will stop growing taller and begin to get more bushy. I'm sure the plant would enjoy your climate. Scale is the biggest pest to watch for when you put it outside. This forms in hard patches on the bark. When I lived in Louisiana, I had an occasional problem with caterpillars who liked to roll up in the leaves. I read that you can just squish them and remove that leaf.
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| I read an article that recommended I puree and freeze my leftover chipotle in adobo. Now that I have done this, I have forgotten the equivalency. If a recipe calls for 1 chipotle, how
much of my pureed mixture should I use? Thanks. |
I use the 1 teaspoon paste equals one canned chipotle, in general, but sometimes I find I need a little more.
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| Hi, I love all plants as well as herbs. I live in NYC, I purchased a rosemary plant in December. I have it in a window (facing west) it is now starting to die. The window also is above my radiator, could the dry heat be killing it or is there something else that has caused it to die. I love these plant/herbs, what's the best way to keep them in good shape. Thanks R |
The dry heat from your radiator probably isn't good for the plant. You might try misting it every now and then.
Mid-winter is a sort of dormant period for rosemary. Don't water it too much (but don't let it dry out completely either) and in about a month start it on a regular program of liquid fertilizer.
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| I have started making home sausages. Is their a recipe book or whatever for the correct amount of the spices per pounds of meat for turkey sausages and pork sausages. Need the amount to mix with the meat before stuffing. Thanks. FW |
When it comes to the "correct" amount of seasoning for any food, your own taste is the best guide. You can check the taste of meat mixtures, like sausage but also meatloaves and meatballs, by cooking up a small amount in a skillet or the
microwave. As a new sausage maker you might be interested in a new sausage-making website: Sausagemania. A popular book on the subject is Bruce Aidell's Complete Sausage Book .
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| Can you grind white peppercorns in a pepper grinder or are they too soft? I was told you can't grind green peppercorns because it will
clog the grinder, is this advice true? Thank you. GCM |
I have never had any problem grinding white peppercorns or dried green peppercorns in my peppermill. You would run into trouble trying to grind green peppercorns from a jar because they are preserved in a liquid rather than dried.
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We made spaghetti sauce that has too much garlic...i.e. its too hot. Any solution? K |
The best remedy is to make another batch of the sauce without garlic and then mix the two.
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| I'm not much on fresh herbs. What part of cilantro and what part of swiss chard do you actually cut up and use in recipes? DK |
All parts of the
cilantro plant are edible (see "All About Cilantro") but most recipes that call for chopped cilantro are referring to the leaves. Swiss chard is also completely edible but it is often preferable to trim away the tough ribs and cook them separately than the fleshy leaves.
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| I have some parsley flakes & red chiles in a jar that I mixed together and I use it to flavour potatoes and meats. I've had it for a couple of years at least. It doesn't taste bad, but I was wondering if this is not healthy in any way. Thanks, DB |
Dried herbs and spices don't really go bad they just lose their flavor. If your mixture still looks vibrant and tastes good, there is no reason not to use it.
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| How long can one keep dried herbs & spices in a tight sealed container? |
Whole spices will last longer, about 3 years, than those that are ground or cut which will keep for a year or so. For more information, see "Storing Dried Herbs and Spices."
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| I have a recipe that calls for hunter's spice - what is it?? LK |
I'm not familiar with a general type of hunter's spice but I would guess that it is a blend of spices that contains juniper berries and other savory spices. Without seeing the recipe it is hard to be specific but you might also
use a sausage seasoning blend.
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| My daughter bought me a large quantity of Saffron back from the Caribbean approx 3-4 yrs ago, and which i have never used. I was wondering what the shelf life is, and would it be ok to start using it now. Thank you. |
The shelf life of your saffron may be waning. Whole spices usually last about 3 years. The best way to see if you can still get flavor out of it is to try it in a recipe.
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| I am making a recipe that calls for 1 tbs. of fresh tarragon, I only have dry in the house; how much should I use. Thank you for your help. |
Rule of thumb with
Fresh vs. Dried Herbs: 1 tablespoon fresh equals 1 teaspoon dried.
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| First I live in Nevada outside of Las Vegas . The nursery assured me that bay trees thrive in this climate. I have a new to me bay tree which is bushy. I just read on your site that over watering can be a problem. I was innocently over watering because the leaves have become very dry and brittle. The potted tree, as of today, is outside. It was in a south facing window. The window facing leaves are turning orange. My hope is that the tree is going to be okay. Thank you for your help. SD |
Now that you have moved it outdoors, I suspect your bay tree's health will improve. Just make sure it doesn't get too much of the harsh afternoon sun as the seasons progress. The leaves can scorch. You should also check the plant carefully for any sort of insects that could be causing the leaf problems. Give your plant another month, watching it carefully and watering moderately. If it hasn't recovered by then I think I would call the nursery and request that they replace it.
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| Hi I am looking for different extracts caramel, apple and so on. Can you help? I bake cookies and like changing ingredients. thanks F |
If you like to bake you will want to know about the Baker's Catalogue. My latest catalog has an entire page devoted to vanillas and other flavors although they don't have caramel or apple, oddly enough.
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| Hi, In searching the ‘net for the answer to this, I came across your site and thought it would be a good question. I didn’t see it posted anywhere. How long can one keep a head of roasted garlic in the fridge before it goes bad? Thanks! RH |
I haven't tested this to say for sure but I would treat roasted garlic like most other cooked foods, keeping it for a maximum of five days.
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| How much dried thyme equals 6
sprigs? KL |
It depends on the size of the sprig, really. For a 4-inch sprig, you would probably get about a Tablespoon of leaves from six of them which would then translate into one teaspoon of dried.
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| Hi, I am wanting to start a herb garden, I have bought all my herbs, but when I went to plant them I found that the soil is completely full of roots from the surrounding plants. What do I do about this? Do I have to dig it all up and use new soil ??? Please help Thanks J |
You are likely to injure those surrounding plants if you disturb their roots. Unless you can find another suitable location, your best bet will be to build a raised bed by adding more soil that is amended with lots of good organic matter. Google "raised beds" to find more information on the subject if it is unfamiliar to you.
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| I would like some simple inexpensive recipes using curcumin. RR |
Are you aware that curcumin is the active ingredient in the spice turmeric? Turmeric, in turn, is a component of many curry powders. You could read about and find recipes for each of these at "All About Turmeric" and "All About Curry Powder." Assuming that you wish to eat more for the presumed health benefits, you couldn't really go wrong adding small amounts of turmeric to many of the dishes that you cook everyday like meats, eggs and vegetables.
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| Can Corsican mint be grown in Houston, TX? I am
looking for something to grow between the flagstones on the patio and Corsican mint has been recommended. Any suggestions or recommendations? thanks, BL |
Corsican mint would probably be a good choice, and pretty too, for growing between your flagstones as long as the location is mostly shady. You will also want to keep it fairly moist but watch out for moss. If you have a large space, you might want to try a sort of "patch test" before you invest in a lot of plants that may not be suited to the location.
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HI: You recently had a question on your board from a user whose child had experienced an allergic reaction to Chai Tea. I just received the following
alert/warning from The Food Allergy & Anaphylaxis Network [faan@foodallergymail.org] and thought you might like to share it with your readers.
PEANUT ALLERGY ALERT December 26, 2005
Starbucks Coffee Company is issuing a food allergy alert regarding two lot codes of its Tazo Chai Full Leaf tins due to a possible contamination with peanut protein. The affected Tam Chai Full Leaf tins were distributed into a limited number of grocery stores in Arizona, California, Hawaii, and Nevada. The 3-oz. Tazo Chai Full Leaf tins bear lot codes L06OCT2005 or L08NOV2005 on a white sticker with black lettering on the bottom of the tin. Customers who have purchased this product can contact Starbucks customer relations at (800) 23-LATTE (52883) to receive instructions for returning the product and receiving a full refund.
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Hello! I’ve just discovered your web site, and I’ve enjoyed reading your archives of Q & A. We returned on Christmas Eve from a week in Mexico, where, among other things, we enjoyed a traditional hot Christmas punch made of fruits and sugar cane. I’ve been able to find recipes for “ponche,” but I can’t find a source for two of the primary ingredients. Do you know where I can buy the Mexican fruit tejocotes? They are small, about the size of an apricot, but with a texture more like an apple, with a sweet and sour flavor. Also, where can I buy fresh unprocessed sugar cane? Thanks! Feliz Navidad, V |
It's fun to travel and then try to replicate the food at home. I'm afraid I didn't have any more luck than you have at finding a source for tejocotes. Some of the recipes I looked at suggest using crabapples in their place. As for the sugar cane, I've seen that on occasion at the grocery store. You might ask at the produce section of your favorite supermarket if they could special order it for you. Many grocers are also stocking the little cones of "piloncillo," a type of sugar that could meet your needs.
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| Can you please tell me how the green peppercorns in vinegar are used? I recently bought them by mistake thinking that they were capers...so much for shopping on the run! Thank you, B |
The bottled green peppercorns are more mild than dried peppercorns and can be used rather like capers. They are a common ingredient in sauces for meats and
fish or crushed and added to salad dressings or cheese spreads.
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| How can I keep black pepper from "clumping" when I add it to liquids? I want it spread equally into my recipes and not in concentrated little spots. Thanks,BT |
I've never had a problem with black pepper clumping but maybe you use a finer grind than what I get from my peppermill. You could try sprinkling the pepper over the entire surface of the liquid while whisking vigorously.
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| Let me know if consuming soaked fenugreek seeds will help in reducing weight? Also what are other advantages of the same if taken regularly? Regards, A |
We deal only with the culinary uses of herbs and spices at this website. I suggest you visit the Sloan-Kettering website and read the entire entry on the subject of the medicinal use of fenugreek.
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| I have a recipe that calls for 1/4 cup chopped rosemary. How many bunches should I buy? Thanks |
One bunch should be more than enough. To prepare it, grab each stem at the top with one hand and pull down using the fingers of your other hand to strip the "needles." Give it a rough chop on your cutting board and transfer it to a measuring cup.
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| Hello: Your web page is great. I am intrigued by mustard making and am just beginning to explore the possibilities. One thing I cannot find on your (or anyone's) webpage is: what is mustard flour? How do you make it? Or do you buy it? Is it the same thing as dry mustard? Any advice is appreciated. Thank you, AM |
Mustard flour, dry mustard, ground mustard--these are all different name for the same thing. Have you seen the article "All About Mustard?"
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I have a recipe for a very low calorie dessert called Pumpkin Fluff. Simply, mix a large can of pumpkin (not pie filling) with 2 tsp of some kind of pumpkin spice blend, 6 oz of FF SF vanilla instant pudding mix and 2 cups ff milk; fold in 8 oz of Cool whip Free and chill for a couple of hours. It is delicious. The first time I made it, it was gritty. I thought maybe since it was all mixed together maybe the pudding hadn't dissolved. So the second time I made it I made the pudding separately a few hours in advance. I have figured out that it is the spices that are the gritty texture. Do you have any ideas how I can do something about this? Thanks for your time. |
I can think of three ideas. 1)Try grinding the spices with a coffee grinder
into a finer texture or, 2) try infusing the spices into the milk (by heating the milk briefly, adding the spices and allowing to sit in the refrigerator for a few hours) and then straining the seasoned milk before adding to the recipe. The other option 3) is to try a different brand of pumpkin pie spices--most are so finely ground that I've never seen this problem come up before in the pies or cheesecakes I have made.
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| Can you tell me what herb the Americans call Savory is called elsewhere if you know please. SP |
Please see the "Multi-lingual Herb and Spice Index" and "Another Multi-lingual Herb and Spice Index" for the names of all sorts of herbs and spices, including savory, in other languages.
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| I have a recipe for a herb blend for wild game and am have not
been able to find one of the ingredients. I have not been able to find dried Lemon Balm in my area which is Norman, Oklahoma. The recipe also has many other dried ingredients: parsley, marjoram, rosemary, summer savory, juniper berries, minced garlic, thyme, sage, mint. Can you tell me where to find dried Lemon Balm in my area or a substitute? SB |
Lemon balm is still a rather unusual herb to find dried but you could order it from Pendery's. However, with all those different herbs and spices in your recipe, I'll bet you would have good results by substituting lemon zest, fresh or dried, for the lemon balm.
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| Hello, I am beginning to grow mint inside this
winter and I was wondering if you knew the amount of light I should give to my plants each day, a rough estimate hourly wise (I don't know anything about growing plants inside). Thank you. L |
Mint is one of the more forgiving herbs when it comes to sunlight but at this time of year you should probably just give it as much sunshine as possible. I have moved my spearmint pot into the garage where it gets a good dose of the afternoon sun and it seems to be thriving.
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| Can you freeze fresh garlic? E |
Theoretically, you can freeze garlic but the texture of the thawed cloves won't be the same (it will likely be mushy). With garlic being
available all the time and its fairly long shelf life, I don't think it would be worth trying to freeze it.
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| I recently repotted my basil plant that I grow indoors. Now it looks like its dying at the bottom but still growing new green leaves on top. The large stems look brown and dead and the leaves in the middle are yellowing. I founds some small, fuzzy insects stuck on the stems that leave a cotton-like residue, and scraped them off. Any thoughts as to what's going on? |
I would say you have mealy bugs, a common indoor plant pest, from your description of a cottony residue. I've had success getting rid of these by rubbing the plant with a cotton ball soaked in rubbing alcohol. You might also browse
through the "Basil Q&A Page" for other discussions about basil problems.
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| Hello, I recently found out I'm pregnant and have such a craving for garlic pickles so once a week I buy a large jar that's sold in the refrigerated section. I'd like to know if i can store them, once opened, at room temperature somewhere in my house even though it says refrigerate after opening? My nephew eats everything in sight and I just wanna enjoy my pickles without sharing everything I'm craving. Thank you for your help. B2 |
Given your delicate condition, I don't think you should risk the botulism that is prevented by refrigerating pickles.
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Hi, I was wondering how much I can safely cut back my rosemary without killing it. It is about 7-8 feet tall and was growing wildly in our backyard when we bought our new house. It is really not bothering us, and we actually love the look and smell of it, but we want to make sure it continues to thrive. Is it okay to just leave it alone, or does it need to be trimmed, and if so how often? DP from Texas. |
Most herbs thrive on being trimmed every now and then but your rosemary is beyond being an "herb plant." The biggest, most beautiful rosemary bush I ever saw was in the parking lot at one of the San Antonio missions and I don't think anyone was paying it a bit of garden attention. I say, do whatever you want with yours!
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| I am new to this site--I love it. I would like to
know what the difference is between Cayenne Pepper and Crushed Red Pepper? Hot but are the flavors different? Thank you so much. B |
Welcome to the site! Cayenne pepper is derived from a single particular hot chile while crushed red pepper is an amalgamation of several different chiles. Cayenne is usually hotter.
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| I have been using beau monde for over 30 years. It
used to have alternative name on the label as well. It's driving me crazy that I can't seem to remember or find it anywhere. Can you help? Thanks in advance! JS |
The folks at Chumley and Stella's say that beau monde translates to "beautiful world." Does that help?
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| I can't find this product anywhere: do they still make chocolate extract? DK |
You can purchase chocolate extract from the King Arthur Baker's Catalogue, one of my favorite sources for all things chocolate.
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Is it possible to be sensitive to vanilla? Kindest Regards BC |
I haven't heard of this but I'm sure it's possible. Vanilla extract contains alcohol, you know, which could affect some more than others.
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| Even in cold, wet Scotland, it's easy to grow all kinds of peppers in an unheated greenhouse if you bring the plants in to a sunny (classroom in my case) window ledge in autumn. I found, accidentally, that sweet peppers dry very well in the same conditions. If I grind them to make my own paprika do I include all parts, including the seeds? DL |
Good on you-bringing a bit of summer along for the winter!
Looks like you could go either way with the seeds. One source I checked noted that Spanish paprika is often ground only from the pod, not the seeds or membranes. Although the color and flavor is more rich, the yield is reduced along with the pungency.
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| Hi there, I live in California, and I am looking for a store that carries Lime Pepper. Great for putting on fish etc. If you know of anywhere, I would greatly appreciate it. LG |
You can order a lime-pepper blend from the Spicebarn. I've never ordered from them but I think they have a good reputation.
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| We recently received a
bag of chili from some friends that has way too much cinnamon in it. Is there anything I can add to the chili to make it taste better? It is way too sweet to eat as is and we do not want to hurt anyone's feelings by throwing it out. Thanks MF |
The cinnamon wouldn't necessarily make it sweet so I suspect your mix has a bit of sugar added. You might try adding less spice and more of the savory ingredients like onions, peppers and tomato.
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| Where can I find caliapo? It's a Japanese herb. RB |
I am just stumped on this one. RB and I corresponded a little and he/she says it is from a recipe in Women's World. Can anyone out there shed
some light on this herb?
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| I would like to know what the meaning is for hanging a bunch of chili peppers up for Christmas. I have noticed this quite often here lately at some of the homes around. And I don't have a clue as to why these are hanging for Christmas. In the stores you can purchase all types of chili pepper decorations. Please help, need to know before my nose falls off Thanks, D |
The chile ristra has long been a symbol of abundant harvest and/or good luck but I am not aware of any meaning for it around the celebration of Christmas. My guess would be whimsy. Colorful and clever, these chile related decorations are appealing, especially to those in the Southwest where they naturally
complement the year-round decor. Chef Michael from Restaurant Edge gave us more information after this posting "Ristras during Christmas is to keep evil thoughts/words/deeds out of the household to insure that the season of worship is not interrupted by bad spirits."
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| Hello, I have a basil plant that has been growing well all year. In the past week or so, I have noticed these small brown oval bumps on the stem. Upon looking closer I realized that they seem to be some sort of bug and that they are now also on the bottoms of the leaves. Is my plant going to die? Do you know what they are? How can I get rid of them? I'd really appreciate any help you could offer. Thank you so much!! ~ L |
Sounds like scale to me. First off, move the basil
plant away from all your other plants, if possible, scale is communicable. Next, pinch off and destroy all the affected leaves then use your fingernail to scrape off the bumps on the stem. Follow this hand treatment with a spray of insecticidal soap according to the package directions. Keep in mind, scale is hard to eliminate, you may very well need to replace the plant.
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| I had been planning to make an herb garden in my back yard. Upon digging around to test soil locations, I discovered my entire yard has reddish, thick soil which I figure is clay. Can I still grow a garden in my soil? Do you have any tips on how to work around this inconvenience? |
I'm glad you are going to plant an herb garden. You
will find so much joy (and good eats) from it. The clay will likely present drainage problems. You will need to amend your current soil with plenty of organic matter. In addition to a good compost, consider garden-type sand or small coarse gravel. You might also want to build raised beds. If you aren't familiar with this concept, Google the term "raised garden beds" for links to lots of good information.
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| Hi, I have a Czechoslovakian recipe for cookies that calls for cardamom. It is difficult to find. What spice can I substitute for it to get the same effect? MM |
Cardamom has such a lovely unique flavor it is a shame you cannot find it. You might substitute cinnamon with just a hint of nutmeg or allspice
on its own for different variations of nicely spiced cookies.
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| I’ve just recently started using cloves and haven’t found anything about how to properly prepare them for a recipe. I understand you can place the nail portion into an onion, etc. -- which will make for easy removal after cooking; but what about when the recipe just says add 4 cloves? Should I remove the nail portion and grind the bulb or just use the bulb whole? I assume there is no real value for the nail portion. CL |
Both parts of the clove are equally tasty as far as I
know. If the recipe calls for 4 cloves, just drop them in whole. You may wish to fish them out before serving as they are a little overpowering to eat that way but that is a more personal preference. If a recipe calls for 1/4 teaspoon of ground cloves you would want to make a powder of the whole ones in a coffee grinder or buy them already ground. Have you seen "All About Cloves?"
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| Hello, Great website you have. I started growing my basil plant from seeds earlier this year. I began growing it indoors since it was too cold and then brought it outside for the summer. In September or so I brought it back in. It was looking alright until mid October and then I started noticing these brownish patches on the leaves. The brown spots also seem to dry out
the leaves and they curl in. The plant itself looks wilted and unhealthy. I trimmed it down and started pinching off those leaves but it just hasn't gotten any better. In fact it just looks worse. In areas where new leaves are starting to grow the brown spots have just covered it and keeps it from growing. There are also lots of little black bugs that look like gnats but I'm not sure if they are harming it. I've been pretty good with keeping the plant watered and have been using Miracle Gro once a week. I'm also afraid of using the leaves in my cooking since I don't know what those spots are. Attached are pictures of the plant so that you can have a better idea of what I am talking about. Hope you can help. Thanks, A in NJ |
I didn't download your photograph (no
offense but you know we have to be safe these days). Sounds like a bacteria invasion, perhaps due to the warm, moist indoor environment. You might be able to save it with a copper-based treatment (ask at your local garden center for recommendations). If your basil has begun to flower, however, you should be aware that it has just about completed its life cycle. Basil is an annual. Might be time to plant more seeds.
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| I have basil growing in a pot on my patio. Many of the leaves appear to have been eaten, either around the edges or holes in the middle. Some leaves have circles reduced to lace, but not entirely eaten through. I brought the pot inside last week to trim it back, and left it inside for a few days to see what happened. There is more evidence of something eating it
since it's been inside, so I'm assuming it is either some small bugs or something living in the soil. Earlier this year I found a fat green worm on another basil plant which is in a different pot on the patio. Could this be evidence of the same thing? I haven't seen anything crawling on this plant. What might be eating it, and what can I do? Thanks- E |
Chances are good that you have a slug and/or snail problem. These tricky pests only seem to come out at night or on rainy days so they are hard to catch. They aren't as common to plants in pots but they will climb right up the sides. Try sinking a small saucer of beer into the soil next to the stem overnight. Slugs are attracted to the scent then fall in and drown. In the morning you will be able to see if that might
be the culprit.
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I ate a poppy seed lemon muffin three days this week and as a result I have blurred vision. I went to the Doctor and found out my blood sugar had increased tremendously. Do you think the poppy seed muffin altered by blood sugar? CG
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I'm no doctor but I do know that many commercial muffins are laden with refined sugars and fats. You should talk to your doctor to learn more about this.
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| What is the difference between raw and roasted tahini? |
The sesame seeds are toasted before grinding in the roasted tahini.
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Hi, I have a friend who makes very good mustard and everybody we know is crazy about it. She wants to start selling it, but she has a hard time to find out what is the required ph level and where do you find an equipment that measures it? Any help would be appreciated. Thank you very much. T |
Your friend should contact the local health department with these questions and more about what will be required to prepare and sell her product. I don't suppose she'd like to share the recipe?
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| I would like to know which is the more potent of cinnamon, ground or powdered. What are the conversions for using the powdered instead of the ground cinnamon? In other words, if a recipe calls for 1/2
teaspoon of cinnamon. How much would that be when using powdered? Thank you for your assistance with this question. BG |
Ground and powdered cinnamon are the same animal unless you have very coarse cinnamon chips.
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| Where can I find dried vegetable flakes? They used to be available in the spice section of grocery stores, and I have several recipes which call for them. It was a blend of dried carrots, onion, green papers, and perhaps celery. Thank you. ss |
You will find a tremendous variety of dried vegetables at Pendery's. They have a Garden Vegetable Mix that sounds different from
the one you describe. You could order the ingredients individually and mix up a blend that is exactly to your liking.
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| How can I get a list of each herb and what they are used with. I have many spices that do not have what they can be used in. Thank You. YS |
You came to the right place! For a quick glance see our "Basic Guidelines for Seasoning with Herbs and Spices." For information on specific herbs, use our internal search engine or take a look down the many listings on the Articles page.
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| I purchased fresh basil in ziplock type plastic bag from store. I stored in the meat/cheese bin in fridge. Now the leaves are wilted, all wet, from moisture, I suppose. It had only been in the fridge a few days. Is it usable? How can I store it? I want to use it for pizza sauce or pesto sauce. Would 1 Tbsp. of the wilted be the same measure as 1 Tbsp. before being wilted? Appreciate your help. C.F. |
Basil doesn't do well at temperatures under 50 degrees (F). It is better
stored like a bouquet of flowers: stems in a glass of water on your countertop. Unless it is black or slimy, it should still be okay to use. The measurements would be the same.
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| Hello, I have been growing herbs inside my apartment for about a year now. I have a container full of lettuce leaf basil, purple basil, parsley and oregano. Recently, some black spots have appeared on the leaves of my lettuce leaf basil. They are dry to the touch and are on many of the leaves. I fertilize once a month with miracle grow fertilizer and have had to move them inside because the weather is getting too cold. I was wondering if it was being caused by the need to repot, or if there was some other culprit, maybe not enough sun? Thanks for your help. JM |
We have covered many reasons for black spots on basil on the "Basil Q&A Page."
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| I received a rosemary bonsai plant for my birthday. I keep it at work. I was affected by Hurricane Wilma and I couldn't get to my plant for 12 days. When I got back to it, I noticed many of the leaves were turning black. I watered the plant, but more leaves continue to turn black. I cut back the plant and sit it in the window all day, but I do not think it is getting direct sunlight. Any help would be appreciated since I received the plant on October 21 and didn't get to water it until November 3. L |
Find the answer to your question along with hints for caring for
your plant on the "Rosemary Q&A Page."
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| I recently made a large pot of chili. Unfortunately I made it too spicy and know my family wont eat it. Is the something I can put in the chili to tone it down a little. |
We offer several ideas on the "Chiles Q&A Page."
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| I live in Mallorca. My bay tree is in a large container on my terrace (S.E. facing, but with afternoon shade). This summer the leaves have become blackened with some stickiness and there are woolly aphids on the trunk. I have sprayed with an anti-mildew preparation and the stickiness seems to be going, but what can I use for the aphids please. S |
Aphids are certainly an annoying pest. The black stickiness is a by-product of them so if you get rid of the critters it will go
away too. The first plan of attack is to spray the aphids with a strong blast of water, basically spraying them away. I haven't had much luck with this method, honestly, so you might move on to a careful treatment of insecticidal soap. I say careful because this kills good bugs as well as the aphids. Another idea, for more advanced infestations is a neem product. You might ask for recommendations at your local garden center or nursery.
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| What can be used in place of bay leaf? I have to make liver sausage that calls for bay leaves. TKS |
Bay leaf adds a rather subtle bitter taste that compliments other herbs. You could probably enhance your sausage with thyme, marjoram or savory rather than the bay. I
wonder, however, if you are hesitating to use bay because of the reputation for choking since you wouldn't be able to remove it before serving. If this is the case, you might look for ground bay leaves. They would still give you the advantage of the flavor without that hazard.
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| I have a recipe that calls for 1 quarter bunch of thyme, all I have is dried. what would the correct amount of dried be equal to fresh? thank you GOV |
Start with a teaspoon or so then taste and adjust if necessary.
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| How long do your mustard recipes keep? If they are preserved in sterlized jars? I would like to make some as Christmas gifts. Thanks! C |
Although I have never tried canning the mustard recipes on this site they should last for several months. You would want to use dried herbs rather than fresh for the Sun-dried Tomato and Basil Mustard and for the Dilled Honey Mustard. Since the Rosemary-Orange Mustard calls for fresh oranges, it does need to be stored in the refrigerator.
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| My recipe calls for 4-6 basil leaves, but my market does not have fresh basil leaves. What would the conversion to dried be? RM |
Probably a teaspoon would do. Be sure to see the article "Fresh or Dried?"
to make sure this would be an acceptable substitution for your particular recipe.
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| Where can I find out about the benefits of tonic water. Is it good for leg muscle cramps?? |
Follow this link to an entry about leg cramps from the Harvard Medical School Family Health Guide. There are several paragraphs about quinine, an ingredient in tonic water.
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| Could you give me another name for sesame seven letters -i—i-i |
Hmmm, the Latin word for sesame is Sesamum indicum but I can't come up with
anything that matches your clue.
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| I am looking for a substitute for alum. We need to make a salt clay dough and I don't have alum. What else can I use? |
Sounds like a question for a chemist rather than a cook! I can, however, finally offer a source for alum: Pendery's now lists it in their catalog.
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| Hi, Any ideas on how to store fresh turmeric root? Do I need to "cure" it and if so how? with thanks - ss |
Since fresh turmeric is so similar to fresh ginger, I would store them the same way: loosely wrapped in the vegetable bin of my refrigerator. For longer term storage, try cutting the root into 2-inch lengths (or the increment you would normally use for a recipe), wrapping in plastic and then freezing.
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Hello! I'd appreciate your help..I have two basil pots, the first is 1,5 year old and the second 6 months, placed on eastern window with almost 5 hours of direct sunlight (whenever it's sunny - I'm writing from Southampton, UK). Their lower stems have been brown and hard for a while now. During the summer I left them to a neighbor who kept them in a dump place, next to a window, but not with plenty of sunshine. Since I got them back they've developed yellowish leaves. The second pot has it's leaves eaten mainly on the sides but some leaves have holes even in the middle. The leaves don't seem to grow up to their natural size, they don't look lively and they are sort of facing downwards. I don't see any bugs or worms. Please could you help me? Thank you very much, E |
Please see the "Basil Q&A Page" for discussions that cover problems similar to yours.
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| I am cooking a huge pot of chili for a party and I have a two gallon stainless pot and I would like to know if one could store the chili in until the next day for the party? Refrigerating it of course. CS |
Stainless steel would be a good choice for storing your chili because it is "non-reactive," meaning the tomato in the chili won't corrode it. Do be sure to cool that much food quickly, in an ice-bath or shallow dish for example, before storing it to prevent harmful bacteria from forming.
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| My
kitchen unfortunately lacks a good ventilator (or any ventilator!) A few days ago, I made the mistake of not opening the windows when I sauted chopped jalapenos. Although I have thoroughly aired out the house, the fumes continue to cause my eyes to burn. What more can I do? BC |
Consumer Reports' "How to Clean Practically Anything" suggests freshening the air by setting out a bowl of hot water with a few drops of household ammonia or a tablespoon of bicarbonate of soda or a few drops of lavender oil. You might also wish to contact your local county health department for ideas.
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| Hi, How long can I keep fresh grated orange zest and what is the best way to store it? thanks. lls |
Your question couldn't have been timed better. Here is an excerpt from the latest (October 2005) America's Test Kitchen newsletter: "Food Science: Storing Orange Zest--It's always easiest to zest oranges before squeezing them, but what if you don't have an immediate use for the zest? To find out if storage was
an option, we refrigerated a sample of zest and waited two weeks. Surprisingly, the refrigerated zest was just as vibrant as fresh. Why? The flavorful essential oils in orange zest are damaged by exposure to air (which causes rancidity) and light (which catalyzes development of off-flavors). Wrapping the zest tightly in plastic wrap and storing it in a dark refrigerator offers protection from both air and light. The orange color darkens and fades, but because the color is produced by pigments called carotenoids--which do not contribute to flavor--color loss does not correlate with flavor loss."
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| Hi, I want to dehydrate a pound or so of garlic. I have been told by others that this can be done in the microwave. Can you tell me more about this technique? KL |
Although some people say that you can dry herbs in the microwave (others say this is a good way to start a fire), seems to me that garlic wouldn't be a good choice for this method. Garlic is really a vegetable and it would more likely cook than dehydrate. An electric dehydrator would be a better method.
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| My family loves chili and historically I have purchased dried chili peppers at the store. At the market, I bought freshly picked chili peppers and do not have time to string them up for drying. Can I store the peppers in a container in the freezer and just take out what I need when making chili? Will the peppers loose their punch? Thank you. AC |
Your chile peppers would retain their flavor and punch after freezing but they will not retain the firm texture. For ease in handling, it would be a good idea to seed them (if desired) and chop before freezing so that you can just add them to your recipes later.
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| My sister gives me fresh basil from her garden in Massachusetts every summer. This year the basil plants had flowers on them. I hung the plants upside down to dry as I had always done. While drying, there was an unbelievable amount of little black bugs that looked like fruit flies on the plants. And they would fly away when I touched the drying plants. This is a first for me. Are fruit flies attracted to basil flowers or could it be some other kind of insect?. Can I use the dried
basil? PQ |
Fruit flies are attracted to rotting material so you might want to check your basil for bad spots. The completely dried and crumbled basil should be alright to use just be sure to check and make sure there are so remaining bugs on the leaves or in the flowers before storage.
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| My husband and I are looking for the large tin of powdered Coleman's Mustard. We reside in Long Beach, New York. Can you help us locate a purveyor or a catalogue or website where we can obtain this item? Thank you. MJ |
Coleman's Mustard is a brand usually stocked at supermarkets and gourmet shops but if you can't find it locally you can get it from
Amazon.com's Gourmet Food Shop.
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| Help. Is it ok to eat basil with black spots? Thinking that it was caused by much fall rain I have eaten some. it is bitter and does not seem to be basil. If this is a disease what to do and what to do with contaminated soil. I had two years of perfect and the past two years have been less successful. It does not smell like basil and some of it has black spots. Really appreciate you assistance. SG |
I doubt that small amounts of the blackened basil would hurt you but, as you have realized, if it doesn't taste good, why eat it? Your basil may be finished for the
season and the black spots are due to low temperatures. The spots could also be caused by fungus which can be eliminated with a seaweed spray or sulfur dust after infected leaves are removed and destroyed. If you have been growing the basil in the same place the last few years, this could also be a problem. Try planting it in a different location next year.
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| I'm making a recipe that's requiring leaf savory...I can't seem to find it anywhere. The recipe starts out with other herbs and vegetables being cooked in olive oil for 10 minutes. If I can use the ground version can it be added at the same time the other herbs are, or perhaps later on during the cooking process? RR |
In this case, with the long
cooking time at the beginning, I think I would add half the amount of ground savory when it is called for and the other half later on, near the end of the cooking process.
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| Hi! Since I cook a lot of meat in which I like to put garlic paste for flavor- I often make a paste of garlic (grind it in food processor) and store it in the fridge. it usually lasts a week or two. but this time I stored it in a glass bottle (with a tight lid) and it turned green and that too in a matter of hours. I am wondering whether to use this garlic or not. what do you say? thanks, s |
See the explanations below and on the Garlic Q&A page for why garlic turns green. You should also be advised that
this isn't the best method for storing your garlic since it is a good candidate for botulism. It would be safer to freeze your garlic puree in small packets or containers.
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| I have read about garlic turning green. Mostly, the green is stated to be coming from acid. Over the many years, I have made garlic butter for our crab, and it hasn't turned green. Now, my garlic is turning green, and I don't use any acid. I have not changed my pot or utensil. I agree that it doesn't change the taste, but it's not appealing. I used the same garlic in a tomato base dish, and it didn't change color. Why all of a sudden is the garlic turning green in my butter? TH |
This landed in my mailbox recently and may answer your question: "From the Food Safety.com site. Practices -- Cooking. Why does garlic turn blue-green when cooking with butter and lemon? Rating: 97.
Garlic contains sulfur compounds that might react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. The other sources of copper might be the butter or lemon juice. The garlic is safe to eat. To prevent this in the future, do not refrigerate garlic and store the bulbs in dry air for 32 days at above 70 F to 80 F before use to prevent formation of the green or blue-green pigments. PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004"
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Hi. Can you please tell me what the average monthly yields are in Kgs or Lbs of the Jalapeno and Habanera chilies? Regards JF |
Check out New Mexico State University's Chile Pepper Institute website for this precise information. Just click on the "chile information" tab at their homepage.
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| Recalling that prisoners chewing garlic while carting away bodies did not succumb to the Great Plague leads me to consider that perhaps garlic could also be effective against bird flu. My query is this:-What is the most effective way to buy and store garlic, in its most powerful form, for just such an eventuality? Thankyou SJ
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Interesting food for thought there. I refer you to Garlic Central.com where they cover nearly every aspect of garlic including health benefits and storage.
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| When a recipe calls for roasted garlic, can you substitute minced garlic in olive oil (store bought). What exactly is the difference? Flavor? What about garlic mashed potatoes? Should I use roasted garlic? DJW |
Roasting garlic gives it a more mellow taste and takes away that familiar bite of heat. What you use depends on the flavor that you want. Raw garlic has more of a presence than cooked or roasted garlic. Many folks simply boil whole garlic cloves along with the
potatoes for garlic mashed potatoes but you could also add roasted garlic as you mash them.
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| How long can you keep capers once opened (those in water, vinegar and salt). Thank you, J |
Like most pickled products, capers should last about 9 months in the refrigerator after opening. Be sure that all of them are submerged in the liquid.
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| Hello. in 2004 I visited Tunisia extensively and was surprised to find in most souk (open air market) saffran offered two ways. 1st the regular way like dried bits of flowers. 2nd like a powder. I was told by the merchants that it is in fact the same spice that has been crushed into powder to facilitate
shaking it over dishes from a shaker. I bought both kinds and I find no noticeable difference in taste But our friends say that it is probably not saffran. Can you please enlighten me. SML |
Turning saffron into the ground form has long been a way to adulterate it, often with less expensive safflowers. That doesn't mean that your merchant did this, however, and the best way to tell is to compare it to the real thing as you did. Ground saffron will lose its flavor more quickly than the threads.
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| Are dill and basil complimentary, say, in a salad? I've found that basil and tarragon vinegar make a wonderful combination and was wondering if the dill/basil combo had ever been tried. GZ |
Dill and basil are both herbs that combine well with others. The best way to decide if you like them together is give it a try!
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| Hi, I want to divide a pumpkin bread recipe in order to be able to make just one - when it comes to the spices I think I was once told not to divide the spices just the flour, sugar, etc. (eg. 4 cups of flour becomes 2, but those the 1 teaspoon of cinnamon become 1/2 teaspoon). Thanks! |
I have always just divided (or doubled) spices as necessary when adjusting recipes. The important thing to remember is to measure accurately when recipes are smaller.
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Hi there, I have found a bunch of
little green worms on my basil plants. They start out as little tiny bumps on the leaves. The next thing I know, there are little tiny green worms (they move like inch worms) on the basil and chew big holes in the leaves. What can I use to prevent them? They have also attacked my leaf mustard as well.
Thanks, TM |
You can handpick the caterpillars or you can spray them with a BTK solution, a safe method of control. Just follow label directions.
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| Hi-I have many English lavender bushes in my yard. I want to use it for cooking, but am not sure how to prepare it. Is there a special way to harvest it, or prepare for cooking? Thank you, JO |
Lavender can be used fresh or dried and is best harvested just before the flowers open. To use it fresh, just pull the flowers from the stems and chop roughly if desired. Hang the stems upside down to dry. Have you seen the article "All About Lavender?"
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| My wife insists that it is dangerous to add rosemary to anything unless it is in a bag. She says that rosemary is a choking hazard. I can see a choking if someone tried to eat a whole sprig but will the leaves cause a problem? CL |
I am not aware of anyone ever choking on rosemary leaves but I find they are more palatable if given a rough chop before adding to a recipe.
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| I have a recipe that requires a cup of chopped red peppers. I would prefer using red pepper flakes that I have on hand. They are to go into a cream cheese/parmesan filling that will be baked in crescent roll dough. Is there any equivalence between the two? I'm serving people who do like things hot, but I think there's a limit to even their tastes! I would appreciate any input. I'm glad to have found your web site and plan to use it regularly as a reference. DKF |
Although red bell peppers and chile flakes are in the same family, they are quite different from each other when used as a seasoning. The red peppers called for in your recipe are often considered sweet in that they would give a nice flavor as
well as a bit of color. The red pepper flakes should be used in moderation as you are aware and they add more heat than flavor. A better substitute for the fresh peppers might be a teaspoon or so of Spanish paprika sometimes called sweet paprika.
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| Hello - I bought a basil plant that was doing quite well until it started getting tiny black spots clustered on all the leaves. The affected leaves did not grow out to the normal large flat leaves, but remained curled and bumpy looking. Then I noticed a handful of small thin long brown bugs ( about 1mm long or less) and a large number of small white bugs (immature?). I was wondering if you know what these bugs are and if the black spots are areas they have eaten, or if they are eggs? Thank you! |
Sounds like you have a serious infestation of aphids. They feed on tender new growth and emit a "honeydew" that turns into sooty mold and also attracts other insects. Sometimes you can get rid of them with a strong jet of water spray but you might need to apply an insecticidal soap or even neem spray.
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| I bought a cook book in Italy many years ago which contains many very old recipes - 19th century and perhaps older. I made the onion soup and and while it is terrific there is a process with the onions that I don't understand. The recipe calls for a kilo of new onions to be sliced and submersed in cold water for 12 hours. What does this do for the onions ? Does it make them sweeter ? Anyway, I covered them in a bowl and placed them in the fridge overnight - then proceeded to make the soup. The soup was wonderful. Can you offer some thoughts on
my question? |
Since they call for new onions, which I would consider spring onions or green onions, it is probably to remove dirt and grit. Many recipes call for rinsing onions in cold water before serving them raw to take away a bit of that pungent bite. Perhaps you would share this recipe on the Reader Recipe Exchange, citing the book of origin, of course.
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| Hi, Schilling Flavor Enhancer is great for all types of food, but I can't find it in the stores anymore. Any ideas on how I can find it or is there a similar product available ? Thanks !! J |
| There is a distinct difference in flavours between Indian or eastern curry powders and the yellow one sold in northern Europe (especially Holland and Scandinavia) Have you any idea what spice it is that gives this different flavour - it's not a pungent one, rather almost flowery ? It is especially good with mayonnaise on eggs or potato. PK |
There are so many different curry powders with so many
different ingredients that it is hard to pinpoint any one ingredient. Turmeric is the spice that gives curry the yellow color. Fenugreek is a common ingredient as well and also one that might meet your description as almost flowery and sweet.
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Hello, We have two large basil plants on our porch, one Italian large leaf basil plant and one Genovese basil plant (right next to each other). A couple of weeks ago, I noticed that the stems of both plants have raised brownish-black spots all over them. At first glance, it looks as if small bugs are attached up and down the stems. However, when I remove the spots, the material is tough to pry off at first and then sort of breaks apart. Depending on how long the spot has been there, it either crumbles
in my fingers (dry) or breaks apart a bit with a small indication of moisture inside the spot. I've also recently noticed that there are "new" spots on the stem that are smaller and light
greenish-yellow, as if they are growing from the stem. They have also started moving towards the leaves. The plants are otherwise very healthy looking (and tasting), except that the main bottom part of the stem is turning brown. Wasps (bees) have also recently become very attracted to the basil. Help! Thanks very much for any insight you can provide. I'd really appreciate it! Best, JC |
I suspect your plants have scale although this is a rather odd pest on basil. Parasitic wasps are one of the best defenses but scale, armored or soft, is difficult to terminate. It can be
accomplished by scrubbing the infected areas. Since it is so late in the season, you might do well just to harvest the leaves that aren't affected and dispose of the plants before sooty mold sets in or your other perennial plants are infected as well.
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| My recipe calls for 3 Thyme sprigs but all I have is dried whole Thyme. Can I substitute one for the other? JDW |
Please see the Fresh or Dried? Q&A page for several angles on this topic.
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| Where can I find a mustard without vinegar? DP |
Since vinegar acts as a preservative as well as a
flavoring agent, most commercial mustards will probably contain some form of vinegar. Just keep checking labels, especially at natural food stores, or try making your own. The book "Gourmet Mustards" by Helene Sawyer and Cheryl Long contains several recipes that do not include vinegar.
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| Hello, My basil plants have done beautifully this year and I am wondering if I can transplant one and move it indoors for the winter and what would be the best way to accomplish this. I live in the Pacific Northwest and we have minimal sunlight during the winter. Any insight you can give me would be greatly appreciated. BB |
Since basil is an annual, you can't expect your plant to last much longer than a season but since the season is so short where you live, you might be
able to keep it alive in the house for longer than it would stay alive outside. You will have the best luck if you bring it inside before the temperatures start dipping much below 45 degrees (F) at night and put it in the sunniest window you can find.
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| I have been making tea syrup for ages, but some friends have never heard of it (and they are southerners!). I would like to share it with them, and wondered if it could be canned or frozen for later use. I think it would be a great gift idea for a bunch of southern girls! Have you ever heard of preserving tea syrup? Thanks, SJ |
I'm afraid I hadn't heard of "tea syrup" either! A bit of exploring helped me learn that it is basically a tea concentrate that you
prepare by adding water. To preserve, you might be able to freeze it--give it a try and see what happens. As for canning, why not contact the experts at your county extension office and see if they can give you any advice?
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| If a recipe calls for 1 teaspoon of ground nutmeg and I am using fresh grated whole nutmeg how much do I use? |
One teaspoon--you are simply making ground nutmeg when you grate it fresh.
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| Hello. I just bought a small rosemary plant last week. Today I noticed that there is white liquid "puss" coming out of the stem, just at the base of the needle growths. Any idea what the problem is and how I can solve it? Thanks EO |
That sounds pretty unusual. Are you sure that it is a liquid rather than a growth? It might might be mealy bugs which are sort of cottony looking. I think I would take that plant back to where I bought it.
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| I made a batch of tomato sauce and I put too much cayenne pepper in it. Is there anything I can do to cut the hot pepper taste down. I thought of adding more tomato pulp and then cooking it down again - but I wondered if there was a different method. Please help. Thank you very much in advance for any help you may be able to offer. C1 |
Please see the "ChilesQ&A Page" for several ideas about what to do.
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Hello, I am growing basil indoors and it is growing very well except for these tiny black bugs that are eating up the leaves (please see attached pictures). They leave light brown spots on the leaves, often killing it. What can I do to get rid of them? Thank you! R |
You have stumped me and my new bug book. Seems odd that you would have problems with pests on an indoor plant to begin with but obviously you do. Perhaps you could take your photographs and one of the spotted leaves to your local nursery and see if they can help identify the pest and the treatment.
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| Hi! I was cleaning my basil leaves and noticed these Small Black things on my basil leaves. They are hard & look like a
cross between a poppy seed and a toasted sesame seed Any idea on what they may be? Thanks, F |
I'm thinking caterpillar turds. I had a big problem with hornworms at one time and these small black specks were how I came to know they were around. I would think you would have a problem with them eating the leaves, however, so maybe it is seeds that are being broadcast from a nearby plant.
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| I plan on dry aging and freezing a rib roast , which should I do first age or freeze? Thank you, BC |
This is pretty far from my field of expertise so I referred to my "Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. I quote: "Aging meat is for
professionals, not for the home cook. If you can get a butcher to do it for you, fine, give it a try. But don't stick a steak in the back of the fridge for a couple of weeks and expect to get a palatable product. The meat needs to hang in a professional refrigerator under the supervision of a butcher to be flavorful and safe."
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| Could you advise me where I might buy a bay tree. Laurus nobilis? Thank you MP |
Please see the "Where Can I Find? Q&A Page" or the "Bay Leaf Q&A Page."
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| Need advice on my German thyme we really enjoy this herb for lots of meals, but my question is is it safe to
bring it indoor or will that bring in pest to my house plants? thanks mt |
Thyme isn't often bothered by pests so you probably don't need to worry about your houseplants. To be safe, you could repot it into clean potting soil and give it a good spray-down with a stream of water before bringing it indoors.
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| I bought 4 basil plants a few weeks ago. Three of them looked great and had many leaves. I cut each of them down as they were a bit high. I replanted them like I was told and watered them well. But not even a week went by and they started wilting. So my husband decided to "water" them, really water them again. One died, the others didn't. But now it is three weeks later and one died completed, no more leaves and one with a few leaves on are totally wilted. I tried a little bit of water, not much, it did not perk up. Why would they wilt? Not
enough water or too much water. |
Basil is highly susceptible to a disease called "Fusarium wilt." It is caused by forms of fungi in the soil and has no cure. Plants wilt and die quickly and the roots will be discolored. Infected plants should be uprooted and destroyed and you should avoid planting the same type of plant in that soil for at least three years.
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| I would like to know where to find annatto seeds in Wisconsin. Would I find it in a Spanish store or in a regular spice store. HELP! Ms.T |
Funny, the day your question arrived, I had just ordered some annatto seeds for myself from
Pendery's. This mail-order spice house is the only place I know of that stocks annatto but I have seen it occasionally at Latin markets.
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| How to get rid of growing bitter cukes and once you have one that is bitter then how to get rid of it? AH |
Cucumbers aren't really my department but I did find this article titled "Bitterness in Cucumbers" from the Washington State University Cooperative Extension.
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| I see recipes that call for "rubbed sage." how, exactly, does one rub sage? thank you for your time. best, jg |
Rubbed sage is an unusual process of crushing the dried leaves that results in a sort of fluffy texture. I never really liked this texture and don't understand why sage is the only herb they choose to preserve in this way. I prefer to use ground sage if I can find it because it it easier to handle, measure and mix with other herbs.
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| I am wondering if you can freeze sliced black olives with good result? Thanks, RHL |
I have no idea but like I always say, try it!
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| Hi, How long can I keep fresh herbs in the refrigerator before they go "bad"? I'm trying to decide how long I can hang on to a bunch of oregano (and how
often I can use it in recipes) before I give up the fight and hang it up to dry. Thanks! P |
Most herbs (but not basil) will last a good week loosely wrapped and stored in the vegetable bin of your refrigerator. I've had some store-bought herbs that lasted much longer than that when kept in the original packaging.
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| Hello, I live in Hawaii and find that within 30 minutes of picking my basil it has turned dark. It's way above 50 degree here so what could be causing this. How do growers keep it green for sale in the stores?? Thanks, FC |
I don't really know what to tell you, FC. Growers have amazing tricks that usually involve tons of fertilizer. You might have better luck if you place your freshly-picked basil into a glass of water, like you would with flowers, until you are ready to use
it.
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| Hello, I have seen numerous recipes calling for "bruised cardamom." Does this refer to a product or a process? Thank you, -L |
Bruising cardamom might be better described as cracking it. The seeds within the pods are hard and if you break them up a bit before using they will yield more flavor.
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| About 30 years ago I found a wonderful recipe which called for "leaf savory". I was able to purchase it . Ann Page spices had it. I still have the can. I have searched the world over it seems and no one seems to have ever heard of it. It is not summer savory and it is not winter savory. The can says LEAF SAVORY. It has the most wonderful flavor and
neither of these above savory's come close to it. Has anyone ever heard of LEAF SAVORY? Thank you for your time.DL |
I wonder why you are so certain that it was neither winter or summer savory? My first inclination when I hear the term "leaf savory" is that they are specifying the form to use. As in savory leaves rather than ground savory. All of my sources mention only the two, winter and summer, varieties saying they are basically interchangeable.
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| What is the difference between a) mixed spices and spice blends, and b) seasonings and condiments? S |
Spice blends are simply a mixture of different herbs and spices that fall into the
category of seasonings. No hard rule exists but generally condiments are often tasty side seasonings that are in paste or sauce form such as mustard or chutney.
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| Dear Sir, I found your web site while searching for information on Kaffir Lime tree. I have a tree given to me by a friend who went for holiday in Florida. I have it in a large pot in my back yard in Houston, Texas. I am trying to find out why does my tree have these leaves where it looked like something has burrowed into the vein of the leaves. I have sprayed with Insecticide soap but they keep coming back. Can you please advise what I can do to prevent this on my tree? Also when is a good time to prune the tree down. It has grown to about 6 feet in height and I want to trim it down. Please advise. Thank you. CQ |
Your lime tree mostly likely has a case of citrus leafminers. To date, no chemical insecticide has proven effective in controlling this moth. The best defense is other insects like ladybugs, fire ants and lacewings. You should be trimming the plant regularly to encourage growth.
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| Hello! I am trying to find where to buy chimole in the San Francisco Bay Area, or get a recipe that I can use to make it. Thank you so much for your help!!! R |
Oh boy, here we go into another Belizean food discussion! I hadn't heard of chimole before. Googling the word led me to plenty of differing ideas but most of them mentioned the black recardo. You will find one recipe for chicken stew at the
interesting Toucan Trail website. For further reading about the foods of Belize, The Hotel Mopan Recipe Book is quite helpful. Be sure to see the "Where Can I Find...?" page of this website for more discussion about Belizean foods.
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| I am growing two pots of sweet basil and one pot of lemon basil outside. This year, as well as last, the sweet basil has grown very tall and slender, not bushy at all. Also the plants are all turning yellow, as are the pepper plants I am growing in pots in the same place. What do you think is causing this? I am in Salt Lake City. Thanks. K |
It sounds like your basil isn't getting enough light. Make sure it is getting at least six hours of sunshine and don't forget to pinch the leaves back often. This is what really encouraging bushiness. The yellowing could be from overwatering or a lack of fertilizer.
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| I saw this spice used on a cooking show and didn't catch the name of this spice. What is the name of this spice without chives it's cheveril, parsley, tarragon, thyme. Thank you. L2C |
My guess is herbes de Provence.
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| I don’t understand this recipe, called “Sunday Night Stuffed Peaches.” It says to place the stuffed peaches that we’ve made (per their recipe) into sterile wide-mouthed jars. Pour hot spiced vinegar
(that we’ve made per the recipe) over to cover; seal at once. Let stand a few weeks in a cool dark place before using. Does that mean there is no need to boil them in a canner the way people usually do when preserving fruit? Hoping you can help, CLB |
Doesn't sound safe to me. The vinegar may act as a preservative but you should probably check with a canning expert like those fine folks at your local agricultural extension office. To find their office, Google your county with the words "county extension office."
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| Hi,I have a recipe that calls for 1/2 tsp. coriander. I do not have that in my pantry but I do have cilantro. Can I substitute this and would the quantity be the same. Thank you, GS |
This would be a logical assumption since coriander is the seed of the cilantro plant but their tastes are quite different. I like to use an equal amount of cumin as a substitute for coriander, if necessary.
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| I have a large well established bay tree planted in the ground. It is losing quite a lot of leaves which turn yellow and drop. It is in well drained soil. Any ideas? AD |
Yellowing leaves are often a sign of overwatering, a common mistake in caring for bay trees. If your tree is well established and you are getting regular rainfall, it will probably do fine without additional water.
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| Can I freeze excess fresh
dried oregano still on branches? Thank you SB |
Some people do store dried herbs in the freezer although I don't like the idea because it is likely to introduce moisture. You would probably want to strip the leaves from the oregano before freezing since they would become limp and be difficult to handle after freezing.
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| Today I ate a Cajun chicken wrap. It tasted very spicy. About half way through the wrap my daughter noted heavy perspiration around both of my eyes. I didn't feel the perspiration but when I reached up to touch the area, I was surprised at how wet with perspiration it was. I am not normally a person who perspires. Have you any information on allergic reactions to Cajun spices? HM |
Cajun spices often have a variety of peppers, both black and chiles, so it is going to be spicy. Highly spiced foods often hail from very hot climates where they are said to cause perspiration that cools the diner. If you suspect you experienced an allergic reaction rather than a cooling reaction, you should check with your doctor.
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| I have a bay leave tree (for six years) that almost died; I cut off all the dead foliage this spring and replanted in new soil and a larger container. Now the tree has ‘come back’, there is new foliage. It gets morning sun but during the afternoon the ‘very’ newest foliage starts to droop. Is this normal? Additionally, should you cut back the foliage at the top so that the tree will bush? Many Thanks, CB |
The drooping may just be from the fact that the young leaves can't support themselves fully yet. I would keep an eye on it and see how they develop. Once you take the uppermost leaves, the plant won't grown any higher but it will bush out better.
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| How does one go about cutting the plant Rosemary and drying it. I thought that as long as I grow it, why not dry it, so I can use it later on for cooking purposes. Thank-you. JB |
You will want to follow the "rules" for trimming your rosemary: don't take more than one-third of the plant at any time and make your cuts just above a leaf joint. You can dry it just like any other herb. That is, by hanging tied bundles upside down in a
cool dry place or stripping the leaves and arranging them on a screen for good air circulation also in a cool dry place. Just be sure to leave the branches or leaves until they are absolutely, completely dried before storage or they will mold.
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Dear Bay Tree Advisor: Hoping you can help. I have two well established Bay standards in big containers that are about 5 foot high. They have been thriving well on the patio until recently when I noticed that there seems to be bite marks on the
leaves and some of the leaves have started to shrivel up and turning an orangey colour! In short they don't look well at all.....can you help? KL |
My first impulse is to suggest that the problem is some sort of rust, a disease
that will create rust-colored splotches on the leaves. I can't find any answers to why this infects a plant but sources do recommend removing and burning affected leaves to prevent spreading. Rust doesn't explain the bite marks, however, so I'm not quite sure. Inspect your plant closely to see if you might have small green webworms.
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| Very cool website!-- it will be very useful as I've always been more of a 'microwave queen' than a real cook, but newly married and attempting to be a better cook! My question is... I received a large bowl of homemade spaghetti meat sauce from a friend which has a very strong taste of either oregano, basil, or both and my husband and teenage son & I are not big of fans of these herbs unless used very sparingly-- is there a way to add something
to the sauce that will allow it to keep the thickness that we do like but will ease the harsh bit/taste of those particular spices? L.R |
Best of luck in becoming a better cook--I find it quite rewarding to prepare foods for my loved ones. You could try adding more tomato sauce or diced tomatoes to your sauce to extend the herbal flavor. One hint, if it is oregano that you are finding offensive, it will intensify with cooking. If it's basil, the flavor may decrease by cooking longer.
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| We would like to know the procedure to reconstitute dried herbs back to fresh. I know you begin by putting them in water but what then? Can you help? Thank you. |
You can't really get the fresh texture back into dried herbs. To get the most flavor from the, crumble the leaves as you add them to a recipe.
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| I have a green pepper plant at home but the peppers on it are turning red. Why is this? JB |
This is perfectly natural. Most green peppers will turn red when left to ripen on the plant.
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| I bought a young Rosemary plant a month ago and transplanted it into a new larger pot. It seemed to have done well until I decided to trim the top third to use for cooking. Ever since, it has started the wilt. The main stem turns brown and then black, then the leaves follow by turning brown and black and fall off. I'm not sure if I'm watering it too little or too often. KL |
It could be a number of factors but from my own experiences, your plant is too dry. Once a stem
dries out, it really can't recover. You have to be careful of overwatering, too, so make sure the plant is in a pot that drains well and never allow it to stand in water. Rosemary is a bit touchy about being transplanted and great care should be taken with the operation. You may have disturbed the root system when you gave your plant its new pot.
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| I would like to make my own mixed herbs product like those proprietary products found in the supermarket. Can you advise me of the ingredients and likely proportions please? Thanks KM |
There are so many different herb blends on the market that it all depends on the sort of seasoning you are looking for. A Cajun seasoning blend might have as many as fifteen
different herbs and spices but a simple lemon-pepper is just that, dried lemon peel with cracked black pepper. To create your own blend, start by combining a teaspoon each of two or three herbs you like, add a quarter-teaspoon of black pepper, if desired, or a bit of paprika. Consider also adding granulated onion or garlic. If you are looking for a salt-substitute, use dill as one of the herbs or add some dried lemon peel to heighten the other flavors. Test your creation over some steamed veggies or mixed into butter and make adjustments as you see fit.
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| I have lots of basil growing, many leaves have black spots. I have read on some forums that this may be mold. How do I eliminate the mold? Is the whole plant diseased? Are the leaves dangerous if eaten? Regards, DMS |
The black patches could be a type of the disease Leaf Spot, often caused by overhead watering or other moist conditions. The affected leaves should be removed. It could also be cause by fungus, as you suggest. A tell-tale sign of fungi is that the spots look more like spores. On basil, this is often Botrytis and usually proves fatal to the plant. Less ominous and easier to treat is a potassium deficiency. For this, just use a potassium-based liquid fertilizer on a regular basis.
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Hello there: I wasn't able to keep up with my gardening this year. The basil flowered, so I cut all of the plants back, hoping to encourage new
growth. I have two large bags of the trimmed basil in the refrigerator, but the leaves have a bitter taste. Should I just
compost this, or will cooking bring out a sweeter taste? Thank you. |
Hard to say for sure but to test your theory you could saute a bit of it in a mild oil and then scramble an egg into it. Taste it and see what you think.
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| Hello and thank you. I moved to the panhandle of Florida one year ago and planted some mint this spring, which thrived until the warmer weather. I kept it watered well, but it has nearly died to nothing. NO spots on the plant or other bug I can see. Is it just the time of year and the heat or is there something else I should consider? |
You know, when I lived in Northeastern Louisiana I never had much success with
mint either. I was always a little embarrassed since everyone talks about how easy it is to grow. I think it is one of those herbs, like lavender, that just won't grow well in your hot, moist climate. You might try an experiment: root cuttings from your existing plant in water then transplant them to a pot indoors to keep in a place that gets lots of sunshine.
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| I've made homemade pesto sauce and would like to know how to store it. What should it be stored in and should it be shelved or frozen? Thank you in advance for your help. I.F., Wantage, NJ |
We cover pesto in the articles "Endless Pesto Possibilities" and also in "A Bounty of Basil: How to Preserve the Harvest."
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| I grew cayenne peppers, but don't
know what to do with them. Do I tie them together then turn upside down, or on a screen? Do I crust up the whole pepper with seeds. Thanks for your help. D |
Fiery-foods.com has a wonderful article about drying chile peppers.
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| Is it possible to cut up jalapeno peppers and freeze them? JD |
Certainly! The best way to freeze most fruits and vegetables is to lay them out in a single layer on a paper-covered baking sheet. After they have frozen you can collect them into a sturdy bag for storage. This method makes it easier to take out what you need without thawing the
whole package. The peppers will be a bit mushy when they thaw but are still good for cooking.
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| Is there a basic conversion from 'fresh sprigs' to ground herbs? I'm wondering, in particular, about thyme and rosemary. Thank-you. |
Please see the "Fresh or Dried Q&A Page" for lots of information about making conversions.
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| Trying to find fresh culantro, not cilantro, mail order, USA. D |
From our "Where Can I Find Q&A Page:" I am trying to find fresh culantro, not cilantro, mail order, USA. D
A: Culantro (aka recao)
seems to be an up and coming herb but the suppliers haven't caught up yet. You could grow your own with seeds and advice from Caribbean Seeds.
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| I have Basil, growing very well in a raised bed with excellent soil and amendments, along with other herbs, pepper plants, etc. I have some holes in the leaves and this morning i noticed a rather large, green worm on the underside of one of the leaves.......please let me know how to organically get rid of this. Thank you (other than just picking them off when I see them...:) |
Oh, I hope you don't have those creepy hornworms. They are as large as your thumb and have a thorn growing out between their eyes. Handpicking is about the only way to get rid of these but do
it fast, they will devastate a plant. There are so many different worms and caterpillars that it's hard for me to say how to control them. It is important to correctly identify each pest before just getting rid of it. Some of them are the good guys, like butterflies or bad guy predators, so try to find a book or a local bug expert to help you. My favorite book on the subject is "The Texas Bug Book: The Good, the Bad and the Ugly."
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| What is the best method for drying fresh basil leaves? Thanks. |
You will find lots of information about preserving basil in the new
article "A Bounty of Basil: How to Preserve the Harvest."
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| I’m growing pimentos for the first time and would like to pickle them to use in pimento cheese. Any good recipes? GP |
Sounds like a good plan. I haven't done any pickling, myself but maybe some of the other readers out there can offer recipes. Anybody?
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| I have a big pot of basil plants. I used Miracle Grow potting soil. The leaves have brown spots on the tip and it dries up and curls the leaves. Can you please help me? Thanx, VB |
Most of the problems with disease in basil shows up as patches on the leaves rather than at the tips as you describe. I wonder if maybe these are just older leaves that are giving way to the new growth or perhaps you need to water more frequently? Pots tend to dry out quickly especially when filled with many plants. Make sure they have good air circulation as well. You could also take a leaf or two to your garden center and see if they can help you identify the problem--it's hard to tell without a visual inspection.
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| I was trying to find some information on safely bottling and preserving decorative flavored oils and vinegars. I know that there are problems that come with fresh herbs and things such as garlic and sundried tomatoes. I was wondering how could I prepare these things to safely create these oils and vinegars? Thanks, KE |
Food safety is a serious matter. I found two excellent articles that address this subject. The first, from the University of Georgia talks about flavoring vinegars safely and the other, at Olive Oil Source explains about seasoned oils and potential hazards.
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| I have grown basil (Genovese & Sweet) on and off for years. Last season and this summer I have been getting more and more leaves, usually in the early months of growth that begin to brown slightly at the end of the leaf. This progresses quickly to dark brown and almost black in color and works its way from the tip of the leaf all the way back to the stem. Once the leaf is brown/black it is very dry and easily disintegrates when touched. It almost appears as if something has burnt it or dried it out. It
affects some leaves but not all. I live in Colorado (very dry and very sunny). I water the plants every day or 2 and they are in planters outside. One that gets morning to late afternoon sun and the other gets direct sun from noon to dusk. The plants appear healthy except for this problem. Too much sun ? Can you suggest the cause? BK |
I suspect it is too much intense sunshine. You might try moving them to a place where they get a good dose of morning sun and are a bit more shaded in the heat of the afternoon. Do keep in mind that basil doesn't tolerate temperatures much below 50 degrees (F), perhaps basil is being subjected to nights that are a bit too cold.
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| Hi, I live in the UK and I have a pair of 6
year old bay trees in containers and around this time of year they get leaf curl. Not all over the plant but at the extremities of each branch. It's not that bad but will it get worse and is there a remedy? A. |
I did a bit of research on this and it sounds as if you might have a fungal disease known as peach leaf curl. Common during a moist spring, it can be prevented by early applications of a copper-based fungicide. Unless your trees are losing an inordinate amount of leaves, it won't kill them and should go away as the season progresses. You might want to take a sample of the affected leaves to your local garden center and see if they can help you with a proper diagnosis and treat the problem, if necessary.
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| I, too, was in Belize not long ago and am trying to find Ricardo. It is a red paprika paste from what I gather from the natives but I have had a hard time understanding if the various forms of paprika pastes from Europe are similar. |
Here is an entry from our More Tips page: Newsflash: The question about "red recardo" created a mailbox stir. The following information was submitted: "Red Recardo:- A paste, main ingredient being anato.
Seasoned with ground garlic, black pepper, cominos, onion and vinegar. Packed into squared or balls. Used to season sauces for tamales and meats. Black Recardo:- A paste made from burned corn tortillas, onion, garlic, cominos, cloves, black pepper and vinegar. Used to flavour chimole and black relleno." (Source: Hotel Mopan Thanks CA!) I found sources to buy a similar product called "red recado." Find them at: The CMC Company and Mexican Grocer. Read more about achiote at "All About Annatto."
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I live in Pittsburgh, PA and would love to know how and where to buy fresh basil, and some gardening tips too, can you help me....Thank you....
May Your Heart Hold Smiles, and the
angels keep you safe. K |
| Thanks for the blessing. You will find fresh basil plants at garden centers, nurseries, farmer's markets and even some supermarkets at this time of year. Check our list of articles for many links to stories about herb gardening like the Herb Gardener's Diary Series or The Simple Essential Herb Garden. |
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| Thank you for taking this question. My neighbor has planted a mint plant in her patio and it has grown into my area. I don't mind having the plant but I want to be sure it is not poison. I did not know there were so many varieties of mint. I understand that pennyroyal is toxic and I
wonder how you can tell which it is. It grows like a vine and has covered a large area. I would appreciate your insight. SHD |
Since there are so very many varieties of mint, you might want to find a book about mint with pictures at the library to help identify it. Our friend, Hermann Rachlinger, has a wonderful mint site that is written in German. This index page has links from botanical names and some English terms linking to photographs of each variety. Incidentally, you are correct in that pennyroyal is considered unsafe for consumption, however, it has long been used as an insect repellent so it's not really a bad thing to have on your patio as long as everyone, including pets, knows not to
eat it.
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| Love the site....I'm growing basil on my rooftop in terra cotta containers. I've been cutting from it all summer and have recently noticed little random white spots, on an otherwise, extremely healthy looking plant. Is this something to be concerned about? Is okay to eat? Or is my basil showing signs of bacteria or disease? |
Without actually seeing the plant, I would guess the white spots are left from water drying on the leaves. If the basil plant is healthy and the spots don't move (like a bug!) it should be okay.
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| Hi, I purchased a pot of Genovese basil which did fabulously for a couple weeks. Then the top leaves began to curl so I
replanted it thinking that the three basil plants in the pot needed more space. So far, the leaves in the upper portion of the plant is still curling. What can I do? Thanks, AYL |
Looking at the photos of Genovese basil in a seed catalog showed that the leaves are rather curly or puckered looking. Take a look at this basil entry from the Johnny's Seed catalog. Unless your plant is wilting or unhealthy looking, it is probably just growing as it should.
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There
used to be a "Pork Seasoning" that I believe Schilling made. It is fantastic for making country gravy or sausage gravy. Every search I've done pops up to chicken seasoning, I've tried it, but it just isn't the same. Thanks, JJ
JJ also responds to the previous question "What is keijan spice and where can I buy it?" This is a Dutch word, they have no letter "Y" in their language, the "IJ" forms the "Y". So what is being looked for is Cayenne Spice. Similar to Moho (Mojo) :P JJ aka Konijn (rabbit, for all the salads I eat) |
Thanks for the help with "keijan." I wonder if Schilling has changed the packaging or presentation of your old favorite. For example, maybe they use that spice blend with their "Bag 'n Season" line. I did a search for "pork seasoning" at
the McCormick website and came up with quite a few entries. You might write to them and ask.
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| I have looked for arugula in several grocery stores and can never find any. Any suggestions on who may carry it. Thank you. AV |
I usually find arugula packaged along with the other fresh herbs at the supermarket. Lately I have also seen large containers of it alongside the bags of prepared salad mixes. Perhaps you could as the produce manager at your favorite store to stock it for you. This is also a great time of year to find arugula at the farmer's market.
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| Hi, I see there is a lot of interesting information on your website about cooking with herbs. But I didn't find the answer to my question. How much dried herb should be used if a recipe only has an amount for a fresh herb-is it 1/3 as much? Or does this differ for each herb? Thanks. L |
The one part dried to three parts fresh is a good rule of thumb. Read more on the subject at the article "Fresh or Dried?"
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Hello, I recently have planted some basil plants in my garden only to find holes and some leaves eaten. I believe the bugs are from the air. They look like gnats or stinging flies, what would you recommend to use to keep these off.....each day is a bit more and when I shake the plant there are quite a few little gnats (?) in there....I do not wish to use harmful chemicals at this point so I eagerly await your response.........thank you very much, JS |
Maybe you have flea beetles. I found this article about them from Colorado State University. If this does not diagnose your pest, perhaps you could clip a leaf and take it to your local garden center for additional
information.
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| I grow my basil from seed, the plants have never been outside and today I found tiny worms (they move like inch worms) dangling from the leaves by a thread. I also noticed holes in some of the leaves. I picked off all the worms I could find but I'd really like to know what the worms are called and how to avoid them in the future. Thanks, D from Nova Scotia Canada. |
You wouldn't expect bugs on indoor plants but they may have arrived in the soil. Your worms are probably caterpillars which can be good or bad. The caterpillars that enjoy our parsley and dill will eventually turn into lovely swallowtail butterflies. Basil is not usually affected. The best way to identify your particular pest is to
find a bug book at the library or check with your local agricultural office.
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| Where can I find pickling lime to use in making pickles. I have hunted everywhere in our town. Thanks J |
Have you checked at your local hardware stores? I live in a rather rural area where the Ace Hardware and True Value Hardware both carry an exceptional variety of canning supplies.
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| What is the best way to trim fresh Dill? I grow different herbs in the summer, but have not had the chance to grow Dill until recently. I thought that when an herb flowered it was "too mature"? My Dill has many flowers. Do I trim it from the bottom or from the top? My Oregano and
Thyme are flowering also? Help. |
Dill fronds are best trimmed from the base of the plant. You're right about flowers signaling the end of the life cycle for annuals, like dill or basil, but oregano and thyme are perennials. For these, you can just enjoy the pretty flowers in your garden or add tasty color to your cooking. All herb flowers are edible.
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| What would you suggest as the best way to dry herbs while retaining their flavor? TH |
| Dry herbs on some sort of a screen (for good air circulation) out of direct sun or heat for the best flavor. You should also know that some herbs retain their flavor better than others. Marjoram and
oregano are good examples of herbs that dry well while cilantro and chervil will be nearly flavorless when dried. |
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| What kind of taste does tumeric add? LS |
Turmeric has a sort of gingered pepper flavor. Read more on the subject at "All About Turmeric."
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| I ground garlic with salt and put the rest in the fridge after use. the next day it had turned green. Is it ok to use it in my cooking? BD |
An explanation about green garlic is provided by Cook's Illustrated on the More Tips and Hints page under the heading Food for Thought Science of Green Garlic.
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| Hi. I bought a basil plant and after about two weeks (I still hadn't planted it) the
leaves turned light yellow-light green. What could this be caused from? Thanks KB |
Yellowing leaves are often a sign of overwatering or your plant may not be getting enough light indoors. Make sure the container has adequate drainage and the plant is getting at least six hours of sun each day.
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| Dear Friends, I have begun growing and using fresh herbs. My favorite is peppermint. I have an awesome plant in a clay pot doing very nicely right at my front door. Not only is it very useful for many recipes, but it is also absolutely graceful and beautiful. What happens when it gets cold? Do I bring it inside or do I have to start all over again in the Spring? Thanks! SMO |
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I am trying peppermint for the first time this year and also find it a very enjoyable plant. I've been using it as a bit of greenery in some of my small flower arrangements and discovered that it roots very fast. You might want to remember this tidbit if you do need to start all over in the spring. Mints can tolerate lower temperatures, particularly in a protected area, but you don't say where you live so it's hard to tell. If your winter temperatures drop below 30 degrees (F) on a regular basis, I would say bring it inside to a very sunny window. |
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| I have received a recipe that calls for "1 pn of sugar" What does "pn" mean? Thanks. O.D. |
I'm thinking this "pn" is an
abbreviation for "pinch" which is measured at 1/16 of a teaspoon.
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| I make Dill Pickles every year. My dill is almost ready to cut, but my cucumbers are just starting to vine out. How can I keep my dill until my cucumbers are ready to pickle? KS |
You can extend the life of your dill plants by pinching off any flowers as they bud. Dill grows so quickly, you might want to start a few more plants to ensure a continuous supply.
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| I am looking for a store in Los Angeles to buy azafran (Zaffron ) Spanish condiment? ILC |
I'm not sure if you are looking for what we call saffron or a
sometimes common substitute safflowers. You should be able to find saffron in small vials in the spice aisle of a well stocked supermarket or gourmet food shop. Since it is so expensive, you might want to ask for it, they may keep it locked away. Safflowers are often available in Latin food markets.
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| Hi! I was wondering if there is a way to store fresh herbs and making them last as long as possible in the fridge? SE |
| Please see the article "Buying and Storing Fresh Herbs" for some ideas. You will also find a link to a fresh herb keeper at the article "Nifty Herb and Spice Gadgets." |
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Hi I am in North Carolina and have basil plants whose leaves are turning brown and looking as if they are getting blistered a bit. Is it a bug or a disease and what can I do about it, help!! What do I do, I use them in cooking all of the time. TB
I don't know if it is a pest problem, but something is making my basil leaves curly and deformed looking. The affected leaves are no longer flat, but "bubble up" and appear curly. I live in hot southern California desert. Can you help? NF |
| These questions are so similar, I'll answer them together. I've never seen or heard of this problem but maybe your plant is getting too much harsh sun. You could try relocating it to a place where it would get the more mild morning sun or a dappled sun exposure all day.
Another thing to consider, NF, is that you may have a variety of basil with naturally curly leaves. There are many types of basil out there, not all of them are flat leafed. |
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| Hi, I was just wondering if you tell me what kind of herbs and spices can I plant that will come every year. I'm new at this and I want to start my own little garden. Thanks SS |
| Most herbs are perennials, meaning they come back every year. Some of the more popular ones, like basil, dill and parsley, are annuals that live out their life cycles in one season. My suggestion is to decide what herbs you would enjoy growing and then research their individual needs. Check our Reference Desk for links
around this site to information about individual herbs and herb gardening in general. I encourage you to have fun with it! |
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| I am looking for instructions about how long fruits are good for after being frozen. My big question is will dry ice prevent the berries from thawing mushy. SM |
| You can store fruits for up to a year in the freezer. Since the changes to the berries texture takes place upon freezing because of the water in them expanding, I don't think using dry ice would would make much difference. |
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| I live in Pittsburgh PA and would like to know where I can purchase Juniper Berries for a recipe. What type of store would I find them. HMV
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| You might find juniper berries at a major supermarket or natural foods store. But you are fortunate enough to have a Penzey's Spices retail store in Pittsburgh so I'd go there just for the fun of it! Their address is: 5875 Forbes Avenue. |
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| Hello, I purchased basil two months ago and have been keeping it on my balcony in pots every since. The basil has been growing very good and has been providing many leaves for us to enjoy. Unfortunately this morning I noticed one of the plants is wilted. All the leaves are still green but some of them have fallen off. At the base of the soil the stem is brown and hard, there is also what appears to be a mold growing
on it. Also there are what appears to be small white circles with black/brown bumps in the center. What is this, and if possible, how should I save my basil? Also what should I do to save my other two basils planted with it? They are in well drained soil and receive plenty of sunlight. There is also plenty of room for the soil to breath as my soil is damp and not wet. Sincerely, GS |
| My goodness, what alot of problems for one little plant to bear! You may have the dreaded fusarium wilt, a fungus that is spread through contaminated soil. This would not bode well for the others planted alongside it. It could also be root rot sometimes caused by high humidity or poor air circulation. I think I would just get rid of the plant in question and repot the other two in fresh
soil. |
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| Hi: I live in Buffalo NY and would like to know where I can get a bay tree. I've tried all the nurseries here. SRC |
| If you want to try mail order, you can get smaller plants from Papa Geno's or Mountain Valley Growers. If you're looking for something larger, perhaps one of the nurseries in your area could special order for you. |
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| Hello, I just love your site. I have a large patch of basil in my garden and it is growing strong but now the basil is starting to taste bitter if we deflower the plants will the bitter
taste go away? BC |
| Honestly, I'm not sure. It probably would help to remove the flowers so that the plant can focus its energy more on the foliage. This will extend your growing season a bit as well. |
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| Help! As you can see in the attached photo, my mint has been destroyed! I transplanted two plants a couple of years ago from my mothers house, and as predicted it spread and did very well...until this happened. Black spots are now on almost all of the plants, except for a few stragglers away from the pack. I'm going to cut these all the way down and I hope that it doesn't recur. I couldn't find any information on this problem. Thanks for any help! BM |
I think you may have
an infestation of the oddly named "plant bug." They seem to enjoy mint. Read more about them at this article from the University of Kentucky.
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| I just need to buy about four Lippia graveolens (Mexican Oregano) plants or some of the seed. Haven't been able to locate in my area (Eastern Oklahoma). MG |
This is a hard plant to find, I know. I just received my Mexican oregano plants from Herbfresh. They will ship healthy plants to you promptly.
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Two days ago I starting hardening my indoor-growing basil by letting it sit outside most of the day. A lot of it has developed large, silver spots. What can I do to solve this problem? KL |
The same thing happened when I put my new Thai basil plant outside. I think it is a sunburn. My plant seems to be recovering slowly and new growth is appearing healthy. When "hardening-off" new plants, they should be kept in the shade for the first couple of days and then introduced to small amounts of sunlight each day.
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| How much is a sprig? I'm not sure how to measure this in a recipe. Thanks SP |
A sprig is usually considered to be a four-inch length of a fresh herb.
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I was thumbing through a cook book which I purchased from a yard sale. A recipe for olive and cheese custard sounded interesting but called for
1/3 cup olive liquor. Is that just the 1938 way of saying olive oil or is it something else? Thank you, DF |
| I've never heard the term "olive liquor" either. My oldest cookbook, from 1951, calls for olive oil sometimes but as I thumbed through it I noticed that they often called for the liquid from prepared
ingredients like the oil from anchovies or the juice from cherries. Maybe your olive liquor is the brine that the olives come packed in? |
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| How do I keep bugs from eating holes in my basil plants? J |
First you need to identify the pest. It's hard to know how to treat the problem until you know what it is.
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Hello My son recently broke out in a hive type rash after eating some chicken salad. The only unusual ingredient in the salad was curry powder. Do you know if curry powder can cause an allergic
reaction? J |
| Curry has so many different ingredients
it is possible that your son may be sensitive to one or more of them. Your doctor could probably point you to more informative resources. |
| I was given a bay tree a few weeks ago. The leaves are turning brown. I have removed it to a spot where it only gets the morning sun. Should I remove all the brown leaves. Are they still usable? It is in a container and has never been repotted. Should I plant it in the ground? Is this an ok time of year to do that? Thanks....love your website. L |
| I'm not sure why your leaves might be turning brown but I would go ahead, remove them and not eat them. Make sure your tree is getting at least six hours of sunlight each day and don't overwater. You would
only want to plant it in the ground if you are sure that your temperatures won't fall below 25 degrees (F). This would be a good time of year to do it. |
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| Hi, I want to know where I can buy spices plants like bay leave, nutmeg, peppercorn, cinnamon, sweet clover, etc. Thanks, G |
| Some of the spices that you mention, peppercorns, cinnamon and nutmeg, have very specific growing requirements that the average gardener cannot manage to create. You could check with your local garden center or nursery to purchase small bay trees and perhaps sweet clover. |
I have a small rosemary bush in my front bed. Its so close to the walkway now and I am thinking of moving it. It is about three feet tall and about as wide. Is it ok to move it and if so, what is the best
way. JI |
You could transplant your rosemary bush in the same way you would any other perennial or bush. Dig a wide hole around the base of the plant working your shovel under the root ball as gently as possible to avoid breaking roots. Transfer the plant to its new location as quickly as possible to avoid letting the root ball dry out. Water it thoroughly and give it extra attention as it adjusts to its new location. This entire process is better done in cool weather.
|
| How
long does it take to dehydrate 4 layers of strawberries using the typical heat setting for 'fruits' my dehydrator indicates? |
I don't have any special knowledge on this subject. Perhaps the manufacturer of your dehydrator has a website.
|
| I would like to find out the name for sage in Indian language. Thanks PC |
| Our friend Gernot Katzer lists several Indian names for sage on his Spice Pages. |
|
| Is there a general rule of thumb when copying a spice mix in terms of proportions? I have a seasoning salt that I love, but is difficult to
obtain, so I want to make my own. I have the ingredient list, but am uncertain about quantities. Thanks. LL |
| By law, the ingredients on a food label must be listed by quantity so this will give you a good starting point. There are no real rules of thumb--I usually just experiment by starting with an estimate and then adjusting in increments while tasting. One point that might help with your seasoned salt in particular: most commercial flavored salts are about 80-90% salt. Have you seen the article "All About Flavored Salts?" |
|
| Hi, I live in North Carolina and have bought several pots of "Spearmint" at local plant shops recently. They do not have the spearmint smell, the spearmint I grew in Florida had. The plants I have bought here are labeled Spearmint and are certainly mint by the way the leaves look, but actually smell like some generic grassy smell, almost like basil really! Perhaps there is some special nutrient I need to give them to bring out their scent? Thanks much!!! KG |
| I wonder how it actually tastes? I know that peppermint grown from seed will sometimes give the grower a completely different kind of mint so this could be a possibility. Or, perhaps the type of spearmint you bought is bred more as an ornamental. This situation illustrates why we should give the plant a little taste before we buy herbs for culinary purposes. |
|
| Several years ago while in Tampa/St Pete, I went to one of the local grocery stores and purchased some type of spice blend made there in Florida. I know the container had a white background, but that's all I can recall (other than it was great!). One time I even saw it at Sam's/Costco. I want to say it had "captain" in the title, but I'm not sure. Don't think I'll know for sure till I
see it again. Any way you can help? Many thanks! SJS |
| Sound familiar to any of you readers out there? |
|
| I need to know about THYME , what's it used in? BS |
| Please see "All About Thyme." |
|
| I have a question about cinnamon. Can you ever eat too much of it.....does it have any bad affects if eaten in excess ? Please let me know PN |
| I didn't think it was possible to ingest too much cinnamon but when I checked to be sure, I learned that some folks are sensitive
to the spice. Read more about it at this food site from Oregon State. |
|
| I have been given a fleshy herb which was described as five-spice. It is a prostrate plant and roots very easily. Its leaves are not unlike cactus, are heart shaped and furry. Please could you give me some details about it...its botanical name and uses. Thank you. DH |
| I've had this question before from a reader in Brisbane but still cannot find any information about it. This term "five spice" is probably a regional nickname that makes it difficult to identify. Sorry I can't help but maybe you could take it to a local garden center
that specializes in herbs. |
|
| Can you tell me what mother in law spice/herb is and what it is to be used for !! CL |
| A brief Google search reveals that The Mother-in-law Spice is probably a proprietary blend from Adamson Spices. I couldn't find any other information about it aside from the fact that it has recently been recalled because of the big Sudan Red scare. |
|
| Is it possible to grow a peppercorn plant? If so, can
they be grown indoors? C |
| The peppercorn vine thrives in the jungles of India and Indonesia where the average rainfall is about 100 inches. Propagation is accomplished through cuttings. Even if you could duplicate these conditions in a greenhouse, I doubt if you would be able to find a cutting of the plant to start with. |
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| I live in central Florida and am trying to grow a rosemary plant in a pot. The lower leaves on the plant are yellowing but the upper leaves seem fine. I've grown rosemary in New Jersey by keeping them potted indoors in the winter and moving them to the garden for the summer without problems. If you can tell me what causes yellowing leaves in rosemary
I'd be appreciative. Thanks, KHL |
| Yellow leaves are often a sign of overwatering in plants. You might also try giving your rosemary frequent feedings with a seaweed based fertilizer. |
|
| I wish Portuguese was on your herbs list! Thanks JG |
| Ah, wishes really do come true. See "Another Multi-Lingual Herb and Spice Index" for Portuguese as well as Russian, Dutch, Japanese and Chinese. |
|
| Hi there, What is mint juice exactly and how do I go about making my own? Thanx, TK |
| Mint juice seems to vary by recipe or application. Most recipes are just some combination of mint leaves and water, steeped together as for tea or simply blended. It depends on the ultimate way that you plan to use your mint juice. Here is a link to a kind of neat mint syrup. |
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Have you ever heard of someone being allergic to certain spices? My daughter had a severe reaction after drinking some chai tea, (yes, chai tea) and I need to find information on any possible allergic properties of spices. Thank you for any information or links given. JG |
I am only aware that some people are sensitive to sesame seeds as far as spices go but I'm sure there are others out there. I came across a site about food from Oregon State University recently. I just did a search and they listed many, many resources related to allergies that
you could investigate. |
|
| I just bought a
Bay tree and I'm going to pot it, the temp. during the late spring, all summer and early fall is as high as 156 degrees indirect sun and 120 in the shade. My question is how will my tree fare here in southern Nv. L |
| Hard to tell how it will do in that harsh climate. If it were my plant I would try to keep it in a place where it could soak up some of the morning sun but retreat to the shade for the rest of the day. Keep us posted! |
|
| In regards to the question about a person trying to grow a tree from seeds taken from a jar of store-bought spices. I'd be curious to know if s/he has any success at all. Many store-bought spices (i.e., mass-produced types), especially imported ones
(most spices) are irradiated before they can be shipped to the USA. They are subject to fairly high-intensity (I believe gamma) radiation via industrial sterilizers. This ensures that the spices do not carry either diseases (molds, fungi, E.coli, etc.) or pests (insects, spores, cysts, etc.) and also industrially-prepared spices often contain a fairly high amount of "bug parts"! But I digress (yet another argument for growing your own!!!) Anyhow, the irradiation in addition to sterilizing the material will also typically disrupt the genes of any seeds in the mix to the point where they will not germinate. BTW, I work in the nuclear industry (health physics, specifically) and once in college did an experiment of subjecting chia seeds to various levels of radiation to see the effects on germination (high doses hindered it). For
more info. there was an excellent article about spice irradiation in the Journal of Health Physics. |
| Thanks for your comments and information. This is a good point I hadn't thought of in trying to grow seeds from the spice aisle. The whole topic would be worthy of an article, wouldn't it? I always wonder how many people are aware of the irradiation of spices. |
|
| I just bought a basil plant from the grocery store and planted it in my windowsill. How do you trim a basil plant to make it most full or do you need to trim it at all? I once saw a basil plant at a friend’s house that looked more like a basil bush with thick stems and very full leaves. I’d love to be able to have such a
plentiful plant but I find that my plants always grow tall and scrawny. Any ideas? H |
| Basil plants thrive on being pinched so be sure to add leaves to your cooking frequently. Pinch off a stem just above a spot where more leaves are emerging. I have had good luck with basil plants by feeding with an organic seaweed based fertilizer every other week. |
|
| Hello there, I have some sort of weird brown spots showing up on my oregano plant. I am wanting to get rid of them, but want to do it organically. Do you know how I can? I scrolled through your Q&A section, but couldn't find an answer. Would appreciate any info on this and how to get rid of it. Thanks, JA |
|
Hard to say what this might be without knowing more or seeing the plant. Oregano is prone to root rot so make sure it is planted in well-drained soil. The spots could also be from water saturation--try not to get the leaves wet when watering and water the plant early in the day when possible. |
|
| My basil plant is inside and is doing great. I have taken most of the leaves off of many stems, and was wondering if leaves will grow back where I pulled the previous ones off, or if I need to cut the stem, which will then regrow to produce more leaves? No flowers have come yet. Please email me with any information. Thanks. A |
| It is better to remove entire stems, not
just leaves, when harvesting herbs. This will encourage more bushy growth. |
|
| Re: Add French. What is laurier in English? LK |
| "Laurier" is Bay Leaf in English. Did you find the first Multi-Lingual Herb and Spice Index? It has listings for Spanish, French, German, Swedish, Italian and Arabic. |
|
| I would like to prepare Malaysian anchovy by frying them then cook them in chilli, garlic, onion, ginger, tamarind juice and shrimp paste. I would like to store them in bottle for two years. How do I preserve them? Thanks EB |
| Most of the
recipes I found suggest preserving anchovies by covering them in sea salt but those recipes also called for the raw fish. Since I have never done this, I hesitate to offer any advice. Perhaps you could find a book on the subject at the library or find a fish expert in your area. |
|
I watered my garden midday. When I went to "visit" it again I noticed the leaves on my
cucumber plants and a few of my collards were turning white on the edges. Did I water at the wrong time or is this some kind of fungus? Thanks. Goofy Gardener |
| Since it came up so quickly, it is probably safe to assume that it is some sort of residue left from the water. Keep an eye on the situation to make sure it
doesn't get any worse. "They" always say to water gardens in the morning and container plants between 3 and 6 p.m. |
|
| Hello, I grew a bay leaf tree in my back yard ,but it stopped growing due to some disease. Just wondering if you could tell me the disease. Its covered with white specks. TB |
| Bay laurels are most susceptible to scale, sucking creatures that wind up leaving a small shell on the bark while also encouraging the growth of powdery mildew. Scale is nearly impossible to eradicate, especially in advanced cases. |
|
| How easy is it to plant and grow melaleuca? NY |
| Trees are a bit out of my element but I found this interesting article about the "paperbark tree." Sounds like they might be too easy to grow. |
|
| My cat loves to eat my mint plant. However, it seems to have the effect of catnip. Is there anything in the mint that can make him sick? |
| Are you sure your mint plant isn't catnip? They are in the same family. I'm no expert on pet health but I can't imagine that eating mint would hurt him. |
|
| I have two rosemary plants. Both flowered the first year and have not flowered since. (one plant is 2 years old, the other 1 year). They are growing well, about two feet tall. I have never pruned them. How do I get them to flower again? A from Arizona |
| Personally, I have never had a rosemary plant that flowered but like I always say, I'm a much better cook than I am a gardener. One thing I can think of, however, is that perhaps you are fertilizing too often? This will sometimes stimulate more foliage than floral growth. Rosemary needs very little fertilizing if it is grown in good soil. |
|
| I have recently picked some large firm black olives and several weeks after preserving them
in brine have noticed that the black colouring on the skins is disappearing and the olives have become almost mushroom coloured. Several weeks later I tasted several and they seem OK, like a cross between green olives[firm textured] and nice texured softer black olives. 2 years ago I preserved some from the same tree and they were excellent and retained their black colour. Can someone please shed some light on this problem. AD |
| I'd love to be able to pick my own olives to cure but... Instead, I open your question to other readers. Normally, I would refer you to our friends at PickleNet.com but as of this writing, that site was unavailable. |
|
| What happens to the nutritional content of bananas once frozen? JJ |
| Seems to me it would stay the same since you aren't changing anything but the texture. |
|
| How do I store fresh chopped garlic and how long will it be good for? Is it ok to put it in the fridge in a jar? thank you!! JR |
| Garlic is best used just after chopping. It could be (and should be) stored chopped and submerged in oil in the refrigerator for a week or two. |
|
| Selderij (Dutch) is definitely not celery seed (English). The latter is a seed, selderij is a leafy herb which I think originates in
the Mediterranean. It is used a lot in soups in Holland. If you would like to see pictures of selderij just type it into Google. I would like to know the correct English name though as this is what I was looking for. MA |
| The pictures that you directed me to are called celery in English. |
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| I have just planted my herb garden for the year. Something is already eating my basil. What should I do to stop this insect without harming my plants? SS |
| Herbs usually aren't bothered by pests but I have had trouble with slugs in my basil in the past. You can look for them during the night, early, early in the morning or on rainy days. Just
pick them off, it's icky, I know! You can also set a trap for them by burying a bowl of beer so that it is level with the ground near your plants. They fall in and can't get out. |
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| I bought a small rosemary plant about 4 years ago and planted in a small bed along the house. It is gorgeous, about 3 feet tall and about 3 feet side. It is close to the edge of the walk way so I have thought about pruning it, but I don’t know if I should divide the plant using a shovel, or prune it back. Any help appreciated. RC |
| I've never heard of dividing rosemary so you would probably be better off just pruning it back. Don't take more than a third of the foliage off at any one time. |
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The two most important crops in my garden are the tomatoes and bush beans. I just planted some fennel in the herb garden which is about 30 feet from the tomatoes and beans. Is the fennel close enough to interfere with the tomatoes and beans? Should I get rid of the fennel? I just found your website and I love it. Thanks, CL in Ks. |
| Your tomatoes and beans should be safe. In the book The Moosewood Restaurant Kitchen Garden, David Hirsch suggests that poor companions be separated by a distance of two rows. |
|
Hi. What is the best way to freeze about 5 pounds of red bell peppers? For use in any dish that requires cooking? What a terrific web site!
Thanks, SL |
|
Hey, thanks! Bell peppers freeze nicely without much preparation. You can chop them into a recipe-ready dice or mince and pop them in the freezer. For ease in handling later, you might want to freeze them in a single layer first then gather the individual pieces into a bag. |
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| How long are poppy seeds good? Do they ever expire? Thanks PC |
| Poppy seeds will go rancid but one sniff of the jar and you will know it. For a longer shelf life, store in the refrigerator or freezer. |
|
| I grow herbs for use but primarily for interest in my garden. The blossoms on one sage are to my waist. They are now spent.
How should I remove them, or should I remove them? Thank you. |
| Oh nice--I would have loved to have seen that! You should go ahead and remove them so that the plant can concentrate on growing foliage rather than seeds. |
|
| I'm having a problem with my dill plants. I grow them indoors in spot that gets plenty of indirect sunshine. I say indirect because I'm in Arizona and the heat is too much for them to be outdoors. Unfortunately, now I'm down to one plant from three. The leaves are drying up and becoming brittle. How do I save my remaining plant? They were transplants from a store, and thrived beautifully for the first 2-3 weeks. That is when I noticed that the first one didn't look very good.
Within a week, it was completely dead and the roots just pulled right out of the dirt. I've sprayed them with 'Safer' soap dust, but my second one died last week. What am I doing wrong, and how can I prevent this from happening again when I get new ones to replace them? I'm also growing Oregano (which barely showed two leaves before dying on me), Basil which never grew, Parsley which is doing beautifully, Chives which started nicely but now stopped growing and bell peppers. I had four (everything is from seeds), but now they have all died. Please help, I'm at a complete loss! Thanks. MF |
| Sorry you are having such troubles. Indoor herb gardening isn't nearly as easy "they" make it out to be, in my humble opinion. The biggest problem is getting enough sunlight-most
herbs need at least six hours. Be sure you are using a high quality potting soil, that the plants have good air circulation and look into each plant's water needs individually. Specifically, I would guess your dill was damaged in the transplanting. They have a long taproot that makes them hard to repot. You might try planting seeds where you want them to grow next time around. You will want to keep oregano a bit on the dry side. Try fertilizing your chives with some used coffee grounds and keep any flowers snipped back. Bell peppers, and chiles, benefit from planting a book of matches (remove the cover) in the soil. |
|
| Do you know where I might purchase Lingham's Chili Sauce in the U.S.? It is a product from Malyasia. R |
| You can order Lingham's Chili Sauce from The CMC Company. |
|
| Does tahini need to be stored in the refrigerator or can it be stored in a cold cupboard? AM |
| Funny, I have always stored an open can of tahini in the refrigerator. I just checked the can that is in there now and it doesn't say to but it still seems like a good idea. I just allow it to sit at room temperature for awhile before using to make it easier to stir. Don't forget, the shelf life of an opened can is about a month. |
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| Hi, I bought a basil plant in the grocery store and repotted it in a large container, It has grown tremendously. I am finding black spots on the leaves surrounded by a white circle. What is this? I fertilize with Miracle Grow and pick off the flowers. What can I do to save my plant from these spots? PL |
Your black spots may be a bacterial disease or a
potassium deficiency. You might try a copper-based spray to control the bacteria that is sometimes caused by humid conditions. Basil plants also need a good bit of potassium so you might want to start using a
potassium-based liquid fertilizer. |
|
| How do you dry fresh oregano, just wondering couldn't find anything on your site. L |
| You can dry oregano the same way you would most other herbs. Lay the stems on a screen in a well-ventilated area or hang whole bunches upside down, also in a well-ventilated dry area. Just make sure the leaves are completely dry before storing to avoid mold. |
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Hello everyone: About
roasting garlic. Your ways sound wonderful albeit a lot of energy used for such a small mass. We also love garlic in nearly everything. Consequently I came up with such a simple method. Try it, bet you'll like it. Just take a full head of garlic, or more, clean the cloves, put them in a micro wave friendly container. I use a Corningware cup or glass custard cup. Cover the garlic with virgin olive oil...cover with something, like waxed paper, parchment, or just plain paper towel, folded as necessary and microwave for one minute, depending on the amount of garlic and the power of your microwave. Let stand a few minutes. This leaves you with soft garlic that can be tossed into sauces, potatoes, vegetables...wherever you
like it. The bonus is some lovely garlic flavored oil that can be used anyway you wish. Your site
came up as I went hunting for info on annatto....what a treasure to stumble upon. Thanks, E |
| Thanks for sharing your idea for a quick-roast garlic. Glad you like the site! |
|
| I tried to replicate those traditional neon mustard recipes (French's). Anyways, after boiling it for three times as long with three times the vinegar, sugar and salt, the BITTER flavor is still there and it's still a bit hot and spicy! How do French's produce non-bitter neon mustard? Is the chemical processing, acid-base washes, or msg or what???? AE |
| The flavor of your homemade mustard may mellow after it has aged a few days or weeks. I'm sure the French's recipe
is a well-guarded secret but I'd be willing to bet that the "neon" color comes from turmeric. |
|
| I am trying to find fresh culantro, not cilantro, mail order, USA. D |
| Culantro (aka recao) seems to be an up and coming herb but the suppliers haven't caught up yet. You could grow your own with seeds and advice from Caribbean Seeds. |
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| What spices are in Goya Sazon? I can't find this packet anywhere. Thank you, P |
| Sazon seems to be a combination of garlic, onion, coriander and other spices. I
see Goya products at some supermarkets that have large ethnic sections or you can order it from EthnicGrocer.com. |
|
| I'm growing a spearmint plant in my backyard and I want to know what you do with it...like how to eat it. Do you just drop it in your tea or something? Thanks, B.C.B. |
| Mint is used in all sorts of cooking as well as a nice tea. Read more about it at "All About Mint." I used spearmint in the recipe there for Mint Pesto. |
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| I would like to know what kind of rice you put into spice containers to stop clumping. Does it need to be whole
rice or can you use instant rice? CJ |
| It is the starch in the rice that attracts the moisture away from the salt. Probably either raw or instant rice would work but I would guess the starch content is higher in the raw grains. |
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| I'm looking for a recipe of a ginger drink which is NOT ginger beer. It's made fresh with other flavours = perhaps lemon juice. It is NOT a fizzy drink, but very strong and delicious with ice.. I had it last year in Calgary at a festival and would love to be able to make it. Any suggestions. Thanks, from a ginger junkie. KB |
| I surfed around a bit and most of the ginger drinks are fizzy, aren't they? Two
nice beverage recipes are listed at the Ginger People's website. You could also try soaking some crystallized ginger in hot water and using that to make lemonade. |
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| Where can I buy tumeric in Ireland, and is it better to grate the root or to use powder form? sd |
| I'm not sure what sort of shops or mail-order sources you have in Ireland but here in the United States we can usually only find turmeric in the powdered form. The best place to find that is through spice shops or Indian markets. |
|
| Do you have a source to buy turmeric plants (curcuma longa / curcuma dimestica ) in
the US ? |
| I checked my favorite sources for live plants and didn't come up with any who sell turmeric plants. You might contact a local nursery that specializes in herbs and ask if they might order it for you. |
|
| My wife is a very good baker and her cakes have been well received by any and every one who has tried them, but there is one problem. The center of her carrot cake layers fall when baking. Is there anything that she can do to correct this? I don't really know if you are the right people to ask, but I figured that I would try. Thank you for any advise that you can offer. DD |
I found these hints at Hersheys.com: "If a homemade cake fell (the center of the cake sinks), the following problems may have occurred: The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
The liquid was over or under measured.
The pan was too small - the batter was too deep.
The cake was moved or jarred before it was sufficiently baked.
Old or expired baking powder was used.
A wooden pick or cake tester was inserted into the cake before it was sufficiently set." |
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| Where can I find information on adobo, a spanish spice, for a paper I am writing. S |
| Adobo is more of a sauce than a spice. I suggest you do a Google search or
look in the indexes of Mexican cookbooks to find more information about it. |
|
Hi. I stumbled across your website because I did a google search for Orlando Vanilla. I don't know how old the questions are but to answer your readers' question of where to get it ...the bottle says: to order in the US write to: Orlando Product, P.O. Box 9666, Yakima Wa 98909. I'm in Canada so I think it will probably be inconvenient and costly to order from Washington. I'm going to write directly to Mexico to find out if I can get it here somewhere.
If anyone wants the e-mail address it's: orlandopv@pvnet.com.mx The reason it is so amazingly delicious is because the vanilla
beans are soaked in rum. I bought my small bottle a couple years ago and if I had known at the time how great it was I would have bought one 4 times the size! CP |
| Thanks for the lead on this ever-popular product. Hopefully it will help Orlando Vanilla devotees find what they are looking for. |
|
| I wanted to know if I could plant strawberry plants in a garden box with either Roman or German Chamomile. I live in Tn and I thought Chamomile would "look" nice with red. Goofy Gardener. |
| I don't see why not. Chamomile is said to enhance the growth of plants that are around it so you will probably have excellent strawberries.
|
| Hello-I was just wondering if lemon grass and lemon balm might be interchangeable in recipes. I have a recipe for grilled shrimp that calls for a marinade to be made with lemon balm, however I've been having trouble finding this. I have been able to find lemon grass, however. Your advice would be appreciated! Thanks - C |
I looked for this product at the McCormick website and, as
I suspected, it is nothing more than MSG (monosodium glutemate). Apparently they still have the product "Flavor Enhancer" in their line but I couldn't get their product locator to point me to a store that sells it. You will find MSG for sale in many Oriental food stores and probably some supermarkets.
|
|
How much Turmeric is recommended as a daily supplement. I
have arthritis (was taking vioxx) and acid reflux (taking
nexium) and have been told this is good for digestion and
as an anti-inflammatory agent. Please advise. JF |
This site is all about cooking with herbs and spices, I
never make suggestions for medicinal use. I do encourage
you to talk to a doctor about this matter. Self-prescribed
herbs interacting with prescription drugs have been in the
news a lot lately--usually because of fatal
results. |
|
|
Where can I find vanilla beans? K |
|
Some well-stocked supermarkets will carry vials of vanilla
beans alongside the other spices. Spice shops or gourmet
food stores will usually have them in stock. If you can't
find them locally, check out the sources listed at
The Reference Desk. |
|
|
I am preparing a package for my daughter with the
ingredients for a Mojito Cocktail. I have the rum, the soda,
the muddler, etc. etc. I also have a lot of mint growing in
my garden, even at this time of the year (November) and
would like to include a bunch of it in the package. It will
be going from B.C. to Ontario so will be picked approx. Dec.
15th to be opened Christmas Day. If I pack it tight in a
Tupperware type container do you think it will stay OK? I
could also purchase some at already packaged in the plastic
containers at the supermarket, but I'm sure my homegrown
mint is fresher! Would be glad for your suggestions. AM |
|
Certainly your homegrown mint would be better and more
special! Packed loosely resealable plastic bags and kept
chilled, your mint will last a week or so. The best
environment would be the refrigerator vegetable bin so do
what you can to duplicate that while traveling. |
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I am trying to buy a cardamom plant to be grown inside?
Any idea where I could get one? C |
|
One source I found in a quick search was
Mulberry Creek Farms. If you would rather not buy
online you might want to call around to different
nurseries in your area and see if they can order a plant
for you. |
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|
I need to know where I can buy green jalapeno jelly in
Florida. Recently from Michigan, I can get it anywhere there
- but nothing but red to be found here in Florida (at a
grocery store anyway -- I don't want to order online and
spend 5 or 6 time the amount I've paid in the past). Is this
anything anyone might be able to help me with? Thank you,
Kim in Florida |
|
I open your question up to your fellow Floridians. You
might also want to check into Latino markets or specialty
gift shops. |
|
|
I received a receipt for a Hershey pie. One of the
ingredient are to add 1 t. vanilla. My question is what does
the t. stands for, teaspoon or tablespoon. Thanks BO |
|
The small "t" probably means one teaspoon of vanilla. The
more common abbreviation is "tsp" but a cook's shorthand
often resorts to "t" for teaspoon and "T" or "Tbsp" for a
Tablespoon. I like to write out the whole word in this
site's recipes and always use a capital "T" in the word
Tablespoon so that it catches the eye. |
|
| Hi..can you give me some info on how I can get my Lemon Balm to grow more? It's been one height now for some time (approx. 4") I looks healthy, gets plenty of sun in our sun room. Does it need a fertilizer? Thanks! SK |
| A good dose of fertilizer would surely help. You might consider the size of the pot as well. If you think the plant might benefit from transplanting, go up to a pot size that is only an inch or two larger than the one that it is in. |
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I have a magnificent rosemary plant that is about 5 years old. Each summer, I bring it outdoors and each winter (zone 5), I bring it indoors in a sunny location. It has always done extremely well and has been admired by many. This summer, after it had been outdoors for a while, some of the branches started to die - the leaves turned black. I quickly trimmed those off and monitored the plant, but the process has continued. Since the plant had not been transplanted in a while, I put it into a larger pot (indeed, it was pot-bound), checking the soil and roots for any sign of pests or disease. Found nothing suspicious. Over the past 2 or 3 months, the dying process has progressed - very slowly. The plant is now back indoors for the winter but I'm afraid it will not make it. What can possibly be ailing it?
Thanks for any help offered. |
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Rosemary is susceptible to root rot so it should be kept in well drained soil but you probably would have noticed that when you transplanted it. I do know that if it is allowed to dry out too much it simply won't recover. I have had this happen to individual branches of a plant. I'm afraid I can't be of much more help and I'm sorry if you lose your plant. You could try to propagate a few of the healthy branches to start new plants from this old favorite. Just take a few cuttings (but never trim more than a third of any plant at a time) and root them in soil. |
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I have a basil plant sitting on my kitchen windowsill in front of a window that is always open. It's been there since this summer. This morning, I noticed that there are a bunch of tiny black bugs crawling all over the soil and even on the windowsill and sink. What can I do to get rid of them, and prevent them from coming back in the future? I live in San Diego, CA, where it is pretty mild all year round. Thanks, SC |
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It's hard to say what this might be since so many pests are flying black ones and you don't say if they are doing any particular damage to the leaves. Perhaps you can call a local source, the like agricultural extension office or a nursery, because they would have better information for making an identification and suggesting treatment. |
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Hello! Your website is full of incredible tips, thanks! I have had my first indoor basil plant for about a month now and have had a few interesting things. I found a round green worm in it that was quickly discarded. The basil plant is flourishing and I have had all the basil one girl could eat. Just this week I have noticed that there are a ton of tiny tiny white moth-type bugs on the leaves and spots underneath the leaves. What happened??? I am scared that I need to throw the plant away. Is there
any hope? The leaves are not brown or anything but I am worried to eat any basil! ha ha. I have no idea if spraying it with something will help...thanks!! |
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This pest could be whitefly which will literally suck the life out of a plant. You can control it with insecticidal soap spray which is safe for food crops. Talk to your local nursery folks, if possible, about the bug and this non-toxic remedy. |
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How much dried cinnamon equals 1 cinnamon stick? MP |
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One 2-inch cinnamon stick would probably yield about a tablespoon of ground cinnamon. Be careful if you are thinking of substituting the ground version in a recipe that calls for a stick, however. Usually you would just steep the stick to get the flavor and then remove it not necessarily netting a full tablespoon's worth of flavor. |
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I have been making a spicy salsa which contains lots of garlic that is mashed into a paste. I wanted to bottle this as part of a gift basket for family and friends. After heating the salsa for bottling purposes, the significant "bite" of the salsa has disappeared. What can be done to safely bottle my salsa without losing the raw garlic appeal. JJ |
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The processing of canning is cooking the garlic, as you suspect, and I don't know of any way around that. Maybe you could make an attractive decoration for the lid with heads of garlic and suggest that recipients chop it up and add it to the jars after opening. |
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I live in the Los Angeles - Pasadena California area. Does anyone know where I can buy Sazon Goya Con Azafran?? BL |
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I open this question to other readers in your area. You might also visit Goya's website to see if they can direct you to a local source. |
Give the Mediterranean diet a try
with the help of this well-organized and informative 2007 Beard Award
Nominee. 
Our go-to guide for dealing with things that wiggle
and squirm or make our plants sick. 
