Each week in 2005 we offered a nugget of information culled from other sources to help you in the kitchen or garden. The years' tips and hints are listed below.      

Food for Thought:  "It is no secret that I am a devoted fan of the grape, and I believe that wine and spirits are an integral part of the dining experience (although I respectfully acknowledge, not for everybody). How much you choose to drink is your own deal, but driving after overindulging is everybody's problem. If your conscience doesn't convince you to leave your car at home, or at the party, consider the fact that the total cost of all the taxi rides will never add up to the retainer you will have to fork over to an attorney once you get caught." From Surreal Gourmet Bites by Bob Blumer (a.k.a. the Surreal Gourmet).

Did you know? "Star anise:  A star-shaped, dark brown pod that contains a pea-size seed in each of its eight segments. Native to China, star anise comes from a small evergreen tree. Although the flavor of its seeds is derived from anethol (the same oil that gives anise seed its pronounced flavor), star anise has a different heritage--the magnolia family. Its flavor is slightly more bitter than that of regular anise seed. In Asian cuisines, star anise is a commonly used spice and tea flavoring. It's also widely used to flavor liqueurs and baked goods in Western cultures. It can be found whole in Asian markets and some supermarkets, and as a ground ingredient in Chinese five-spice powder ." From The New Food Lover's Companion by Sharon Tyler Herbst.

Pantry Pointer: "Tomato Paste: Don't bother with those tiny cans of American tomato paste. Invariably you use a tablespoon or two and then throw out the rest of the can. Imported Italian tomato paste (often labeled double-strength) is a better choice. This product is packaged in small tubes, like toothpaste, making it far more convenient to use. Just squeeze out what you need, put the cap back on, and refrigerate the tube. In addition, Italian tomato paste has a richer, more intense flavor than the American brands." From A Year in a Vegetarian Kitchen by Jack Bishop.

Cook's Tip:  "The Art of Salting: Salting a piece of food is about hand eye coordination and about visual taste and control. Grab some salt between your thumb and first two fingers and release little by little over a piece of food, moving your hand a few inches above the surface. The food itself will determine the amount of salt you need: its flavor, thickness, water content, and so on. Smaller grained salt should be evenly distributed over the surface but you may not be able to do this with coarser-grained salt. For practice, salt a piece of food blindfolded; with practice salting will become natural, not forced." From Hawaii Cooks by Roy Yamaguchi with Joan Namkoong.

Cook's Tip:  "Pan Roasting Garlic: Mention roasted garlic, and most cooks imagine wrapping a whole head of garlic in foil and using the oven. But you can also roast skin-on cloves in a small covered skillet over moderate heat. The flavor is the same-sweet and mellow-but this process makes more sense for times when you're not firing up the oven. Separate the cloves and remove any loose papery skins, but don't peel the garlic. Roast the garlic cloves in a small covered skillet, shaking the pan occasionally to turn them, until they are soft and their skins are browned. Once the roasted cloves have been cooled, you can peel the skin off easily. Use the pan-roasted garlic whole or work it into a puree with a little olive oil and salt. Stir pan-roasted garlic into pasta sauces or soups, or simply spread it onto slices of toasted or grilled bread." From A Year in a Vegetarian Kitchen by Jack Bishop.

Newsflash! Orlando Vanilla:  A faithful reader has reported a positive experience in ordering the Mexican Orlando Vanilla that so many folks have written about to this site. T R Goodrich of the Orlando Company offered the following information: "Gallon at $55.00, Liter at $15.00, and half liter at $9.00. We also have Organically grown Prime Mexican Gourmet Vanilla beans at $ 1.75 each. Customer is responsible for postage which is $7.00 for up to four liters through the U S Postal Service." And also this: "No Orlando does not, and never has contained Coumarin. It is an all natural product." Contact the company at: orlandoyk@msn.com.

Harvest Hint: Horseradish "Harvesting and storage: You can begin harvesting horseradish root in late October or early November and continue taking it as long as the weather permits. Some people use the ground as a storage place; others pack the root in dry sand and keep it in a cool, dark location such as the cellar. The root also will stay fresh for months in the crisper drawer of a refrigerator. Be sure to scrub the root thoroughly before you store it for the winter."  From Rodale's Illustrated Encyclopedia of Herbs.

Spice Lore: "Herodotus gave an even more extraordinary account of the harvest of cinnamon on the mountain peaks somewhere in the neighborhood of Arabia. Large birds were said to carry the cinnamon twigs to their nests, which were attached with mud to steep cliffs, inaccessible to man. To harvest the cinnamon, the legend continued, large pieces of fresh donkey meat were placed near the precipitous haunts of these huge creatures, which seized the heavy chunks of carcass with avidity and carried them up to their nests. These lofty perches, not having been built to support such a weight, would collapse to the ground. The natives would then hurriedly collect the cinnamon and take it to the trading centers where, due to its scarcity and alleged danger of harvest, it was sold at a very high price."  From The Book of Spices by Frederic Rosengarten, Jr.

Still Good Advice: "To Keep Parsley for Winter Use: Gather large, good sprigs, and if at all dusty, wash them; shake off the water dry as you can, and lay into a jar a handful of parsley and a handful of salt. When to be used, throw them into cold water to freshen and to remove the salt. Young Housekeeper's Friend, 1846." From Early American Herb Recipes by Alice Cooke Brown.

Harvest Hint: "Collection of Oysters: The largest and most common oyster, the Pacific oyster, was introduced from Japan in the early 1900s. It now ranges from British Columbia to southern California. Although most oysters are on commercial leases, many populations of wild oysters have resulted from natural local or widespread breedings in years of warm waters and ideal conditions. The smaller native, or "Olympia," oyster is sometimes cultured, but wild stocks are not common. Oysters can be picked by hand in the low-intertidal zone in sheltered areas with firm mud, sand, or gravel beaches. Gloves are recommended. Shuck the oysters at the beach and discard the shells where you picked them. The juvenile oysters, "spat," can settle and survive at higher rates on oyster shells." From The Edible Seashore by Rick M. Harbo.

Cook's Tip: "Cumin: Cumin is one of the most important spices in my pantry. I love its warm, toasty, earthy flavor, particularly with southwestern, Indian, North African, and Middle Eastern dishes. Ground cumin is fine in most recipes, but for heightened effect I toast brown cumin seeds in a dry skillet until fragrant and then grind them in a coffee mill. Freshly ground cumin is especially aromatic and more floral than preground. The whole seeds can also be toasted and added directly to various dishes. They will remain a bit crunchy, but the seeds are not overly potent." From A Year in a Vegetarian Kitchen by Jack Bishop.

Cook's Tip: "Lassi: [LAH-see] A popular chilled yogurt drink in India, which can also be made with buttermilk or extra-rich milk. Lassi is like a healthy milk shake, the thickness of which depends on the ratio of yogurt to water. Thick lassi is made with four parts yogurt and one part water and/or crushed ice. Lassi can be flavored variously with salt, mint, cumin, sugar, fruit or fruit juices--even spicy additions such as ground chiles, fresh ginger or garlic. The ingredients are all place in a blender and processed until the mixture is light and frothy." From The New Food Lover's Companion by Sharon Tyler Herbst.

Harvest Hint: "Save the Vegetables!: If the weather stays dry, onions can be pulled from the ground and left to cure in the open air for about a week. If it rains, they can be hung from the ceiling or spread on screens indoors to cure in a warm, dry place for the same amount of time. Once cured, onions should be given good air ventilation and stored in a dry place with a temperature range between 55 and 65 degrees F."  From Garden Sense by John P. Van Miert and Cheryll Greenwood Kinsley.

Cook's Tip: "Kaffir Lime Leaves: The dark green leaves of the sour, knobby-skinned kaffir lime are prized for their aroma and the citrusy quality that they impart to soups, marinades, sauces, and curries. Kaffir lime leaves are the Southeast Asian equivalent of the bay leaf, but they also be sliced thin and used in vinaigrettes and salads where their lemon-lime pungency adds a lively accent. The leaves are available fresh, dried, and in powdered form; fresh leaves can be stored in the freezer"  From Hawaii Cooks by Roy Yamaguchi with Joan Namkoong.

Cook's Tip: "Cooking with Nasturtiums: For a summertime luncheon, assemble individual salads designed in concentric circles. First lay down a base of nasturtium leaves, then an outer ring of sliced red or orange tomatoes, then a ring of cucumber slices, and an inner ring of sliced yellow tomatoes. For the centers, steam ,chill and hollow out whole pattypan squashes and stuff with tuna salad, egg salad, or tabbouleh, garnished with one perfect nasturtium blossom. Drizzle a vinaigrette dressing made with nasturtium vinegar (see pages 257 to 259) over all."  From The Bountiful Container by Rose Marie Nichols McGee and Maggie Stuckey.

"Culinary Uses of Herbs: Herb Pie  Pick two handfuls of parsley from the stems, half the quantity of spinach, two lettuces, some mustard and cress, a few leaves of borage, and a little mint. Wash and boil them a little, then drain, press out the water and chop small; mix a batter of flour, two eggs well beaten, half a pint of milk and a pint of cream, and pour it upon the herbs. Cover in with a good crust, and bake. Practical Housweeife, 1860."  From Early American Herb Recipes by Alice Cooke Brown.

Food History: Feed an Army "Chili has always been a peasant dish, its principal virtues being that it's cheap to prepare, it's a filling meal, and it's easy to make in large batches. I personally feel chili without beans is a bit naked, and apparently the U.S. Army does too. With chili recipes dating back to 1896, the army fueled its soldiers on chili right back to the days of Teddy Roosevelt and his Rough Riders. In 1910 the standard army recipe for chili con carne included plenty of beans--mostly ground ones to mix into the dish as a thickener, and some whole ones to make the dish more appealing."  From The Ultimate Chili Book by Christopher B. O'Hara.

Cook's Tip: "Buying Spices--If possible, buy whole spices and grind them yourself. They last much longer and you will know they're fresh. However, most of us buy some ground spices for ease. I buy spice in "ethnic" stores because they're less expensive, and if you use spices regularly, such stores supply them in larger quantities than supermarkets. Even some commercially blended spices can be of good quality in the former--especially handy for blends that include arcane spices. For the most part, however, it is always best to grind your own blends. If spices are sold loose, as in some specialty shops, take advantage, as you can smell and judge whether they are fresh or old."  From Spices by Manisha Gambhir Harkins.

Harvest Hint: "For the Gardener--Several times each season, depending on how often you cut them back, your chives will send up lovely globes of pink florets held on sturdy stems. These little flowers have a flavor very similar to the chive leaf but are even stronger tasting. Tear the individual florets from the flower heads with your fingers and sprinkle them with restraint onto eggs, salads, grilled fish, or any dish that benefits from the onion flavor of chive leaves. Never garnish with the whole blossom, for it's much too overpowering to eat, and always discard the stem that carries the blossom--it will be much tougher than the leaves it resembles."  From The Herbfarm Cookbook by Jerry Traunfeld.

Food Fact: Onions and Leeks "Leeks are long garden survivors. Seeds of this plant were carried to Britain by Roman invaders as an indispensable medicinal safeguard against the inclement dampness and rainwashed air. The herb must have worked. For though the Romans eventually decamped, most of them survived, and the leeks flourished like daisies on British soil. To this very day, every proper Welshman wears a leek in his hat on Saint David's Day to commemorate its unwonted arrival."  From Greene on Greens by Bert Greene.  

FYI: "The Word of the Day for July 25 is: vanilla \vuh-NILL-uh\ adjective 1 : flavored with vanilla...2 : lacking distinction : plain, ordinary, conventional...Did you know? For lexicographers, "vanilla" has more flavor than "chocolate," because it adds a tasty synonym for "plain" to the English menu. The noun "vanilla" was first served up in 1662, but it took almost 200 years for its adjective use to become established for things, like ice and sugar, flavored with vanilla. By the 1970s vanilla was perceived as being the plain flavor of the ice-cream world, and people began using the word itself to describe anything plain, ordinary, or conventional..." (c) 2005 by Merriam-Webster, Incorporated. From  Word of the day in your mailbox.

Traveler's Tip: "Fields for the eye--Visitors in late October to Kashmir, the disputed borderland between India and Pakistan, can feast their gaze--especially around the city of Pampore, southeast of Srinager, on the most remarkable crocus plantations, covering some 5,000 acres. These have existed for ages; saffron played a major role in Indian medicine, centuries before the Christian era. This valley is thought to be a most charming sight during the full moon." From The Lore of Spices by J. O. Swahn.

Garden Hint: "Nigella damascena--An Herb Portrait: Nigella (Love-in-a-Mist) This pretty plant from the Mediterranean region earned its common name, love-in-a-mist, by virtue of its fascinating flower construction: Spidery green bracts first surround the bud, then the opened flower with its sky-blue petals and extended anthers; thus, at all stages the flowering parts appear through the airy bracts, as in a mist. As the petals fall, the pod swells like a striped balloon, dispersing its small black seeds through openings that eventually form at the top of the pod. The seeds have a peppery taste and are used as a seasoning, although the preferred culinary type is N. sativa, fennel flower or black cumin. The dried pod of love-in-a-mist is used in the West for crafts, as in wreaths and dried bouquets." From Living with Herbs by Jo Ann Gardner.

Grilling Tip: "Chilies--To Barbeque: Chiles of all sizes are a treat tossed on the barbecue, charred, then peeled. Simply place on the grill and cover to enhance the smoky scent, turning every so often. When evenly but lightly charred, remove and place in a paper bag or a bowl with a tight-fitting lid. Seal and leave for 30 minutes to steam the skins off. They should then peel easily." From The Classic Barbecue and Grill Cookbook by Marlena Spieler.

Cook's Tip: "Using herbs with prepared foods: Commercially prepared foods of nearly every type can be enlivened by the use of fresh herbs, just as they would if you had prepared the dish from scratch in your own kitchen, then added the herbs just before serving. For example, green herbs can be tossed with fruit, vegetables, pasta, and green salads. Oregano, basil, rosemary, and thyme can be scattered over pizzas and other Italian foods. Vegetables, including potatoes, are amenable to a sprinkling of fresh basil, thyme, or rosemary. As you experiment you will find your own favorites." From The Mediterranean Herb Cookbook by Georgeanne Brennan.

Cook's Tip: "Lemon Grass--When stalks of lemon grass are sliced (like scallions) and infused in either fish or meat broths, they contribute a clean, crisp lemon flavor. The delicate flavor is perfect for unbound fish or chicken sauces. Lemon grass can be used as the only flavor, or it can be combined with cilantro, hot peppers, and garlic. Until recently, lemon grass was used primarily in Thai cooking." From Sauces by James Peterson.
 

Food for Thought: "Need a jolt of cinnamon?--Anxious about forgetfulness or an upcoming test? Try chewing a stick of cinnamon gum. Phillip Zoladz, an undergraduate at Wheeling Jesuit University in West Virginia, may have had fellow students on his mind when he concocted a study to test the effect of different odors on cognitive performance. Zoladz asked study volunteers to complete a series of computer-based tests while chewing one of four different types of gum: flavorless, peppermint, cinnamon or cherry. He compared the results to performance of the same tasks without any gum-chewing. Cinnamon, both in the form of gum and as a simple aroma, proved unique, improving attention levels, memory and eye-hand coordination. Zoladz and his mentors hope that cinnamon might eventually be used to improve mental performance in the elderly and anyone with test anxiety." From Nutrition Watch in Eating Well Magazine, Fall 2004. 

Gardener's Alert: "Showtime--The larvae of swallowtail butterflies are sometimes found on parsley. They are usually yellow and green, and seen most often on plants that are blooming or about to bloom. Your first reaction may be to smash them, especially if you are squeamish about worms, but resist. Encourage them to stay and dine (the don't eat much). Soon they will form cocoons, which you can watch for that magical moment when full-grown butterflies emerge." From The Bountiful Container by Rose Marie Nichols McGee and Maggie Stuckey.

Cook's Tip: "Grating and Chopping Onions--Moroccan cooks often use grated onions as a base for a creamy sauce, or for a jamlike salad, stuffings for vegetables, or fillings for pastry. Once grated, the onions are salted, then rinsed and squeezed dry. Very often a Moroccan cook adds chopped onions to a dish to give additional texture or heft to the sauce. Grating is easily done in a food processor by pulsing or on the large holes of a box grater. Salting, rinsing, and draining encourages the grated onion to dissolve rapidly in a long-simmered dish. This rinsing of chopped or grated onions is done throughout the Middle East to rid the onions of a pungent aroma and taste. Prior to hand-chopping lots of onions, sprinkle a few drops of vinegar on your cutting board to remove the pungent vapors. Rinsing your chopped onions before use will give you a more delicate dish...and keep your eyes dry, too." From The Slow Mediterranean Kitchen by Paula Wolfert.

Gardener's Hint: "If you have room for only one herb in your garden, make it a scented geranium (Pelargonium graveolens). You can use the fragrant leaves for potpourri, teas, drinks, and desserts, as well as jellies, sauces, and even vinegars. Growing beside a path where you can brush against it, this generous plant will share its scent with you each time you pass. Among the popular favorites are rose, lemon, orange, apricot, grapefruit, and strawberry scents. Plan to bring these tender plants inside during the winter." From An Unthymely Death and Other Garden Mysteries by Susan Wittig Albert.

FYI: "Types of Garlic-- The three most common types of culinary garlic are white-, pink-, and violet-skinned: white-skinned garlic, such as that grown in California, is the mildest, but it only lasts 4-6 months; pink-skinned "rose" cloves are of a medium strength and keeping quality; and violet-skinned garlic, generally considered superior is supposed to have the strongest flavor of all and it may keep for a year or more. Elephant garlic is actually an ancient ancestor of the leek and is not a true garlic. It's large size seems to be its biggest asset; it often has a bitter aftertaste and is best avoided." From Garlic by Orla Broderick.

Cook's Tip: "Storing Vanilla Beans-- Vanilla beans, expensive as they are, warrant proper storage when fresh to preserve their suppleness. To keep vanilla beans from drying out, Stephanie Perry Kipp of Anchorage, Alaska, stores them in a tall bottle (such as a clean caper bottle) filled with vanilla extract. The beans stay moist, full of flavor, and ready to use." From Cook's Illustrated, May&June, 2004, Quick Tips compiled by Rebecca Hays and Nina West.

Fun Facts: "Cuban Cocktails-- The mojito is the most famous Cuban cocktail, although it's ignored by most Anglos and virtually unknown in the States outside of Miami. A rum and lime spritzer, it owes its unique flavor to an herb called yerbabuena, a cousin of North America's spearmint. One theory holds that the mojito is named for the popular Cuban table sauce mojo. Alternately, the name may come from the Spanish verb mojar, to wet or moisten." From Miami Spice by Steven Raichlen.

Gardener's Tip: "Sweet Cicely-- The downy, lacy leaves of this tall herb taste slightly of aniseed and licorice. Like angelica, sweet cicely has a sweetening effect on acid fruit. The young leaves make a decorative addition to a green salad or a salad of wild leaves. Sweet cicely is a pretty member of the Umbelliferae family and is worth a place towards the back of a herb bed."  From Recipes from a French Herb Garden by Geraldene Holt.

Cook's Hint: "Wattle seed desserts: Wattle seeds are among the newest spices on the Australian restaurant scene, but usage, among the Aborigines, may go back 6000 years, according to Vic Cherikoff, the founder of the Rare Spices Company. Of the 600 or so varieties of wattle (a member of the acacia family), the Aborigines regard the seeds of only about fifteen suitable for eating. Cherikoff has developed one particular strain to capitalise on its unique flavour which, when roasted, tastes like chocolate and hazelnut. Australian chefs use it in desserts and the seeds are now widely available." From The World of Spice by Michael Bateman.

Dining Tip: "How to Eat Pasta: Finally, to the question of how to eat pasta the proper Italian way. Italians wisely serve pasta in wide shallow bowls with sloping sides, which helps to keep the pasta warm and also provides a place to twirl pasta onto a fork (twirling onto a fork with the help of a spoon is for children or novices--use just the fork, but only pick up two or three stands at a time).  Put the forkful of pasta in your mouth and, with conviction, slurp up the dangling ends. Pasta should be eaten fast so that it stays hot. Posted in Italy's Spaghetti Historical Museum in Pontedassio, near Genoa, is Sophia Loren's advice on pasta etiquette, "Spaghetti can be eaten successfully if you inhale it like a vacuum cleaner." From Sundays at Moosewood Restaurant by The Moosewood Collective. 

Gardener's Tip: Growing Poppies "Like everything else under the sun, innocent plants can be put to harmful uses. This is certainly true of the opium poppy (Papaver somniferum), which ancient Greek and Egyptian physicians welcomed as a gift from Morpheus, the god of sleep, to ease human suffering. But this narcotic herb is powerfully addictive, and its derivatives--laudanum, morphine, opium and heroin--have been the cause of enormous human suffering. If you would like to grow Papaver somniferum, check your state statutes and local ordinances and be sure to plant away from children. The poppy seeds available for culinary use do indeed come from the opium poppy, but have no narcotic effect because they are dried. Blue poppy seeds are traditional in many cakes, cookies, and Christmas breads. White poppy seeds are used in Indian cooking, to thicken and flavor sauces, lentils, and rice dishes." From An Unthymely Death and Other Garden Mysteries by Susan Wittig Albert.

FYI: "sumac; sumaq: [SOO-mak] The brick- to dark purple-red berries of a decorative bush that grows wild throughout the Middle East and in parts of Italy. Sumac, which is sold ground or in its dried-berry form, has a pleasantly fruity, astringent taste that complements everything from fish to meat to vegetables. Sumac can be found in Middle Eastern markets." From The New Food Lover's Companion by Sharon Tyler Herbst.

Cook's Tip: "Vegetables à la Grecque: Although this style of poaching tender young vegetables in a flavorful court bouillon, known as à la Grecque, did originate in Greece, it has now become completely identified with the French cuisine. As the vegetables are eaten cold, rather than hot, they can be made in quantity and kept in the refrigerator in containers, to be brought out when you want a simple first course or cold vegetables for a summer buffet. Serve the different vegetables in the small serving dishes called raviers, or in flat pottery or glass dishes. A sprinkling of chopped fresh parsley or, if you like the flavor, chopped fresh coriander, makes a pleasant garnish." From James Beard's Theory and Practice of Good Cooking. 

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."

Cook's Tip: "In Season: Though they're called babies, these little artichokes are actually fully mature (albeit small and tender) artichokes that have grown low on the stalk, in the shade of the frondlike leaves of the artichoke plant. Unlike their larger siblings, whose higher placement on the stalk exposes them to the sun, baby artichokes are rendered entirely edible with just a little trimming. This season, try them stewed with spring lamb and white beans, caramelized in a rich pasta with leeks and prosciutto, or roasted and dressed with lemon and mint in a simple salad."  From Sunset Magazine, March 2004; "All Choked Up" by Charity Ferreira.

Garden Hint: "Anise-Hyssop: Although little known and seldom grown, anise-hyssop is good company for bee balm in both the garden and the teapot. This 3-foot North American herb wants a place in the middle of a bed of tea herbs or perennials. Bumblebees and butterflies flock to its showy wands of lilac flowers. Heart-shaped leaves redolent of both anise and mint give rise to another common name, licorice-mint. By any name, the fresh leaves brew a fine tea. If hung upside down in an airy, shaded place, the flower spikes dry as easily as yarrow for a winter bouquet; shriveled leaves may be stripped from the stems and stored for winter teas."   From Herbs: The Complete Gardener's Guide by Patrick Lima. 

Cook's Tip: "Tomato paste: Tomato paste is now frequently available in a handy tube: just squeeze out a tablespoon or two, then screw the cap back on and refrigerate the remainder for future use. Tomato paste is more commonly available in a small 6-ounce can. To reserve the remainder after a recipe calls for just 1 tablespoon of tomato paste: use a measuring tablespoon to measure out portions of the tomato paste onto a sheet of aluminum foil. Place the foil in the freezer until the paste is frozen firm. Carefully pull the little blobs of tomato paste off the foil, place in a plastic container with a tight-fitting lid, and put in the freezer. All ready to pop into a sauce or a pot of soup the next time a recipe calls for just 1 tablespoon of tomato paste!."  From 365 Ways to Cook Pasta by Marie Simmons.

Food for Thought: "Fruit: The Perfect Dessert  Without a doubt, the healthiest dessert is a fine piece of fruit. Sadly, fruits suffer even more than vegetables at the hands of pickers, shippers, and rough-handed stockboys. Modern agriculture isn't beneficial to fruit the way hands-on, careful cultivation is. If fruit were as good as it could be or as it looks, we wouldn't need a bit of convincing to eat it. So try to search out fruit that's grown near where you live--you may be rewarded with flavor that's far beyond your expectations. Once you've sat down to a really fine nectarine, a tree-ripened fig, or a crisp fall apple, you can easily understand why serving fruit at the end of the meal has long been the European tradition."  From Vegetarian Cooking for Everyone by Deborah Madison.

Cook's Tip: "Turkey with Red Mole--Traditional Benchmark: At its heart, red mole is a red chile sauce (usually combining several chiles for a rounder, more complete flavor) that's thickened and enriched by nuts and seeds and trimmed out with an array of spices. So the best classic red mole--no matter whose "perfect" recipe you make--is a thrill to taste. It's balanced so well that no one flavor stands out or dominates"  From Mexico: One Plate at a Time by Rick Bayless.  

Garden Hint: "FAQ: How do I prune my lavender? What we suggest is that lavender be left alone all winter--the flower heads that you allow to hang on will reward you with their sweet scent any time you need a lift. Just crush one in your hands and it will remind you of summer. In February, cut the plant back drastically with sharp shears to form a tidy ball around its woody center. It will look pitiful until spring, but it will bounce back quickly. Even with this treatment, figure on having to replace the entire plant every three or four years...as perennials go, lavender is rather short lived. It can't be expected to thrive for more than five years. Thankfully, lavender is easy to grow from seed so you can always have new starts available to replace the ones you bid adieu. It's not unusual, either, for them to self-sow, so look around for volunteers from your own plants or from others, carried to your yard by birds and the wind."  From Garden Sense by John P. Van Miert and Cheryll Greenwood Kinsley.

Cook's Tip: "Poultry Salads...Cornish game hens have also become great vehicles for new salad-making, because of their lean, tender meant, and they are perfectly portioned for one serving. Butterflied and roasted or grilled Cornish game hen set on top of crisp greens with a curried mayonnaise dressing or an oil-and-vinegar-based garlic and herb dressing makes a very special easy main course salad." From Sensational Salads by Michele Evans.

Fun with Food: "Cookhouse Store...'When I was growing up my father ran the company store at Camp 20 (logging camp) near Arcata, California. He did a rousing good business in vanilla. The loggers couldn't buy liquor so they drank vanilla instead and that's where I learned all those delicious swear words.' Lynette Hibler, author's mother-in-law." From Dungeness Crabs and Blackberry Cobblers by Janie Hibler.

New Year's Food for Luck: "Black-eyed pea...Originating in Asia, the black-eyed pea is thought to have been introduced to the United States through the African slave trade. This small beige bean has a black circular "eye" at its inner curve. It can be purchased fresh or dried. Though originally cultivated for animal fodder, black-eyed peas are now a popular legume (particularly in the South) and are essential in the traditional dish Hoppin' John. Also called cowpea and, if the "eye" is yellow, yellow-eyed pea." From The New Food Lover's Companion by Sharon Tyler Herbst.

Garden Idea: "Saffron Crocus ...So is it worth growing a few flowers for the small amount of saffron you would harvest? Actually, yes. For one thing, it takes only a few threads of saffron to flavor a dish of paella or bouillabaisse. For another, you get to enjoy the pretty lavender-colored flowers that bloom in late fall. And think of how smug you'll feel." From McGee & Stuckey's The Bountiful Container.

Food for Thought: "Salt Tips: Keep in mind that the same volumes of different salts aren't necessarily equal in weight or in the saltiness they contribute. The fine grind of regular table salt, for example, allows more of it to fit in a teaspoon than do the larger crystals of kosher salt. If a recipe calls for kosher salt and you are using table salt, cut the amount by 1/3 to 1/2. To use kosher in place of table salt, use 1 1/2 to 2 times the amount." From Kemp Minifie in Gourmet's Tips+Techniques.

Cook's Tip: Preparing Shellfish-" The intriguing, pleasing Spanish phrase for garlic is mojo de ajo. It also describes a Mexican way of cooking fish, especially shellfish. First chopped or slivered garlic is browned to perfection in butter and oil. This must be done with some patience over medium-low heat or the garlic will burn and become bitter. Then the fish is slipped into the pan and quickly turned in the aromatic butter. In Guaymas where the squid steaks are as big as a plate and thick as your thumb, and where the abalone shells with their rich meat can be grabbed by hand with a dive from a glass-bottomed dinghy, mojo de ajo ranks as the supreme cooking style."  From The Well-Filled Tortilla Cookbook by Victoria Wise and Susanna Hoffman.

Did You Know?: "Birth of a Mistletoe-How does mistletoe get up in those trees? Birds are the true propagators of this plant. Upon spying the delectable white berries, then fly to a plant to eat a few. Some of the berries get carried away to new trees, where they are dropped. The sticky berries adhere to the bark, and after a few days tiny roots emerge. Their flattened tips enable them to work their way through the bark and into the tree, eventually rooting the plant securely to the branch and enabling it to take nutrients from its host."  From Rodale's Illustrated Encyclopedia of Herbs.

Cook's Hint: "Culinary Tips: Sage-Fresh sage leaves have a more complex, milder flavor than dried. Sage enhances herb butters, pasta sauces, marinades, cheese dishes, breads, stuffings, beans, omelets, hearty soups or stews, polenta, and potato dishes. An aromatic tea made with sage leaves is a warming, soothing beverage."  From The Moosewood Restaurant Kitchen Garden by David Hirsch.

Food for Thought: "Why a Duck? Almost defying overcooking, duck is a secret choice of seasoned cooks who want to enjoy their guests rather than hovering near the oven. However, while French cooks cherish duck fat, it raises health concerns among North Americans. Curiously, about half the fat in a duck is of the beneficial monounsaturated type. Cooked skinless duck breast is actually leaner than chicken breast without the skin and has less than half the saturated fat of pork tenderloin or beef round roast." From Eating Well Magazine, Fall 2004.

Cook's Tip: Mustard "Aging, Storing and Shelf Life: The reason mustard is refrigerated now is to retard the loss of pungency and the process of oxidation. This process is what turns a yellow/gold mustard into a dark brown, non eye-appealing condiment. The only time it is quite necessary to refrigerate mustard is when the recipe calls for eggs or fresh vegetables such as onion, shallots, etc...it is true that no matter what its age, mustard does not seem to grow mold, mildew or harmful bacteria. It may dry out, lose its flavor and turn dark brown from oxidation, but even so, can be considered edible, if unappetizing. If it dries out, the addition of wine or vinegar will reconstitute it. The shelf life of mustard is indefinite...You can make it up a couple of months before giving it as a gift, or whip up a batch at the last minute, providing you give aging instructions to the recipient. Be sure and give refrigeration instructions as well...if needed." From Gourmet Mustards by Helene Sawyer and Cheryl Long.

Gardener's Hint: "Rosemary Basics--Rosemary is a perennial herb, and will last for many years as long as you can give it some assistance during the winter. This is not a cold-tolerant plant. It can remain outdoors to about 25 degrees F; below that, it's at risk. So unless you live in a mild climate, your best bet is to bring the rosemary indoors when temperatures dip, and keep it there until well into the following spring. Many varieties of rosemary are winter bloomers, so that's a nice indoor bonus. When you bring rosemary indoors, be extra conservative with water. Growth naturally slackens at this time of year, and the plant's needs will change in its new environment. So keep an eye out for the first few weeks, until you get a sense of what the plant needs. Also, hold off on the fertilizing until early spring."  From The Bountiful Container by Rose Marie Nichols McGee and Maggie Stuckey.

Cook's Tip: "Tamarind--A pod-shaped fruit grown on a feathery-looking tree. Tamarind (the word is derived from the Arabic for "Indian date") is used green or ripe (brown) or as a paste. It tenderizes meat and adds zip to sauces and chutneys. Frozen orange juice concentrate can be used as a substitute, or a mixture of six parts vinegar and one part sugar."  From Fire and Spice: The Cuisine of Sri Lanka by Jansz Balasuriya and Karin Winegar.

Cook's Tip: "Halloween Party Fun: Bake a ginger spice cake with charms inside. Individually wrap a ring, coin, thimble, button, and other charms in pieces of waxed paper. (Old charm bracelets, earrings and novelty stores are good sources.) The person who finds a coin in his or her slice of cake can anticipate wealth. A wishbone grants wishes, a heart promises your heart's desire, and a ring signifies marriage. A key symbolizes success, a button indicates a bachelor, and the thimble predicts a spinster." From Tea with Friends by Elizabeth Knight.

Harvest Hint: Salads  "I live on salads and serve them at the end of most dinners to cleanse the palate. I often toss mixed greens with whatever herbs are available in the herb garden outside my kitchen door--fresh basil, thyme, oregano, rosemary, lemon verbena, and tarragon--to create a light, all green salad. I always use a wooden salad bowl, rinsing it out after each meal with hot (but not soapy!) water. As a child, one of my kitchen duties was to rub the salad bowl with a split clove of garlic before dinner, which I still do for extra flavor. (I also do it because I love the scent of garlic in the air.) From Jump Up and Kiss Me by Jennifer Trainer Thompson.

Cook's Tip:  "About Spices: Since spices are used in such small quantities, we recommend that you purchase from impeccable sources. We also suggest that if you are using ground spices, they be replenished at least within the year, as they tend in this form to lose strength rapidly. Be sure to date your jars when you clean and fill them. Store spices in tightly covered nonabsorbent containers and in as dark and cool an area as your kitchen provides. But have them handy! Their discriminating use will pique many a dish from obscurity to memorableness." From The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker.

Food for Thought: "Science: Green Garlic Working on a pasta sauce recipe for an upcoming issue, test cook Erika Bruce noticed that fresh garlic cloves sometimes take on an odd blue-green shade when cooked with acid (tomatoes, in this case). Under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. Visually, the difference between garlic cooked with and without acid can be dramatic, but a quick taste of the green garlic proved that the color doesn't affect flavor." From America's Test Kitchen Newsletter, September 2004   

Gardener's Tip: "Chervil culture:  Sow seed in late summer where plants are to grow. Cover lightly and thin seedlings to 12 inches apart. This can be delayed till two sets of true leaves form so that the thinnings can be added to the Fines Herbes that flavor French Omelette. The herb is a great favorite of French chefs. It's possible to have pots of Chervil in a cool room in the house all winter if started in August. The need for light is not as great as in other culinary herbs. It is one for the shade garden, as is Sweet Cicely, which has much the same flavor in leaves more fern-like and fuzzier. Peat or pellet pots work well with Chervil. The 55° F. material promotes growth and with removal of the peat walls or nylon netting, the plantlets can be set right in a larger container with 1/3 compost, 1/3 loam and 1/3 sand. Or plant out in the garden as early as the ground can be worked. To treat Chervil as a biennial, let seed form on some plants. They will survive the winter, storing up strength in the root for a really good harvest of foliage in the spring." From Park's Success with Herbs by Gertrude B. Foster and Rosemary F. Louden.

Harvest Hint: "Scented geranium leaves have an intense scent associated with the variety. Rose smells of roses, lemon of lemon, and there are apple, mint, or nutmeg scented geraniums.  The flowers, unlike other herbs, have no scent at all but are edible and can be used to decorate desserts or salads. Use the fresh leaves to scent sugar stored in a jar--the results can be used for puddings, syrups, meringues, ice creams, and gelatins. The leaves are pretty, pressed into the top of a cake and covered with a dusting of sugar before baking."  From Herbs by Linda Tubby.

Cook's Tip: "Toasting nuts, seeds, and coconut flakes: Toasting nuts and seeds intensifies their aromatic qualities and flavors. Preheat the oven to 375 degrees F. Place the nuts, seeds, or coconut flakes in a roasting pan on on a cookie sheet and transfer to the oven. Slivered almonds will take 8 to 10 minutes, pine nuts 10 to 12 minutes, fennel seeds 6 to 8 minutes, and coconut flakes 4 to 6 minutes; they should be lightly browned. Watch closely and take care not to burn them."  From Jim Coleman's Flavors by Jim Coleman. 

Food for Thought: "Tea with a Twist: According to Mr. Twining, head of the House of Twining, roses have a passion for cold tea leaves and African violets and ferns for cold tea, so recycle leftover leaves and liquor and "water" these plants with a brew. Here are some other ways to use this versatile beverage: Soothe sunburns, relieve puffy eyes, and revive sweaty feet with cold tea compresses; tea spiked with lemon juice makes an excellent oily skin astringent; dye dingy lingerie a lovely champagne color with a medium-strong solution of cooled black tea; remove fish or onion odors by scrubbing the pan in which they were cooked with damp tea leaves." From Tea with Friends by Elizabeth Knight

Cook's Tip: "Jamaican jerk seasoning:  A dry seasoning blend that originated on the Caribbean island after which it's named, and which is used primarily in the preparation of grilled meat. The ingredients can vary, depending on the cook, but Jamaican jerk blend is generally a combination of chiles, thyme, spices (such as cinnamon, ginger, allspice and cloves), garlic and onion. Jerk seasoning can be either rubbed directing onto meat, or blended with a liquid to create a marinade. In the Caribbean, the most common meats seasoned in this fashion are pork and chicken. Such preparations are referred to as 'jerk pork' and 'jerk chicken'."   From The New Food Lover's Companion by Sharon Tyler Herbst.

Cook's Tip: Chopping Fresh Herbs  "Always chop, cut, snip, or tear your herbs just before using them. All those newly cut surfaces exposed to the air are likely to brown and the flavor will begin to dissipate, especially with herbs like lemon thyme, tarragon, and marjoram. If you end up chopping more than you can use, refrigerate the leftovers in a small cup tightly covered with plastic wrap and use them within a day. Or keep a jar of olive oil in the refrigerator and every time you have leftover robustly flavored herbs, like rosemary, thyme, sage, savory, or oregano, add them to the jar. You'll soon have a flavorful oil that's especially good for grilling."  From The Herbfarm Cookbook by Jerry Traunfeld. 

Spice Lore: Pepper  "From Alexandria, to which spiceloads had been shipped or taken by overland caravan from Cairo, Venetian merchants sailed their galleys laden with spice sacks worth 200,000 ducats. This was rich fare during the Middle Ages in Europe a pound of ginger bought a sheep; a pound of mace, three sheep or half a cow. Pepper was almost priceless, counted out berry by berry; and worth taxes, tributes, dowries, rents. In medieval France, a pound of it could buy a serf his freedom."  From The Spice Cookbook by Avanelle Day and Lillie Stuckey. 

Herb Tip: "Using hyssop: The fresh flowers and tops are used as a flavoring in some European sausages. The freshly minced leaves are an addition to fish, game, meats, salads, soups and stews.  Some cooks even flavor fruit pies with minced hyssop leaves. If one wishes a slightly bitter and minty taste, hyssop will be a new adventure for those who have never tried it. Honey from the hyssop flowers is truly delicious." From The Art of Cooking with Herbs and Spices by Milo Miloradovich. 

Gardener's Hint: Pots "The first plastic flowerpots were also made from polyethylene. These were dismissed by some as mere novelties. Critics claimed that because they weren't porous the plants couldn't breathe. The same charge could also have been applied to the glazed clay pots already in existence, or to the steel cans being used by nurseries. In fact, this would ultimately prove to be a non-issue. Plants in nonporous pots simply need to be watered less frequently." From "Pot-Bound" by Roger B. Swain in Horticulture Magazine, April 2004.

Cook's Tip: "Leeks: These are the mildest member of the onion family and are used widely throughout the Mediterranean, in soups, stews, and by themselves. To clean the sand off leeks, cut off the stem end and cut the leeks in half lengthwise. Run under cold water, separating the layers with your fingers while you let the water wash the sand out, then soak in a bowl of cold water for 10 minutes and rinse again."  From Mediterranean Light by Martha Rose Shulman.

Kitchen Tip: "Olives are preserved in brine, but once a bottle is opened oxygen causes a bacterial film to gradually form at the surface. To maximize their freshness, pour a thin layer of cooking oil over the brine to keep out the oxygen."  From Jim Coleman's Flavors by Jim Coleman.

Cook's Tip: "Crème Fraîche--French Sour Cream: This is unpasteurized heavy cream allowed to ferment naturally. You can simulate it either by blending 1 tablespoon of sour cream into a cup of heavy cream and allowing it to ferment and thicken at room temperature, or by whisking together equal amounts of sour cream and heavy cream until thickened. The cream will keep for a week under refrigeration." From Julia's Kitchen Wisdom by Julia Child.

Food For Thought: "The art of fine cooking has been revered in many cultures. Although often shrouded in mystery, its origin has always been, and will continue to be, people. Ironically, though, the bulk of humanity feels quite excluded from "haute cuisine." If more people can feel welcome in the world of careful, expressive and healthful (not to mention, delicious) food preparation, we won't need to turn to junk food out of lack of information about anywhere else to go. We will have someplace wonderful to go, and we can all discover ourselves as artists on the way there. Trust your own tastebuds to teach you how to create delightful food for both yourself and others. The ensuing good feelings of personal and shared pleasures will be unavoidable."   From The Enchanted Broccoli Forest by Mollie Katzen.

Cook's Tip: Honey "The best honey will be labeled "100% pure unfiltered," "raw" or "uncooked." This honey will not be nutrient depleted by the heat of processing. To use honey as a spread, look for the labeling that says "creamed," "spun" or "granulated." Honey has many different flavors, depending where the bee obtained the nectar. Blended honey is the least expensive and lacks a unique flavor. Honey is one of the only foods in which bacteria will not grow.  Honey should be stored at room temperature and has a very long shelf life." From 4001 Food Facts and Chef's Secrets by Dr. Myles H. Bader.

Gardener's Tip: Nasturtiums "I remember reading about the edibility of nasturtiums long before the current flower cookery vogue. Perhaps this is due to its unique flavor, a peppery-watercress taste with a floral fragrance. Nasturtiums are not just another pretty face in the edible garnish realm. They add a desirable flavor to the foods with which they're combined. The exuberant flowers and handsome foliage are reason enough to plant this easily grown annual." From The Moosewood Restaurant Kitchen Garden by David Hirsch.

Food Lore:  Garlic "Garlic wasn't grown commercially in the United States until World War I, when some farmers in California started doing so in response to a government call for garlic to ship to troops overseas for use as an antiseptic. By 1920, Gilroy, California, in the San Joaquin Valley, established itself as the nation's garlic capital.  Today, more than 1 million pounds of garlic are processed there each day, and the town is the proud host of an annual three-day garlic festival that regularly attracts more than 100,000 people. An old folk saying goes "Shallots are for babies, onion are for men, garlic is for heroes."  From I'm Just Here For the Food by Alton Brown

Spice History:  Fennel and pepper "The Romans had an insatiable desire for spices. They used native fennel and coriander seeds and "exotic" spices such as black pepper. In his first century cookbook, Apicius mentions spice mixtures using fennel seeds, and fennel was part of the reverse spice trade. The Romans probably (either directly or via Arab middlemen) introduced the seed to India where is is now much used. Today, fennel is found in the fine Tuscan sausage finocchiona, and is partnered with other sausages and pork dishes all over Italy.  Incidentally, the marriage of pork with spices such as fennel or coriander spread from Italy to England, proving especially popular during Elizabethan times." From Spices by Manisha Gambhir Harkins.

Trendwatch:  Entertaining "There's one sure way to make guests feel at home: Invite them into your kitchen. Anyone who has ever thrown a dinner party knows that guests often end up there anyway, leaning against the counter, chatting with others, pouring themselves wine. So make the most of this natural inclination and serve the food at the source--from the counter and stove top." Bon Appétit  Magazine, March 2004.

Cook's Tip: "Ginger.  Ginger is one of the most widely used spices in the world. In America, ginger has been used mainly in baking; it is a must for the holidays--from gingerbread to pumpkin pie to fruit cakes, and it is also increasingly used to flavor a variety of other dishes. Ginger is essential for Asian and Indian dishes where it is used in many ways--from Indian curries to Japanese marinades, to Chinese stir-fry. A pinch of ginger is a nice boost to the flavor of salt-free dishes, and also a flavorful addition to chicken soup, sauteed vegetables, and roast chicken or pork. For flavorful grilled steak, rub ginger, garlic and black or white pepper on meat, marinate a few hours before cooking." From Penzeys Spices catalog of seasonings, Spring 2004.

Cook's Tip: "Gefilte fish  [geh-FIHL-teh]  This popular Jewish dish consists of ground fish (usually carp, pike or whitefish) mixed with eggs, matzo meal and seasonings. The mixture is formed into balls or patties that are then simmered in vegetable or fish stock. After chilling, the gefilte fish is served in its own jellied stock and often garnished with grated horseradish, vegetable relishes or dill pickles. The name comes from the Yiddish term for "stuffed (gefüllte) fish;" in the past the mixture was stuffed back into the fish skin before cooking." From The New Food Lover's Companion by Sharon Tyler Herbst.

Flavor Tip: Guacamole. "In my opinion, the best guacamole is a simple one--one that glamorizes the flavor of really delicious avocados, plain and simple. That starts with hand-mashing thoroughly ripe avocados to a chunky-smooth texture, then underscoring the avocado's natural richness with a little tang from lime juice, perhaps a little perfumy cilantro, maybe some crunchy onion and a hint of hot green chile. And tomato, too, might go in to boost the flavors with sweetness--though that's not always necessary." From Mexico One Plate at a Time by Rick Bayless.

Trend Watch: "Exotic New Arrivals. Thai mint (bai sarae nae) is a very fragrant small leaved variety. It has a hottish taste with a round hairless leaf and, when mature, has a dark red stem. It is often available in Thai stores, but it is easy to propagate. Just put a stem into a glass of water until little roots show, then plant it in a pot. This is best done in spring from a bunch bought in a store with a high turnover. This variety of mint is used quite extensively throughout Southeast Asia. I find it perfect in Thai food as its spiciness gives a wonderful dimension to salads." From Herbs: Exciting Recipes for Cooking with Herbs by Linda Tubby.   

Cook's Tip: "Good Pantry Advice. The only pantry advice I can offer is to mark the month and year on every herb jar as you buy it. A year later they should really be ditched--some sooner than others. Take a good sniff and if they've lost their bright pungency, just let them go." Barbara Witt quoted in The Good Cook book club newsletter, March 2004. 

Harvest Hint: "I've often read that you should collect herbs early in the morning, just as the sun is rising and the dew is drying on their leaves. This makes sense if you are cooking in the morning, but otherwise it's not practical. It's really best to harvest herbs just before you're going to cook with them. Set on a kitchen counter or in the refrigerator, herbs lose their freshness and flavor, and the point of growing herbs yourself--to reap their full freshness and aroma--is lost."  From The Herbfarm Cookbook by Jerry Traunfeld.  

Cook's Tip: "Dips: foods mashed with seasonings to a harmonious consistency--readily spreadable or pick-up-able with raw or steamed vegetables or crackers or chips. Dips as appetizers or lunches...dips as dinner. These are very easy to make and even easier to eat." From The Enchanted Broccoli Forest by Mollie Katzen.

Spice Humor: "An amusing incident concerning Dutch colonial administration during this period [1602-1770] has been reported: Since prices for mace were higher than those for nutmeg, an Amsterdam official, unaware that both spices came from the same tree, is said to have sent strict orders to the Moluccas to reduce the number of nutmeg trees and plant more mace trees." From The Book of Spices by Frederic Rosengarten, Jr.

Gardener's Tip--"Success with Chamomile. Not only is chamomile completely safe to use, but it is a pretty plant and a cinch to grow. Although chamomile plants are fairly tough once they're established, they do not prosper if watering is neglected. When they are still young and have not developed a strong root system, they can also be damaged by too much sun. Once they are growing strong, they're practically indestructible."  From The Bountiful Container by McGee & Stuckey

Cook's Tip--"Using Canned Broths and Bouillons: To disguise your use of the can, simmer the broth for 15 to 20 minutes with a handful of minced carrots, onions, and celery and perhaps a bit of dry white wine or dry white French vermouth."  From Julia's Kitchen Wisdom by Julia Child.

Cook's Tip--"In cooking with herbs and spices the eye and the nose are nearly as important as a knowing palate. It is virtually impossible to judge the relative age and quality of a dried herb or spice in the home kitchen except by sight and smell. The greener the herb, such as tarragon, or the redder the spice, such as paprika, the more likely that it has retained its best flavor traits."  From Cooking with Herbs and Spices by Craig Claiborne.  

Kitchen Tip--"Making the Most of Small Spaces--In small kitchens, storage space is often hard to come by. It's best to store spices within easy reach, but if you have to store spices on a high shelf, try this tip: Place jars of herbs and spices on a cookie sheet, so you can easily take them all off the shelf at once to find what you're looking for." ATK (America's Test Kitchen) Newsletter, January 2004 (1/14/2004). 

Gardener's Tip--Creating an Herb Collection--"The many herbs that have citrus-scented foliage would make an attractive collection with their differing heights, shapes, foliage, and flower colors. Such plants include variegated lemon balm, lemon verbena, lemon thyme, and some tender herbs such as lemon-scented basil, lemongrass, and lemon-scented gum."  From A Handful of Herbs by Barbara Segall, Louise Pickford and Rose Hammick. 

Cook's Tip--"Mexican Chocolate-- Flavored with cinnamon, almonds and vanilla, this sweet chocolate is available in Mexican markets and some supermarkets. Mexican chocolate has a much grainer texture than other chocolates. It's used in the preparation of a Mexican hot chocolate drink and certain Mexican specialties such as mole poblano (see MOLE), a chile-almond sauce usually served with fowl. One ounce semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate."  From The New Food Lover's Companion by Sharon Tyler Herbst.

For Fun--"Cloves-- Clove-studded pomander balls are fun to make and do double duty as insect repellent and perfume when placed among garments. Merely poke an orange or lemon full of whole cloves, rollin powdered orrisroot and allow to dry before using. This well-known spice is originally from the Spice Islands and has been important in trade for centuries. Cloves also have antiseptic qualities." From Way With Herbs Cookbook by Bonnie Fisher.

Gift Idea --"For a garden lover, give a crock of herbs or spices or put some allspice in a Russian lacquer box, or send a gift of a pot of rosemary that you have bought or grown yourself. (Rosemary is the herb of remembrance.) Enclose some seed catalogs and a book on cooking with herbs." From Gifts from the Kitchen by Irena Chalmers.  

Cook's Tip--"Galangal or ginger can be frozen for several weeks, either peeled and finely chopped ready to add to dishes, or in a whole piece. Thaw the piece or grate finely from frozen."  From Cookshelf Thai  by Christine France  

Cook's Tip--"Sage: Sage is among the greatest of Mediterranean herbs, and anyone who has been to Spain, Italy, or Greece can attest to the richness of flavor it imparts to their most important pastas, pork, lamb, chicken, vegetable, and cheese dishes. Perhaps sage is more popular in Europe, and used in a greater variety of dishes than it is here, because the Europeans understand how to use it sparingly. Too much sage overpowers a dish with a musty taste and smell."  From The New Basics Cookbook by Julee Rosso and Sheila Lukins.  

Cook's Tip: "Hot Spiced Cider:  Place 1 teaspoon whole allspice, 1 cinnamon stick and a few cloves in a cheesecloth. Immerse in 2 quarts cider (or apple juice) and simmer for 15 minutes. Serve with cinnamon stick in each mug. This is a very warming drink on a cold night. Mrs. Scott W. Myers, Jr." From Talk About Good, by the Junior League of Lafayette, Inc.

Growing Tip: "Care for Tarragon:  The leaves will wither away in winter, but don't be tempted to cut down the brittle stems till new shoots spring from the ground early in the year. Only really severe cold and frost will kill the plants while they are resting in winter; they need some protection in hard climates." From Herbs with Everything, by Sheila Howarth.

Harvest Hint: "Remember Fingerbowls?:  When you serve sticky finger-foods or messy shellfish, don't forget the old-fashioned fingerbowl. To a little bowl of cool water add a bit of lemon juice and leaves of scented geraniums, lemon verbena, one of the mints, or other sweet herbs or flowers."  From The World of Herbs & Spices, an Ortho Book.

Growing Tip "Windowsill Herb Garden:  A pretty window garden filled with favorite herbs is a sight guaranteed to warm the heart of everyone who loves to cook. Start with a narrow planter box, as close to the width of your windowsill as you can find. Choose a window with a southern or western exposure; if it's your kitchen window, so much the better. Check the planter for drainage holes and drill some if need be, then add a tray to protect the windowsill from drips. Fill with potting mix, stir in some granular fertilizer, and plant young herbs. As they grow, try to keep the leaves away from direct contact with the window glass, which may get too hot in summer and too cool at night. Recommended plants: chives, basil, rosemary, thyme, sage, chervil and Fernleaf dill."  From McGee & Stuckey's The Bountiful Container. 

Cook's Tip "Rue:  This perennial herb is sometimes suggested as a flavoring for fruit cups. As many people are allergic to its irritant qualities which produce symptoms comparable to poison ivy we do not recommend its use."  From Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker.

Informational Tip "Modern Herbalists: At one time, there was no distinction between an herbalist and a botanist. An herbalist was a person who knew about all plants and their uses. Today, scientific botany has grown to the point where most botanists are specialists, so the meaning of the term "herbalist" has changed. Now herbalists are people who specialize in useful plants." From Herbs: How to Select, Grow and Enjoy by Norma Jean Lathrop

Cook's Tip: "Persillade: Use 1 plump garlic clove to about 1/4 cup parsley leaves--or more as suits the dish or your taste for garlic. Chop them together, preferably at the last minute, then scatter over hot foods for the full effect of both ingredients. Try it with sauteed mushrooms and artichokes, fried eggplant, grilled vegetables, and warm beans... Gremolata: Add the grated or chopped zest of 1/2 lemon to the persillade."  From Vegetarian Cooking for Everyone by Deborah Madison. 

Harvest Hint: Freezing Herbs "Herbal ice cubes provide another handy way to preserve the herbs of a delicate character. Chop the leaves finely and pack into ice cube trays. Cover with water and freeze. Remove and store in plastic bags in the freezer. These cubes may be added when still frozen or thawed in a strainer and used as fresh herbs." From Bonnie Fisher's Way With Herbs Cookbook

Cook's Hint: "Making Stock. Vegetable stock is an ideal basis for soups and stews. Place 2 lbs. (1 kg) mixed vegetables such as onions, celery, and carrots in a pan with 5 cups (1.25 liters), 2 garlic cloves, 2 bay leaves, 1 sprig thyme and 1 tbsp. peppercorns. Simmer for an hour, then strain and cool. Use within 3 days or freeze."  From 101 Essential Tips for Cooking with Vegetables from DK Publishing.

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