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Hi. I have a 4ft bay shrub in
the garden which I grew from a tiny shoot about 5 years
ago. As we changed the patio this spring I unfortunately
had to move it in March and although it seemed ok for a
while it is now fast developing a white creamy substance
over the trunk and onto branches. The leaves especially
at the top are turning yellow. It looks quite fungal to
me (although I am no expert) and fast moving. I can wipe
it off with kitchen paper but the trunk still looks a
bit white afterwards. Am also worried our cats might
have used the area as a toilet and have affected it.
Please help! Thanks! KH |
Hmmm, I'm a little stumped
here. It could be some sort of cankers although I can't
find any that match your description. Could it also be
powdery rather than creamy? Powdery mildew is white but
usually described as looking sort of like flour or
talcum powder. You might want to see if you can get
someone to come out and look at it for an accurate
diagnosis.
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Hi-thanks for listening, I've
always planted basil from seed every year. This year
Chicago weather has been a little off. I planted too
early and had to buy a couple of small planters from my
local shop. One of the pots has a rose color coming on
all of the leaves. From the stem outward. No visible
bugs. I have a feeling it is on the way to being brown
in a matter of moments. PS - Onions. chives, and
tomatoes are doing great on the same patio. CG |
This rose color may just be
due to the type of basil it is. Many of varieties exist
and they often have a purple or reddish hue.
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I have a punch recipe that calls
for 4 cups fresh mint leaves. As I have had NO luck
growing mint and a friend of mine has 3 gallon jars of
freshly dried mint. Can I use this and would I use the
same amount, 4 cups in the recipe? Your help would be
greatly appreciated as this is my favorite and I have
not been able to make it because of my brown thumb with
mint. AS |
I would not make this
substitution. While you would likely get the same flavor
using about half as much of the dried mint as you would
fresh, I fear you would end up with lots of unattractive
mint shards floating around in the punch and getting
hung up on people's teeth.
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I was wondering, how will I know
when my peppermint leaves are ready to use for things
like tea, etc? CC |
You can pinch the leaves
whenever you have enough not to strip the plant.
Generally, you want to take no more than one-third of a
plant at any given time.
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I enjoy using lemon basil and my
husband is growing it in the herb garden. Can you tell
us more about it and perhaps a recipe or two? Thank you.
DS |
The name says it all as
I'm sure you have guessed. You can use it just the way
you would use plain basil as long as a lemon taste would
not be out of place. Think of it especially for fish and
vegetables. I'll bet a quarter cup of the leaves would
be a delicious addition to the salad greens in our
Shrimp and Spinach Salad with
Lemon Vinaigrette Dressing. You might also try lemon
basil in place of the lemon balm in our recipe for
Snow Peas with Almonds and
Lemon Balm.
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Hello, Can you tell me the
difference between roasted red peppers and pomentoes? I
make my own pomentoe cheese spread and I couldn't find
any pomentoes in the store. Can I use the roasted red
peppers instead and have the same flavor? Thank you. JD |
Pimentos are the fresh
version of paprika and from what I can tell, they are
not roasted. A high quality jarred pimento probably has
a bit more flavor than a red pepper but the roasting
would make it richer so I think you would end up with
just about the same thing.
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Hi there. I just found your
website and it has helped a lot. some questions though.
First, I have 6 mint plants growing, an applemint, a
pineapple mint, two spearmints and two peppermints only
my two pots of peppermint look nothing alike one another
and same with my spearmint. Do I just have a different
branch of mint or are they totally different species?
One of them has small, dark green, more ovate leaves
while the other is a lighter green and has more jagged
leaves. Any ideas? Second question, I'm growing my mint
in pots as I don't want them to take over my mom's
garden. How big should my pots be for ideal growth?
Third, what's the best way to preserve mint leaves,
drying or freezing? I've had a pretty bad experience
with microwave drying but is there a better way? Last
question, is there a technique to growing mint so that
the flavor is strongest? Some days its very strong and
some others I feel like I'm just chewing on a regular
leaf. thank you! TRS |
You have a lot of mint
questions! Here we go, so many types of mints exist, I'm
not surprised that you have come across different
varieties. It could even be different cultural
experiences for the plants such as light or fertilizer.
Pot size depends on plant size, really, but an eight- or
ten-inch pot would be a good place to start. Please see
the article "A Bounty of
Basil: How to Preserve the Harvest" for ideas about
how to dry or freeze. Mint is very similar to basil so
these techniques should work. For the best flavor from
herbs, resist using fertilizers and harvest the leaves
before the plants flower.
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Good day to you. I have
beautiful basil, and in the last 2 days, I have noticed
small black spots, with a light colour around it. What
could this be?? I live in the tropics, the Caribbean and
with the heat I do water daily. This has not been an
issue. Also, some of the leaves look as though they have
created veins, a white colour running over the leaf.
Hope you know what I mean. Looking forward to your
reply. Best Regards, GA |
Your spots may be a
fungal disease called leaf blight. As for the veins, if
I understand your description, it sounds like a pest
called leafminers. I suggest you look into these two
possibilities. The University of California's
Integrated Pest Management Program website is a good
place to start.
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The recipe I'm making calls for
1/4 cup of fresh dill, but the packaged price is a bit
high. I found dill seed at a much lower price. Can this
be substituted, and if so, what is the equivalent? Thank
you. KP |
We covered this topic in
many ways during the last pickle-making season. Please
see the "Fresh or Dried
Q&A Page."
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My mom and I have recently planted
a jalapeno plant in our garden. We started to notice
that on bottom side of the leaves on the stem little
white balls have appeared. They are tiny and grow in
rows along the stem of the leaf. We have scraped it off
before and it is sort of cottony. The plant looks
healthy, but we don't want some mysterious disease, or
bug to eat our growing jalapeno. We live in NV. Please
help. Thanks! ~two novice gardeners. |
I have two ideas so you will
have to do a bit more research. One, these white balls
could be lady bug eggs. They grow in rows as you
describe but I'm not sure about being cottony. A cottony
insect is mealy bugs. Or it could be something else
entirely. I suggest you try to find photos of white
insects/eggs to compare to yours. You don't want to be
killing lady bugs because they are beneficial to your
garden.
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I live in Las Vegas, NV. My
landscape architect just planted creeping rosemary in
our new front yard. I’m wondering if creeping rosemary
is safe to use in cooking, or if it’s just for “looks.”
Thank you. LP |
Creeping, or prostrate,
rosemary is indeed still culinary rosemary. The question
here is how yours were grown. The nursery or supplier
may have used chemicals to produce hardy,
landscape-worthy plants so you should check the origin.
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Hi. I planted 2 basil plants
outside in CT a couple of weeks ago. They look
relatively healthy, but the leaves look brownish now—not
spotted brown, just tinted brown. Is this a problem, and
if so, what can I do? (It did get really cold a night or
two but when there was a chance for frost, I covered the
plants with plastic for the night). L |
Cold weather is the likely
culprit although the leaves may have been bruised
somewhere along the way. I would just keep an eye on the
new growth as the weather warms. The plant should be
okay. The brownish leaves are edible but not appetizing
so you might want to discard them as the plant gets
bigger.
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Hi, I planted my sweet basil plant
2 months ago and it is growing nicely. My wife took a
leaf to taste it and it tasted very bitter. Will this go
away? Why does it taste so bitter? Thanks. SC |
Bitterness in basil is
generally associated with older plants that have been
allowed to flower. It could also be the flavor of the
variety that you have planted. You might want to try
cooking with it to see if it retains that bitterness
when combined with other foods. This is a good case for
giving herb plants a little taste before you buy them.
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I found a small amount of mint
in my yard when I moved here about 6 years ago and dug
it up and put it in my flower bed. I keep pulling it out
and trying to get all the roots but a week are so later
it is growing all over the place again. How do I stop it
from growing and killing my other plants? help me if you
can. JH |
You are in for a long
battle. You should know that mint grows from "runners"
so you will want to dig as much of the roots as
possible. As you pull the foliage above ground, try to
dig around a bit and follow the runner to pull it out of
the ground too.
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What can I substitute for dill in
a catfish receipt? The bottle in the store would last us
several life times. NT |
Tons of herbs and spices go
well with fish. You can't get a real dill flavor from
anything else except the weed or seed but you might
consider adding tarragon or thyme instead.
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Hi. I'm trying to find information
about the nutritional value of herbs, and also, or
should I say mainly, if they work synergistically with
other foods when you add them to recipes. Do you have
any info? Can you point me in the right direction? I'd
really like to know if the nutritional value is more
than the sum of its parts. I've recently joined a herb
gardening group and would like to share any info I
gather. Thanks, CF |
I'm not aware of any
studies that have been done on the synergy of herbs but
I can point you to some nutritional information.
The
World's Healthiest Foods website has many herbs and
spices listed if you search on the individual
ingredient.
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Is there such a thing as Pinch of
Herbs seasoning? My mom used it in meat loaf and said it
was out of this world. But as the years have gone by,
she cannot find it any more. Would really like to
surprise her with this. MI |
Apparently this is a
blend from Lawry's that has been discontinued. You could
really surprise your mum by making up a batch yourself.
I found
a copycat recipe at recipezaar.
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I don't have fresh coriander...my
recipe calls for 1/2 cup fresh coriander. How much
ground coriander do I use? DH |
Did you know that fresh
coriander is really cilantro? Ground coriander is the
seed so the flavors will be somewhat different. If I
were going to make this substitution I would sprinkle a
half cup of fresh parsley leaves with a teaspoon of
ground coriander and then chop up the parsley.
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I have a couple of recipes out of
a magazine that I would like to try to make, and it does
not specify if the amount called for is before or after
chopping fresh mint. (I am guessing after) In one it
calls for a teaspoon of fresh mint and another a quarter
cup. How do I know how much to start cutting so I am not
wasteful? TD |
Depending on the size of the
leaf, a two-inch sprig of mint would probably give you
about a teaspoon chopped. For the quarter cup I think I
would just measure out that much in fresh leaves
stripped from the stems and then chop them.
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Great site - tons of
information. My question has to do with cutting the
mustard. Literally. I recently made a meatloaf recipe
from a relative's memory. Naturally, there were no
measurements. I went a little heavy on the mustard and
tried to mask it by heavy-ing up on the other
un-measured ingredients. Didn't work so well as mustard
is so distinctive. I won't make the same mistake twice,
but need to know: are there any herbs or spices that I
could've added that would mellow out that mustardy
goodness? Thank you so much, EM |
Aside from making a whole
second batch of the recipe without the mustard to mix
with the too-mustardy batch, I don't know of a way
around this particular problem. In fact, I wonder if the overspiced meatloaf continued to build in heat as
leftovers aged? I've noticed some dishes with chiles get
hotter the longer they are around.
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I'm from western-prairie
Canada...what on God's green earth is "crab boil
seasoning" and is there a substitute for it if I can't
find it in Edmonton? (I can't seem to find gumbo file
powder, either, but I'll try the TnT supermarket that
someone mentioned...) Thanks. L |
Crab boil seasoning, also
called shrimp boil sometimes, is usually a little mesh
bag of whole seasonings that flavor the water for
cooking seafood. You might consider making your own. I
found a recipe
from Emeril Lagasse for seafood boil seasoning mix.
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I have a new pineapple mint that I
just repotted into a large container along with
chocolate mint and spearmint. I noticed that there are
white spots, even small clumps in places developing on
the pineapple mint leaves. What is this, or caused this,
and are my other mints in danger of contamination and
therefore be transplanted? KC |
If the spots are sort of
cottony it could be mealy bugs. Or it could just be
water damage or salt build-up. Try giving the plant a
nice little water bath and see if the problem persists.
If it does, you will want to separate it from the other
plants to avoid spreading. You might also look into
powdery mildew.
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My new sweet basil plant has
holes in the leaves and some eaten up. Is there
something I can put in the potting soil or spray on the
plant? Thank you for a response. BQ |
You can't treat the problem
until you have identified it. My first guess would be
slugs and snails. The best way to discover them is to
take a flashlight out at night and see if you can find
the culprit.
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How do you make bay leaf oil
juice? Do you boil leaves in water? AB |
I've never heard of bay leaf
oil juice. Essential oils are extracted from herbs
through the process of steam distillation which is
something we can't accomplish at home. You might find
bay leaf oil at your local health food store.
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I am looking for recipes that
use Tahini seasoning other than humus. Thank you, TD
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You will find tahini as
an ingredient in our Sesame Ice
Cream. It is also common to salad dressings and
sometimes baked goods. You will find plenty of options
by Googling "tahini
dressing recipes" or "tahini cookies."
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Hi, I have an 6-7ft rosemary plant
that has been in the same place for about 12 years. This
year some of the branches have a brown crusty sort of
stuff on them and a good part of the lowest section of
them have turned gray and I believe are dying. What is
the brown stuff, does the gray branches mean it is dying
and how much should I cut back? I have read not to cut
more than one third but there is more than that on the
plant. This is the first time I have had any issue with
the plant. It is beside an lilac tree and a sage bush,
which neither of them as shown any sign of problems.
Thank you for your time to answer this issue. CO |
It's hard to say what the
problem or problems might be without seeing the damage.
It might be a good idea to take a sample branch to your
local garden center to see if they can help you.
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I live just north of Vancouver, BC
have had my bay leaf plant in the garden for 16 years.
Always very healthy until this spring I noticed the
leaves all looked like they had been frozen (we did have
an unusually cold winter) looking closer I see inside
the tree the leaves are green but are also covered with
rust. Can I do anything to save this plant? MH |
It is important to determine
whether your plant has suffered from winter damage or if
it is actually a case of the fungal disease called rust.
Chances are good that the plant can recover from the
cold winter if you give it some time. You may want to
snip an affected branch and take the sample in to your
local Master Gardeners for a diagnosis.
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When visiting my daughter in
Sacramento, California, I see such beautiful rosemary
bushes. I would like to find a perennial rosemary that
would stand the cold of zone 5 in Chautauqua County,
western NYS, and that would grow substantially large.
The typical rosemary plant I buy at the nurseries
locally are spindly and only grow a few inches. Any
advice? CB |
You may be out of range
for the rosemary plant of your dreams. The folks at the
National Arboretum have put together
a list of winter hardy varieties along with tips to
help plants through the winter. One alternative would be
put get a large pot on wheels that you could have a nice
rosemary plant outdoors in the summer and then take it
inside during the winter.
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Hi. I live in Canada in Kingston,
Ontario (Thousand Island region). I think we are in the
zone 5 region. I took a chance on planting an herb
garden last late, late spring. Our chives have been
extremely hardy over the last 10 years, so I thought
perhaps I could get lucky with other herbs. Also, I love
to cook from scratch and try to use only fresh
ingredients, including fresh herbs. Therefore, I was
motivated by the off chance I could cultivate an herb
garden. The basil was tremendous, the thyme not so bad,
the rosemary so, so to not bad. Now after reading your
helpful responses to other gardeners mostly living in
hardier sunny climes in the U.S. I was convinced you
could give me some basic skills to continue my herb
garden. For example: What do I do now this Spring with
the dried out plants that have suffered a fairly cold
winter? Do I pull out these out root and all? or will
they self propagate like the chives. The chives, as
expected are flourishing beautifully. But the herbs as
mentioned above are well looking extremely sad. I have
already planted a new crop of rosemary, basil, etc. in
my makeshift indoor garden and they are coming along
well indeed. I am very excited. So I went out to prepare
the garden to transplant my little seedling but was
confronted with last years dried out crop. Help! What
should I do? Thanks ever so much. DO |
You will definitely need
a new basil plant since that is an annual. You could
wait to see if the thyme starts putting out new leaves
(the rosemary should be evergreen so it's probably done)
but since you have new plants at the ready I think I
would just yank out the old ones rootball and all and
transplant your new herbs.
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Hello, I recently planted a
small herb garden consisting of Italian basil, oregano
and garlic chives. For about a week now, I have noticed
quite a few small black flies in the garden and holes in
and cutouts in the basil leaves. Any idea what these
flies are? They are not around the basil (at least
during the day). Thanks. KH |
The pest you see and the
damage you see are likely unrelated. Without more
information it is hard to say what the flies might be
but I would guess you have some snails and/or slugs
munching at your basil.
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I have a recipe that calls for 3
Tbsp dried oregano, but I have ground. How much ground
oregano would I add? It also asks for 1tsp dried thyme,
but I have ground. What is the conversion factor when
substituting from dried to ground? I appreciate your
input! OR |
We cover this a lot
on the "Fresh vs. Dried
Q&A Page." The easy answer is use about 3/4 as much
ground as dried leaf but I have to ask: how long have
you had those ground herbs? Herbs that have been ground
have the shortest shelf life so if you have had them
around for six months or more, I encourage you to
replace them with a nice, fresh, dried leaf.
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I'm looking for a spice that my
mother used to used in making chilli. We always called
it chilli tepenis a little pepper like spice that you
had to crush with your fingers, very carfully as they
were very hot. In reading an article in Smithsonian I
learn that maybe they are chilltepens. Mom would buy
them in Safeway in a box under the name of McMormick. We
lived in Washington State. I have looked in Safeways and
other stores but have not been able to find them since
the late 70's or early 80's. Thank you. sdm |
Pendery's is my go-to source for all types of
chiles. I checked their catalog and they have an item
called "tepin pods." Sounds like the pepper you seek.
Unfortunately, I couldn't find it on their website to
provide you a link so you might want to call them. The
number is 800-533-1870.
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What is the English name for yerbanise or hierbanise? I don't actually know how to
spell it right. I'm told the tea is very helpful but I
don't know how to ask for it. Would appreciate very much
your help thanks. Please answer asap. LL |
Anise seed seems to be
the right answer here. Read more about this spice at "All
About Anise."
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Thanks in advance. I started
planting basil, how can I kill bugs on my basil? There
are lots of holes on the leaf. Please help. JA |
First you have to figure
out what's eating your basil. Check out the "Basil
Q&A Page" as a place to start.
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Where can I buy
Schilling/McCormick Mexican Seasoning (Mild Flavor)? I'd
even be happy if I could find some other brand that has
a close taste or a 'Recipe' to make my own. Help!! JT |
Forget about the
Schilling part, it's all McCormick now. I'm not familiar
with this seasoning. If it's like a chili powder blend,
I can't help but if it is more of a taco seasoning, take
a look at our recipe for "Taco
Meat Filling."
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Any idea what could be wrong
with the garlic? I live in S. Fla and once a year in the
spring, the garlic bulbs I buy don't smell/taste right.
Smells almost like a very mild onion....recipes
requiring a lot of smashed cloves, (Broccoli rabe,
pesto, ziti) really taste bland using these bulbs. At
times it's when the garlic has purplish red streaks in
it and that is all the store has to offer. This time the
garlic looks completely normal and white...I even
purchased it from 2 diff. places...farmers market and
store.. and loose as well as small boxes...they are all
the same. It's not just me or my nose...my husband and
kids agree and notice the taste of garlic missing from
recipes. I wondered if it is something with the
crops...will have to use the jarred kind until new
batches come in...your thoughts? thanks, KC |
Here's my theory: At this
time of year you are getting the more mild "stiffneck"
variety. You are accustomed to the "softneck" type that
is stronger and flavor and stores better. Next year, you
might want to stock up on the garlic that you prefer to
get you through or maybe even consider growing your own.
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Hi, We had a harsh winter here and
my bay tree seems to have gotten frozen. The tree is
about 8' high and HAD been very healthy but is now
entirely covered in brown leaves? What should I do? I am
wondering if I need to cut the plant way back, or is it
dead? AM |
This is a tree rather than
an herb plant so you should consult with a certified
arborist to decide on the best approach.
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I’ve just recently had two severed
allergic reaction with shrimps but I love seafood and
never had a problem. Could it be the old bay seasoning?
CR |
Hard to say. You should take
this matter up with an allergist.
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If I added some chopped fresh
garlic to store-bought pickles, how long would it be
safe to store them in the refrigerator. How about if I
use the garlic in the jar? |
I hesitate to say for sure
because you are introducing the risk of botulism.
Perhaps you could look for store-bought garlic pickles
instead.
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HI, My Rosemary is about 5-6
years old at least, 4 feet tall, and has been
flourishing every year. I just went out to cut some
branches to bring indoors and noticed that there were a
number of dead branches and the tip of every branch had
needles that were a darker brown and dying. I cut off
each tip, but some of the needles further down were also
a dark brown. I brought in some of the dead branches and
may use them in my smoker or BarBQ Grill. Any idea on
what is causing the branch tips to turn brown and the
branches to die? We did have a cold winter this year,
but not a lot of rain or snow. Thanks, CCS |
Your description fits what
happened to my rosemary this winter too. I noticed some
branches were dead because they had broken off under the
weight of snow. In addition to the stress of the cold,
your plant could be a little dehydrated as well as wind
whipped. If you aren't getting much rain you might want
to give it a drink but it should be okay.
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Where can I find crabapples around
the Waco TX area. I'm wanting to make crabapple jelly
and cannot find any crabapples. Are they even native to
this area? Thanks CG |
Crabapples
should grow well in your area. Perhaps you could put a
notice on Craig's List or a little ad in your local
newspaper's classified to find someone who has an
overabundance.
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I like your site but two of the
spices I could not find the translation from Spanish to
English: What is hierba buena in English? What is
Malagueta in English? Thanks, SS |
Yerba buena is the same
as hierba buena but I realize that's not much help. This
coastal plant's botanical name is Clinopodium
douglasii. Yerba buena seems to refer to different
plants in different parts of the world. Most often that
plant is a mint. As for Malagueta, it doesn't seem to
have an English nickname but the botanical name is
Capsicum frutescens var. malagueta. It is
similar to Tabasco peppers.
Wikipedia points out that malagueta is sometimes
confused with melegueta which we also know as "grains of
paradise."
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Should garlic (fresh from the
produce department) be refrigerated after it has been
opened or in the cupboard? Thanks for your help. E |
If you mean the bulbs of a
fresh head of garlic, they should be stored at room
temperature. If you mean those jars of minced garlic,
yes, they should be refrigerated after opening.
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Could you please give me a
recipe for a chilli paste that I can add to my cooking.
We have heaps of chillis to do this with. Thank you.
Kindest regards, BK |
Mark Bittman has a
recipe for Chili Garlic Paste that sounds easy and
tasty on his blog Bitten.
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All of my spices are hard as a
rock in their containers in the closet at my RV. How do
I make them usable? DK |
I'm not aware of anyway
to take them back to a powder once the moisture has
encroached. You might be able to use a knife to break
them up (be careful!) or try rubbing them on a grater.
You are probably better off just starting with a fresh
batch and using a product like
Dry
Spice to prevent future problems.
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Hi, our family just bought a bay
leaf plant (very small, maybe 10 inches) a month or so
ago. The problem is, it is now spitting the honeydew
substance previously mentioned in this column, also
there are small white things (sort of cottony, very
small, could be bugs??) covering the plant/leaves. It is
early spring and we live in Massachusetts so keeping it
outside may not be healthy if it happens to snow again.
Please help!! G |
It
isn't the plant that is producing the honeydew, it's
some sort of pest. You might want to do research on
mealy bugs. Try to find a photograph of the bugs to
compare to those on your plant. You can actually
eliminate several different pests simply by giving the
plant a strong blast of water.
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I have recently discovered
mint. I chop my mint roughly and put in small clip seal
bags to freeze. I have noticed that the mint is black in
color when I get it out. My sister in law just read an
article on herbs, it said not to freeze mint. It didn't
say why. Is it bad to do this and why? Thank you EM
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You are bruising the mint
when you chop it, thus causing it to blacken. You might
want to look at the article "A
Bounty of Basil: How to Preserve the Harvest." Mint
and basil are similar plants so I should think the
preservation techniques would be similar.
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What happened to Schilling Mexican
Seasoning? It has seemed to have disappeared from all of
my local supermarkets. How can I make taco meat now?
Thanks, KB |
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I saw a Schilling Taco
Seasoning mix today in the spice aisle of the
supermarket. Perhaps they renamed it? You'll find a good
from-scratch recipe for taco meat on the "At
Home Mexican Resturant Page." |
|
Where on line can I buy dried
anise seeds for baking? PR |
You'll find links to
online spice shops that we like at the "Reference
Desk Page."
|
|
Hi, I planted some mint stems. The
stems had healthy , nice , big leaves which I used in my
cooking and then built the stems. In a week leaves
started showing up, but they haven't become big since
then. In fact this is the second time I am planting mint
stem and the leaves are not growing big. How many days
does it take for the mint leaves to become big and
usable. Thanks, KR |
Commercial growers don't
take a harvest until the second year so it might be more
than a matter of days before you get the large leaves
you seek.
|
|
Was wondering if giving
students a mint before taking a test actually improves
concentration? Thank you. C.B. |
The Wisconsin Mint Industry offers us this fun fact:
"Recent research conducted at the University of
Cincinnati has shown that sniffing mint improves
concentration; several Japanese companies now pipe small
amounts through their air conditioning systems to
invigorate workers and improve productivity."
|
|
What can the herb feverfew be used
for? What are the side affects if used wrong? W |
Feverfew leaves have a
laundry list of uses as a medicinal herb in history.
Newer research indicates it may be helpful in the
treatment of migraines. It may cause stomach upset and
mouth ulcerations as well as being potentially
addictive. You can learn about the current research at
the
Sloan Kettering Cancer Center website's informative
section about herbs.
|
|
To make bay leaf tea can branches
be boiled also? PE |
I don't think I would want
to include the branches. It's the leaves that have the
flavor.
|
|
This is a wonderful resource! I'm
preparing for my daughter's birthday party in May, and I
want to candy spearmint leaves for her as a special
surprise. I would like to make them well in advance, but
I don't know how well they hold up. How far in advance
can I make them, and what's the best way to store them
so they maintain their candied/frosted appearance? MC |
The biggest factor
is humidity which can make them go limp or give you
trouble getting them completely dry. Why not make some
now and see how long they stay crisp? Store them in an
airtight container in single layers with waxed or
parchment paper between layers. I'm guessing you have
already seen the article "Take
Time to Stop and Eat the Flowers."
|
|
I have had great trouble recently
acquiring Rosemary. Any suggestions why this is and is
there a substitute? RI |
I can't imagine why you
would have trouble getting your hands on rosemary. It's
been a tough winter but rosemary is a tough plant. In a
pinch, you might use lavender as a substitute. They are
similar in flavor.
|
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What is the difference between
mint and spearmint? Would you use spearmint on roast
lamb? L |
Mint is just a more
generic term for all the different types while spearmint
is specific. Spearmint is exactly what I would want for
a lamb roast. Be sure to check out the article "All
About Mint" for more information.
|
|
Hi, We live in Northern
California and have four true seasons winter snow etc.
and have creeping rosemary in our garden area. These
have been in the ground for many years and have been
thriving. They are actually quite large. However this
winter it appears we have lost 98% of the plants. They
just began to turn and drop all the leaves. Should I cut
them back and hope they will regrow or leave the
branches in hopes that they will rebloom? Thanks for
time regarding this matter. SB |
I've been hearing many
people say they lost their rosemary to this crazy
winter. I suggest you give it a bit more time to see if
they will start putting out green leaves again. Once
they do, if they do, you will see what is dead and can
prune that out.
|
|
To those ANGEL DIP aficionados,
I believe I have hit pay dirt. While looking online for
this wonderfully addicting chip and veggie dip from the
60s and 70s, I came across a spice distributor called
“Rosemary House” in Pennsylvania. They used to carry
ANGEL DIP back in the day. Now, Rosemary House markets
and sells this great dip as Aunt Hildegard's Divine Dip.
I ordered 5 packages at $4 each. The salesclerk said
that the ingredients might have been slightly altered
since its first incarnation as ANGEL DIP, but reassured
me I would not be able to tell the difference. I will
let you know! The website is:
www.therosemaryhouse.com. LD |
Thanks for the heads up!
|
|
Hi! I’m wondering if you could
tell me if it is normal for mustard seed to have a
strange odour after soaking? I’d appreciate any advise
you can give me on this matter. Thanks in anticipation,
RM |
This is an interesting
question so I soaked some mustard seed and then smelled
it. At first I thought, yes, that is strange, but after
a few more sniffs it reminded me more of a vinegary
mustard. Mustard seed has no aroma until it meets
liquid.
|
|
When I was in Nev. this past
summer I saw spreading rosemary used as ground cover, it
looked beautiful. I live in central Florida and have an
up right rosemary in the garden. Will the
spreading/trailing rosemary grow here? So far I have had
no luck finding it at any local stores. BD |
The variety you seek is
known as "prostrate" and should do well in your area.
You might look for nurseries that specialize in rock
garden plants. I did find it for sale as a plant only in
my
Territorial Seed catalog.
|
|
Where can I buy herbes de
provence in Rhode Island? F |
You should be able to find
this French herb blend alongside the rest of the spices
at a well-stocked supermarket. Gourmet stores will often
sell it in nifty little crocks.
|
|
Does garlic go bad? BD |
In my experience, garlic
sort of dries up rather than going bad so to speak. It
will sometimes sprout indicating it is past its prime
but you can remove the sprouting center and still use
the clove, if desired. Garlic is best kept at room
temperature.
|
|
I overwatered my lavender and the
stems have gotten “woody”. I have tried to let it dry
out and cut the really droopy part away. The other part
looked perky and then it started to droop too. What
should I do? It is in a container with shells about 1.5
“ thick on the bottom for drainage. Thank you! BM |
Lavender is a plant that
is considered a "sub-shrub" so its nature is to get
somewhat woody as time passes. You may need to prune
your plant in order to reinvigorate it. Find out how and
see other tip for growing lavender near the bottom of
the "Lavender List 2007"
article.
|
|
Where can I find Schilling's
Swedish Meatball Packets? JC |
You will find it in the
envelopes with the McCormick label. The company used to
sell the same line under two different names, defined by
the eastern and western US, but these days it is all
McCormick.
|
|
Hi! I have a 3 year old bay
plant in the yard, leaves have brown spots that look
like dried spots. Could one still use these for cooking
or are these brown spotted leaves health hazards when
consumed? Thank you. ZM |
Leaf spot can be caused by a
variety of fungal or bacterial diseases. It would be
best to determine the cause, take a few affected leaves
to your local garden center, before using them for
cooking. While they are not likely to hurt you,
especially since you don't actually eat the leaf, I
think I would use the leaves without spots.
|
|
What is exactly Food Grade
Lavender? DC |
It is lavender that is
grown as food so it is safe to ingest versus that grown
for crafts or other purposes that may be treated with
chemicals or other unsavory substances. Also, some
varieties are better suited to culinary use than others.
See "All About Lavender."
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I have tried making curry many
times but it never comes out quite right. Do I mix the
spices and fry them first or do I add the spices to the
fried onions or does it make no difference. An answer to
this and any useful hints would be appreciated. GLC |
Frying the spices in oil or
ghee releases essential oils. I think either way, before
the onions or after, works equally well. I've seen
recipes that do both. Toasting the spices in a dry
skillet before grinding them will highlight their
flavors. I like to use heavy cream to make the sauce but
I don't know how authentic that is. I also tried a
recipe once where they called for not shaking the can of
coconut milk but scooping out that thickened cream that
rises to the top. The curry spices were then fried along
with that cream for quite some time.
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|
I almost know the answer
already but...I can't take real hot jalapenos and I love
them stuffed with cream cheese and sausage, is it just
'take a chance' sometimes I get fresh that are milder,
then the next time I can't eat them they're so hot. Is
their any way to judge the heat when buying??? I sure
wish there was. thanks Can't take the heat in OK. lol OE |
How hot a chile will
be is determined by climate, growing conditions and the
degree of ripeness, not to mention the variety. One way
you might attempt to get a milder jalapeno is to look
for those that are grown in cooler climates or even
those that are cultivated in hot climates during the
winter.
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I planted rosemary
approximately 6-8 months ago. I thought by now it would
have grown outward to each side, as I've seen most
rosemary bushes. Instead, all my plants have grown a
couple inches upward. What did I do incorrectly or did I
plant the wrong kind??? Thanks GG |
It is a plant's natural
inclination to grow up rather than out. To encourage a
plant to be bushy instead of tall we can snip from the
uppermost growth. This causes the plant to send out
shoots from the side as well.
|
|
Where can I purchase diastatic
malt powder in Houston, TX? SL |
You might find it locally
at a homebrewer's supply or a wholesale bakery supply
house but it would probably be easier to order it
online. I get mine from the
King Arthur Flour website.
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|
Greetings: I love the taste of
Rosemary and I have a habit of grabbing a piece if I'm
walking down the street and a business might have a bush
growing. But sometimes I've noticed that it'll make my
throat burn and I wondered if there was any harm eating
Rosemary without washing it off? DL |
It is a bad idea to eat any
plant if you don't know how it grown or if it is not
grown as a food. Landscape plantings are often treated
with pesticides and fertilizers to maintain a lush
appearance.
|
|
My recipe calls for one bunch of
rosemary. It's 2 degrees outside. All I have in the
house is ground rosemary. Can you help with a
conversion? SW |
One bunch of rosemary is a
large quantity. I'm guessing it would be removed at the
end of cooking. To flavor the recipe with ground
rosemary, you might start with a half teaspoon or so and
taste to see if you need to make adjustments.
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|
Hi there. Great website. I took a
cutting from my mom's mint plant, brought it home and
let it root in water. I planted it and after a couple
months out of nowhere, tiny black specks started
appearing. They are so small and definitely not poop of
any kind. I keep the plant inside on my window sill so I
can't imagine it's any type of caterpillar. The leaves
aren't nearly as vibrant as they were and the only
leaves not affected yet are the most apical ones. I've
raised these little guys for a while and am quite fond
of them. Can I save them? RS |
Could it be aphids? You
might try just spraying them away with a strong stream
of water or even squishing them with gloved fingertips.
Also consider mites--do a little research on eriophyid
mites to see if they match your description.
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I have a recipe for a cleansing
tonic that calls for 12 spearmint leaves - I have a bag
of dried spearmint - can you tell me please how much of
the dried will give me the equivalent of 12 fresh
leaves? Thank you! GTM |
Going with the general 1
teaspoon dried to 1 Tablespoon fresh idea, try using 4
dried leaves.
|
|
Hello, I would like to know how I
can trim my purple sage? It is way too big and high for
my small garden. JG |
You can trim it like you
would a shrub. Make your cuts at a spot on the stems
just above a leaf pair and consider the shape of the
entire plant as you go. Find out more at the article "Herb
Harvest How-To."
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|
Are mustard seeds good for
sprouting? Are they edible? AM |
According to
the Sproutpeople, mustard seeds are a little more
tricky to sprout than some other seeds but well worth
the effort because they are delicious.
|
|
Are nutmeg, cinnamon and cloves
considered tree nuts? AMM |
The short answer is no
but you should be aware that these spices may be
processed for packaging at places that are also
processing tree nuts and sesame seeds. I found an
interesting discussion on the topic at the
Allergic Living website's forum. I encourage you to
talk to a health professional about this question.
|
|
Hi & thanks for having such an
awesome resource! The people that maintain our lawn were
cleaning out our flowerbeds thinking they were doing a
good thing. Turns out they cut my wife’s rosemary bushes
down (apparently thinking they were weeds?) at the base.
The plants were about 3 feet tall and ½-3/4” in diameter
at the base. Are these plants pretty much toast or is
rosemary hearty enough to actually grow back from such a
calamity? We live in Charlotte, NC – a very rosemary
friendly place, climate-wise. Thanks in advance! CH |
Oh dear. Given your
location, I would bet that they will come back. It
shouldn't take too long to see if new growth occurs. I
am quite curious, however, so I hope you'll let us know
what happens.
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|
I purchased a Laurus nobilis
this past summer and brought it in the house in the
fall. It was doing fine, until this week, when I noticed
that the leaves were curling and looking like they could
fall off. I also noticed what appears to be new leaves
forming just above these curling leaves. The plant is
about 16 inches tall, not near any heat vents and I live
in Northern Illinois. If the leaves fall off do you
think new leaves will form? Please Help. Thank you. NB |
Sounds like new leaves are
already sprouting so it could be just a normal
regeneration process. Continue to give it the same care
while it's indoors but keep in mind, most houseplants
are killed from too much attention rather than too
little.
|
Please let me know if there is a
substitute for celery seed which I I cannot find in
local shops. I want to use it in a German potato salad.
Thank you, JB |
Caraway or dill seeds would
be acceptable substitutes, especially for a German
potato salad.
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|
My wife says she saw a show where
Katie Couric said that you should not use any
spices that were more than 6 months old because they
were a breeding ground for bacteria. As a result, she
keeps wanting me to throw out all my spices and buy new
ones. With all due respect to Ms. Couric as a
journalist, I have looked on the web (USDA, FDA, other
sites) and have been unable found any support for this
claim. I myself have used spices that are over 10 years
old, and they look, smell, and taste fine to me. What is
your opinion? thank you, GH |
My opinion is that something
has been lost in translation. Flavored oils are often
rife with bacteria but I've never heard of it being a
problem with dried herbs and spices.
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|
When I went to buy my basil plants
the store had only 3 of the kind with which I am
familiar - green basil. However, they also had something
labeled "purple basil." Can I use this the same way I
use green basil in salads, with tomatoes & mozzarella
cheese or in pesto (purple pesto)? Thanks so much - I
just found your web site and it is so helpful! KM |
Basil is basil no matter
what the color. Flavors may vary somewhat between
different varieties. Give a leaf a taste and see if you
like it.
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|
How many cloves are in a
typical bulb of garlic? I have one source tell me ten,
another more than twenty. TF |
I don't think there are any
hard and fast rule since they vary so much by size in
both the cloves and the bulbs themselves. The one I have
on hand right now has about 20.
|
|
Where can I find Goya products
in the UK? FH |
I couldn't come up with a
specific source but I wonder if you have any Latin or
Caribbean grocers nearby. If they don't carry Goya
products perhaps they could order them for you.
|
|
What is the shelf life of salt -
Kosher salt? Thanks. DS |
I checked the
Morton Salt website. Here's a quote: "Does salt
expire? The salt itself does not expire but added
ingredients such as iodine may reduce shelf life. The
shelf life of Iodized Salt is about 5 years."
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What's the lifetime of dried
spices, such as Basil, Oregano, Marjoram, etc? I have
tons of it that are probably as old as 9 years! I hate
to throw it away. MM |
The shelf life of herbs
isn't as long as that of spices. You could rub some of
the leaves between your fingers to see if they still
have a pleasant aroma. Although you may find them
aromatic, I think you would be shocked by the difference
if you did the same with some very fresh herbs. Read
more at "Storing Dried
Herbs and Spices."
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|
hi..I am trying a recipe for
Hungarian Beef Stew. It calls for 1/4 teaspoon caraway
seed. What would be a alternate for this? I have no
idea! thank you, I |
You could use dill, cumin or
anise seeds instead. Caraway seeds are yummy, however,
you might want to get some.
|
|
Can you tell me how much dried
Paprika equals 1/4 Cup of fresh Paprika? KL |
This is an uncommon
comparison since dried paprika is a spice and fresh
paprika would be a vegetable.
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|
Hi, over a months ago I was given
some mint and other herbs that my friend recommended for
tea, I put them in my fridge and planned to make it as
soon as I could but lost it and found it only know. Is
there any possibility that it is still good or would it
be long gone by now? Thank you! BS |
Assuming you mean dried
herbs they are still good unless you see mold growing on
them. If they are fresh, you'll be able to tell by sight
if they are in good condition.
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|
Hi...I have a jar of chopped
basil that is in preservatives. I opened it two months
ago and keep it refrigerated...it is still safe to
use...if so, about how long can I keep that in the
refrigerator? Thanks JK |
If the jar doesn't have an
expiration date on it and you are wondering if it's
still good, you might want to go ahead and get rid of
it. That's a restaurant mantra--when in doubt, throw it
out.
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|
Can you tell me what is the shelf
life of yellow mustard seeds and how can one tell if a
mustard seed is past its prime? Thanks for all the
information you provide on your site. L |
Your welcome. Five years
would probably be a good maximum for keeping mustard
seeds around. You could check to see if it is viable by
crushing and mixing with a little water. If you get
flavor it will still be good but remember, it might be
quite hot!
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|
Hi. I have a lovely basil plant
which I have nurtured for over three years. The plant is
about a foot and a half tall and bushy, with - until
recently - lots of great big green leaves and plenty of
new growth sprouting from the thick woody lower stems.
It sits in a pot on a sunny kitchen window ledge. This
week half the entire plant seems to have gone limp - the
previously bright, firm leaves are soft, drooping and
falling off. The new growth from the wood has also
faltered terribly in the same way. I think it has been
overwatered as bizarrely there was enough excess to
drain off - presumably something has blocked the pot. My
question is, what else can I do to save basil? Or is it
too late to do anything? And is this actually nothing to
do with the excess water and instead a sign that basil
is coming to the end of its life? Please help! Thank
you. ATK |
You might want to remove the
plant from the pot and check the roots. Sounds like it
might be a case of root rot. If the roots are a nice
white color, repot the plant and cut back on watering
then see what happens.
|
My grandmother left me a jar of
home dried bay leaves, which I used up. They were
bottled with a variety of other seeds, which gave the
bay leaves a wonderful and long lasting aroma/flavor. I
would like to find a similar recipe for the bay leaves. ie..which seeds might be bottled with them. Do you have
any information on this subject?
Thank you. CH |
Since this is a home
brew, so to speak, it's hard to say what was included in
the mixture unless you have some of the seeds left. If
you do, check out the "Spice
Photos Page" to see if maybe you can identify them
by comparison.
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|
Terrific site – especially for
those of us who are newbies! Mom prudently and
prophetically taught us to “waste not, want not.” I have
saved the dill flower on the stem. I’ve not seen any
reference to the stem being edible, inedible, OR toxic.
Is there a good/wise reason to avoid using/eating the
stem? Is it toxic? The Dill Stem is visually intriguing
and fragrant. If I get the green light from you, I plan
to diagonally cut the stems into small pieces and mix
the pieces with the blooms/seeds. BB |
Dill stems won't hurt you
by any means but they may be rather unpalatable. I've
noticed this is the case with basil stems (see the
article "A Bounty of
Basil: How to Preserve the Harvest" for more info).
The best way to decide if you want to include them with
your seeds is to give one a nibble.
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|
What is the shelf life of store
bought dried spices in containers? How long do the
spices keep once the container/jar is opened? JL |
Most seasonings have use-by
dates on them these days. They don't really go bad, just
lose potency. Whole spices keep longer than those that
come already ground. Generally, whole spices last for 2
or 3 years while the ground versions should be used up
in 6 to 9 months for maximum flavor.
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Can you safely repackage
prepared mustard and how long will it keep. I found a
great prepared mustard that I can buy by the gallon and
would like to share it with some friends over the
holidays but want to make sure I can safely re-package
it. Can I and if so any hints and/or instructions?
Thanks. RT |
Once opened, commercial
mustards should be stored in the refrigerator to
preserve the flavorful pungency. You could certainly
re-package it into impeccably clean jars with a label
that suggests they store it in the fridge.
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|
I have a recipe that calls for 3/4
tsp. of dried cilantro. I want to substitute the
cilantro with coriander. How do I figure out how much
dried coriander to substitute for the cilantro. Thanks.
MH |
Whenever I make this
substitution I like to chop the dried coriander into a
small quantity of fresh parsley. In your case, I would
use 1/2 teaspoon ground coriander and 1 1/2 teaspoons of
fresh parsley leaves.
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|
I found that 2 Juniper berries
converts to 1 tsp gin in a recipe. However, my recipe
calls for 3 tablespoons whole berries. I don't know how
big they are to know approx how many berries are in a
tablespoon. I need to know how much gin to use for 3
tablespoons whole berries. thanks so much! LJG |
I measured out 1 tablespoon
of berries and counted more than 50 in varying sizes.
According to the 2 berries to a teaspoon of gin method,
this would work out to about 1/2 cup of gin. Three
tablespoons whole juniper berries seems like a lot in
any recipe. As you make this substitution I urge you to
consider whether the whole berries make it all the way
into the final dish or are removed (as if in a marinade,
for instance) at some point; you might not want to use
that much of a liquid flavoring.
|
|
Can you tell me what spice I may
use in a recipe to substitute Mace? SS |
Nutmeg is a suitable
substitution for mace. Find out why by reading the
articles "All About Nutmeg"
and "All About Mace."
|
|
How much lemon extract do I use
instead of lemon peel? SA |
One teaspoon of extract will
stand in for 2 teaspoons of zest.
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|
Does anyone know an online
resource for Chimole? Thanks P |
From what I understand, chimole is a cooked chicken dish. I wonder if you are
actually looking for the recardo that is a component of
this dish? We have covered this subject on the
"Where Can I Find?" page.
|
|
I recently purchased some ground
mustard powder at a high quality Indian market and used
it to make a sweet-hot honey mustard with eggs. Most of
the recipes I reviewed were similar, but used Coleman's
mustard powder. The resulting mustard (which was cooked
and then refrigerated) is bitter and flat tasting after
several days of refrigeration. It's inedible. Is there a
significant difference between the Indian mustard powder
and Coleman's? Does the bitterness improve with age?
Most of the recipes indicated that the mustard could be
used the following day. Not this one! Thank you for your
help. AK |
What most references call
Indian mustard is the brown seed while Coleman's is the
yellow, although technically called white seed. If you
wanted to try the recipe again you might give the
mustard a soak in the liquid ingredients for a couple of
hours before cooking with the eggs. This would allow the
enzymes time to develop thus creating a less bitter,
more flavorful, mustard.
|
|
Where can I find Schilling country
gravy mix? HA |
You should be able to find
it at most any supermarket but it will be labeled
McCormick now, rather than Schilling.
|
|
Hi, I’ve noticed a lot of
questions on your site asking about yellowing leaves on
basil plants. My problem is not so much that the leaves
are turning fully yellow, but that there are some leaves
that have started to develop yellow spots on them. The
spots seem to develop anywhere on the leaves – in
clusters on the edge, or near the vine, etc. The plant
still looks pretty healthy other than these spots. I’ve
been checking the plant for any bugs, but can never seem
to find any. What could be the problem? Thanks. ST |
Rather than bugs, your basil
may have some sort of a disease. It's hard to tell
without seeing the plant. You might be able to head off
the problem with a simple application of fertilizer;
sometimes yellowing is a signal of a mineral deficiency.
|
|
Does anyone have the recipe from
the anise extract box for “anise pillows”? I got it from
the box approximately 29 years ago. Can you help? CS |
I did a search for "anise
pillow recipes" and came up with many versions. Perhaps
if you browsed through a few of them you would find one
that's familiar. Apparently these cookies are also
called "Pfeffernusse."
|
|
Can you tell me how long I can
freeze dried herbs and still use for dips, etc.? How
long do packaged dip mixes last? DK |
There is really no reason to
freeze dried herbs. They are already preserved and
freezing introduces unnecessary moisture. As for the
packaged dips, it depends on the individual ingredients.
If it's nothing but herbs and spices they will last for
years but if there are things like powdered dairy
products or something they should have an expiration
date on the label.
|
|
What is grainy mustard? DH |
This is a type of prepared
mustard where the seeds are coarsely ground rather than
worked into a smooth powder. It usually refers to a
brown or Dijon-style mustard.
|
|
Recently, I saw a receipt that
called for 1 blade of mace. How much is this in
teaspoons? Thank you. CPG |
That's a little complicated
because mace blades are all different sizes. If you mean
of ground mace, I think a good pinch would suffice. If
you mean maybe crumbled blades, I would go with a
quarter of a teaspoon or even a little less.
|
|
I live in California and my
wife swears by the seasoning salt brand Teasoning. Where
can I find it either in California or by mail? MG |
I'm thinking they don't
make it anymore. Apparently it came from the same
company that made "Angel Dip" and no one seems to be
able to get that either. See the "Where
Can I Find Q&A Page" for the full discussion and
possible leads.
|
|
Can you microwave garlic ? My
husband is on the road a lot and cooks in his motel
room. Can the microwave roast garlic ? Thank you very
much. DB |
You can buy little terra
cotta garlic roasters (search
our Mini-Mall) that can be used in the microwave.
I've never tried one before and I suspect you might get
a similar texture as oven roasting but it will come out
more steamed or baked than roasted.
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Can you tell me the equivalent
conversion chart between cumin seed vs cumin powder? JC |
I just ground up one
teaspoon of cumin seeds and ended up with a heaping
teaspoon of powder.
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Gentlemen, I will be ever so
grateful if you can solve my problem. I make a family
recipe mustard, it has flour in it which makes it too
thick for my taste, otherwise it is very good. Most
mustards that I see have no flour, but still have a nice
texture? I don't think the flour affects the flavor. To
remove it will lessen the volume significantly? and
maybe make it a lot stronger, although it's strong now.
Please help thank you. JS |
The only recipe that I have
seen with flour is to make a mustard plaster for when
you have a cold. Removing the flour from your recipe
will reduce the volume. If you let mustard sit at room
temperature while aging it will become more mellow.
Depending on your taste, it could take a month or more.
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Hello; I live in San Clemente,
Ca and I've been using so much basil in my cooking
lately that I decided to buy a plant. It's sweet basil
and I've noticed the longer I have it the more curled up
the leaves get....not to mention they're huge. It has a
wonderful flavor. My question is this, if I keep
pinching the plant back so that no flowers bloom will
the basil stay this good or does it get bitter as the
plant gets older? I've read about taking cuttings and
rooting them to keep the same plant growing, but nothing
about keeping the same plant. thank you and I really
enjoyed reading your question and answers page, but I
didn't see anything about this. JPH |
Basil is an annual so the
flowers signal your plant is nearing the end of its
growth cycle, or life. You can prolong the lifespan by
pinching off the flowers and it shouldn't get bitter but
it will die off.
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Hi, I have a beautiful potted
Basil plant in my back yard, something is eating the
leaves, I would like to bring it inside for the winter,
What do I do? thanks, GG |
It is helpful to
bring it in through stages. Start by putting it into a
warmer place like a garage or unheated room with good
light for a couple of days before bringing it all the
way indoors. Once inside, make sure it gets plenty of
sun and resist the temptation to water it too much. Let
the first couple of inches of soil dry out between waterings.
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I have a bay tree and a laurel
tree, what the difference, the bay leaf are about 6inch
long, the laurel are about 10 inch long, can you use
both in cooking? Please help. VAL |
This is where it is
important to know botanical names. Laurus nobilis
is the culinary bay leaf, although Umbellularia
californica bay laurel is considered by some
to be similar in taste. Other laurels such as the one
known as daphne, or mountain laurel and cherry laurel
may be toxic if ingested. Be sure to identify both trees
before using their leaves in the kitchen.
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Making Hummus and I could only
find a 15 oz can of tahini, no jars that I could screw
back the top, anyway, once I have opened this can, do I
have to refrigerate the tahini or just put it on the
shelf? What is the shelf life as there is no date on
these cans, I looked through them all. I use only 1/4 of
a can at a time, last time I threw the whole can after I
used it, such a waste. Please tell me how to store after
opening. Thank you. SD |
I would transfer the tahini to a glass jar or plastic container and store it
in the refrigerator for no more than six weeks. It is
easier to work with if you bring it to room temperature
before using. Check out our recipe for
Tahini Ice Cream for help
in using it up!
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I have two bay laurel plants in
pots that I bring indoors in the winter. One of them is
covered in honeydew, and the backs of the older leaves
have many 3-4 mm oval things on them. Are these aphids?
Or aphid eggs? None of them move-they seem to be stuck
in the honeydew. I am wondering if I should discard this
plant, to prevent my other plants from becoming
infested. MB |
I suggest you do an image
search on Google to see if aphids look like your pest.
If they are aphids, you can probably get rid of them by
spraying the affected areas with a strong stream of
water. You might want to do this several times before
bringing it indoors.
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Hi, I have a question about my
Thai Basil plant. It appears very lush and healthy; the
leaves are nice and green, no holes, no bugs etc. The
stems started to look a little strange though, the
bottom several inches are woody and reddish, which
swirls into a not as woody yellowish color section for
the next next couple inches, then it goes back to woody
reddish brown to the top of the plant. Is the yellowish
part new growth or a disease or indication of something
wrong with the plant? Thanks! JN |
Basil plants will become a
bit woody when they are getting older. Unless the yellow
section is soft and mushy, I wouldn't worry too much,
especially since the plant seems to be thriving.
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My Boyfriend and I made green
chili and he put like 4 cloves of fresh garlic in. The
green chili came out really bitter. Could that be from
the garlic? Maybe we should cook the garlic next time?
Was the garlic not fresh perhaps? Or is there perhaps
some other reason that it tasted so bitter? AH |
Garlic will turn bitter if
it is cooked too long and burns but since you used it
raw I would say maybe it is old. Could it have been some
other ingredient?
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I am finding this slimey stuff
on the underside of the basil leaves, it is gross. Do
you have any idea what is causing this? GMG |
It is likely the tell-tale
sign that slugs or snails are visiting your plant during
the night.
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What is in a pickling spice bag?
MH |
Ingredients vary by
manufacturer but they usually contain mustard seeds,
cloves, peppercorns, allspice and bay leaves. Others may
include different spices like cardamom, cinnamon,
ginger, coriander or chiles. The seasonings are often
whole or in coarse pieces.
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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
|
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.
|
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.
|
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.
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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.
|
|
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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