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Where in Scotland can I buy
poppy seeds for baking? HF |
The sale of poppy seeds
has been banned in some countries (like Singapore and
Dubai) but I'm not sure about Scotland. One source I
found online suggested they were available at a chain of
shops called
Holland and Barretts.
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I live in New Orleans, LA and
have a five year old bay leaf plant on my balcony that
seems to be suffering from some kind of rust. I have
removed the most badly affected leaves but am reluctant
to remove any more because almost all of the leaves are
affected to a small degree and I don't want to kill the
plant. I read somewhere that sulfur could help in
treating some kinds of rust. Do you think that could
work in this case? If so, how is it applied? I was also
thinking that it may need to be repotted. What size of
pot should I use for a 14" high plant? Thanks, TJ |
Rust is a nasty fungal
disease that is notoriously difficult to eliminate.
First, I encourage you to take a few leaves, or even a
good portion of a branch, to
your local university extension office to get a
final diagnosis. Sulfur could be the answer but you must
use care in applying it as it is moderately toxic to
humans and animals. Ask your local nursery for their
recommendations on a specific product and exactly how to
apply it. As for repotting, just go to a pot that is two
or three inches larger all around the the one the plant
is in now.
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Hello, My daughter lives in London
and is trying to grow herbs in her apartment. She has
basil which is doing fine and Rosemary which has
developed leaf curl. I suggested she look for some type
of critter under the leaves such as spider mites, aphids
etc. but is there some type of virus/fungus that might
cause this as well? What other conditions might cause
this to happen? Thank you for any possible causes to
this problem. CG |
As always, it's tough to
identify a problem without seeing the damage. You are
probably on the right track with a critter infestation
but rosemary is susceptible to overwatering problems as
well. These would include root rot and crown rot. Make
sure the plant has good drainage and good air
circulation and let the top two or three inches of soil
dry out between waterings.
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What is the difference between
basil leaves and bay leaves?? PL |
Lots! Please see "All
About Basil" and "All About
Bay Leaves." For photographs of each, you can view
the Plant Photo Page
or, for the dried versions,
Contest Photo Page.
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I love to cook with chicken and
pork on the stove top, and I like to be creative
sometimes and I'd like to ask what herbs and spices go
the best with each or these meats. thanks R |
Take a look at our "Basic
Guidelines for Seasoning with Herbs and Spices" page
for ideas. You might also want to do a
search of the site using
chicken and pork as keywords. This will give you links
to recipes that use the two meats and the seasonings
that accent those recipes.
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I live in the Pacific Northwest
very close to Mt Rainier and the peppermint that I
planted last June no longer has a minty smell. It is
planted in the ground, gets partial sun and has
continued to grow through the winter months. It had a
smell last year and I used a lot of the mint in cooking
and drinks. However, once the mint spread it lost its
minty smell and now smells like grass. Is there
something I need to do to make it start smelling minty
again? Thanks for your help. DW |
This seems highly unusual to
me. I found only one source that suggested if mint loses
its aroma it may need fresh soil so maybe you should try
restarting a new patch. You might also want to cut back
your current crop and see if the new growth is more
aromatic.
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How do I ground whole nutmeg? MC |
You want a grater with
sharp small holes. On our "Nifty
Herb and Spice Gadgets" page you will find links to
a microplane zester and a nutmeg grinder. These will
give you an idea of what you need to do the job. You can
view even more options by searching for a nutmeg grinder
at our Mini-Mall.
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I just found these brownish
bumps on my basil plants. I'm fairly new to gardening
and was about to throw them all out (4 plants that
started as a single 6" purchase from a local nursery).
I've worked hard to keep these plants healthy and I love
the smell and the leaves for use in cooking so I really
didn't want to dump them. I described the bumps to my
mum and she said it sounds like scale. I confirmed
online by looking at pictures (they showed exactly what
I was seeing). She suggested a cotton swab dipped in
alcohol to remove the scale from the stems and pinching
off the leaves that are affected. I've done this but I
can't seem to find answers to the following questions...
is the basil still safe to eat?
what can I do to prevent a recurrence of the scale?
Any help would be greatly appreciated!
Thanks - EO |
Your basil is still safe
although you might want to give it a rinse just before
using. Scale is notoriously difficult to control (and
sort of unusual on basil). They are hatched eggs that overwinter in the soil (and within cracks in bark) so
you might consider repotting with fresh soil.
Also, for the record, be aware that I have noticed some
varieties of basil get bumpy on their stems so not all
bumps are bad.
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I have a recipe that calls for 1
lemon, peel cut into strip, the juice squeezed and
strained. It also calls for 1 orange, similarly
prepared. How much ground and dried peel (that I bought
in a grocery store) should I use? J |
You can use equal amounts of
dried lemon peel for fresh (about 1 teaspoon equals a
lemon) but you won't be able to use it for substituting
the juice. I encourage you to go get a lemon and an
orange! Your recipe results will be better for it.
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Hi there, I have a beautiful
standard bay tree about 6.5 ft tall. I noticed last year
that a few of the leaves had become mottled with light
green. This seems to be spreading, more and more leaves
are turning. Other than the mottling, these leaves seem
to be perfectly healthy, and the tree itself is in great
condition. Can you help? (I live in North Devon and the
tree is in a sheltered south-facing position. It was
repotted last year.) Hope you can help. Kind regards, LS |
It's impossible to diagnose
without seeing the plant so you will want to take a
sample branch to someone local who can help you. The
symptoms may indicate something as simple as a lack
nutrients but they could also reflect a serious viral
problem.
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I am doing a science project
for school to see if chewing mint gum has any effect on
the temperature of your mouth. I discovered that if I
chewed it for three minutes it increased the
temperature. Why is that? JB |
I'm no food scientist but I
suspect it could have something to do with menthol.
Although when I looked into it a little I learned that
menthol is actually cooling. You could investigate the
menthol further but you might also get curious about the
amount of energy generated in your mouth by the actual
chewing.
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A 25g bag of fresh oregano is
equivalent to how much dried oregano. JW |
You stumped me on this one.
I never thought to weigh an herb before drying. Many
other variables would come into play like just how fresh
it really is (water content) and the stems which would
be removed for dried oregano. Sorry I can't help more.
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If a recipe calls for “Hawaiian
Salt”- is that considered the same as “Sea Salt”?
Thanks! NS |
Hawaiian salt is sea salt
although sometimes it has "alaea," or red clay, added
giving it an orangey-pink color.
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I am trying to grown healthy
basil plant in Florida. It is on our lanai facing east.
I have never experienced problems with basil plants
before but this year we are on our third plant. This is
our 4th season growing basil in a pot in Florida so I am
concerned. We have gotten all 3 from the farmers market.
Great looking plants. They all flourished and then died
quickly. The 1st had bugs and I tossed it and all soil
out. I washed the pot and tried again. I may have over
watered the 2nd and half of it died. I purchased another
and only have been misting it with water, I did not
repot but placed it in a larger container filled with
new soil. It has been growing great but today I spotted
small green bugs. I sprayed with water, a little dish
detergent and cayenne pepper. After I found a small
green worm on the stem. Help... Do you have an
suggestions? I was told not to repot and not to overwater. I was also told not to put in the direct sun.
What are your suggestions. Thanks. DM |
I don't know about this
leaving the plant in the original pot business, assuming
it is a typical four-inch starter plant container. If it
is going to grow into a healthy plant, those roots are
going to need some room. Basil needs temperatures above
50 degrees (F), the hotter the better, although your
afternoon sun may be quite intense. I can't identify the
worms without seeing them but if you can, just pick them
off and see if it helps. I know it's icky, get some
gloves!
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What makes a mustard sauce bitter
sometimes. I make a mustard cream sauce with mustard,
white wine and honey and sometimes it turns out bitter?
DM |
I need more information,
like what sort of mustard you are using and if you are
cooking the sauce, to be sure but it is likely the
mustard. If you are using dry mustard, it's easy to go
overboard. A small amount will usually suffice. If you
are cooking the sauce and adding prepared mustard, I
wonder if maybe the mustard is getting scorched.
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Firstly, thank you for taking the
time to help people like me. I actually had a question
about the edibility of basil varieties. I have two basil
plants, One has the typical green leaves approx 1" by 2"
and is roughly 2 ft high with white flowers on a stem
measuring about 1/4" by 2.5 ". The other is very similar
but has small leaves about 0.5" by 0.5". Someone told me
that some varieties of basil are purely ornamental and
shouldn't be used in cooking. Both plants have a strong
smell of basil and have similar features. Can you please
shed some light on my question? Many thanks, AG |
I'm not aware of any variety
of basil that is strictly ornamental. This season's seed
catalogs are offering as many as twenty (or more)
varieties some with large leaves and others quite small.
I say, if they taste good, use them!
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Hello, I just started growing
cayenne peppers and a have a few growing. As soon as
they mature and turn red, it is safe to eat them as soon
as they are picked and washed, correct? Also, do they
need sunlight from sunrise to sunset? CO |
Unless you have used
chemicals I can't think of any reason that your pepper
wouldn't be safe! Chiles do need a good bit of
sunlight--five to eight hours each day should be
adequate although more is usually better.
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Hi. I would really like some
help with this if possible. I have been marinating my
own garlic cloves (peeled) in oil for a couple of years
now and every now and then I end up with a batch where
many of the cloves turning green after a week or so and
the oil turns hazy. I then pick our the green
cloves and throw them away. My question is Why do some
turn green, are they off or poisonous ? I am too scared
to eat them and I worry that the green ones might turn
the oil bad or send the others green if I leave them in
the jar. I hope this all makes sense to someone as
everyone I have
spoken to about this has no idea. Thanks for your help.
EW |
You can read an
explanation of why garlic turns green sometimes on our "Garlic
Q&A Page." In this case, however, it could be that
the garlic is actually growing some old fashioned mold.
You don't say whether you are refrigerating your
marinating garlic but if you are, that's why the oil is
turning cloudy. It does that once it falls below room
temperature. I do need to warn you that you are opening
yourself up to the risk of botulism by marinating the
garlic in oil. You shouldn't keep it on hand for much
longer than five days in the refrigerator.
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Hello, I found your website
very informative.
I have 3 pots of Basil wintering under a grow light.
They were doing great and providing us with plenty of
leaves for our winter cooking but just recently the
leaves all turned brown and fell off. A few days later a
powdery mildew appeared on my Rosemary, Sage and Thyme.
I am spraying the R,S, and T with a diluted Lemon Juice
solution. Is there anything I can do for the Basil
plants? And am I doing the correct spray for the mildew?
Thank You, Hi |
Odd that your basil would
kick the bucket like that so it's hard to say if the
plants will recover. If you don't see any sign of new
growth by now you probably won't. I haven't heard of
treating powdery mildew (a condition that leaves a plant
looking as if it is covered in white dust) with lemon
juice. One reference suggests spraying infected plants
with a solution of 1 teaspoon baking soda dissolved in 1
quart of water. Another suggests 1 tablespoon baking
soda plus 2.5 tablespoons of lightweight horticultural
oil in 1 gallon of water. I haven't tried either one so
can't say for sure. You should also be aware that
powdery mildew is often a result of poor air circulation
that's sometimes caused by plant overcrowding.
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If I want to convert a recipe
for 4 people to one that feeds 8 I suppose I double the
quantity of meat, stock, vegetables etc but what about
herbs and spices e.g. chilli powder, chillies, cinnamon,
cloves??? Thanks. SJ |
I have always just doubled
the spices along with everything else without any
problem.
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How long can you keep an unopened
jar of capers in your cupboard? PR |
The jar should have an
expiration date on it. If yours doesn't it could be one
of two things. One, the company simply doesn't do that
or, two, your jar was produced before they started
putting expiration dates on everything which probably
means it's so old you should throw it out. I have a jar
in my refrigerator that I opened about three months ago
and the expiry date on it is December 2009. Using that
as an example I'd say two years or so would probably be
a good guide.
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Hello and thank you for a
wonderful site!! I have a small 1' bay about 4 years old
(affectionately known as "Bay-by" of course) that is an
indoor plant here in Wyoming. We have gone through
scale, overwatering, harsh sunlight, blights and half of
the Bush presidency together. I would love for the tree
to grow taller, but it has a branched trunk at about 5"
so there is no leader. We are now seeing very tall
shoots of new growth (about 12") which are rather
awkward on our "bonsai-like" bay. Should I let them grow
recklessly, or trim them back? Will they help grow
Bay-by taller? We are at 6500 feet in altitude--does
that have any effect on the noble Bay? Thank you so much
for your input! MS |
Since there is no leader to
your little tree, it probably won't grow taller in the
way you might expect. It will grow, slowly, but it will
have a tendency to bush out now. You can trim a bay tree
just about any way you please and snipping will lead to
a fuller-looking plant.
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I recently went looking for fresh
spearmint leaves at the grocery stores. All I found is
fresh mint leaves, would this be spearmint? Thank you.
MV |
Most likely it is spearmint,
that is the most common mint for cooking.
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|
We made a recipe with the term
add two "sprigs" of cilantro. We found the mixture to be
overpowering in taste. The cilantro came in a bunch with
smaller units being broken of of 5-6 leaves per bundle.
Is a "sprig" one or two leaves or 1 or 2 of the smaller
bunches of 5-6 leave stems. RM |
Unless a recipe specifies
the length of a sprig, three inches is a good guideline.
I'm a little confused by your references to bundles and
bunches but a sprig is a single stem of a given herb.
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Where can I find
Schilling/McCormick traditional Bar-bq seasoning? I'm
almost out and all of the stores in the Seattle area
have either dropped the brand or it's been "new and
improved"-HELP! GP |
Barbecue Seasoning is on
McCormick's list of 2006 discontinued products.
Looks like you will have to try the new and improved
version although some readers have been able to get
recipes to make their own favorite but discontinued
blends by contacting the company.
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My bay leave plant has copperish- colored leaves with some black spots on less
than 10% of the plant. What is it and how can I save my
beautiful plant? AL |
It's next to impossible to
accurately diagnose a plant problem without seeing it.
Your best bet is collect a few affected leaves and take
them to show to your local master gardeners or a
professional at a nursery/garden center.
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Hi, I spent last summer in
Colombia. Their local soup is called ajiaco and uses a
herb called guasca. In the USA it is called gallant
soldier and is considered a weed in much of the world,
but no other herb can be used in this soup, its very
distinctive. Would you know what the herb is called in
the UK, or, at a stretch, where I could find it?? thank
you very much. TO |
This plant is known
botanically as Galinsoga parviflora Cav. Other
common names are Joey Hooker and smallflower galinsoga.
One website says that in the UK the seedlings emerge
from March to October. It's a rampant weed--local
farmers may be familiar with it.
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I live in Memphis, TN and have a
very large rosemary plant. The lower limbs are thick and
it has spread all over my vegetable garden. Can I move
this plant? Can I cut it in half and move the halves? MW |
You can certainly move the
plant but dividing it is not a good idea. Because
rosemary grows from a single stem the operation would
probably kill it.
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I have a venison sausage recipe
that calls for 2 tbs sage, 1 tbs nutmeg, 1 tbs thyme and
1 tbs red pepper. Can I substitute these spices with
Bell's Seasoning and how much would I use to make up the
amounts of the other spices. AA |
I'm not familiar with Bell's
Seasoning but if you like the flavor of it I don't know
why it wouldn't work as a substitute. The one caution to
consider is salt. If the Bell's has salt you will want
to reduce what the recipe calls for and this could get
tricky because salt acts as a preservative as well as
flavoring for sausage. Otherwise, I would just use an
equal amount to replace the others, in this case 5
tablespoons.
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I am very interested in how you
put a meal “together”. In other words, If I served
Jalapeno-Basil Pork Chops, what would be a good
complimentary vegetable dish to serve with it? I am
thinking of some sort of guide that would say….”when
spicing the main dish with say garlic, serve this kind
of side dish to enhance the garlic flavor- not over
power it…does such a guide exist? Thank you for your
interest, SO |
There are so many
different foods and so many different seasonings that a
definitive guide like this would be rather limiting (or
rather huge!). The best way to learn what goes with what
is to read and experiment. Go to the library and look at
cookbooks for different cultures. They will often have
serving suggestions and you can also see what spices are
common to that type of cuisine and how they are used
together. It is also helpful to learn about individual
seasonings. This website is a good place to start! Our
list of articles serves as a
good jumping off point.
|
I read one of your posts and one
of your users asked how they can purchase Orlando
vanilla. Tell them they can email orlandoyk@msn.com.
There is no web site, individuals distribute in the US.
DC
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When a recipe calls for Cardamom
pods, and you wish to use ground Cardamom, how much
ground Cardamom equals one pod? MT |
The contents of a single
cardamom pod is too small of an amount to grind for me
to have an absolute answer but I would say about 1/8th
of a teaspoon would be a good equivalent.
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Is it true that cinnamon raises
blood pressure? I |
This is way out of my
league so I refer you to a website I respect:
The World's Healthiest Foods for more information
about cinnamon's health properties. And, don't forget,
your doctor is the best person to ask about blood
pressure.
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I moved into a new house a year
ago, and have what I believe is a bay tree in my
backyard. It smells similar to bay and the leaf appears
to be a bay leaf. Are there any look alikes that could
be poisonous that I should be careful of? I am only
hesitant to try an herb I am not absolutely certain of.
AS |
You are wise to use caution
with plants that you aren't sure about. Your best bet is
to trim a small twig and take it to someone who
specializes in herbs, perhaps at a garden center or
nursery.
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Hi: I live in an apartment and
have tried growing basil, with not much success. I love
it so much, I like having it and other herbs in vases as
they create a great fragrance – any tips on how to keep
basil in a vase without it drooping? I saw one of your
answers about keeping it in a vase with a plastic bag
over the top, but was hoping to enjoy the fragrance and
use it too. Cheers JW |
A wonderful product has come
onto the market in recent years. Bunches of basil with
the roots still attached. Look for it in the produce
department of your supermarket. Once you get it home you
keep the root cube in a glass of water and it will stay
lively for quite some time.
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I have 2 rosemary bushes (About 2
feet tall) that my previous neighbor planted about 18"
apart. I know from lots of reading that this is entirely
too close. I would like to move them. I know they do not
take transplanting well so I want to do this right. I
found lots of information on how to transplant my bushes
but not a whole lot on when. I live in North Carolina
and I would like to know when is the best time of the
year to move them. Any help would be great. They are
wonderful bushes. Clueless in Carolina |
Spring and fall are
generally the best times to transplant but to be sure
you may wish to contact your local Master Gardener's
extension office. Follow this link to
a list of phone numbers by county in North Carolina.
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I have just returned from Jordan
with a small sampling of myrrh. Can you please tell me
how to use it? I also have frankincense, I assume that
it is only used in the small brassier as a burned
incense? Thank you, GT |
Neither of these spices
(actually gum resins) serve any culinary purpose. Long
ago they were often included in the embalming process
and thought to have some medicinal properties although
very little research has been done. You will probably do
well to resign them both to the brazier.
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I am trying to find a chain store
(or any store) in the Houston area that sells Spice
Island Grilling Gourmet Spicy Chicken Seasoning. Do you
know of any stores selling this product in the North
Houston, Conroe area? JP |
I can't tell you a
specific store to find it in but I can point you to a
website that has a phone number you can call. The page
also has a link to a place where you can buy it online.
Just click on this link:
Spice Islands.
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Was interested in trying epazote until I read on your site that it is poisonous
in large quantities...could you elaborate on this...how
much is a large quantity...thank you. D |
The essential oil from
the seeds of epazote is considered toxic and should not
be taken internally. Pregnant and lactating women should
stay away from even epazote leaves. I have searched and
searched for a definitive answer to how much is too much
but didn't come up with an answer.
WHO studies have shown that 1/2 cup of a decoction
given for 4 days had no side effects. In my mind,
anything more than a Tablespoon (which weighs in at .1
ounce) might be considered a large amount for one person
to consume. Most recipes that serve 4 to 6 people don't
even call for that much. One source recommended using
the leaves only rather than whole stems to avoid the
strongest essential oils.
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I received a planter for Christmas
with 4 herbs in it. The parsley has suddenly become
leggy and yellow. Why would this be? It is indoor in my
kitchen which is well lit. I have not had them directly
by the window to protect them from drafts. BG |
Growing tall, or leggy, is a
sign of the plant reaching out for light and yellow
leaves may indicate too much water. You might be able to
revive the plant by snipping all of the affected leaves
back to the base of the plant.
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Dear Sir or Madam, It is my
understanding that as there are professional
wine-tasters and chocolate tasters, is there a title for
those who are expert tasters of edible herbs and
flowers? And are there actual titles for these three
categories of tasters? Most appreciated, ERM |
I love this question!
I've long been fascinated by the subject of "supertasters."
I Googled 'super tasters jobs' and came across
this article about professional tasters. There
doesn't seem to be actual titles within the categories
and it sounds like there is as much training involved as
there is natural ability.
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Hello! A few weeks ago I
purchased a mini chilli pepper plant. The plant is
sitting in a pot that is abut 4' in diameter. The plant
has these tiny peppers red and off white in color. The
leaves are semi slender. The plant is about 6' tall. I
bought the plant strictly for decoration. There was no
name on the plant when I purchased it. I was wandering
if you might know the name of the plant that I have and
how to take care of the plant, besides the occasionally
watering. Thanks so much have a nice day. S |
Ornamental chile plants
were a news point in our December
newsletter. The NuMex
variety, which changes chile color as it grows, was
developed by Paul Bosland, professor of horticulture and
director of the Chile Pepper Institute at New Mexico
State University in Las Cruces. He says they can be
planted outside in the Spring and thrive on lots of
sunshine and not-too-much water.
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I'm looking for brandy extract.
I'd especially to find it locally, in the San Diego
area. Thanks. LK |
I couldn't find a
specific local source for you but McCormick does make
one so maybe your grocery could special order it for
you. You will find a link to San Diego spice shops that
you could check on our "Where
Can I Find? Q&A Page."
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I am looking for Spice Islands Spaghetti Sauce Seasoning and Spice Islands Pizza Sauce
Seasoning. If I cannot find the actual products, I would
be interested in the recipes for both these seasonings.
Thank you, CS |
Apparently you aren't the
only one who is disappointed that Spice Islands
discontinued their sauce mix. Many sites have reprinted
the recipe from the company, there is one at
The Recipe Link. You might look further on that site
and find the pizza sauce recipe. I always just mix some
Italian herbs into tomato sauce for my pizza.
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Looking for chili powder made
by Maxine's out of I believe Texas. RF |
I'm afraid I can't help so I
put it out to other readers. Anyone?
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Hi, My wife's mother says never
refrigerate garlic. We brought some garlic home from her
house and it was much stronger than the garlic we
prepare. Is it good to do this or is this or not? It's
pretty strong!!! Thanks: Tom from an Italian family. TM |
Here's a quote from
the Garlic Store's website about how to store
garlic: "A ventilated garlic keeper is fine, and looks
good in your kitchen. Garlic stores well at room
temperature as long as it is not sealed up. The ideal
storage for garlic is at 55 degrees F and at 55%
relative humidity. Never refrigerate garlic, or it will
try to sprout prematurely. And never ever store garlic
in oil at room temperature. It is a hotbed for
botulism." Consider, too, that your mother-in-law may
have a different variety of garlic than you normally
use.
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Is there a difference between
black (royal) and white cumin? If so, what is it? JW |
Gernot Katzer's Spice Pages
have an excellent discussion on this subject. Black
cumin is a wild plant botanically known as Bunium
persicum [Boiss.] B. Fedtsch. It is found only in
Kashmir and is favored in North African cooking. While
both plants are members of the parsley family,
Cuminum cyminum L, more commonly known as cumin, is
readily available and a good substitute for black cumin.
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|
Hello, I am making a Terrine
Christmas lunch and it has Juniper Berries in it. It
also has chicken mince, pork mince and bacon. What do
you suggest I use in place of Juniper Berries. It
already has Gin in the recipe. Thanks. JC |
My source for this type
of question is
the
Cook's Thesaurus. They suggest using equal parts
crushed bay leaves and caraway seeds as a substitute for
juniper berries.
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What spices give a salt taste,
without the SALT? DM |
|
Unfortunately, none really
do, that's why salt is so special. Some folks say that
dill weed and seed can serve as a salt substitute as
well as just increasing the use of all the other
seasonings in a dish. Until the palate is trained
differently, you will probably notice the absence of
salt. |
|
How long does jar a minced
garlic keep after having been opened? EO |
|
I can't find a definitive
answer for this and I don't use it myself. If there
isn't an expiration date on the jar, perhaps you should
call the company that made it. |
|
My father-in-law says that he uses
the root of garlic to keep his blood pressure down. He
says it doesn't have the smell or taste of garlic
cloves, but he chops it up and puts it on his food. Do
you think he means the onion looking part of garlic or
is there actually a root (other than the bulb)? Thanks
for your time! D |
Garlic does have roots
attached to the bulb and they are edible but, unless he
is growing his own or knows of a local farm, I can't
imagine where your father-in-law would get them.
|
|
What is shrimp paste and chicken
paste and what grocery stores sell it in Calgary Alberta
Canada? Thanks for your help. CA |
Shrimp and chicken pastes
are frequently used in Thai cooking. You could look for
it near other the oriental foods at the grocery store or
check specialty markets. T&T Supermarket at Pacific
Place (403-569-6888) might be a good place to start.
|
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I have a lot of Rosemary and want
to make fresh wreaths—is it necessary to buy an Oasis
for the wreath, or can I just make it with a wire wreath
base? Also, what is the best way to make the wreath? RC |
This is something I
haven't done before so I wanted to point you to a good
website for help. Unfortunately, there are so many
different ideas that I think you should look around for
yourself. Just try a Google
search with the words "make a rosemary wreath."
You'll be amazed at all the clever ideas.
|
|
Dear Basil Expert, I have
been growing Basil all summer long, with very healthy
and hearty results.
Now my basil plant has leaves that are shriveling up and
turning black. What does this mean? Is it not getting
enough sunlight now that it’s winter? (temperatures in
Berlin now are in the 40s Fahrenheit, the sun never
shines). Or maybe the terracotta pot where I
transplanted doesn’t have enough holes and it’s not
draining properly? I hope you can help! Thanks, KNR
|
Your black basil leaves
indicate that the plant can't take your winter weather.
Basil can't stand temperatures below about 50 degrees
(F).
|
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Where can I find ground anise
in San Diego, California? MNS |
I found
this list of herb and spice shops in your area.
|
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I just purchased ground poppy seed
with an expiration date of 03/08. I made a poppy seed
roll and the poppy seed tastes bitter/burnt/hot...I'm
not sure how to exactly describe it. At first it tasted
like it was burnt, but then it had a somewhat "hot"
taste in the back of your mouth. Can you give me any
ideas why. MG |
The first idea that pops
into my mind is that the manufacturer used way too much
almond extract in the mix. One label I checked listed
"natural flavorings" that might cover this ingredient.
Since poppy seeds are generally mild, I would guess it
is one of the other flavorings that caused this
reaction.
|
|
We live in Florida and have found
small green caterpillars eating and leaving their diode
on our basil and parsley have sprayed with insecticide
soap and it has not worked any advice......... thanks
for your help. RA |
This is a good example of
why we must identify the pest before we spray anything.
Different chemicals take care of different bugs. Another
important reason is that you might end up killing bugs
that are actually beneficial to the garden.
Identification is difficult and time consuming
sometimes. You could look over the
Insect Identification.org website but your best bet
might be to capture a couple of the culprits and take
them into your local Master Gardener's office.
|
|
Sir/madam, We have a Goa plant
in our house. We find that there are lot of new white
particles stuck beneath the leaves and white particles
flying. We are able to understand that it is some kind
of Infection. Could you suggest what it could be?
Suggest remedial measures to cure the same. There are
also a lemon plant and some flowering ornamental plants
which we fear may pick up the infection. VSS |
First I must confess, I
don't know what a Goa plant is and can't find it on the
Internet. Secondly, it is very difficult to know which
white insect this might be so I cannot correctly
identify without a visual cue. I can, however, suggest
that the problem might be solved with something as
simple as giving your plant a nice shower. Spray it with
as strong a stream of water as possible. If this doesn't
take care of your problem, you might want to contact a
local expert who can better identify the pest.
Meanwhile, you are correct to worry about the other
plants. It's best to isolate the affected one until the
problem is solved.
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Hello first time on your site. I
have a problem with my mint here in south Florida . This
time of year my mint starts out with big leaves and
beautiful and then it curls up. What could be the cause
is it lack of fertilizer or ? I'm stumped. Please help.
Thanks. JS |
I wonder if your mint is in
full sun? That may just be too much given your location.
Mint is more flavorful if fertilized only a couple of
times a year.
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Hi, So I went away for
Thanksgiving weekend, leaving my flourishing basil plant
next to the window as per usual. However, my boyfriend
made the mistake of closing the shade as he left the
apartment, leaving my plant devoid of sunlight for 5
days! The leaves are not dried out (I had watered it the
night before we left), but are very droopy. Anything I
can do to speed the recovery of the plant? Thanks! H |
Chances are good it will
come around on its own. Just be careful that you don't overwater it in an attempt to help it revive. Allow it
to dry out almost completely between waterings.
|
I have looked everywhere for
Schilling Beef Stew Seasoning mix and cant find it in
any major or small grocery store. Do you have any idea
where I can purchase it? Can you buy it online anywhere?
Thank you, N from MN |
|
Schilling is McCormick all
across the US now. I checked their website but didn't
find a stew mix nor did I find it on their discontinued
product list. They do have a new line of products out
for slow cookers that includes a beef stew seasoning
mix. Maybe this is your old favorite recycled into a new
product. |
|
We grew our own mustard this year
and now what to do? I have sorted the mustard seeds from
the garbage seeds, etc and this morning I ground some. I
get very fine powder, however the hulls and 'heavier
product' of the mustard seed look too good to dispose
of. What can you tell me about what I have done and what
to do with each product? Also, is it wise to store the
ground product or am I better off grinding just what I
need and storing the whole seed? S
|
What a fun project! For a
fine, smooth mustard of the Chinese style, you'll
probably want to discard the hulls. Many recipes for
mustard begin with the whole seed so you can avoid the
waste of the parts that look so good to you. I would
definitely store the seeds whole. Have you seen the
article "Making Mustard
at Home?"
|
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My wife would like to buy
caraway seeds by the pound...where on the west coast? HV |
If you want to buy them
online you will find several links for where to buy
spices on our Reference
Desk. Locally, you might check with health food
stores or large grocers who sell spices in bulk.
|
|
What herb could I substitute
for dill? JC |
You won't find any other
herbs that taste like dill but dishes that are enhanced
by dill will often take to tarragon as well. Parsley
could be a stand-in as could thyme. It depends largely
on the flavors in the recipe.
|
|
Where to buy Creole season by
Tony Chachere's? I live in Linden, New Jersey. F |
If you can't find it at
the supermarket alongside all the other spices, you can
purchase it online from the company. It is available
through our mini-mall.
|
|
Hi, I have been reading about
garlic turning green when cooked with certain things but
I have tons of garlic growing in the garden, after I
harvest it and it begins to dry the cloves turn very
green. I have always thrown it away because I was afraid
to use it. Is it o.k. to cook with? Thanks, J |
The What's Cooking
America site has some
Garlic Tips that might give you an idea of why this
is happening with the garlic from your garden.
|
|
A company Pulaski Products Co.
Inc. NJ ( I think no longer in Business) once carried a
product called " Pink Poppy Dip" any idea where it can
be purchased? appreciate any help. DS |
We have covered this
subject along with a search of Angel Dip on the "Where
Can I Find Page."
|
|
What is shelf life of diastatic
malt powder? KL |
The package I have says
"keep in a cool, dry place for six months."
|
|
I bought a bay tree over a year
ago. It grew well until we moved to an apartment and
went through a long hot Arizona summer. When we watered
the tree it gave off a weird odor. We let it dry out and
all the leaves fell off. We were left with bare stems.
One main stem remained green. We thought the plant was
gone but yesterday noted a green shoot with several
leaves on it. We moved the plant to a sunny area on the
patio. Is this plant a goner or do we have a chance? DP |
Sounds like there is hope
since you have green shoots. Time will tell.
|
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Hi, I have just dug my scallions
up before the frost gets them. I have washed the dirt
from them, trimmed them and put them in a plastic bag
(stems and all) and put them in the fridge. Now what?
Can I cut them up and freeze them? RP |
You can successfully
freeze the white parts of your scallions, just slice
into recipe-size segments and freeze, but the green
parts will turn slimy if frozen. Incidentally, for next
season, you might want to look into overwintering your
scallions. Many varieties will die back and begin
producing again in the early spring.
|
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I put in a rosemary bush this
spring and it has loved our sandy soil. I am now
worrying about whether it will survive the coming
winter. Should I leave the plant outside or would it be
better to put it in a pot inside our home and grow it
that way? What would you recommend as potting soil if I
do put it in a pot? DY |
Rosemary can take
temperatures to around 25 degrees (F). It doesn't like
replanting so if you must do so, be gentle. An
all-purpose potting soil should work, just make sure it
has good drainage. See the entry titled "Gardener's
Hint: Rosemary Basics" on the
More Tips and Hints Page for more information on
growing it indoors.
|
|
My son has a tree in his yard and
I'm sure that the berries on it are pink peppercorns.
However, I read your article and see that peppercorns
grow on vines. The peppercorns have a nice, pungent
peppery scent, but I don't want to take any risks. Can
you help? Thanks! ME |
It's true that
peppercorns grow on vines but the pink peppercorn is not
a true pepper. Gernot Katzer does a good job of sorting
out the different
pink pepper plants on his Spice Pages.
|
|
A recipe in Guidepost Magazine
called for 6 quart-size slices of fresh ginger. How do
you measure quart-size slices? I have never seen very
large ginger roots? SK |
Must be a misprint. A common
measure of ginger is "quarter-size," meaning the size of
an American twenty-five cent piece. Quart-size would
indeed be a very large root!
|
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Our Bay Tree is suddenly
sweating clear sticky liquid that is actually spritzing
our hardwood floor with a fine sticky mist. The leaves
look like they have been misted but to touch they are
dripping with sap-like liquid. I booted her outside and
sprayed her down but we are in MN and winter is just
around the corner. She has to come in again but if I
have to deal with this mess she has to die. She is over
10 years old. JRG |
The sticky liquid is
"honeydew," excrement from some sort of insect. With a
bay tree it is likely scale but impossible to say
without seeing the plant. Inspect it closely to see if
you notice any bugs and be sure to check out the "Bay
Leaf Q&A Page" for other problems and solutions.
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My oregano and basil are dying at
the end of the season (I grew them outside and they did
wonderfully). I'd like to start growing some inside for
the winter. Can I grow some plants from the flowers, or
would I have to use a clipping? I've got some dried
flower pods from both plants, will these produce seeds
for me to use for growing new plants? Love the Q&A by
the way, I'm a newbie, and this site is amazing! DD |
Glad you like the site! You
don't say where you live but the oregano might be able
to make it through the winter. My own plant keeps going
all year around so that I can always harvest fresh
oregano. You could take a cutting to root in water just
to be sure. The basil is an annual so it will be
finished. You could try planting the seeds from your
flower heads--sometimes this works but other times the
seeds are some sort of hybrid and the new plant may not
be what you expect.
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I found some white worms with
black heads that made webs in my peanut butter, steak
spice, nutmeg, and bacon bits. All of these where in
separate cupboards. How did they get in there when they
were in their original container that I bought them in?
They were open and not very old. A |
Sounds like cigarette beetle
larvae. They are rather common as a kitchen pest. It's
hard to say how they arrived in your kitchen but it
could very well have been in one of the original
containers. Dried flowers are often a culprit as well.
|
|
Though Coleman's Mustard is
gluten friendly it is not wheat free. Coleman's English
mustard contains 'wheat flour' which is unsuitable for
people with celiacs disease. C |
This is a point of confusion
when it comes to dry mustard or prepared mustard. My own
container of Coleman's dry mustard lists nothing but
ground mustard seed on the ingredient list. Naturally,
prepared mustard (as you find in a jar as a condiment)
will have other ingredients that those on special diets
will need to consider.
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I am trying to find a recipe for
canned green chile. I have eaten it before and am told
that you have to be very careful in the process or you
will get botulism. Does anyone know how to prepare it to
can for the winter. I have a few good days left to roast
another bag of green chile so the help will be greatly
appreciated. Thank you. DB |
As always, I turn to
Dave's chile pages at the Fiery Foods website. He says
that canning isn't the best way to preserve chiles but
does offer a few ways to do it, if you must. Here is a
link to
Dave's chile canning recipes.
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Hi, I was looking at your web
site and was wondering if you knew where I could buy
dried flower of fennel. I saw it on t.v and can't find
this spice anywhere,.,.,,I called local spice shops and
they don't even know what I'm talking about.... thanks
for the help. C |
You might have more
success by referring to it as fennel pollen. Do a search
at our Mini-Mall and you
will come up with several options from California and
Italy. The price is much better now than it used to be.
I first learned of this magical ingredient from a cook
in Italy who was harvesting it from her own yard. She
used it to coat a pork shoulder before roasting it with
pears and onions. Delicious!
|
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What spices can be added to
coffee? I have tried cinnamon and cardamom but is there
anything else? I could not find it listed in the Q&A
section. Thanks. DN |
Allspice might be nice as
well as nutmeg. Cloves could accent coffee but be
careful, a little goes a long way. Vanilla and orange
are also complimentary, in my opinion.
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I recently tasted some jalapeno
peppers that were jarred in olive oil with herbs,
garlic, carrots, celery and onions. There may have been
vinegar in there too. They were delicious. Do you know
of any recipes for this type of jarred peppers? Thanks.
|
Try doing a
Google search
with the words "jalapenos en escabeche recipe" and I
think you will find something that suits you.
|
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Hi: Thank you for this web
side, is has been very helpful. I would like to know if
by any chance you have "manzanilla" in Spanish traduced
in English!
Manzanilla is a flower (it looks like daisies) known to
the Peruvians and they use for herbal tea for
stomachache or headache. Thank You J |
I think the word you are
looking for is chamomile.
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Can I make a large quantity of
mustard and can it? Thx,JM |
According to the book "Gourmet Mustards,"
mustard continues to lose flavor as it is stored at room
temperature. The idea is to get the mustard to the heat
level that you desire and then refrigerate to maintain
that taste. I know this doesn't really explain why we
can buy mustard from the shelf at the supermarket but I
suppose some sort of technical advance is involved in
the processing. You might look into the idea from the
canning point of view, I'm afraid I'm a novice in that
arena.
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I need to replicate or find a
substitute for Lawry's Pinch of Herbs which has been
discontinued. Can you help? CS |
Looks like you aren't the
only one wanting this recipe. I found a discussion of
the subject on
this epicurious message board.
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Do you sell, or do you know where
I can buy, toasted poppy seeds? JS |
I don't think you can buy
toasted poppy seeds but it's easy to do yourself. Simply
shake them in a dry skillet over medium high heat for a
few minutes.
|
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Please tell me how to clean/slide
fennel - I bought one but when I started trying to
prepare it - I was lost...please help. thanks S |
Mostly it depends on how
you are going to cook it. One way to prepare it is
illustrated in our recipe for
Marinated Fennel. Otherwise you can just think of it
sort of like an onion; cut off the tops right at the
bulb and the bottom root then chop, dice or slice it to
suit the recipe. As for the frilly tops, they make a
nice garnish left whole or minced and sprinkled over the
top.
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I work in a restaurant, and we
have mojitos on our drink menu. We don't sell a lot of
them, and we are continuously buying new mint for the
bar. We currently store it in the plastic container that
it is purchased in and put it in the cooler; however, it
never seems to last more than 3-4 days. Is there a
better way to store the mint, or are we just bound to
buying mint every few days? I would appreciate any sort
of help! Thanks! |
You could try a couple of
ideas. One would be to store the mint with the stems in
water, like a vase of flowers, at room temperature. You
might also try wrapping it in damp paper towels and then
storing in the cooler. Another alternative might be to
grow a mint plant in a pot somewhere in the restaurant.
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Hi. I have just discovered your
website, which is great, and also that I am a budding,
amateur, gardener. Basil! I have grown several sweet
basil plants from seed and the same number of lemon
basil. They are now covered in small green bugs and also
what look like tiny threads of cotton. They live on my
window sill next to a chilli plant and a bell pepper
plant. Can you help me? the plants are starting to look
wilted and the lower leaves are yellow. ps. how can
lemon basil be used in cooking? Thanks DB (UK) |
The cottony substance
indicates the presence of mealy bugs but they are white
and very difficult to see. The small green bugs may be
feeding on the mealy bugs or they have moved in on a
plant in distress. I suggest you isolate the affected
plants and take a sample of the problem to a local
nursery for help in identifying it. ps: lemon basil can
be used just like regular basil in recipes where a
citrus flavor would be an accent.
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|
Great Q & A site! Here's one
for you. I have a single basil plant growing in a pot on
the window sill. Every morning I would notice a few
droplets of water on the sill. I've even placed my hand
over the droplets and felt small spritzes of water on my
hand. This morning, I notices two long, skinny,
brownish, grasshopper shaped bugs no larger than 1/4"
long on the plant with small water droplets coming from
their ends. I'm taking it that these critters are the
source of the water. Amazing comparing the size of the
insects and amount of
water they put out. Otherwise, the plant looks fine. Any
idea what kind of bug this is and is it harmful to the
plant? Thanks, and have a great day. M |
My first thought was
spittlebugs but your description of the insect doesn't
match. After doing some research, I'm not sure what your
bug could be. Maybe you should talk to a local garden
center to see if they know.
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Dear Sir/madam, I read the
following article on Garlic and it was quite
interesting: "Q: Is there a way to fix garlic without
getting bad breath from it. My husband loves garlic and
I don’t like to have bad breath for 3 days? CN" "A:
Cooking garlic will take away some of the breath-killing
properties. For some longer cooking recipes, you might
also try adding whole garlic cloves that can be be
removed before serving." Is it not true that when you
roast garlic there is no smell or after effects? I have
heard people who eat roasted garlic and it doesn’t seem
to smell. If this is the case you may want to update
your site. Kind Regards, C |
It's true that roasting
garlic may diminish the bad breath effects since it is a
method of cooking it. I've noticed sometimes it doesn't
affect my breath and other times it does--perhaps it is
due to the length of roasting?
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I have cooked with the Cardamom
pod (green) for many years, putting the whole pod in
curries and rice. I enjoy the intense flavor of the seed
inside and will eat them out of the pod. I have just
received an Indian Cook book "Quick and Easy Indian
Cooking" by Madhur Jaffrey (1996 Chronicle Books, San
Francisco) and under the reference for Cardamom she says
"when......used whole they should not be eaten". This is
the first time I have read this, I assume she is
referring to eating the husk as well but what are the
dangers, if any, to eating the husk, I have certainly
eaten a few inadvertently? Thanks, VM |
I don't think a cardamom pod
is harmful to eat. Rather it is an overwhelming taste
that some might find unpleasant to bite into the whole
thing.
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Hello- I was hoping to try and
make my own Chipotles. The only jalapenos available for
sale are all green and everything I read say s to smoke
red (ripe) jalapenos. Any secrets on getting these green
ones to turn red? Thanks J.J. |
The secret to red chiles
is to leave them on the plant until they mature from
green to red. Once they are picked, the ripening stops.
Check out your local farmer's market. They seem to have
a wide selection of peppers at this time of year.
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|
Can whole allspice be use in place
of whole cloves? I am canning spiced peaches, cloves are
$5.00 a jar a bit high. I thought using whole allspice
would work just let them set longer, about 6 to 8 week
before I use them. What do you think? Thank you in
advance. MP |
I think this would be an
acceptable and even more pleasant substitution. I never
did like cloves.
|
|
What spices are in Chai
seasoning blend? MB |
Any number of spices can
be used in chai seasonings--it's sort of like curry in
that respect. In my book, a good blend should have
cardamom and cinnamon. Ginger, cloves, nutmeg and
allspice are often included as well.
|
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What can be substituted for fennel
seed in carrot soup? D |
Parsley and dill are both in
the same family as fennel so they would be an okay
substitute. Cumin and caraway also complement carrots
well.
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|
What is the difference (if any)
between a 'sprig' of dill and a 'head' of dill? I was
making dill pickles the other day when I suddenly and
belatedly realized that I had put two heads of dill in
each pint jar when the recipe had actually called for
two sprigs of dill per jar. I've gardened and preserved
food for 35 years and had never thought about the issue
before. I guess I simply thought of a head of dill as a
sprig. When I thought about the instructions, it seemed
like two heads was a bit much, but that two sprigs would
be insufficient. When I went in search of the 'official'
word, I was unable to find it. Sprig of dill/head of
dill - different or the same?? Thanks. JB |
I agree with your thought
process, two sprigs of dill isn't much! This may just be
a case of careless recipe writing.
|
|
I have a pickle recipe that
calls for dill seed and it has been many years since I
have done any pickling, but years ago I used dill seed
to replace "fresh dill sprigs", but now this new recipe
( which is in a gallon jug and keeps in the fridge for
weeks) calls for dill seed at this writing, I cannot
find any "dill seed" in the spice section of the grocery
store, only "dill weed". Can I substitute? Or do I need
to maybe find a local farmer and buy "fresh" dill and if
so, how much of that should I use? What would be the equivalent of fresh to dried?? Any information you could
provide would be very much appreciated...Thanks in
advance. NG |
Finding the fresh "dill
heads" would be worth your effort, I think. Many
supermarkets stock them in the produce department at
this time of year but the farmer's market is always a
good source to start with.
|
|
I have some flour stored in glass
jars. How long is the shelf life so it will still rise
when used in baking? Thanks, LL |
Most sources agree that
flour is shelf stable for about nine months when well
wrapped. Self-rising flour is less stable and should be
used up within six months.
|
|
I have finally harvested
successfully yellow, and red peppers (not HOT). I have
roasted some of them but now have about a half dozen
more. I've been using them out of the fridge but now
wonder about a larger quantity and their shelf life.
Roasting and prepping is a lot of work so I want to
insure not losing them. Other postings I've read on your
site suggest 9 months shelf life. Is this correct? Also,
any suggestions on drying green peppers? Could I hang
them and then crush? Or are they too large; unlike
smaller hot peppers? Loved your site and all the info.
Thank you. T |
You
could submerge your roasted peppers in oil to keep in
the refrigerator but it's hard to say how long they will
last, maybe a month. Nine months is for commercially
prepared jars where preservatives have likely been
added. The best way I know to preserve the green bell
peppers is to chop and freeze. The texture won't be
exactly the same but I think you will find them
acceptable for cooking.
|
|
How long does garlic that is
canned (glass container) stay good after opening it and
putting in refrigerator? SS |
Oh, I'm tempted to say it
wasn't good to begin with because fresh cut garlic is
always better but you might find that rude. Your glass
jar should have a use-by date on it.
|
|
I have always had great success
growing basil on my deck here in hot hot hot Georgia (it
usually re-seeds itself each year!). We are in our third
week of high 90’s and low 100’s. Prior to this heat, we
had a very mild (high 70’s/low 80’s) and rainy summer.
My basil does not like this. It is spindly and yellow
green in many places, especially on the older stems. I
am keeping it watered, but can’t get it back to the
lovely shade of green that it should be. Any
suggestions? BM |
Yellowing older leaves and
spindly growth can indicate a nitrogen and/or potassium
deficiency. If you are watering properly, to the point
where water drains from the bottom of the pot, then
nutrients are washing away each time. You might try
regular applications of an organic fertilizer.
|
|
Can mint cuttings be propagated
by placing them in a container of water until they
sprout roots, then transplanted into pots. Thanks. UNW |
They sure can.
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|
My jalapeno peppers are developing
brown streaks on them. Is this some kind of disease? Can
these peppers still be used for pickling...I usually
prepare them in vinegar and olive oil. Thank you, JS |
|
Thanks for helping me learn
something cool. The brown streaks are called "corking."
It develops on certain types of jalapenos and is highly
desired in Mexico. The US |
