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Is there a substitute for curry
powder that tastes similar. I am making a
chicken/broccoli casserole for 120 but there are
allergies to curry powder and I don't want to change the
taste of dish. Thank you, SH |
This is very tricky
because curry powders are a combination of many spices.
It is important to know exactly what spices cause your
guests problems. Please see "All
About Curry Powder."
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My dill plant leaves look yellow
and green, but there are some brown stuff that looks
like seeds. Are these seeds? When should I remove the
seeds if these are seeds. Can I plant them and get more
trees? They look brown. B |
Sounds like your plant is
nearing the end of its life cycle. You don't say if they
flowered but seeds are the natural progression after
flowering. You can, indeed, plant these seeds to get a
new crop. They are also a delicious seasoning. Allow
them to dry on the plant and then hold a paper bag or
plate under them before snipping off the "dill head."
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I purchased a Basil plant in a
grocery store and kept it alive inside over the winter.
I was easily able to grow 2 new plants from clippings.
Recently I noticed what looked like fine sawdust on the
leaves. I noticed a few white flying insects We washed
the leaves off with soapy water and they appeared clean
for a few days, but droopy. Now the white stuff is
coming back. Any Ideas on diagnosis and treatment? EAM |
You might want to Google
"whitefly" to see if this is your problem and find a
treatment that works for you. To be even more sure,
consider contacting your local Master Gardener office
for their help.
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I live in Las Vegas and my
rosemary bushes have little clumps of white foamy stuff
all over them and they are turning brown right in the
center of the plant, both of them. What's wrong with
them and is this something that might spread to the rest
of my plants? JG |
Sounds like spittlebugs,
which don't generally hurt plants although they can. Try
giving your plants a strong spray of water to wash them
away.
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Can I use bay leaves without
drying them? Are they weaker or stronger in taste? MG |
As long as you are sure
they are actually bay leaves (see the article
Nine Ways to Use the Herb of
the Year 2009) you can certainly use them fresh.
Theoretically, they would be weaker in taste but I
haven't noticed a marked difference between the two in
my kitchen.
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We bought a lovely bay tree in
memory of our little boy who we lost last summer – we
chose a bay as we thought it would be robust and survive
the usually mild winters we have in GB. However, due to
the severe winter and harsh frosts, the leaves of the
bay tree have all turned brown and it looks as though it
is dying. The tree is potted and stands about 4 foot
high. Can you please give us some tips on how we may be
able to revive the tree – any help will be much
appreciated. CT |
I'm so sorry for your tragic
loss. We are having the same problem with our bay tree
at the demonstration garden. You can check to see if it
is still alive by scratching the bark on one of the
limbs close to the trunk. If you see a bit of green or
white, the tree will probably be okay. Our tree showed
the green so we snipped off all of the brown leaves and
are hoping for the best.
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What is the difference between
spices and herbs. At age almost 60, I am learning to
cook. YEA!! MT |
Congratulations! Cooking
is a rewarding endeavor. Generally speaking, spices are
fruits or seeds, or in the case of cinnamon--bark, of
plants while herbs are leaves. Please see our "Articles"
list for information on individual herbs and spices to
learn more.
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I recently had a wonderful dish
the Greek Restaurant called “Flaming Spegetti”. It was
not spicy hot, but was excellent. I was trying to figure
out what spices they would have used (they wouldn’t
tell). One looked like a “grass” of some kind and there
seemed to be a slightly sweet taste. What are the most
popular Greek spices that might have been used? LP |
Your grassy herb may have
been dill weed, or if you tasted licorice, maybe fennel.
Oregano, marjoram, mint and bay leaves are other common
herbs. Spices include cinnamon, cloves, nutmeg and
cumin. They also use parsley, rosemary, sage, paprika
and lots of lemon. Kind of leaves it wide open, doesn't
it?
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I've looked everywhere on the net
on how to make rosewater. They all say it has to be
refrigerated. But people sell it online... how do they
do that if it has to be refrigerated? Is there something
I can add when I make mine to preserve it? Having
trouble w/ rosewater perfume recipes too. Help!! MS |
This is a bit out of my
league, but I do have an idea. The bottle of rosewater I
have, which is food-grade, lists the contents as
distilled rosewater and natural flavors. I suspect there
is something in the distillation process that makes it
shelf stable. However, it's not clear whether it is the
essential oil from distilled rose petals added to water
or if the rosewater is distilled. Again, I'm not sure
but it might be worth investigating the use of rose oil
instead of fresh petals to make your rosewater have a
longer life.
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Hello, I am looking for a
seasoning which I bought before but cannot find now. The
brand says... "Minnesota Pork Seasoning", it is a red
color mixture in a bag. Any ideas ??? DJ |
I'm
afraid I can't help so I turn it out to the world.
Anybody know about this one?
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Last year, a seller at the
semi-annual sale at the Virginia Arboretum said she had
a terrible time growing Thai Queen Basil, and would not
attempt it again. I put my self to the challenge and
have started with seeds, proper starting mix, light
close to the tiny seedlings etc., etc., even a fan on
now and then. But they are already very difficult: tiny,
extremely fragile, slow-to-grow, and very few seeds have
actually germinated. Any clues? Thanks for all the info.
I hope you are still posting. DH |
Sounds like you are doing
everything right. You don't mention temperature but I do
know that basil likes to be warm. Basil seeds are viable
for about 10 years, so it's probably not old seeds but
maybe you should try a different brand.
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My parents recently got home from
a trip to Istanbul. They bought me a lovely box holding
several spices. There are a few that I haven’t heard of
and am not sure what to do with them. Thankfully, I
found information on your site about cooking with Sumac,
but the other mysteries are “Yasmer Spices,” Red
Peppercorns, Berry Cumin (which I sort of think is just
whole Cumin and something just labeled “Mix Spices”
(helpful, I know.) Any help would be appreciated. Thank
you, P |
I found one reference to Yasmer Spices on an Italian webpage that simply
explained that they are a Turkish spice blend. I'm
thinking the red peppercorns are often called pink
peppercorns here, not an actual pepper but the spicy
fruit of a small bush.
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Hello, I was mortified to find
some white worms in a sealed jar of sage I keep in a
spice carousel on my kitchen counter. The spices are
about a year or two old and all came from Bed, Bath and
Beyond already in the jars. I've not spotted these
creatures in any of my other spices, but now I will
definitely look...any idea where they came from? Thank
you, JT |
My best guess is that the
sage had some eggs clinging to the leaves when it was
packed.
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I live in Reno. NV (zone 6-7).
I have a 4ft tall brick planter that I have been trying
to grow trailing rosemary in. SOME years the plants over
winter, but, usually I have to replant some if not all
of the plants. I was wondering if I twined a cable soil
heater or heat tape around the plants when I replant if
that would possibly protect them when the temperatures
occasionally dip to 5 degrees or so? If you don't think
so, can I train a cold hardy upright type of rosemary
(Arp or Madeline Hill ,both zone 5-6) to be more
prostate by pruning somehow?
Thank you for any help you can give me!! |
As
so often happens with this Q&A, I have learned something
new. I didn't know these cable soil heaters even
existed. I can't imagine why your idea wouldn't work.
You might ask more questions about using them from
whomever you buy it since it seems like a bad idea to
use electricity around water.
|
Hello: This may seem
unbelievable to you, but we have several plastic
packages of saffron in our refrigerator that were sent
to my mother from Spain in the 1960's! Mother has now
passed away & we are wondering if the saffron could
still be used
to make the Cornish recipe of saffron buns. Thank you so
much! JAM |
I'm doubting it, but the
best way to find out if it has any flavor is to crumble
a bit into some hot water and then taste it. Use a small
pinch of the spice in about 1/2 cup of water.
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Can I substitute cajun spice
for curry? K |
Sure, as long as you
understand you'll be changing the flavors as well. Cajun
and curry spice blends often contain some similar
ingredients, like cumin and peppers, but they become
truly different as other seasonings come in.
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I have a kibbie recipe and it
calls for mint. My question is peppermint or spearmint?
MT |
You would probably have good
results with either one, but spearmint is the most
common mint for savory dishes.
|
I like to make homemade brushetta. I use olive oil, garlic, salt, pepper, basil
and basalmic vinegar. Question #1: If I store the
leftover in the refrig am I
asking for botulism? Question #2: When I eat the
leftovers the following day or two it always has a much
stronger bite than when first made...Why? BDL |
If you eat up the
refrigerated leftovers within a day or two, I don't
think you are breeding any illness. The flavors will
have longer to meld, making them taste more intense.
Sort of like how lasagna and soups are often better the
next day.
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What's the equivalent of a
tablespoon of coriander seeds to powdered coriander? MB |
I would use 1 teaspoon of
ground coriander to replace 1 Tablespoon of whole seeds
just because you will get more flavor distributed
throughout the recipe if it is ground. Sometimes,
however, a recipe might call for a Tablespoon of whole
seeds that will be toasted and ground--then you would
want to use a whole Tablespoon of ground coriander. Or,
in something like pickles, you wouldn't want to make the
substitution at all because your liquid would be cloudy
and the flavor might be too intense.
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A couple of years ago Spice
Islands came out with a Ground Habanero Chile product.
It was
rather expensive ($16+ of 1.5 ounces, as I recall), but
being a "hothead" I had to try it. I really liked it,
but haven't seen it anywhere since that one time. So, is
anyone -else- marketing pure ground habanero chile, and
if so, where can I buy it? Dr H |
I plugged ground habanero
into our Mini Mall's search
engine and came up with a couple of options for
purchasing it online through Amazon. Many companies had
it listed as a product not currently available.
Pendery's, where I like to get all of my chiles,
also has it for far less than you paid before.
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My mint has turned partly black
and a little crisp. Can I still use it for cooking? SM |
It doesn't sound very
appetizing, but unless it's moldy, it probably won't
hurt you.
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This summer my herb garden
became infested with small black bugs - they look like
poppy seeds. I picked some Rosemary yesterday, in the
ice and snow and was surprised to see they were very
much alive! Help! EB |
Are you sure they are alive?
Generally, things on plants that look like poppy seeds
are droppings from bugs like caterpillars. If you are
sure they are insects, you might try plugging "small
black bugs" into the Google Image function to see if you
find something that matches them in appearance. Once
identified, you can learn how to deal with them.
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I have been successfully
growing basil in an aerogarden for 4 months. I’ve
pinched so they are nice and bushy. The top leaves are
healthy: dark green and firm. The lower leaves have
become a lighter green and limp. Sounds like
overwatering… but it’s an aerogarden! Maybe nutrients?
JF |
Nutrient deficiencies
usually affect the older leaves first so this could be a
logical conclusion. I wonder too, however, if maybe the
plant is so full that those lower leaves aren't getting
enough light?
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I am “harvesting” juniper
berries from a large, older tree in our yard and plan to
make a juniper tincture for culinary use. I am concerned
whether I may use all of the berries I’ve collected or
should limit my selection to the larger, blue berries,
rather than including the smaller green berries in the
mix. Thanks for your assistance. RKD |
You will want to harvest
only those berries that are ripe. Be sure to read "All
About Juniper Berries," if you haven't already as
there are particular medical conditions that make the
spice unsafe.
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Dear A Pinch Of...I recently
bought a mint plant from a market, but I am new to
gardening. It looked healthy to start with, but now the
leaves are turning brown. It’s not spots of brown, it
sort of creeps from the tips inwards. Nearly all of the
leaves are like this and the only leaves that aren’t
brown are too small to use. I re-potted it today into a
bigger pot, but I was wondering if it was from
over-watering? I water it every day because we’re having
quite a dry summer. Please help? AD |
The damage you describe
could be called "scorch." It is basically a sunburn
although it could also be the result of drought. Your
plant may have come from a greenhouse and then gotten
burned when you first put it into full sun. As for
watering, you will want to water the plant thoroughly,
until water runs from the drainage holes, and then let
it become dry over the top two or three inches of soil
before watering again. It's better to completely
saturate the soil and roots rather than just a bit every
day.
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What is the standard conversion of
freshly grated orange peel versus dried? Believe it or
not, I can't find this on any website! JD |
My jar of Penzey's Orange
Peel says to rehydrate the dried spice with 3 parts
water to 1 part spice. So to equal 1 Tablespoon fresh
you would used 1 Tablespoon water with 1 teaspoon dried
peel. If I am adding it directly into a recipe I just
use the standard herb conversion of 1 teaspoon dried to
1 Tablespoon fresh.
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I cannot have any seed because of
a colon problem. I love rye bread with caraway. Could I
grind to a powder and add to bread? LM |
I have used ground caraway
with pleasant results in the past. I do think you should
probably check with your doctor to make sure this is
safe for you.
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Hi: I have a problem. I bought
fresh garlic, but it looks smaller then what they show
on TV. I am wondering I need an inch for fresh garlic.
How many ounces is in a normal one inch piece? Thank you
for your help. BM |
You are saying garlic but
I'm guessing that you mean ginger since we are talking
in inches rather than cloves. I just weighed a one-inch
piece of ginger and it came in at a half an ounce.
|
Hiya, I was bumbling about on
the web looking for ways to preserve my habaneros, I've
had a huge yield, and thought I'd share another way to
preserve them that hadn't really been mentioned (unless
I missed it :)). Use a dehydrator to dehydrate peppers.
Mary Bell has written a fabulous book on dehydrating all
sorts of foods and includes recipes for your bounty. I
highly recommend "Mary Bell's Complete Dehydrator Cookbook "
for anyone interested in the art of preparing
and using dried foods - to include trail mixes, crushed
herbs and vegetables for soup mixes, potpourri, jerky,
fruit leathers and more. BTW, you don't necessarily need
a dehydrator. The oven or toaster oven works just fine
on low temperatures. In the past I've dehydrated bell
peppers, wrapped them tightly in saran wrap and frozen
them for up to a year. Not so good for eating like
fresh, but just fine for cooking.
On another note, Penzey's spices has a nice page in
every free catalog (available by mail or online at
Penzeys.com) describing various chilis; their taste
qualities as well as the Scoville unit ratings.
Believe it or not, I'm not trying to sell anything. Just
found some really good products/info worth sharing. I
have nothing to financially gain. Respectfully, if warmly, submitted,
KM |
Thanks for sharing your
ideas. Dehydrating is a great way to preserve chiles
that I hadn't thought about seriously. You're right
about Penzey's, too. Their catalog is as informative as
their products are high-quality.
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Good Morning, I currently store my
dried cooking spices on the bottom shelf of a kitchen
cabinet. Directly underneath this shelf is a halogen
task lighting unit. When this unit is on it gets hot and
the heat radiates through the shelf making the surface
where the spice containers are stored quite warm. Even
though we use this light occasionally my concern is that
this heat can damage the spices. What do you think? Your
advice on this is most appreciated. Thank you, PG |
Like I always say, heat and
light are the biggest enemies of fresh spices. You would
do well to find a different place to keep your supplies.
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I cannot find blades of mace in my
local stores. I believe I can use ground mace or ground
nutmeg. What would be the equivalent of either in place
of one blade of mace. Thank you. SP |
Blades of mace vary in size
so I would use a hefty pinch of ground mace, then taste
and adjust as necessary.
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Winter greetings! My pork and
squash stew recipe calls for 1 tsp, dried coriander.
Don't have it, never used it and don't even know what it
is! I know, shame on me-but what can I effectively use
as a substitute that I may have on hand? thanx snowy
bunches, from buffalo ny! MM |
Well, first, you might want
to see "All About Coriander." It's one of my favorite
spices. You could probably get away with using the same
amount of cumin, instead.
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I found a recipe for horseradish
coated prime rib that I would like to use. The coating
ingredients include ½ cup of sea salt and ¼ cup of
freshly ground pepper. Since it does not specifically
state that I grind the sea salt, do I use it whole?
Thanks. Make it a great day. CO |
That sounds delicious. I
don't think I would grind the salt since one of the
lovely things about sea salt is that it is coarse. Plus,
the recipe would tell you to do so if it were necessary.
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I have a recipe that calls for
a red pepper pod. May I substitute ground or flaked red
pepper? If so, how much. Thank you. JH |
This is a little tricky
because you would usually remove the red pepper pod
before serving. Certainly you could substitute ground or
flaked, but I would start with just a couple of pinches
and maybe pass more at the table if people want the dish
to be spicier.
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Can anything else be used in a
rice recipe besides 2 tbsp. crystallized ginger? Very
seldom have I seen a recipe that calls for this so don’t
know that I need-or-want to spend much money on such an
item. Though if it were to help with motion sickness
(car sickness) and also indigestion it might be worth
trying? PF |
Crystallized ginger is a
nice addition to baked goods, especially those that
already call for ground ginger. Some people eat the
crystallized ginger like candy and others swear by it
for the ailments you describe. Besides, maybe you will
like the rice recipe and prepare it more than once.
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I have a potted rosemary that
had grown fantastically over the summer. I live in the
southern most Lancaster PA, and as the fall settled in
we brought the planter in and placed it in the southern
exposure window and all of the leaves (needles) have
dried and fell of and the stems have died out. I have
harvested the herb and moved the plant to the garage to
see how it winters. Do you have any thoughts? JB |
I think you're probably
going to need a new plant. Rosemary has a hard time
recovering from drying out as you describe. You are
right to give it a chance and the garage is a good spot,
especially if there is a window. Next year, you might
want to try taking the pot from the outdoors right into
the garage and it will likely fair better (unless, like
I always do, you forget to water it!).
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I am making dressing and I have
fresh savoury instead of ground. How do I convert this?
CC |
I would use three times the
amount of fresh savory as your recipe calls for ground.
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I grow my own garlic and after
a couple months of storage in the basement, it begins to
develop the green sprout in the middle of the cloves.
There is still quite a bit of garlic left that I don’t
want to be wasted (couple dozen heads). I was thinking
that by chopping the remaining garlic (removing any
green sprouts) and refrigerating in oil, it would keep
for months. After reading a couple sites, it seems that
due to botulism risk, this will only keep a week or two.
If I were to freeze the garlic/oil mixture in an ice
cube tray and then store the individual cubes in a
freezer bag, would this eliminate the risk of botulism?
Thanks! DZ |
This is probably a good
option. Just be sure to freeze it right after mixing and
don't wait long to use it after it has thawed.
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I was fixing garlic toast and
when we eat it, it was metal tasting and bitter. How do
I fix garlic toast without using garlic salt. My husband
is on a low
sodium diet. Thanks JH |
Perhaps you should try
using roasted garlic. Roasting garlic makes it more
mellow and would provide a nice consistency to mix with
butter for your toast. See the "Great
Garlic Roasting Experiment" article for ideas.
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I live in the northern Chihuahuan desert of New Mexico. It is not like Arizona
or California because the altitude is higher (4000 feet)
so it gets cold, below freezing, in the winter. I have a
beautiful trailing rosemary in a pot in my courtyard. In
the summer I water it when it is completely dry as
recommended and it does fine. Does the same hold true in
the winter? Thank you. DD |
Plants tend to dry out a bit
quicker in the cold so you should follow your regular
watering pattern, but maybe just keep a closer eye on
it.
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On the soil of my rosemary plant,
there is some white stuff around the edges of the pot, I
water every other day, what is the white stuff? Thanks,
AR |
Most likely it is a calcium
build-up or some sort of residue left from the minerals
in the water.
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I recently bought some fresh
Oregano and without thinking stored it in the fridge
with Sage and Rosemary. The Sage and Rosemary were fine,
but most of the Oregano's leaves turned black. My
question is: is the Oregano safe to eat if we picked all
of the black leaves off? And if so, what would happen if
it wasn't? Would it just affect the taste, or would it
actually be harmful to ingest. Thank you. CS |
Unless you see visible signs
of mold, you could probably eat the blackened leaves
without harm but that doesn't sound like a very
enjoyable idea. If you have green leaves, pick them off
and they would be fine.
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I have access to rosemary that
grows along a busy 4 lane road. I make a meat rub with
rosemary and want to use this rosemary. When I picked
the rosemary my fingers were not only sticky (common)
but were very black with what I assume is road grime.
How do I wash this rosemary so it is safe to eat? Thanks
BF |
I say don't eat it. These
plants have been exposed to engine exhaust for their
entire lifespan. That can't be a good thing to eat.
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I used to order a dish call
"Rosemary Chicken" in a restaurant in Dillon, CO. They
have since discontinued making it and I asked them how
was it made. They told me a few ingredients - rosemary
herb and whipped cream and poured over ravioli filled
with chicken. The color of the sauce or gravy was olive
green. It was delicious. I am not a great cook but would
you have any idea how to make it? It was some what
sweet. Thank you for listening. CA |
That does sound good. I
would start by trying a simple reduction of
rosemary-infused cream. This is accomplished by bringing
the heavy cream to a full boil, add a few sprigs of
rosemary and continue boiling until there is only half
as much cream as you started with. Strain out the
rosemary then season with salt and white pepper.
I'm not sure if this would make it the olive green you
describe, but I'll bet you would get a nice flavor.
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Hi, My basil plant is producing
leaves, but it is growing "up" and leaves are not
growing at the bottom of the plant. There is about 5
inches of exposed plant with all of the new growth at
the top. Why is this happening? Why aren't leaves
growing at the bottom? Thanks! KC |
Usually when plants get
"leggy" it is because they are reaching for light. You
might try to get your basil into a sunnier location. You
can also encourage it to turn more bushy by pinching
back the new growth.
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Hi, thank you for this helpful
site. I have started my Thai basil from seed early
spring this year and after just under a couple months my
newly grown basil started to flower. I keep them inside
in my sunroom to receive as much sun and keep them warm
as possible. Is this normal? My sweet basil are still
happily growing unlike the Thai basil. Thank you. DS |
Sometimes a plant will
flower when it is in distress. Maybe your plant isn't
getting enough light and/or water. It also may just be
that your plant is finishing its life cycle. One seed
catalog says Thai basil takes 75 days to reach maturity.
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I saw a recipe for a chowder
that called for peppercorns. Can you put the peppercorns
in whole or should the be ground up first. I think they
just threw the peppercorns into the pot. Will they
dissolve? Thanks JH |
You can put the peppercorns
into a dish whole, but you would want to fish them out
before serving or avoid them while eating the chowder.
They won't dissolve and most people would find biting
into a whole peppercorn rather unpleasant.
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|
A friend of mine from Canada
e-mailed me 2 recipes which include the use of Hye's
seasoning salt. I live in California, U.S.A. and I just
wanted to know where I can get it or if there is a
substitute for it. Thanks. - J |
The folks over at
Canadian Favourites.com have it in stock and say
they will ship anywhere in the world, however, the cost
is high. I'm not sure what makes Hye's so special, but
you might be able to substitute Lawry's Seasoning Salt
with good results.
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Can I freeze nutmeg the same way I
can freeze ginger? How long will each last in the
freezer and do they need to be peeled before I freeze
them? KM |
There is no need to freeze
nutmeg, nor do you need to peel it. We freeze ginger
because it is a fresh product. Nutmeg is already dried.
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Where in the Denver area can I
find annatto? TL |
Google tells me you have
several locations of the Savory Spice Shop chain in the
metro area. I've been to the one in Boulder and it is a
wonderful place to spend some time.
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I prefer the taste of anise oil
over the taste of extract but if the recipe says 2 tbls.
of extract then how much oil would I use in place? Thank
you for your help. I am going to make pizzells. KH |
Wow, that is a lot of anise
extract. As you probably know, the oil will be much
stronger. A general rule of thumb is 1/4 teaspoon oil
will be equal to 1 full teaspoon of extract. Even though
this would make your recipe call for 1 1/2 teaspoons of
the oil, you might want to start with a scant teaspoon
and adjust in very small increments as needed.
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I have frozen pureed parsley in
cubes (each is 1 tsp.) and wondered how much fresh
parsley would each cube be equivalent to? EB |
I would consider your pureed
cubes equal to 2 teaspoons worth of fresh parsley.
|
|
I have recently grown sweet
basil from seed. It has only been about 1 1/2 months.
The plants look great, but the leaves taste bitter. I
know most of the articles I've read say that if the
basil plant flowers that it could become bitter. These
are new plants. Could planting it near garlic chive or
green onion have anything do to with it? Please advise
if there is anyway that I can sweeten the taste of my
plants. Thank you. JW |
The only thing I can come up
with is that the variety of basil you are growing is
somewhat bitter. Perhaps it will get sweeter as it
grows. I don't think it has anything to do with the
plants around it.
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|
What does mold on basil look
like? I have dried basil and there are black spots on
some of the leaves. Is this mold? thanks. JM |
Mold on basil could be black
or white. I think this is a case for "when in doubt,
throw it out."
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|
I have a basil plant, and it is
growing great, except for the mushrooms growing around
it. The mushrooms are leaving a black oil residue, and I
am concerned to eat the basil if this oil substance gets
on the basil. Is this normal? Is my basil still edible?
WM |
Mushrooms generally won't
hurt other plants, they feed on decaying material in
soil. I would go ahead and pluck them as I see them
developing, but the basil should be okay after a good
rinse.
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|
Hi, I purchased several rosemary
plants this past summer. Two I kept in the house by the
window and they produce light and tender needles. The
outside bush has become large and the needles are
broader and much larger. It looks very healthy but not
as nice to eat. Perhaps they are different
varieties....do you think both are edible? I wonder if I
should just let the larger one grow into an evergreen as
that is the appearance it has. I love cooking with this
wonderful herb and appreciate your website, it is very
helpful! Regards, HS |
There are many different
varieties of rosemary and as long as you are certain the
one outdoors is actually rosemary, there's no reason not
eat it (except that it doesn't taste as good). They do
make nice shrubs. You might also enjoy using it for the
flavor and aroma by throwing a few of the branches into
the fire next time you barbeque.
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|
Hi A pinch of, I have made some
mustard for friends and family, and would like to can it
in jars. I have read that heating mustard will make it
loose flavor and heat. Is this true? How can I preserve
it then? I do not want to use any artificial
preservatives. Thanks for your help. EM |
I can't find any reliable
information on canning mustard. The best way to maintain
the heat of your homemade mustard is to refrigerate it.
Usually we let it sit in a cool dry place for up to
eight weeks and then keep it in the fridge. The standing
time will depend on how long it takes to get to the
level of heat you desire--it will be hottest just after
you have prepared it. Maybe your best bet is to give
your friends jars of mustard with little tags attached
telling them how to store it.
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|
I bought a rosemary plant from
Home Depot about 6 months ago. It sits on the back porch
and gets approximately 6 hours of direct sun. About a
month after I got it half of it leaned over and died.
The small 6 inch plant that is left has never grown any
more. It looks very healthy and green with great aroma
and I have pulled off a couple of the leaves for cooking
and it is just getting smaller. What would you suggest?
ST |
Sounds like maybe a stem got
broken off of the side that died. For the part that
remains, make sure you aren't overwatering and give it a
little more time. It sounds like it's okay, but you
might give it just a light dose of a natural seaweed
fertilizer to invigorate it.
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|
What is the correct method to
store fresh ginger Please? KB |
I have learned that the best
way to keep it short term is unwrapped in the vegetable
bin. If you want to keep it longer, try cutting it,
unpeeled, into one-inch lengths, wrap individually and
freeze. These recipe-sized portions will thaw quickly
when needed.
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|
Is it possible to use the
berries of laura nobilis?
Thanks, HV |
Bay oil is pressed from
the berries of laurus nobilis and has been known
to alleviate joint pain. They won't hurt you if eaten in
small quantities, however, apparently they are extremely
bitter.
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|
Hi, My beautiful basil plant is no
longer doing well. I had it outside for the summer but
living in Rhode Island I had to bring it inside.
Approximately 6 weeks ago, I brought the plant inside my
home and placed it in front of a sunny window. It was
doing fine until 7 to 10 days ago when it started to
die. Some leaves have turned brown while others have
become droopy. It all seemed to start when it grew
flowers. I had read on a website that they needed to be
picked or the basil would become bitter. After I picked
them everything seemed to go down hill. It was a nice
healthy bush with tons of leaves standing over a foot
high. I'm so upset and need your help in keeping my
basil plant alive. Please help ! GS |
Could be the plant is just
at the end of its life cycle, but I wonder if maybe you
are overwatering it. Indoor plants don't need as much
water and we have a tendency to overdo it when we bring
them in. Even if the surface looks dry, check a couple
of inches below the top before adding water.
|
Hello, No answer anywhere. I
have wonderful basil in the garden this year and would
like to know if the seeds are in the flowers, or if not
where.
How do I get the seeds from the existing plants? And
best way to insure indoor growth. Thanks, Verrrry Much.
E |
The seeds are in the flowers
where they mature after the flowers die. Just leave them
on the stalk until the little pods are starting to open.
When you are ready to harvest, hold a paper bag under
the seed pod and snip it off so that it falls into the
bag. A couple of good shakes and the seeds will
separate. Make sure they are completely dry before
storing.
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|
Hi - I have a beautiful young
exchange student from Colombia here and I want to make
his favorite soup. It calls for Guasca, which I know is
indigenous to Colombia. I have looked EVERYWHERE here in
Minneapolis to no avail. Can you recommend a substitute
or something similar, to at least get CLOSE to the
flavor? Thanks. KA |
We have talked about guasca before (see the
What's This? Q&A). Since the plant is considered a
weed in this country also, you might want to contact a
local wild plant forager. It's a growing hobby these
days so you could post to Craigslist or something
similar. The
USDA has good information on the plant for help in
identifying it. Unfortunately, they don't say what it
tastes like, and I've never had it, so I can't suggest
an alternative.
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|
I have a bottle of olive oil with
herbs used for dipping bread before dinner. What
temperature should I store the oil? What is its shelf
life? J |
While dried herbs and spices
seem to present less of a danger than fresh vegetables
or garlic, food safety experts seem to agree that
flavored oils should be stored in the refrigerator and
consumed within ten days.
|
|
Where I can find Aji Panca and
Aji Amarillo chiles/powders in the Bay Area (preferably
Oakland or Berkeley, CA)? Thanks! PR |
These Peruvian chiles
seem to be rather elusive at the bricks and mortar
shops, but you can order them online from a variety of
sources. Please see our
Mini-Mall for more information.
|
|
Can you please help me? what makes
my basil get woody at the bottom of its stems? BF |
Sounds like your plant is
getting a bit old, this happens as a plant ages.
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|
Hello! My basil plant was going
very well outside & I noticed most of the leaves are now
yellowing. I used some green & some slightly yellow
leaves to make pesto but was told my pesto didn't taste
the same. My questions concern using yellowed leaves. Is
there any reason not to use or is there special uses for
it? Also, what is the recommended use for basil plant
tops? Thank you for your help. AB |
Yellow leaves indicate
they aren't healthy for some reason. If they are about
to die and fall off, it stands to reason they probably
haven't retained their essential oils that give the
flavor. If by basil plant tops, you mean the flowers,
they are a nice garnish or tasty tossed into salads.
They would be pretty in a flavored butter. Please see "Compound
Butters Rescue Plain Foods."
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|
Please where can I find pure
Mexican vanilla in Newcastle or London? And does
Madagascar vanilla taste better than Mexican? Thank You. TT |
I'm not sure where you
might find it in your area. You could check with
high-end grocers or specialty food shops. They might be
able to order it for you if they do not have it in
stock. Some people are crazy about Mexican vanilla
although you have to be careful that it is the real
thing rather than a synthetic. Mexican vanillas are
notorious for containing coumarin from tonka beans or
other adulterants. Madagascar vanilla is considered to
be the world's finest.
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|
I have a recipe for a seafood
gumbo which calls for a tbs. of sassafras. I am unable
to find this spice anywhere I live. Where do I buy this
ingredient? Thank you, CH |
Have you looked for it in
the spice aisle as "gumbo filé?"
If you can't find it at your supermarket, you could
always order it through our
Mini-Mall.
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|
Hello, Where can I find Annatto
Powder in Cape Town? Best regards, EE |
Annatto, or achiote, is
generally sold whole which looks a bit like
reddish-orange gravel. It may be difficult to find it
ground. You could try Atlas Trading Company, 94 Wale
Street, Bo Kaap 021-423-4361.
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|
Hi there. You have a wonderful
site but I can't seem to find out what the very, very
tiny white bugs are that are all over my counter. You
see we brought my mint and chocolate mint plants inside
last night as it is getting very chilly here in Colorado
at night. Any idea as to what the bugs are and what I
should do about them? DM |
So many white bugs exist,
but my first guess would be aphids. Ladybugs love to eat
them, however, if you have the plants indoors you might
just want to give them a good shower.
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|
My basil is in pots on my porch.
Nice and green and looks good. However, it does not have
much basil flavor. What could affect the flavor? ET |
Could you have used a
fertilizer? This will sometimes cause herbs to grow
quickly without developing the essential oils for
flavor.
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|
I saw a question on your page
about wilting leaves and darkening of the stem, which
you answered could be 'wilt', an incurable fungal
disease. This has happened to every herb I've grown, and
I grow them all from seeds. Is there any way to prevent
this in the first place? ST |
Often this is a soil-borne
problem so you would want to start with fresh soil. Use
a seed sprouting mix at the beginning to get your plants
off to the best start. You can also look for resistant
varieties of seeds as well.
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|
I live in Florida, where the
humidity is horrible, especially in the long, hot summer
months. I have and use a lot of dried spices. I just
bought some ground cardamom, and it is a very expensive
spice. Our home is air-conditioned, of course, but the
humidity still sometimes seems to creep in. Should
ground cardamom and other ground spices which are
susceptible to high humidity be stored in the
refrigerator, or just in a dark cupboard? AG |
The dark cupboard gets my
vote as the refrigerator can introduce moisture as well.
You might want to look into a product called
Dry
Spice. They are little canisters you can put into a
jar to help control moisture and clumping.
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|
My Italian basil plants have a few
slimy, milky substance on the leaves. No one seems to
know what might causing this. Are the leaves still
edible and how do I eradicate this unknown something?
Thanks. LS |
Have
you considered slugs? They leave creepy little trails
where ever they have been.
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|
I buy chopped garlic in water in a
jar. I store it in a jar inside two plastic bags. The
odor still permeates the refrigerator, working its smell
into the ice cubes in our freezer. How can I store my
garlic without stinking up everything else in the
refrigerator? JR |
Aside from an airtight
container, something like Tupperware, my only solution
would be to get rid of that smelly stuff and chop fresh
garlic cloves as needed.
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|
I planted a chocolate mint plant
last year. I would pick some fresh leaves and put in my
coffee. It was wonderful!!! I have tried to do the same
this year, but am finding that it tastes more like
greens. The plant is full and looks very healthy. Am I
doing something wrong? Would it be better to dry it? How
can I get the best results out of my plant? LB |
Sometimes when we use too
much fertilizer the plants grow full and lush but the
essential oils don't develop as much. Herbs that are
allowed to flower will often have less flavor as well
.
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|
Dear pinch of, I have brought back
some cuttings of mint to the tropics. The cuttings were
already rooted and they survived their trip and
transplant. They are in hanging pots, getting some sun
and they have to hand watered. I read as part of your
answers that the leaves should not be wet - in a garden
I would assume they might get rained on. Is this just to
avoid the rust disease? My problem is that they are not
growing that well. They get leggy, and the most of the
stem dies and I am left with the top part. I usually cut
it and try to root it, but the success rate is not that
great...maybe 1 out of 10 cuttings will root. I also
read you should not fertilize more than twice/year. Any
advice to make my mint plant happier in a hot and humid
climate? Thanks for a great web site. MB |
I have a problem with leggy
mint too. As the plants get taller, the lower leaves
die. So far, I have found that if I keep it trimmed
back, the problem lessens. You might try getting them
more sun. Plants in containers need a bit more
fertilizer than those in the ground so perhaps you could
give light applications more frequently. Getting the
leaves wet on a regular basis could encourage disease as
does a lack of air circulation. The most important thing
for plants in pots is good drainage. Nobody likes wet
feet.
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What is the spice Camino? Can I
substitute it with something else? PB |
I wonder if you are
referring to cumin? It is sometimes called cumino. Learn
more about it at the article "All
About Cumin."
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|
I found a jar of mustard flour
that I had put into one of my own jars - who knows how
long ago? I didn't even know what it was used for, so I
looked it up online and found your website. I see some
of the uses for it now, but my question is, is there a
shelf life for mustard flour? SC |
Mustard flour is generally
considered to have a shelf life of about two years.
Mustard, prepared or dry, won't really go bad, it will
just lose potency.
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|
I bought “Italian Basil” from a
vendor I have never used before. While the plants are
absolutely gorgeous, it has a distinct licorice taste
that seems very strong. What is wrong? I’ve been growing
basil for years and making pesto and freezing it for the
winter and never had this happen before. RS |
I've
noticed that licorice, or anise, flavor in basil before.
It seems more prominent in dried basil to me. So many
different varieties exist, it is difficult to say
exactly which one you bought, but "Italian" is pretty
vague. I don't think there is anything wrong, you just
happened onto a variety with which you aren't familiar.
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|
Hi there, This is the 5th time
I've purchased fresh basil from the supermarket in a
clear pouch with wet roots at the bottom. They look
great. But after reading instructions were they suggest
some light and place the roots in water the plant's
leave start to wither, shrivel and die. The stems end up
with a lengthy indentation and are some stems are
keeling over. I suspect way too much water. Well after
two days of that I decided to plant them indoors. I made
drainage holes in a large peanut jug, dug the center,
planted, pressed the sides down firmly and watered
thoroughly and now have put her in the sunny window.
What is the chance that they will recover? Thanks for
answering my question. CDB |
These basil plants with
the root cubes still attached aren't meant to be planted
so we will have to wait and see if yours takes off. The
folks at
Utsalady Farm say that their supermarket basils are
fully mature plants ready for eating and that while some
people were successful at planting them, others were
not. They also recommend putting the root balls in water
that covers only half, so you may be correct in the "way
too much water" suspicion.
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|
I live in Miami and I've noticed
when I pull the leaves off the stem of my rosemary plant
to use it the leaves don't come off easily and the plant
it a bit sticky. I've rinsed it off and used it but is
this safe? Do you think it is because of the heat? Thank
you, VP |
Just from curiosity I went
out and snipped rosemary from my own garden. After
stripping the leaves, my hands did seem a bit sticky.
The leaves came off easily, however, it was tender new
growth. Perhaps yours are resisting because it is from
an older part of the plant?
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|
I use my fingernails to pinch off
the flowers on my basil plant (they just keep coming!)
and the main finger nail I use is getting a brown mark
on the nail. I wash with plenty of soap as soon as I'm
done, but it's not preventing the stain from getting
darker. Any ideas on how to lighten/get rid of the
stain? SB |
Lemon juice might help.
You could also change your tactic and use some snippers to get those flowers off the plant.
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|
I have recently moved to Hawaii
and for some reason every time I buy garlic it goes bad
within a few days. How should garlic be stored in a very
humid environment?? SW |
You might do well to get one
of those little terra cotta garlic keepers. Also, if
you're like me, you just keep it in a basket on the
counter. I wonder if you would have more luck if you
kept it in a dark cabinet, maybe even wrapped in paper.
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|
I was looking at your web site to
find out how much dill seed to use instead of a head of
dill. In one spot you state that 2 tsp. of dill seed
equals 1 dill head. In another spot you state that 3/4
tsp. equals 1 dill head. What is the correct
substitution? MH |
You're right, I am
inconsistent but I'll bet dill heads are too. The 3/4
teaspoon measurement is correct. I will have to correct
the 2 teaspoons.
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|
We just had a big rain storm after
days of really hot weather. I just went out to my basil
plant which has been doing very well, and there are very
small purple and white colored things on all the leaves.
At first I thought a bird dropped something on my plant
but I touched them and they felt slimy. Could these be
baby slugs? I don’t know how to get rid of them. There
are several on every leaf. I did read that spraying with
vinegar and water may help? If it does can the basil
still be eaten? Any suggestions? DH |
Could be tiny slugs or
snails. If it is, they will likely disappear as the
weather warms again. If they don't, I would suspect
something else. You might want to pick a leaf and take
it to your local garden center or master gardeners. I
haven't heard about vinegar and water working, but you
could set a beer trap to catch the slugs. This is a
matter of filling a small bowl or tuna can with beer and
burying it level with the ground. The smell attracts the
slugs and they fall in.
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|
I am trying to grow strawberry
plants along side my Oregano. Both have spread out as a
ground hugging plant. Yet I have read oregano gets tall,
and mine just spreads. Today I see that some plants are
flowering. Have I waited too long to harvest? Can you
make an herbal oil out of some herbs? Thank you for your
time. I am really a novice at this! JD |
You have learned the
lesson that different plant varieties have different
growth habits. Oregano is a notorious spreading plant,
but some varieties also grow tall. You can still harvest
the oregano with flowers. We talk about making herb oils
on the Cooking Q&A Page.
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|
Hello, I've been looking all over
the internet for an answer but so far no luck! I have
sweet basil growing in a large pot outside. I noticed
that the tops were about to flower, so I pinched them
all. Under the leaves, near the stalks where the flowers
were about to grow was some sort of white/clear mucus.
It really looked like spit, just a little thicker. What
is it? I don't have a pest problem (as far as I can
tell) and the basil seems happy. There is a cucumber
vine that keeps invading the basil's territory, but it's
nowhere near the top of the plants. Thanks! LD |
Have you considered
spittlebugs? They emit the sort of froth that you
describe, but don't really do much damage to the plant.
You could give the plant a good spray of water and that
will probably get rid of them.
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|
Hi there, What can I do to
fight of little white flying bugs on my basil? I’ve
heard about 1 drop of soap in a gallon of water sprayed
on the plant. I don’t want to kill the plant. Any
suggestions? Thanks! KL |
I'm providing
a link to the University of Illinois page about whitefly.
If this isn't your pest, you can search their site and
see if you can find out what it is.
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|
I have made pickles for years
using a clove of garlic. I put the pickles in a brine
solution of 1 part vinegar and 3 part water salt brine
then can in pints or quarts using the hot water bath
method. After jars are sealed they are stored in a
basement closet until needed. Is it safe to use minced
garlic in oil instead of fresh garlic cloves? AL |
The
National Center for Home Food Preservation doesn't
recommend canning foods for a second time. I think your
minced garlic in oil would qualify as already being
canned once so you are probably better off with sticking
to the fresh cloves of garlic.
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|
I have basil plant with holes
and black round things on the leaves. I cannot find any
slugs or caterpillars. I researched this some and think
the black things may be caterpillar frass. How can I rid
my plant of this? BS |
It is really important to
identify the pest before you can do anything about it
because each one needs different treatment. Continue to
monitor the plant and look for the caterpillars at
different times of day, even after dark. They may have
moved on by now and you won't need to do anything.
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|
Hi! I just discovered your site
and found it very helpful, but I didn't find the answer
to my question anywhere else. My grandfather planted
some peppermint and it ran wild, so he let me dig up a
plant and bring it home. It had been growing sideways
over his driveway and many of the leaves were black and
yellow, or yellow with black spots. I plucked off all of
the diseased leaves and the plant seems to be okay, but
I was just curious as to what might have caused it. I
also want to make sure it wasn't anything poisonous.
Thank you for your help! ED |
Could be that the leaves had
been stepped or driven on since they were so close to
the driveway. Might also be a lack of water or too much
water. I know, it's really hard to say. If the plant
seems okay now it was probably environmental rather than
a disease.
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|
Please let me know how to dry dill
seed. I've looked at multiple sites and the all talk
"about" dry seed, but not one of them tells me how to
dry the seed. Thank you. CM |
We cover this topic in
the article "All About Dill."
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|
After picking the basil and
cutting it, the basil develops dark spots. I understand
that I may be bruising the leaves. Any suggestions on
how not to? LI |
It's best to tear the leaves
just before using them rather than cutting with a knife.
|
|
What store can I find Morton's
Chili Blend in? JH |
I'm not sure which stores
would sell it, we did find this popular chili powder
through our Mini-Mall.
|
|
I bought large amounts of dried
green and red chile powder while in New Mexico. Can I
freeze them? If so in what kind of container? Should I
freeze them in small amounts or doesn’t it matter? Thank
you, SDM |
You don't want to freeze
them if they are already in a dried powder form. This
would introduce small amounts of moisture that would
actually shorten the shelf life. It's better to keep
spices in a cool, dry place away from any heat sources.
|
|
Looking for McCormick Meat
Marinade which I can no longer find. Also Schilling's
Tuna Casserole Sauce Mix. Thanks. RD |
I checked the McCormick
website and the meat marinade is still available, but no
luck with the tuna casserole mix. You might ask your
grocery to stock the marinade mix if they have other
McCormick products on the shelf.
|
|
What spices make up “Pumpkin Pie
Spice”? What can you substitute? |
Blends will differ, but
most will have some combination of cinnamon, allspice,
nutmeg or cloves. You could make a pretty decent blend
of your own by using the spices in our recipe for My
Best Pumpkin Pie on the "All
About Cloves" page.
|
|
I dry my thyme from my garden. Can
you tell me if it is okay to dry thyme after it has
developed flowers on it. Does it make a difference in
the over all flavor? EH |
While
it is best to harvest herbs before they flower because
the essential oils in the leaves are more intense, I
think it is okay to dry it after flowering. Might even
be kind of pretty.
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|
My basil plant looks like it has
the start of scales. I am afraid to use a commercial
insecticide because of coarse I will be eating it soon.
I know my usual fix of soap and water spray will not
work because of the hard shells they have. What can I
do? Thanks, L |
Scale
is hard to get rid of. I've had good luck getting rid of
them by wiping the stems with a cotton ball soaked in
rubbing alcohol.
|
|
Where can I find grains of
paradise spices in Rhode Island? IR |
Grains of paradise (also
known as Melegueta pepper) is a spice that is just
starting to catch on in this country, but you should be
able to find it in most spice shops now. If you can't
find it locally, most of the spice companies online are
carrying it. We found it through
our Mini-Mall.
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|
Wow I have stayed up way to late
reading this site, but what great info! My basil has
kind of beige bumps on it, mostly on the stem just under
where a new leaf would sprout. They are very clustered,
narrow all lined up. I have looked for hours today at
insect egg pictures and can not find one that matches.
I'm not even sure they are eggs, in some places it looks
like part of the plant, how ever it also looks in some
places like whatever it is, is causing a lot of damage.
Please help! Thank you. |
Glad you are enjoying the
site! Did you consider aphids yet? That sounds like what
it might be and they do like that tender new growth the
best.
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|
I just bought a beautiful basil
plant at Trader Joes yesterday. I put a little water and
stuck it outside because it said it needed full sun and
I don't get much sun inside my house. This morning my
plant was wilted and the leaves had brown spots. Should
I have kept it inside? What can I do to save it? Thanks, VL |
Your new plant may have
gotten a bit of a sunburn. Some plants need to be
"hardened off" when introducing them to the outdoors.
This means to start putting it in full sun for just a
few hours at a time, increasing the time by an hour or
so each day. Your Trader Joe's purchase probably just
arrived from a greenhouse so it hadn't seen full sun
yet. I'm guessing it will recover with a bit of tender
loving care.
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|
Hi there, I'm not sure that you
can help me but I'm looking to try and find arugula for
sale online. not the seeds but the leaf. I love having
it in salads but the town that I live in GA, USA has
nowhere that sells it and the nearest store that does
stock it is 2 hours away. Any ideas? Thanks, LH |
The only place I could
find it was at Amazon.com through
our Mini-Mall, but you have
to order a four pound bag. That's a whole lot of arugula
and it costs $10 per pound. Have you considered growing
it yourself? We cover the basics of growing it in the
article "All About Arugula."
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|
What is a sprig of ruda? It is
used in Mexican cooking. LL |
Assuming you mean the
length, a sprig is generally a four- to six-inch portion
of a stem. Ruda is known in English as Rue (botanically
Ruta graveolens) and many people don't consider
it safe anymore. I have actually gotten a rash on my
arms from working with it in full sun.
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|
I'm happy to inform you that
"Orlando Vanilla" will be available in the US within the
next month or less. The US division of Orlando Vanilla
name is "Vera Cruz Vanilla." On their label it will also
say Orlando Vanilla. Exact same vanilla, same company.
They had to change the name for sale in the US because
of some legal reason. I know that it will be on the
shelves at Whole Foods in some of the San Jose, CA, and
bay area stores really soon. For more information
contact - Erica Cruz at emc52484@aol.com. She is one of
the owners for the US division. I hope this helps. |
Thanks for the heads up.
This Mexican vanilla seems to be quite popular with our
readers.
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|
Do you have any suggestions for
preparing pineapple sage? The plant is quite a monster
and taking over my garden, very hardy and nothing
bothers it. I need to harvest it but I have not found it
to be desirable in cooking...SR |
I think of pineapple sage as
a novelty herb, but have been known to toss the chopped
leaves into fruit salsas and to whirl it into piña
coladas. In his book,
The Herbal Kitchen,
chef Jerry Traunfeld suggests using the leaves for tea
and the flowers as a dessert garnish.
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Hi, I am very allergic to any
thing pepper. My questions is ....Is CUMIN part of the
pepper family? Can you give me a list of any or all
spices that are? I know of several but some I have
questioned. Thanks for your response. ID |
As always, I urge you to
seek out such important information from your allergist.
In answer to your question, cumin is a member of the Apiaceae (formerly known as Umbelliferae) family. Black
pepper is a member of the Piperaceae family while chile
peppers are capsicums, a genus from the Solanaceae
family.
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How difficult is it to grow my own
mustard plants/seeds? I live at the 3500 foot elevation
in California. Make a difference? Next question, if you
do recommend my growing my own spice pepper plants,
where do I buy the original seeds? Thank you for your
advice, MB |
I don't think you would
have any trouble growing mustard, even at your
elevation. Most gardeners grow mustard for the greens
rather than the seeds. In my experience homegrown seeds
are rather small and not much like the commercial seeds
we can buy from a spice shop. Of course, you could
always let your plants go to seed to decide for
yourself. As for the pepper, I started to write that it
can't be grown in this country, but then decided to
check that fact. Turns out, some folks are babying
pepper vines along in one way or another. I found a
thread of information over at Dave's Garden. Sounds
like you might want to hunt for a cutting rather than
seeds.
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Might anyone know of a peanut pear
salad recipe that was featured on a can of some
Schilling spice in the 1940's? My 72 year old mom sure
would like the recipe! DD |
I pose your question to
other cooks out there who may recall this recipe...
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I have dried the leaves of my 10
year old Bay Laurel from time to time, however they
never seem to be as fragrant or flavorful as the ones I
buy at the grocery store. I'm wondering why? JG |
One question pops into my
mind for you: are you sure that you have a bay laurel
tree? We have photos of commonly confused plants in the
article "Nine Ways to Enjoy
the Herb of the Year 2009, Bay Leaves." Otherwise,
the finest bay leaves come from Turkey and that is most
likely what we are buying at the supermarket. Penzey's
Spices has a rather
lyrical description of why these are the best bay leaves.
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My basil plants are wilting and I
notice the stems are turning black. I don't see any
slugs. What's happening? JA |
Slugs don't cause leaves to
wilt, they cause them to disappear. Sounds like some
variety of the fungal disease called "wilt." There isn't
a remedy so you will probably need to get a new plant.
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So glad to have found your site. I
am growing my first garden this season including 2 basil
plants. I am hoping to be able to keep some of it
through the winter by drying or freezing. We make our
own pasta sauce, among other things. What do you
recommend about washing basil before you dry or freeze
it? I notice the texture change as soon as I rinse it,
even if I am using it right away, so I hope there is an
easy solution for drying/freezing. Thanks! MG |
I probably shouldn't say
this out loud, but I don't wash herbs from my own garden
before using them. I know I haven't sprayed them with
anything and it rains a lot so they are already clean.
If there is visible dirt you can brush it off.
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I have a pot of basil on my
porch every year that with pinching off, turns into a
beautiful bush & provides much pesto. This year so far
it is being eaten by red beetle type bugs that burrow in
the
soil. When I water the plant they all come running up
out of the soil & I try to grab them all out of the pot.
More come back & the plant is looking chewed up. Buy a
new plant & start over or soapy water into soil? Will
the plant recoup if I do get them to leave? BM |
I didn't realize there were
so many red insects until I started researching your
question. You will need to figure out what the pest is
before you can take action. I suggest you search "red
insects" in the Google photos function to see if you can
find a bug that matches yours. These photos will often
take you to an article about management for that pest.
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I just wanted to let people
know that Herbal House has a new address. This is where
to buy ANGEL DIP, TEASONING, SPICE RIGHT, PEPPER UPPER
AND PINK POPPY DIP. The new contact info is Herbal
House, 74 Mt Airy Rd, Bernardsville NJ 07924 Tel
(908)-953-0863. It seems a lot of people search for
these seasonings and Herbal House has no website so they
can be hard to find. PT |
Thanks for this new
information. You're right, people seem to really like
these items and we're happy to help them find what they
seek.
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I have had several bottles of
cinnamon, bay leaves, chopped chives, ground sage, etc
on the shelf inside of the door of refrigerator for
years in some cases. Some have never been opened. I
thought it was safer storing these items in the
refrigerator than on the shelf, but now I wonder. DJB |
We want to keep spices and
herbs in a cool, dry place. The refrigerator or freezer
has a tendency to introduce a bit of moisture which is
undesirable in maintaining the quality of these
products. You could open them and see what sort of
condition they are in, but you will probably want to
replace them anyway since they are so old.
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I have a simple, but wonderful
tasting mint dipping sauce for BBQ shrimp, meat, chicken
etc. I place 2 cups (packed) of mint in food processor
with 2 T lemon juice and I/2 C of vegetable oil and a
1/4 t of sugar. Mix well. My question is can I freeze
this mixture? Look forward to your response. Thanks. LB |
There isn't anything in this
mixture that doesn't freeze well so I don't see why you
can't. You will probably see a difference in texture of
the frozen sauce as the mint will get a little soggy. If
I were you, I would freeze a small amount and thaw it
out to see if you are happy with the result. NOTE: LB
did try it and was happy. She writes: "After 20 minutes
defrosting the aroma is wonderful and it doesn't look
sad and tastes great---so after being frozen in a
plastic container for 4 days, I will use it."
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Hey pinch of - my basil has black
patches throughout. I live in Texas and it's mighty
warm, but this is the first time this has happened. my
penny royal also has the same. any thoughts? LD |
There are many reasons that
black spots appear on plants. Your best diagnosis will
come from someone who can actually look at the problem.
I suggest you take a sample of both plants to your local
nursery or Master Gardeners' office to see if they can
help.
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My basil plants have turned yellow
and brown spots, can you tell me why? LC |
Sometimes leaves turn
yellow when the plant is overwatered. This condition is
also indicative of fusarium or verticillium wilt. Both
are fungal diseases for which there is no cure.
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I am growing Thai basil (from
seed) in my kitchen window. The plants look beautiful
they are around 3 inches tall. If you look close you
will see there is some type of bug looks like a white
aphid to me but really tiny? There are hundreds of them
on the top and bottom. Where do they come from? This has
never happened to me before with my basil. I have
sprayed it down and pretty much removed all of the bugs.
Do they live in the soil and how do I know they are all
gone? I love having it growing in my kitchen but now I
am thinking about moving it to the garden. I guess I am
afraid of them being transferred to my outside garden.
Any suggestions or info on this would be great. Also if
they are an aphid I thought basil was supposed to repel
them? Thanks. KS |
Aphids love to feast on new
growth so what could be better than seedlings? It seems
most likely that they would have come from the soil, but
it's hard to say. In large colonies some grow wings so
they might have come in that way. Your spray of water is
the best control, however, in the garden other good
pests, like ladybugs and lacewings, will help, too. This
is a positive argument for planting them outside. While
basil is bothered by few pests, aphids are definitely
one of them.
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I'm wondering if there is a
published guideline for herbs that should NOT be mixed
together. I know a significant amount of info about
cooking & herbs but I experiment a lot with them. I'm
wondering if a guideline exists of what shouldn't be
mixed; no particular example, just a list? AK |
I'm not aware of any such
rules about mixing herbs. In general they all work
pretty well together and it is more a matter of taste.
Some are stronger or more delicate than others so need
to be combined carefully. That's where experimentation
comes in.
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Hello there, I have an indoor
Basil plant that I bought potted at Trader Joe’s…I’ve
had it a month and a half or so now, and today I noticed
it had holes in many of the leaves, and upon closer
inspection there was a green worm hiding on one of the
stems. Where did it come from??!?! I don’t think it was
there the whole time, the plant has been sitting on my
sill indoors all this time. Is it still safe to eat the
leaves that aren’t half eaten, or should I throw the
whole thing away?!?!
Thank you for your advice! TF |
The worm may have hatched
from eggs laid on the leaves or in the soil, or it could
have hitched a ride from the greenhouse where the basil
was grown. Sounds like you have gotten rid of it so just
keep your eyes open for others. The plant itself should
be fine and completely edible.
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I was given a small bay tree that
was about 2 feet tall. It's growing indoors as we live
in a very cold winter climate. After the first year, it
had grown about a foot and I repotted it into a larger
container. It has really grown quickly since then. It
just reached about 6 feet tall, but the only side
branches are at the bottom of the tree. Recently, the
tall top of the tree started to lean over. I had to
support the upper part of the tree with string to keep
it from leaning over at nearly a right angle. I would
like to prune it in a way that will stimulate the growth
of more side branches. Can I cut it off about 2 feet
from its top? That's the point at which it is leaning
over. Will that cause more side branches to appear? What
a pleasure to find this website - thank you for your
help! ID |
You are right on track.
Pruning from the top will cause the tree to branch out.
Just keep in mind you don't want to take more than one
third of any plant at a time.
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This may be a stupid question
but is minced garlic you buy in a jar in the produce
section of the store cooked or is it raw? KP |
I think it's a pretty good
question. Jarred garlic is considered to be in the raw
state.
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If I put garlic in a container
with oil and red wine vinegar, is there still a chance
of botulism if unrefrigerated? TS |
Yep, it's the garlic the
creates the potential for botulism.
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Hi, I am a real basil lover! After
many tries, I have finally gotten my basil to thrive
located in my windowsill. I notice that the basil leaves
on the top of the plant are much larger than the basil
leaves on the bottom of the plant. When harvesting the
leaves, does it have any effect on the health of the
plant if I pick the larger leaves (top) before the
smaller leaves (bottom) or vice versa? MBA |
Your basil will thrive and
become more bushy if you harvest the leaves from the
top. Pinch clusters of leaves at a point where they
emerge from the side stem or at other v-shaped joints.
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Hello! I have a question for you
about my basil plant. I live in Houston, TX and am
growing a basil plant in a pot in my backyard. It is
growing nicely, but I have noticed wormlike paths on
some of my leaves. I have attached a picture so you can
see it. What is it and how do I get rid of it? Also, are
the leaves that do not have these squiggly lines still
safe to eat? Thank you so much! CH |
Our policy is not to open
attachments so I didn't see your photo, but it sure
sounds like leafminers to me. Pinch off the affected
leaves and check the plant for eggs to prevent more
damage. The unaffected leaves should be fine.
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I am a first time grower of basil.
I really like the taste and thought I would try to grow
it on my own. Started from seed and the plants were
about 2-3 inches tall, full of leaves and doing well.
Overnight I only have stalks growing now, no leaves and
they look bad. Can you tell me what is going on? Thanks.
NA |
This could be a common
condition called "damping off," but it sounds more like
a chewing pest to me. That leaves it wide open to
anything from caterpillars to deer depending on where
you live.
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Hi. I'm a beginner cook. I would
like to know general rules, like what spices are best
used with what meat, and whether fresh or dried spices
are better. I mostly prepare chicken, pork, beef and
fish dishes. Any help would be appreciated. Thanks! CC |
This website is your best
place to start for this sort of information. Check out
our Articles List for all
the topics. In particular you may want to visit "Basic
Guidelines for Seasoning with Herbs and Spices" or
the ever-popular "Fresh or
Dried?"
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Good Afternoon, I came across
your website looking for information about planting a
Herb Garden. I am going to have 3 ~ 2’x8’ raised beds
for both herbs & vegetables. Where can I find info about
what herbs go/should be planted next to one another or
what herbs should not be planted next to one another
too? Also recommendations for herbs to intersperse with
vegetables. This is my first try at herb gardening and
all this has been brought on by my granddaughter who has
never had a garden.
Any other suggestions or references to other sites for
information is most welcome and appreciated. DA |
The most important
consideration for planting your beds is the water needs
of the plants. Annuals, like basil and chile peppers,
require more water than established perennials like
tarragon and rosemary. I suggest you plant one bed as a
permanent herb garden and then use the other two for
vegetables and annual herbs. See the article "Herb
Harvesting How-To," as well as many other articles
about growing herbs on this site. Seeds of Change
website has
this wonderful article about Companion planting.
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Hi, I was scraping seeds out of
large jalapeños (thankfully, from what I’ve been
reading, I was wearing rubber gloves) when I started
coughing and felt like was having an anaphylactic
reaction to them. Had to run outside to catch my breath.
Does this mean I’m allergic to them or is this a typical
reaction? Thanks, KB |
Most sources that recommend
wearing gloves when handling chiles will also say to
avoid inhaling the fumes. As you found out, they can be
quite intense.
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I am looking for
celeriac....either fresh, dried or powdered...where on
earth can this be found? Thanks CD |
This is really a fairly
common root vegetable in the produce department at
supermarkets although it is often sold as celery root.
I've never seen it dried or powdered.
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Is mint with rust safe to eat?
Should I throw out the whole plant? and how do I prevent
it in the future? Thanks, SZ |
Rust is a fungal disease so
that is definitely not desirable on the dinner table.
Rust is also nearly impossible to eradicate so you might
as well get a new plant. Good air circulation is an
important way to prevent rust. Also important is to
avoid getting the leaves wet when watering.
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Hello, Please can you give me
some tips on how to cover the bitterness in taste of the
perennial basil in a pesto for example? Thanks, RF |
Bitterness can be hard to
mask, but you might try adding a couple of cherry
tomatoes (as we do in our
Cooking School Pesto recipe). Some people add a
pinch of sugar to tomato sauces to prevent them from
being bitter so you could try that too. One more idea
would be to use less basil and more parsley in your
pesto.
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Love your web site! Found it
while the TV was off due to weather; which is part of my
question. I live in zone 6. As an avid cook, nothing
beats fresh herbs. After a bad first attempt I raised
the bed six inches, that really helped. I grow
completely organic. My question is: any idea, other than
five gallon buckets, to keep parsley from getting beat
down by heavy rain, which we are prone to? Thanks, JB |
The only thing I can come up
with short of an umbrella would be to offer your parsley
some support in the way of staking and tying. The more I
think about the umbrella, however, the more I think that
might work. You could find an old one and sink the
handle into the garden, then when the rain starts, just
open it. Hmmm...
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Can you please tell me where I
might buy black poppy seeds for use in baking? I have a
lovely recipe for poppyseed lemon cake but had to use
caraway seeds instead as I couldn’t find poppy seeds
anywhere. DG |
I see you are writing
from the UK so I can't recommend any particular physical
places, but I did find it available online at the
Spices of India website.
World Spice Merchant, based in Seattle, Washington
here in the US, also says they can do international
shipping...for a price.
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Hi - I've been reading your Q&A
page this evening and you certainly are a wealth of
knowledge! I didn't see anything that pertained to my
situation so I'll ask directly: I live in central Texas
(Austin), which seems to be a great climate for
rosemary. A friend is moving and offered to let me
have/transplant her rosemary bush, which I'd love to do.
However, you say that spring and fall are the best times
to do this, and now it's already in the 80-90 degree
range here (Fahrenheit). Is it unwise to transplant in
this weather? And do those times also apply to planting
rosemary plants purchased, say, from a nursery? Thanks!!
JR |
You can transplant at any
time of the year, but the heat will be added stress so
you'll want to baby your plant along for awhile. Make
sure the soil it goes into is high quality, maybe add a
bit of compost if you're putting it into the ground, and
provide plenty of water as needed. Do keep in mind that
rosemary doesn't tolerate "wet feet" so don't overdo the
water either.
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What is the best way to have long
term storage of Saffron? TE |
As with all spices, heat and
light are the enemy. Your saffron probably came in a tin
or a glass vial so leave it in that and store in a cool,
dark place.
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I didn't know that I'm not
supposed to refrigerate fresh garlic. It's been in my
refrigerator for about 4-5 days. Is it still ok to use?
TS |
This is more of a quality
issue than a safety issue in that garlic and onions get
soft and will sprout more quickly when refrigerated. If
the garlic is still firm and unsprouted, it should be
fine to use.
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Is there a difference between
ground and dry oregano? FP |
Ground oregano is dry
oregano that has been processed to a powder. They are
interchangeable although you would want to use a little
less of the ground product just because it takes up less
room in a measuring spoon than the dried leaves.
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Hi I was planning to make a
special tea with fresh mint leaves inside of them but I
was wondering how long would the fresh mint lasts inside
of the hot water or how long would it be before the
fresh mint went bad. If you can answer my question I
would be very happy. Thank you so much. YA |
If you are planning to make
a tea blend that won't be consumed right away you will
want to use dried mint leaves because they would likely
mold if not completely dry. For brewing the tea, you
just need to steep it for about three minutes in the hot
water whether it is fresh or dried.
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Like many cooks, I also garden. I
want to grow my own sumac, but can't find a source for
viable seeds for the edible variety. Don't know if it
will grow here in coastal Oregon, but other sumacs do,
so I'd like to try. Can you help me? AB |
It's a good idea, however,
I sure couldn't find any sources for the seeds or
plants. You might want to contact a nursery that
specializes in rare and unusual plants to see if they
could help you find Rhus coriaria seeds.
Nichols Garden Nursery is in Oregon and could be a
good place to start.
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When we were in Hawaii, we saw
a spice called "furry caca". Supposedly, is was a spice
for rice. Longs drug store had it but they were out.
What is it and where can I get some? Thank You. LM |
Your spelling is quite
creative, but you might have more luck finding this
Japanese seasoning by looking for furikake. It is a
savory combination of dried fish, seaweed, sesame seeds
and a wide variety of other ingredients depending on the
manufacturer. You can order it from
our Mini-Mall or look for it
at your local Oriental market.
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Hi! I have tried over many years
to grow apple mint and always find it a struggle. I had
a lovely plant last year, this year the base of the stem
is brown with lots of small white/creamy spots. Some of
the lower leaves also have this same problem. What is
it, what can I do and is it safe to eat. Thanks DG |
Sounds like it may be a
fungal disease but there is no way to say for sure
without seeing it. For the best diagnosis take a sample
of the problem to your local nursery or
contact Master Gardeners in your area.
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Hi, I am trying to make a healthy
smoothie and the recipe calls for "a node of cilantro".
How much cilantro is that, please? SS |
That's a new unit of measure
for me. I looked up the dictionary definition of node
and, in botany, it refers to a joint in a stem or the
part of stem that bears a leaf. Your recipe writer
probably means a sprig.
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I am washing and packing to
sell 'nice large' bay leaves at a market and was told by
a "Miss Know all" that this particular tree is not a
'cooking' bay leaf tree. Is this possible?? Please help
me before I pack. HH |
This is a common mistake.
Find pictures of bay and other plants it is often
confused with in the article "Nine
Ways to Enjoy the Herb of the Year, 2009: Bay Leaves."
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My mother made perogies with
cottage cheese smothered with melted butter and topped
with chopped "mint". The Food Channel refers to mint for
cooking also. When shown, they appear a dark green. I
did not relate this to the spearmint family, but that
seems to be the majority. I found some in the back yard
that match the pictures on your website and my cat loved
them, so I thought it was cat nip. When I taste the
leaves they are not palatable nor minty tasting. The
edges are a little more rounded vs. pointed. I want to
find the same mint she used years ago. Any advice? CJM |
Those perogies sound
yummy! Spearmint is the most common cooking mint. You
might start by trying to find out where your mother got
the mint. Did she buy it or grow it? Maybe someone in
your family knows.
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I have a recipe that calls for 2
sprigs of dill. What is a sprig of dill and if all else
fails can dried dill weed be substituted and if so how
much? G |
A sprig of dill is a length
of the plant with the leaves still on the stem commonly
about six inches long. Two sprigs isn't really very much
so you might use a half a teaspoon of dried.
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I am trying to make a lavender
simple syrup. The recipe calls for 3 T fresh or dried
lavender flowers - I have lavender oil - how much should
I substitute for the 3 T? D |
Unless you are 100% positive
that your lavender oil is food grade, I don't think you
should make this substitution. If you are sure that it
is edible just start with a drop or two and give a taste
to see if you are getting a nice flavor. Too much
lavender has a tendency to taste medicinal.
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I have heard that garlic which is
not ORGANICALLY grown is very bad for your health. Is
there any truth to this and if yes why? BS |
While organic garlic may
have more health benefits than that grown
conventionally, I can't imagine that all of the past
studies that prove how healthy it is have used only
organically grown bulbs.
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Can you eat dried mint? Can you
also put dried mint directly into hot water to make mint
tea, at the same time eating the mint? E |
Dried mint is an herb just
like any other dried herb so there is no reason you
can't eat it.
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Hello. I love your website. I am a
plant lover and decided to buy a boxwood basil plant to
add to my garden collection. I don't know much about
this type of basil but have learned from reading your
website that I need to punch off the flowers that are
starting to appear. Which is off because it is a new
plant. My question for you is. How long can my boxwood
basil plant live? Its not your normal basil as it grows
in a tight roundish bush with tiny leaves. Anyways. If
you could give me more info I would greatly appreciate
it. Thanks. M from AZ |
I wasn't familiar with
this
new offering from Burpee until you asked. The
company lists it as an annual, meaning it should live
for about a year. In your warm climate, however, it
might live longer. The plant may be new to you, but if
it is a good size it has probably been alive for some
time.
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My daughter consumes a whole
packet of cardamon pods each day, eating them like
sweets uncooked. .... she seems to have an addiction
because if there aren't any in the house she becomes
very irritable. Is it dangerous to the body to eat such
large amounts? Thank you so much for your help. CH |
Women
who are pregnant or nursing as well as people who have
trouble with gallstones should avoid large amounts of
cardamom. Your daughter's consumption sounds excessive
to me (and expensive!) and I think you should check with
a health professional about the potential danger of such
a habit.
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This is my first visit to your
website It won't be my last. I also am interested in
finding pastry spice as my Mother's (she is now
deceased) recipe for raisin cake called for it. I am
about to make it again and made some queries at the
local Bulk Barn. The clerk did some searching and could
find nothing. Last time I made it I used something
called 5 spices. Can you tell me what is in that or for
that matter allspice? thanks for any help you can give
me. RG |
Chinese five-spice powder
is usually some combination of star anise, cinnamon,
cloves, fennel and Szechuan peppercorns. Recipes vary
and your "5 spices" may be a blend of something else for
baking. Allspice is not a combination of spices but a
single spice. Please see the article "All
About Allspice."
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|
A local Thai
restaurant serves toasted, very smokey dried crushed
chili flakes
with its other table condiments - the first I've seen of
this. You just sprinkle on your food - adds heat and
great flavor. They are almost black, but you can see
they were red to begin with. The taste/odor is again,
very smokey, not just like any crushed dried chili
pepper. We cannot communicate well enough with the
serving staff to figure out how they do it. The Thai
chilis I have found (in San Francisco) are all fresh.
Only Asian whole dried chilis I have found are Japanese,
although I did find a Thai store that sells dried,
already crushed Thai chilis - crushed, not whole. I
toasted them (almost killed myself inhaling the fumes -
is that dangerous, by the way??) but they do not taste
the same, they don't have that wonderful smoke aroma.
The restaurant actually showed us a whole one, already
toasted and black, but it wasn't all crushed up yet, so
they obviously buy them whole and crush and toast them
themselves. They told me they sell them at a particular
store in SF, but I couldn't find them. Any help at all
on this? Thanks very much! MA |
I wonder if they might be
chipotle chiles? Chipotles are smoked jalapenos. (See
the article Smokin' Chipotles) You can get them
dried, whole or ground, or in a delicious adobo sauce.
They are Mexican rather than Thai but chiles have a
tendency to travel. We do need to be careful when
handling chiles, as you discovered, this is the same
thing that is used to produce pepper spray.
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I'm glad I found your website. I
just bought a potted mint plant that was very healthy
looking but has started having a problem with
whiteflies. I have been using some leaves in my cooking
(really good in wraps or in Thai curries with coconut
milk) but I started to notice tiny brownish/blackish
dots all over the undersides of the leaves. I can't tell
if this is a normal part of the plant or if it has
something to do with the whiteflies. It's definitely not
their eggs (which are larger and whitish) and from what
I've heard it doesn't sound like their droppings. They
are tiny, almost like hairs, but it's too difficult to
get them all off and I'm not brave enough to eat my mint
anymore. Would you happen to know anything about it?
Does mint normally have tiny dark specks under the
leaves? S |
Rust is generally the only
disease that will bother mint so that's out. You might
want to do a little research into mites, spider and
others, as this seems to be a frequent problem with
mint.
|
|
I have successfully grown mint
sunk in a herb garden for years, but had to move the
garden a few years ago. Unfortunately my mint did not
survive in the transplant pot over the winter. It was I
believe a Perfum Mint, but I use it primarily for mint
tea and other beverages. I liked the subtle mint flavor
in the tea. I have seen Spearmint and Peppermint as well
as Chocolate Mint at a local store, but am concerned
especially with the latter type of mint. What type of
mint would you suggest that I replant this Spring that
will offer a similar subtle flavor? Thank you. JS |
I'm not familiar with
what you call perfum mint. Spearmint in a good
all-purpose choice for cooking and tea. Peppermint has a
bit more of a bite and chocolate mint is peppermint with
just a hint of chocolate.
|
Hi, Thanks for your help in
advance. I have planted some basil seeds in a Flaired
window box 5-3/4"h x 24" w x 10-1/2" d . I have used
Potting Mix soil. I planted the seeds half an inch below
the surface of the soil. first of all I wanted to know
if the soil is proper for planting basil. secondly How
long should I wait till I see some growth. It has been 3
days now. It seems like nothing is gonna happen.
Thanks, SS |
You might have more success
with a seed-starting soil blend but, personally, I find
that stuff difficult to work with. Basil seeds take a
week or even two to germinate.
|
|
Do you have any suggestions on
how I can get tahini easily out of a can or jar? I have
a jar of it and also a can. They both seem to be almost
rock hard and impossible to get out. I am ready to just
throw them both out. Help!!!! Thanks for your help. C |
It's always best to use tahini at room temperature. If you are still having
trouble you might try heating it slightly in the
microwave or in a pan of hot water. Be sure to remove
the lid before trying that.
|
|
Is it possible to root a bay
laurel cutting? Can you tell me how? Thank you. BG |
Bay laurel is notoriously
difficult to propagate. The best way to attempt it is
through the process of "layering." Basically, you bend a
branch down, nick the bark with a knife and fasten it to
the ground under soil. You might also try taking a
cutting and using a rooting hormone. Be aware that it
may take months for the plant to root using either
method.
|
|
My basil plant has been
flourishing with great leaves, and looks great, except
for one thing. As of yesterday, there have been bumps
that appear to be growing FROM the plant alongside the
stems. They're of the plants colour, but they're along
side the stems and follow all the way up...what is this?
I thought they were bugs, but they seem to be a part of
the plant....? |
Sounds like maybe the plant
is doing so well it's decided to spread some roots. I've
seen this before. If you took a cutting and rooted it in
water, the roots would emerge from these bumps.
|
|
Hi, I've noticed that a lot of
store bought mustards contain 'vinegar' as an
ingredient. I'm wondering if they're referring to
regular white vinegar. The reason I'm curious is that
I've seen many recipes for mustard now that contain
elaborate ingredients (ie., red wine vinegar, white
wine, etc). I'm curious if I can just use regular old
white vinegar to make my mustard. Thanks, AB |
My guess is that your basic
commercial mustards contain the cheapest ingredients
available and that is likely white vinegar. Those other
vinegars like balsamic or red wine often have a higher
acidity and more flavor than the basic white, but you
could certainly achieve mustard with it.
|
|
When I measure lemon peel, am I
supposed to pat it down to measure or leave it fluffy?
Similar to brown sugar which I compress to measure, I
assume I should pat down the peel… What say you? NH |
I say you you put it well,
not necessarily packing it like you would brown sugar
but patting it in a little to compact the measure.
|
|
Hi, thanks for your help. I
live in San Francisco and just put some basil plants out
in planters on our deck. I have found the upper leaves
of the plants being eaten by something. I examined the
plants and found a small, light brown, translucent
winged insect about ½” long under a leaf. I can’t
identify the insect, can you? jm |
I found two insects that
meet your description, Braconid Wasps and Lacewings, but
they are both good guys who feed on the insects that
damage our gardens. This is a good example of how the
pest we see may not be the one causing the problem.
Looking into what these two like to eat may give you
other ideas as to just who is eating your basil.
|
|
Hi. My question may sound a little
different than most regarding basil, but I am interested
in harvesting the buds from my basil plants (once
they've formed), for their medicinal value. The plants
are each about 7"-10" tall. My question is, are there
any things I can do (besides using a higher phosphorus
fertilizer) to increase bud production and/or size?
Also, if I harvest the buds right before they are about
to flower, would they still be free of seeds? Thanks, JP |
Basil loves light and heat
so it would help to give the plants as much sunshine as
possible. The seeds don't form until after the flowers.
|
|
I see where a lot of people are
asking about how long the big jars of garlic are good
for...like the ones you buy at Costco. I found that if I
used a clean spoon EACH time there was never any
spoilage...I actually used one of those big jars over a
year's time and it was good till the end. The one
before, I was not so careful with and it spoiled within
a couple of months. RF |
Using clean utensils is a
good policy for every sort of jarred product.
|
|
I planted basil seeds a week
ago--Genovese, I believe. I've kept the soil moist, but
have noticed coriander-sized white pods in my basil
pots. I say pods because they squish when I squeeze
them. I just want to be sure this is normal, that these
pods are not fungus or some other kind of pest. Is this
simply the seed germinating, and I didn't cover them
well enough with soil? DG |
The seeds germinating
should look more like a sprout. I'm thinking you might
be seeing slug eggs. They look sort of like little
pearls. It might also be perlite in the seed starting
mix although that is firm, not squishy.
|
|
Can bay leaf grow in
Washington, DC and can bay leaf be stored in a freezer?
Love your site. DW |
I'm thinking the
temperatures in DC drop well below 20 degrees for
extended periods of time in the winter, don't they? If
this is the case you would want to grow bay in a
container that you could move to a protected area during
cold spells. You could certainly store bay leaves in the
freezer but they dry so well, I don't see the point.
|
|
Just wondering...what IS the
difference (taste, advantages, disadvantages) between
fresh garlic and garlic that's been hanging in the
cellar for months? |
Gourmet Garlic Gardens.com has an excellent article on this subject.
You will find it under the heading "Making
Good Garlic Last as Long as Possible."
|
|
I have some Sierra Nevada Stout
and Stoneground Mustard sealed in jars dated with a
shelf life of 2007, my question, is this still good to
eat and would it harm us? We love this mustard and I
bought a whole case. Thank you. N |
Unless a mustard contains
perishable ingredients like eggs or fresh vegetables it
doesn't really "go bad." I suggest you call the
manufacturer and ask them what they think if you are
uncertain.
|
|
I was wondering, what other
uses are there for fennel leaves and stalks? JM |
Have you seen the article
"All About Fennel?" You
will find links to other ideas on this page as well.
|
|
I buy basil from grocery stores in
the winter. After days in the refrigerator, the leaves
get black spots. Are they still edible for use in pesto?
Thanks for your help. God bless you. DJ |
A few black spots would be
harmless unless you see mold, but like I always say, if
you find it icky, don't eat it!
|
|
I have a basil plant, which at
first glance looks pretty healthy and full. However, I
noticed that some of the leaves are quite shiny and a
little sticky. Also around the outside of the pot is
sticky. I haven't been able to see any bugs on it. What
do you think is the problem? IR |
Although it could be
completely unrelated to nature, like something was
spilled on the plant, a sticky residue is often
associated with "honeydew," or excrement from a variety
of bugs. Since the plant seems healthy enough, you might
try just giving it and the pot a nice bath is plain
water and then continue to monitor it for some sort of
insect.
|
|
I've been reading about the
dangers of Garlic in Oil. Is it safe if you've cooked
the garlic & oil together to a point of boil, then jar
it? Refrigeration of course is a must. Just wondering if
cooking it before hand makes a difference. Thanks for
all the info! JH |
As far as I can tell, the
general guidelines of keeping garlic oil less than one
week in the refrigerator stand for that which is cooked
as well. Botulism is definitely not something to push to
the limits.
|
|
Hi! Because St. Patty's day is
just around the corner, I am making my official St.
Patty's Day drink the Mojito. I have found that the
flavor I like best is Spearmint. Do you guys have any
suggestions for extracting the flavor or recipes for
mojitos that are good? I noticed in Cuba that they look
like they boil the mint down and extract the flavor in a
simple syrop mix and then add that to the soda and rum.
Do you guys have options for the perfect mojito drink?
Thanks, KM |
Unfortunately I didn't get
to your letter until St. Patrick's Day so my answer is
not timely for your celebration. One trick to getting
the most herb flavor into a simple syrup is to use a
good handful of the fresh leaves and let it steep for 30
to 45 minutes. Most bartenders I have seen "muddle," or
crush the fresh leaves with sugar right in the glass. I
guess you will have to do the research to find out which
method you like. Do be sure to let us know.
|
I read an article on your
website by Sandra Bowens about freezing Basil. (see
A Bounty of Basil)
I have an AeroGarden in which I grow basil. After
harvesting , I place the basil in a plastic bag and
freeze it. I remove the bag from the freezer and quickly
use a rolling pin to shatter the leaves & stems into
small pieces in the bag!
Can then be refrozen ready for use. Works very well! JL
|
Thanks for the hint. I tried
this and I think it's a great idea. Now I have my own
little bag of shattered basil in the freezer!
|
|
If I eat garlic raw for health
benefit only, and if I buy peeled garlic in a jar, ( vs.
freshly peel right before I eat), does the garlic still
has same amount of active ingredient? Meaning do I still
get as much benefit from it? thanks. BYG |
The latest research
indicates that garlic that is crushed and allowed to sit
for about 10 minutes yields the maximum amount of allicin. That said, if you are buying whole peeled
garlic it should stand to reason the benefits
would be equal. I could only find
one source that said chopped garlic frozen for three
weeks still had the same health benefits.
|
|
I have some good spices that
have dried up in the bottles or packages, can I save
them and how? EB |
I'm not clear on what you
mean since most products sold in bottles and packages
are already dried. To see if they are still viable, try
crushing them between your fingers to see if they still
have a nice aroma.
|
|
I was at a Mexican grocery store,
and asked for cayenne peppers. They didn't have any idea
what I was talking about! They had shelves and large
tables heaped full of peppers --- chili this and chili
that. Some looked suspiciously like cayenne, but neither
they nor I had any idea if something labeled "chili
whatever" was in fact the "cayenne" pepper with which I
am familiar. It looks to me like "chili" is simply the
Mexican word for "pepper." My question is: What is the
Mexican name for "cayenne" peppers? Thank you, JG |
Chile peppers get
complicated in any language because there are so many
different types and local nicknames. From what I can
determine Pimienta de Cayena is Spanish for cayenne
pepper.
|
|
I made my own pesto and friends
started to order from me, and so I'm thinking of selling
pesto as added income, but I don't know the shelf life
of a bottle pesto if I store it in the refrigerator? WLU |
For my own consumption, I
don't like to keep pesto in the refrigerator for more
than a couple of weeks. It does freeze well. You might
want to check with your local health department for
guidelines before you start selling a perishable
product.
|
|
I purchased a Red chili Ristra
several yrs ago..and have kept it in my house
..hanging...HOW long will this ristra last for edible
purposes? Do they go bad? Lose flavor over the yrs? Does
it get to a point where it may be too old and should not
be processed for eating any longer? thank you so much,
SK |
Seems to me a couple of
years or so would be a good limit but I can't come up
with a good reason why. It is a dried product so if that
process was done right, the only worry would be is if
they still taste good. You might want to simply try one
of the chiles to see if it has any flavor.
|
|
Where can I buy edible paper in
Calgary Alberta Canada? JM |
This isn't really my
department but I was intrigued by how someone might use
edible paper. Looks like
Cakeworks on 26th Street would be a good place to
start.
|
|
Hi! I was going to roast a bulb
of garlic today, but when I cut into it, the inner
sprout was green. I have heard that this will lead to
bitterness. The sprouts had not protruded out of the
paper yet.
Would these bulbs still good to roast, or should I look
for some with no green? Thank you, CT |
Cook's Illustrated did one
of their big tastes tests on garlic with the green
shoots left in or removed. They determined that the
green sprout does indeed make a dish harsh and bitter.
|
|
Is Chinese hot mustard powder the
same thing as ground mustard? JD |
Botanically, Oriental
mustard differs from yellow mustard, but in general
prepared Chinese mustard is hotter than others because
it is served right after mixing.
|
|
Hello, I have a "Winter Creme
Fraiche Baked Potato Soup" recipe. What and where
is creme fraiche? The recipe calls for 8 oz. Thanks DL |
Oh, that sounds yummy! Creme fraiche is a delicious thickened cream. You can
often find it at more upscale supermarkets in the cheese
department.
|
|
I have a recipe that calls for 5
sprigs of rosemary. How much dried rosemary should I
use? BM |
I think I would start with
about one teaspoon dried rosemary for this switch and
then taste it to see if that is enough.
|
|
A&P always carried Master
Choice Great Shakes Grilled Steak Seasoning. I can no
longer find it nor anything with same ingredients. any
suggestions on where I can get more? I tried several
A&P's with no luck and Master choice brand is made just
for them. Any way to purchase this online? KD |
Have you tried McCormick's
Montreal Steak Seasoning? A single source on the
Internet says that the Master Choice product you seek is
the generic version of the Montreal blend.
|
|
What is the nutritional value of
sumac? We bought a kilo bag of this at a local store,
the plastic bag it was in was quite sticky to the touch,
can you tell us why? DR |
You'll find all I know
about the food value of sumac on the "Nutritional
Q&A Page." Some spices cause plastic to deteriorate
a bit so this may be why your bag is sticky. I haven't
had this problem with sumac before but it is common with
ginger and turmeric.
|
|
We love to make home made garlic
butter (with salted butter). What is the safe storage
life if stored in the refrigerator and freezer? Thanks.
LG |
It is best to treat garlic
butter like any prepared food. You wouldn't want to keep
it more than 5 days or so in the fridge, but you could
freeze it for about six months.
|
|
Should I just toss 12 bottles of
mustard seed that is over 20 years old? |
Probably. Try mixing some of
the crushed seeds with water to see if they are still
viable.
|
|
Greetings! I have always
refrigerated my homemade mustard in the refrigerator.
The recipe I've been using which includes eggs has to be
cooked on the stove for about 10 minutes, which is then
placed in jars. The mustard keeps for about a year in
the frig....but what about shelf life in the pantry? I
just read another website and it said that "commercial
mustard" has a shelf life of 3 months...what's the
difference by being commercial? Are there different
requirements? Is there a "test kitchen" in Phoenix, AZ
where I can take my product to be tested? I may have a
chance to sell my product to a gourmet market and want
to be safe if the product is left out on the shelf.
Appreciate any suggestions you may have to offer. Thank
you-DW |
Since your recipe contains a
perishable ingredient like eggs it should be
refrigerated. Commercial mustard is processed
mechanically and also contains preservatives to make it
shelf-stable. If you want to market your mustards
commercially, you should check with your local health
department to ensure you meet their requirements.
|
|
I am searching for Schilling
Vegetable Seasoning Supreme product. It also says
"Buttery Herb" on the front panel. Please help me find
it! Thank you. CDC |
These days it is called
McCormick Vegetable Supreme. If they don't have it in
the spice aisle at your supermarket, maybe they will
order it for you.
|
|
Dear A Pinch of: If I were
going to buy 5-8 "must haves" for any basic kitchen
pantry, which spices/herbs should I include? I have an
old stock of misc. things that have moved with me from
house to house and I know it is time to start fresh.
Thanks!
A fan in Ohio |
To me, the basics would be
black peppercorns (with a peppermill), thyme, ground
cumin, Hungarian paprika, a good quality chili powder
blend, Italian mixed herb blend, ground cinnamon, sesame
seeds and dill weed. It depends largely on what you like
to cook. Someone who cooks Mexican dishes frequently
would need different seasonings than one who enjoys more
Italian fare. Perhaps the best way to stock a spice
cabinet is to accumulate ingredients as recipes dictate.
|
|
Hello, It is winter in
California (end of January) and my basil plant has all
gone to wood, like a tree that has lost its leaves. Will
it come back in the spring? Or is it time to throw it
out? Thanks, LR |
If you scratch the stem and
it is still green underneath I would say wait to see if
it sprouts new growth. I haven't seen a plant do this
but I've never grown basil in California, either.
|
A follow up from a previous Q&A:
Hi. You answered my question about a source for brown
mustard powder with hulls removed--you suggested
Penzey's. Thank you for considering my question. I was
also able to discover that Wisconsin Spice Co. sells
brown seed powder without the hull material. Again,
thanks. DD
|
|
Hello, I just bought 26 new
fresh herbs and spices for cooking at a Cider Mill Farm
market that gets these spices and herbs in bulk and bags
them for consumer purchase in small amounts. In wanting
these spices I found this to be lower in expense. I also
bought bottles to store each of these items in from the
same place at .99 a piece. I figured the one time bottle
expense would make the purchase of replacing cheaper.
But now that I have all these spices and Herbs bottled,
marked and dated, I came across a couple of sites that
say to use glass bottles as storing spices and herbs for
long term use is not recommended as the odor of the
plastic is taken on by it's content. The bottles I
purchased are plastic so needless to say, this is
upsetting. McCormick's products are sold in plastic so
this isn't something I even thought of. What would you
do had this been you? Would you go ahead and keep the
plastic jars since doing so would avoid the waste of
spent money, or would you eventually replace them with
glass? Thank you for your advice, SG |
My spice cabinet is a
mixture of glass, plastic bottles and tins. While it is
true that some spices like ginger and turmeric have a
tendency to degrade plastics, most seasonings are fine
in plastic. The real key is to make sure that the
container is considered "food grade." These are made
from polycarbonate, polyester or polyethylene. Since you
purchased the bottles from the same place as the spices
they have probably done the homework for you. Ease your
mind and give them a call.
|
|
I saw a food special about Indian
food in NY and they mentioned a shop/nursery in NJ that
specializes in rare Indian herbs and spices. What is the
name of this place? MS |
It's hard to say. The Garden
State seems to have many, many nurseries. Did anyone
else see this program and catch the name?
|
|
Hi! My recipe calls for one
cardamom pod. What is the equivalent of dried cardamom?
Thanks! SS |
I would use about 1/8 of a
teaspoon of ground cardamom to equal a single pod.
|
I have a question about mustard
recipe development. I've been making my own mustards for
few weeks now, but I'm having a problem. I cannot seem
to make my mustards "mellow". All of them seem to
develop an insane horseradish/wasabi character to them.
I've been grinding the seeds into a fine powder then
adding the other ingredients (water, wine, vinegar,
etc.). What should I change to lessen the volatility of
the ground seeds? Thank you. DG
I have a couple of ideas.
Maybe you should soak the seeds overnight in the liquid
called for in the recipe. I'm not sure if that would
make a difference, but that's how I've always done it.
The book
Gourmet Mustards
says that using
vinegar instead of water produces a milder mustard.
Perhaps you are just using too much mustard. In their
Basic Dijon-Style Mustard, they call for 2 cups wine to
1 cup dry mustard. And, lastly, don't refrigerate the
mustard until it has reached the degree of mellowness
you desire. Refrigerating "sets" the heat.
Hi. My husband and I have made
a New Year's resolution to try 1 new recipe a week.
Since I am not a very good cook, I am learning new
spices and how to do new things. We live in Kenosha, WI.
We found a new recipe for this week - Rotelli with
Roasted Asparagus, Chicken, and Lemon Thyme. However, I
cannot find any Lemon Thyme - anywhere. I checked all
our local grocery stores and cannot find it. Is there a
good substitute? Can I use ground thyme and ground lemon
peel? Thanks! J&J |
That's a good
resolution--I hope you'll include some of the recipes
from this site, too. (Don't miss the
Recipe Index.) You could
substitute the ground thyme and dried lemon peel but I
think you would get better results with plain fresh
thyme plus the lemon peel. See the article "Fresh
or Dried" for a conversion plan.
|
|
Can you suggest a trick for
storing garlic in a high humidity area (Hawaii)? It
seems to go mushy pretty quickly. Thanks! SC |
You might want to try one of
the little Garlic Keepers that are available. They come
in ceramic or terra cotta and have holes in the sides
for ventilation as well as a lid to keep out light.
People are giving them rave reviews on all the shopping
sites I saw.
|
|
I recently purchased a jar of
organic Tahini paste from a health food store. I have
stirred it up and it is the terrible bitter taste, is
this the way it is supposed to taste, how can you stand
to use it? BS |
Unlike the other
delicious nut butters that are available, tahini is more
of an ingredient than something to enjoy on its own. It
is often called for in hummus and salad dressing
recipes. Read more on the subject in the article "Tahini
in Your Kitchen."
|
|
Hello: Can you tell me if there
is a difference in nutritive value between fresh garlic
and garlic powder? And is there a difference in
nutritive value between fresh ginger and ginger powder.
There is a distinct difference in taste between fresh
and powdered forms in both garlic and ginger. The
powdered form is bland. Thank you very much and very
much obliged. SCW |
You're right about the
distinct difference in flavor of fresh or dried ginger
and garlic, but I suppose that is true about most foods.
Anyway, here's what I learned about the nutritional
values at a nifty site called
NutritionData.com. In garlic, measuring 1 ounce
fresh vs. 1 Tablespoon garlic powder: total weight
28g/8g; calories 42/27; no fat; protein 2g/1g;
carbohydrates 9g/6g; dietary fiber 1g/1g. For 1 ounce of
ginger root vs. dried ground ginger: total weight
28.35g/5g;
calories 22/18; no fat; protein 1g/0g;carbohydrates
5g/4g; dietary fiber 1g/1g. Interesting, isn't it?
Thanks for asking.
|
|
Can you tell me the benefits of
whole dried lemons (crushed) from middle east versus
fresh lemon juice (squeezed). Thank you SM |
You stumped me a bit on
this. Dried lemons seem be be prized by cooks perhaps
because they are delicious and difficult to find outside
the Middle East. They impart an intense lemon flavor but
should be removed from a dish before serving. I am
guessing that in contrast to a squeeze of fresh lemon
juice added at the end of the cooking process, dried
lemons provide a deeper flavor to foods because they can
handle long cooking times.
|
|
Can cilantro be substituted for
basil? Thanks. VV |
The leafy herbs are usually
interchangeable so this should work in most cases.
|
|
Can I substitute yellow mustard
(for hot dogs) for dry mustard? HH |
I don't see why not. You
could start with equal amounts and then adjust as
necessary.
|
|
Is rye seed and caraway the
same? Can I use caraway rather than rye? WZ |
We don't usually eat rye
seed, which is more of a lawn grass or grain crop. I'm
thinking you might be confusing the seeds that are in
rye bread as rye seed when they are actually caraway
seeds.
|
|
I am looking for a poster of
the Scoville heat unit of peppers. This for cooking
reference to be posted in a kitchen. Thanks. RM |
It is a good idea, but
apparently one does not exist. The gang over at
Wikipedia have put together a good
list of Scoville ratings that you could print to
keep handy in the kitchen.
|
|
Hi. Thank you for the wonderful
website. I have a recipe that calls for Mint stems.
Which part of the stems should I use? The tender part
near the leaves or the thicker lower parts? Thanks. DL |
I'm curious what you are
making? The tender stems near the leaves would probably
have far more flavor than the more woody lower stems,
however, if you are using them as some sort of skewer,
the sturdier the better.
|
Please help - I was given a
beautiful Basil plant from a friend but now it is being
eaten by something white and rectangle that is attached
to the bottom of the leaves - how do I get rid of it?
Thanks. LS |
My first impulse is to
suggest you have a mealy bug infestation, but mealy bugs
don't eat the plant, they suck the juices. If this is
actually the case, you could try just washing them away
with a good stream of water or wiping the leaves with a
cotton ball soaked in rubbing alcohol.
|
|
I do not like the taste of
fresh coriander leaves (coriander seeds are fine), It's
the piquancy and the smell. I usually use fresh parsley
in it's place but was wondering if there is another
fresh herb I might try with a bit more flavour? I mainly
have problems with the Moroccan and Asian dishes where
it calls for fresh coriander to finish the dish. Thanks!
NC |
I'm with you, don't care for
fresh coriander, aka cilantro. A little trick I do is to
sprinkle fresh parsley leaves with ground coriander seed
before chopping them, thus making a sort of mild
cilantro.
|
I came across an "authentic"
recipe for Dijon calling for hulled brown mustard
powder, verjuice, and other ingredients, but I have been
completely
unable to locate a source for a brown mustard seed
powder made once the hulls are removed. Does this
product exist?? DD |
The only sources I came
across for brown mustard flour were selling to industry.
Penzey's Spices sells crushed brown Canadian mustard
seeds they would probably be a good choice for a grainy
Dijon.
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|
Where can I buy the spice
"Allspice" powder. Or tell me how to make my own out of
other spices. Thank you. CB |
You should be able to
find allspice alongside all of the other herbs and
spices at the supermarket. It's not a combination of
spices. Read more about it at "All
About Allspice."
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|
Good Morning! My niece and I share
a love for sweet potato mustard we used to get at
Safeway...the company that made it is out of
business...any ideas how to make a mustard like that??
Thank you! IS |
This is a new one on me.
It's hard to duplicate a recipe one hasn't tasted, but
what if you added a bit of cooked sweet potato puree to
a prepared mustard?
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Hi - I brought my 2 rosemary
plants inside to winter a couple of months ago. We live
in Minnesota. Usually I just cut down my rosemary in my
herb garden in late fall and just start fresh and
buy/enjoy a big plant throughout the summer and fall. I
thought I would try potting them this year and try and
winter them. Sunny southern exposure near our front
door. They appear to be doing fine however I noticed
today that there are tiny tiny black bugs all over one
of the plants and now on our curtains. I assume they are
aphids. There are no other house plants. Is there anyway
I can treat them? They are tiny! Thanks! HC |
If they are indeed aphids
you should be able to wash them away with a strong spray
of water. Since it's probably too cold outside perhaps
you could accomplish this in the bathtub.
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|
Hello, I'm hoping you can
suggest a rosemary that I can perennialize in my zone 6a
garden. I have a few large cold frames and have found
that many plants and herbs survive very well in these
throughout the cold months of the year. But there are
constraints. Space in the cold frames is at a premium,
and nothing that grows too tall is suitable. And I want
a good culinary variety, not one that just looks nice.
So, is there a savory and prostrate variety of rosemary
that doesn't grow too wide or too tall? I got an unknown
variety of rosemary once that in retrospect seems
perfect, but that was before I had cold frames, and it
died in its first winter. Thanks for any suggestions. KH |
Take a look at a variety
called "Arp."
Territorial Seeds says it will survive to zone 5
with minimal protection. It gets to be about 4 feet
tall.
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|
How long do dried spices last
if in bottles unopened, ie cinnamon, ginger? EM |
Ground spices stay viable
for 2 to 3 years while whole spices last 3 to 4 years.
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I've found black specks in my sea
salt. It has only happened to the small amounts I
transfer from the big jar to a smaller closed jar that I
keep near my stove. They don't move-- or appear to be
bugs, but I'm worried. Are these mites or something to
be concerned about? thanks, DD |
It's unlikely that bugs
would want to live in salt. Could the black specks be
pepper from a nearby peppermill? Or maybe something is
flaking off the jar when you remove the lid?
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|
Hello- I am still using
Schilling's red and white "square box" spices. On the
side of the container it states Made in U.S.A. McCormick
1977. I have nutmeg and allspice. Can you tell me how
old these are? Can they possibly be thirty plus years
old? Thank you KS |
Seems to me the 1977 date
is a dead giveaway. You can go to McCormick's website
page "How
Old are Your Spices" and enter a code, if there is
one on the box, to see how old it is. Take note, they
say if your spices are in a tin, they are at least 15
years old.
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|
Please can you tell me what do
I use to reduce the chilli heat in a dish? Thanks in
anticipation, M |
You could try adding
something bland like potatoes or rice, even some roasted
tomatillos. You might cool it off a bit by adding cream.
However, this could all be a lost cause because chiles
have a tendency to continue to increase in heat as they
sit and permeate a dish.
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|
Just found your site today
thanks to Bing.com. I picked up a little Christmas
recipe book during a visit to Bath, England in October,
and I'm thinking about making their light Christmas
pudding. They mentioned an ingredient called angelica,
which I had never heard of and had to research (I know
what it is now), but none of the herb/spice/baking
ingredient sites I buy from seem to carry it. Is there a
high quality substitute I can use instead? It calls for
one ounce, thinly sliced so I'm guessing they mean the
candied form. Thanks! |
My sources suggest that
angelica tastes like celery but I find it has a more
bitter anise, or licorice, flavor. Maybe you could use a
combination of thinly sliced celery for the bulk and a
bit of crushed anise for flavor. (Read more about
angelica in the article "An
Herb Garden Takes Root.")
|
|
How many grams of dried
rosemary are there in 1 teaspoon? RAR |
One teaspoon of my
homegrown and dried rosemary, slightly crushed, weighs
in at .6 of a gram.
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Can I use anything like
tarragon, I have many other dried herbs etc, but no
tarragon. Many thanks, GH |
It kind of depends on the
recipe that calls for tarragon. Many times, rosemary or
basil will complement the same foods, but if you are
looking for the mild licorice taste you might try fennel
or anise.
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|
I’m making an infused olive oil
for Christmas gifts but I’m concerned about spoilage.
The recipe calls for 2 sprigs each of fresh thyme,
rosemary and oregano. Can I substitute dried to lengthen
the shelf life and if so, how much dried equals 2 sprigs
fresh? Also, would the substitution of dried basil
leaves in place of fresh basil leaves equal the same
amount? Thanks! B |
I can't recommend using
dried herbs any more than fresh in an oil that is not
going to be consumed right away. You really don't want
to take the risk of making your loved ones ill. Maybe
you should consider about making flavored vinegars
instead.
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|
Hi. First of all, thank you so
much for your informative website! I purchased 2 organic
basil pots (many plants per pot) which I keep in a
south-facing window where they get plenty of sunlight. I
water them daily so that the soil is always moist. They
have been doing very well, in fact I recently harvested
enough basil to make a batch a pesto. I have noticed
though that the edges are starting to brown on some of
the leaves and other leaves have brownish-silvery spots
on them. Also the leaves have lost their dark green
color and the new leaves are a bit curly in shape. I
have checked for bugs but don't see any. Are my plants
lacking nutrients? Help PLEASE! Thanks so much . RT in
Cleveland |
The situation you describe
could indicate a nutrient deficiency. You might try
giving it a dose of plant food to see if that helps. If
not, I suggest you take the plant to a garden center or
your local Master Gardeners for a diagnosis. You might
want to rethink your watering methods as well. It's best
to let the top couple of inches of soil dry out before
you give the plant enough water that it drips from the
drainage holes. Best to water thoroughly but less often
than a little bit more frequently.
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|
Hi, I am so glad I found your
web-site! I recently bought poppy seed in bulk and did
not know how to preserve it, so just used my food vacuum
saver and placed them in the freezer. Is this ok? I've
been looking everywhere for an answer, and no one knows!
Thank you. MA |
You did exactly the right
thing. Poppy seeds are rather perishable so they are
best kept cool or frozen.
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|
Dear a Pinch of... I can't find
the answer anywhere, I hope you can help. I know this is
heresy, but a recipe for mint jelly calls for 1 1/2 cups
fresh mint, I have a bottle of commercially sold mint
extract and want to use this instead of the fresh mint.
What would be the equivalent amount? Thanks for your
help. GBS |
Since most recipes call for
flavoring a simple syrup with the mint before making the
jelly, I suppose the best way to proceed (if you must)
would be to add about 3/4 teaspoon of mint extract to
the liquids and then taste it to see if that's enough.
If not, add more in very small increments until you
reach the level of flavor you desire. Be aware, however,
that mint extract has some degree of alcohol that may
affect the way the jelly sets up.
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|
How much mustard powder and
water equals prepared mustard? My Coleman's can says to
use equal parts mustard and water - is this correct? JPH |
If anyone knows mustard it
is Coleman's so I would follow their directions. Just be
sure to use cool water to prevent bitterness.
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|
I have a recipe that I usually use
3 or 4 fresh shallots chopped. I have a jar of chopped
shallots in water and was wondering how the amounts
compare. How much of the shallots already chopped will
be comparable with the fresh ones. Thanks, DB |
One medium shallot is
considered to be equal to one tablespoon chopped.
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|
I grow chocolate mint in my garden
and have just brought this years crop in to dry and use.
Are the stems edible or just the leaves? I am drying it
now so I have time to wait for your answer. Thank you.
SE |
While the stems are edible,
I find them rather unappetizing especially when dried. I
always strip the leaves from the stems after drying.
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|
This is not a question, but
actually a comment for "C" with the house flies on her
bay plant. We have the same problem, and after a bit of
sleuthing have determined that the plant actually has a
(fairly mild) scales infestation, and the flies are
feasting on the honeydew. P |
Thanks for giving us another
idea to solve the problem.
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|
My daughter-in-law is allergic to
ground cinnamon. What would be a good substitute for
ground cinnamon if any? EH |
Allspice or nutmeg would
provide the warm flavor that cinnamon imparts but you
should check with her allergist before trying to
substitute them. Faithful reader KJ offers this insight
into spice allergies: "It is common for people that have
celery allergies to present Celery Mug Wort/Birch Spice
Syndrome. I cannot drink Chai because this syndrome can
cause allergies to cinnamon, nutmeg, pepper and vanilla
of all things. All of these ingredients are used to make
Chai."
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|
Is there such a thing as paprika
flakes (similar to crushed red pepper but mild)? If so,
where might I find it? TK |
It is fairly easy to find
diced and dried red bell pepper at the supermarket or
from spice companies that specialize in dried veggies,
like
Pendery's. If you wanted to make your own flakes
that are more like the "pizza peppers," aka crushed red,
you could buy whole chiles and crush them into flakes
(wear gloves and don't inhale!). Make sure you get dried
chiles that more mild than the 30,000 Heat Units in the
typical crushed red. See the article "What's
a Scoville Heat Unit?" if you are confused.
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|
Hi. My husband and I planted
some Italian and lemon basil a couple months ago. They
have been doing beautifully. Lately I brought them
inside as the weather got quite cold and put them under
a grow light in the kitchen. The weather picked back up
and they are outside again. The lemon basil continues to
look perfect, but there a few leaves on the Italian
basil that are turning white. They do seem to be at the
top of the plant. They are on a different spot on the
balcony so they are getting more sun, is it possible
they are getting too much sun and burning? HJ |
Sun scorch usually causes
yellow-to-brown edges on older leaves first. I wonder if
you have powdery mildew? This looks like flour has been
dusted on the leaves.
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|
Hello. I started growing Basil in
Spring and have been very surprised as to how well and
healthy its been. However now that Autumn is here my
Basil looks to be dying. It's an indoor plant. First I
took it off the windowsill due to the coldness, yet it
was still able to get sun. But now I feel I'm losing
this fight. When I water it the brown leaves turn green
and flourish, yet 1-2hrs later it's brown and dull
again. What can I do to keep it alive? Thanks KC |
Could just be that your
basil is nearing the end of its life span (see "All
About Basil"), however this changing leaf color is
puzzling. You may have some sort of disease involved.
Snip off a good sized stem and inspect the flesh inside.
If if is discolored, you will probably want to give up
the fight and start with a new plant.
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|
Does 1/4 tsp. equal a pinch of? SE |
A pinch is more like 1/16 of
a teaspoon.
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|
Do you know of any grocers or
specialty stores that carry Lawry's beef stew seasoning
in the St. Louis area? Thanks for any help you can
provide. CT |
I can't point you to any
particular place. If you have checked all your major
supermarkets and superstores and don't find it, you can
order all of their products from the
Lawry's
website.
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|
We grew jalapenos and chili
peppers this year for the first time. I read on your
site an easy way to freeze them for storage. But what I
would like to know is how long we can just keep them in
the frig before freezing them? |
You could probably keep them
in a plastic bag for a couple of weeks in the
refrigerator. If you intend to freeze them, however, it
would be better to do it right away for higher quality.
|
|
Hi. I like your website. I have
3 cans of Red Roasted Peppers. I bought them in 2007.
Could I still eat them? TZ |
They are getting rather old.
If they don't have an expiration date on the can, you
could call the company to see how long they should last.
|
|
Hello I just found your site
today. I was wondering if you ever heard of this as I am
trying to find out if this is true. If you place some
spearmint leaves or gum in with your flour or rice then
you won't get bugs in these items. Please let me know
what you think. Thanks CT |
I hadn't heard of the mint
gum idea but I know that mint is a natural pest
repellent. I've heard of using bay leaves for the same
reason and have been known to put them in with the
seasonal clothing that I put in storage to keep away
moths.
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|
I am looking for the Schilling
Salt 'n Spice mixture. Is it still available? PJM |
Looks like McCormick
recently discontinued this product but they do offer a
recipe that will help you duplicate the flavors. Here is
a link to
the Salt 'n Spice Blend recipe.
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|
Hello, I am in Norwich, UK.
Today, I came home to find that my husband had decided
to trim the bayleaf tree outside our door. It was
blocking the front window and about to block the
satellite dish. Unfortunately, he has never had a garden
of any kind at all, and did not check beforehand how
much pruning was wise to do. It was about 11 feet high
with a trunk about 6 inches thick. It is now two feet
shorter, but the worst is that he has nearly cut it back
to sticks. I stopped him before he got to the very last
part of it so there are a few, a very few, leafy
branches left. From a little initial research, it seems
he may well have put the tree in serious danger of
survival. Is there anything at all we can do to try to
save it? DC |
You might want to check with
a certified arborist but I have a feeling the tree will
be okay. It sounds like it was well established so just
keep an eye on it, water it a bit if your conditions are
dry for long periods and see what happens.
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|
Hi there, I live in Toronto and
I love this sauce they make at subway sub I would love
to make it myself. I am looking where they sell chipotle
chili in adobo in Toronto, Canada. Anyone help me please
I have looked in Food Basics, Metro(doniminion), Price
Choppers. Can't seem to find it. HELP? LS |
I did a
Google search for Mexican
grocery in Toronto and came up with many possibilities.
You might try that to see which one is closest to your
home.
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|
I have several salad dressing
recipes that call for dried spices. My granddaughter has
food allergies and I wonder if there are substitutions
that can be used for thyme, basil, marjoram and
rosemary. PJ |
It's difficult to suggest a
substitution since you don't say what it is about these
particular herbs that she is allergic. Your best bet
would be to talk to an allergist.
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|
I have a recipe for Veal and
Rosemary that calls for dried rosemary to be crushed by
hand and added liberally to the veal and then dry
roasted for a certain amount of time. Then wine and a
broth mixture are added to and the roasting of the veal
continues. I have an abundance of fresh rosemary in my
garden and was wondering if the fresh will work as well
as the dried or will the flavor be altered somewhat?
Thank you. DS |
In my humble opinion, fresh
rosemary would only make this dish more delicious.
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|
Can I freeze fresh home grown sage
leaves? M |
In theory, you could
freeze the whole leaves in a single layer on a sheet pan
and then pack them into bags for storage. I haven't done
this and I suspect the texture would suffer, therefore,
freezing sage just doesn't appeal to me. Sage dries
well. See the article "Look
What I Made: An Herb Drying Rack."
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|
Hi there….My recipe for Italian
Tuna Casserole calls for: 1/4 teaspoon freshly grated
nutmeg: This is so expensive, so I don't want to buy a
whole bottle for this one recipe. I do have nutmeg spice
already on hand. What is the equivalent measurement for
this? Pecorino Romano: I have grated Romano on hand
already. Is there something special about 'pecorino' romano - or will just plain 'romano' suffice. Thank you
so much for your help. MKJ |
The measurement for the
nutmeg would be the same although you might want to use
a bit more of the pre-ground spice since it won't have
as much flavor. Authentic pecorino Romano is made from
sheep's milk. If you live in the States, your pre-grated
Romano is probably from cow's milk.
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|
How long does olive oil stay good
for at room temperature? DF |
Shelf life will vary by
product and storage conditions. Kept at a cool room
temperature, in the dark and tightly capped, an open
bottle should last 12 months or so. The sniff test is
always a good measure, when oil goes bad, you'll know
it.
|
I grew a pimento plant for the
first time. The pimentos turned out beautiful, very deep
red. What I was hoping for was a way to make pimento
cheese using my own pimentos instead of from a
store-bought jar. I tried slicing one and placing it in
a jar with some water, vinegar, and a dash of lemon
juice. I set it in the refrigerator for a week. But the
results were still very hard, crunchy bites, and didn't
taste like pimentos. Can you point me to a recipe to
create my own jarred sliced pimentos
for use with sandwiches and dips? Thank you very much.
KS |
Congratulations on your
success! You will probably enjoy your pimentos more if
you roast them. Roasted chiles only last about five days
in the refrigerator, however, so you may want to look
into canning them. I couldn't find a good source to
refer you. If your pimento cheese doesn't use
mayonnaise, you could make a big batch of that for the
freezer.
|
|
Short and simple question: If I
roast a bunch of garlic, can I freeze it in airtight
containers to be thawed and used later? If yes, how long
can it stay frozen? Thanks! F |
You could certainly freeze
roasted garlic. You would probably want to use it up in
9 months to a year for the best quality.
|
|
Good morning, I am trying
to determine how large (width and depth) of a hole I
should dig to give my 2 yr old potted rosemary bushes
roots plenty of room to grow in the future when planted
in our landscape. In what direction does the root system
of a rosemary bush grow in nature? Down? Straight out
(horizontal)? All over? Do the roots extend past the
outer-most branches? And in what proportion is the root
system to the plant above the ground? Right now the
plants are about 18-24” tall and ~ 18” across planted in
8 gal pots. I live in zone 8b (Austin, TX) with hard
clay soil so I know I need to break up the soil really
well, amend with compost and provide good drainage. Just
want to know which direction should I should focus my
digging? Down or out? DM |
I would go both ways digging
a hole that is about twice as wide and deep as the pot
that the rosemary is currently in.
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|
I have a recipe that calls for 2
tablespoons of grated fresh ginger. Can I substitute
ground ginger, and second, I have ginger juice, can that
be used instead. The recipe if for a paste used with
sirloin skewers. Thank you. SS |
Ground ginger is generally
not a good substitute for fresh ginger. Since you are
preparing a sort of a marinade, the ginger juice would
probably work well in equal amounts.
|
|
Can horseradish leaves be
substituted for alum, and if so, how? C |
Sometimes the things I learn
from this Q&A business amaze me. I thought your question
was a little crazy. Turns out quite a few people use
horseradish or grape leaves to keep pickles crisp. Does
it work? I do not know. I recommend you seek out someone
who is a canning specialist, perhaps at your county
extension office, to find out how to use them.
|
|
My rosemary has scale. Can I spray
it with an oil spray before bringing it in for the
winter? I don’t need to use it for cooking until I get
rid of the scale anyway so the oil will not be a problem
in that respect. Thank you so much! AW |
I can't think of any reason
why you couldn't spray the plant. Just make sure you are
using the proper spray for the pest you have and that it
is safe for food plants.
|
|
Hi Sandra, I read your article
about tahini butter and have a couple of questions. You
mentioned that tahini tastes different than sesame
butter, and that sesame butter is heavier in taste and
texture. Have you tried raw tahini? Does it taste very
different than the roasted? Also, I normally use sesame
butter and I enjoy the taste. Never thought I could make
ice cream with it. Can I still make the ice cream with
sesame butter? JG |
These days the terms tahini and sesame butter seem interchangeable. I've
noticed some tahini is quite thick while others are
thin, depending on the brand. If you prefer the taste of
the raw sesame butter I'm sure you would enjoy it in the
ice cream as well.
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|
HI, Do you now approximately how
many cups of chopped dill I would get from one head of
dill? Also, I have bought frozen dill cubes - they are
little cubes individually packed in a sleeve that holds
20 cubes. Each cubes equals one teaspoon of chopped
fresh dill. I am trying to figure out how many of these
cubes I would need for 1/2 head of fresh dill, chopped.
Thanks, CC |
There is an important
distinction to be made here: A dill head contains dill
seeds, not dill weed. You would want about 2 teaspoons
of dill seeds to equal a head of dill. Dill weed is far
less potent than the seed so you may not want to
interchange them. And who knew you could buy frozen dill
cubes!?
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|
Hi. I purchased a couple sweet
basil plants and a Thai basil in the spring of this
year. It was going well, but noticed half way through
the summer, the stems began getting woody and the plant
now produces few leaves and has also begun to flower. I
learned from reading your website that this means it is
nearing the end of it's growth cycle. My question is:
Can I do anything to create a new plant at this point?
We have a warm fall here in Charleston. I'd love to have
fresh basil through the fall. If I need to wait till
next Spring, what do I do to the plants in the meantime?
LG |
As you probably read, you
can snip those flowers to extend the life of the plant.
To make a new plant, you could take a cutting to root in
water from one of the stems that isn't flowering. I
haven't actually done this before but it seems like a
good idea. I think I'll do it too and see if I can have
an indoor basil plant this winter.
|
|
Hello. I have basil plants that
have been doing well, but now the leaves are looking
yellowish. The texture on the underside of the yellowish
leaves is different, a little grainy. Is this more
likely a pest or a lack of nutrients? What are your
suggestions for how to help the plants? Thank you! JC |
Without seeing the plant it
is difficult to say. If you suspect a lack of nutrients,
however, you might try a dose of fertilizer.
|
|
I was wondering, how do I
keep my jalapeno peppers firm after canning or pickling
them? They seem too soft textured when we open the jars
to eat them. Any ideas? Thank you. SM |
You might want to look
into using food grade lime. The University of Georgia
came up with a recipe that is supposed to keep pickled
jalapenos crisp.
Find it here.
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|
|
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or even more
questions
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