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I'm looking for a baked bean
recipe that was in a Schilling cookbook( maybe McCormich/Schilling)
that belonged to my grandmother. I'm sure the book was
probably printed in 1930 to 1940, maybe into the early
'50's. The recipe called for coffee and pineapple juice,
but I can't remember the rest of the ingredients. I lost
the book years ago while moving. This is my husband's
favorite recipe and I would love to have the book or the
recipe again. Thank you very much. MC |
I did a little research
and didn't come up with anything. You could
go to the
McCormick website. They have a section where you can
write to them with questions.
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I have a recipe that calls for 10
whole fresh bay leaves. Can I substitute dried bay
leaves? How many? BL |
You could go with half as
many dried bay leaves but I suspect that you are going
to thread them onto skewers or some sort of layering
that dried leaves end up crumbling.
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Hi! I discovered my saffron
(wrapped in plastic) is 6 months past the expiration
date. Does saffron become harmful or "toxic" if
outdated? Thanks very much for any advice, KL |
The saffron won't hurt you
unless it has developed mold, it just may have lost some
of its potency.
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Hi, I am just wondering what
oregano grows well with? Thanks BA |
Oregano would grow well with
the other Mediterranean herbs like rosemary, thyme and
tarragon. It is my experience that it just grows well
any place you put it.
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How do I substitute ground caraway
seed for whole in rye bread, what are the equivalents? I
am not allowed to have any seeds. Thanks for the info in
advance. E |
The best way to substitute
would be to grind the amount of seeds the recipe lists.
Otherwise, I would use about 3/4 of the ground seed for
the amount of whole seeds.
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I too, have a recipe for a playdough that calls for Alum. Is there a substitute? I
didn't see anything listed in your article. Thank You LH |
There isn't a substitute
for alum in the playdough but you can just omit it. It's
added as a preservative to make the dough last longer
but can cause intestinal distress if ingested.
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My rosemary plant (potted) has
white sap oozing out of it, close to the tips of the
sprigs. What is it, and is it harmful to the plant or to
people? The weather has been damp. D |
My first question is if the
sap is actually coming from the plant or could it be the
result of a pest like the spittle bug? They leave a sort
of foam behind them as they feed.
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Hi. I've been growing beautiful
basil plants in a large indoor pot for the last couple
of years. This year's plants are growing well but I
recently noticed very small white bugs flying around the
plant. They look like very tiny gnats. The basil plant
leaves have what appears to be silvery brown spots all
over....no holes in the leaves just silvery spots. Is
there something I can do? Should I toss the plant or is
it still ok to use? Thanks! MK |
Do the research to decide if
you have whiteflies. They are common on indoor plants.
If indeed this is the problem you can try to catch them
on yellow sticky traps or give the plant an application
of insecticidal soap. If you use the spray, follow the
directions for how long you wait to harvest.
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Love your site - it is very
informative... I was recently in PA and dug up some of
my favorite mint (originally from Italy - passed down
three generations!) - and brought it to Florida with me
to hopefully grow. Since there is a definite season in
the northeast I am wondering if this mint will come back
every year like it does in PA. I have replanted the mint
and it looks good so far (only been a week)- any
suggestions in helping take hold? Thanks, LAF |
More likely, your mint will
thrive all year around rather than need to come back
from winter dormancy. In your humid environment the best
tip I can give you is to make sure the air circulation
around the plant is good. This is best accomplished by
snipping from it frequently so be sure to consider it
for lots of different recipes!
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Hello--Could you tell me which is
better, grinding or chopping fresh herbs. I recently
read about a caterer using a grinder, but don't know if
that's just to save time or if it's better for the
herbs. Thanks, MG |
Grinding fresh herbs sounds
a little messy to me. The caterer is probably working
with larger amounts than most home cooks and finds that
a "buffalo chopper," a commercial food chopper that's
almost like a grinder, is a good way to make quick work
of it.
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Dear A Pinch of webmaster, I
was looking up an answer to a question I had, thank you
it was informative. In doing so, I came across an
inquiry into a bug described as two long, skinny,
brownish, grasshopper shaped bugs no larger than 1/4"
long on the plant with small water droplets coming from
their ends. This sounds to be glassy winged
sharpshooters, Homolodisca coagulate. Without
knowing the location, this is a speculative guess. These
have been seen in states like Texas, Florida and
California. The water droplets, are in fact excrement,
called honeydew. Have a great day. Kind regards, RV |
Thanks for the information!
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Hello! I am new to gardening and
am so excited to see the plants growing and my basil is
doing well but on the two green basil plants I noticed
little tiny black dots (I picked the leaves off and
threw them out). Also some larger round grey spots which
are about the size of a pin head. I was only watering
once a week as we have been getting rain once a week so
far...this climate is humid but not like Fl or Georgia.
What are these spots? Can you recommend a Potassium
based fertilizer? Love your web-site...thank you! VD |
As usual, I can't really say
what the problem might be without taking a look at it. I
suggest you take a sample to your local master gardeners
or a full-service nursery where they can better help you
as well as make fertilizer recommendations.
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Hi, I planted my basil one week
ago in a raised bed garden. I just created the garden
this year - put mostly organic compost for soil and used
a 5-7-3 organic granular fertilizer (made by DR. Earth).
The basil has lightened substantially in color- instead
of the darker green, it looks more like lime green. And
it is spindly and not producing many leaves. I thought I
put plenty of fertilizer in the soil, but is this a sign
that I need to fertilize more? Or is under/overwatering
more likely the problem? Thanks! HA |
Your basil may be
experiencing transplant shock. The organic fertilizers
are usually slow-release so I would give the plant a
little more time to adjust. Make sure you water it
thoroughly each time but let it dry out between
applications.
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Please help! I have a bean sprouter, & always have success with this, except in the
case of Fenugreek! I water, shake & drain my sprouting
seeds twice a day (my sprouter has 3 layers) but, no
matter what I try, Fenugreek will NOT sprout for me, but
rather turns into a mucousy gunge! Could I add the dry
seeds to soups, & if so, how much would I add? Thank you
most kindly, PG |
Hey, cool! I never
thought about sprouting fenugreek. You do want to be
sure that you are using seeds specifically bred for
sprouting. If you are using those sold as a spice they
may be irradiated which could prevent sprouting. The sproutpeople website has
step by step instructions for fenugreek seeds. The
seeds would be more palatable in recipes if they were
ground first. See "All
About Fenugreek" for more information.
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Hi there. I just cut some basil
which is growing outside in raised beds in our yard.
There are white-ish beige dots all over the backs of the
leaves. The plants otherwise seem healthy. What is this?
Should we eat it or toss it? K |
It's hard to say what this
is without seeing it. Could be something as simple as
salt or water residue or it could represent a fungal or
bacterial problem. If all the leaves have this condition
you will want to take a few leaves or a branch to a
garden center or your local Master Gardeners for
identification and help in treating. It is probably safe
to eat but not particularly appetizing so I would toss
them.
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I have two basil plants in pots on
my sidewalk, and in the past two weeks have been coming
out in the morning to see many of the leaves half or
almost completely eaten. I've tried sneaking up on the
culprit at night and never find anything. I don't see
any slug trails or bugs. What do I do? Help! I love my
basil and want to save it, but there isn't really any
other place to put them. AZ |
Check the leaves to see if
there are any tiny black pellets near the damage. This
excrement will tell if you have caterpillars or maybe
hornworms. It could also be that the slugs and/or snails
are living in the soil and sneak out at night. If the
pots are large enough you could set a beer trap: pour
some beer into a bowl and sink it into the soil so that
the lip of the bowl is level with the dirt. This
attracts the pests and they drown themselves.
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Hi! I was just wondering what I
should do if I picked some of the Peppermint plant by
accident. Will it effect the plant itself and die or
will it grow back somewhere else on the plant? MS |
Mint is indestructible. You
can trim as much as you want and it will always come
back.
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I live in Houston, Texas and
have been trying to grow sweet basil from seeds on a
west facing balcony. We are using fresh potting soil
amended with composted cow manure. When planted in late
March the seeds germinate in the normal amount of time
and show healthy growth for about two weeks. After
growing to about an inch and a half tall with two "baby"
leaves, they just stop. We water each morning and they
receive strong afternoon sun but grow no further.
Eventually they die. What are we doing wrong? Thank you, SCC |
This sounds like a fungal
condition called "damping-off." The culprit is the soil.
You could try several things: Use a sterile seed
starting mixture to get the seedlings off to a good
start, avoid keeping the soil too wet and/or try to
increase the air circulation around the seedlings with a
small fan. Make sure you are thinning the plants as they
emerge also to allow for air circulation.
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Hello, I planted a spearmint
plant in a planter a few days ago and now I see white
spots on the leaves. What can I do to stop this? Also I
see some very tiny (hard to see) whitish insects - what
can i do to kill these and have my mint plant back in
good condition? Thanks, SP |
Could be a case of mealy
bugs or spider mites but it's hard to say. I suggest
first directing a strong stream of water to both sides
of the leaves to drown/wash them away. After a few days,
if this doesn't eliminate the problem take a look around
the Internet and see if you can identify the pest for
sure to see what other steps might be necessary.
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I live in South Florida and I
bought a mint plant from Home Depot and it is not very
fragrant nor does it have the flavor of the individual
mints leaves that I buy in the grocery store. Is there a
place that sells quality herbs plants online that you
would recommend or is there a way that I could plant the
individual leaves that I buy from the grocery store? You
can probably tell by this post that I am new to
gardening! AW |
My favorite place to buy
herb plants is at my local farmer's market. There you
can be assured of high quality plants that are suited to
your area. If you wanted to do mail order there are many
options. I have had excellent service and quality from
Herbfresh.com.
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I am starting the South Beach Diet
and one of the recipes calls for both Rosemary leaves
and Rosemary sprigs. I have tried to find pictures of
both to distinguish the difference, but have so far been
unsuccessful. Can you please tell me the difference
between the 2? |
The leaves can be stripped
from the stems by holding the tip in your fingers and
pulling down gently in the opposite direction of which
they have grown. A sprig is just the leaves still
attached to the stem.
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Thanks so much for your website. I
live in northeastern San Diego County. Our area does get
hot in summers and colder in the winters. I have tried
to grow cilantro (which I love) but my plants sprout and
go right to seed. So with that in mind, how do you
harvest the seeds and then use them in recipes? |
I have the same problem
with growing dill. Once the seed heads have started to
turn brown, hold a paper bag under them and snip off the
entire head. Allow them to dry completely in the bag and
then you can separate the seeds easily. You can use them
whole or ground in recipes. See the article "All
About Coriander."
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Hi - my husband and I recently
planted a new herb garden outside in sunny part of our
backyard (in CT). It has been about 2 weeks now. Today I
noticed my sweet basil is getting slightly yellowish
with a few brown spots on it. We water is with the hose
every morning (a light sprinkle for about 3 minutes
maybe). Is this underwatering? I see alot on your site
about drainage but this is in a raised bed with brand
new soil. I have not yet fed it anything...what do you
recommend for that as well. Thanks for your help - A&C
|
I wonder if the temperatures
are still dipping below 50 degrees (F) at night around
there? Basil won't thrive until it is quite warm. It is
better to water thoroughly and less often than briefly
and everyday. This encourages shallow root growth. You
could give the basil a light application of a liquid
potassium-based fertilizer to get them going.
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Hello there, I just got into
making my own oils, or I should say, flavoring the oils.
I have a bottle that I made with olive oil, rosemary
herb, hot peppers, corn peppers, and fresh garlic. When
I made it I kept it in a bottle for about 2 months at
room temperature and gave it away as a gift. Well my
question is, is it bad to have garlic stored like that?
I see a lot of jars that are pre made and sold at the
stores with what it appears to be fresh garlic. What
would you suggest I do if what I did with the garlic was
bad? Should I refrigerate it once I have the bottle
made? Thank you. DN |
Flavored oils are great
but they should be consumed within a week or so to avoid
botulism. Garlic is a big culprit for this development.
The commercially prepared bottles that you see likely
have preservatives added to the oil to keep them safe. I
suggest you issue a "recall" to your gift. The
University of Illinois has an
excellent article about safely making and keeping
flavored oils.
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Where can I find liquid garlic in
Houston, TX? TM |
Have you looked at the major
supermarkets? This should be a standard offering among
the other dried herbs and spices. You might also find it
at larger health food stores.
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Can I plant dill seed purchased
from the spices section of the grocery store?
|
Generally this isn't a good
idea because the seeds may be irradiated and won't grow.
The same goes for eating seeds that are sold for
planting since they may have some sort of coating like a
fertilizer or sterilization solution on them.
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Hi, How do you prepare and cook
Fennel? I am a person who is new to cooking and would
like to improve my diet and skills. Thank you, K |
You will find a good
method for preparing and cooking fennel at our "A
Pinch of Saffron: Herbal Tapas" page. You might also
slice the bulb and saute in olive oil with some other
herbs or even shred it and enjoy it raw.
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Is saffron the same as zaffron
flower marketed by orale? If not how would I use my
zaffron in recipes? KS |
Although I am not familiar
with this exact product, it is probably saffron.
However, it could be safflower, a common (but inferior)
substitute for saffron. True saffron should have a
thread-like appearance.
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Hello, I've been reading the
Q&A on your website but I haven't been able to find the
answer to my question. I've had a couple basil plants in
my window box (on the 4th floor of an apt building in
Paris) for a few weeks now. I bring them inside at night
because the nights are still a bit cold here, but
recently I've noticed a bunch of tiny green insects
lined up on some of the stems of the basil and they seem
to have started eating one of the leaves. I haven't been
able to find anything about them on web. Do you have any
idea what I could do to get rid of them? Thank you! HN |
Have you looked into aphids?
Try searching on Google images to see if that's what
they are are. If so, a strong stream of water is the
best defense.
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Hello I have a unknown mint
smelling plant in my garden. It is long oval leafed (5")
with long stems. It is not invasive and stays in the
clumps that I have put them in, just gets bushier. They
also don't seem to flower. The leaves are jagged all the
way down to the stem and are rounded at the top. The
leaves are bitter too. Any help would be appreciated
before I drink a tea made from them. Thanks. RW
|
Good plan not to ingest a
plant until you have identified it! Although the site is
written in German,
Minzen.com is full of photographs that you can
compare to the mint you have. The names are given in a
botanical form that you can use to look for information
in English.
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I am growing giant basil for
the first time this year and the plants are huge, but
they have leaf curl. Are they still edible? T. L.
|
Leaves that curl under, or
even have an almost blistered appearance, are
characteristic of some basils. You might want to try to
find a picture of the exact type of basil you are
growing to see if this is typical of the plant.
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I am growing cilantro in my
herb garden. I recognize the leaves at the bottom as the
ones I want to chop up for fresh cilantro. However, I'm
not sure how to trim and maintain the entire plant in my
garden. It has grown tall and lanky. Do I let it
continue to grow. It seems to have less of the larger
leaves at the bottom and very stemy and smaller
different types of leaves at the top, along with the
coriander seeds. I want to maintain the plant to get the
fresh leaves for cooking. How best to I maintain the
plant in my garden. Do I trim it? Do I let it grow? Do I
cut the tops off to make it thicken up instead of being
so tall and lanky? LS |
Cilantro should be harvested
by snipping the stems about two or three inches from the
ground. This will encourage more growth from the base.
It is an annual with a fairly short life-span but you
can extend its season a bit if you trim back the flower
shoots as they form.
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Hi, I read your Q&A on Mustard
and have a question. I love mustard, and purchased a
pound of unhulled brown mustard seed from an Indian
market. I want to know is their a way for me to
decorticate (dehull) the mustard seed myself? I've made
quite a few wholegrain mustards and would like to try a
regular mustard now. RP |
It isn't really a matter of
hulls, unless you bought them still in the pods, it is
more a matter of grinding. It is tough to achieve the
texture of finely milled commercial mustard flour at
home but you can grind the seeds in a food processor or
coffee grinder.
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Hello! I have recently tried to to
make homemade mustard for the first time and it came out
so bitter! I'm not sure what I did wrong. I was
following a recipe for horseradish-honey mustard and it
called 4.0 oz of ground mustard but the rest of the dry
ingredients were only in tbsp measurements...Is 4 oz an
absurd amount of ground mustard to use for one recipe
(makes about 2 cups). Can I save the mustard?? Thanks
for your help! JS |
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I wonder if your mustard has
improved on its own already. Freshly made mustard is at
its most pungent. Left to age at room temperature, for
days or even weeks, the taste will mellow. Four ounces
is not an unusual amount for a recipe like that.
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I would like to bake my cake
recipes healthier, using whole wheat pastry flour and
oil in place of butter or margarine. I would also like
to substitute other sweeteners for sugar. However, honey
is the only alternative I have ever used. How much and
when would one substitute: maple syrup, apple juice
concentrate or any other alternative? PL |
These substitutions are
tricky and not my area of expertise so I refer you to
the wonderful and handy
Cook's Thesaurus website. They offer tons of
information on this subject.
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I think this may be a new question
as I have read all the others. My basil has done very
well, grown in a pot on the lanai here in central
Florida since March. Lately I noticed that the
undersides of the leaves have a powdery black substance
on them and I have some yellowing but no real signs of
insects. I have harvested the plant and frozen the
leaves. I suspect that the plant is ready for the trash
but what is the black stuff? Should I just throw away
the plant and start over? SM |
Sounds like your basil has a
case of sooty mold. It is a fungal disease that is a
result of the "honeydew" (excretion) from insects like
aphids and scale. It doesn't really hurt the plant but
if it is very thick, it could hamper photosynthesis. You
can wipe off the mold with a damp cloth but do
investigate for bugs as well.
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I have some chocolate mint in a
terra cotta pot. At the bottom of the plant where it is
closest to the soil, it is dense and healthy looking.
But as the plant grows up, several of the leaves are
turning yellow. Do you know what might be causing this?
KM |
It is hard to say for
sure but yellowing leaves are often a sign of overwatering. You might also check for aphids, tiny
fly-like insects that enjoy new growth. If it has been
awhile, you could consider a light application of
fertilizer. Repeated watering of container plants has a
tendency to wash away nutrients in the soil.
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Good Afternoon. I recently
bought an epazote plant to use in "bean" recipes. My
problem is what is the equivalent measure for epazote.
Some recipes call for "a sprig or two of fresh", "small
branch of fresh", "1/2tsp dried", "seven leaves of
fresh". What is a sprig, a small branch, etc? Also, can
epazote be used in "Lima and Ham Hock" recipes ( to
eliminate the gassy stuff)? Thanks for your help. PS |
Unless a length is
specified, a sprig is generally considered to be about
four inches long. A small branch is probably just
another way, although a bit odd, to say a sprig. If you
like the flavor, I see no reason for you not to use it
with lima beans but I make no promises about the bodily
effects.
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My potted lavender plant is
covered in white silk nests & there are bright green
with pale white or pale green stripes hatching on them &
killing my plant. As best as I can determine from
researching these insects, they look like the tomato
hornworm. It has turned half my previously healthy pant
brown & limp in a couple of days. How do I get rid of
these & can the plant be saved or should I toss it to
avoid them spreading on to the rest of my plants? The
pot is on one side of my patio steps away from the other
pots & ground plants by about 3 feet (to the closet
other pot which is also lavender). I sprayed it with
what little organic pest spray I had left & soap & water
but need to know what to get to finish them off & keep
them from returning? I need something that will not harm
my pets or the beneficial bees, butterflies & birds in
my garden. Help! DD |
Since you didn't use the
words "huge" or "big" to describe the worms, I'm
thinking they aren't hornworms. Hornworms are as thick
as your thumb sometimes. Sounds more like armyworms to
me. I found
this page about them at the UC Davis Integrated Pest
Management website so you can see if I am right.
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When we start hearing about
food shortages and the price of fuel to transport
products it makes us begin to wonder if we should start
storing up.
Can you take herbs and can them? Will the small amount
of heat used to can them reduce the flavor if you can do
this. What about drying fresh then can? Any info you can
give me regarding this is appreciated. RLC |
Your best bet for
preserving fresh herbs is just to dry them. Canning
wouldn't be necessary and even that small amount of heat
would likely cause them to deteriorate. Check out the
article "Look What I Made: An
Herbal Drying Rack" for information about drying
herbs.
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I am confused about red pepper.
Some recipes call for ground red pepper...is that
cayenne pepper, paprika, ground chile pepper? CD |
Ground red pepper and
cayenne are the same thing. Read more about the
different seasonings at "All
About Cayenne," "All
About Crushed Red Pepper" and "All
About Paprika."
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Hi, Lemon mint is overtaking my
yard. How can I control and get rid of it? PM |
There is a joke that comes
to mind here. The best way to gain the upper hand with
some invasive weeds is to move! As you have seen, all
mints are difficult to contain. You might start by
digging as much of the root system as you can find and
then just continue to yank it up whenever you see it. If
you don't mind using chemicals your local garden center
may be able to point you to one that will help you get a
head start on the long battle.
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We have moved into a house in the
last 6 months that has an 18ft high bay tree. Sadly the
leaves are turning yellow then brown and dropping off.
Some leaves look as though they have been nibbled. We
can find no trace of anything that is eating the leaves.
Some leaves are curling at the edges. The trunk of the
tree was green and this we have scrubbed off but the
leaves continue to drop. The tree has had a flourish of
white flowers at the top this year and new growth is
evident. Are you able to advise what the problem could
be please. TS |
An 18 foot tree is a out of
my area of expertise. You should really consult an
arborist. If there is a problem with pests or disease it
is probably not too late to treat it since the tree is
showing new and normal growth.
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Hi, I planted some rosemary
seeds in a small container last spring. They germinated
very fast and within the year, I had a nice long stalk.
About 5-6" tall. I transplanted it this spring and it
doesn't seem to be growing at all. Rather, it looks
dried out (not sure if its died or not). It gets full
sun, I water it
every morning as the soil is dry (I live Tucson).
Please advise! Thank you D |
Congratulations on growing
rosemary from seed. It isn't easy to do! Sounds like
maybe it didn't take well to the transplanting, however.
Watering it everyday may be a problem, rosemary doesn't
like wet feet. Dig into a the soil a few inches and see
if it is dry beneath the surface as well.
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What is pastry spice? G |
This must have been a common
spice blend at some point in time, or still is in some
countries, but it is an ambiguous term to me. It could
be cinnamon and other baking spices or maybe a
butter-based flavoring.
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I have a rosemary plant several
years old in a huge wooden planter. It stays in bloom
all year long. So much blooms that I can't really cook
with it. I want the herb to cook with not for flowers. I
live in the Pacific Northwest also it doesn't get a lot
of water. It rains a lot here and I only water it in the
warmest part of the summer (hi 60's) If I water it more
will it quit blooming? HB |
I haven't run across this
problem before with rosemary. Sometimes blooming can
indicate a plant is in distress. It might be a good idea
to refresh the soil in the planter. Over the years the
nutrients wash away. It wouldn't hurt to water more as
long as there is proper drainage and you let it dry out.
Plants in pots need more water than those in the ground.
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Lawry's Garlic Spread--Where
can I find it or replicate it? JN |
Looks like it has been
discontinued. I never tried the product but it seems to
me you could make a nice garlic bread spread on your
own. Soften some butter and then stir in a bit of
granulated garlic, maybe some salt and parsley. Spread
it on the cut bread and wrap it all in foil to bake it
soft or make it crispy by running it under the broiler.
See the article "All About
Flavored Salts" for more information on granulated
garlic.
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|
Hello, I live in Winnipeg,
Canada. I have a small Bay plant that I bring in for the
winter. I was told that when harvesting the leaves you
should cut them leaving about 1/4 inch of the leaf still
on the plant rather than plucking off the entire leaf
from its stem. Can you tell me which is the proper way?
Thanks JJ |
I can't imagine the point of
leaving a bit of the leaf on the plant like that. The
best way I know is to gently pull down on the leaf to
separate it at a natural point from the plant.
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Hi! I was wondering if anyone can
tell me if I take cinnamon directly I get irritation in
my mouth, if I take small pinches when added to tea it's
ok. Shall I continue taking it or internally is it going
to harm me? PS |
This is a question for your
doctor or naturopath. I can see, however, how the
intense essential oils of cinnamon taken by itself could
cause irritation but cinnamon is generally recognized as
safe. We are all different so do see a professional
about this question.
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I was in a Persian market last
week and saw dried lemon in the spice section. I have no
idea how to use it but I thought it would probably be
interesting to try. Please tell me how they use it in
their cooking and how can I incorporate it into my every
day meals. I am an adventurous cook and love to try new
things. This should be fun! Thanks, RM |
These are new to me as
well. After first reading your question I went on an
exploration of the preserved lemons common to Moroccan
cooking. Then I read the question again and had to start
all over. They sound like an interesting ingredient.
Sometimes called black lemons, you can use them whole
(aka leemo amAnee) or grind them into a powder
(aka gard-e leemo amAnee). I found the same
recipe for a meat, bean and vegetable stew called Gormeh
Sabzi on five different websites. It calls for whole
lemons that you poke a hole in before adding to the
stew. Seems like they would be welcome in most places
where a tangy accent is needed in a dish.
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Just wondered how one, like the
Food Network Chefs, cook with no recipes. I am sure they
don't by now as they have been doing it for years, but
how does a mother of 2 with a love of creativity, create
dishes? One thing I have looked at was your marinate
section and it mentions acid and herbs and flavored
oils. Can I do that too with plain cooking? Say I cook
up chicken or meat and would like great flavor to pop
out of it. Can I put in cooking wine with herbs and
flavored oils to cook? Any suggestions? JH |
I think the most
important part of cooking without recipes is knowing
what to expect from the ingredients and how they react
to different applications. Each time you cook from a
recipe, step back and consider what techniques you
employed. While you could just add some wine (use
drinking wine, never cooking wine from the grocery
shelf!) and herbs while you are sauting a chicken
breast, you would get far more flavor, and panache, if
you make an easy pan sauce. Cook the chicken and then
remove if from the pan, add a good splash of wine and
scrape up the little bits that are stuck to the pan. Let
the wine cook almost completely away, add a bit of
chicken stock, some fresh herbs and maybe a dab of
butter or that flavored oil. The techniques used here
are 1) "deglazing" the pan (when you added the wine) and
2) "reduction" (when you cooked the wine away). You
gathered up the flavors by scraping the pan to get the
chicken bits into the sauce and also when you
intensified the flavor of the wine by reducing it.
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Hello, I noticed one of the
questions on your site: Where can my wife by caraway
seeds on the West Coast by the pound? If they would like
to contact our toll free number, 800-735-7198, we at
Market Spice sell practically every spice by the pound
or by the ounce to retail customers. We are located in
the Seattle area and have been in business for 97 years.
JD, General Manager
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I live in central Alabama and have
two rosemary shrubs that grow lavishly but have never
produced blooms. I have to trim them every year because
they cover our walkway. What am I doing wrong? Thanks!
MT |
You may be trimming away
those nice blooms. If you can, leave the plant alone for
a year or more and see when, and if, it blooms. Rosemary
is known to bloom at different times of year. Also,
don't fertilize the plants as this encourages foliar
growth rather than flowers.
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I've read through most of the of
previous questions, but none seems to apply to me, so
here goes: I have a basil plant that's in a large window
box in full sun with oregano and parsley. When it was
about 10 inches, the leaves started loosing their color
and just started to look very unhealthy. I noticed what
appears to be spores - short white stalk with black tips
- on the undersides. I've sprayed with dish soap/water
mix and when that did not produce results after two
weeks I tried a general anti-fungal for veggies that I
had. This also has not helped. The stems of the plants
look great and there's even new growth happening where
these diseased leaves have fallen off.... I'm so proud
that's I've been able to keep all the other herbs I
purchased alive, but I'm sad over this pathetic looking
specimen. Thanks for your help and for everything else I
learned while researching this issue on your site. DM |
As you can see, it
doesn't help very much to treat a problem until you know
what it is. The soap and water may be effective on bugs
and anti-fungals on fungus but if that's not the cause,
they won't do a thing. This sounds rather unusual to me
so it would be helpful to see the plant. I suggest you
take a few of the affected leaves back to the nursery
where you bought it and see if they can help you
diagnose the situation.
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I just got this Bay Leaf plant
last summer. It was growing quite well starting to put
out short branches then discovered that half the plant
was sticky from scale. I wiped them off with alcohol in
February and have not seen any change in terms of
growth. Should I do anything special to it? Special type
of fertilizer? It has not turned brown. Still green. Is
it dormant? Thanks for your help. GS |
Dormancy would be a good
call. Once you notice that it has begun to grow again
you might give it a light fertilizer application. Resist
the temptation to overwater it--they don't need much.
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Hi, I made chile and always use
crushed red peppers, too hot for my hubby. What can I do
to get some of it out, or to cool off for the hubby?
Thanks HP |
Aside from making another
batch without the peppers to combine with the one that
is too hot, you might try stirring in a bit of sour
cream. One reader suggests a pinch of sugar might tone
it down but I haven't tried that one.
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Can ground ancho chile powder
be used in place of red pepper seeds or flakes? M |
Like I always say, it's
your food, you can do whatever you want. These two chiles have rather different flavors, though, so you
will want to consider that. Ancho chiles have a fuller,
richer taste and won't be as fiery hot as crushed red
pepper.
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Hi, looking for a store in
Montreal that sells lime leaves? It is for a Thai chick
pea recipe. Thanks a lot! RS |
The only place I could come
up with is T&T at the West Edmonton Mall. You might want
to check in with your favorite Thai restaurant and see
if they would sell you a few.
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I am trying to buy Spike food
seasoning which is usually sold in an Indian food store.
Since new owners took over, I am unable to locate it. I
live in Toronto, Ontario. CP |
Here in the States you
can find Spike at most supermarkets and health food
stores. I found a board discussion on
this topic at Chowhound: they say Loblaws, No
Frills, Noah's and the Big Carrot all carry this
seasoning blend.
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Where in Scotland can I buy
poppy seeds for baking? HF |
The sale of poppy seeds
has been banned in some countries (like Singapore and
Dubai) but I'm not sure about Scotland. One source I
found online suggested they were available at a chain of
shops called
Holland and Barretts.
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I live in New Orleans, LA and
have a five year old bay leaf plant on my balcony that
seems to be suffering from some kind of rust. I have
removed the most badly affected leaves but am reluctant
to remove any more because almost all of the leaves are
affected to a small degree and I don't want to kill the
plant. I read somewhere that sulfur could help in
treating some kinds of rust. Do you think that could
work in this case? If so, how is it applied? I was also
thinking that it may need to be repotted. What size of
pot should I use for a 14" high plant? Thanks, TJ |
Rust is a nasty fungal
disease that is notoriously difficult to eliminate.
First, I encourage you to take a few leaves, or even a
good portion of a branch, to
your local university extension office to get a
final diagnosis. Sulfur could be the answer but you must
use care in applying it as it is moderately toxic to
humans and animals. Ask your local nursery for their
recommendations on a specific product and exactly how to
apply it. As for repotting, just go to a pot that is two
or three inches larger all around the the one the plant
is in now.
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Hello, My daughter lives in London
and is trying to grow herbs in her apartment. She has
basil which is doing fine and Rosemary which has
developed leaf curl. I suggested she look for some type
of critter under the leaves such as spider mites, aphids
etc. but is there some type of virus/fungus that might
cause this as well? What other conditions might cause
this to happen? Thank you for any possible causes to
this problem. CG |
As always, it's tough to
identify a problem without seeing the damage. You are
probably on the right track with a critter infestation
but rosemary is susceptible to overwatering problems as
well. These would include root rot and crown rot. Make
sure the plant has good drainage and good air
circulation and let the top two or three inches of soil
dry out between waterings.
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What is the difference between
basil leaves and bay leaves?? PL |
Lots! Please see "All
About Basil" and "All About
Bay Leaves." For photographs of each, you can view
the Plant Photo Page
or, for the dried versions,
Contest Photo Page.
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I love to cook with chicken and
pork on the stove top, and I like to be creative
sometimes and I'd like to ask what herbs and spices go
the best with each or these meats. thanks R |
Take a look at our "Basic
Guidelines for Seasoning with Herbs and Spices" page
for ideas. You might also want to do a
search of the site using
chicken and pork as keywords. This will give you links
to recipes that use the two meats and the seasonings
that accent those recipes.
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I live in the Pacific Northwest
very close to Mt Rainier and the peppermint that I
planted last June no longer has a minty smell. It is
planted in the ground, gets partial sun and has
continued to grow through the winter months. It had a
smell last year and I used a lot of the mint in cooking
and drinks. However, once the mint spread it lost its
minty smell and now smells like grass. Is there
something I need to do to make it start smelling minty
again? Thanks for your help. DW |
This seems highly unusual to
me. I found only one source that suggested if mint loses
its aroma it may need fresh soil so maybe you should try
restarting a new patch. You might also want to cut back
your current crop and see if the new growth is more
aromatic.
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How do I ground whole nutmeg? MC |
You want a grater with
sharp small holes. On our "Nifty
Herb and Spice Gadgets" page you will find links to
a microplane zester and a nutmeg grinder. These will
give you an idea of what you need to do the job. You can
view even more options by searching for a nutmeg grinder
at our Mini-Mall.
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I just found these brownish
bumps on my basil plants. I'm fairly new to gardening
and was about to throw them all out (4 plants that
started as a single 6" purchase from a local nursery).
I've worked hard to keep these plants healthy and I love
the smell and the leaves for use in cooking so I really
didn't want to dump them. I described the bumps to my
mum and she said it sounds like scale. I confirmed
online by looking at pictures (they showed exactly what
I was seeing). She suggested a cotton swab dipped in
alcohol to remove the scale from the stems and pinching
off the leaves that are affected. I've done this but I
can't seem to find answers to the following questions...
is the basil still safe to eat?
what can I do to prevent a recurrence of the scale?
Any help would be greatly appreciated!
Thanks - EO |
Your basil is still safe
although you might want to give it a rinse just before
using. Scale is notoriously difficult to control (and
sort of unusual on basil). They are hatched eggs that overwinter in the soil (and within cracks in bark) so
you might consider repotting with fresh soil.
Also, for the record, be aware that I have noticed some
varieties of basil get bumpy on their stems so not all
bumps are bad.
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I have a recipe that calls for 1
lemon, peel cut into strip, the juice squeezed and
strained. It also calls for 1 orange, similarly
prepared. How much ground and dried peel (that I bought
in a grocery store) should I use? J |
You can use equal amounts of
dried lemon peel for fresh (about 1 teaspoon equals a
lemon) but you won't be able to use it for substituting
the juice. I encourage you to go get a lemon and an
orange! Your recipe results will be better for it.
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Hi there, I have a beautiful
standard bay tree about 6.5 ft tall. I noticed last year
that a few of the leaves had become mottled with light
green. This seems to be spreading, more and more leaves
are turning. Other than the mottling, these leaves seem
to be perfectly healthy, and the tree itself is in great
condition. Can you help? (I live in North Devon and the
tree is in a sheltered south-facing position. It was
repotted last year.) Hope you can help. Kind regards, LS |
It's impossible to diagnose
without seeing the plant so you will want to take a
sample branch to someone local who can help you. The
symptoms may indicate something as simple as a lack
nutrients but they could also reflect a serious viral
problem.
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I am doing a science project
for school to see if chewing mint gum has any effect on
the temperature of your mouth. I discovered that if I
chewed it for three minutes it increased the
temperature. Why is that? JB |
I'm no food scientist but I
suspect it could have something to do with menthol.
Although when I looked into it a little I learned that
menthol is actually cooling. You could investigate the
menthol further but you might also get curious about the
amount of energy generated in your mouth by the actual
chewing.
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A 25g bag of fresh oregano is
equivalent to how much dried oregano. JW |
You stumped me on this one.
I never thought to weigh an herb before drying. Many
other variables would come into play like just how fresh
it really is (water content) and the stems which would
be removed for dried oregano. Sorry I can't help more.
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If a recipe calls for “Hawaiian
Salt”- is that considered the same as “Sea Salt”?
Thanks! NS |
Hawaiian salt is sea salt
although sometimes it has "alaea," or red clay, added
giving it an orangey-pink color.
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I am trying to grown healthy
basil plant in Florida. It is on our lanai facing east.
I have never experienced problems with basil plants
before but this year we are on our third plant. This is
our 4th season growing basil in a pot in Florida so I am
concerned. We have gotten all 3 from the farmers market.
Great looking plants. They all flourished and then died
quickly. The 1st had bugs and I tossed it and all soil
out. I washed the pot and tried again. I may have over
watered the 2nd and half of it died. I purchased another
and only have been misting it with water, I did not
repot but placed it in a larger container filled with
new soil. It has been growing great but today I spotted
small green bugs. I sprayed with water, a little dish
detergent and cayenne pepper. After I found a small
green worm on the stem. Help... Do you have an
suggestions? I was told not to repot and not to overwater. I was also told not to put in the direct sun.
What are your suggestions. Thanks. DM |
I don't know about this
leaving the plant in the original pot business, assuming
it is a typical four-inch starter plant container. If it
is going to grow into a healthy plant, those roots are
going to need some room. Basil needs temperatures above
50 degrees (F), the hotter the better, although your
afternoon sun may be quite intense. I can't identify the
worms without seeing them but if you can, just pick them
off and see if it helps. I know it's icky, get some
gloves!
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What makes a mustard sauce bitter
sometimes. I make a mustard cream sauce with mustard,
white wine and honey and sometimes it turns out bitter?
DM |
I need more information,
like what sort of mustard you are using and if you are
cooking the sauce, to be sure but it is likely the
mustard. If you are using dry mustard, it's easy to go
overboard. A small amount will usually suffice. If you
are cooking the sauce and adding prepared mustard, I
wonder if maybe the mustard is getting scorched.
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Firstly, thank you for taking the
time to help people like me. I actually had a question
about the edibility of basil varieties. I have two basil
plants, One has the typical green leaves approx 1" by 2"
and is roughly 2 ft high with white flowers on a stem
measuring about 1/4" by 2.5 ". The other is very similar
but has small leaves about 0.5" by 0.5". Someone told me
that some varieties of basil are purely ornamental and
shouldn't be used in cooking. Both plants have a strong
smell of basil and have similar features. Can you please
shed some light on my question? Many thanks, AG |
I'm not aware of any variety
of basil that is strictly ornamental. This season's seed
catalogs are offering as many as twenty (or more)
varieties some with large leaves and others quite small.
I say, if they taste good, use them!
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Hello, I just started growing
cayenne peppers and a have a few growing. As soon as
they mature and turn red, it is safe to eat them as soon
as they are picked and washed, correct? Also, do they
need sunlight from sunrise to sunset? CO |
Unless you have used
chemicals I can't think of any reason that your pepper
wouldn't be safe! Chiles do need a good bit of
sunlight--five to eight hours each day should be
adequate although more is usually better.
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Hi. I would really like some
help with this if possible. I have been marinating my
own garlic cloves (peeled) in oil for a couple of years
now and every now and then I end up with a batch where
many of the cloves turning green after a week or so and
the oil turns hazy. I then pick our the green
cloves and throw them away. My question is Why do some
turn green, are they off or poisonous ? I am too scared
to eat them and I worry that the green ones might turn
the oil bad or send the others green if I leave them in
the jar. I hope this all makes sense to someone as
everyone I have
spoken to about this has no idea. Thanks for your help.
EW |
You can read an
explanation of why garlic turns green sometimes on our "Garlic
Q&A Page." In this case, however, it could be that
the garlic is actually growing some old fashioned mold.
You don't say whether you are refrigerating your
marinating garlic but if you are, that's why the oil is
turning cloudy. It does that once it falls below room
temperature. I do need to warn you that you are opening
yourself up to the risk of botulism by marinating the
garlic in oil. You shouldn't keep it on hand for much
longer than five days in the refrigerator.
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Hello, I found your website
very informative.
I have 3 pots of Basil wintering under a grow light.
They were doing great and providing us with plenty of
leaves for our winter cooking but just recently the
leaves all turned brown and fell off. A few days later a
powdery mildew appeared on my Rosemary, Sage and Thyme.
I am spraying the R,S, and T with a diluted Lemon Juice
solution. Is there anything I can do for the Basil
plants? And am I doing the correct spray for the mildew?
Thank You, Hi |
Odd that your basil would
kick the bucket like that so it's hard to say if the
plants will recover. If you don't see any sign of new
growth by now you probably won't. I haven't heard of
treating powdery mildew (a condition that leaves a plant
looking as if it is covered in white dust) with lemon
juice. One reference suggests spraying infected plants
with a solution of 1 teaspoon baking soda dissolved in 1
quart of water. Another suggests 1 tablespoon baking
soda plus 2.5 tablespoons of lightweight horticultural
oil in 1 gallon of water. I haven't tried either one so
can't say for sure. You should also be aware that
powdery mildew is often a result of poor air circulation
that's sometimes caused by plant overcrowding.
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If I want to convert a recipe
for 4 people to one that feeds 8 I suppose I double the
quantity of meat, stock, vegetables etc but what about
herbs and spices e.g. chilli powder, chillies, cinnamon,
cloves??? Thanks. SJ |
I have always just doubled
the spices along with everything else without any
problem.
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How long can you keep an unopened
jar of capers in your cupboard? PR |
The jar should have an
expiration date on it. If yours doesn't it could be one
of two things. One, the company simply doesn't do that
or, two, your jar was produced before they started
putting expiration dates on everything which probably
means it's so old you should throw it out. I have a jar
in my refrigerator that I opened about three months ago
and the expiry date on it is December 2009. Using that
as an example I'd say two years or so would probably be
a good guide.
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Hello and thank you for a
wonderful site!! I have a small 1' bay about 4 years old
(affectionately known as "Bay-by" of course) that is an
indoor plant here in Wyoming. We have gone through
scale, overwatering, harsh sunlight, blights and half of
the Bush presidency together. I would love for the tree
to grow taller, but it has a branched trunk at about 5"
so there is no leader. We are now seeing very tall
shoots of new growth (about 12") which are rather
awkward on our "bonsai-like" bay. Should I let them grow
recklessly, or trim them back? Will they help grow
Bay-by taller? We are at 6500 feet in altitude--does
that have any effect on the noble Bay? Thank you so much
for your input! MS |
Since there is no leader to
your little tree, it probably won't grow taller in the
way you might expect. It will grow, slowly, but it will
have a tendency to bush out now. You can trim a bay tree
just about any way you please and snipping will lead to
a fuller-looking plant.
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I recently went looking for fresh
spearmint leaves at the grocery stores. All I found is
fresh mint leaves, would this be spearmint? Thank you.
MV |
Most likely it is spearmint,
that is the most common mint for cooking.
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|
We made a recipe with the term
add two "sprigs" of cilantro. We found the mixture to be
overpowering in taste. The cilantro came in a bunch with
smaller units being broken of of 5-6 leaves per bundle.
Is a "sprig" one or two leaves or 1 or 2 of the smaller
bunches of 5-6 leave stems. RM |
Unless a recipe specifies
the length of a sprig, three inches is a good guideline.
I'm a little confused by your references to bundles and
bunches but a sprig is a single stem of a given herb.
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Where can I find
Schilling/McCormick traditional Bar-bq seasoning? I'm
almost out and all of the stores in the Seattle area
have either dropped the brand or it's been "new and
improved"-HELP! GP |
Barbecue Seasoning is on
McCormick's list of 2006 discontinued products.
Looks like you will have to try the new and improved
version although some readers have been able to get
recipes to make their own favorite but discontinued
blends by contacting the company.
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My bay leave plant has copperish- colored leaves with some black spots on less
than 10% of the plant. What is it and how can I save my
beautiful plant? AL |
It's next to impossible to
accurately diagnose a plant problem without seeing it.
Your best bet is collect a few affected leaves and take
them to show to your local master gardeners or a
professional at a nursery/garden center.
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Hi, I spent last summer in
Colombia. Their local soup is called ajiaco and uses a
herb called guasca. In the USA it is called gallant
soldier and is considered a weed in much of the world,
but no other herb can be used in this soup, its very
distinctive. Would you know what the herb is called in
the UK, or, at a stretch, where I could find it?? thank
you very much. TO |
This plant is known
botanically as Galinsoga parviflora Cav. Other
common names are Joey Hooker and smallflower galinsoga.
One website says that in the UK the seedlings emerge
from March to October. It's a rampant weed--local
farmers may be familiar with it.
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I live in Memphis, TN and have a
very large rosemary plant. The lower limbs are thick and
it has spread all over my vegetable garden. Can I move
this plant? Can I cut it in half and move the halves? MW |
You can certainly move the
plant but dividing it is not a good idea. Because
rosemary grows from a single stem the operation would
probably kill it.
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I have a venison sausage recipe
that calls for 2 tbs sage, 1 tbs nutmeg, 1 tbs thyme and
1 tbs red pepper. Can I substitute these spices with
Bell's Seasoning and how much would I use to make up the
amounts of the other spices. AA |
I'm not familiar with Bell's
Seasoning but if you like the flavor of it I don't know
why it wouldn't work as a substitute. The one caution to
consider is salt. If the Bell's has salt you will want
to reduce what the recipe calls for and this could get
tricky because salt acts as a preservative as well as
flavoring for sausage. Otherwise, I would just use an
equal amount to replace the others, in this case 5
tablespoons.
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I am very interested in how you
put a meal “together”. In other words, If I served
Jalapeno-Basil Pork Chops, what would be a good
complimentary vegetable dish to serve with it? I am
thinking of some sort of guide that would say….”when
spicing the main dish with say garlic, serve this kind
of side dish to enhance the garlic flavor- not over
power it…does such a guide exist? Thank you for your
interest, SO |
There are so many
different foods and so many different seasonings that a
definitive guide like this would be rather limiting (or
rather huge!). The best way to learn what goes with what
is to read and experiment. Go to the library and look at
cookbooks for different cultures. They will often have
serving suggestions and you can also see what spices are
common to that type of cuisine and how they are used
together. It is also helpful to learn about individual
seasonings. This website is a good place to start! Our
list of articles serves as a
good jumping off point.
|
I read one of your posts and one
of your users asked how they can purchase Orlando
vanilla. Tell them they can email orlandoyk@msn.com.
There is no web site, individuals distribute in the US.
DC
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When a recipe calls for Cardamom
pods, and you wish to use ground Cardamom, how much
ground Cardamom equals one pod? MT |
The contents of a single
cardamom pod is too small of an amount to grind for me
to have an absolute answer but I would say about 1/8th
of a teaspoon would be a good equivalent.
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|
Is it true that cinnamon raises
blood pressure? I |
This is way out of my
league so I refer you to a website I respect:
The World's Healthiest Foods for more information
about cinnamon's health properties. And, don't forget,
your doctor is the best person to ask about blood
pressure.
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|
I moved into a new house a year
ago, and have what I believe is a bay tree in my
backyard. It smells similar to bay and the leaf appears
to be a bay leaf. Are there any look alikes that could
be poisonous that I should be careful of? I am only
hesitant to try an herb I am not absolutely certain of.
AS |
You are wise to use caution
with plants that you aren't sure about. Your best bet is
to trim a small twig and take it to someone who
specializes in herbs, perhaps at a garden center or
nursery.
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Hi: I live in an apartment and
have tried growing basil, with not much success. I love
it so much, I like having it and other herbs in vases as
they create a great fragrance – any tips on how to keep
basil in a vase without it drooping? I saw one of your
answers about keeping it in a vase with a plastic bag
over the top, but was hoping to enjoy the fragrance and
use it too. Cheers JW |
A wonderful product has come
onto the market in recent years. Bunches of basil with
the roots still attached. Look for it in the produce
department of your supermarket. Once you get it home you
keep the root cube in a glass of water and it will stay
lively for quite some time.
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I have 2 rosemary bushes (About 2
feet tall) that my previous neighbor planted about 18"
apart. I know from lots of reading that this is entirely
too close. I would like to move them. I know they do not
take transplanting well so I want to do this right. I
found lots of information on how to transplant my bushes
but not a whole lot on when. I live in North Carolina
and I would like to know when is the best time of the
year to move them. Any help would be great. They are
wonderful bushes. Clueless in Carolina |
Spring and fall are
generally the best times to transplant but to be sure
you may wish to contact your local Master Gardener's
extension office. Follow this link to
a list of phone numbers by county in North Carolina.
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I have just returned from Jordan
with a small sampling of myrrh. Can you please tell me
how to use it? I also have frankincense, I assume that
it is only used in the small brassier as a burned
incense? Thank you, GT |
Neither of these spices
(actually gum resins) serve any culinary purpose. Long
ago they were often included in the embalming process
and thought to have some medicinal properties although
very little research has been done. You will probably do
well to resign them both to the brazier.
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I am trying to find a chain store
(or any store) in the Houston area that sells Spice
Island Grilling Gourmet Spicy Chicken Seasoning. Do you
know of any stores selling this product in the North
Houston, Conroe area? JP |
I can't tell you a
specific store to find it in but I can point you to a
website that has a phone number you can call. The page
also has a link to a place where you can buy it online.
Just click on this link:
Spice Islands.
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Was interested in trying epazote until I read on your site that it is poisonous
in large quantities...could you elaborate on this...how
much is a large quantity...thank you. D |
The essential oil from
the seeds of epazote is considered toxic and should not
be taken internally. Pregnant and lactating women should
stay away from even epazote leaves. I have searched and
searched for a definitive answer to how much is too much
but didn't come up with an answer.
WHO studies have shown that 1/2 cup of a decoction
given for 4 days had no side effects. In my mind,
anything more than a Tablespoon (which weighs in at .1
ounce) might be considered a large amount for one person
to consume. Most recipes that serve 4 to 6 people don't
even call for that much. One source recommended using
the leaves only rather than whole stems to avoid the
strongest essential oils.
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I received a planter for Christmas
with 4 herbs in it. The parsley has suddenly become
leggy and yellow. Why would this be? It is indoor in my
kitchen which is well lit. I have not had them directly
by the window to protect them from drafts. BG |
Growing tall, or leggy, is a
sign of the plant reaching out for light and yellow
leaves may indicate too much water. You might be able to
revive the plant by snipping all of the affected leaves
back to the base of the plant.
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Dear Sir or Madam, It is my
understanding that as there are professional
wine-tasters and chocolate tasters, is there a title for
those who are expert tasters of edible herbs and
flowers? And are there actual titles for these three
categories of tasters? Most appreciated, ERM |
I love this question!
I've long been fascinated by the subject of "supertasters."
I Googled 'super tasters jobs' and came across
this article about professional tasters. There
doesn't seem to be actual titles within the categories
and it sounds like there is as much training involved as
there is natural ability.
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Hello! A few weeks ago I
purchased a mini chilli pepper plant. The plant is
sitting in a pot that is abut 4' in diameter. The plant
has these tiny peppers red and off white in color. The
leaves are semi slender. The plant is about 6' tall. I
bought the plant strictly for decoration. There was no
name on the plant when I purchased it. I was wandering
if you might know the name of the plant that I have and
how to take care of the plant, besides the occasionally
watering. Thanks so much have a nice day. S |
Ornamental chile plants
were a news point in our December
newsletter. The NuMex
variety, which changes chile color as it grows, was
developed by Paul Bosland, professor of horticulture and
director of the Chile Pepper Institute at New Mexico
State University in Las Cruces. He says they can be
planted outside in the Spring and thrive on lots of
sunshine and not-too-much water.
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I'm looking for brandy extract.
I'd especially to find it locally, in the San Diego
area. Thanks. LK |
I couldn't find a
specific local source for you but McCormick does make
one so maybe your grocery could special order it for
you. You will find a link to San Diego spice shops that
you could check on our "Where
Can I Find? Q&A Page."
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I am looking for Spice Islands Spaghetti Sauce Seasoning and Spice Islands Pizza Sauce
Seasoning. If I cannot find the actual products, I would
be interested in the recipes for both these seasonings.
Thank you, CS |
Apparently you aren't the
only one who is disappointed that Spice Islands
discontinued their sauce mix. Many sites have reprinted
the recipe from the company, there is one at
The Recipe Link. You might look further on that site
and find the pizza sauce recipe. I always just mix some
Italian herbs into tomato sauce for my pizza.
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Looking for chili powder made
by Maxine's out of I believe Texas. RF |
I'm afraid I can't help so I
put it out to other readers. Anyone?
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Hi, My wife's mother says never
refrigerate garlic. We brought some garlic home from her
house and it was much stronger than the garlic we
prepare. Is it good to do this or is this or not? It's
pretty strong!!! Thanks: Tom from an Italian family. TM |
Here's a quote from
the Garlic Store's website about how to store
garlic: "A ventilated garlic keeper is fine, and looks
good in your kitchen. Garlic stores well at room
temperature as long as it is not sealed up. The ideal
storage for garlic is at 55 degrees F and at 55%
relative humidity. Never refrigerate garlic, or it will
try to sprout prematurely. And never ever store garlic
in oil at room temperature. It is a hotbed for
botulism." Consider, too, that your mother-in-law may
have a different variety of garlic than you normally
use.
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Is there a difference between
black (royal) and white cumin? If so, what is it? JW |
Gernot Katzer's Spice Pages
have an excellent discussion on this subject. Black
cumin is a wild plant botanically known as Bunium
persicum [Boiss.] B. Fedtsch. It is found only in
Kashmir and is favored in North African cooking. While
both plants are members of the parsley family,
Cuminum cyminum L, more commonly known as cumin, is
readily available and a good substitute for black cumin.
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Hello, I am making a Terrine
Christmas lunch and it has Juniper Berries in it. It
also has chicken mince, pork mince and bacon. What do
you suggest I use in place of Juniper Berries. It
already has Gin in the recipe. Thanks. JC |
My source for this type
of question is
the
Cook's Thesaurus. They suggest using equal parts
crushed bay leaves and caraway seeds as a substitute for
juniper berries.
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What spices give a salt taste,
without the SALT? DM |
|
Unfortunately, none really
do, that's why salt is so special. Some folks say that
dill weed and seed can serve as a salt substitute as
well as just increasing the use of all the other
seasonings in a dish. Until the palate is trained
differently, you will probably notice the absence of
salt. |
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How long does jar a minced
garlic keep after having been opened? EO |
|
I can't find a definitive
answer for this and I don't use it myself. If there
isn't an expiration date on the jar, perhaps you should
call the company that made it. |
|
My father-in-law says that he uses
the root of garlic to keep his blood pressure down. He
says it doesn't have the smell or taste of garlic
cloves, but he chops it up and puts it on his food. Do
you think he means the onion looking part of garlic or
is there actually a root (other than the bulb)? Thanks
for your time! D |
Garlic does have roots
attached to the bulb and they are edible but, unless he
is growing his own or knows of a local farm, I can't
imagine where your father-in-law would get them.
|
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What is shrimp paste and chicken
paste and what grocery stores sell it in Calgary Alberta
Canada? Thanks for your help. CA |
Shrimp and chicken pastes
are frequently used in Thai cooking. You could look for
it near other the oriental foods at the grocery store or
check specialty markets. T&T Supermarket at Pacific
Place (403-569-6888) might be a good place to start.
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I have a lot of Rosemary and want
to make fresh wreaths—is it necessary to buy an Oasis
for the wreath, or can I just make it with a wire wreath
base? Also, what is the best way to make the wreath? RC |
This is something I
haven't done before so I wanted to point you to a good
website for help. Unfortunately, there are so many
different ideas that I think you should look around for
yourself. Just try a Google
search with the words "make a rosemary wreath."
You'll be amazed at all the clever ideas.
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Dear Basil Expert, I have
been growing Basil all summer long, with very healthy
and hearty results.
Now my basil plant has leaves that are shriveling up and
turning black. What does this mean? Is it not getting
enough sunlight now that it’s winter? (temperatures in
Berlin now are in the 40s Fahrenheit, the sun never
shines). Or maybe the terracotta pot where I
transplanted doesn’t have enough holes and it’s not
draining properly? I hope you can help! Thanks, KNR
|
Your black basil leaves
indicate that the plant can't take your winter weather.
Basil can't stand temperatures below about 50 degrees
(F).
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Where can I find ground anise
in San Diego, California? MNS |
I found
this list of herb and spice shops in your area.
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I just purchased ground poppy seed
with an expiration date of 03/08. I made a poppy seed
roll and the poppy seed tastes bitter/burnt/hot...I'm
not sure how to exactly describe it. At first it tasted
like it was burnt, but then it had a somewhat "hot"
taste in the back of your mouth. Can you give me any
ideas why. MG |
The first idea that pops
into my mind is that the manufacturer used way too much
almond extract in the mix. One label I checked listed
"natural flavorings" that might cover this ingredient.
Since poppy seeds are generally mild, I would guess it
is one of the other flavorings that caused this
reaction.
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We live in Florida and have found
small green caterpillars eating and leaving their diode
on our basil and parsley have sprayed with insecticide
soap and it has not worked any advice......... thanks
for your help. RA |
This is a good example of
why we must identify the pest before we spray anything.
Different chemicals take care of different bugs. Another
important reason is that you might end up killing bugs
that are actually beneficial to the garden.
Identification is difficult and time consuming
sometimes. You could look over the
Insect Identification.org website but your best bet
might be to capture a couple of the culprits and take
them into your local Master Gardener's office.
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Sir/madam, We have a Goa plant
in our house. We find that there are lot of new white
particles stuck beneath the leaves and white particles
flying. We are able to understand that it is some kind
of Infection. Could you suggest what it could be?
Suggest remedial measures to cure the same. There are
also a lemon plant and some flowering ornamental plants
which we fear may pick up the infection. VSS |
First I must confess, I
don't know what a Goa plant is and can't find it on the
Internet. Secondly, it is very difficult to know which
white insect this might be so I cannot correctly
identify without a visual cue. I can, however, suggest
that the problem might be solved with something as
simple as giving your plant a nice shower. Spray it with
as strong a stream of water as possible. If this doesn't
take care of your problem, you might want to contact a
local expert who can better identify the pest.
Meanwhile, you are correct to worry about the other
plants. It's best to isolate the affected one until the
problem is solved.
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Hello first time on your site. I
have a problem with my mint here in south Florida . This
time of year my mint starts out with big leaves and
beautiful and then it curls up. What could be the cause
is it lack of fertilizer or ? I'm stumped. Please help.
Thanks. JS |
I wonder if your mint is in
full sun? That may just be too much given your location.
Mint is more flavorful if fertilized only a couple of
times a year.
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Hi, So I went away for
Thanksgiving weekend, leaving my flourishing basil plant
next to the window as per usual. However, my boyfriend
made the mistake of closing the shade as he left the
apartment, leaving my plant devoid of sunlight for 5
days! The leaves are not dried out (I had watered it the
night before we left), but are very droopy. Anything I
can do to speed the recovery of the plant? Thanks! H |
Chances are good it will
come around on its own. Just be careful that you don't overwater it in an attempt to help it revive. Allow it
to dry out almost completely between waterings.
|
I have looked everywhere for
Schilling Beef Stew Seasoning mix and cant find it in
any major or small grocery store. Do you have any idea
where I can purchase it? Can you buy it online anywhere?
Thank you, N from MN |
|
Schilling is McCormick all
across the US now. I checked their website but didn't
find a stew mix nor did I find it on their discontinued
product list. They do have a new line of products out
for slow cookers that includes a beef stew seasoning
mix. Maybe this is your old favorite recycled into a new
product. |
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We grew our own mustard this year
and now what to do? I have sorted the mustard seeds from
the garbage seeds, etc and this morning I ground some. I
get very fine powder, however the hulls and 'heavier
product' of the mustard seed look too good to dispose
of. What can you tell me about what I have done and what
to do with each product? Also, is it wise to store the
ground product or am I better off grinding just what I
need and storing the whole seed? S
|
What a fun project! For a
fine, smooth mustard of the Chinese style, you'll
probably want to discard the hulls. Many recipes for
mustard begin with the whole seed so you can avoid the
waste of the parts that look so good to you. I would
definitely store the seeds whole. Have you seen the
article "Making Mustard
at Home?"
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My wife would like to buy
caraway seeds by the pound...where on the west coast? HV |
If you want to buy them
online you will find several links for where to buy
spices on our Reference
Desk. Locally, you might check with health food
stores or large grocers who sell spices in bulk.
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What herb could I substitute
for dill? JC |
You won't find any other
herbs that taste like dill but dishes that are enhanced
by dill will often take to tarragon as well. Parsley
could be a stand-in as could thyme. It depends largely
on the flavors in the recipe.
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Where to buy Creole season by
Tony Chachere's? I live in Linden, New Jersey. F |
If you can't find it at
the supermarket alongside all the other spices, you can
purchase it online from the company. It is available
through our mini-mall.
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Hi, I have been reading about
garlic turning green when cooked with certain things but
I have tons of garlic growing in the garden, after I
harvest it and it begins to dry the cloves turn very
green. I have always thrown it away because I was afraid
to use it. Is it o.k. to cook with? Thanks, J |
The What's Cooking
America site has some
Garlic Tips that might give you an idea of why this
is happening with the garlic from your garden.
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A company Pulaski Products Co.
Inc. NJ ( I think no longer in Business) once carried a
product called " Pink Poppy Dip" any idea where it can
be purchased? appreciate any help. DS |
We have covered this
subject along with a search of Angel Dip on the "Where
Can I Find Page."
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What is shelf life of diastatic
malt powder? KL |
The package I have says
"keep in a cool, dry place for six months."
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I bought a bay tree over a year
ago. It grew well until we moved to an apartment and
went through a long hot Arizona summer. When we watered
the tree it gave off a weird odor. We let it dry out and
all the leaves fell off. We were left with bare stems.
One main stem remained green. We thought the plant was
gone but yesterday noted a green shoot with several
leaves on it. We moved the plant to a sunny area on the
patio. Is this plant a goner or do we have a chance? DP |
Sounds like there is hope
since you have green shoots. Time will tell.
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Hi, I have just dug my scallions
up before the frost gets them. I have washed the dirt
from them, trimmed them and put them in a plastic bag
(stems and all) and put them in the fridge. Now what?
Can I cut them up and freeze them? RP |
You can successfully
freeze the white parts of your scallions, just slice
into recipe-size segments and freeze, but the green
parts will turn slimy if frozen. Incidentally, for next
season, you might want to look into overwintering your
scallions. Many varieties will die back and begin
producing again in the early spring.
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I put in a rosemary bush this
spring and it has loved our sandy soil. I am now
worrying about whether it will survive the coming
winter. Should I leave the plant outside or would it be
better to put it in a pot inside our home and grow it
that way? What would you recommend as potting soil if I
do put it in a pot? DY |
Rosemary can take
temperatures to around 25 degrees (F). It doesn't like
replanting so if you must do so, be gentle. An
all-purpose potting soil should work, just make sure it
has good drainage. See the entry titled "Gardener's
Hint: Rosemary Basics" on the
More Tips and Hints Page for more information on
growing it indoors.
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My son has a tree in his yard and
I'm sure that the berries on it are pink peppercorns.
However, I read your article and see that peppercorns
grow on vines. The peppercorns have a nice, pungent
peppery scent, but I don't want to take any risks. Can
you help? Thanks! ME |
It's true that
peppercorns grow on vines but the pink peppercorn is not
a true pepper. Gernot Katzer does a good job of sorting
out the different
pink pepper plants on his Spice Pages.
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A recipe in Guidepost Magazine
called for 6 quart-size slices of fresh ginger. How do
you measure quart-size slices? I have never seen very
large ginger roots? SK |
Must be a misprint. A common
measure of ginger is "quarter-size," meaning the size of
an American twenty-five cent piece. Quart-size would
indeed be a very large root!
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Our Bay Tree is suddenly
sweating clear sticky liquid that is actually spritzing
our hardwood floor with a fine sticky mist. The leaves
look like they have been misted but to touch they are
dripping with sap-like liquid. I booted her outside and
sprayed her down but we are in MN and winter is just
around the corner. She has to come in again but if I
have to deal with this mess she has to die. She is over
10 years old. JRG |
The sticky liquid is
"honeydew," excrement from some sort of insect. With a
bay tree it is likely scale but impossible to say
without seeing the plant. Inspect it closely to see if
you notice any bugs and be sure to check out the "Bay
Leaf Q&A Page" for other problems and solutions.
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My oregano and basil are dying at
the end of the season (I grew them outside and they did
wonderfully). I'd like to start growing some inside for
the winter. Can I grow some plants from the flowers, or
would I have to use a clipping? I've got some dried
flower pods from both plants, will these produce seeds
for me to use for growing new plants? Love the Q&A by
the way, I'm a newbie, and this site is amazing! DD |
Glad you like the site! You
don't say where you live but the oregano might be able
to make it through the winter. My own plant keeps going
all year around so that I can always harvest fresh
oregano. You could take a cutting to root in water just
to be sure. The basil is an annual so it will be
finished. You could try planting the seeds from your
flower heads--sometimes this works but other times the
seeds are some sort of hybrid and the new plant may not
be what you expect.
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I found some white worms with
black heads that made webs in my peanut butter, steak
spice, nutmeg, and bacon bits. All of these where in
separate cupboards. How did they get in there when they
were in their original container that I bought them in?
They were open and not very old. A |
Sounds like cigarette beetle
larvae. They are rather common as a kitchen pest. It's
hard to say how they arrived in your kitchen but it
could very well have been in one of the original
containers. Dried flowers are often a culprit as well.
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Though Coleman's Mustard is
gluten friendly it is not wheat free. Coleman's English
mustard contains 'wheat flour' which is unsuitable for
people with celiacs disease. C |
This is a point of confusion
when it comes to dry mustard or prepared mustard. My own
container of Coleman's dry mustard lists nothing but
ground mustard seed on the ingredient list. Naturally,
prepared mustard (as you find in a jar as a condiment)
will have other ingredients that those on special diets
will need to consider.
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I am trying to find a recipe for
canned green chile. I have eaten it before and am told
that you have to be very careful in the process or you
will get botulism. Does anyone know how to prepare it to
can for the winter. I have a few good days left to roast
another bag of green chile so the help will be greatly
appreciated. Thank you. DB |
As always, I turn to
Dave's chile pages at the Fiery Foods website. He says
that canning isn't the best way to preserve chiles but
does offer a few ways to do it, if you must. Here is a
link to
Dave's chile canning recipes.
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Hi, I was looking at your web
site and was wondering if you knew where I could buy
dried flower of fennel. I saw it on t.v and can't find
this spice anywhere,.,.,,I called local spice shops and
they don't even know what I'm talking about.... thanks
for the help. C |
You might have more
success by referring to it as fennel pollen. Do a search
at our Mini-Mall and you
will come up with several options from California and
Italy. The price is much better now than it used to be.
I first learned of this magical ingredient from a cook
in Italy who was harvesting it from her own yard. She
used it to coat a pork shoulder before roasting it with
pears and onions. Delicious!
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What spices can be added to
coffee? I have tried cinnamon and cardamom but is there
anything else? I could not find it listed in the Q&A
section. Thanks. DN |
Allspice might be nice as
well as nutmeg. Cloves could accent coffee but be
careful, a little goes a long way. Vanilla and orange
are also complimentary, in my opinion.
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I recently tasted some jalapeno
peppers that were jarred in olive oil with herbs,
garlic, carrots, celery and onions. There may have been
vinegar in there too. They were delicious. Do you know
of any recipes for this type of jarred peppers? Thanks.
|
Try doing a
Google search
with the words "jalapenos en escabeche recipe" and I
think you will find something that suits you.
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Hi: Thank you for this web
side, is has been very helpful. I would like to know if
by any chance you have "manzanilla" in Spanish traduced
in English!
Manzanilla is a flower (it looks like daisies) known to
the Peruvians and they use for herbal tea for
stomachache or headache. Thank You J |
I think the word you are
looking for is chamomile.
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Can I make a large quantity of
mustard and can it? Thx,JM |
According to the book "Gourmet Mustards,"
mustard continues to lose flavor as it is stored at room
temperature. The idea is to get the mustard to the heat
level that you desire and then refrigerate to maintain
that taste. I know this doesn't really explain why we
can buy mustard from the shelf at the supermarket but I
suppose some sort of technical advance is involved in
the processing. You might look into the idea from the
canning point of view, I'm afraid I'm a novice in that
arena.
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I need to replicate or find a
substitute for Lawry's Pinch of Herbs which has been
discontinued. Can you help? CS |
Looks like you aren't the
only one wanting this recipe. I found a discussion of
the subject on
this epicurious message board.
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Do you sell, or do you know where
I can buy, toasted poppy seeds? JS |
I don't think you can buy
toasted poppy seeds but it's easy to do yourself. Simply
shake them in a dry skillet over medium high heat for a
few minutes.
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Please tell me how to clean/slide
fennel - I bought one but when I started trying to
prepare it - I was lost...please help. thanks S |
Mostly it depends on how
you are going to cook it. One way to prepare it is
illustrated in our recipe for
Marinated Fennel. Otherwise you can just think of it
sort of like an onion; cut off the tops right at the
bulb and the bottom root then chop, dice or slice it to
suit the recipe. As for the frilly tops, they make a
nice garnish left whole or minced and sprinkled over the
top.
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I work in a restaurant, and we
have mojitos on our drink menu. We don't sell a lot of
them, and we are continuously buying new mint for the
bar. We currently store it in the plastic container that
it is purchased in and put it in the cooler; however, it
never seems to last more than 3-4 days. Is there a
better way to store the mint, or are we just bound to
buying mint every few days? I would appreciate any sort
of help! Thanks! |
You could try a couple of
ideas. One would be to store the mint with the stems in
water, like a vase of flowers, at room temperature. You
might also try wrapping it in damp paper towels and then
storing in the cooler. Another alternative might be to
grow a mint plant in a pot somewhere in the restaurant.
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Hi. I have just discovered your
website, which is great, and also that I am a budding,
amateur, gardener. Basil! I have grown several sweet
basil plants from seed and the same number of lemon
basil. They are now covered in small green bugs and also
what look like tiny threads of cotton. They live on my
window sill next to a chilli plant and a bell pepper
plant. Can you help me? the plants are starting to look
wilted and the lower leaves are yellow. ps. how can
lemon basil be used in cooking? Thanks DB (UK) |
The cottony substance
indicates the presence of mealy bugs but they are white
and very difficult to see. The small green bugs may be
feeding on the mealy bugs or they have moved in on a
plant in distress. I suggest you isolate the affected
plants and take a sample of the problem to a local
nursery for help in identifying it. ps: lemon basil can
be used just like regular basil in recipes where a
citrus flavor would be an accent.
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|
Great Q & A site! Here's one
for you. I have a single basil plant growing in a pot on
the window sill. Every morning I would notice a few
droplets of water on the sill. I've even placed my hand
over the droplets and felt small spritzes of water on my
hand. This morning, I notices two long, skinny,
brownish, grasshopper shaped bugs no larger than 1/4"
long on the plant with small water droplets coming from
their ends. I'm taking it that these critters are the
source of the water. Amazing comparing the size of the
insects and amount of
water they put out. Otherwise, the plant looks fine. Any
idea what kind of bug this is and is it harmful to the
plant? Thanks, and have a great day. M |
My first thought was
spittlebugs but your description of the insect doesn't
match. After doing some research, I'm not sure what your
bug could be. Maybe you should talk to a local garden
center to see if they know.
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Dear Sir/madam, I read the
following article on Garlic and it was quite
interesting: "Q: Is there a way to fix garlic without
getting bad breath from it. My husband loves garlic and
I don’t like to have bad breath for 3 days? CN" "A:
Cooking garlic will take away some of the breath-killing
properties. For some longer cooking recipes, you might
also try adding whole garlic cloves that can be be
removed before serving." Is it not true that when you
roast garlic there is no smell or after effects? I have
heard people who eat roasted garlic and it doesn’t seem
to smell. If this is the case you may want to update
your site. Kind Regards, C |
It's true that roasting
garlic may diminish the bad breath effects since it is a
method of cooking it. I've noticed sometimes it doesn't
affect my breath and other times it does--perhaps it is
due to the length of roasting?
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|
I have cooked with the Cardamom
pod (green) for many years, putting the whole pod in
curries and rice. I enjoy the intense flavor of the seed
inside and will eat them out of the pod. I have just
received an Indian Cook book "Quick and Easy Indian
Cooking" by Madhur Jaffrey (1996 Chronicle Books, San
Francisco) and under the reference for Cardamom she says
"when......used whole they should not be eaten". This is
the first time I have read this, I assume she is
referring to eating the husk as well but what are the
dangers, if any, to eating the husk, I have certainly
eaten a few inadvertently? Thanks, VM |
I don't think a cardamom pod
is harmful to eat. Rather it is an overwhelming taste
that some might find unpleasant to bite into the whole
thing.
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|
Hello- I was hoping to try and
make my own Chipotles. The only jalapenos available for
sale are all green and everything I read say s to smoke
red (ripe) jalapenos. Any secrets on getting these green
ones to turn red? Thanks J.J. |
The secret to red chiles
is to leave them on the plant until they mature from
green to red. Once they are picked, the ripening stops.
Check out your local farmer's market. They seem to have
a wide selection of peppers at this time of year.
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|
Can whole allspice be use in place
of whole cloves? I am canning spiced peaches, cloves are
$5.00 a jar a bit high. I thought using whole allspice
would work just let them set longer, about 6 to 8 week
before I use them. What do you think? Thank you in
advance. MP |
I think this would be an
acceptable and even more pleasant substitution. I never
did like cloves.
|
|
What spices are in Chai
seasoning blend? MB |
Any number of spices can
be used in chai seasonings--it's sort of like curry in
that respect. In my book, a good blend should have
cardamom and cinnamon. Ginger, cloves, nutmeg and
allspice are often included as well.
|
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What can be substituted for fennel
seed in carrot soup? D |
Parsley and dill are both in
the same family as fennel so they would be an okay
substitute. Cumin and caraway also complement carrots
well.
|
|
What is the difference (if any)
between a 'sprig' of dill and a 'head' of dill? I was
making dill pickles the other day when I suddenly and
belatedly realized that I had put two heads of dill in
each pint jar when the recipe had actually called for
two sprigs of dill per jar. I've gardened and preserved
food for 35 years and had never thought about the issue
before. I guess I simply thought of a head of dill as a
sprig. When I thought about the instructions, it seemed
like two heads was a bit much, but that two sprigs would
be insufficient. When I went in search of the 'official'
word, I was unable to find it. Sprig of dill/head of
dill - different or the same?? Thanks. JB |
I agree with your thought
process, two sprigs of dill isn't much! This may just be
a case of careless recipe writing.
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|
I have a pickle recipe that
calls for dill seed and it has been many years since I
have done any pickling, but years ago I used dill seed
to replace "fresh dill sprigs", but now this new recipe
( which is in a gallon jug and keeps in the fridge for
weeks) calls for dill seed at this writing, I cannot
find any "dill seed" in the spice section of the grocery
store, only "dill weed". Can I substitute? Or do I need
to maybe find a local farmer and buy "fresh" dill and if
so, how much of that should I use? What would be the equivalent of fresh to dried?? Any information you could
provide would be very much appreciated...Thanks in
advance. NG |
Finding the fresh "dill
heads" would be worth your effort, I think. Many
supermarkets stock them in the produce department at
this time of year but the farmer's market is always a
good source to start with.
|
|
I have some flour stored in glass
jars. How long is the shelf life so it will still rise
when used in baking? Thanks, LL |
Most sources agree that
flour is shelf stable for about nine months when well
wrapped. Self-rising flour is less stable and should be
used up within six months.
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|
I have finally harvested
successfully yellow, and red peppers (not HOT). I have
roasted some of them but now have about a half dozen
more. I've been using them out of the fridge but now
wonder about a larger quantity and their shelf life.
Roasting and prepping is a lot of work so I want to
insure not losing them. Other postings I've read on your
site suggest 9 months shelf life. Is this correct? Also,
any suggestions on drying green peppers? Could I hang
them and then crush? Or are they too large; unlike
smaller hot peppers? Loved your site and all the info.
Thank you. T |
You
could submerge your roasted peppers in oil to keep in
the refrigerator but it's hard to say how long they will
last, maybe a month. Nine months is for commercially
prepared jars where preservatives have likely been
added. The best way I know to preserve the green bell
peppers is to chop and freeze. The texture won't be
exactly the same but I think you will find them
acceptable for cooking.
|
|
How long does garlic that is
canned (glass container) stay good after opening it and
putting in refrigerator? SS |
Oh, I'm tempted to say it
wasn't good to begin with because fresh cut garlic is
always better but you might find that rude. Your glass
jar should have a use-by date on it.
|
|
I have always had great success
growing basil on my deck here in hot hot hot Georgia (it
usually re-seeds itself each year!). We are in our third
week of high 90’s and low 100’s. Prior to this heat, we
had a very mild (high 70’s/low 80’s) and rainy summer.
My basil does not like this. It is spindly and yellow
green in many places, especially on the older stems. I
am keeping it watered, but can’t get it back to the
lovely shade of green that it should be. Any
suggestions? BM |
Yellowing older leaves and
spindly growth can indicate a nitrogen and/or potassium
deficiency. If you are watering properly, to the point
where water drains from the bottom of the pot, then
nutrients are washing away each time. You might try
regular applications of an organic fertilizer.
|
|
Can mint cuttings be propagated
by placing them in a container of water until they
sprout roots, then transplanted into pots. Thanks. UNW |
They sure can.
|
|
My jalapeno peppers are developing
brown streaks on them. Is this some kind of disease? Can
these peppers still be used for pickling...I usually
prepare them in vinegar and olive oil. Thank you, JS |
Thanks for helping me learn
something cool. The brown streaks are called "corking."
It develops on certain types of jalapenos and is highly
desired in Mexico. The US market doesn't seem to care
for it.
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|
Someone asked me to find out how
to measure fresh dill versus dill seed that you buy in a
store. I have never canned anything but I told them I
would try to find out for them. I don't even know what
fresh dill looks like but she was asking something about
dill "head" and how to measure it. The recipe call for 1
teaspoon of dill seed. How much should be used of fresh
dill. Thank you. CP |
A dill head is the flower of
a dill plant. Left to develop, it will go to seed. The
seeds have a strong dill flavor but aren't particularly
interchangeable with dill weed which loses flavor when
exposed to heat.
|
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Hi Sandra: I have enjoyed
reading your site all day today! I've been researching
ways to use fennel - especially the bulbs. I'm
definitely going to use some of the basil preserving
techniques you have shared! One thing I might add to the
Q&A section is how to "tame" a too-spicy dish. A
generous ("three-finger") pinch of sugar tones it down a
bit. The same works for balancing a tomato sauce that's
too acidic. Thanks for the great site; I know I'll be
back!
DP (in the beautiful Bitterroot Valley of western
Montana) |
Thanks for letting me know
you are enjoying the site. Thanks, too, for the hint
about the sugar. I'll have to try it next time I go
overboard.
|
|
Greetings, I was just surfing
around, trying to find a picture of epazote, and I read
your " all about epazote", and I wanted to add, that as
far as I know, the dried epazote is never used in
culinary dishes, but is only used for medicinal uses. I
think it was in one of Rick Bayless' books, he said if
one tries to use the dried epazote to cook with you will
get a horrible taste. Have you ever tried cooking with
dried epazote? I love epazote with roasted tomatillo
sauce, in a dish called chillaquilles. Topped with crema
and a slice of raw onion ring, mmm. Anyways, thanks for
the info. you have posted. Keep up the good work! KE |
I've never even seen
fresh epazote so I have always used the dried version.
Bayless is a stickler for authenticity, I know, but I
often prepare a bean soup recipe from Vegetarian
Cooking for Everyone by Deborah Madison (no slouch
in the kitchen herself!) that calls for dried epazote.
My own recipe for the Corn and Black Bean Salad at "All
About Epazote" calls for the dried herb.
|
|
Do bees eat basil?? I'm losing
half my basil to some sort of bug. I can't see any of
the usual suspects on or around the plants but I have
seen a bunch of small black bees landing on the leaves.
There were also two spiders in there (small; pale
green). I've sprayed a soap/water solution (store
bought) on the plants a few times this season but it
didn't seem to help. I can't catch whatever it is in the
act, but the leaves are definitely being eaten. Most are
munched from the tips and/or edges but some others have
holes chewed through the centers. Any guesses? Thanks,
DM |
I'm guessing that slugs
and/or snails are sneaking into your garden after dark
to nibble your tasty basil. Check my theory by sneaking
up on them with flashlight.
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I am new to the green chili
world, but love them. My husband wants to get a 20 lb
bag, roasted, peel them and freeze them. But we
currently do not have the room in our freezer. How long
will this bag keep, with or without refrigeration? Also
I want to take some to my son, but will not be going for
a month. It is now mid-August, how long should the New
Mexico green chilis be in season and sold and roasted at
the stores? Good place to go to find more information
on? I also have been told that it is not as good to get
where they are roasted by gas grills. Thank you. DMB
|
Roasted chiles are
essentially a cooked product so you can't expect them to
keep much longer than five days or so. The person you
buy them from can be more specific. It sounds like you
are alot closer to the chiles than I am, we never see
fresh roasted chiles at the stores in the Pacific
Northwest! Ask around locally and you will likely get
accurate information. My go-to place for all things
chile is
Dave's Pepper Pages at Fiery-Foods.com.
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|
Q: Hi there, I’m from Western
Massachusetts and this question, to my knowledge, has
not been addressed in the Q&A section of your website.
We bought two small Rosemary plants from a nursery no
more than five inches high back in May. We transplanted
them into our redwood flower box on the deck beside the
house which faces west. The other herb that dies back in
Oct-Nov that has comes back year after year are our
gorgeous tall Chives which we planted for five years
ago. Yes, the chives weather the cold New England
weather just fine in the flower box. Now, our two
Rosemary plants have become full, bushy and are thriving
at a height of nine inches each. Hurray! My question is
how can I leave these two Rosemary plants in our redwood
flower box alongside its buddy Mr. Chive and have the
Mrs. Rosemary come back next year? Do I transplant them
with along with the soil they have grown in all summer
into clay pots and bring them inside for the winter? I’m
confused and concerned that they will not make it due
thru the winter. HELP! Any advice would be appreciated.
Warm Regards, A Rosemary Enthusiast |
|
A: Rosemary can't take
temperatures below 25 degrees (F) so you will need to
bring them in. Carefully transplant them with the soil
that clings to their roots and a bit of fresh potting
soil. I think I would do this a couple of weeks before
bringing them in to let them adjust to that change. Then
put them inside in the sunniest window that isn't around
a heating vent. Don't overwater them but don't let them
dry out completely either. Wait to fertilize until
spring. |
|
Q: Hello. My boss recently
gave me some springs of his chocolate mint plant. This
got me thinking about my favorite ice cream and I am
wondering if you could give me some suggestions as to
how to incorporate these chocolate mint leaves into some
killer chocolate chip mint ice cream. Thanks lactose
lady EL |
|
A: If I were going to
experiment with this I would start by infusing milk and
cream with the mint leaves. This just means to bring the
milk and cream to a boil, remove from heat and drop in
some crushed leaves. Steep for 30-40 minutes and strain
well. I think I would use about 1/2 cup of mint leaves
for 4 cups of milk. Fold in some chocolate bits to the
ice cream when it has frozen to the consistency of soft
serve. |
|
Where can I buy raices de
azafran or saffron roots in the Philadelphia area? They
look like ginger but in a bright orange color. FB |
You got me on this one.
Never heard of the stuff. However, I did learn another
name that might help you in your search: escobedia. I
found mention of escobedia as a Latin American herb with
a root that is sometimes pounded into a yellow powder.
|
|
What is the refrigerator shelf
life of canned anchovies and anchovy paste once opened?
HD |
I would treat leftover
canned anchovies like any other fresh food and use it up
within five days. Be sure to remove from the tin before
storing. Anchovy paste, if in a jar or a tube, should
keep for six months or even a year. Check the labels.
|
|
Pinch, We love your basil
column and tried the Ivory soap/water technique with
much success! Also, our basil got very droopy at one
point but watering them more perked them right up again.
Now we have another problem. The stalks on our basil
plants seem to be turning a reddish-brown, starting at
the bottom and working their way up. What is it and is
there anyway to save the plants? Also, is the basil
still edible? We had a few with dark spots but just
picked those off and threw them away. I had a similar
issue of reddish brown stalk with our corn which was
planted in an EarthBox container (one that is different
from the container we used for the basil. We have about
5 basil plants about 3" apart each and the height is now
about 12". We tend to water in the afternoon/early
evening simply because we're not morning people. I don't
know if any of the info above sparks an idea. We'd love
your thoughts on the matter. I forgot to mention that we
live in CT. Thank you! CC |
This reddish-brown color may
just be developing as the plant matures. It sounds like
the plants are healthy otherwise so I would just
continue to monitor them.
|
|
This question was asked many times
but never really answered: After drying our cayenne
peppers, do I grind all the pepper, only the pod, only
the seeds or what? Also, will a scented candle take care
of the odor after drying in a dehydrator? Thank you. BJ |
Most recipes that call
for using whole dried chiles suggest removing the seeds
and stems before proceeding. I would do the same before
grinding your cayenne. Don't forget your mask and
gloves! As for the scented candle, I suppose it might
mask the odor but you would be better off using the
dehydrator in a well-ventilated place or even position
it under your stove vent.
|
|
How long can capers be stored in
the refrigerator? JS |
Once opened, a jar of capers
should keep in the refrigerator for about six months. Be
sure to use a clean utensil each time you remove some
from the jar.
|
|
My recipe calls for 2 sprigs of
tarragon. What is the equivalent to dry tarragon? I do
not have fresh tarragon, but the dried leaves. TC |
I would use about 1/2
teaspoon tarragon leaves.
|
|
Hi I need help, I have looked
and cannot find an answer to my basil problem. The
plants where thriving and growing beautifully. then I
noticed some of the leaves had tiny holes in them this
was yesterday. Today some of the leaves have been eaten
on the ends I noticed little black spots underneath some
of the leaves. I do not know what that is or how to take
care of them without using and insecticide that isn't
poisonous so I can dry the leaves. CJT |
It could be flea beetles but
the little black spots don't agree with that theory. You
might want to snip a branch and take it to a garden
center or your local master gardener's office. Once you
identify the pest you can decide if it needs to be
treated.
|
|
Is it possible to substitute
powdered ginger for fresh in Thai recipes? If so, what
would the conversion be for 1 tablespoon of fresh
ginger? Thank you. DW |
The two really aren't
interchangeable because the flavors are so different.
Sometimes in baking they are used together to complement
one another. For ethnic dishes where fresh is used think
of it more as a vegetable than a spice. Fresh ginger
freezes nicely if you cut it into inch-long lengths and
wrap them individually.
|
I was pruning back my basil
this weekend and noticed small brown nodes along the
stems. Having read through your site, I think that my
plants have scale. Are the leaves harvested from this
plant safe to eat? I have removed the visible scale and
used cotton with alcohol. Is there anything else I can
do to preserve the plants for the remainder of the
season? Also, I am growing the basil in a new pot in new
soil on a balcony in Manhattan so I was surprised to
find these bugs. I did not start from seeds, but from
plants that were about 6 inches tall at when I bought
them. Does this mean the plants were already infested?
There were no noticeable signs until at least six weeks
after they were planted. Is there any way to check young
plants?
Thank you! SLG |
The plants may indeed have
been infested when you purchased them. The nursery where
they were "born" would be a good source or when they
were massed together with lots of other plants in the
truck that took them to the store or even while they sat
on the shelf at the store. It's important to take a good
look at any plant you are thinking of bringing home but
it is difficult to see some problems. I usually spray
new plants with a strong stream of water once I have
brought them home in hopes of knocking off any
stowaways.
|
|
We live in the desert of Southern
California and the property we live on has a number of
Rosemary bushes. I'm not sure of their age, but they are
approx. 3 1/2 feet tall by 4-6ft around. Most of them
appear to be dying from the inside out and I don't know
what to do. They do get regular water as they're on a
system, so I know they're not neglected in that way. The
new young volunteers that have sprouted around these
older ones look very healthy. Should I cut them back? Is
it a lost cause? I hate to see them go... we and the
bees love them. DR |
We have clay soil here in
southern France and my thyme and lavender are both doing
very well... however my 7 rosemary bushes which started
out very well (planted from young plants before the
thyme and lavender, but in same soil, over a year ago)
have been going yellow to brown to dead branch by
branch, plant by plant. I am at a loss....
Help? Please and thank you. CN |
I'll answer these questions
together since it sounds like drainage may be the
problem in both cases. This in turn could lead to root
rot. I encourage both of you to research the topic a bit
more to see if you can make a positive identification of
the problem. Meanwhile, back off on the watering a bit
and go ahead and trim away any dead branches as this
will help circulate the air around the plants better.
|
|
Where can I buy Moho sauce? I
live in Canada but am willing to have it from USA, if I
can. RM |
I wasn't aware of this
tasty-sounding sauce until I Googled it to answer your
question. I'm not sure where you can find it in Canada
but I found dozens of recipes online to make your own.
One note, although it is pronounced "moho," you will
find many more recipes with the spelling mojo.
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|
Hello! First of all, I wondered
if there was a 2nd growth of basil after flowering. I
don't like the strong taste of the leaves after
flowering. I still have lots of leaves on my plants but
won't use them now. If I cut it back will there be new
growth without the strong flavor? I live in Southern
Ontario. Also, I have been freezing basil and it works
wonderfully. I buy ice cube trays specifically for this
purpose.
I pour olive oil in the tray to about 1/4 depth. I
chiffonade the leaves and put enough on top of the oil
and push down until the leaves are just covered with oil
(so the leaves don't get black). Put them in the freezer
until the oil solidifies. Then add more oil to cover the
top and freeze again. If you add the oil all at once,
the leaves float to the top. That's why the second layer
of oil after the first freeze. I find that when I'm
using basil over the winter, I tend to be using olive
oil as well, so it's all ready to go.
Thank you! |
Thanks for another method
for freezing basil. As for your question, the flowers
are a basil plant's signal that its life span is nearing
the end. If you snip the flowers as they form you may be
able to extend that life a bit. It's hard to say what
would happen if you cut it back since each plant is
different but it couldn't hurt to try.
|
|
Thai Basil: Any recipes?? I
planted it, now it’s growing like mad and I’m not sure
what to do with it! Thanks. JR |
Get yourself a Thai cookbook
from the library and you will find plenty of ways to use
it. Otherwise you can use it like any other basil, maybe
just use a bit less because it is quite potent. I
especially like to use it homemade tomato soup.
|
|
I need to know where to find
file powder in Montreal. Not a substitute. Can somebody
tell me that please? CH |
It's true, there is no
substitute. You might try: Olives et Épices, 7070 Henri-Julien,
271-0001, Jean-Talon Market (Little Italy).
|
|
I have tried to make a good
tasting mint tea, but the water always comes out tasting
leafy. Is the water too hot, or what am I missing?
Thanks, B |
You don't say just what you
are using to make the tea but you might have good luck
brewing a regular tea and adding some mint leaves to it
while it steeps.
|
|
Do you know where I can order Dill
with the stems and head on it? I have called and looked
in Mt Vernon, IL. and small towns near by no luck. Need
it for pickles!!! Thank You, DL |
Your best bet is to check
the farmer's market. I see you have one on Tuesdays and
Fridays at the Times Square Shopping Center. If you
don't find it there, talk to the farmers and see if they
know who has it.
|
I have a bay leaf tree that is
infested by small aphid-like bugs that cause the new
leaves to curl under on one side, causing the curled
portion to turn yellow and brittle, and the bugs leave
small white debris on the back-sides of the leaves
(lightweight, look like husks or something). The bugs
themselves have wings, they're light brown, and are
lightning fast launchers when you disturb them. They're
really doing a ugly number on the tree (which is one of
my favorites) any advice would be welcomed in terms of
getting rid of these pests!
Thanks! DL |
Hmmm, sounds like thrips.
Do a Google image search to double check me. If it is,
you can encourage or release beneficial bugs like
lacewings, lady beetles or predatory mites. For a
quicker fix, you could try insecticidal soap.
|
|
I have some jalapeno pepper plants
that I am growing specifically to smoke the peppers. I
have several peppers on the plants now, but now enough
to fire up the smoker. My plants have definitely slow
down on production because of the peppers already on the
plants. Is there some way to pick the peppers and keep
them for 2-4 weeks with the hope that at that time I
will have enough additional peppers to smoke? If I
vacuum seal them and refrigerate will that help? Thanks.
SC |
Jalapenos from the
supermarket seem to keep well when stored loose in a
plastic bag in the vegetable bin. Fresh from the garden,
they should last even longer so I think you would be
able to save them up until you have enough.
|
|
Hi. We are growing Sweet Basil in
pots on our patio. The soil is a mixture of soil we
collected from our compost pile and potting soil. We
have done this before with excellent results, however,
this year our basil is not only bitter to the taste, but
it has a terribly sharp and bitter after taste. What
could cause this to happen? could it be the compost
used? Thank you for your help. LG |
More likely it is the plant.
You don't say if you are growing it from seed or if you
bought the starts. There are so many different
varieties, perhaps the ones you are growing this year
are not actually sweet basil. Alternatively, basil that
has flowered is said to take on a bitter note so be sure
to pinch any flowers that form.
|
|
So I am infusing some vodka with
mint in accordance to the recipe mentioned on this page.
It's been about 3 days, and the whole thing's turned
brown! The mint looks like it's been pickled, and the
vodka is the color of very strong green tea. It all
smells and tastes fine, but is it supposed to be that
color? I thought a mint infusion would come out clear.
SC |
I must admit I haven't tried
this method. As you will notice, it is a reader
submission. But it stands to reason that mint soaked in
vodka has indeed pickled and that the vodka itself would
turn green. When we brew green tea, the water takes on
the color of the herb; same deal here. Commercial mint
extract is clear because they are using mint oils which
are colorless.
|
|
Is there anything one can do once
their garlic powder has clumped into a brick? NY |
I wonder if the tricks that
we use to soften bricks of brown sugar would work on
garlic powder. You could try a few seconds in the
microwave (not in the original container, however) or
leaving the open container in a paper bag with some
apple slices. Will you let me know if it works!?
|
|
Hello-- I have grown fresh curry.
It is now flowering. I would love to know how to cook
with this! I have used dried curry powder but never
fresh. Thanks, BJ |
Oh dear, I'm sorry to
say, you have not grown the equivalent of curry powder.
Your curry plant, known botanically as Helichrysum
italiacum, takes its name from the fragrance but
curry powder is a combination of many spices. You can
use your plant as an herb. Some say it has a particular
affinity for eggs. Incidentally, the curry leaf herb,
Murraya koenigii, is not from this plant and is also
not a component of curry powder. Find out more at "All
About Curry Powder."
|
|
No where have I heard what saffron
tastes like, except that it is bitter. I know turmeric
subs as a color but are there any subs for saffron for
it tastes? Thanks, C |
The flavor of saffron is so
unusual that it is hard to describe. Some call it
flowery or spicy. McCormick and Company says its taste
"strong perfume and bitter honey-like." One of the
reasons it is so expensive is because there is
absolutely no substitute for its flavor.
|
|
I am growing red chiles for the
first time, although I have grown green chiles before.
Do the reds need to be roasted and peeled the same way
as the greens? CJO |
The roasting and peeling
is a good way to get flavor from the chiles while
removing the tough skin. Mostly it depends on what you
want to do with them. Generally, if I am going to cook
with them, I don't bother but if I'm using them fresh,
it is a nice touch. It's really your call.
|
|
Hi, I'm not sure if this question
has been asked before or not, but I have a collection of
about 20 various herbs that I have been growing outside
in pots all summer and I am looking for a natural way to
debug them before moving them indoors. Thank you for
your help. L |
Interesting question. I
always just move my pots to the garage so I haven't
worried about debugging them but I do see your point.
The best way to prepare the plants themselves is to
spray them with a strong blast of water. This will kill
any aphids and, hopefully, wash away any others. There
may be bugs in the pots, however, that would be more
difficult to spot and deal with. I think I would try to
isolate the pots in a bathtub or laundry room for awhile
to see if anything crops up.
|
|
Just wanted to let the poster who
mentioned Old Bay know that I had a severe reaction to
it and called the company to find out that Cayenne
Pepper is one of the ingredients. I've had reactions to
cayenne pepper before and now know to avoid Old Bay.
Sad, since I live in Baltimore! SC |
Thanks for the info.
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Thank you for your informative
site. I just bought a spearmint plant online since I
cant find it close to home and it smells wonderful. I am
concerned however with the heat on my balcony. The only
time it gets direct sunlight is from about 3-6pm and it
is HOT in Miami this time of year. The average temp in
my home during the day is about 84 degrees because I
keep the AC high when I'm not home. I do have plenty of
windows though. Do you suggest keeping it inside or
putting it in the shade outside? Thanks, O |
I think it will do better
outdoors. Mint will grow in most conditions so you could
try setting it out where it will get the short spurt of
full sun. If this seems to stress the plant, move it to
another bright place that's not in full sun.
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Could you please tell me how much
dried Kaffir lime I would use to replace fresh Kaffir
Lime leaves. Thank you. Kind regards, LY |
The dried leaves don't have
nearly as much flavor as the fresh so you will probably
want to use twice as much.
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|
I have two standard bay trees
given to me as a Christmas present this year. They are
about 3 ft tall each. The new growth has leaves that
have a weird curling pattern, as if they were closing
around a caterpillar. There isn't a caterpillar inside
the furl, only black speckles. Can you please tell me
what this is, and how to prevent this happening in
future? Many thanks. AR |
Could be leaf rollers. Try
doing a Google search on them to see if you can make a
match.
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We love pickled jalapenos, however
they sometimes turn out too soft. What am I doing wrong?
PL |
I'm afraid you are
already a step ahead of me on the pickling knowledge
base if you have been making them at home. I'll leave
your question open to other picklers in the know.
Anyone?
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I have tried cooking with a couple
of heads of garlic, switching pans and methods each
time, and for some reason these seemingly perfect cloves
give off a strong paint smell. What could cause this?
The only difference is that the skin is purplish but I
thought that could be normal. I am using the same method
as I always do, it smells fine minced and then when it
starts cooking...BAM shot to the nose. It tastes the
same, like cooking spray paint or something. Thanks for
the help. B |
Do other people smell this
same odor? It could be just the way your olfactory
system processes this particular variety of garlic.
There are many different varieties, perhaps you should
stay away from the type you have been cooking and see if
you can find one that is more pleasing to you.
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|
Hi I live in the Philippines
and started my own little herb garden. Basil was my
beginner's choice because of all the wonderful sunshine
we get. The first three months produced gorgeous green
leafy plants, after which decided to propagate via
cuttings. Problem is that a week after I pruned,
problems started to occur. Wilted and leaves (I made
sure I didn't over-prune and left more than half of the
leaves on the original plant, pests chewing the leaves,
brown streaks on the leaves, and little light brown
bumpy things growing at
the nodes of most of my plants! HELP!!! Did I kill my
plants, or introduce diseases when I pruned them? or was
it just a sad, sad coincidence :-( VB |
Sounds like your clippers
need a cleaning. It is highly possible to pass a problem
from one plant onto another. The bugs probably moved in
after the plant became stressed. I wonder how the
clippings that you took fared?
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|
Hi, just looked at your website.
Great. Are all varieties of sage edible??? We have a
huge plant in our backyard, but I haven’t been able to
find out if it is edible. Maybe, you can help me. OH |
Not all varieties are
edible. Your best bet is to take a clipping from the
plant to a local nursery or a master gardener at your
local extension office. They should be able to identify
the type of plant and tell you if it is edible.
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Hello, I am growing husky cherry
red tomatoes in a large pot on my balcony. It gets lots
of afternoon sun and I water it regularly. The plant is
producing lots of tomatoes and new growth but some of
the older leaves and some new are turning brown and
shriveling up (not dry and crunchy). Do you know what
this is and if it can be fixed? Thanks for your help! SK |
Tomatoes aren't my specialty
and I couldn't find any answers in the sources I
checked. Pull a couple of the problem leaves from the
plant and take them to a local nursery or a master
gardener at your local extension office for a diagnosis.
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How can I mince or chop basil and
mint when a recipe such as Gazpacho or Cucumber soup
call for them without them turning black? Thanks. PC |
The most important key is
to use a sharp knife that will cut through quickly
rather than bruise the leaves. You might also just use
your fingers to tear the herbs into pieces. Although I
haven't tried one, the "lettuce knife" is supposed to
keep lettuce from oxidizing so maybe it would work for
herbs as well. I found a wide selection when I searched
the Housewares section of our
Mini-Mall.
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|
I do not have coriander and
wonder what would be a good substitute? cs in NC |
A slightly smaller amount of
cumin could serve as a good stand-in for coriander.
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|
I am looking for a store in
Montreal, Quebéc that carries an assortment of Chef Paul
Prudhomme's Cajun spices, specifically the
blackened-fish spice, please. Thank you, JN |
I can't point you to a
particular store in your city but you can order the
spices online from the Canadian company
Shalit Foods.
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|
Hello, I am looking for PULASKI
Stone Ground Polish Style Mustard from Crlstadt, N.J. I
went through your 100 + pages and didn't see it
anywhere. I have searched the net and they cannot be
found. Please help if possible. Thanks, RK |
You stumped me on this one.
I could find references on the web as to how yummy the
mustard but no leads for purchasing. You might look for
markets that specialize in European foods.
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Hi. While using some paprika, I
noticed it had a lot of little brown bugs in it. I threw
the container away immediately, but I did use it a
couple of days ago in another one of my meals, so my
family may have ingested some of these bugs. Should we
be concerned? The paprika was used while the food was
cooking, so I'm thinking that whatever bugs that got
into the food got cooked as well. Great website! VH
|
I'm no doctor but I suppose
if they were going to make you sick, it would have
happened already. You might want to contact your local
health department to make sure.
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|
Can you please give me three
good ways to preserve bell red chillies please? Many
thanks. S |
You could chop them into
pieces and freeze or roast them and store in oil in the
refrigerator. I can't come up with a third way.
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|
Recipe for salad dressing calls
for dry mustard. I find I only have mustard seeds and
prepared mustard on hand Can I substitute and if so,
what quantity? JM |
Since it's a salad dressing
you could probably get away with using the prepared
mustard, maybe twice as much as the measure of dry
mustard called for. Otherwise, you could grind the seeds
and use an equal amount.
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|
Can you tell me the best way to
dry jalapeno peppers so that I can crush and jar them to
sprinkle in recipes the same as dried red peppers? I
have seen a jar of dried jalapeno peppers that cost $5
and would rather just dry my own if possible. Thank you!
E |
You could string them up
into a ristra. Our friends at fiery-foods.com have just
the information you're looking for on the page "From
Pods to Powder: Drying Chiles."
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|
Hello, I just purchased two small
Laurel Bay plants. I have a lot of leaves. Can I freeze
the leaves for later use during the winter? If so,
exactly how do I freeze them? Is drying better than
freezing? Also, how do I maintain my plants over the
winter? Do I have to bring them inside my house? TW |
You know, with two plants
you will probably have all the fresh leaves you'll need
so there might not be much point in preserving them.
I've never thought about freezing them but you would
likely end up with mushy leaves if you did. You could
try just laying a few out in a single layer and freezing
them to see what happens. Your climate dictates winter
care. Don't expose the plants to temperatures much below
20-25 degrees (F).
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|
Can you grow peppercorns in the
Southern Piedmont of North Carolina? I would really like
to start a little herb and spice garden and my husband
like fresh cracked pepper, so I thought I would start
with peppercorns. KG |
Well now, wouldn't that
just be fun! Given your climate you might just be able
to do it. I think the biggest hurdle would be getting ahold of the plants. You could contact the folks at the
Miami-Dade County Fruit and Spice Park to see if
they know where you could obtain the vine. If you did
grow them you will have to learn how to dry the berries
so that they can make their way into the pepper mill.
Let us know how it goes!
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|
Hi there, I have many herbs
planted, and they've all been doing wonderfully since
January or so. (I live in central Florida.) It's now
late June, we have had just a ton of rain, (after a big
drought) and all my herbs have gotten "wet feet" and
begun rotting from beneath. They all looked wonderful
until the rains came. I am growing marjoram, flat leaf
parsley, borage, basil, thyme, sage, rosemary, lavender,
chives & spearmint. My curly young curly parsley and
chamomile died completely. I would like to salvage the
others if possible. Should I cut them back? They still
look and taste great at the tips, but many of the root
ends are now black. Is there any hope of saving them?
And do you have any recommendations on how I could
prevent this from happening next year? Would individual
containers be better? (Right now they're all directly in
the ground.) Thank you so much!! CG |
In my experience, herbs grow
better in the ground but as you have seen they are at
the mercy of the weather. Most herbs originate from the
dry rocky soils around the Mediterranean so a monsoon is
not what they like. Chances are good, however, that your
plants will recover once things dry out. Keep an eye on
them, trim away the dead parts and snip them for cooking
as you normally would. As for next year, you might
consider making some sort of a shelter, sort of like a
tent or something, to give them a bit of a break during
the rainy season.
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|
Hi there....I love your site. I
live in San Marcos, Texas, and we have had tons of
rain...very unusual...and my rosemary plants (huge) are
dying in pieces...some stems are okay, but others are
dead and gone. there are signs around the bottom..of
some sort of white mold and mildew with lots of pill
bugs working. I had originally put cedar mulch around
them, but now I am removing it as I think maybe it is
holding in too much moisture...I also have a huge cenizo
or purple sage that is suffering from the same malady.
any help would be greatly appreciated. thanks so much
for all that you do. BW |
Sorry to hear about your
plants. Hopefully as the weather dries out they will
recover. You have done the right thing in pulling back
the mulch and the pill bugs might be helping to process
some of the decaying material. For now, prune off the
dead stems and get rid of any debris at the base of the
plants. You might even want to try to scrape off the
mold and mildew and add some fresh garden soil to the
area.
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|
Hi, I am interested in growing a
mint plant on my porch, I don't have any garden space so
I am growing it in a pot. I live in CT and wanted to
know what type of mint is easiest to grow in a pot.
Thanks for reading! AG |
Any mint will grow well in a
pot. In fact, this is the best way to prevent mint from
taking over the garden. Consider what you want from the
plant in making your choice. If you want to cook with
it, spearmint is a good all-purpose flavoring. If you
want it just to look pretty you might consider the
variegated pineapple mint or go with a chocolate mint
for a fun conversation piece.
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|
We have planted mint plants in
several different places in our yard. In each place it
is growing with holes in the leaves. I can see no
obvious bugs. What can it be? CAS |
Probably a case of the
elusive slug. The best way to find out what's doing the
chewing is to go out after dark with a flashlight.
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|
I am growing green pimentos, but
would like to know the best way to use them in cooking
and also if I can freeze them? IT |
You can use them like any
bell pepper. To freeze them, just chop and freeze in a
single layer. Once frozen, you can bag them up.
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|
I saw some possible similarities
between my problem and others in your bay q&a. I’ve
nipped off just about all the new growth because the new
leaves were curling (parallel to the centre), and I
thought this could be peach leaf curl as it had been
very wet and I couldn’t see signs of any insect
infestation. Then I noticed some leaves had a sprinkling
of small white cubic crystals. The old leaves seem fine.
Do you know what this is and is there any way of
preventing it in future? JT |
I'm stumped on this one
although the white crystals seem familiar to me in a way
I can't remember! One thing though, could it be salt?
Either from watering or some use in the local
environment?
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|
I have a 4/5 year old potted bay,
it has always stood in the same place. Last year it was
inundated by the common house fly for most of the
summer, they swarmed all over it. Leaving it looking
rather sad. I didn't treat it with anything as I didn't
know what to try. When the cooler weather arrived they
disappeared, and the bay returned to a healthy looking
tree. Now this year as the weather warms up they are
returning again. Any suggestions would be much
appreciated. Regards C |
First make sure they
really are house flies. Tachinid flies look very similar
and are a good bug that eats caterpillars. If they are
house flies, this is really unusual. I can't find any
source that addresses them as a plant pest. I suppose
the best thing to do would be to hang some fly paper
near your plant but you might want to contact your local
extension office to see if they can offer any advice.
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How much of 1 teaspoon of liquid
garlic equals how much in powder form? Thanks M |
One half teaspoon liquid
garlic is equal to one clove of garlic which is equal to
1/8 teaspoon garlic powder or 1/4 teaspoon granulated
garlic.
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|
Hi. I used too strong of soapy
water on my basil plants (which are in pots) to protect
it from critters. What should I do now that the leaves
have turned brown. (I washed the plants with lots of
water, then the soapy water went into the soil). TX
|
I'm thinking you might want
to buy new plants. You could wait, however, to see if
new growth begins. To help things along you could
replace the soil in the pots, knocking off as much dirt
from the roots as possible.
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|
HI, I have a bay tree in a
large pot outside that is about 6 years old. Last year I
noticed a few small grey disc like things on the
underside of the leaves, this year there are a quite a
lot of them, the leaves are not curling or going brown
but they are being eaten, I cannot see any sign of any
other pests such as caterpillars. Any I deas? J, Sussex,
England |
Might be scale. Please
see the "Bay Leaf Q&A Page"
for a link listed as 'a good online article about
scale.'
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|
We have an established bay bush
growing in a large tub outdoors. Now in its 5th year it
has suddenly developed curling leaves at the top – the
youngest leaves are almost all affected. The curl is
parallel to the centre line, leaving the leaves looking
like needles. There’s no obvious sign of infestation.
Any advice as to what is causing it and how we can
remediate would be welcome. JT |
This sounds like a very
unusual condition. Peach leaf curl is a fungus disease
but your description doesn't meet typical symptoms of
that. It might be an indication that your plant has come
in contact with an herbicide. Your best bet is to take a
sample to your local county extension office for
accurate diagnosis.
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|
Dear Sandra & the "Pinch Of"
Staff, The webpage about horseradish mentioned the
leaves were used in Dutch & German kitchens. Could you
tell me how the leaves are used? For example, are the
leaves hardy enough to replace the collard greens I
usually add to my soups and stews? Or are they more like
spinach, good as salad greens and shrinking when cooked?
What types of greens would one substitute horseradish
leaves for? I would be interested in seeing a recipe you
or your family & friends like that includes leaves from
the horseradish plant. Many thanks! Sign me - First Time
Grower of Horseradish. |
I haven't actually grown
horseradish myself so I can't give firsthand answers. My
research indicates that only the small young leaves are
used and most frequently in salads. I will ask around in
the little Dutch community where I live to see if I can
find any recipes. If I do, I'll post them here.
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|
I love mint lemonade, but am
sugar restricted now, so I am wondering if there is a
way to make a drink that is mint and water without the
quantity
of sugar that is required to sweeten the lemon juice.
And one more question: our second year plant is
beginning to grow spindly and flower,
and it is only June. Can we cut it down to encourage new
growth? Thanks for whatever help you can offer. ML |
Mix mint leaves with hot
water and you have mint tea; add some lemon juice and
ice and you will have a nice drink. You might want to
experiment with making teas that combine mint and one of
the lemon herbs (like lemon
balm or lemon verbena). It may take awhile to adjust
to not having the sugar. Cutting your mint plant back
will definitely encourage new growth.
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I want to take a cutting from a
bay leaf tree that belonged to my grandfather. This tree
has sentimental value as he planted it when he came over
from Italy. Will it grow from a transplant and if so,
where and how much do I cut? Thank you! LFC |
Please see the entry that
is highlighted 'start a "new" rosemary plant' on the
Gardening Q&A Page for
a link to help you.
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|
What's a replacement I can use for
cilantro? S |
I don't care much for
cilantro myself. If I want to prepare a recipe that
calls for a good bit of it I always use an equal amount
of parsley that is sprinkled with ground
coriander (maybe a
quarter teaspoon for each tablespoon of parsley) before
chopping.
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|
Our garlic bulbs are stored in a
dark, cool place but they are sprouting in abundance. is
there a better way to store them and is it still good to
eat this garlic? and the sprout? thanks! TS |
Your garlic may have been
a bit old when you bought it. Our friends at
Cook's Illustrated have done tests on sprouted
garlic. They report that the sprout is bitter and should
be removed but that the rest of the clove is fine. They
also discovered that garlic is best stored at room
temperature in paper bags or a
ceramic garlic keeper .
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|
Hi, We have two ball bay trees in
large pots. Many new shoots have come through this
spring/summer. But now I am noticing the leaves on the
inside branches have turned yellow and are falling off.
What can I do? Many thanks in advance. Kindest regards
CM |
I'm afraid yellow leaves are
symptomatic of a wide variety of problems. Consider overwatering, rootbound in the pot, lack of nutrients,
lack of sunlight and just a natural cycle of plant life
all as potential problems.
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|
I am looking to purchase stick
on labels of spices and herbs of 1 ½ inches in diameter
– 1 total of 15 ranging from the everyday used
spices/herbs such as Cinnamon, cayenne, garlic powder,
kosher salt, ground pepper, curry, garam masala, ginger,
thyme, ginger, cumin, cardamom, tumeric, oregano,
rosemary (with pictures and the names of these spices).
Thank you. NL |
I did a Google search of
"spice jar labels" and came up with a million choices
but didn't see any with pictures as well as the names.
Why not try your own search
and see which ones you like the most?
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|
Hi. I reached your site by
searching on 'remedy for mildew on lavender au', but I
couldn't find this reference on your site. Could you
describe a lavender plant affected by mildew and perhaps
provide an remedy please? A friend has some 30 plants in
a row in her new garden which have only been in the
ground for 18 months. She describes them as 'going
woody.' Her garden is on the south coast of NSW &
we have had a lot of humidity
this last summer. Thank you very much, RE |
There are two types of
mildew, downy and powdery. Downy mildew is usually white
and fluffy appearing under the leaves while powdery
mildew is greyish and on the surface of the leaves. The
remedies differ so check with a local garden center for
what is available in your area. Prevention of both types
is to get resistant cultivars and make sure the plants
have good air circulation. As for "going woody," that is
the nature of an unpruned lavender plant. See more
growing tips, including pruning, at the bottom of the "Lavender
List, 2007."
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Dear A-Pinch-Of, This year I
planted my own mint so that I could have mojitos
whenever I desired. I am wondering how to preserve that
fabulous fresh mint flavor for mojitos in the winter.
How long does Candied Mint (mint leaves brushed with egg
white, dipped into granulated sugar, and dried) last?
What if I packed fresh mint leaves in granulated sugar
and stored them? What if I poured simple syrup over the
leaves and froze them? What if I mixed some Fruit Fresh
(ascorbic acid) into the simple syrup? The goal would be
to preserve the wonderful aromatic zing and herbal
flavor of fresh mint, as well as to keep the leaves from
turning black or mushy (which would be really icky in a
drink). I have not found any commercial mint product
that does an even mediocre job of preserving the right
flavor. I'll be getting an overabundance of garden mint
soon, and I would like to do something with it. If I can
figure out a recipe, I can even make Christmas presents
for my mojito-drinking friends. Thanks for any
suggestions.
Cheers, OJ |
You have many good ideas
about how to do it. I haven't tried any of them but
that's the best way to figure it out: Experiment! Have
you seen the Mint Q&A Page?
There you will find more ideas and links to ways to use
and save mint.
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|
Hi, I recently started a
container herb garden in my kitchen. I have oregano,
thyme, basil, parsley and sage. I am using an artificial
light b/c my kitchen doesn't get the best light. Four of
the plants are thriving and smelling great. But I am on
my second oregano plant and it's dying just like the
first one did. I'm keeping the soil moist and it gets
the same amount of light as the others. What gives?
Any information would be greatly appreciated! Thanks, LC |
The ladies who wrote
The Bountiful Container
say this about growing oregano: "It struggles in long
periods of cool and rainy weather, and in areas with
high humidity (humid weather or poor air circulation
around the containers encourages disfiguring fungal
disease)."
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|
Hello, Help! I'm growing basil
in a container. Genovese variety. I put 10 seeds spaced
apart in an 8 inch dia. pot next to a northeast facing
window. I water them faithfully. After initial success
and the plants being 3 inches high, green and looking
good I now find them wilting and slowly sinking
groundward. Are there too many plants too close
together? Disease? I didn't think they'd be hard to
grow. Based on this limited info, what can you advise?
Thanks. |
Could be a situation called
"damping off." This happens to seedlings for a variety
of reasons but they nearly all go back to too much
moisture. You might want to try again with sterilized
soil and fewer seeds. Make sure the soil is
well-saturated when planting and then just use a
mister to apply water to the soil until the plants are
well established.
|
|
I read your site with interest
- about problems with basil - the fusarium wilt - as a
result of contaminated soil. We planted 8 heirloom
tomato plants, oregano, sage, and 3 varieties of basil
--- The lemon and "purple" ones are fine - but the
genovese one is nearly completely dead. They were all
put in larger pots, with the same soil, on the same day
- any other causes for this "wilting" problem? Thanks.
|
As usual, it could be a
number of reasons. Maybe the roots were damaged during
the transplant, maybe there is some sort of root or stem
rot, it's really hard to say.
|
|
My husband has a severe milk
allergy - not lactose intolerance, but allergic to
anything with milk protein. (You would not believe the
amount of prescription and over-the-counter medications
that contain milk!) The hives he experiences are
horrible. We have been told to avoid natural and
artificial flavorings, because of potential milk
proteins. Can you tell me what natural and artificial
flavorings to watch? Thanks so much - MR |
You will probably get a
good deal of help from the FoodReactions.org website. I
found an article there specifically dedicated to "hidden
milk."
|
|
Is it at all possible to eat too
much mustard? I am the butt of my family's jokes, as I
can go through a large bottle of Coleman's in one week
by myself! Thanks! AE |
I suppose you might want to
consider all the sodium as prepared mustard is often
high in salt content. Some folks find too much mustard
irritating to their stomach but you probably wouldn't
enjoy it so much if you had that problem.
|
|
Hi I wonder if you could help, I
have 8 bay trees soil planted and one has a lot of bare
branches and some yellowing leaves. what can I do to
help it? I also live in Scotland, could it be damaged by
the weather? |
The yellowing leaves could
indicate a drainage problem but it could really be
anything. Since I'm not familiar with your climate, you
would probably get more help from a local expert.
|
|
Please help me with this
dilemma! I have just moved to central Florida and the
increase in humidity has my Onion Powder and Poultry
Seasoning clumping up into a hard ball. Would it help if
I added a few grains of white rice to my spices to
absorb unwanted moisture? Onion Powder becomes
impossible to use if it is as hard as a rock! Please
help! DJM |
I did a little research and
it seems that the rice in the salt shaker actually may
work for absorbing some moisture but its real function
is to break up small clumps as they form. Your best
defense is probably going to be replacing the clumping
spices. Buy smaller amounts more frequently and look for
airtight glass jars. Don't shake your spice containers
over steaming pots on the stove, either, as this
introduces moisture as well.
|
|
We bought a 3 lb refrigerated
tub of garlic -ha - and it has been about a couple of
months , it has turned a little darker yellow color , so
we froze some ???? not sure if that was a good idea and
now the rest of it is even darker yellow and has a
really strong smell....how do you know when garlic goes
bad.... JJ |
Well now, that's quite a bit
of garlic, isn't it? I suppose the best indicator of it
going bad would be mold. Aside from that, your supply
sounds a little icky--go with the old adage "when in
doubt, throw it out."
|
|
What is the difference between a
button of garlic and a clove of garlic? Thanks, H |
No difference, just
different ways to express it.
|
|
We are getting ready to prepare
a Belizean dinner of chicken, rice and beans, and beans
and rice. We need red ricardo to complete the recipe
correctly and I'm having a terrible time being
successful in my search. I would appreciate your help.
Many thanks, PB |
Please find links to the
information you seek on the "Where
Can I Find? Q&A Page." Look for the highlighted
words: ball of red rocado.
|
|
We have a bay leaf tree about
3-4 feet high - we received this plant almost a year ago
and keep it inside in a room that receives good light
throughout the day. I give the tree about 4-5 cups of
water every week (usually when the soil looks dry).
However, it seems that a lot of the leaves are turning
brown and falling off; I'd say about 1/2 of the tree
looks healthy, while the other half looks "dead". Please
advise on what we can do to keep this tree alive. Thanks
in advance for your help! STP |
I wonder if your plant is
close to a heating vent? You might also check the bark
for scale and/or the leaves for mealy bugs. Both are
common pests on houseplants.
|
|
Is there a substitute for
capers...what else can be used?? Thank you, JR |
|
Help!! I don't have capers and
I would like to know what you suggest as a substitute
for this item in my Salmon dinner?? Thank you! YJ |
You could both try chopped
green olives or dill pickles. The taste will be similar
but capers are a flavor all their own; you might want to
buy some.
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|
hi, I have sweet basil, mint,
and some Italian parsley that I am growing this year. I
started each in a peat tray and then transported them to
the garden once they started to sprout. My basil was
doing really well but then all of the sudden I noticed
that the plants were dying, or at least one thus far has
gone and disappeared. The edges of the starter leaves
are a yellow brown, like they have been singed yet the
actual basil is starting to come about but it seems that
they are dying. I keep them well watered, once a day,
but the soil does get awful dry by the time I get to
watering them and I haven't checked the garden for
potassium levels but everything else in the garden is
really doing
well with the exception of the basil. Do you have any
suggestions as to what the problem may be. Thanks. |
I have two ideas. One is
that the seedlings needed to be "hardened off." This
involves exposing them to the elements for an increasing
amount of time each day to help them adjust to the new
environment. The other idea is that maybe your nighttime
temperatures are still too low for the basil. They
really like it warm so if your the thermometer is
dipping into the fifties at night, it might be too early
for them.
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|
Hi, The mint, peppermint and lemon
balm plants looked so lovely in their pots, getting new
beautiful leaves everyday, that is, until those green
yucky worms showed up and started chomping every good
leaf away and hardly leaving anything for me; there seem
to be whole families of them…. L. Any suggestions what I
can do to get rid of them nasty creatures??? Since my
cats are allowed to go out into the patio there aren't
many "killing agents" I could use. Also, I have tried
several sorts but nothing helped so far. Thanks for your
time and blessings from the Holy Land. G |
It is important to
identify the bug before treatment because different
pests require different methods. That said, I found sort
of an interesting idea that sounds harmless in "The Organic Gardener's Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals ."
It is a recipe for an all-purpose Insect Pest Spray. It
goes as follows: Chop, grind, or liquefy 1 garlic bulb
(not just a clove) and 1 small onion. Add 1 teaspoon of
powdered cayenne pepper and mix with 1 quart of water.
Steep 1 hour, strain through cheesecloth, then add 1
tablespoon of liquid dish soap to the strained liquid;
mix well. Spray your plants thoroughly, being sure to
cover the undersides of the leaves. Store the mixture
for up to 1 week in a labeled, covered container in the
refrigerator. The authors suggest this for any
leaf-eating garden pests and caution to keep the mixture
away from your eyes and nose and to wear rubber gloves
to prevent burning.
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I love Schilling's 15 Minute Meat
Marinade, but am now unable to find it in any of the
Markets. Has it been discontinued for some reason? ML |
I found a McCormick Meat
Marinade Mix (2 oz envelope for $1.95) when I searched
"McCormick Marinade" at this site's Mini-Mall. The
product information says "ready in just 15 minutes."
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Can you tell me how peppercorns
grow - whether on a bush or a tree? CD |
Peppercorns grow on a
vine. Find out more at "All
About Peppercorns."
|
|
At what point do you add the
yoghurt to the curry to make it milder is it just before
serving or do you add it during cooking. Regards, MS |
Yogurt is used in many
different ways. If you want to make a creamy, tangy
sauce you might stir it in while cooking (Madhur Jaffrey
suggests adding it one tablespoon at a time to prevent
curdling). As a cooling garnish, you might pass it at
the table so each diner can decide how much they would
like.
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|
Hi, I really like the valuable
information on your web page. I made a batch of red wine
mustard with brown seeds, yellow mustard powder, red
wine vinegar, red wine, salt and a little water. I
really like the texture and flavour but it is very, very
hot. I have read about adding olive oil to tone it down
but is there a way to make a recipe less hot without it
getting too runny from adding extra liquid? Thanks for
your help. NH |
You may have discovered
by now that a bit of time will help tone down the heat.
The key is not to refrigerate your concoction until it
has reached the degree of pungency you desire. I don't
suppose you would like to share your recipe with the
Reader Exchange? It
sounds delicious.
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|
Hi, I have a couple of mint
plants which oddly enough never quite take off. They are
being attacked by little tiny tiny white insects. The
leaves turn brown and fall off from the bottom. Second
year in a row this has happened And I thought mint was
supposed to keep all these things away! Can't find help
anywhere - thanks much. MBK |
You don't say if yours is
potted or in the ground but I haven't had much luck with
mint in pots myself. My peppermint ground cover is
running rampant. Your bugs could be aphids or mites or,
I'm sorry, something else. The best way to figure it out
is look for pictures that match up with what you are
seeing (or take a sample to a Master Gardener).
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|
Hi! Great informational site. I
had a jar of dried basil in my cupboard, and one day I
noticed that insects had invaded! These insects were
small, brown, and had larvae that was yellow. They also
camouflaged with the leaves very well. What was it?
Could it just have been the brand of dried basil that I
bought? Thanks! MH |
Chances are good the bugs
came with the basil, especially if you haven't found
them in any of your other stored foods. Sometimes eggs
get into containers and then hatch in a cupboard. It's
hard to say what type of insect it is because there are
so many possibilities.
|
|
Where can I find Worcestershire
sauce in a powdered form? RG |
You can order it
from
Pendery's.
|
|
Hi, I am making a Greek recipe
which calls for a cinnamon stick to be added to ground
meat (approx 1.5 lbs ) . My question is: can I replace
this with ground cinnamon and what would be the
conversion? Thank you. JM |
I think your recipe probably
wants you to grind the cinnamon stick before adding it
to the meat since it isn't going to be convenient to
remove after cooking and you can't really eat a cinnamon
stick. A two-inch cinnamon stick would equal about 1/2
teaspoon, a four-inch stick about 1 teaspoon.
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|
Hi, thanks for helping all of us
Basil lovers! I am living in Thailand and trying to get
large Sweet Genovese basil crop going as I love pesto!
Started my plants from seeds then transplanted to large
plastic pots. The plants initially did very well,
healthy, large green leaves, good growth rates. Now some
of the plants have slowed down their growth and all the
leaves are rolling up (this included the new growth).
The plant is not the bright vibrant green that it began
as, more of a washed out green now. Plants receive 8 -10
hours of direct sun. Any suggestions greatly
appreciated! Thank you |
My first impulse is to
suggest a nitrogen deficiency. A good indicator of this
is if the older leaves are beginning to yellow and drop.
The deficiency happens when plants have been around for
awhile and watered properly to the point of water
running from the drainage holes of the pot. Some of the
nutrients go along with the water so occasional amending
of the soil, side dressing it's called, is necessary.
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|
I've recently started an herb
garden and my basil & parsley are doing particularly
well. I found your article on preserving basil, but
haven't really seen anything on parsley. Actually, I've
planted several herbs and they are all doing fine, right
now those are my best. I'm going to start rosemary
& oregano next weekend. Do you have a book or anything
that will help guide me in the best ways to preserve
what I'm growing? I don't want to have to keep looking
it up on a website. I would greatly appreciate any
inspiration you can give me as this is my first attempt.
Thank you, IA |
Congratulations on your herb
garden. It's fun, isn't it? My best "go-to" book has
long been
The Herbfarm Cookbook.
Follow this link to read the
website review.
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|
My basil was doing wonderful until
I let a friend keep it while I was away. Now it is home
and it has bugs that look like a mix between a gnat and
a fruit fly flying around it. They crawl around in the
soil when I try to kill them. Any ideas on what they
might be and are they good or bad? Thank you.
|
Check through the "Basil
Q&A Page" to see if any of the bug descriptions
match your pests. Especially check out the question
about the fruit flies at a bakery.
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|
I'm cleaning out my spice
cabinet and none of my spices have expiration dates on
them, I have no idea when I purchased them, there is a
number on the bottom of each container, is there a
website for McCormick spices that will give you the
expiration date if you enter this number. I heard this
from someone before?? TLW |
Hey cool! I just figured
out the oregano in the container I've been refilling for
years was packaged on 3/9/1999. I found this information
along with other McCormick information at their website
on a page called
Do You Know the Signs of Aging?
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|
Can you tell me how long a period
I can keep herbs & spices ... is there an expiration
time on these as on other products ? KB |
Some spice containers
will have expiration dates but most don't. Find out lots
more on the "Storage Q&A Page."
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|
How much dry dill weed replaces ¼
cup fresh dill? WP |
I would go with about 4
teaspoons.
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Is there such a thing as "old
garlic?" If so, what is the difference between regular
garlic and old garlic? T |
The answer is age as far
as I know. Kept properly, garlic will last for quite
some time but fresh, younger garlic will have more
flavor. In the article "Herb of
the Year 2004: Good Old Garlic," the 'good, old'
part means reliable.
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Is there a difference between
‘dried leaf thyme’ and ‘ground thyme,’ which of course
is also dried? MP |
Ground thyme is pulverized
leaves. In theory, the biggest difference is that 1
teaspoon of each will give different flavor results
because you would end up with more thyme in the ground
form than the leaf. In reality, ground spices lose their
flavor more quickly than whole spices because essential
oils are released with grinding.
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|
My potted bay tree is 2 years
old. We live in Canada and have kept the tree indoors -
except for the tree's first summer with us. The tree has
been sitting in a west-facing window. A few months ago I
was thrilled to see new shoots growing at the top of the
plant, but then all of a sudden the shoots shrivelled,
all the leaves turned brown, curled and almost all of
them have fallen off, and I'm now left with twigs in a
pot, which is distressing. I have not re-potted since
getting the plant or fertilised - was this my problem?
Is it too late or can I still revive the plant? Most of
the stems are woody, but at least one stem is still
relatively green? Any advice much appreciated. -JK |
It is hard to say what
went wrong with the new growth of your plant although it
may have been scale. This insect often attacks indoor
plants. Check the bark closely for small, hard,
shield-like formations. You might tend to the "twigs"
for awhile as if they were a healthy plant and see if it
makes a comeback. Don't be tempted to overwater,
however.
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|
Hello. My basil plant sits in a
pot by a south easterly window where it gets the morning
sun. It has grown very tall (15 inches / 40 c.m.) , and
had very few leaves but now spring has arrived has lots
of dark green ones. Despite been dark green, the leaves
have a matt, bumpy texture . Many of them are concave or
inside out, folded in zig zags or with curled edges. All
the older leaves get crusty brown spots so I pick them
off. Even some of the newly growing ones have brown
spots. It's in the same pot of compost I bought it in
last autumn at the supermarket. The compost is 7 c.m.
deep and the pot is 12 c.m. in diameter. I've been
fertilising it regularly over the last couple of months
with baby bio (Nitrogen, Phosphorus, potassium). I put a
few drops of it in with a cup full of water every day
which I pour on the top of the soil. I've been keeping
it moist. I can see white thread roots through the holes
at the bottom of its' plastic pot. The plastic pot sits
directly on a ceramic pot with a small hole in the
middle. Do you have any ideas why the leaves have a
strange wrinkly matt texture with crusty brown spots?
Yours sincerely, TB |
Yours could be a fungal or
bacterial problem. It's hard to say without looking at
the plant. You will get the best diagnosis by taking the
plant to a local nursery or agricultural office.
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|
Hi. How do you stop the bottom
of a flan case going soggy? My wife has just cooked an
onion, cheese and egg flan but the bottom of the flan
case has gone soggy. She cooked the flan case blind then
added the filling. Help!!! Yours sincerely CJC |
One important step with a
pre-baked pie shell, or case, is to let it cool
completely before filling otherwise you create steam
that will cause it to go soggy.
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|
HI, A friend with lung cancer
has trouble swallowing because of pressure on her
esophagus and been told my her doctor to avoid "spicy" foods.
They make her cough and uncomfortable. At first blush
avoiding spices seems easy - no chilli, no peppers, no
"hot" spices but am wondering if there are herbs that I
could use to substitute for cinnamon, ginger and nutmeg.
I will be cooking for her for a month and want to give
her variety.
Any help you can give would be most welcome.
T in Calgary, Canada |
It's kind of you to cook for
your friend. I wonder if you could use orange and lemon
zest to stand in for some of the spices. Lavender is
another flavorful alternative. As a cancer patient, your
friend probably has access to a dietitian--perhaps you
could have a consult with that person to make sure you
do what is best for your friend's health.
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|
I bought a rosemary Christmas
tree about a year and 4 months ago. I transplanted the
plant to a larger pot and it grew for me for an entire
year outside here in the hot, humid climate of Houston,
Texas. It had made it through another winter and seemed
to be doing fine. Now, suddenly the plant seems to be
drying out from the inside out. All the needles on the
inside are drying beginning with the inside. Now I can
tell that what I thought was one plant is actually MANY
plants, probably at least 4. I may have watered it too
much as well recently as I freaked out when I saw the
plant drying out. Also, the roots seem to be coming out
of the bottom hole in the pot, so I think it is rootbound. Should I repot the mass of multiple plants?
Or divide them and plant in new pots? Should I prune it
back some? Any advice? I love this plant!!! JP
|
I think I would just repot
the whole plant into a container that is just the next
size larger. Once transplanted, give it a light dose of
fertilizer and water regularly but not too much. Make
sure it is getting plenty of sunshine and prune a bit as
needed for cooking.
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My recipe calls for one half of a
freshly grated nutmeg. For various reasons, I must use
ground. How much ground nutmeg equals one half a nutmeg
grated? TIA |
General consensus seems to
be 1 whole nutmeg is equal to about 2 1/2 teaspoons
grated.
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I would like to know which herbs
(dried) and spices should be kept in the refrigerator
for longest shelf life. Thanks, M |
Keeping herbs and spices in
the refrigerator isn't recommended at all as this is a
way to introduce moisture that could cause them to
deteriorate or form harmful bacteria. The best way to
store herbs and spices is always in a cool, dry cabinet
or drawer that is away from any heat source.
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Before my Mother passed away
she would order a spice called "Teasoning". I think it
came from Ohio. Do you know where I could purchase
this delicious spice? Our Family used it on all sorts of
meats and vegetables. TPJ |
From our "Where
Can I Find Q&A Page:" An alert reader writes that
the zip code was incorrect on another entry for Angel
Dip. He/she writes: "Angel Dip, pink poppy dip,
teasoning, spice right, pepper upper can be bought from
Herbal House, 576 Geigel Hill Road, Ottsville, PA 18942,
610-847-5460 phone, 610-847-8940." Unfortunately, they
do not have a website.
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|
I love chai latte coffee and
would love to make it at home. The premixed is a little
weak on the coffee. Do you know the blend of spices that
are added and what ratio. JH |
You could start by trying
our recipe for
Spiced Iced Coffee. You don't have to serve it cold.
Use the master recipe as a jumping off point for your
own experiments to find just the mix you like.
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|
Hi. Really enjoy your site. I
refer to it often. I want to add mint(s) to my herb
garden. I have found many different mints at garden
supply and nursery locations . However, when I roll a
leaf between my fingers and smell it all I smell is
green, not that wonderful mint smell I am looking for.
Any recommendations? LC |
Hmmm, that's funny. Maybe
if you broke a leaf you would find the right scent but
that shouldn't really be necessary. Spearmint and
peppermint are the most common and useful for cooking
but other varieties like chocolate mint or pineapplemint
are fun too.
|
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What is the difference between
ground mustard and mustard flour? G |
Not a thing. Read more at
"All About Mustard."
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Hi. I am going to be moving and
leaving behind a beautiful (and HUGE) rosemary bush. Is
there anyway to cut part of it off to take with me to
transplant somewhere in my new yard? Thanks! MW |
It hurts to move and
leave your babies, doesn't it. See the link in a similar
question on the "Gardening
Q&A Page" for help in taking part of your rosemary
to your new home.
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We live in New England and we
have received some bay leaf branches from the southern
part of Italy. The leaves are still pliable, not dry,
have berries, but have no roots at the stems. Is it
possible to root them or is our only option to dry them?
If so, can you suggest the best method to do so? LR |
My motto when wondering
about things like this is: can't hurt to try. I would
make a new cut to the stem, dip it into a rooting
hormone and pop it into some sand to see what happens.
You can dry the leaves by placing them in a single layer
between some screening. Keep them in a dry airy place
out of direct sunlight for a few weeks.
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I have been unable to find any
file powder at any of our stores. I am planning on
making gumbo. Is there a spice I can use that would be
similar to file powder? CC |
When I lived in
Louisiana I learned that file powder in gumbo is
optional so you could probably get away without it.
While there is no real substitute you might add some
sliced okra to help thicken the stew while maintaining
authenticity. I suppose you have seen "All
About File Powder." By the way, you could find file
powder by doing a search of our
Mini-mall.
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|
We live on the west coast of
Vancouver Island in Canada and at present there are
crocuses blooming. We are wondering if their stamens can
be dried and used as saffron for cooking. ER |
The only edible crocus in
the one that produces saffron: crocus sativus.
You are likely seeing some sort of a hybrid there in
your neighborhood and those flowers are not at all fit
for human consumption. I found a nice group of photos to
help you identify the different types on
this wikimedia page.
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Hi--I am having trouble finding a
place to buy the spice Beau monde. I live in New York
City. Can you tell me a website or give me a phone
number where I can find it? Thank you very much, AS
|
I found it available
through
the Spice Islands website.
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|
Please enlighten me on the facts
of mint as a mouse repellent. Thanks WM |
I haven't tried it
personally but have seen various citations of people
scattering mint leaves or using a spray of essential
oils of mint in mouse ridden areas. Apparently, the
rodents find the aroma offensive and will move away from
it.
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I would like to start a “new”
rosemary plant from a clipping from my existing plant.
When is the best time to do so, what type soil to use
and how big of a clipping should I use? I am in SOUTH
Georgia. Thanks so much, dv. |
I found an excellent
article at the No Thyme Productions website called
Growing Herbs from Cuttings. It will give you step
by step instructions.
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|
Your site is VERY helpful :) I
found an answer to 1 question but not the 2nd.. here
goes... I have identified that my basil has scale :( But
along w/ those little buggers, I've seen a clear sappy
sticky water type thing on some of the leaves. The plant
was grown from seeds, inside, on a window sill. I think
I'm going to throw the plant out, because of the
scale... but if I harvest what's left and some leaves
have the sappy stuff on them are those ok to eat? Oh
also when I wash the basil the sap comes off... Thank
you for your time and knowledge :) AO |
You're quite welcome. The
"sap" is excrement from the scale, commonly called
honeydew. Once washed, the leaves should be safe to eat
but...
|
We had the opportunity to taste sumagh (Iran possible spelling) or sumac. We thought it
might be a nice substitute for salt which we are trying
to cut
back. Please advise if there is a potassium level to
this spice and any moderation advice on usage.
Thank you, FG |
My goodness, this
question sent me on a real quest. I wandered about the
internet into unhelpful sites that said 1 sumac had no
potassium. Who knows just what 1 sumac might be: a gram?
A berry? Hmmmp. Other sites didn't mention potassium on
the nutritional information lists. Then I landed in the
middle of a very scientific study that was more baffling
than anything. From what I could glean, a half gram
sample of sumac berries has 7963.35 (plus or minus
47.85) parts per million potassium. I hope this means
more to you than it does to me. I didn't find any
warnings against eating the spice in general. I suppose
that you have seen the article "All
About Sumac?"
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|
Can eating poppy seed muffins
cause children to become hyperactive and change their
behavior? RG |
I can't find any information
that indicates that sort of problem. Depending on the
recipe, there is probably more sugar than poppy seeds in
a muffin so it might be hard to tell.
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I am looking for a seasoning
called "Goya" I'm not sure if that is the manufactures
name or if the seasoning is called "Goya", but my mom
uses it in ''RED RICE" and they used to have it at
Rhode's IGA in my hometown, Millersburg Ohio. But they
don't have it anymore. We can't find it anywhere! Can
you please help us? PM |
You will find Goya
products as a featured item at
our Mini-Mall available through Amazon.com.
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My mom has a plastic bottle of
oregano and the cap doesn't close all the way. It's
still half full and we've had the container for over 7
years. She refuses to throw it out. Please reply. BS
|
My goodness, that must be a
large container of oregano. I suggest you go out and buy
a new one so that she can compare the aroma and taste of
fresh oregano to that stuff of which she has grown so
fond.
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|
What's the difference between
Creole & Cajun seasoning? Can I use interchangeably for
a spinach recipe? PH |
They are typically the same
sort of spice blends that vary in name and ingredients
as dictated by manufacturers.
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|
To whom it may concern: I am
Portuguese following a lot of cooking recipes from
Portuguese websites. I am having a hard time trying to
figure out what "coentros" is in English, in the
American supermarkets. I have checked various herbs and
spices translation charts, but no luck. A lot of meat
dishes ask for coentros. It looks like dried green
herbs, like parsley, but it has a different, unique
flavor. What is the closest seasoning herb spice in
America, which means "coentros". Even in Spanish charts
I can't find. Looking forward to hear from you. Thank
you. IF |
You are looking for
coriander. This is a seed. In leaf form, the plant/herb
is known as cilantro, sometimes called Chinese parsley.
You will find a whole list of Portuguese-English
translations on the page "Another
Multi-lingual Herb and Spice Index."
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|
Many thanks for your web page.
I am finding it very useful as I have just moved to
Spain and my Spanish is very basic. Could you tell me
what the
Spanish for mace is. I cannot find anyone here who
knows. They don't seem to use it but I like it in
chicken dishes. Many thanks, SH |
An online Spanish
dictionary tells me mace translates to macia, macís.
|
|
I live in Toronto and was trying
to find seaweed for the seaweed salads commonly found in
sushi restaurants. thanks MF |
Have you checked your local
upscale natural foods stores? The only time I have seen
dried seaweed is at my local food co-op sold in the bulk
food aisle.
|
|
Hello, About a month ago I
started trying to grow dill and basil using a Chia herb
kit that I received. The basil is doing fine, but the
dill is falling over on itself--the stalks are very thin
and fragile looking, and there are barely any leaves.
What should I do to save my plant? Thank you! LMC |
It's important that dill has
fairly deep soil, say 10 to 12 inches, because it has a
long taproot. You might try snipping back the main stem
and see if that helps it bush out. Make sure it is
getting plenty of sun, too, since the seedlings may be
growing long to seek out light.
|
|
How long does a jar of pimentos
keep after they have been opened? KS |
Pimento is number 69 on
the "Table
of Condiments that Periodically Go Bad." They say an
opened jar will last 9 months.
|
|
How do I keep spices from
clumping? KLS |
Assuming that you mean
clumping in the bottle, the best thing to do is keep
them in a dry place, tightly capped. It is also a good
idea not to shake them from the jar directly into a
steaming pot--this will introduce moisture.
|
|
Hi, I have a recipe that calls
for 6 ground Bay Leaves. I need to know approximately
how much 6 ground Bay Leaves equal in teaspoons.
Obviously I have ground Bay Leaves. Thks…IM |
I ground up six average size
bay leaves and ended up with not quite a teaspoon.
|
|
My green chili is too spicy--what
can I add to it to make it milder? Thank you. LB |
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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|
Hi. I have a small basil plant
that is turning slightly yellow at the bottom. I have
seen from your Basil Q&A that this indicates overwatering. My problem is that we are in the middle of
summer in Australia and by the end of the day the plant
looks very wilted until I give it some water. How do I
balance the plants need for water and not overwater at
the same time? Thanks J |
Yellow leaves can sometimes
indicate a lack of nutrients. Since you are having to
water so frequently, you may be washing away those
nutrients. You could try a regular dose of an
all-purpose fertilizer during the growing season. Do
make sure that you are watering properly, too. This
means watering the plant until water runs through the
drainage holes in the bottom of the pot. Make sure the
plant doesn't sit in this water; if it drains to a dish,
remove and empty right way.
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|
I have been searching for a bay
laurel plant for quite some time now. I often make gumbo
& love the added flavor bay leaves add. All the local
nursery's I've visited don't carry them. I live in the
Dallas-Ft. Worth area. Any suggestions? PJL |
You could always order
one online (or go to the website and find a number to
call). You will find transplants available from
Territorial Seed Company and
Raintree Nursery.
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|
I have a rosemary bush that is
about 3 1/2 feet tall and the bottom part looks dead and
has dead needles...but it puts out new green growth on
top...I am afraid the dying bottom will creep up to the
top. If I cut it back I am afraid it will be all dead.
Help! BHW |
In general rosemary won't
green back up once it has gone dry. You could try an
experiment: Cut back a couple of the dead branches and
see what happens.
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|
Hi. I just found your site, and
read through many of the Q and A's. I bought a bay
laurel this past summer, and had it outside until about
September (in NJ). Brought it into my kitchen, where it
gets bright light all day-- strong sun in the mornings
when it was warmer. The plant's leaves are still a deep
green, and there are baby shoots on the one stem, but it
seems to be the same size, and none of these new leaves
are developing! From what I've read, I think I may be
watering too much, but is there anything else I can do
to encourage growth upward and outward? I've been afraid
to fertilize without knowing how much. Thanks. PW |
Keep in mind that many
plants, even those in pots, may go dormant in the
winter. Bay laurels grow slowly to begin with. Wait
another month or two and apply a water-soluble
fertilizer once as you begin to re-introduce it to the
outdoors again. And do watch out for overwatering!
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If a recipe calls for 3 blades of
mace, what would the equivalent be for ground mace? H |
This is another one of those
tricky substitutions. Blades of mace are often used in
broths or pickling where they serve as a flavoring but
are not ingested, much like a bay leaf. Adding ground
mace instead of mace blades with disperse much more of
the flavor throughout the recipe. I would start small,
with maybe an eighth or a quarter of a teaspoon; then
taste and adjust.
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I am doing a project in
industrial hygiene, involving exposure to chemicals. At
a dinner party, a friend and I were cooking with mustard
seeds and at the same time we turned to watch the seeds
burst. Because we were so close to the stove ,we both
inhaled the vapours. This resulted in us losing our
voices for about 1/2hour,dryness and a scratchy
sensation. Do you know of any toxicity ratings for this
product? The seeds were white or beige seeds. Thanks PK
|
Interesting question.
Since it is such an important subject, I hesitate to
comment because I don't know for sure. I found
conflicting information from several of the sources that
I checked. While your discomfort was no doubt real, the
same sort of reaction can be possible when cooking chiles or grinding horseradish. Let it serve a reminder
to all of us that cooking aromas are not always "good."
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|
Hi. I read all your articles and
emails about bay leaves but to my surprise most of the
bay leaves tree are small. In my case, I lived in CA,
and we have 1.3 acre lot and it surrounded by California
bay leaves. We have more than 50 bay leaves trees and
their huge. I am even thinking if I can use this
resources to start a business. So please let me know, if
there's any business opportunities for these. Thank you
very much. Sincerely, CJ |
It is important to
identify the exact species of your tree. The bay that we
like to cook with is Laurus nobilis. California
bay, Umbellularia californica, is not
edible but could be used for crafting projects. As for
business opportunities, once you have established the
type of tree, perhaps your local Small Business
Administration office could give you some pointers.
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|
Is there a health danger to eating
bay leaves, or is this just an old wives tale? L |
On the "Bay
Leaf Q&A Page" (near the bottom) you will find
several questions that address the "hazards" of eating
bay leaves.
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|
Does cooking garlic take away
from its health benefits? I heard from a friend that if
you cook it fully (sautee, brown, etc) you will not get
the full benefits. Is this true? Thanks!! |
Check out this
article from the Garlic Central website:
Garlic Health Benefits: Summary.
|
An alert reader writes that
the zip code was incorrect on another entry for
Angel Dip.
He/she writes: "Angel Dip, pink poppy dip, teasoning,
spice right, pepper upper can be bought from Herbal
House, 576 Geigel Hill Road, Ottsville, PA 18942,
610-847-5460 phone, 610-847-8940." Unfortunately, they
do not have a website.
|
I have a few whole nutmegs in
my kitchen. They have been on my kitchen counter for at
least a year. I grate them and put small amounts of
nutmeg on my oatmeal each morning. How long will the
whole nutmeg last? The whole nutmegs are kept in a
nutmeg grinder that does not work very well, so I just
use the grinder as a storage container; I have kitchen
file grader that I use to actually grade them.
I read in the spice directory that whole spices can last
a long time. Should I keep the whole nutmegs in a
tupperware container or a ziplock bag maybe? When should
I buy new whole nutmegs? Thank you, DS |
Whole nutmegs will keep
for five years or so but you will want to keep them in a ziplock bag that you store in a dry dark cabinet for
best results.
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|
Hello, I have a 20 year old bay
tree doing very well expect this year it seems to have
about 40 suckers which have grown very quickly and are
very strong. Do I just take to them with the pruning
shears or is there some other way to eliminate them. T |
Pruning shears will be your
best bet. Just nip them close to the base but take care
not to harm the main trunk.
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|
Hi: Can you please let me know
the difference between Red Chilli and Cayenne Pepper? Do
they have the same medicinal properties? With Best
Regards M |
Red chile is a generic
term while cayenne is a specific type of chile that is
hotter than most. Have you seen the article "All
About Cayenne?" Since I'm a cook and not an
herbalist I can't address the medicinal properties part
of your question.
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|
Hello, I am looking for a place to
purchase fresh herbs in Arlington, Texas. The freshest
thing I can find in the grocery store around here is
parsley, which is great, but it don’t quite cover all
the herbs I need. Any suggestions would be great. TM |
I Googled 'Arlington
Texas fresh herbs' and came up with two rather quickly.
Click
this link for Heaven Sent Farm or contact Green's
Produce at 3001 W. Arkansas Lane, 76016. Phone number
817-274-2435. You could probably find more by digging
deeper into the search results.
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|
Where can I find Nigella Sativa
in Orange County, CA? SM |
From the description I
read at your
Orange County Register online I'll bet if the folks
at Laxmi Sweets and Spices don't have nigella, they will
know where to get it. Laxmi is at 638 El Camino Real in
Tustin, phone number 714-832-4671.
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|
I am looking for a source of dry
ground mustard from Zanzibar. We used to be able to
purchase it - years ago, before (I was told) it was
embargoed by the U.S. government due to a disagreement
with the then government of Zanzibar. It was the best
bar none. I have completed numerous searches via the
internet and regional spice importers without success.
BS |
This is a new one to me.
I Googled the subject a bit but didn't come up with
anything. I'll turn it over to our readers and let you
know if they can help. Spice fans?
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|
hello and thanks in advance for
answering!
What herbs and or spices are out there that have more
than one FORM used example cilantro leaves and coriander
seed.......... would love to know of more of these!
interesting to know.... useful when planting to get a
double harvest from the same plant!! thanks again.......
p |
I've actually been knocking
this idea around as the subject of an article. I, too,
like the idea of the double harvest. Other herbs/spice
combos are dill weed and seed; borage for the young
leaves and flowers; mustard, in theory, although I
haven't tried it. I'll keep working on other ideas.
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|
Is there a replacement for fennel
bulb? I'm not able to get this where I live and would
like to know if you can substitute? CC |
Mostly it depends on what
you are making that involves fennel bulbs. You might
substitute other root vegetables seasoned with a bit of
fennel seed.
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|
I've gotten a recipe to make a
fruit cake, and it calls for candied pineapples, and
candied cherries. But I'm not sure what this term means?
Does it means preservatives, or something else? Thank
You. CS |
Dried fruits are
"candied" by dipping in a sugar/water mixture called
simple syrup. You should be able to find candied fruits
along with other baking supplies at the supermarket. We
have fun with sugared flowers and herbs in the article "Take
Time to Stop and Eat the Flowers."
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|
I have purchased two rosemary
plants and both started turning black and tiny "bugs"
fly off which are grey in color.... what are they and
what can I do to keep my plants healthy??? The first was
destroyed so the 2nd did not get the "bugs" from the
other. MF |
It's hard to say what
sort of bugs you might have. The plant's appearance and
the bugs may not actually be related. If you are
planting outdoors (or even in a pot) you could have
trouble with your soil. Find lots of information about
growing rosemary at our "Rosemary
Q&A Page."
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|
My Basil plant is growing brown,
hard stems. I need to know why this is happening URGENT.
I've looked through some of your Q&A, but I can't seem
to find this. HELP! What is happening to my plant? -CA |
You will find the answer
to your question plus lots more information about basil
on the "Basil Q&A Page."
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|
Hello and happy new year! I was
excited to come across your site. I'm seeking
information on farming rose hip commercially in south
east Qld, climate and soil suitability, resources,
established farms or field days. Regards BM |
Welcome to the site! I
suppose you saw the article "Growing
and Harvesting Rose Hips." To answer your more
specific questions you might want to contact the
Rosehip Project that has been undertaken by the
University of Prince Edward Island. Hopefully they can
answer your concerns or point you in the right direction
to information in Queensland.
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|
Hello all: In my efforts to try
and create new dishes by trying something new I
purchased a pack of zaffron flower from ORALE (company)
Actually I liked the way the leaves looked...ha ha...the
only problem is I don't know how to use it in food. can
you tell me what it is for and how can I find recipes
using it? Thank you very much in advance.
Let me try somma this! TH |
I'm guessing that your zaffron is my saffron. Learn more on the topic at "All
About Saffron" or go to the
search page and put in "saffron" to find other
recipes that use it.
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|
What can I use if a receipt
calls for tarragon and I do not have any? GR |
Because of tarragon's subtle
anise-like flavor you might substitute a small amount of
crushed anise or fennel seeds. Foods that are
complemented by tarragon also take to rosemary or even
dill.
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|
What is bissup? FC |
We first talked about
this West African drink several years ago. Find the
original question near the bottom on the "What's
This? Q&A Page."
|
Hello! I was forwarded your email
from Unilever Canada, I am looking for the Blue Ribbon
Pickling Spice, we have a 50-some year old family recipe
and we haven't been able to make it because of the
spice's non-existence. I realize that the Blue Ribbon
company has been sold, and so there might not be any
around, but I'm hoping there might be some around some
where. Please see if you can help me out here :D
LS
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|
I have an old BLUE RIBBON of
mixed spices: adds flavour to meat, fish, poultry and
vegetables.
Notice that I do not want mixed for pastries.
I have been looking for these meat mixed spices in many
department stores in the Montreal vicinity and none of
them have them in stock. Are they still being sold? If
which stores. Or is there an equivalent that I can use?
Thank you. |
It's a shame this company is
missing out on all the business by making their products
so elusive. Like I said below, in a previous question, I
thought I had found a lead but when I e-mailed Golden
Bough Herbs, they said they don't carry Blue Ribbon
Spices and couldn't help me find them.
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|
I just found your mint
information, and it was really helpful. This isn't
really a question, but I thought it might be helpful for
you - it seemed like you had a lot of people looking for
information on how to make mint extract. I found this at
www.cooks.com: "To make mint extract, obtain
a pound or so of fresh spearmint or peppermint leaves
(harvest them at noon time on a sunny day), wash them
well and crush/bruise the leaves. Add these to a quart
sized canning jar of vodka and place in the sun. Using a
piece of well-washed, new cheese cloth, strain (and
discard) the leaves from the infusion after three to
four weeks." Thanks for your helpful site! KC |
And thanks to you for the
helpful information. I'll have to try it myself once my
mint crop comes out of the wintertime blahs.
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|
My Husband cleaned out my spice
cupboard yesterday and threw out most of my spices.
There was little ant like bugs in most of them. In the
cupboard was things like Curry Powder, Dried Oregano and
Basil, Baking Powder, Cayenne Pepper, Dried Chillies and
about 20 other spices. We just moved into this house 3
weeks ago and I had no bugs before The Cupboard is only
about 2 feet away from the stove. The spice were kept in
Plastic jars and Bags some ziplock some not and they
weren't in the flour or sugar!! Do you know what they
are or where they came from ? Could they have been here
from the previous tenant ? Please help LDM |
Since you didn't have
bugs before they may have come with the cabinet. Or,
maybe your new cabinet is much warmer than your former
one so that the bugs were able to hatch. It's hard to
say what kind of insect it is without seeing it but I
did find
this great entomology website that has photos to
help you determine for yourself.
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|
Dear Sir, When I went to my
garden center to my surprise I found 8 different kinds
of rosemary.
Can you tell me the best type for cooking (the one I
bought does not have a good flavor of rosemary). Thank
you, RLP |
Out of curiosity I checked
my Territorial Seed catalog and they, too, have six
different types of rosemary but say they all are good
for cooking. I'm not aware of a single type that is best
for cooking. One thing to look for when buying herb
plants is to make sure they are not labeled
"ornamental." It is always a good idea to take a little
taste of a plant before you buy (just be discreet and
don't tell anyone I said to do it!).
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Can you tell me where to find
recipes which use pickled garlic in them? Would pickled
garlic be useful in certain meat dishes? Thanks! LAK |
Now that you mention it,
I've never seen a recipe that actually called for
pickled garlic. I think it
would make an acceptable substitute for fresh garlic in
recipes like salads and salad dressings, relishes,
sauces and, yes, many meat dishes. Think of pickled
garlic along the same lines as you would capers and you
should find lots of ways to use it.
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|
Can you tell me if you or any of
your readers have heard that paprika heals skin wounds?
I know a gentleman that swears during World War II in
Europe they have him paprika to apply to leg wounds.
Thanks JP |
My own sources site paprika
and other peppers as good for internal issues but
doesn't mention external uses. I'll open it up to the
readership...
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|
I have been making plum
puddings and Dark fruit cake for years and I can no
longer find a spice called Mixed Spice. I have an empty
bottle: Blue
Ribbon Mixed Spice. Ingredients: Cinnamon, Allspice,
sugar, ginger, nutmeg, cloves, anise, celery seed. It
says it is imported by division of
Burns Philip Food Ltd. In Etobicoke, Ontario, M9W 6L9
Can you help me find where I could find this spice.
Thank you, PD |
This information helped
me get closer than I have before to the Blue Ribbon
Spices Company. Knowing that it is a Canadian company
led me to one of their suppliers:
Golden Bough Herbs. As this goes to print I am
unable to contact them but check back soon. I will
continue to see if I can find this frequently requested
brand of spices. (See results to my contact with them
above.)
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|
Hi: What would you recommend
using ground Seasoned Annatto for? Can I add it to oil
first before sauteeing onions and garlic? I know about
Annatto seeds, but I was advised to buy the powdered one
also. Please advise. Thanks, NH |
You can use ground
annatto in the same manner you would use the
whole seeds with the
added benefit of not having to remove them. I would use
a conversion rate equal to three-quarters of a teaspoon
ground vs. one teaspoon of the whole seed just because
the seeds take up more space.
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|
I'm a scholar and doing a
project on the Basil. Right now, I haven't started, so I
have to water it daily. The plant's leaves are wilting
at the bottom and are really yellow. I know that's a
sign of over-watering, thanks to your helpful website!
It is beginning to grow black splotches everywhere.
That's a sign of it being to cold. I pinched off many of
the blackened leaves, wondering if it will improve the
growth of my Basil. Will it? And this time of year in
Southern California, it is dropping below 50 F. I am
thinking of putting the plant indoors at night and take
it back outside in the mornings and afternoons. Is that
alright? Full of Questions, M.L. |
That should be good for your
plant until the temperatures are consistently above 50
degrees at night again. Just try to avoid any rough
handling that might also bruise the leaves.
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|
Can I freeze fresh mint leaves?
Thank you, M |
You could freeze mint
leaves just as you would basil. Please see the article "A
Bounty of Basil: How to Preserve the Harvest" for
ideas.
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|
Can you freeze sage and if so
how? RDS |
Although I haven't tried
it, you could probably freeze sage as you do basil (see
above). A better idea might be to dry it. I have had
great success with this. See the article "Look
What I Made: An Herbal Drying Rack" for more
information.
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|
What is the shelf life of
Rosewater (used a small amount) has been closed and
stored in dark closet? And what is the shelf life if
never opened and stored the same way? Thanks!! TTQ |
Thanks for asking, I've been
wondering about my own bottle that I purchased and never
really used. Unfortunately, I can't seem to come up with
a specific answer. I did come across several vague
references to a two year shelf life. I think that I will
go with the same criteria that I use for dried herbs and
spices: if the aroma is still intense then the product
is still good.
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|
Please: I have a serious
allergy to cinnamon. What can I substitute for it.
Allspice and nutmeg are almost as bad as cinnamon.
Thanks. WPS |
In this case it's important
to know what it is in cinnamon that causes your allergic
reaction. I encourage you to speak with your doctor or a
registered dietitian in this case.
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|
Hello! I have a recipe for Focaccia that calls for a bunch of parsley, rosemary,
and sage, leaves only. This combinations is mixed with 4
cloves of garlic and 1/3 cup of olive oil. The dough
fills a 17 X 13-inch pan. All but 3 tablespoons of the
herb pesto is rubbed on top of the dough. When I used
the entire bunch of each to these herbs, the mixture did
not spread easily and the flavor was overwhelming. What
measurement constitutes a bunch of a fresh herb? Thank
you for your help, DLH |
I always refer to
The Herbfarm Cookbook
for
measuring questions because Jerry Traunfeld has spelled
it out so well. In this case he says a small bunch is
equal to "A small handful of sprigs, a little less than
an inch in diameter, three to four inches long and about
one-half ounce by weight." A large bunch, "A medium-size
handful of sprigs, about 1 1/2 inches in diameter and
one ounce by weight." Also, DLH, as a general rule, I
would never use equal amounts of parsley, rosemary and
sage in a recipe. Rosemary and especially fresh sage are
so intense they are bound to conflict and overwhelm.
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|
When I grind up yellow mustard
seeds to use for cooking the paste (with water) is
inevitably more bitter than the mustard powder paste I
obtain from mixing Coleman. Why is this? How can I avoid
the bitterness (we use large amounts of mustard in
Bengali cooking, Coleman's is getting expensive). MC
|
I'm not positive on this
but I have a couple of ideas. Mustard mellows as it sits unrefrigerated so maybe you could try mixing up your
paste a few hours in advance. Or maybe you are using too
much. I learned from the
Gourmet Mustards
book that whole seeds grind into twice their
volume. You might also try using a combination of yellow
and brown mustard seeds as the commercial producers do.
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|
If I cook shrimp scampi with
minced garlic will it turn to liquid? If not how do I
make scampi like they do in restaurants? EJ |
The liquid in
shrimp scampi is usually a butter sauce. You will find a
link to a scampi recipe in the article "Herb
of the Year 2004: Good Old Garlic."
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|
Hello: Could you please tell
me, if a recipe calls for 5 whole dried chiles, and all
I have is ground chiles, how much of the ground chiles
should I use? These peppers are being used for a chile
sauce. Thank you, MK |
Whole chiles vary in
size, of course, but I think it would be safe to use
about 3/4 teaspoon to equal one. Bear in mind that
unless the recipe says to grind the whole chiles you may
end up with a very different result by using the ground
chile.
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|
Is there a substitute for using
sage in a recipe? I have a steak recipe that calls for
rosemary and sage. PP |
Sage is quite unique
so you will not find a similar flavor. If you wanted to
combine the rosemary with thyme or savory I'm sure you
would still have a tasty herb blend for your steak.
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|
I have a bay laurel tree that I
bought last year. It is in a 12inch container. It has
grown about 2 1/2 feet. It is just a tall skinny trunk
with leaves from the bottom to the top. Three new plants
have come up at the bottom this summer. My question is
how do I trim the tree so it will grow wider in the
shape of a pyramid like it should be? When should I do
this? I live in South Carolina. DC |
You will want to remove
those new plants, "suckers," from the plant right away.
You can harvest leaves from the plant year around but
major pruning is best done in the spring beginning after
the second year's growing season. Once the plant has
reached the height that you want, remove the uppermost
leaves and it will begin to take on a more desirable
shape.
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|
I live in Northern Indiana so I
do not think my Bay Tree would thrive in our sometimes
sub zero weather. My tree is probably about 15 years old
and almost 8 feet tall. The structure of the tree is
pretty much free formed and at this time has gotten
gangly with leaves on the ends of the branches. The
height is starting to be way too tall for my house also.
I wondered if I pruned the branches to a more manageable
length would new leaves develop there even though there
are no leaves there now? If I top the plant would that
stop the heightening? I have been keeping it in a
building where it gets some afternoon light but not a
lot with very cool temperature through the
winter...maybe around 40 degrees. This year I brought it
in the house where it will get more light but the
temperature will be higher...maybe around 65 most of the
time. Which environment would be better for the plant to
winter in? There are no heat ducts near where it would
be in either place. Thanks, I just found your site and
like it a lot. CSG |
Trimming back the
branches of your bay should result in a bushier plant
although it may take time. Once you remove the uppermost
leaves it will stop growing up and begin to grow out.
Pruning is best done in the spring. Although inside the
house will probably be fine, my gut tells me that it
would prefer the cooler building where there are no
artificial environmental controls. In either location,
resist the temptation to overwater.
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|
I would like to know where I
can find mault extract or mault flour. We were in Myrtle
Beach just recently and had mault flavored waffles. They
were very good and now I am trying to fix them at home
for breakfast. RD |
Well, finding the answer
to this question had me running in circles around the
internet only to discover that I had two of the many
possible answers in my own baking cabinet. The most
likely answer popped up when I Googled "malted waffles."
There is a pancake and waffle mix that is available
wholesale and retail--probably what your restaurant used
to prepare theirs. This search also led me to a homemade
recipe that added malted milk powder. Malt extract is
widely available for home beer brewers and I'm not clear
on whether this would work for the flavor you desire.
Another product is diastatic malt powder that aids yeast
in bread baking but doesn't seem to add a flavor
component. Do note that spelling it "malt" will help you
a great deal in your search. Be sure to let us know when
you come up with a wonderful recipe to share!
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|
I live in Greece and want to
know what and where I can find ALUM, do you know what it
is called in the super market as I have never seen it? JU |
Here in the States alum
is labeled as "Granulated Alum Powder" and is hard to
find. That's why I have it featured in the
new Mini Mall, however, I
don't know if you would be able to order it from Amazon
for delivery to Greece. You might check for it at your
local pharmacy as it is sometimes used as a shaving
aide.
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|
Hi! I live in Las Vegas and don't
have many bugs, but I'm starting to have these little
white bugs on my jalapeno plants. I don't like to use
pesticides since I want to eat the peppers, are there
any pesticides you suggest? They're tiny white bugs that
stick to the stems of the plant. It doesn't look like
they're bothering the actual fruit, but I don't like to
see them there. Thanks! S |
Your question
introduces an important point that gardeners should
ponder. The white bugs are not bothering the
fruit--could they actually be protecting it? You say
you don't like to use pesticides yet you are willing
to because you don't like to see the bugs. I used to
feel the same way, bugs are bad, but in the last
couple of years I have come to realize that I don't
want chemicals in my garden. Bugs are a part of the
natural cycle of things, some of them help keep my
plants healthy by preying on the ones that do damage.
When we spray indiscriminately, as a first resort
rather than a last resort, we kill the good guys as
well as the bad guys. I want to encourage you and all
of our herb gardening friends to learn more about
Integrated Pest Management, or IPM, as a new way of
looking at the way we care for our plants (especially
those we are going to eat!). Start with
this bulletin from the EPA.
|
|
Can cardamom pods be frozen to
get a longer use out of them and keep them fresher? SM |
Your cardamom pods should
keep just fine in a cool (but not frozen) dry and dark
place for a couple of years. The essential oils won't
decline until they are crushed.
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|
Dear Sir: We have a bay tree
that is three feet high. We have had the tree for
about five years. We keep the tree inside for the
winter and outside in the summer. Everything was fine
until we brought it in one night and it was all
sticky. The wife took it outside and sprayed it and
brought it back in. But what we have noticed is that
the leafs curl up and drop off. We have not seen any
bugs on it. But it still gets sticky and we have to
spray it again. The leaf when it falls off goes yellow
and has a brown line on the outside of the leaf. Could
you tell us what could cause this and how to solve the
problem. BOS |
It is hard to say
without seeing the plant but I could guess that you
have a case of "scale." The stickiness is called
honeydew and is the excrement of the bug that is
sucking plant juices that kill the leaves.
University of California at Davis provides a
good online article about scale.
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| If a recipe calls for 10 leaves of fresh basil how much dried herbs would be the equivalent? regards, n |
Please see the article "Fresh or Dried?" and also the "Fresh or Dried Q&A" page.
|
| Hello, I stumbled across your website while surfing the web and it’s wonderful! I have a question. My grandmother used to bring me bags of ground winter savory
when she would return from visits to Oregon many years ago. I don’t know if she purchased it that way or if it came from my aunt’s garden. She has since passed and I have a wonderful recipe of hers that calls for winter savory. I cannot find it anywhere. Do you know if it can be purchased ground? Can you recommend somewhere that sells it? Thank you. SG, Ardmore, OK |
Dried savory generally doesn't specify if it is the winter or summer variety, for some reason. If you can't find it among the other spices at the supermarket check out our Reference Desk for links to mail order sources that will most certainly have it available.
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| What is the difference between
curry powder and curry paste? I found a recipe for curry paste, but it doesn’t call for curry powder! Thanks, SK |
Curry powders
are blends of dried spices common to India while curry
paste is a wet blend of herbs and spice more common to
Southeast Asian cooking.
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| Hello! Would you please recommend stores or markets where to buy fresh herbs in Miami? Thanks, MPF |
Miami is such a big place I would think most of your supermarkets probably have a good selection. However, the farmer's market is always a wonderful place to shop. I found this listing of
Florida farmer's markets that might help.
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| Do you have any idea where we can find Culantro in the Houston area? We have watched "Daisy Cooks" on our local PBS station and have her cookbook, but have not been able to locate this herb! We really appreciate your help, and have already learned a lot from your webpage! DO |
Thanks! Unless you have a Puerto Rican market in your area you are probably going to have to grow your own. There is a link to purchasing seeds on the "Where Can I Find?" page.
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| Not really a question, but just a comment to say thanks to your Q&A Section I have probably saved my Rosemary plant. It developed a symptom you described as powdery mildew. Thanks to only two days of spraying with a drop or two of dish soap and a drop of vegetable oil in my mister of water, it seems to have completely "whacked" back all sign of the mildew. Many thanks as I love my Rosemary plant, where would my omlettes be without it! I guess one question as well, despite the fact that I think the soil it's in in its pot may not be the
best--too sandy and too dense with perhaps with not enough drainage--it seems to be happy. Should I upset it and transplant it to soil with more drainage? Especially as it will have to come indoors soon I would think as fall and winter near? Best and thanks, enjoy your site tremendously....P in NJ |
Thanks for
your kind words. It always makes me happy to hear how
folks are using the site. As for the soil, rosemary
actually seems to thrive in poor conditions so it is
probably better not to fiddle.
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| Hello. What a
resourceful site for the non-expert gardeners!!! I have 3
basil plants in separate plastic terracotta pots. All
three have internal drainage. Is this bad? Also, the stems
of the plants have turned brown and are quite tough,
almost like branches. What does this mean? Finally, I
noticed that my basil leaves have small green dots along
with lighter shades of green dots and some black dots. Are
these leaves safe to eat? Thank you, J |
| I'm glad you
are finding the site helpful. If your internal drainage is
built into the pots for that reason it should be fine but
if you mean that there really are no drainage holes at
all, this is not a good thing. The browning and
branch-like appearance of your stems is normal as the
plant matures. As for the green dots, this may indicate
cold and/or water damage. Basil doesn't like temperatures
below 45-50 degrees F. and you should avoid wetting the
leaves when watering. The dotted leaves are probably safe
to eat but if other, more appetizing leaves are available,
I think I would enjoy them more. |
|
What is the best
way to prepare poppy seeds for strudel? I don’t have one
of those grounding machines, that my Mother used to use.
Is there another way to make them damp, before placing
into strudel? Thank you for your help. A
Most of the recipes I looked at involve soaking the
poppy seeds in hot milk or water and then grinding in a
food processor along with the other filling ingredients.
What can I substitute for capers? BK
You will get a slight flavor change but keep the
texture if you substitute chopped dill pickles or green
olives for an equal amount of capers.
Can anyone tell me where to purchase Chipotle Chile in
Adobo Sauce in Calgary, Alberta, Canada? Thank you, J
I found a listing for Boca Loca (Mexican Products),
1512 11 Street SW, tel: 802-4600 on the University of
Calgary website.
Hello. I read through your Q&A section but didn't get a clear answer for a problem. I live in MN and as it's getting cool here I just harvested all of my basil, but the leaves
taste bitter. Some of them also have black spots on them. Are these problems related? Are they due to waiting too late in the season to harvest? I had nice sweet basil most of the summer. Or does the bitter taste happen if the plants are allowed to get small flowers on them? Thank you, JJ |
Many folks swear that basil that has flowered becomes bitter but I think it depends more on the plant than the rule. The black spots may be a result of the basil getting too cool but it could be any number of other reasons as you have seen on the Q&A Page.
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| I couldn't find ground star anise, so I bought anise seeds how do I convert? JB |
You can use
them equally one for the other.
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| Great website. I have a basil plant that is being attacked by something! There are little black poppy-seed like things all over the leaves. I've noticed that there are also small flies in the soil who fly around the plant. My mint plant is suffering from the same menace. I've tried using a garlic-spray but that has failed. I want to eventually eat the plants. Do you have any suggestions? CM |
The "poppy-seed things" are likely doo-doo from some sort of caterpillar. Check the plant carefully and hand pick any that you find to avoid spraying.
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| Traveling in India, I ate some wonderful fish in Goa which was
served with recardo sauce. On the internet I have come across red recardo and black recardo. Which should I be trying to make with fish and do you know a recipe? SH |
From what I understand the two are similar with toasted tortillas added to make the recardo black. I'm sure either one would be nice for a sauce with fish although I don't have a recipe for one. I wonder if any readers out there have a recipe for fish with recardo sauce they would like to share?
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| I love some of the recipes on your site for home made mustard. I want to make batches for holiday gifts. Can I preserve it in some way? Like putting up vegetables? Or jams? Your help is appreciated! ME |
Please see the Mustard entry on the More Hints and Tips Page.
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| On your page All About Basil you may want to add the fact that people in at least the San Carlos area of Mexico (and possibly elsewhere, too) consider basil to be good luck. Some tuck leaves behind their ears and others even keep a leaf in their wallets! |
Thanks for the info! I'll have to slip a leaf into my own wallet.
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| When living in Walnut Creek CA my favorite spice was Schilling's Taco seasoning. Can I get it in the
UK please? LB |
Looks to me like Schilling might do business as McCormick in the UK so check your supermarket for taco seasoning under that brand.
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| Hi, I'm from Cambridge, UK. We have just moved into a house where a 15 ft bay tree takes up a large sunny portion of the garden. It seems a real shame to cut the whole thing down as it is so well-established, but space is required for other plants/vegetables. I would like to prune to about 5 or 6 ft, but the trunks are quite thick and I wonder if it would sprout heathly new growth at this size, and whether it could be re-trained. Can you advise me? |
A 15 foot tree is beyond my knowledge of growing herbs. I think you should contact a tree expert in your local area.
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| I bought a jar of sun-dried tomatoes in oil recently and when I opened the jar, although the top popped, the contents fizzed up and over the sides of the jar. I discarded the contents, but wondered if the fizzing meant there was something wrong with the contents or is this normal? I have read that botulism can be a problem with garlic in oil, and there was garlic listed on the ingredients list. JW |
Yikes! I would say the fizzing was a definite indicator that something went wrong in the canning process. It was most likely the tomatoes rather than the garlic but it is due to the same problem: too much moisture giving botulism a place to grow.
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| Good day, I would love to have poppy seeds included in my curries cooking. My questions: Does it have any bad affects if eaten in excess? If yes, what's the maximum dosage like in sauce cooking? Hope to hear from you soon. Thanks! Cheers + regards, JL |
Aside from possible false-positive results on a drug test and as long as you are eating culinary poppy seeds derived from the opium poppy, Papaver somniferum, you should be safe even in large amounts. Other garden varieties of poppy are grown as ornamentals and are not safe to
ingest.
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| I have a bay tree/bush that is about 5 tall but I want to transplant it. I live in Charlotte North Carolina. Should I transplant in Fall or Spring? DT |
Fall is a good time to move plants so that they have a chance to establish their new roots before it gets too hot again.
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| We have a bay leaf tree in Dallas. It grows magnificently every summer. However, we have two distinct leaf shapes/flavours. One leaf is serrated and the other straight edged. We're assuming this is a grafted plant, but don't know which branches to prune? Thanks GL |
I think this is one of those
questions that you should ask a local expert like a Master Gardener. You can find one in your area by Googling the words Master Gardener along with the name of your county.
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| Where can I find "smoked paprika" in San Diego County? |
Assuming you have checked at your local major supermarkets (look for smoked paprika in small tin boxes), you can always order it from Penzey's or La Tienda.
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| I live in south Florida and have my basil plant in my front yard (southern exposure). Recently I have purchased no less than 6 different plants
(one at a time) and I repotted each one in a larger pot. Within two days, the leaves have holes in them and the plant doesn't grow. I throw it away and try again. Any suggestions? thank you. |
Holes in the leaves could be caused by any number of insects so it's hard to say for sure which one. Perhaps next time you should buy your plants from a new purveyor and also get some new soil.
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| As I went over the different methods of preserving the basil leaves plant I was looking for something better than what I do. Actually, I think I like what I do better. Wash the basil and spin in my salad spinner then lay out the leaves on a
towel to dry. Then I take about 4 or 5 leaves and place them on top of each other and roll and place them in a snack bag in the freezer. When I need basil for sauce a couple of rolls get chiffonaded and we have been doing that for a few years. Hope you like this method. DN |
Thanks for sharing your way of making basil last through the winter. I'm going to have to try it out.
|
| I hope you can help me. For YEARS, I've used Spice Islands Salad Herbs in my macaroni salad.......a recipe passed down from my mother. Now, all of a sudden I can't find it any of our local stores ........ and I can't find it on any of the websites I've checked. There's a Spice Islands.com e-mail address on the bottle that I still
have, but no website is found that matches my request. The ingredients are basil, tarragon, cardamon, thyme, anise seed and natural flavors. Has Spice Island stopped making Salad Herbs, do you think? PTH |
I contacted the company and it has been discontinued. You will find the Spice Islands website here.
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| Where can I find Schilling's savor salt? Thanks in advance. M |
Looks like it may have been discontinued. I checked their website for discontinued products but it wasn't listed. I did find this contact number if you would like to find out for sure.
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| I have beautiful basil this summer, both red and green. I notice that some of the green basil has a red center. Do these plants cross pollinate? And as an aside, there is a wonderfully beautiful green spider with black striped legs who has made the green basil its home. H&AW |
I'm so glad that you aren't "scared" of your spider. Not enough people realize that spiders are good for the garden since they feed on the bad guys. It is possible for basil to cross pollinate. To avoid this, plants should be about 500 feet from each other.
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Hello. Great site! I have 3 flourishing basil plants and wondered why some of the leaves taste /look slightly different from one plant. They are all the same variety, or at least appear to be. (sweet basil) but some of the leaves on my biggest plant have started to become thicker, firmer, shiner, darker greener and I noticed they are stronger in flavour. Do you know why? thanks. D |
If they are all indeed the same variety, I would guess there are differences in the soil and/or amount of sun that each plant is receiving.
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| Hi, I have been growing basil indoors from cuttings of another basil plant. I put the cuttings in a glass of water for about 2 weeks and saw roots growing, so I planted them in some soil. They were doing great, but I am now noticing that the leaves are curling under, making the leaves look long and thin. There are no bugs or markings on the leaves and they taste perfectly fine. Some of the leaves on the lower end of the stems are slightly yellow. Am I overwatering? Or exposing it to too much sun? Thanks! DK |
Your plant is displaying symptoms of two possible problems. The curling leaves may indicate the cucumber mosaic virus but this is usually accompanied by mottled leaves. There is no "cure" for this and infected plants should be destroyed. But, the yellowing of the lower, older, leaves indicates a nitrogen deficiency or overwatering. Give your plant a dose of fertilizer, water it a little less frequently and see if it will recover.
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| Hi. I seem to have a lot of bugs in my coriander seeds. I store them in a cool dry place, (not the fridge) and the bugs seem to be coming from the seeds and not from the outside? Is it possible that they “Hatched” from the seeds? Should I keep the rest of my dry spices in the fridge? Thanks. MG |
You are probably right that the bugs came in with the coriander. This is one of the reasons spices are often irradiated. I would get rid of the current supply and buy new ones from a new dealer who has a high turnover in their spice department. Storing spices in the refrigerator isn't necessary and may add unwanted moisture.
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| How do I make dry sazon mix? CP |
This is a proprietary blend from the Goya Company. Only they know the secret!
|
| Hi! I looked over your very informative website but couldn't find an answer to my query. My father grows garlic but it doesn't look like the garlic you buy in the
stores...it's not cloves, per se, it's more like an onion. It smells garlicky, though maybe not as strong, and it works out fine cooking, but we are baffled by it's "looks". Any thoughts? Thank you very much, MW |
Are we sure that your father isn't growing shallots? They are similar to garlic in shape but peel like an onion. Read more at "All About Shallots."
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| How do I know when my rosemary and lavender are dead? I bought 2 small plants in 6" pots and they thrived all summer and were really growing. Suddenly I notice they are very dry and woody even though I water them regularly. In frustration I pruned them both back to about 1" to see if I could save them. Did I kill them or is it possible
they will come back? LL |
Hard to say. Continue to water them and keep checking. Only time will tell.
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| Looking for a source to purchase Black Seed (nigella sativa) in San Francisco Bay Area. C |
You're in luck. You have the San Francisco Herb Co. right in your back yard.
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| Why does garlic turn brown when pickled ???? MS |
Not all of it does so I suspect some sort of preservative is being added.
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|
Where can I buy Goya discs in Oklahoma, preferably Ardmore, OK? LA |
Given the number of Latin markets and restaurants, looks like your Capitol Hill Main Street district would be a good place to start.
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| My rosemary, as well as some of the sage plants get globs of a liquid white foam on them. Tonight I washed hundreds of globs from the rosemary in particular. Last year, the other rosemary had the same problem. What is that? Thanks J |
Sounds like spittle bugs to me. You are doing the right thing by washing them away as the nymphs are hatching in the foam.
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Can you successfully freeze orange and lemon zest? Thanks, SCH |
Honestly, I haven't tried it. To me it just seems easier to zest a lemon as I need it. Cook's Illustrated found the best way to preserve it in the refrigerator for two weeks (click here to read more). You could try their method and then freeze it to see if it works.
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| I have been recently been told that some companies add wheat to their spices to prevent clumping. Could you please tell me if this is true as my husband has recently been diagnosed with wheat intolerance. Thank you. G |
Basic spices and herbs
should be nothing more than what the label says. You may run into anti-clumping additives when you purchase spice blends. Some companies also use hydrolyzed vegetable protein, a wheat product, as an alternative to MSG in different mixtures.
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After cayenne pepper is dried do I crush the whole thing and use or what do I do? PK
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| How do I make crushed red pepper? I know to dry them and that the seed is used, but do I use the "skin" also? How long should I hang the peppers to know that they are dry enough to make the crushed peppers? BB |
These two questions are similar so I group them together. Although I have never prepared my own crushed
red pepper, I would guess that it would be very difficult to remove the skin from the peppers after they are dried. How long to dry the peppers will depend largely on your location. It will be a matter of checking them at intervals to see if they feel at all moist. Both of you should be careful to use gloves when handling the chiles and work in a well-ventilated place. Go to great lengths to avoid inhaling the dust as you crush or grind.
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| Is there a way to fix garlic without getting bad breath from it. My husband loves garlic and I don’t like to have bad breath for 3 days? CN |
Cooking garlic will take away some of the breath-killing properties. For some longer cooking recipes, you might also try adding
whole garlic cloves that can be be removed before serving.
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| Hi, I have an allergy to vinegar, mushrooms, etc. and wanted to make my own mustard. Can it be made without vinegar? If so, where can I find recipes? Thank you for replying. |
You have plenty of options for making mustard sans vinegar. You could try wine, beer or fruit juices. If you really want to get into making your own, I recommend the book Gourmet Mustards.
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| What is the difference of Minced garlic and fresh garlic and can you use
minced instead of fresh when cooking? TAH |
"To mince" is a technique rather than a type of garlic. Minced garlic is fresh garlic chopped fine. You can accomplish this with a knife or a garlic press.
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| I have a recipe that calls for lavender. I'm having trouble finding it at my local supermarket. Is there a close substitute for it? Thank you. SK |
I find rosemary is rather similar in flavor to lavender and will work in many cases as a substitute.
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| I have been growing 4 trees which were given to me as seeds. I was told that they were nutmeg, but upon researching nutmeg, these trees in no way resemble it! The leaves bear a slight resemblance to marijuana leaves, have red blooms which produce a round seed which is first green and as it grows turns yellow. Within this contains 4 seeds. Do you know what this could be? Thanks for any help, R |
You're right, that's not nutmeg as we know it. Your best bet would be to snip a branch with leaves and flowers and take it to a local nursery that specializes in trees. Maybe they can help you identify it.
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| Hello, I grew some habanero peppers this year and have quite a few. What is the best way to store or dry out these peppers? I prefer drying them. thanks DT |
Here is the answer from Fiery-Foods.com: "Over the years, many people have asked us how to preserve the habanero crop. The simplest method is to wash and dry the pods and place them in a plastic bag in the freezer. They will lose some of their firmness when defrosted, but the flavor, heat, and aroma are all preserved. Habaneros can also be pureed
with a little vinegar and the mixture will keep in the refrigerator for weeks. "Another common preservation method is drying the pods. They should be cut in half vertically, seeds removed, and placed in a food dehydrator. After they are thoroughly dried, they can be stored in jars, stored in plastic bags in the freezer, or ground into powders (be sure to wear a dust mask!). Drying does not affect the heat level of the pods, but pods that are rehydrated will lose some flavor and aroma.
"Remember, sauces and salsas are a great way to utilize excess habaneros from the garden!"
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| This year I grew sugar bush in my garden. This “tender perennial” is now about 4 ft high. The leaves are “20 times sweeter than sugar cane” and are said to be able to be used in place of sugar in
recipes. But, how do I use them? How much sugar bush will equal how much sugar? Do I grind them or just cut them in small pieces? Should I dry them or freeze them to use later? Thank you for any help you can give – I hate to just throw it all out if I could use it instead. TH |
I am thinking that you are referring to what I know as the stevia plant. I haven't used this herb myself but I looked around the internet a bit. Looks like most people use a purchased syrup product to cook with but other sites mentioned drying and grinding the leaves. There are several books available on the subject, maybe you could find one at the library.
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| Hi! This is a very informational website! I was not able to find what I
was looking for. I don't have a green thumb, but took my chances last month at growing sweet basil. I have two sweet basil plants that I keep indoors in my kitchen window. Recently my leaves have became spotted and under my leaves have a web like thing attached with dark brown dots.... the dots have came off when I rinsed them under water and rubbing them off with my finger. I have attached a couple of pictures; one of the top with the white spots and the other of under the leaf with the dark brown spots, unfortunately I can't seem to capture the web like film thingy under the leaf. Could you please tell me what's going on with my plant and how to cure this? Thanks,T.K. |
For safety sake, I don't open photographs from unknown sources, nothing personal. You may have
mealy bugs or spider mites, both common to indoor plants. The best way to start is to do what you have done, wash them off and continue to monitor the situation. If they return, you might swab them with rubbing alcohol for mealy bugs. Be aware, if it is spider mites they can spread rapidly and get onto other houseplants.
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| Hi, my trailing rosemary has some type of bug that's pulling together the leaves and producing kind of a cobweb on them. Looks like it loves the new growth tips. I picked apart one and found something that looked like a dark centipede or millipede. I'm thinking maybe something laid eggs in there? Everywhere the leaves are pulled together turns brown and dies, and the plant's really starting to look sad. I don't want to spray chemicals, because I was
planning to use it for cooking. What should I do? AB |
Sounds like you might have a case of garden webworms. They form that web and then feed on the enclosed leaves, that's why they die. The best defense at this point in their life cycle is to pick them off the plant and drop them in soapy water.
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| Could you tell me if there is any way to figure out the amounts of individual herbs in an herb mixture? My mom is looking for an herb mix that Schilling used to carry called "Salad Herbs". I have checked on the internet and I don't think it is on the market anymore. She has one bottle left (she stocked up when it became difficult to find) and it lists the ingredients as Tarragon, Basil, Thyme, Parsley, Marjoram
and Spearmint - all of which could be purchased individually and mixed. I just don't know how to figure out how much to use. Thanks for any help you can provide! JW |
There is no real formula for copying a blend. You probably know that ingredients must be listed in the order by weight on the label so you get one hint that way. Mixing and tasting and comparing is the only way to come up with a duplicate but it is usually pretty tough to do.
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| Dear basil lover: I have a question: I have been planting basil for about 6 months. The last one about 5 plants grew about 2 and 1/2 feet (30 inches) but they develop brown spots on the leaves. I though at the beginning that the reason was the place where I
planted them ( too much moisture) I have replanted new one now in a different place on my backyard but after only one week and the new plants are 3 inches tall they have also develop the brown/black spots. I do not know if this is a fungus or an animal is the reason for it. In any case I will appreciate any suggestions you may have. Thanks, C |
We have covered a wide variety of spotty basil on the "Basil Q&A Page." You might scroll through there and see if you find something similar to your problem.
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I am writing with some info on the reader question about "Angel Dip", a product I agree was wonderful and that I miss quite a bit. The last time I was able to obtain any of
the "Angel Dip" from the old House of Herbs, distributorship of it had actually been taken over by a company called Pulaski Products, Carldstad, NJ 07072, (201) 804-0977 or (201) 804-9877 . I actually found it at The Herb Shop at the National Cathedral in Washington DC. I have not had any luck getting Pulaski to respond on it lately - they have said at various times that they no longer carry it, they are out of it, or they don't know what I am talking about. I don't know what the story is (and apparently neither do they). If anyone ever gets an answer (or a recipe??), I'd love to hear it.
I have since found another possible source for Angel Dip (on another board) that I will have to try out tomorrow. That address is: Herbal House, 576 Geigel Hill Rd., Ottsville, PA 08942, 610-847-5460. CE |
Thanks for the information. If enough people want it, maybe it will show up on the market again.
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| I have a pickle recipe that calls for alum. I do not have any. What could I use in place of alum? Thank you. JES |
Check out the "Where Can I Find? Q&A Page" where we have discussed the use of alum in the past.
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| Is it possible to eat too much garlic ? I eat alot of it. JM |
I offer you this link to information about garlic from the Memorial
Sloan-Kettering Cancer Center so that you can decide, based on your own health.
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| First, I love your site! My son is growing a cayenne pepper plant and wants to try cooking with FRESH cayenne in recipes. How is this done, especially compared to the dry measures in recipes? |
One source I found suggests one pepper is equal to 1/8 teaspoon of the dried powder. This seems like a lot of fresh, hot chile to me but I've never tried it. You'll probably have to experiment a bit.
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| Hello, In searching for a translation of the Spanish name of a herb from Mexico, I found your website. The herb is medicinal and known as “ruda”. Do you know what it is in English, please? Thanks for your help. Kind regards, AH |
My Spanish dictionary translates "ruda" to rue. Ruta gaveolens is the botanical name. I must caution you, however, this herb is classified as unsafe.
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| Does cooking garlic with hot peppers take some of the heat away from the hot peppers? |
I'm not aware of this phenomenon although cooking both garlic and peppers (separately or together) does seem to mellow the bite of heat.
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| I have a recipe for orzo primavera that has curry powder in it. Can I substitute oregano instead of the curry powder or use another spice or herb? |
You can substitute any herb you want for curry powder but you aren't going to get the same flavor, of course. Curry is very distinctive. Read more about it at "All About Curry."
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| Hi, I live in the UK and
have enjoyed reading your board. I am just setting up a new herb garden and want to include four to six different varieties of mint in a divided grid section (to avoid root spread”) my question is: Will the different varieties cross pollinate and thereby spoil the individual varieties tastes or should I keep them all well apart. Thanks for your help. DP |
From what I have read, mints will cross pollinate easily. This seems to affect the seeds more than the flavor so experts recommend propagating mint from stem cuttings rather than seeds.
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| What is the equivalent of one dill head to dill seed? I do not have fresh dill, the grocers did not know what a dill head was either. How much dill seed can
I use in place of 1 dill head? Thanks! S |
Roughly 3/4 teaspoon dill seed would equal an average head of dill.
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| What is the difference between pimento and roasted red pepper? Can they be used interchangeably in a recipe? Thank you. LSE |
The pimento pepper is a red pepper with a thicker, sweeter flesh than the red bell pepper that is most often roasted. The pimento is the one that is dried and ground into paprika. I think in most cases, one could be used for the other.
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| Hi, I have a 6 ft high believe over 20 year old bay tree, we have kept it in shape by pruning each year but,
this year we noticed all the leaves seem to go brown over a couple of days, I then noticed a 8 inch split up the trunk where you can see right into the trunk. There is a white mildew around the trunk and on some of the branches? I am resigned to lose the tree, I just wanted to know if this is a regular occurrence. Can you assist please. Thanks. MR |
Here is a link to an article entitled "The Causes of Bark Splitting" from the Virginia Cooperative Extension.
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| I grow basil at home and I love the flavor so I make a lot of basil salads. My question is can basil be toxic if eaten in large amounts and if so
what would be safe guideline. Thank You very much AP |
My first impulse was to say you can't get too much of this good thing but I thought I'd better check. Looks like oil of basil would be dangerous. I did come across this nugget of information at the Herb Society's website: "Sweet basil (O. basilicum) is on the USDA's GRAS (Generally Recognized as Safe) list at 2-680 ppm (parts-per-million) for the leaf and .01-50 ppm for the oil, but some suggest that it may be hazardous in excessively large doses due to possible carcinogens. Note that the amount of essential oil that is considered GRAS is very small, and basil essential oil should not be taken internally." I'm afraid it is just a bit far from my
ability to calculate just how much basil is over 2-680 ppm but this is the first I've ever heard of the herb being even remotely dangerous.
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| I recently purchased a basil plant and placed it in my yard. My mother decided that it needed a physic and put dish soap into the dirt. Did that harm the plant. Do I need to purchase a new one. Did she kill it? Thank you |
I suppose time will tell if she killed it. Some people use soap solutions as an insecticide but it is important to use a pure soap. Common additives will harm the plants. I doubt that the soap will harm you when you eat the basil but if the plant dies, you will know the answer.
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| I was in
Greece some time ago and one of our tour guides showed us a field of anise. I tasted some and it tasted very much like our caraway seeds. Are the plants related? Thanks so much, you have a great site. JM |
Oh, lucky you, touring Greek spice fields! Caraway and anise are indeed related. Both are members of the Umbelliferae family. Also known as Apiaceae, the carrot family is very large and an important part of our cultivated food crops. It includes carrots, of course, parsnips, celery and parsley. Other related herbs and spices are dill, chervil, fennel and lovage.
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| Hi: I would like to know where can I buy fresh mint in bulk for mojito’s? I am opening a small bar in Louisiana and I have tried looking for
fresh Mint on line but have not found any place that sells fresh mint. Can you help? |
You will probably get the best price by using one of the food service distributors (like Sysco) or a produce company. An online source would likely end up being cost prohibitive once you figure in the shipping. I did find it available from Melissa's but didn't dig deep enough to find a price. You might also try growing mint, it should do well in your climate and, once established, you will have all you need.
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| Can you dry basil in the oven and also can you use a food saver.......FT |
I
think it is a bad idea to introduce essential oil-zapping heat to the herb drying process so I wouldn't use the oven. And I don't have a food saver but you could always try it and find out.
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| We live in central New Jersey (Princeton-New Brunswick area). Where can we buy rabbit for cooking other than the very expensive online stores? J&J |
This is pretty far off my regular topic but I would guess that the meat department of your local, large supermarket could order rabbit for you if they don't keep it in stock.
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| Hello. Great site with lots of info! Thanks. Anyway, my sister had a basil plant growing in her yard and it was doing fine until one day she looked at the stem and it looked like there were hundreds of thousands of tiny egg or bumpy things exploding out from the inside of the stem... like it was splitting the length of the stem open. I've never seen anything like it and was unable to tell if it was a fungus or a bug infestation. There was no other sign of any type of bug and just a couple leaves with a hole in them. Nothing major though. We
are baffled. Any ideas what this might have been? She pulled the plant and threw it out immediately in case it was eggs. thanks for your help. TK |
Wow, sounds like quite a spectacle. I wish I could have seen that! I have never heard of such a thing and I checked through my bug book but there was nothing that hatched in the way you describe. I'll keep looking to see if I can come up with an answer.
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I bought a basil plant from a grocery store about two months ago, and now it's dying. During the first month, the plant was very productive and bushy, but after that, strange spots started appearing on the leaves. The spots are slightly shiny but basically colorless except for very small dark green spots within
the larger spot. I started giving the plant fertilizer, thinking the problem was a potassium deficiency. Unfortunately, the plant did not get much better, and the spots have spread to my other basil plant that I bought less than a week ago. What
am I doing wrong? |
I'm thinking you've got a fungus but it is hard to say for sure. Can you take a few of the affected leaves to your local Master Gardener office or full-service nursery garden center? Seeing the problem in person will allow them to diagnose and then prescribe an effective treatment.
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| Hi, We are growing a large area of basil and have an abnormal wet season. Some of the stems from the roots up are going black and then affecting the leaves. I
thought it may be a shortage of fertilizer but we have put the right amounts on. We live in Northern Australia Thanks ASK |
Sounds like perhaps root or stem rot caused by your wet season or a lack of air circulation. I do wonder if your temperatures are dropping below around 10 degrees(C)? Basil hates cool weather.
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| What a great site! Helpful information, but here’s a stumper, at least for me. My basil has developed black/dark brown splotches that are various sizes, but generally ½ diameter. There is a cream colored spot in the middle of each splotch. There do not appear to be bugs on the plants, but here are little white spiders on some of the leaves. I cut back ½ of my plant last night and sprayed with
an organic herb insecticide. I also removed the damaged leaves from the plant. This morning, there were more black splotches on the plant. What is it? I live in the west plains of Texas right now, and it’s been weeks since we’ve had rain. I water every evening after the sun goes away, and the temperature dips to about 80 degrees. KS |
Although you give a good description of the problem, I can't find any diagnosis to match. One thing I do wonder about is doing all of your watering in the evening. Your dry Texas summer nights shouldn't really be a factor, but we Northern gardeners are always told to water in the morning so that plants have a chance to dry out before dark. Maybe you could try altering your schedule and see if that helps. Also, be sure you are watering the
soil and root ball while taking care not to wet the leaves.
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| Where can I find Taco Casserole (schilling) tomato sauce, tortilla chips, seasoning mix and all you do is Add Ground Beef. Comes in a box.....in Fresno, Calif.? CB |
I'm not aware of Schilling ever carrying complete meal mixes. You should be able to find envelopes of their taco seasoning mix on nearly every grocery shelf.
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| Hello; Great site. You're to be commended for your service. Do you have a spice that would mimic the flavor of Amaretto liquor? Thank you, RB |
Almond extract is probably the closest you will
come to the flavor of Amaretto. The handy Cook's Thesaurus suggests using 1/8-1/4 as much almond extract as Amaretto but be careful, the stuff is potent.
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| I have been canning for a number of years, and I have recently purchased a dehydrator. I plan to dehydrate the rest of my Roma tomatoes since I have canned plenty of the stewed type. Is there a recipe available, or book of recipes, to can oil and herb packed sun dried tomatoes? I would appreciate any help you can provide. Sincerely, AS |
I did some checking and this is a bad idea. It is the same principle as preserving herbs in oil: too much potential for botulism.
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I have celery salt and the recipe calls for 1 t. celery seeds. How much celery salt would I use instead of the celery seeds? Thank you for helping me. CG |
You will have to be careful here because the amount of salt depends on the manufacturer. Most are about 80% salt to 20% ground celery so you probably won't get the same results. I think I would use about 1/2 teaspoon more celery salt than the recipe calls for in salt. That is, if your recipe calls for 1 teaspoon of celery seeds and 1 teaspoon of salt, I would use 1 1/2 teaspoons of celery salt. Read more on the subject at "All About Flavored Salts."
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Hi, I just purchased apple mint, peppermint and spearmint seedlings. I received them in the mail, put them in a pot, and they seemed to be doing
well. A few days later all three are getting round brown blotches on all the leaves?? Can you help me with what this could be? Thanks! BK |
Unfortunately, it could be any number of problems. Do a little research on "Anthracnose," "Bacterial Spot" and "Black Spot." Look for photographs to compare to your particular problem. Meanwhile, remove the affected leaves and make sure that you are watering without getting the leaves wet as much as possible.
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| Sir: Please help, we have two beautiful bay trees, transplanted from large pots in to the ground around 12 months ago. They are around 3ft 6” each. This was a harsh winter with heavy frost, but they are quite well sheltered from wind as we have a walled garden. One is thriving the other seems at death’s door – it has woolly Aphids, the bark of the trunk is splitting and most of the branches are very brittle, the
majority of the leaves have fallen off, wither and drop. I have treated twice with a strong systemic preparation – is there hope of recovery? We are now in a very dry spell but are feeding and watering regularly. Many Thanks for your help. RR |
Gee, you have done everything right but it sounds like it might be too late. Since you have used the systemic insecticide with little effect, I'm not sure what else would work. I think, if I were you, I would wage war on them with the garden hose. A strong stream of water aimed directly at the pests on a regular basis can do a world of good.
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| I used to find Whole Turmeric in several Asian stores and Mexican markets. I haven't been able to find it in years. I used whole turmeric in a family Bread and Butter Pickle recipe, because it didn't turn the brine syrup and the pickles bright yellow. I now use a cloth bag to prevent the turmeric color and just the flavor comes through. Is whole turmeric available? Thanks! KP |
If you had asked me this question last week I would have said probably not but, oddly enough, just yesterday I saw a basket of fresh turmeric for sale. It was at an Asian market in Vancouver, Canada. I've never seen it in the States. Maybe it will show up again at your Asian markets or you could ask them to order it for you. I looked around on the internet and the closest I came were dried slices at amazon.com Gourmet Foods.
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| Hello, My grandmother had some pineapple
sage last year that was planted in the ground. When winter came it died. I thought it was a perennial. Is it? TU |
Pineapple sage is classified as a tender perennial. It can't take the cold so most gardeners grow it as an annual or baby it along indoors during the winter. I had success in keeping my potted plant in the garage, cutting it back to three inches after it was finished blooming. Once the weather warmed it began to grow.
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| I just started an herb garden. How do I know when my oregano is ready to be harvested? It is growing very well, however, the leaves have no smell to them. Also, do I just pick it and chop it or does it have to be dried first? dn |
Try rubbing the leaves between your fingers and they will likely give off an aroma. Your plant is ready for harvest whenever you want. Snip from the stems at a spot just above a pair of leaves and remember not to cut more than one third of the plant at any one time. You will want to remove the leaves from the stems before chopping. Do this the easy way by grasping the tip with one hand and running your other hand down the stem, taking off the leaves as you go. No need to dry before using.
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| OS asked about Morton's Chili Seasoning Powder, may be she meant Morton's Chili Blend which can be found at amazon.com. YLP |
Thanks for the tip. I will pass this on to OS and will post it near the older entry on the Where Can I Find Q&A Page for clarification.
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Could you please help me. I have a bay tree that is approx 6 years old and has developed yellow leaves and a white powdery fungus on the stems about 6" up from ground level. What is this and how can I treat it and could it affect my other one that is about 10 feet away? thank you AN |
Sounds like powdery mildew which is, as you say, a fungal disease. It often arrives during times of hot days and cool nights or if the plant doesn't have adequate circulation. Once established, it is difficult to control. You might check with your local garden center to see if they can recommend a fungicide that you would be comfortable applying yourself.
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| Once the can is opened, how long can the chilis in adobo be stored in the refrigerator? KC |
I find they last for at least a month or two. Be sure to remove them from the can. They store best in a glass container since they will likely stain a plastic vessel.
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| Hi there. We live about 1000ft above sea level in Wales and have a bay tree which stands about 5 ft high. We purchased it 3 years ago and up until now it has done really well. Recently, the leaves at the tips have started to turn yellow, which I presumed was just shedding but I have noticed that the leaves are starting to turn brown and the tips of each branch are starting to turn black. Does this mean that it is dieing back. I haven`t over watered it, the only thing I have done differently this year is that I have moved it to another area of the garden. I hope you can offer some advice. Regards W |
The plant could be suffering transplant shock. I wonder if the new location is very windy. Bays prefer a sheltered location. We have covered the culture of bay laurel quite a bit in the Q&A lately so you might scroll down this page and/or check out the Bay Q&A Page for further information.
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| I have a bay leaf plant that I pruned last year and the new young leaves do not have the same texture of the original plant; in fact they are very tender to the touch and are not hardening. Is this normal? If I place the plant in full sun it just burns the leaves and they just wilt and shrivel. What should I do to get this plant back to producing the dense, thick leaves that it once had? PB |
Maybe you should just give the new leaves more time to grow and develop. It is normal for new growth to be tender.
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| I am just learning to can, my recipe calls for a head of fresh dill. What is the head? Thank you, WM |
A head of dill refers to a flower.
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| Hello-Thank you for your wonderful website. I found it through Google. I am having trouble deciding which mint to buy to use in my Middle Eastern recipes. I asked my Lebanese friends and they told me it is just called Mint. Then I asked my Israeli friends and they told me it is "Nana", which of course is in Hebrew. Can you help here? I have seen it before
and the leaves appear different. I called the local market, and they told me that it may be what they call "Mint Julep" What is your opinion? Thank you for your help-EE |
I found this entry of the egullet forums, "...Mint tea is a biggie in Israel...The mint used is usually spearmint, called "nana" in Hebrew (pronounced nah-nah, accent on the first syllable). Wonderful on a cold Jerusalem winter night..." Further investigation in my cookbooks confirmed that spearmint seems to be the mint of choice in the Middle East.
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| I have a a basil plant that is doing beautifully, as I planted it in Miracle Gro potting soil. The package said it was for flowers and vegetables, but now I'm wondering if the Miracle Gro is safe or if it's toxic. Someone suggested that it might be. Anyone know? A friend says it's toxic, and my husband feels that all commercial veggies & herbs are grown in such a medium. I planned on giving some to my son & his wife, but I don't want to if it's not safe. Thanks! Best regards, SH |
You know, I have wondered about this too so when your question came in, I called them up. The fellow I asked had to do some checking but then read from something that said "this product is safe around edible plants--all you have to do is wash them before eating." I think I would feel better about it if he had said "oh absolutely."
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| Have two lovely bay trees in pots and the leaves have suddenly turned bright yellow in the centre. Am I over - watering? How often should I water them? Thanks for your help. LR |
| Hello, I live in the UK and have 2 bays, one standard about 12 years and one pyramid 3 years, the problem is both are developing yellow leaves but only on old wood, all the new growth is
very healthy looking. All the old leaves seem to be turning yellow - help please. |
| hi, we have two bay trees in our garden they were very healthy up until recently when the leaves have begun to turn yellow and we don't know why. We live in Bromsgrove near Birmingham, in England, the climate varies, but it is very hot at the moment. They are very well looked after and have plenty of room to grow in huge pots. We were wondering if they are turning yellow because of the hanging baskets which are above them because these need lots of water, it could drip of them onto the bay trees, this is the only solution we could think of. if you have any idea we would be grateful of an answer to the question. thanks |
My goodness, we have yellowing bay leaves all over the world! Chances are, they are getting too much water. Bay is a Mediterranean plant and doesn't like wet feet. Regular watering should be dictated by when the soil has dried out, not by a set schedule. The point about the yellowing developing on the older leaves is an indicator of a nitrogen deficiency. Bay laurel shouldn't be fertilized more than once a year, preferably in the Spring, but that could be a part of the problem too.
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| Is there another herb I can substitute for summer savory? Can I use thyme, marjoram or oregano? AJ |
Thyme would be the most suitable but the others do also complement the same foods as savory. Have you seen the article "All About Savory?"
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| Thank you so much for your kindness in answering everyone’s questions, I have always grown indoor basil plants, I always use Miracle Grow potting soil. This is the first year that I had to put them outside because I couldn’t stand all the black bugs (like small fruit flies flying around the plants. How can I get rid of them so I can return the plants indoors? Thank you again for your generous time… M |
Do a little surfing on the subject of "fungus gnats" to see if this is your problem. This should lead you to pictures and descriptions as well as a solution if this is your pest.
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| I read all the Q and
A on Basil and didn't find my problem. I have basil planted in pot outdoors. The last few days, I have noticed the larger leaves have a strange squiggly pattern on them. It looks like a bug has done it. Do you know what this could be? Thanks for your help with this! E in Alabama |
The answer to your problem, leafminers, has just be transferred from the homepage to Basil Q&A.
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| Just found your website. I have enjoyed reading every one's questions and I have learned a lot myself. I grow jalapeno peppers because I love to make cheddar peppers. My question is what can you do if your cayenne peppers have been picked too early? Can you still use them. I always thought that if they are
green that just meant they were not as hot as the red ones. My husband wants me to make salsa with a kick to it and I like it milder. So I was thinking of using some cayenne pepper this year. TS |
Your peppers should still be okay to eat, but unlike tomatoes, they won't continue to ripen once removed from the plant. I found a good discussion on the subject of harvesting cayenne peppers at the Garden Web forums.
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| Thank you for an excellent site! But there is some conflict over the tahini... RS |
Ah, alert reader RS does find me doublespeaking on the Storage Q&A Page. I suppose the answer is, if you are using Marantha tahini, keep it for a year, if not, keep it for a month.
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| Hi, I read through the Q and A on your site but didn't find what I was looking for. My basil plant is on the porch and looking great except for this. I have been finding leaves which are either completely eaten or partially eaten. I tried shaking the plant to see if any insects could be found and an insect resembling some type of beetle fell over on its back. Even though I only found one I am assuming that there are others. What can I use, which is not an insecticide to repel these pests? Thanks.......CMP |
What you found could be a good beetle who is eating the real enemies. Keep checking to see if you can find the culprit. Could be slugs or snails, caterpillars or worms. Look for a library book or
website that offers information about specific leaf damage, like nibbled at the edges or holes within the leaf, and the pest that does that.
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| When is dill mature for use in canning? W |
You can use the fronds of dill at any point in the growing cycle but for canning, the whole flowers make an attractive addition to the jar.
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| Is there a tree that looks the same as bay leaf tree? CSR |
There
are really two bay leaf trees: Laurus nobilis, or Mediterranean bay leaf, the one we like as an herb, and the California bay tree, Umbellularia californica, which is not particularly tasty.
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| I love Kalamata olives and they are cheaper in bulk so I am contemplating purchasing a five pound bag of them packed in Olive oil and salt. Once opened, How long can they be and how should they be stored? |
I can't find a definitive answer for you. Perhaps you could call the manufacturer and ask.
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| Good Afternoon - Are you able to freeze fresh oregano like you could freeze fresh basil? Thank you. JL, New York |
Yes. Have you seen the article "A Bounty of Basil: How to Preserve the Harvest?"
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| Hi! First, I have grown basil from seeds for the past few months. So far so good but this morning, I found a few white streaks (some sort of little paths) on some of the leaves. After some inspection, it seems to be a small worm (2-3 mm) sucking the leaf meat from inside of it. I removed the affected leaves right away but I am still
curious to know what it was as I was not able to find anything on this. If it makes any difference, I live in the Netherlands. Second, I received a lavender plant as a housewarming gift. It is now drying and dying. I read that it requires some rocky soil (like the Mediterranean) and that it loves the sun. But every time I put it in the sun, it gets worse. I've watered it but it doesn't do anything, now I'm afraid to overwater it. Can I prevent its death? Thanks a bunch for your help! SC |
| The basil likely has leafminers, unsightly but not deadly. See the question below about the purple basil plant for more information. You will find some tips for growing lavender near the bottom of the "Lavender List, 2006 Festivals and Fun"
article. |
| Could you tell me what would be the equivalency of dill weed to dill seed? One tsp. of dill weed = 1 what of dill seed? Although I do understand they have their own flavor. NC |
| If one were to substitute dill weed for 2 tsp. of dill seed in a bread recipe, how much should be used? Would it give a more subtle flavor to use dill weed rather than dill seed? Thank you. MK |
Interesting these two questions would come
up at the same time. Since dill weed is an herb and dill seed is a spice they do, indeed, each have their own flavor and are not generally interchangeable. Dill weed has a fresh grassy flavor while the seed has a sort of toasted grass taste. If pushed to make an estimate of one for another, I would start with twice as much dried dill weed as the seed.
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Yes I have been growing an African (?) purple basil plant for some years now and it has always done very well. Recently I noticed brown tracks in the leaves which look as if it is worms eating it. However there are no holes, simply brown squiggly tracks on most of the leaves. Please help as I have
had this plant for 6 some years and do not want to lose it. Thank you. AK |
It is rather amazing that you have kept an annual alive for six years. If the squiggly tracks that you describe are rather continuous within the leaves then I would suggest you have a case of leafminers. The larvae tunnel through leaf tissue to feed. Eggs are laid in clusters on the underside of leaves. Although they don't do much more than cosmetic damage to larger plants, they are sort of yuckky for basil since it's the leaves we eat. Check for the eggs and pick off any leaves where they are present or that have been "mined."
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| Q: Hello, I work in a cafe and we have a problem with fruit flies attacking our
pastries and bagels. This is in a display case that customers see and they swarm up when we remove anything.... Some days are worse than others..... however, we heard that a basil plant will keep them away or something like that? Is this true. We have a basil plant now on top of the display case... should we try something else? thanks AS |
| I hadn't heard of this basil remedy but I did find mention of it on a few website. You might try strewing the leaves around in your pastry case to see if that repels them better than the plant on top. Bottom line, however, is to eradicate the bug from the establishment. Looks like they really like to breed in sinks. I learned about that and more from this University of Kentucky website. |
| Hello: Last year we had a stupendous basil plant in our back yard that provided us with amazing basil throughout the fall. We bought a basil plant this year at the same nursery and it is in exactly the same spot in our backyard (southern exposure), but this year the leaves are developing alot of holes. We are very worried. We love our basil. What should we do. Is this a bug infestation. Can we save our beloved basil. Is it safe to eat. Please tell us what we should do. Thanking you in advance for your help. Sincerely, BLR |
This is a good lesson on crop rotation. It is a good idea to move plants
around each year to prevent pest and disease infestations from really taking hold. Do some research to figure out what is eating your basil so that you can decide what to do. It might not be too late to try to relocate your plant to a place where you didn't grow basil (or mint or lavender) last year. Incidentally, I was having a lot of trouble with somebody eating my basil until the weather started warming up, now it seems to have subsided.
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When we purchased our home 10 years ago, the bay leaf tree in the yard was 3-4 feet tall; it is now at least 15 feet tall. It is against the house - the trunk about 2 feet away. It is situated on the northeast corner and shaded by two live oak trees from the north to the south with the house protecting it from the west. What should I be doing with my tree -- can money be made from the leaves? We trimmed the top last year when a hurricane was heading our way to protect the shingles, but my husband didn't do anything with the "limbs" until after the storm was over. The yard smelled very nice, but it was clearly a waste. Any ideas? Thank you, JB |
You might be able to sell the fresh leaves but I doubt there would be much money in it. Perhaps
you could contact someone who sells herbs at your farmer's market or at a nearby farm stand to see if they have any interest.
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| I purchased a herb plant named pineapple mint, by mistake, but have no idea how to use it and can find no one that knows how to us it either. Can you please advise me as to what one uses it for and how. Thank much. WW |
Pineapple mint is a variation on other mints that tastes (and smells) like pineapple. You can use it as you would fresh mint as long as the pineapple tinge would be welcome. Think of it for salads, tropical salsas and beverages.
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| I have grown basil with great results in another climate but we are now living on the coast and my basil plant has many green worms eating most of the leaves. The plants have been in my garden for about 2 weeks and I noticed a large number of these worms. I suspect they hatched after I purchased the plant as I noticed them first on some cutting I brought inside my house but now the plants outside are being vigorously eaten. Is there a way to kill these and save my plants? Thanks, DM |
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Hi, I live on the second floor and planted basil from seed in a small pot. It grew well, but today as I was thinning I was startled to see worms crawling about! They are not earth worms, but small brown sluggish looking things. I am disgusted and baffled. How did worms get on my second floor porch and into my basil pot? DWC |
I'm grouping these two questions because the answer is the same even though the bugs are different. It is important to figure out what the worm is before you can begin treatment. Green worms could be any number of pests but you might check first into armyworms. I've had trouble with those in my herb garden before. Consider surfing the internet for photos of plant pests or check into resources at your library.
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| I grew up in northeastern Pennsylvania in a town, Pittston, that had a large Italian population. They seemed to all be superb cooks. One of the most popular items they made was "Tomato Pie". This was not Pizza. There was no meat or cheese in it. It looked like a pizza pie but the topping was a mixture of only tomatoes and Italian spices. I have tried to find it on Google, and there are many recipes for it but none meet the criteria. A majority of them have cheese, meat, and mayonnaise in them. The latter really gets me. I noticed that there are many people looking for the recipe, and most define it as " as made in the northeastern
part of PA". I would like to find this recipe? It would be a shame if it has died with those wonderful old Italian ladies as so many other recipes have which no one took the time to write down. GW, Arlington TX |
I'm no Pennsylvanian Italian grandmother but maybe we have some out there who are reading this. Tomato Pie recipes anyone?
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| The spice in Dutch is " Foelie". Is this the same as Mace? Regards, RvdH |
That is correct.
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I have received a standard by tree, its about 6-8 years old, neglected and lost some of its branches (footballs) some of the leaves are yellow but
not
all, how do I return it to full health. Thanks MK |
You will find lots of information about how to care for your bay tree at the Bay Leaf Questions and Answers Page.
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| I am new to your website but found it very interesting. I have had my legs aching (not cramps) for months. I have tried support stockings, more calcium, now I am trying magnesium supplement. I have read good things about magnesium and hope this will help my aching legs. Any thoughts on this? |
I'm glad you like the site. As you look through it further, you will discover that I go out of my way not to make health recommendations. I'm a cook--not an herbalist. You should probably talk to your doctor about this subject.
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| Where can I find annatto powder in the East Bay, California? AH |
You should be able to find it at Latin markets and some well stocked supermarkets that have an ethnic aisle. Sometimes it will be labeled as "achiote."
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| We plant several
jalapeno plants every year primarily so I (the only one in the family) can eat them raw. They are easy to grow and we have had no problems until this year. Our jalapenos have pale very light green splotches on them. Sometimes they are in rows top to bottom, and sometimes in random locations. There is no evidence of any kind of bug, and the taste and texture seems to be unaffected. They just don't have that rich deep green color all over. Local nurseries have no clue what is causing this phenomena. Can you help? GW, Arlington TX |
Since the local nurseries weren't sure and they have seen the problem, I hesitate to diagnose sight unseen. However, you might consider the nutrient content of your soil. The Bountiful Container book reports that peppers like a
fertilizer that is high in phosphorous. Just be sure not to overdo it with nitrogen or you will end up with lush foliage and few fruits.
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I am a bit confused about how to look this up, and would greatly appreciate your help.
How can I find out when Nuts and Herbs are in season. Raw eating is part of my new lifestyle and I would like to be able to eat them as fresh as possible since it is such an experience when they are fresh. I would welcome any information you have for me. Thank you so very much. |
One website that I enjoy very much is The
World's Healthiest Foods. Each week they focus on a particular food that is in season but they also have a whole section on seasonal eating. Another way to enjoy the best of fresh food is to visit your local farmer's markets. I am lucky enough to live in an area where they publish a map to all the local farms that sell foods along with information about what is available when. You might check around and see if your community has such a service.
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| Hello, I have a potted basil plant in my window sill. I has been growing well but just this week I noticed there is are tiny white things which are not bugs on top of some of the leaves and also a sticky substance. They look like long flakes of dandruff. Any ideas? JS |
Have you ever seen mealy bugs? They are often described as cottony but your description might suit them as well. They are also common to indoor plants. Do a Google search, maybe of photos to compare your problem. If it is mealy bugs, I have had luck with getting rid of them by brushing the plant with a cotton swab dipped in rubbing alcohol.
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| Where can I purchase Red Robin Seasoning in 16 oz jars. Our daughter in Arizona gave us a jar and we want more. We live in Southern Missouri. It is distributed by Red Robin International in Englewood, CO. Thank you, BB |
I'll bet your spices are from the Red Robin restaurants. The chain is based in Colorado. You can find a list of
Missouri locations listed at the Red Robin website.
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| Hello, I absolutely love small hot red chilis and I have a bush that is covered in them. My question is I want to preserve them in oil. How do I go about? What oil is best? Please note I do not want to cook them first if I can get away with it. I look forward to your answer. With Thanks. DEB, Russell Island, Australia |
Preserving in oil is probably not a good way to keep your chiles for long term storage. Even in the refrigerator, the oil can develop a nasty case of botulism after a few days. You might have better success in drying the chiles, perhaps in a ristra. My best source for all
things chile is Fiery-Foods.com.
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| I am going back to making smoked sausages, as I used to, a number of years ago, using 'saltpeter' as a curing preservative. I wish to switch to a less controlled substance. What should I use, and where do I buy in Phoenix (...perhaps online...)? Thanks kindly! HP |
I came across this entry from an article about making sausage from the North Dakota Extension Service: "Cure, an essential part of some formulations, is sodium nitrite (usually 6 percent) on a salt base. It usually can be purchased at a local locker
plant. Sodium nitrite is very necessary to inhibit production and growth of the deadly toxin produced by the microorganism Clostridium botulinum. It also gives the characteristic cured color to a sausage product and improves flavor. Commercial products such as Freeze Em Pickle, Tender Quick and saltpeter can be found in markets and at drugstores. If these are used, be sure to follow directions on the packages."
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| Hi. I live in Ireland and I have 2 bay leaf trees that my Mum is babysitting for me. They are situated outside either side of a porch and are west facing but have been doing quite well until now. This weekend I noticed the new growth was tinged with black & it is quite widespread. We have had some fine weather followed by some wind and rain last week so the climate
has been a bit mixed. Any idea what the problem could be? Thanks for any advice. AF |
The problem could be leaf blight, caused by a fungal disease. A second indicator will be if the leaves turn yellow as they grow. Keep an eye on the plants and if symptoms continue to develop check with a local expert about how best to address the problem.
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| Help please. I have a bay tree in my garden which is about forty years old. It was indoors in a pot for about four years and was then moved to the garden. It is a beautiful tree about twenty five feet high. This year several small outer branches of about two feet in length have died. The branches and the leaves are all brown. There are spots and small patches of a white powdery substance on many of the main branches. When these first appeared last year I thought it was droppings from the many birds (pigeons and collared doves mainly) which
regularly nest there. Can anyone please tell me what is the problem and how can I cure it? BB |
This glorious tree sounds like far more than an herb plant! On first impulse I would say the powdery substance is powdery mildew, a fungal disease, but the problem must be identified for certain before beginning any type of treatment. Given the size of your tree and its age, I think you might want to consider consulting with a professional arborist.
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I have a beautiful bay tree that I planted in my yard about 3 years ago when it was only about 6" high. It is now about 4' tall and very bushy and healthy looking. But today I noticed that some of the leaves are turning yellow in some areas, and one edge of these
leaves is tightly curled. I picked all of the curled leaves off, but I'm wondering if
that is good enough or should I do more to protect my tree? SL |
I think you have done the right thing by removing the affected growth, at least for now. The damage could have come from aphids, check the new growth carefully for the tiny sucking pests and if you see them, douse the infested areas with a strong stream of water every couple of days for awhile. Keep a close eye on the plant and continue giving it tender, loving care.
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| Hi there, I live in Moorreesburg, Western, Cape South Africa and would like to know where I can obtain a small amount (100-250grams) of whole Juniper Berries. The purpose being for
cooking game. Can you please help me? Thanks ever so much. Sincerely, VV |
I wandered around the Internet a bit and came across this list of spice sellers that I think are in your area from Brabys.com. If I'm off on your location, maybe this site will still help you find a seller. I just put "spices" into the business type search function.
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| Thank you, I have two tomato plants that are growing large nice tomatoes but the plant itself has not grown at all (still 6" tall from the day I planted it). The leaves are a rich green like poinsettias. Strange to me? Thank you. P in FL. |
Seems strange to me, too, but I'm no tomato expert. Perhaps since the plant is producing fruit and the existing leaves are healthy, there really isn't a problem. I would just keep an eye on it, take good care with water and regular fertilizing and see what happens.
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| Hi, I just bought a sweet basil plant from a grocery store. The plant looks pretty healthy, but as I was cutting some pieces for cooking I noticed that the stems are black internally. This problem only occurs where the leaves attach to the stems. Should I be concerned? Is it still ok to eat? Thanks K (in california) |
Something is certainly wrong there as a healthy plant should be green throughout. Check on the newest growth (near the top) and see if it is also black. If the problem is consistent, you might want to replace the plant as there is probably some sort of rot occurring that will only get worse. I think it is probably okay to eat the leaves by just pinching off the stems. Bottom line, if it looks icky, don't eat it!
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| Hi! I just purchased my first rosemary plant..it's just about 7 inches tall. When can I start using it for cooking, and also, when should I bring it inside (I live in Seattle, WA)? Thank you! TJP |
You can start using it anytime just be careful not to take more than a quarter of each branch at any one time. You may not need to bring it indoors at all unless the temperatures fall below 25 degrees F. I live just north of you and my rosemary that is in the ground made it
through last winter beautifully.
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| Hi I have recently been given a bay tree which was taken from a cutting. I recently looked at it and it looks like it has developed black spot, is this possible or is it just aphid attack. I live in the UK. CG |
Black spot is a fungal disease that is difficult to control once it has begun. It is common to roses. Learn more about it by following this link. You can check for aphids by looking closely at the new growth--these tiny pests are white, green or reddish and can usually be knocked off the plant with a good strong stream of water.
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Hi, I would like to know what type of mint do I need to use in mojitos peppermint or spearmint. thank you ZC |
Spearmint is the one that is used most often. If you have access to both, you might try cocktails made with each one to see which you prefer.
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| Hi, I just purchased a small rosemary plant, it's been about a month. How long can I keep it in the same pot or change to a larger pot. Converse, Texas Thank You.FH |
If your rosemary is still in one of the smaller, 2 or 3 inch, pots that most plants are sold in, you will want to transplant it to something larger.
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Hi, I have a huge pot full of basil. I've noticed (actually you can't help but notice) that the leaves are turning white. They look as if they have been bleached. I've grown up around a summer garden of herbs and plants all my life and I've never seen this. thanks, CC brooklyn :) |
This does sound unusual, as you say. Could be powdery mildew or maybe some sort of salt build up. You will get a more accurate diagnosis by taking a few of the affected leaves into your local full-service nursery or Master Gardener's office.
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I have spicy basil growing in my kitchen window. We have southern light exposure, but not all day. I have notices some of the edges are darkening and wilting, but the major problem seems to be "see
through" spots on a lot of the leaves. No holes - just not green. Please help!TWC |
I wonder how you are watering your plant? The transparency could indicate water damage and the darkening and wilting could indicate either over or underwatering and even poor drainage. Make
sure your plant is in a pot with a drainage hole, allow the top couple of inches of soil to dry out between waterings and then water at the base (not over the leaves) until water runs from the drainage hole. Never let the plant sit in water as sometimes happens when a plant has a saucer under the pot.
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| Rosemary is one of my favorite herbs to grow, dry, and use for culinary purposes. Yet in many recipes, the needle-like leaves create an unpleasant texture in the finished dish. This year, after drying my rosemary, I pulverized the leaves in a food processor, creating a very fine consistency. I'm hoping that this powdered rosemary will produce better flavor and texture. However, after some research on the Web, I'm wondering whether the more concentrated, powdered version
is safe for culinary use? CB |
Interesting question but I don't think you have anything to worry about. I checked Rodale's Illustrated Encyclopedia of Herbs, a reliable source for dosage warnings, and came across a mention that when large quantities of the pure oil are used therapeutically it may irritate the stomach, intestines or kidneys. You are probably getting less of the essential oils than you would in eating the rosemary fresh since both drying and grinding diminish them.
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| Hi there I'm looking to find chipotle chiles in Adobe sauce. I live in Woodbridge and I can't seem to find it anywhere in the grocery
stores can you help me find this I need it for a recipe. Thanks, T Woodbridge, Ontario |
This is a common product at most major supermarkets in the US but apparently not in Ontario. Do you have Mexican/Latin markets up there? I checked the Canandian Amazon.com Gourmet Food section and they don't have it either. You could order it from the American Amazon.com.
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| Hi I have just bought a purple sage plant. can I use this for cooking like the ordinary sage. and if so, if I plant this in my garden is there any special area it would like. ie; sun or shade. thanks s |
You can use your purple sage just like the regular stuff. They like
full sun and well drained soil. Find out more at "All About Sage."
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| Is it okay to water Basil plants anytime of the day? I have been told that if I water them when the sun is out they will burn. J-JN |
Sunburn in plants usually occurs when they are suddenly exposed to more sun than usual or they are experiencing a drought. It is always a good practice to water plants in the morning rather than the evening since moist conditions are preferred by most night creeping pests.
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| Hi, I am enquiring into the procedure for making whole grain mustards. As all the recipes you have provided on your site through links say you
should blend or food process. This I assume is if you want to make mustards that are in paste form. I want to keep the mustard seeds whole. Regards, DH |
Most of the mustards made at home with whole seeds will be fairly grainy. Although I haven't tried leaving the seeds whole I would think that you need to break them just a little to release the flavor. You could always make a small batch leaving the seeds whole to see what happens. Will you let us know if you do?
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| While googling for a wholesale source of kala jeera, I caught your answer to someone's quest for Russian caraway seeds, which they thought were nigella seeds. Nigella is not kala jeera - kala jeera is black cumin; caraway seeds are often
mislabeled as black cumin. ~Chili Bill |
I stand corrected and will place this entry near the older one. For more about black cumin, please see the recently updated "All About Cumin" article.
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| Hello. I have a bay tree in a pot in my garden. It has a lovely long stem and it is trimmed into a gorgeous ball shape on top. Unfortunately, over the last few months, many of the leaves have small brown spots all over them. I use the leaves in cooking usually, so I have had to take only the leaves that look healthy and they are rapidly running out. Have you any idea what my problem may be? Many thanks. A |
It's hard to say exactly what the problem might be without seeing
the damage but I wonder if maybe your plant was exposed to low temperatures over the winter. Check the plant carefully for some sort of pest, especially on the underside of the leaves. One suggestion might be to slowly remove the affected leaves, just a few at a time, to encourage new and healthy growth.
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| I live in New Jersey zip code 07065. Can you tell me where I could buy orange zest and other food flavoring products? Thank you. R |
Penzey's Spices is a good source for orange zest and King Arthur's Baking Catalogue has a wide range of flavorings.
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Can rosemary be frozen for storage...... (fresh rosemary) or what is the best way of storing this amazing herb? Thank you, have a blessed week |
You could freeze branches of rosemary or strip the needles, spread them out on a baking sheet and freeze them that way too. Once frozen, you can gather them into a bag for storage. The texture will probably change slightly turning a little mushy but the flavor will be good. Rosemary can be dried by hanging a bundle of stems (upside down) in a dry well-ventilated area.
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| I've got 4 basil plants in two different areas and it seems as if it doesn't want to take off. The leaves are slowly turning yellow and the plants are not growing at all-
can you tell me what I'm doing wrong? |
Depending on where you are gardening, it is still a little early for heat-loving basil. Yellowing leaves are often a sign of overwatering so make sure that you let it dry out between drinks and give it a little more time.
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I have a basil plant that is growing tall and spindly. It tastes fine but there are small holes in the leaves (which we don't eat) but when I shake the plant there are flying bugs that come out. They look very similar to lady bugs but are long and slender and a gold color as opposed to the deep orange or red of lady bugs. Also, lady bugs are
more round. I read all the questions and answers and have not seen this problem addressed. B |
Your basil is probably tall and spindly because it is not getting enough light or you need to pinch it back more often. Be sure to pinch back to a leaf pair when you harvest rather than just pulling off leaves. The bugs may be good or bad guys so it is important to identify them. See if you can capture one or two and take them to a good garden center or your local Master Gardeners' office to find out what they are.
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| Is Cuban oregano edible? Are there photos and descriptions of all varieties? Is it true there are 40 varieties? |
Cuban oregano is indeed edible. Read more about it and finds links to photographs in the article "Herb of the Year 2005:
Oregano, Family and Friends."
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| Hi, I have a bay tree with black soot on the underneath of the leaves. Can you help with what would get rid of it. I have tried washing the leaves which are getting less in number. Thanks, yours KW |
Sooty mildew is a fungus that results from the "honeydew" left by pests like aphids, scale and mealybugs. Look closely at the plant to see if you can determine which pest. Aphids cluster on new growth. Scale forms little shield-like growths on the bark and mealy bugs are cottony. Bay laurel is susceptible to scale which is very hard to eradicate. University of California at Davis provides a good
online article about scale.
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| 20 or 30 years ago, my family enjoyed a dip called "Angel Dip." My sister thought it was produced by a company called House of Herbs, but House of Herbs doesn't do dips. I can't find The Angel Dip anywhere. It was DELICIOUS! Does anyone know where I can find it? |
I can't help but I open the question to readers who may be in the know...
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| HI, I have someone or something eating my basil.. I made a homemade dish soap and water spray and it turned the leave I tried it on black...why? What organic spray can I use to help my basil plants not get eaten? Thank you M |
The soap you used may have contained chemicals that you weren't aware of or the mixture was too strong. It's best to use a pure soap and start with just a teaspoon to one gallon of water. The real problem, however, is that it is important to identify
just what is eating your basil before beginning any treatment. Only then will you be able to determine the best method for managing the problem. Check the "Basil Q&A Page" for descriptions of problems that other readers have experienced in the past.
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| Sir, We have a bay tree (bush) how do we dry the leaves so we can use them in cooking. Yours, C&P |
Please see the "Bay Leaf Q&A Page" (near the bottom) for ways to dry your leaves.
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I have 6 potted basil plants outdoors sitting on either the patio or ground. They all have developed brown spots on many leaves with additional places
that look like they have been eaten by a bug or worm. The last 10 days have been more rain then sun. I sprayed a bug spray on them 4-5 days ago and it doe not seemed to have helped. Help ????? SD |
You don't say where you are gardening but it could be that you have put the basil out too early. Temperatures under 50 degrees (F) will create the brown spots although it more often turns black. Stressed plants are more likely to attract bugs. It is important to identify a pest before you spray anything because each problem has a different solution.
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| I have a small herb garden with four plants each of sage, rosemary, thyme, parsley, lavender, and basil. All of these plants are in the same bed, and all are doing
well...or were doing well. Something is eating my sage. The culprit is leaving everything else alone except the sage. What critter could be feasting on my sage? LP |
It's difficult to say without more description of the damage but I noticed a similar situation with the sage in my own garden that looked like slugs.
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| Hello, I love your site! I bought a new basil plant three weeks ago, and for two weeks, the plant grew beautifully. This week, I notices holes in the leaves, and tiny little black dots that are not lodged into the leaf, but sitting on top. They don't look like bugs. They are especially on the new buds. Could this come from overwatering? HELP! Thanks R |
Chances are you have some sort of caterpillar/worm at work on your basil. The tiny black dots are likely "doo-doo." Check the plant frequently, especially in the morning and under the leaves, to see if you can find the culprit.
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| Hello: I am doing a Belizean dinner for my Gourmet Cooking class. The recipe I have for the stewed chicken calls for a "a ball of red rocado". I can't find it in the supermarkets or Wegman's. What is it? and is there a substitute I can use? I live in a small city with limited stores. Thanks ME |
This topic has been tossed around quite a bit in the past. See the "Where Can I Find Q&A Page" for other questions and
comments and the resulting Newsflash on the "Tips and Hints Page." You might also consider making your own sofrito. While it isn't exactly the same, from what I can tell, the ingredients are similar. Read more about it at "Sofrito Fiesta."
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| When a recipe calls for mint what kind do they mean? J |
Spearmint is the most common type of mint for cooking.
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| I live in Montana and have a 10 year old Laurus nobilis
kept indoors all year. The tree is ~ 5' tall in a pot ~18" H and W. Will the tree continue to grow and be healthy in this size pot? CF |
This is about the limit for a bay tree that size but it should be okay for another year or two. The best thing to do is keep an eye on it and if it begins to show signs of stress, transplant to a slightly larger pot or consider root trimming. The Bountiful Container book has good information on this subject.
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| I purchased a large can of anchovies, thinking that after it was opened, I could "food saver" the leftovers in 6 or 7 vacuum bags, then freeze. On the can it stated "do not freeze." I would like to know why. BE |
I found several online references that suggested freezing anchovies or foods with anchovies so I can't tell you why they would not recommend freezing. It is always best to go along with label statements but you might write or call the company to ask about the matter.
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| Hi: I want to use something other than thyme in a recipe as I have none and our small store doesn't sell it. What could I use instead. I am cooking a roast of beef that calls for thyme. PL |
I really like marjoram with beef but you could also try oregano or rosemary.
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| I heard that there is a non flowering type of basil plant. Where can I get it?
I get tired of snipping off the flower heads each week. My basil leaves are so small. How can I get bigger leaves? JO |
I am not aware of any basils that don't flower but I'll keep my eyes and ears open--that's interesting. As for the size of your leaves, you probably have a globe-type basil. For larger leaves, look for a Genovese-type or Mammoth variety.
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| Can you freeze tahini once it has been opened? NM |
I posed your question to the folks at Marantha Nut Butters and received the following response from the Consumer
Relations Manager: "There is really no need to freeze it, it will last in the refrigerator for one year even after opening. All our nut butters have a year shelf life even after opening."
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| What exactly does it mean by a sprig of basil? My recipe calls for 4 sprigs. MV |
Unless a recipe specifies a length, a sprig is about a four-inch piece of stem with the leaves still attached.
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| I have added too much red pepper flakes to an oriental sauce for pork. Is there anything I can add to tone down the hot taste? LT |
Best thing to do
is make another batch without the red pepper and combine the two.
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| What is comino? D |
This is another form of spelling for cumin. Read more about the spice at "All About Cumin."
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| Do you know what blue electric mint is? thanks, ME |
I don't but maybe some mint lover out there does...
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| What is the refrigerator shelf life of fire roasted peppers in a jar after it has been opened? N |
My favorite source for this sort of thing is the Table of Condiments that Periodically Go Bad. They say you should get nine months from a jar of pimento which is somewhat similar to roasted peppers. I have discovered that they keep better if completely submerged under the liquid in the jar.
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| Can you tell me a substitute for alum? Thanks much! TH |
I'm afraid I can't offer a sub for alum. See the "Where Can I Find? Page" for more discussion about alum.
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| I have never roasted garlic and am planning on trying your "experiment" with the slow cook method. Does roasted garlic need to be used immediately or can
you tell me how long it can be stored and is there a best storage method? Because of the energy consumption it makes sense to roast several heads at once. Thank you for your help. LRC |
I've never been able to keep roasted garlic around for very long but I don't think I would try to hold it much longer than a week in the refrigerator. Be sure to wrap it airtight or squeeze out the roasted cloves into a small container and cover with a thin layer of olive oil.
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| Thank you for your website. I would like to know the best way to store fresh cut parsley from the supermarket. I have been placing it in a glass of water and sitting it on my counter in the kitchen. I change the water daily. After about 2 days, the leaves start turning yellow and looking very dry on some of the leaves. Thank you for your help! JC |
The fresh-cut flower method works for most herbs but I have always just stored my parsley loosely wrapped in a light plastic bag in the vegetable bin. You should get at least a week out of it this way.
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| My doctor spoke of the wonders of garlic butter. She said she cooked raw garlic in the oven and then used it like butter. Can this be done in the microwave? What are the temps and times? thanks! KC |
Check out the article "The Great Garlic Roasting Experiment" for many different ways to make your garlic spread like butter.
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| Hi, My rosemary bush is huge! Its about 6 or 7 feet across, and separates out yard into two separate places, so I want to cut it way back, and possibly move it to the side of our yard by the fence. The problem is it is full of bees, and I am a little scared to get too close to it, let alone go hacking at it, any suggestions on getting rid of the bees so I can trim the bush, and also move it? Please advise! Thanks, M |
Please don't hurt the bees, they are just doing their
job. Please see the article "What's the Buzz about Bees?" It would be better to cut your rosemary back after it has finished blooming anyway. Although I have no experience with an herb plant of this size, the rule of thumb with most plants is not to cut more than one third of any plant at one time. As for moving the plant, I suggest you contact your local master gardeners San Diego Master Gardeners for information on the best time and way to do so.
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| I got some strange garlic from the supermarket the other day. It looked fine on the outside, but seemed a bit mealy when I started to mash it. Instead of a pungent garlic aroma, it smelled weak, with a very faint whiff of ammonia. I didn't
use it, so I don't know if the flavor was affected. This has happened twice recently. Has anybody else experienced this? Any explanation? B |
I wouldn't have eaten this garlic either. Most likely, the garlic has been dried and/or stored improperly causing it to go bad. I haven't experienced this myself; anyone else out there?
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| Hi, in my health magazine there is lots of recipes with quark in them. Could you please tell me what quark is? Many thanks, K. |
Quark is soft unripened cheese that is similar to sour cream. It is popular in Europe. It is available in my supermarket's dairy case. If you can't find it, you might have
success substituting sour cream or yogurt, especially the much richer Greek yogurt.
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| Hi, Can anyone advise me on where I may be able to find Adobo and Chipotle Sauce in the UK, do any supermarkets sell these? Many Thanks, KP |
I open this one up to our other readers in the UK...
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| Our Bay Leaf Tree is over 6 years old and just recently for the first time we have noticed that it has berries on it. Can these be eaten or used or discarded? Does this mean the tree is going to die? Many thanks. K in UK. |
Your tree is fine. The berries are a natural occurrence that indicate
your tree is healthy, happy and well-established. The references I came across mentioned that the seeds have been used medicinally in the past and may be pressed for essential oils even today but I can't recommend eating or using them at home.
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| I live in N.E. Tenn. and the wild mustard is just now blooming. How do you collect the seed and dry it? Is this the way dried mustard all starts out? Would a dehydrator work to dry the seed? I've eaten homemade mustard when I was a kid and remember it was a real treat. Thanks REL |
First, a disclaimer, I have never harvested wild mustard. I suggest that you check with a local expert before you eat anything you have not grown yourself. Mustard is considered an
annoying agricultural weed in some communities so also check that the plants you have your eye on have not been sprayed with herbicides of any kind. That said, mustard seed is harvested from the pods after they have matured. The pods shatter to reveal the seeds. Commercially they are often dried mechanically. If you are going to use them to make mustard right away, I don't see any need to dry them at all. We soak the dried ones overnight before making mustard to reconstitute them.
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| Two years ago I bought an live herb plant that had flat round leaves and tasted like cucumber. I loved it in salads, but now cannot find it. Any ideas? J |
Salad burnet and borage both taste like cucumbers but neither of them
has round leaves as you describe. Nasturtium leaves are round but they taste more like a radish. All three of these herbs do make a great addition to salads.
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| What is the botanical name and
the English name of TEJOCOTES? NB |
Tejocotes are the fruit of Mexican Hawthorne tree, Crataegus pubescens.
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| Can you tell me the actual dry measurement in a packet of Sazon Goya - Culantro y Achiote? DS |
I can't tell you the "actual" measurement but I will venture a guess. Weighing out 1.4 ounces of Kosher salt came to 2 Tablespoons plus 2 teaspoons. I'll bet this is close.
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| What is "papalos"? thanks B |
The only references I could come up with for papalos were proper nouns but if you really mean
papalo then I thank you for pointing out an herb of which I was unaware! Also known as papaloquelite, this leafy herb grows wild in the southwest United States and in Mexico. Sounds rather like cilantro with other flavors added. It is the Herb of the Month at FreshCutHerbs.com if you want to read more.
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| I found some black spots on my basil, I think is was some kind of disease, but after a closer look, and splitting the leaves at the spots I found something pretty interesting, I found small worms living between the layers of the leaves were the spots are. At first I thought they may be small caterpillars, but looking closer I realized there were actually worms (they range from very small to
about up to 5mm long, mostly depending on the size of the leaves), they look like small fly worms, do you know what they are, and how to get rid of them...by the way, I live on the Caribbean (Puerto Rico). Thanks JM |
I am thinking that you actually have two problems. The black spots were likely caused by a bacterial infection and then the worms moved in to feed on the damage. Unless the damage involves a large number of the leaves, I suggest you remove and destroy the affected leaves and see if either problem comes back.
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| I always consider daphne and bay leaves are the same. Is that right? K |
Thanks to the mythical Apollo and
Daphne, the bay laurel tree is sometimes called daphne, especially in Greece. Have you seen the article "All About Bay Leaves?"
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| I have been making a recipe for several years which calls for anise seed. I was not able to find the seed version, so I bought anise extract instead. I have not been able to find anything that tells me what the measurement conversion is from seed to extract. Can you help? Thank You |
This makes me nervous. Extracts are so intense that it might not be a good idea to attempt this substitution. The seeds would disperse bit by bit throughout your recipe whereas the extract would flavor the entire thing. If you insist, I would start with the tiniest drop
and taste, adjusting the flavor drop by drop.
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| Please advise where I can buy Blue Ribbon Pastry spice or what would have been in it. Thanks. PN |
I never have been able to learn anything about this Blue Ribbon Spices line although people often ask about it. It is hard to say what might have been in the pastry spice without some sort of a description--could have been cinnamon and other baking spices or maybe a butter-based flavoring.
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| Where can you purchase the bayleaf bush? Thank you. M |
Bay laurel trees are common to nurseries and garden centers. You might call around to
your favorites and see if they have them in stock or might be able to order one for you.
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| Hello: Just found your wonderful site while looking for info on my ongoing problem growing basil in our greenhouse. It’s been suggested that the sudden wilting of all the leaves on the plants might be due to fusarium wilt, which seems to be fairly common in our area. Can you tell me how to identify the problem for sure, and treatment? The plants are healthy and bright when they go into the soil, and grow for a short time, then wilt and stop growing. So sad! Thanks for any help you can offer. JN |
You can verify fusarium wilt by looking at the roots of the wilted plants. See if they are discolored rather than the nice
healthy white. The problem with this fungal disease resides in the soil and there is no cure. The only thing you can do is avoid planting members of that family, in this case it is Lamiaceae (formerly Labiatae) or mint, in that soil for 3 or 4 years. In the future be sure that your basil seeds are certified to be Fusarium-free.
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| Is it possible to freeze orange zest? If so, what is the best method and how long will it last? Thanks, SNS |
Please see a good answer to your question on the "Storage Q&A Page."
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| I have two bay leaf trees in the porch and recently encountered a problem with little green caterpillars I have treated it and it seems to have gone. One of the trees is ok but the others leaves have all gone brown and dry. It has never been repotted and when lifted out of the pot they are clearly visible. Is it dead or can it be saved, the soil was very dry also so it has been watered. If I remove the leaves it will be bare and there is no sign of new leaves, is it a matter of repotting and hoping. What soil is best? HELP! CJ |
If the roots that you can see on the plant are a healthy white, the plant should be able to recover. Move it to a pot that is only about 2 inches larger than the one it is in, use a good quality potting soil (one that is made for containers, available at garden centers or superstores), water it well but not too often and wait to see what happens. I think I would just leave the brown leaves as they are for now allowing them to fall off on their own.
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| Hi, There is a local patch of mint growing wildly. I have brought some in & it is growing. How can I tell which type of mint it is? Thanks, Fr JB |
Although the site is written in German, Minzen.com is full of photographs that you can compare to the mint you have. The names are given in a botanical form that you can use to look for information in English.
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| I'm looking to buy pickle spices in NJ can't seem to find it. thank you. |
Most supermarkets carry pickling spices but another place you might look are hardware stores that sell canning supplies. You could also order them from Penzey's or one of the other sources for spices listed on the Reference Desk Page.
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| I have found your site very helpful.
My indoor basil plant has hard, woody stems at the base of the plant and normal looking, green stems at the top. Sometimes new green stems grow out of the old woody looking stems. Is this normal? JB |
As long as your plant continues to be productive, I don't think this older part of the plant is anything to worry about.
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| Hi I'm growing sweet basil for the first time and they are doing well. I would like to harvest my basil to make pesto so I would like a lot of it, but I'm too scared to do it! Please could you let me know when and how to harvest the basil without killing the plants? I've looked on your website but I can't find the answer! Thank you. ES |
You want to snip the basil stems at a point just above a leaf pair never taking more than half the plant at a time.
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| I have a large jar of jalapeno slices. I refill a smaller jar when it is empty. Can I keep the large jar in a cool place (other than the refrigerator?) or will the jalapenos go bad? SL |
It is best to keep your opened jar of jalapenos in the refrigerator to prevent botulism from developing.
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| Hello. Could you tell me if there is a difference between "dry" mustard and "ground" mustard. Can they be interchanged in
recipes? The aroma of dry mustard is quite stronger and more pungent than the ground mustard I purchased. Thank you. LD |
Dry mustard, mustard flour and ground mustard are all the same thing--powdered mustard seeds. This product has no real aroma or taste until some sort of liquid is introduced. Read more on the subject of mustard at "All About Mustard."
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| My question is: How many crocus does it take to yield one gram of Saffron? thank you DF |
It takes 70,000 flowers to produce a pound of saffron. According to my calculations it would take about 150 flowers to produce one gram. No wonder the stuff is so
expensive!
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| Hi, I've got 12 oz of crushed chili pepper, which I'd like to preserve for as long as possible (> 1 year). Can I put it in the freezer and use just a bit at a time? Thanks a lot! AM |
If the chiles are dried I don't think I would want to introduce moisture from the freezer. They should be fine for a year or more if stored, like all spices should be, in a dry, dark place away from heat.
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| I grew my basil from seed using one of those indoor herb kits. It came with a little dried pellet of peat moss soil that poofs up when soaked in water. I have my basil in a very sunny window and water it just a little every day. The plants have two or
three leave sets and they seem healthy... but there's a ring of white mold on the surface of the soil around the edge of the pot. Will the mold hurt the basil? Am I watering too often? Thanks! EP |
First, make sure that the mold is really mold and not a salt crust that sometimes forms from watering frequently. If you can, gently remove the healthy plants from the pots and transplant them into a good quality potting soil. Hopefully, this will solve the problem but if it is a sign of one of the fatal fungal diseases, you'll know soon enough--the plants will die and there isn't a way to prevent it.
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| I recently tried a dip/spread at our local food co op. It was called garlic walnut mezze w/sheep
feta. Would you have a recipe for this or something similar? |
Sounds tasty but that's a fairly vague name. It probably has some sort of bean or eggplant base. You might ask them at the market. One recipe that might be similar is my "Seeded Hummus."
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| Hi, I use garlic but not to often, how do I store unused garlic? and what is a clove of garlic, thxs AF |
You can get fancy little "garlic keepers" which are ceramic jars with holes in the sides to allow for air circulation but I find garlic lasts for weeks along with onions and shallots in the basket I keep on my kitchen counter. When you break a bulb
of garlic of garlic it will fall into many cloves. More on garlic: "All About Garlic."
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| My son is working on school project, to see the difference between 2 types of fertilizer (regular fertilizer versus Organic fertilizer). We bought some basil seeds and planted them in each container of each type of fertilizer. It has been 4 weeks now, and I haven't seen anything growing. I used the fertilizer only to plant the seeds, and did not use any natural dirt. We left the containers outside the house. Did we do something wrong? How long does it usually take for basil to grow from a seed? Thanks for your time. TH |
You are going to need some sort of soil or seed
starting medium to get your seeds to germinate. Fertilizers serve to enrich the soil and then the soil provides the nutrients to the plant. I encourage you and your son to Google "seed starting" to find out more information on the process.
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| I have purchased cardamon seed and now I need to know--What's it good for? I occasionally use it to flavor coffee, but it must have so other purpose. Any help would be appreciated. CB |
Everything I know about cardamon can be found in the article "All About Cardamom."
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| You mentioned the "curry plant"; do you have more info please? Jim from Texas; living in
Thailand. Thank You |
This is one of those fairly confusing plants. First, it not ground to make curry powder although it may be an ingredient in mixtures of curry. The curry plant, which grows wild in India, Thailand and Sri Lanka, produces a musky leaf that is sometimes used as a condiment or garnish. These leaves are available fresh at Indian and Asian markets. For helpful photographs and a wealth of information about this up-and-coming seasoning visit Gernot Katzer's Spice Pages.
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| Each year I buy a red chili ristra and each year I process it into powder before buying another. What I want to know is how you clean it before processing? It gets pretty grimy in a year's time. For the first time, I actually washed and rinsed mine, a big mistake. I've spent hours trying to dry it out because there is no way you can render a wet chili into a dry powder. BM |
Finding an answer to this proved to be more difficult than I expected. Nothing seems to be
written on the subject of cleaning ristras. Since we know washing does not work I can list a few general cleaning ideas that I came across as I searched for the answer. Avoid build-up by periodically blowing the dust off with a hair dryer on the lowest setting or a keyboard dust blaster. If the chiles are smooth you could wipe them regularly with one of those new dirt-trapping dust cloths. If the chiles are wrinkly, think of a soft paintbrush.
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| A few years ago I purchased a seasoning blend called "wild game seasoning", I haven't seen it for years and was wondering if you knew what this blend may contain. Thanks DS |
I have a blend here on my desk from Nordic Spice called Game Seasoning. It is a
combination of black and pink pepper, parsley, thyme, rosemary, basil and several dried vegetables like carrots, onion and red bell pepper. Seasoning blends vary a great deal from place to place. Juniper berries, long associated with cooking wild game, would be a likely ingredient as would garlic.
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| My receipt calls for whole clove. How much ground clove would equal 1 whole clove? |
I crushed a whole clove with my mortar and pestle and ended up with what could be described as a pinch.
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| Hi there! Saw your website and thought it was great. Was talking with my wife and parent’s in-law (who are Peruvian) and wondered about the spice curry. One of the
guys at work smelled it pretty strongly from what my mother-in-law cooked but she swears she doesn’t use curry. Any help would be greatly appreciated. Thanks and the website looks wonderful! P |
Interesting question. One thing I have noticed while making my own curry and chili powders is that they share many of the same spices: coriander, cumin, pepper, paprika. Chiles are important to Peruvian cooking so perhaps your mother-in-law was using some sort of chili powder.
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| I recently added too much garlic to a chicken vegetable soup I was making. Is there a way to tone down the overwhelming flavor without diluting the soup terribly? Thanks! N |
The best remedy is to make another batch of the soup without garlic and then mix the two.
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| How much dried basil equals 20 basil leaves? |
Probably a tablespoon would do.
Be sure to see the article "Fresh or Dried?" to make sure this would be an acceptable substitution for your particular recipe.
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| I have a small rosemary plant that is about 6 inches tall. What is the best way to harvest this? Should I cut off whole pieces of the branches or just pick each individual leaf? What method would be the best way to maintain the plant's fullness and growth? If picking individual leaves, should I pick just the leaf, or pick it with the little stem that attaches it to the branch? Thanks! |
You will want to snip sprigs from the branches of your rosemary. This means cutting
into the stem just like you are cutting back a houseplant to encourage bushiness. The most important thing to your little plant right now is that you shouldn't harvest more than one third of the plant at a time. Once you have snipped off the sprigs you can strip the individual leaves, or needles, from the stem if it is tough or just chop the tender stems right along with the leaves.
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| Hi, I love cooking, but now there are only 2 of us, buying fresh herbs has too much wastage. I have every dried herb known to man, but they are ok in long cooking processes. I would like to know if adding fresh fresh herbs to an oil, say a light olive oil, would they be better than the dried variety and how long would they keep? Thank you. Kitchenslave. |
You run a risk of botulism when it comes to keeping herbs in oil even if you store it in the refrigerator. See the article "A Bounty of Basil: How to Preserve the Harvest" for ideas about storing fresh herbs. One way to keep from wasting the fresh herbs that you purchase is to think of other ways to use them. You can toss them into salads, add to sandwiches or scramble them into your eggs. Another idea for you to keep fresh herbs on hand would be to plant a little garden so that you can snip from them as needed. Use a sunny spot in your yard or even grow them in pots in a sunny window.
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| Hi, I live in Israel and the wild mustard plants have just begun to bloom. Can a good mustard be made solely from the fresh seeds that grow indigenously, or do I need to supplement with store-bought flour and/or other types of mustard seeds? Thank you, I |
I did some surfing on the subject and sure enough, wild mustard is as good as cultivated mustard for condiment making. One thing to know, here in the States wild mustard is considered a pesky weed. You might want to check
with local agricultural authorities to make sure the mustard in your area hasn't been sprayed with any sort of chemical control or other inedible and undesirable substances.
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| Here is a story your site and readers may enjoy: When my grandchild Ruby was 3 years old, she overheard a conversation I was having with her mother one morning. Mother asked me to sniff the odor of a new herbal medication she had been prescribed; I told her it smelled like asafoetida. At which Ruby piped up to say, No it doesn't, it smells like fenugreek. her mother and I burst out laughing--was there another 3 year old in the US who knew what fenugreek smells like? But the she lives in San Francisco, the land of infant gourmets. MN |
Thanks for sharing your story with us. I can't help but wonder how many grown-ups in the US know what fenugreek smells like.
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Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")
