======== Newsgroups: rec.gardens,alt.folklore.herbs,rec.food.preserving,alt.answers,rec.answers,news.answers Subject: Culinary herbFAQ (v.1.11) Part 3/4 From: HeK@hetta.pp.fi (Henriette Kress) Date: Mon, 25 Nov 1996 18:45:52 GMT Archive-name: food/culinary-herbs/part3 Posting-Frequency: monthly (on or about 20th) Last-modified: 1996/11/25 Version: 1.11 URL: http://sunsite.unc.edu/herbmed/culiherb.html Available by ftp: sunsite.unc.edu or sunsite.sut.ac.jp /pub/academic/medicine/alternative-healthcare/herbal-medicine/faqs/ ========== 2.18 Thyme Latin name: Thymus vulgaris and other Thymus species. ===== 2.18.1 Growing thyme ----- From: skifast123@aol.com (SkiFast123) Transplanting thyme: a suggestion made by Adelma Grenier Simmons (of Caprilands, CT fame) in one of her many herb pamphlets is to bury one-half of the plant along with the roots in the soil. In other words, you will only, after transplanting, be able to see 1/2 of the plant that you had formerly. The other 1/2 will be underground. Since thyme is tricky to transplant because its roots are so fine and in my experience easy to sever from the main plant, this method has worked with good results for me. ========== 2.19 Lemon grass / Citronella grass Latin names: Lemon grass: Cymbopogon citratus. Citronella grass: Cymbopogon nardus ===== 2.19.2 Harvesting lemon grass ----- From: stoddard@aruba.ccit.arizona.edu (Mari J Stoddard) Scissor off the top third of the leaves, [dry] and use in tea or potpourri. Do this whenever you have lots of points sticking up, rather than harvested edges. I love to mix it with mint and Texas Ranger (all three fresh off the plant). Supposed to be good for throat complaints (cough, soreness). Rose petals or hibiscus makes for a prettier color. Cut off a clump to ground level, use bottom third in cooking - sliced fine or diced. Traditionally boiled in soups or sauces. For instance, lemon grass clump, chicken broth, coconut milk, garlic and a bit of fish sauce makes a great soup. Wait till you have at least three clumps. Cut off a clump almost to ground level and lay on the BBQ grill under fish or poultry. I usually separate the clump vertically into 1/4- 1/2 inch diameter lengths and grill them for about a minute before putting down the fish. Separate the pot contents into clumps, and plant each clump in a new pot. ----- From: Christopher Loffredo Either start by trimming off some of the older blades every few weeks, leaving some young shoots on the plant, then (1) roll up each blade into a tight curl or tie it into a bow and freeze it at once inside a plastic bag, or (2) dry the leaves, chop them up, and store in jars. If you use the freezer method all you have to do is thaw the lemon grass and it's ready to use. Dried lemon grass needs to be softened up if you're going to cook with it, so place some in a small bowl with a few tablespoons of hot water and let it soak for a while before cooking. ===== 2.19.3 Using / preserving lemon grass ----- From: ehunt@bga.com (Eric Hunt) This should be a great refresher. Iced Lemongrass Tea 1/4 c Chopped fresh lemongrass-tops or 2 tbs. Dried flakes 4 c Boiling water Sugar to taste Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice. Yield: 4 servings ----- From: albersa@aztec.asu.edu (ANN ALBERS) Lemon Grass Crockpot Chicken & Thai soup from the leftover stock 1 whole chicken 8 young lemongrass stalks, 4-6" long (use the tender white parts from the base of young shoots. These are tastiest) salt and pepper to taste Rinse the chicken and pat dry. Rub all over with butter and then salt and pepper to taste. Stuff about half the lemongrass stalks in the cavity of the chicken and put it in a crockpot, or Dutch oven. Make slits in the skin and insert the other stalks. Trim if necessary to fit these in. Pour water over the chicken to submerge it about halfway and cook on low 6-8 hrs till tender. Now, you can eat the chicken and make Thai soup out of the lemon grass stock. To make the soup, strain all the stuff out of the stock. Add a can of coconut milk, several shakes of red pepper flakes, bits of leftover chicken that you've shredded and then salt and pepper to taste. Heat thoroughly & in the last five minutes of cooking time add some sliced mushrooms, & green onions. Yum. Other ideas: Make lemongrass tea. I never measure, just pour boiling water over the leaves or stems and steep till it's well-colored. Add honey to taste. Use the tender young shoots, chopped in stir fry dishes to add flavor. It's good with stir fried chicken, water chestnuts, sliced carrots and broccoli. I usually stir fry the lemongrass shoots first (about an hour ahead of time) in a little oil then mix with teriyaki or soy sauce, some ginger, and cornstarch to thicken. Then, after stir-frying the rest of the stuff, dump the sauce over all and allow it to thicken. Serve with rice. ----- From: Sam Waring Nasi Kuneng (Yellow rice) 1 lemon grass stalk or lemon zest 2 1/2 c rice 1 1/2 c coconut milk 3 c water 2 1/2 tsp. turmeric 1 tsp. salt 1 sl galangal, dry 1 bay leaf 1 krapau leaf Once reserved for religious ceremonies, nasi kuneng is still served on special occasions in Indonesia. This sweet and aromatic centerpiece of a dish is perfect with satay. Cut lemon grass into pieces about 3" long and tie into a bundle. In a 3-quart pan combine lemon grass, rice, coconut milk, water, turmeric, salt, galangal, bay leaf, and citrus leaf. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring gently every now and then, just until liquid is absorbed. To finish cooking, steam according to one of the methods listed below. To steam in cooking pan: cover pan, reduce heat to low, and cook until rice is tender (15-20 minutes). Halfway thru estimated cooking time, gently fluff rice with 2 forks. Remove and discard seasonings. Transfer to a serving bowl or mound rice on a platter into a rounded cone. To steam using traditional method: transfer rice and seasonings to a colander or steamer basket insert. Into a large kettle, pour water to a depth or 1 1/2 inches: bring to boil over high heat. Place colander in kettle. Cover and reduce heat, steam until rice is tender (about 20 minutes). Remove and discard seasonings. Serve as noted above. -- per Larry Haftl ----- From arielle@Starbase.NeoSoft.COM (Stephanie da Silva): Lemongrass Drink A handful of fresh lemongrass leaves, preferable the soft grassy tops, or the top half of 12 fresh green stalks 3 cups cold water 1/4 cup sugar syrup Cut the leaves or tops into 2-inch lengths, measure out 1 1/2 cups, loosely packed. In a blender, combine the tops, water and syrup and blend at high speed until the water is a vivid green and the lemongrass leaves are reduced to fine, short, needlelike pieces, about 1 minute. Strain through a very fine sieve into a large pitcher, spoon off and discard green foam. Taste to see if it's sweet enough, and add more syrup if you like. Serve in tall glasses over ice. Sugar syrup: 1 cup sugar 1 cup water Combine sugar and water and bring to a boil. Reduce heat and cook until liquid has thickened and colored slightly, about 5 minutes. Cool. ===== 2.19.4 Which lemon grass do you have? ----- >>A friend told me he was buying small lemon grass plants to put in his garden to help keep away bugs. >>Has anyone ever heard of lemon grass as a bug (I assume he meant, gnats, etc.) deterrent? >Perhaps there is a connection to citronella? From herblady@super.zippo.com (Rastapoodle): Boy, are we confused here folks, but it is a common mistake. Here's the story: Lemongrass, a delightful plant, and it's close cousin, Citronella have many wonderful properties, releasing their scent into the air not being one of them. Lemongrass is wonderful to eat, Citronella is *not*. They look similar, so be careful what you buy. Citronella is distilled to extract its oil, which is used in insect repellent candles, burning coils, etc. Very interestingly, a Dutch plant scientist did some genetic engineering and spliced the oil gene of the Citronella into a Pelargonium (scented geranium) plant. The resultant plant looks like a scented geranium, but gives off the fragrance of Citronella (and rose, the original scent of the geranium) to the air with just a breeze or a kiss from the sun. The hybrid is called Citrosa, and it is patented (you can't make cuttings for sale). A fully grown Citrosa (about 4 x 4 feet here in Miami) is supposed to protect a 100 sq. ft area from mosquitoes. Hope this clears up any confusion. Anya PS I have planted my Citrosa among my Lemongrass for an ironic statement. ----- >I would like to know if it is worth while to grow citronella plants with the idea that I can make citronella candles. I don't believe I have seen these plants in any of my order catalogs and none of my gardening books tell how you get the citronella out of the plants. From: adgrant@water.waterw.com (Andrew Grant): Commercially the oil is extracted by steam distillation using old extracted plants as fuel. I doubt that you want to get that elaborate. I have never tried it but I suspect that the plants could be chopped up and extracted with a solvent like alcohol or toluene. Of course you would then have to boil off the solvent. If you do contemplate this, know that the % oil in the plant is low (I have forgotten the number) so your yield will be low. Incidentally the notion that citronella discourages mosquitoes is not well supported by my experience. I have seen mosquito larvae in rain water on top of drums of citronella oil with oil droplets in the water!!! ========== 2.20 Horseradish Latin name: Armoracia rusticana. ===== 2.20.1 Growing horseradish ----- With this plant, the problem is less how to get it to grow and more how to get rid of it later. To illustrate: From: david bennett I need some help; how do I get rid of horseradish which I planted a number of years ago that now threatens to take over my garden? Key issue is no matter how deep you dig; you never get all of the root out. Now there hides beneath the soil an infant root waiting to become a big plant next year, etc. ----- From eberts@donald.uoregon.edu (sonny hays-eberts), to above: Learn to appreciate horseradish - I doubt you'll be able to eradicate it short of using some harsh chemical means. you'll very likely have to settle for control instead of removal. If your soil is not heavy clay, I'd recommend spading up the area and using a sieve to extract as many runners as possible. depending on the area of your problem, that may be some work. You can also pinch off all the leaves (continuously) in an effort to deplete the roots of energy. You may also have some luck by using a large sheet of black plastic to mulch the area, though I'd not recommend this in times of extreme heat, it tends to bake the soil pretty badly. Another method used to contain such invasive plants is to ring the area with some sort of buried edging; I know of people who cut the bottoms off five gallon plastic buckets, bury them and plant the horseradish in the center of each bucket (the bottom is removed for drainage). While it's too late to do that, you may be able to define an area, trench it, and bury a foot or two of something (metal will corrode eventually, wood will rot, plastic isn't very organic and eventually becomes brittle, all end up needing to be replaced over time) to restrict underground movement. ===== 2.20.3 Using horseradish ----- also see 4.9.5 Mustards, below. ----- From: rcook@BIX.com (Rick Cook) First get a gas mask . . . Seriously, the root is incredibly pungent when you're grinding it. You can simply peel and grate it and use as is, or you can mix with mustard, vinegar, cream, etc. for various sauces. A word of warning: Proceed slowly. Fresh horseradish is a lot hotter than the stuff you get in bottles. ----- From: CAOwens@ix.netcom.com (Christine A. Owens ) Dig up the root. Wash carefully, and peel like a carrot. Grate very fine. Add 1 T cider vinegar and a pinch of salt per 1/2 c. Store frozen, or in the refrigerator. You can add a couple of ounces of grated horseradish to vinegar, and let it sit for a couple of weeks to produce a spiced vinegar with a real 'zip'. A small amount of grated horseradish added to any dressing or sauce will pep it up effectively. Mix powdered mustard, the vinegar of your choice, and grated horseradish in equal volumes for the best mustard in the world. BTW, horseradish greens are also very good, either diced very fine as an addition to a salad, steamed like spinach, or sauteed in a little butter or oil. ----- From: NDooley@president-po.president.uiowa.edu Horseradish Jelly 3 C. granulated sugar 1/2 C. prepared horseradish 1/2 C. apple cider vinegar 6 oz. liquid pectin In a large saucepan, combine sugar, horseradish and vinegar over medium heat. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly. Pour into sterilized jars and seal. Yield: about 3 C. jelly. Delicious with meat or cream cheese/crackers. ========== 2.21 Fennel Latin name: Foeniculum vulgare. ===== 2.21.1 Growing fennel ----- From: Sonny Hays-Eberts : Fennel is easy to grow, growing wild in many areas. An annual, it looks like dill, only slightly more coarse. I've had problems in wet years with it getting some sort of mold, but is generally quite troublefree. It prefers full sun and well-drained soil. Seeds can be planted as soon as frost danger is past. It's best to blanch (cover with dirt) the bulbs if you plan on harvesting them to keep them tender. Plants should be thinned to about a foot apart. You should get some volunteers if you let them go to seed. ===== 2.21.2 Harvesting fennel ----- From: Sonny Hays-Eberts : The tender leaves may be diced and used to add a hint of licorice flavor and is great to use with seafood. Fennel seed can be used with poppy seed, sesame seed, celery or dill seed on bread. The bulb of the plant is also commonly harvested, though I always let mine go to seed instead. For best flavor harvest the leaves just as the flowers are starting to bloom. ----- > Can anyone give me some ideas on how to store or prepare the surplus of fennel seeds in my yard? From: HerbalMuse@aol.com If you intend to use the seeds in baking or other cooking, then you must collect them from the flower heads as soon as they begin to turn brown, or they will fall to the ground to re-seed. I store whole dill seed heads (as you can do with fennel) in paper bags and keep them in a cool, dry pantry in the basement. Fennel seeds are excellent with grilled or broiled fish, chicken, with tomato based soups, and of course, in breads, cakes & cookies. If the seeds have already fallen to the ground, and are not cleared away, you can expect to see the emergence of new plants in early spring. This may delight you, however you should consider where these plants will grow in relation to the rest of garden. Fennel should be grown in a bed of it's own since most herbs won't do well in its presence, and it will stunt tomatoes and bush beans. ===== 2.21.3 Using / preserving fennel ----- From: Sonny Hays-Eberts : The leaves and seeds may be dried. The leaves may also be frozen. The tastiest way I've had it is from a local restaurant, Ambrosia. A dish called fettucine Gamberi, it had fettucine (duh!) in a parmesan cream sauce with garlic, fennel leaves, parsley, scallops, shrimp, capers and fresh tomatoes. Quite tasty! Fennel has an anise or licorice flavor, and can be used to flavor cheeses, vegetables and some pastries in addition to seafood. ===== 2.21.4 Which Fennel do you have? ----- From: Sonny Hays-Eberts : There are two common types of fennel; Bronze Fennel and Common Fennel also known as Finocchio (or Florence Fennel). True to it's name, the Bronze Fennel's foliage is a dusky brown. My experience has all been with bronze fennel, which is pretty in the garden as well as useful for cooking. ========== 2.22 Anise hyssop Latin name: Agastache foeniculum (Anise Hyssop) Agastache rugosa (Licorice mint, Korean) ===== 2.22.3 Using / preserving Anise hyssop ----- From: Patrick Millard They are both strongly scented of licorice and somewhat sweet-smelling as well. They are attracive in the garden with long spikes of blue-purple flowers. They are considered to be good bee forage. They will grow well indoors under flourescent lighting, blooming about 2 months after seeding. Anise Hyssop is native to N. central U.S. I used the leaves and flowers in salads and for flavoring meat dishes. They are supposed to good as a tea also. ========== 2.23 Parsley Latin name: Petroselinum crispum. ===== 2.23.1 Growing parsley ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) Parsley is a biennial. Plant seeds early in the spring (they're a little slow to germinate). The first year, you get plenty of leaves, on fairly long stems that come from the crown of the plant. The second year, you get a couple of leaves and a long bloom stalk, which looks very much like Queen Anne's Lace (they're related.) If you let it go to seed, some of the seed will grow the next year. To have a steady supply of parsley for cooking, you should plant two years in a row. After that, it will self-sow if you let it. Parsley's easy to grow - reasonable soil, sun, and water if you have a long dry spell. The only pest I ever had was leaf miners, and the damage was minimal. ===== 2.23.2 Harvesting parsley ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) Pick leaves from the plant, stem and all. The first year, the more you pick, the more leaves you'll get. The second year, there are only a couple of leaves, and no more will grow, because the plant is working on bloom and seeds. ===== 2.23.2 Using/preserving parsley ----- From: Linda Kovacs (kovacsla@vnet.ibm.com) The flat "Italian" parsley is the most strongly flavored. If you're going to use it for cooking, this is the kind to get. Curly parsley is much prettier on a plate, but doesn't have as much flavor. Use it mostly for garnishes. Parsley is, of course, a classic garnish. A sprig of curly parsley on a plate really dresses it up. You can also chop parsley and sprinkle it on meats, vegetables, etc. Parsley is also a classic soup herb. When you're making stock, parsley is one of the "aromatic vegetables" that's recommended to make the flavor richer. For this, use stem and all; in fact, this is a good place to use stems that you've cut off from pieces used for garnish. It's a wonderful addition to a cooked vegetable, especially green beans or peas. Tends to accentuate the flavor of the vegetable. It's good in salads, too, adding a different "green" texture and flavor. It's a bit too strong to be used by itself, for most people's taste. Parsley can be chopped and dried, or chopped and frozen in ice cubes. The cubes are great added to soup or a sauce. The dried parsley can be added as is to a dish to be cooked or used as a garnish on soup, or soaked in a little bit of water and sprinkled on top of already- cooked food as a garnish. ========== 2.24 Monarda or Bee Balm Latin name: Monarda didyma and other Monarda species. ===== 2.24.1 Growing Monarda ----- From: jnewbo@aol.com (Jnewbo) My Monarda Cambridge Scarlet (the most common one) doesn't stay in place; it moves forward on flat stems near the surface. That means it creeps forward and needs to be divided and resituated every two-three years or so. It also is prone to mildew - but the crown-like scarlet blooms are fabulous. A more well-behaved variety is the pink one, "Croftway Pink"; it has more lanceolate leaves and smaller blooms, but the bees (including hummingbird-moth) love it, and it enlarges in the more traditional way, increasing the clump rather than traveling all over the garden. Both bloom about three weeks, maybe more (sometimes I get "double" and even "triple decker" crowns on the red one). After that clip back and you may get more smaller blooms after a while. ----- From: Tristan Hatton-Ellis Both 'Croftway Pink' and Cambridge Scarlet are rather mildew-prone. You may be interested to know that there are a whole range of new hybrids that have come out, bearing the names of the signs of the zodiac, that are much more mildew-resistant. They come in colours from purple through red and pink to white. Monardas are also much less prone to getting mildew (and also grow and flower much better) in a dampish soil, or at least in a place where they do not get too dry in summer. ----- an354@FreeNet.Carleton.CA (Barbara) Monarda didyma, also known as Bergamot and Bee Balm is a hardy perennial which grows 2-3 feet tall. Bees love it. The plant spreads fairly quickly through its root system. Divide every three years, discarding the dead centre of the root. The plant will grow well in sun or part shade. The flowers last 4-6 weeks. ==== 2.24.3 Using / preserving Monarda ----- From: an354@FreeNet.Carleton.CA (Barbara) Monarda didyma, Bergamot or Bee Balm: The leaves dry well and can be used to make a tea that tastes like Earl Grey tea. From: jnewbo@aol.com (Jnewbo) The leaves and flowers of Cambridge scarlet are marvelous, bergamotty-flavored things, though I found the tea rather scratchy on the throat. From: Marylin.Kraker@bbs.c4systm.com (Marylin Kraker) Mondarda does make good tea, which is why it's also called Oswego tea. It's not the same as the bergamot in Earl Grey, which is a tropical citrus. From: Conrad Richter Both the leaves and flowers can be used. The flowers, of course, add nice colour. Some say that the flowers have a more delicate flavour, and of the various varieties, the red bergamot is the creme-de-la-creme. ========== 2.25 Ginger Latin name: Zingiber officinale ===== 2.25.3 Using / preserving ginger ----- Also see 4.8.2, Ginger beer, below. ----- on alt.humor.best-of-usenet in March 96: From: wouk@alumni.cs.colorado.edu (Arthur Wouk) Newsgroups: rec.food.cooking Subject: Re: Crystalized Ginger -- Make it myself??? Eric Stauffer wrote: >I have a couple of receipes that call for crystallized ginger. Much to my dismay it's about $7.00 per bottle. Upon close examination is looks like nothing more than peeled ginger coarsely chopped and slathered in sugar. How far off the mark am I?? You are off by about 8 hours of cooking the ginger in a sugary syrup. arthur wouk ----- >Does anyone know how to make preserved ginger? I've also seen it called crystalized ginger. It is small chunks of sugar-coated ginger and the texture is quite chewy. If you have a recipe for this I would appreciate a copy. From: Eve Dexter (evedex@hookup.net) Scrape and cut into 1/4 inch slices enough non-fibrous young Ginger root to make 1 quart. Put the slices into a large non-aluminum pat and cover generously with water. Bring slowly to the boil an simmer, covered until tender (20 min). Add 1 cup sugar and stir until the mixture boils. Remove from heat. Cover and let stand overnight at room temperature. Recook, simmering gently for about 15 min (after coming to the boil). Add 1 seeded sliced lemon and 1 cup light corn syrup. Uncover and simmer 15 minutes longer, stirring occasionally. Remove from heat and let stand covered overnight. Bring the mixture to the boil again and add 1 cup sugar and simmer for 30 min STIRRING CONSTANTLY (burns easily). Add 1 cup sugar, bring back to the boil and remove from heat. Cover and let stand overnight again. In the fourth cooking, bring the mixture to a boil once more. When the syrup drops heavily from the side of a spoon, and the ginger is translucent, pour the mixture into sterile jars and seal. This yields about 5 cups. If you want Candied ginger...drain the ginger after the last cooking. Reserve the syrup for flavoring sauces and allow the slices to dry on a sheet or better still a rack, overnight. When well dried, roll in granulated sugar and store in tightly covered glass jars. ----- From: albersa@aztec.asu.edu (ANN ALBERS) Before grilling a thick whitefish, I sometimes coat it with this mixture: 1 cup orange juice 1/4 cup honey 1/2-inch gingerroot, chopped very fine Sweet but tasty. Slivered macadamia nuts or almonds may be sprinkled on after the fish comes off the grill. ----- From: jdtrach@islandnet.com (Julia Trachsel) This is a great recipes which I always make in our cool, rainy season out here on the west coast. Hope you enjoy it as much as my family and guests do. Gingerbread 1/2 cup shortening 1/2 cup sugar 1 egg beaten 1 cup molasses 2 1/2 cups flour 1 1/2 teas. baking soda 1 tbsp. ginger 1 tsp. allspice 1 tsp. cloves 1 cup boiling water 1 cup raisins (optional) 1 cup crystalized ginger, chopped Cream shortening, sugar, add beaten egg and molasses. Add dry ingredients. Add boiling water, mix well. Add chopped crystalized ginger and stir gently. Pour inti 2 small greased loaf pans. Bake at 350 degrees for 50-60 minutes. A skewer inserted into the middle should come out clean when the gingerbread is done. My personal twist to this recipe is to add 1 cup of crystalized ginger (instead of 1/2 cup) and to serve it with hot lemon pie filling which has been extended by adding enough extra water to make it pourable. ========== 2.26 Anise Latin name: Pimpinella anisum - this is aniseed, and that's the plant covered here. Illicium anisatum (I.verum) - this is star anise. ===== 2.26.1 Growing anise ----- From Jennifer A. Cabbage : Anise is an annual herb native to the Mediterranean- Egypt, Greece, Crete, and Asia Minor. It is a rather fussy herb; it likes perfect weather of uniform rainfall and temperatures. It wilts under excessive heat but requires full sun, and it does not transplant well. Propagation is by seed, and be sure the seed is fresh. Seeds need a temperature of 70F to germinate, and will germinate in 7 to 14 days. Sow 1/4 to 1/2 inch deep in light, well-drained, medium-rich sandy soil. A pH of 6.0 to 7.5 is best. Space 3 inch seedlings 6 to 12 inches apart. ===== 2.26.2 Harvesting anise ----- From Jennifer A. Cabbage : Harvest seeds as soon as the tip of the seed turns gray (they should not be black), anywhere from 60 to 130 days after planting, depending on climate. Since Anise is an annual, collect seeds either by pulling up the entire plant, or by just cutting the tops off. Spread plants to dry. Thresh. ===== 2.26.3 Using / preserving anise ----- From Jennifer A. Cabbage : Use fresh leaves as a garnish or flavoring for salads. They can be cooked as a pot-herb. Flowers are occasionally dried and powdered as a flavoring for wine. Seeds are used in bread, pastries, cookies, vegetables, baked apples, applesauce, cheese, desserts, plum jam, brandy, cordials, and milk. 1/2 to 1 tsp per 4 quarts of potato or lentil soup, 1/2 tsp crushed in salads. Use ground anise seed quickly, it loses its strength fast. ========== 2.27 Borage Latin name: Borago officinalis ===== 2.27.1 Growing borage ----- From Jennifer A. Cabbage : Borage is a very hardy annual native to the Mediterranean. It grows to 2 feet tall, or even 5 feet in rich soil, and has beautiful blue flowers. It is an extremely tolerant plant, doing well in average and poor dry soils (pH between 5 and 8), but it is difficult to transplant due to its tap root. It is a good plant for container culture, planted in a large tub with smaller herbs arranged around the edge. Borage is easily grown from seed. Plant 1/2 in. deep (about the time of the last frost outdoors), seeds will germinate in 7 to 14 days. Plant in full sun or partial shade, thin 18 in. to 2 feet apart. To encourage leaf growth, supply rich moist soil. To encourage flowers, hold the fertilizer and give plenty of sun. Leaves give off sparks and pop when burned due to nitrate of potash. ===== 2.27.3 Using / preserving borage ----- From Jennifer A. Cabbage : Fresh leaves are best, but can be dried. Harvest leaves for drying as plant begins to flower. Dry very carefully - quickly, good air circulation, and with no overlapping of leaves. Flowers can be dried to add color to potpourri. Fresh leaves and flowers have a spicy, cucumber-like taste and an onion-like smell. Young leaves or peeled stems are good chopped in salads, or leaves can be boiled as a pot-herb. The flowers make a colorful addition to salads and a flavorful addition to lemonade. Add borage to cabbage-type vegetables, gravies, or spiced punches. In some areas of France, the flowers are dipped in batter and fried. Flowers can also be candied. Borage Flower Tea: handful of fresh leaves steeped in 1-2 quarts of water, add one or two sprigs of spearmint. Makes a refreshing summer beverage. Borage and Rosemary Wine: Steep a handful of fresh rosemary (or 2 tablespoons dried rosemary) and 2 tablespoons dried borage leaves in one bottle of white wine for a week or more. Strain through cheesecloth or a paper coffee strainer. Candied Borage Flowers: Brush flowers with lightly beaten egg white, then dip in superfine granulated sugar. Spread to dry. ----- From: Pat Peck Borage vinegar 1 1/2 cups fresh borage flowers (I add a little of the stem and leaves for more intense flavor), wash and blot dry. 4 cups white wine vinegar (do not use distilled white vinegar) Place in large jar. (I use mason jars with plastic over jar lip under lid). Heat vinegar to just before boil. Pour into jar. Stir. Place in dark place for 3 to 4 weeks. Go by and stir from time to time. P.S. You can cheat and add a tiny drop of blue food coloring if not blue enough. ========== 2.28 Horehound Latin name: Marrubium vulgare ===== 2.28.1 Growing horehound ----- From Jennifer A. Cabbage : Horehound is a perennial native to the Mediterranean and northern Europe, and is naturalized in the United States. It is a good border plant and doesn't require much attention, but is sometimes winter-killed. Horehound prefers a poor, dry sandy soil, and tolerates a wide pH range- all the way from 4.5 to 8. Horehound is easily grown from seed sown in shallow holes in fall or early spring. It can also be propagated from stem cuttings, root divisions, or layering. Space seedlings 8 to 15 inches apart. ===== 2.28.2 Harvesting horehound ----- From Jennifer A. Cabbage : Horehound flowers from June to September, but not always in its first year as plants that are grown from seed may take two years to bloom. Harvest the leaves and flowering tops in peak bloom, they are easy to dry, or can be used fresh. ===== 2.28.3 Using / preserving horehound ----- From Jennifer A. Cabbage : Horehound tea, cough syrup and candy: (Dried leaves may be used for tea.) Strip leaves from plant, chop into measuring cup. Measure out twice as much water as leaves. Bring water alone to boil, then add horehound. Boil for five minutes, let cool, and strain into jars. Refrigerate resulting infusion until needed. To make tea: Add twice as much boiling water as horehound infusion. Sweeten to taste. To make syrup: Add twice as much honey as horehound infusion and a little lemon juice. To make candy: Add twice as much sugar as horehound infusion, and add about 1/8 teaspoon cream of tartar per cup of infusion. Stir to dissolve, and cook over low heat until the hard ball stage (290F) is reached. Pour into buttered plate. Break into pieces when cool. ========== 2.29 Marjoram and oregano Latin names: The genera of Origanum sp. are subject to frequent changes ... like with Mentha, the botanists can't seem to make up their minds. The 'marjoram' mentioned below is Origanum majorana. The rest are lumped together under 'oregano'. Sweet Marjoram: Origanum majorana (former: Majorana hortensis) Oregano or Wild Marjoram: Origanum vulgare Pot Marjoram: Origanum onites Winter marjoram: Origanum heracleoticum Dittany of Crete, hop marjoram: Origanum dictamnus Also see 2.29.4, Mexican oregano and 2.29.4, Cuban oregano. ===== 2.29.1 Growing marjoram and oregano ----- From Jennifer A. Cabbage : Marjoram grows as an annual up to two feet tall in most parts of the United States due to climate, but it is a perennial in its native north Africa, Portugal, and southwest Asia. Marjoram prefers a light, fairly rich, well-drained, slightly alkaline soil, with a pH from 7 to 8. It like full sun. Marjoram is easily grown from seed that is sown in spring, or by cuttings taken in the summer. It can be induced to be perennial by overwintering indoors in pots. When grown indoors it has a tendency to trail that makes it good for hanging baskets. Marjoram makes a good companion plant for eggplant, pumpkin and zucchini. The genus Origanum contains about 20 species, of which five are common in herb gardens. Oregano (O. vulgare) is a perennial, native to Asia, Europe, and northern Africa. Pot marjoram (O. onites) is a close relative of sweet marjoram that is native to the Mediterranean, and O. heracleoticum is native to southeast Europe. Oregano grows to 2.5 feet tall, and flowers from late July until September. It is a sprawling herb and is therefore not well suited for growing indoors. Pot marjoram grows to two feet tall, and neither it nor dittany of Crete are hardy in cold climates. Dittany of Crete grows to one foot tall, blooms in summer or autumn, and like Pot marjoram, grows as an annual in cold climates. Dittany of Crete grows well indoors due to its small size and its flavor is very similar to that of common oregano. Oregano likes light, well-drained, slightly alkaline soil with full sun. Rich, moist soil makes the aroma and flavor of oregano weak. Oregano can be grown from seeds, stem cuttings, or root divisions, but seeds are sometimes slow to germinate. Also, plants grown from seed may not be true to the flavor of the parent plant, or may even be flavorless. Oregano makes a good companion plant for cauliflower but should not be planted with broccoli or cabbage. ===== 2.29.2 Harvesting marjoram and oregano ----- From Jennifer A. Cabbage : Marjoram: harvest the leaves as soon as blooming begins. They dry easily and can be frozen, but some people believe that drying the leaves actually improves the flavor, making it sweeter and more aromatic. Its flavor when fresh is closer to that of oregano. Harvest oregano leaves as plants begin to bloom. ===== 2.29.3 Using / preserving marjoram and oregano ----- From Jennifer A. Cabbage : Marjoram is great in tomato dishes, and with meats, onions, brussel sprouts, or mushrooms. Oregano is good with potato salad, fowl stuffing, peas, soups, scrambled eggs, omelets, tomato dishes, meats, beans, deviled eggs, spaghetti, chili, hamburgers and pizza. It is essential to Italian, Spanish, and Mexican dishes, and combines well with basil. Chicken Corn Soup with marjoram 2 cups chicken stock 2 cups chopped potatoes 2 cups fresh corn kernels 2 cups chopped cooked chicken 1/2 cup finely chopped fresh marjoram salt and pepper Bring stock to a boil, add potatoes, cover, cook until potatoes are barely tender. Add corn and cook for 5 minutes. Stir in chicken and marjoram, add salt and pepper to taste. Cook for about another 10 minutes. ===== 2.29.4 Which oregano do you have? ----- From: Chris McElrath : The word oregano comes from the Greek "oro" meaning mountain and "ganos" meaning joy. The generic stuff that nurseries sell is Origanum vulgare which is attractive, but of little culinary value. Many of you may have noticed that your oregano plants don't have much flavor. True greek oregano is the same as what is often called wild marjoram. In fact, I usually use marjoram in place of oregano in my recipes. Many nurseries interchange the labels freely. Greeks felt that the sweet smell was created by Aphrodite as a symbol of happiness. Bridal couples were crowned with it and it was placed on tombs to give peace to the departed. O. vulgare -- basic oregano, spreads by rhizomes, grows wild in England O. onites is an upright plant -- called pot marjoram O. heracleoticum -- winter marjoram, peppery and volatile flavor ----- Cuban oregano: From: sotrembi@saims.skidmore.edu (stephen otrembiak) >Someone just told me they purchased "cuban oregano" they wanted to know more about this intriguing plant. Apparently it is a succulent and has a very strong oregano flavor. He thought it was a strange plant and is reluctant to use it for culinary purposes. >If anyone has more info on this plant or knows where it can be purchased I would appreciate the info. From: Ann McCormick >I have recently purchased some Cuban oregano, with botanical name of "Coleus ambonicus". It has thick, almost fleshy leaves that are 1 to 2 inches long with a somewhat fuzzy surface. It has a wonderful fragrance that reminds me of oregano with a kick. >The garden shop owner told me she knew very little about it other that some of her customers use it in cooking and that it is should be grown like an annual here (Zone 6, Central New Jersey). From the botanical name (and its appearance) it is obviously not a true oregano. Have any of you grown this plant? Any information would be appreciated. From: herblady@super.zippo.com (Rastapoodle) It is Plectranthus, a tropical substitute for Oregano. It is totally safe, and very pungent, so a little goes a long way. Richters Herb in Canada should sell it. Here in Miami, it's almost a weed, as all of the Caribbean and Latin American residents treasure it. It grows easily from cuttings, prefers sun/semi-shade during the hottest part of the day. From: weed I don't know where you would get it in New York, Steve. Here in Northern California, it is sold in the herb section, usually in 4-inch pots. It's hairy, which is why I think you wouldn't want to use it in cooking. It's very pungent, though, great smell. There are enough good oreganos for cooking, I like to leave the really ornamental ones for growing. This plant needs *excellent* drainage, full sun and not too much water or it will bite the dust. I have one growing in a pot, and one growing in an old sandbox I'm turning into a rock garden. You can just break off a stem and put it in a pot for a new plant. I've given lots of them to people. I would bet that it's tender, and you'd have to bring it indoors in winter (we don't get cold enough here for me to find out). I had one growing on the bright, hot windowsill in my kitchen for a long time before planting it out, so that works, too. From: mouvedre@ix.netcom.com (BETH W SPROW) Cuban oregano is an excellent plant. I've used it in cooking and it is wonderful. Especially in salsas with tomatillos, tomatoes peppers etc. As a house plant its great. It needs practically no watering and its varigated with cream around the edge of creamy green leaves. From: ae@meer.net (Arthur Evans) Here's one shot in the dark ... In The Art of Mexican Cooking, Diana Kennedy describes the various kinds of oregano used in regional Mexican cooking (there are apparently at least 13 kinds), including the following: "There is [...] a large, juicy-leaved oregano grown and used fresh in the Yucatan Peninsula and Tabasco, mostly with fish. It is Coleus amboinicus (I have also seen it growing in Hawaii) and it is referred to in Tabasco as oreganon." Juicy-leaved could mean succulent, and something that grows in the Yucatan might well grow in Cuba ... ----- Mexican Oregano: From: Chris McElrath Mexican oregano is a general name for several plants, all of which have a strong oregano flavor: Poliomintha longiflora, Lippia graveolens, and Monarda fistulosa var. menthifolia. These are probably the most common but there are others. So, it comes down to: Mexican oregano is a common name which is used for several different species that grow in the southwestern US and Mexico. If you can find one, it probably has more flavor than the ubiquitous O. vulgare. ========== 2.30 Caraway Latin name: Carum carvi ===== 2.30.1 Growing caraway ----- From Jennifer A. Cabbage : Caraway is a hardy biennial native to Europe and western Asia. It grows to 2 1/2 ft. tall. Caraway like full sun, and does well in dry heavy clay soil that has a moderate amount of humus (pH between 6 and 7.5). It doesn't like having its roots disturbed. Caraway is easily grown from seed that is sown in either early spring or in the fall. Seeds planted in September will flower and produce seed the following summer. It occasionally matures in the third summer of growth. Plant seeds 1/4 to 1/2 in. deep, they will germinate in 7 to 21 days, or more. Space seedlings 12 to 24 in. apart. ===== 2.30.2 Harvesting caraway ----- From Jennifer A. Cabbage : Harvest seeds as soon as they begin to ripen to avoid shattering of the fruits. They ripen from June to August of the second year. ===== 2.30.3 Using / preserving caraway ----- From Jennifer A. Cabbage : Roots taste like a combination of parsnips and carrots, and they can be boiled like a vegetable. Young shoots and leaves can be cooked with other vegetables or can be chopped into salads. The dry seeds are used in rye bread, sauerkraut, cheeses, applesauce, soups, salad dressings, apple pie, cabbage dishes, potatoes, and stew. Seeds contain small amounts of protein and vitamin B. ========== 2.31 Catnip Latin name: Nepeta cataria, Nepeta mussinii ===== 2.31.1 Growing catnip ----- From snielsen@orednet.org (Susan L. Nielsen): To all catnip culture hopefuls... my own tale of woe. I guess the point was mainly to grow it for the cats, but I had anticipated waiting until the holidays and using it for gifts. The first time, I naively plunked the catnip among the mints and pennyroyals. The poor little transplant never pushed its roots out from the pot-shaped ball they came in. The neighbor cats ripped it out of the ground and played football with it all afternoon -- this I judge from its condition when I arrived home from work the second evening. Silly me, I thought then that a bit of wire would keep the cats off it. I tenderly re-planted the invalid Nepeta with a bit of poultry wire arranged over the top and staked into the soil. I have always wondered what happened to the wire... After this second violation, the plant did not look a likely candidate for survival. In medical terms, its condition was 'grave.' So I brought home another, and planted it in the top of a _large_, heavy imported Italian terra cotta pot. Filled with soil, this pot weighs in at about 75 pounds. Imagine my horror, when I returned home the following evening, to find the pot overturned, the soil excavated, the catnip plant nowhere to be found, but significant tufts of animal fur scattered among the wreckage. It passed through my mind that this might not be an ordinary cat at work, but, perhaps, Something Larger? The yellow tiger-colored hairs did, however, suggest a domestic visitor over an apricot catamount. I next (jaw set, grim determination in my eye) planted catnip in a plastic pot hung by 3 chains from the cross-bar of the clothesline. With pliars I closed the hook that passed through the eye of the bar. I arranged new chicken wire over the top of the pot. I put cast-off barbed wire at the base of the clothesline pole, and anchored it with iron stakes driven in at angles. I stood back to admire my work. It looked like an industrial construction project on the perimeter of a prison. I have always prided myself on effective design in the garden... On the following evening, I probably need not tell, the catnip had again been ravaged. The scene was improbable. The pot, still attached by one of three chains, hung at a debauched angle. Its contents had spilled into the barbed wire at the base of the installation. Among those wires were traces of catnip leaves, and quantities of yellow and white fur, soft fur, tinged with spots of blood. Bits of perlite from the potting medium clung to the red spots. The catnip, and the nipped cat, were nowhere in evidence. I adopted a philosophical outlook then, as I surveyed the result of the day's work. I decided it might be a better thing to not grow catnip in the garden. SuN. ----- Added 22Sep 96: From Judi Burley : Regarding Catnip. I use a cage over mine. Just an old birdcage. Then the cats can get at what grows out of the cage but the base plant is safe. By the way I put the cage over the plant and then drive the cage into the ground well. Works great. ----- From Jennifer A. Cabbage : Catnip is a very hardy perennial that is native to the dry regions of the Mediterranean, inland Europe, Asia, and Africa. Cataria grows to 4 feet tall and somewhat resembles stinging nettle. Mussinii grows to 1 foot, sprawls. It has a citrus-like scent and is sometimes called catmint. In order to keep cats away from catnip avoid bruising the leaves, which releases the oils. "If you sow it cats won't know it, if you set it cats will get it," is an apt saying. Catnip loves full sun but can tolerate partial shade, and does well in almost any garden soil (pH between 5 and 7.5). It is more pungent when it is grown in sandy soil with full sun. Catnip is easily grown from seed, and can also be propagated from root division. Plant seeds 1/4 in. deep or shallower, they will usually germinate promptly. Space seedlings 18 to 24 in. apart, they transplant fairly happily. (However, transplanting them brings them to the attention of the felines.) Catnip grows well in pots and windowboxes, and even though it is a perennial, it may have to be re-planted a couple times a year to replace those plants ravaged by the cats. ===== 2.31.2 Harvesting catnip ----- From Jennifer A. Cabbage : Harvest as needed for fresh leaves. Harvest flowering tops for drying, usually in July and September. ===== 2.31.3 Using / preserving catnip ----- From Jennifer A. Cabbage : Catnip can be used to add an unusual flavor to sauces, soups and stews. ========== 2.32 Lovage Latin name: Lovage: Levisticum officinalis (Ligusticum levisticum) Scotch lovage: Ligusticum scoticum (this one is commonly called Lovage in the UK) ===== 2.32.1 Growing lovage ----- From: nmm1@cam.ac.uk (Nick Maclaren): This is a broad-leaved, tall (6-10') and (for an umbellifer) long-lived perennial. It has deep fleshy roots, and prefers deep, well-drained soil with some moisture in a light but not necessarily sunny position. It dies down completely in the winter and will survive the top inch or so of the soil freezing solid. It may be grown from seed, small plants, or by splitting older ones in its dormant season. It spreads slowly but is not invasive. From HeK: If you give it good soil and plenty of sun it'll go for the height record in your garden - I've seen plants that were over 3 m (10') high. On the other hand, in a poor spot it'll only get to about 50 cm (2'). The roots will be enormous no matter where it grows. You can propagate it from pieces of root, and it's an 'easy to garden' plant - nothing will crowd it out and I have yet to see an unhealthy plant. ===== 2.32.2 Harvesting lovage ----- From: nmm1@cam.ac.uk (Nick Maclaren): The leaves can be used fresh or dried in the usual way, or the seed can be harvested for winter use. An established plant produces huge heads of seeds. From HeK: The roots are used in cooking in Europe. Dig them, take a step or two back, try to dig again. Give up, and at least try to break off a chunk or two. Dry these in small chunks and powder before use. Caution - very little goes a long way. You pick the seeds when they turn brown; dry them and add as a spice to your foods. You pick a leaf a year (they have a very strong taste and are -really- large), dry it and use it as a spice. You can pick a leaf- or flowerstalk and shoot peas - it's much more fun than weeding the garden, and you might hit a fly or two, too ;) or you can use it as a drinking straw. ===== 2.32.3 Using / preserving lovage ----- From: nmm1@cam.ac.uk (Nick Maclaren): It has a taste rather like celery with a hint of yeast extract, and is a traditional flavour enhancer; it can be used in quite large quantities. The young leaves are excellent chopped in salads, but the normal use is to put the older leaves or seeds in soups, stews, casseroles, stock etc. The seeds will keep for a year or two (for cooking) in a tightly closed jar. It is an extremely useful herb. From HeK: It's the main spice in all those dried soups - in Germany it has been called the Maggi-herb, after one big dried soup firm over there. I add it to all kinds of stews and soups, and it fits nicely in a spicemix with ginger, sweet pepper, cayenne, turmeric, garlic powder... sorry, have to go cook something now. And oh yes, you can also candy young stems of lovage. I wouldn't vouch for that taste, though. Anyone want to try? Let me know how many you managed to eat ;) ===== 2.32.4 Which lovage do you have? ----- From HeK: Scotch lovage can be used like lovage. Can't say how it differs from lovage, though, as it doesn't grow here. I imagine the taste is milder - how else can you explain that the English make a stew out of lovage leaves? ========== 2.33 Savory, Summer and Winter Latin name: Summer savory: Satureja hortensis Winter savory: Satureja montana ===== 2.33.1 Growing savory ----- From: nmm1@cam.ac.uk (Nick Maclaren): Summer Savory: This is a medium-sized (1') annual, and needs reasonably warm, damp conditions for germination, but needs only a little water thereafter. It has small seeds, so don't sow it too deep. It may be possible to sow it for succession in warmer climates than the UK, but it isn't here. Winter Savory: Treat it exactly as common thyme (thymus vulgaris), which it closely resembles; however, it is slightly more compact, darker leaved and has white flowers. Like thyme, it makes a good edging plant. From: Esther Czekalski Summer savory is sometimes called the bean herb because it goes so well with green beans. It is a much more delicate plant than winter savory and in my experience, can handle a little more shade. In my zone I can only grow it as an annual; winter savory will overwinter and stay almost evergreen if it's mulched a bit. ===== 2.33.2 Harvesting savory ----- From: nmm1@cam.ac.uk (Nick Maclaren): Summer Savory: The leaves can be used fresh or dried in the usual way. Winter Savory: The leaves can be used fresh or dried in the usual way, but it is evergreen in the UK (again, exactly like thyme). ===== 2.33.3 Using / preserving savory ----- From: nmm1@cam.ac.uk (Nick Maclaren): Winter Savory: It has a flavour somewhere between thyme and summer savory, but is slightly bitter. It can be used as an alternative for either, and makes an interesting change, but be careful not to use too much. It is nothing like as bitter as hyssop. Summer Savory: It has a special affinity for beans and is known as the "Bohnenkraut" in Germany - adding it to bean salad turns horse food into a delicacy! It can also be used in salads, and for other flavouring. From: Esther Czekalski I like to get a bite of summer savory in salads, too, lettuce salads, potato salads, whatever. The leaves are fairly small so I just strip them from the stem and throw them in; chop them if you don't love herbs as much as I do. You can use it in soups and things but the flavor is so delicate that you might not know that you did! It would be better served chopped as a topping to hot dishes. (Put the winter savory in while it's cooking.) The winter savory can be kept whole, tied with other herbs and taken out of the soup before serving. Has anyone ever used savory for it's smell? I wonder if it wouldn't add a nice note to a lemony mixture. I just don't know if it lasts. Also, I have never preserved either variety so can't tell you what works best. ========== 2.34 Rue Latin name: Ruta graveolens ===== 2.34.1 Growing rue ----- From: nmm1@cam.ac.uk (Nick Maclaren): It is a short-lived (c. 5 years) evergreen perennial 1-2' high, and seems totally indifferent to soil. It takes incredibly easily from cuttings and responds very well to being hacked back when it gets leggy. Apparently it can also be grown from seed. Jackman's Blue is the most decorative variety, and tastes the same as the common green one. It is hardy in the UK, but I don't know how much frost it will take. ===== 2.34.2 Harvesting rue ----- From: nmm1@cam.ac.uk (Nick Maclaren): Don't bother, unless you are Italian! ===== 2.34.3 Using / preserving rue ----- From: nmm1@cam.ac.uk (Nick Maclaren): It is extremely bitter, and is used in very small quantities in Roman (ancient) and Italian cookery - but do experiment, because it really does add something. There is an Italian liqueur called (surprise!) Ruta, which has a branch of rue in the bottle, but is too bitter for most foreigners to drink :-) From HeK: It is also considered slightly toxic nowadays. Sensitive people can develop photosensitivity due to the coumarins in the plant when handling it; these folks should not ingest it. Otherwise, small amounts not too often should be OK - but if you can't take it then don't take it. ========== 2.35 Rocket Latin name: Eruca sativa ===== 2.35.1 Growing Rocket ----- From: nmm1@cam.ac.uk (Nick Maclaren): It is a quick-growing annual about 2' high, and even in the UK will produce seed in well under a growing season. Sow it every few weeks for succession, and leave one early sowing for seed. It will probably escape, but is not a pernicious weed. A late sowing will last until the first severe frosts. ===== 2.35.2 Harvesting rocket ----- From: nmm1@cam.ac.uk (Nick Maclaren): Use its leaves fresh. ===== 2.35.3 Using / preserving rocket ----- From: nmm1@cam.ac.uk (Nick Maclaren): It has a smoky taste, and is used to enliven salads - it gives some flavour even to supermarket Iceberg lettuce! It is probably the best of the traditional (but now neglected) salad plants, and is well worth the space even in a very small garden. ========== 2.36 Angelica Latin name: Angelica archangelica ===== 2.36.1 Growing Angelica ----- From: nmm1@cam.ac.uk (Nick Maclaren): This is a broad-leaved, monocarpic biennial or perennial (i.e. it takes 2-5 years to flower, and then dies) 6-10' high. It likes half shade (to reduce the grass cover), and damp, rich soil. Given the right environment, it will self seed and keep itself established. If you have a very hot, dry garden, don't bother with it. It looks very much like lovage, but smells entirely different. From HeK: If you keep the flowerstalk down (break it off every time you see it emerge) the plant will be perennial - until it does flower. ===== 2.36.2 Harvesting angelica ----- From: nmm1@cam.ac.uk (Nick Maclaren): Cut the side-shoots (which can be quite thick stems) before they become stringy - this is in May or June in the UK, and is just as the flower heads start to open. You can also cut the flower shoots off a little earlier, which will have the effect of keeping the plant alive for a year or so longer, but it will die after about 5 years anyway. ===== 2.36.3 Using / preserving angelica ----- From: nmm1@cam.ac.uk (Nick Maclaren): Candied angelica stems Cut the shoots into strips about 6" long and 1/2" wide, and remove untidy bits. Blanch them (i.e. bring them to the boil and throw away the water). Then candy them, using gradually increasing strengths of sugar syrup. When they are done, dry them and keep them, but don't throw away the syrup; it keeps for at least a year in the refrigerator and for a long time just in a jar. They can be used for decoration, in fruit salad, in ice cream and so on. The syrup can be used for sweetening such things, and adds a strong angelica taste. I recommend angelica ice cream, made with the chopped stems, syrup and Chartreuse (an angelica-based liqueur) - this recipe is my own invention, incidentally, and this is the first publication :-) The young leaves and stems are also naturally sweet, and can be used in stewed fruits or other puddings, or used in pot pourris. From HeK: This is a survey. Have you eaten candied angelica stems? Did you like it? Would you eat them again? Reply to HeK@hetta.pp.fi, please use Subject: Candied angelica. Survey results will appear in subsequent editions of this FAQ. ========== 2.37 Sweet Cicely Latin name: Myrrhis odorata ===== 2.37.1 Growing sweet cicely ----- From: nmm1@cam.ac.uk (Nick Maclaren): You have a wild garden, a long way away from anywhere else? No? Then don't grow this. Sweet cicely likes half shade and a moist, rich soil (like angelica), but is horribly invasive when it likes the conditions. It is a perennial 2-3' high, with deep roots. Like most umbellifers, the individual plants are short lived, but it seeds itself like crazy. Its leaves are a pretty mottled green, and are large and fairly deeply cut. ===== 2.37.2 Harvesting sweet cicely ----- From: nmm1@cam.ac.uk (Nick Maclaren): Its leaves can be dried, though this is tricky, or its seeds can be collected. ===== 2.37.3 Using / preserving sweet cicely ----- From: nmm1@cam.ac.uk (Nick Maclaren): It is naturally sweet (like angelica), but has a mild aniseed flavour; very pleasant, if you like aniseed. It can be added to stewed fruits, other puddings etc., or used in pot pourris. ========== 2.38 Mexican Mint Marigold (MMM)/ Mexican Tarragon Latin name: Tagetes lucida (T.florida). Common names: Mexican Marigold Mint, Mexican Mint Marigold, Mexican Mint Tarragon, Mint Marigold, Texas Tarragon, Sweet Marigold, Cloud Plant, Yerbanis, Hierba anis, Coronilla, Pericon ===== 2.38.1 Growing MMM ----- From: Chris McElrath The following descriptive information is taken from "The Herb Garden Cookbook" by Lucinda Hutson. Characteristics of MMM: "Glossy lance-shaped leaves, finely serrated:strong anise scent; brilliant golden marigold-like flowers in fall; perennial". MMM likes "loose, well-draining soil; full sun" Propagation: roots easily in water; readily reseeds Plant seeds in the fall, germination in a few days. Mature plant will be appr. 2 feet tall and 1 foot wide. Especially good in hot, dry conditions where French tarragon won't grow. ===== 2.38.3 Using / preserving MMM ----- From: Chris McElrath MMM is the best available substitute for Tarragon (see 2.11). The french word for tarragon is "Estragon" which means "little dragon". MMM lacks the fiery flavor of tarragon, but its anise flavor is more pronounced. In Mexico MMM is used as a medicinal tea to calm stomachs and nerves, cure colds, alleviate hangovers. Allegedly, the Aztecs used MMM in a numbing powder which they blew into sacrificial victims' faces to calm their fears. Besides as a tarragon substitute, MMM can be used as a pleasant tea flavoring. It is tasty added to sangria, punches, mulled cider. Also good in vinaigrettes. Recipes From: Chris McElrath Mexican Mint Tarragon Chicken This recipe I have tried and it is quite good. It comes from Lucinda Hutson's "The Herb Garden Cookbook" 4 boneless chicken breasts salt and pepper to taste 3 green onions, with tops 2-3 cloves garlic, minced 2-3 Tbsp fresh marigold mint, chopped 3 Tbsp Dijon mustard 2 tsp. honey2 Tbsp butter, softened 1 Tbsp white wine Slightly flatten chicken breasts and trim excess fat. Sprinkle with salt and pepper. Set aside. Combine the remaining ingredients to make a thick paste. Place appr. 1 1/2 Tbsp. of the paste on each breast. Roll up tightly. Place seam side down on a lightly oiled baking dish and dot breasts with any remaining herb mixture. Bake in preheated 350 degree oven for about 30 minutes. Slice into medallions to serve. Marigold Mint Vinaigrette 1 egg yolk 1 large clove garlic, minced 2 1/2 tsp Dijon mustard 1/4 tsp freshly ground black pepper 1 tsp honey 1/4 cup MMM vinegar or tarragon vinegar 1 Tbsp chopped MMM 1/2 cup olive oil pinch of salt and cayenne Blend the egg yolk, garlic, mustard, pepper and honey with a fork. Add the vinegar and chopped herbs; mix well. Slowly whish in the oil in a steady stream until thickened. Adjust seasonings. Tomatoes Rellenos 4 med. size tomatoes Salt 3 cloves garlic, minced 4 Tbsp fresh lime juice 3 Tbsp MMM vinegar or tarragon vinegar 1/4 cup olive oil 1/2 tsp dried mustard 1 Tbsp tomato paste 1 tsp brown sugar 1/2 tsp crushed dried red chile 3 tbsp marigold mint, finely chopped 2 tbsp parsley, minced 1 1/2 cups cooked corn kernels, chilled 2 small zucchinis, chopped 4-6 green onions, chopped 1 green or red pepper, chopped salt and pepper to taste Peel tomatoes (if desired) by plunging them in boiling water for 30 seconds, then immediately immersing them in cold water. Cut tops off tomatoes and remove some of the pulp. Lightly salt the shells and invert them on paper towels to drain. Make the vinaigrette by combining garlic, lime juice, vinegar, olive oil, dried mustard, tomato paste, brown sugar, and half of the fresh herbs. Dribble a small amount of vinaigrette (reserve half) into each shell, and chill. Combine corn, zucchini, green onion, bell pepper, salt, pepper and the remaining herbs. Mix with remaining vinaigrette and chill for several hours. Generously stuff each tomato with the corn/squash mixture, and drizzle any remaining vinaigrette over the top. ----- From: Fran Following is a really good marinade using Mexican Mint Marigold. It's from our herb society's soon-to-be-published cookbook. I made it yesterday and marinated some chicken breasts in it before grilling. Delish! But first a comment about Lucinda Hutson, from who's book Chris took the MMM info. She has come down from Austin (to San Antonio) several times to speak to our club. She is one of the most delightful people! The first time she had slides of her house and garden - to die for! The next time she talked about her newest book on tequila and had slides of her travels in Mexico researching it. She obviously had a *lot* of fun. Now for the marinade. Herb Marinade (Marjie Christopher) 1 cup red wine vinegar 1/2 cup olive oil 1/4 cup lemon juice 1 tablespoon dried onion flakes 2 tablespoons sugar 2 tablespoons chopped fresh oregano leaves 2 tablespoons chopped fresh Mexican Mint Marigold or French Tarragon leaves 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon Worcestershire sauce Pour wine vinegar into blender jar. Add remaining ingredients; blend at low speed for 10 seconds. Pour into jar with tight cover and refrigerate. Makes 1 3/4 cups. Good as marinade for poultry, beef, pork, or lamb. ========== End of part 3 of 4 ========== -- Henriette Kress HeK@hetta.pp.fi Helsinki, Finland http://sunsite.unc.edu/herbmed FTP: sunsite.unc.edu or sunsite.sut.ac.jp /pub/academic/medicine/alternative-healthcare/herbal-medicine/ Medicinal and Culinary herbFAQs, plant pictures, neat stuff, archives...