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| Celtic Radio Community > From Your Kitchen to My Plate > Herbs |
| Posted by: Elspeth 11-Aug-2005, 04:24 AM |
| I am discovering the joy of cooking with herbs. I grew this summer thyme, oregano and rosemary. And, of course garlic goes in most everything I can think of. What I need is a good list of herbs and what they are used for. Complicated recipies are beyond what I can manage between football/cheerleading/baseball/marching band/work schedules. But I have found cooking with herbs can upgrade any meal and is just dang fun.  So, shadows, got a good list of herbs and their uses? And any tips on indoor growing as winter approaches. Perhaps cooking with herbs can become its own subcatagory?  |
| Posted by: Shadows 11-Aug-2005, 03:44 PM |
| Elspeth I have been growing and cooking with herbs for so long I do not even think about others not using them! We will let this topic you started serve as the offical cooking with herbs section for now. I will look through my archieves for links to sites that reference herbs in cooking and post them here... I also will recommend some good herbal books... give me a few days to gather it all in one place. I think others here will benefit and find enjoyment from this topic... good idea! |
| Posted by: Elspeth 12-Aug-2005, 07:21 AM |
| Thanks shadows! I look forward to your posts. |
| Posted by: Shadows 13-Aug-2005, 06:49 AM |
| Here is a quick and easy summer recipe using basil and tomato... Recipe Name: BASIL TOMATOES Category: SALADS Serves: 4 3 Medium tomato 2 tbsp olive oil 1 tsp basil 1 tsp vinegar Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add pinch garlic powder. Chill at least 2 hours. -------- I add crumbled blue cheese or parmesian chesse when I make this. |
| Posted by: Shadows 13-Aug-2005, 06:53 AM |
| One of the books in my collection is: Early American Herb Recipes by Alice Cooke Brown Library of Congress Catalog card number: 66-17772 This book also cover medicinal uses of herbs. |
| Posted by: Shadows 13-Aug-2005, 06:57 AM |
| Since you grew Thyme this year you should try this recipe. I can be converted to cook in your oven at home, we use this one while camping. Recipe Name: BAKED ONIONS WITH THYME Category: 18TH CENTURY Serves: 6 SOURCE SHADOWS 6 medium red or white onions (3 1/2 lb) 3 Tblsp fine-quality extra-virgin olive oil 10 fresh thyme sprigs or 1 Tsp. dried thyme Fine sea salt to taste 1/2 Cup Chianti or other dry red wine 1/4 Cup water Oil and Preheat dutch oven to 400°F (hot). Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter. Arrange onions, trimmed ends down in dutch oven. Drizzle with oil. Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions. Bake, with majority of coals on lid, basting with pan juices twice during baking, 40 minutes. Add water to oven and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature. Makes 6 (first course) servings |
| Posted by: Shadows 13-Aug-2005, 06:59 AM |
| Here is another using Thyme: Recipe Name: THYME-ROASTED POTATO W/ BALSAMIC VINEGAR Category: VEGETABLES Serves: 6 2 Pound small red-skinned potatoes, scrubbed, halved Olive oil 4 Tblsp chopped fresh thyme 2 Tsp. garlic salt 1 1/2 Cup white or regular balsamic vinegar 3 Tblsp sugar Preheat oven to 400°F. Place potatoes in large bowl. Generously coat potatoes with olive oil. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Coat large rimmed baking sheet with olive oil. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total. Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme. Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes. |
| Posted by: Shadows 13-Aug-2005, 07:02 AM |
| Here is one using Rosemary, this one is very, very good! Recipe Name: SEARED VENISON W ROSEMARY AND CHERRIES Category: 18TH CENTURY Serves: 4 1 1/2 Tsp. teaspoons chopped fresh rosemary 1 Tsp. coriander seeds 1 Large garlic clove 1 1/2 Tsp. teaspoons extra-virgin olive oil 1 Pound venison tenderloin 1/4 Cup dry red wine 1/4 Cup dried tart cherries 2/3 Cup beef broth 1/2 Cup water 1 Tsp. cornstarch 2 Tblsp black-currant jelly Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil (this can be done ahead of time at home). Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes. Preheat dutch oven to 450°F ( hot ). Add remaining teaspoon oil, tilting oven to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total. Roast venison ( majority of coals on lid ) until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and keep warm. Add wine and cherries to oven and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to oven. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4-inch-thick slices and serve with sauce. You can subsitiute beef for the venison, but not quit the same. |
| Posted by: Shadows 13-Aug-2005, 07:10 AM |
| Here is one more, then I will go look for my herb books and post the titles here. Recipe Name: LIME ROSEMARY ROAST CHICKEN Category: POULTRY Serves: 6 SOURCE SHADOWS 1 Whole roasting chicken, about 7 pounds 3 Whole limes 3 Tblsp dried rosemary, lightly crushed 3 Tblsp butter 5 Clove garlic salt and pepper to taste This chicken can be made at home, on the grill, or camping in a dutch oven. Preheat oven to 400 f *** Wash chicken & pat dry. Place the chicken in a shallow baking pan , in dutch oven or on a platter if grilling. Season liberally with salt, pepper & rosemary; season the skin, under the breast skin & in the cavity. Peel 3 cloves of garlic and crush. Place in the birds cavity. Slice other 2 cloves of garlic and place under skin with other seasonings. Wash limes. Heat briefly in the microwave ( about 30 seconds ) if camping just bruise the limes and proceed; remove & roll several times on table top or counter. This step will maximize the juice in the limes. With a toothpick or skewer, pierce two of the limes all over several dozen times. Place 2 limes in the cavity of the chicken. Place the chicken in the hot oven. After first 15 minutes, reduce heat to 325. Bake for an additional 1 1/2 hours. During the last 30-45 minutes, baste chicken with the juice of one lime mixed with melted butter and some of the pan juices.. Remove from oven. Let stand for 10 minutes or so. Remove limes, carve & serve. *** To cook on grill: Follow directions as above but sew the cavity shut and cook over indirect heat, turning as needed. Cooking on a rotisserie works well. Baste more fequently. *** To cook in a dutch oven: Follow directions above..place majority of coals on lid, baste more frequently. Start oven out hot then move to cooler part of fire. Notes: Cooking with the skin on produces a very moist chicken. If limiting fat intake is an issue, remove skin before eating. |
| Posted by: Eventide 15-Oct-2005, 03:40 AM | ||
Herbs: leaves of low-growing shrubs that usually grow in the temperate zone. Herbs are at their best when they are young and freshly picked. Any herbs you buy sealed in a jar should ideally be replaced every six months, less if they have been stored near a heat source or in the sunlight. Common Herbs: *************************************************** Basil- leaves and stems of the basil plant(mint family). Most have green leaves, but opal basil is purple. Lemon basil and cinnamon basil have green leaves with strong fragrances and flavours. Sweet, mint-like, clove taste. Cooking uses- Medittereranean dishes. Italian Pesto. Pasta. Tomato sauces. Seafood. Vegetables. Forms- fresh, dried, flaked General health Benefits- Digestive aid. **************************************************** Bay- Leaves of the bay laurel tree. Two main varieties are Turkish(1 to 2 inch oval leaves) and the Californian(narrow, 2 to 3 inch leaves). The Turkish bay leaves have a more subtle flavour. Pungent, sharp, bitter taste. Cooking uses- Soups. Stews. Pickling. Seafood. (Most people remove the leaf before serving but I don't!) Forms- Whole, dried. General health benefits- Helps against Dyspepsia, loss of appetite, colds, viral infections, low blood sugar and migraines. **************************************************** |
| Posted by: Eventide 17-Oct-2005, 12:35 AM |
| Chives- Leaves of the chive plant (onion family). Bright green, long, hollow, thin leaves. May have sharp onion or garlic flavour. Attractive garnish for many savory foods. Cooking uses: Garnish, soups, stews, fish, eggs, cheese, salads.(usually added towards the end of the cooking period to maintain flavour) Forms: Fresh, dried. General health benefits: appetite enhancer, stimulates the immune system. *********************************************** Chervil- Leaves of the chive plant (parsley family). Curly dark green leaves. Mild, parsley flavoured with a hint of anise. Helps to bring out the flavour in other herbs. Cooking uses: Pasta, vegetables, cheese, fish, veal, soups.(usually added towards the end of the cooking period to maintain flavour) Forms: Fresh, dried. General health benefits: Diuretic, expectorant, relief for excema, lowers blood pressure. *********************************************** Cilantro(coriander)- Leaves of the coriander(cilantro) plant carrot family). Bright green leaves and stems with a strong fragrance. Pungent and parsley-like with a hint of citrus. Cooking uses: Asian, Carribean and Mexican dishes. Vegetables, meats, poultry, salads. Form: Fresh General health benefits: Appetite stimulant, digestive aid. ************************************************ |
| Posted by: Eventide 17-Oct-2005, 11:41 AM |
| Dill- Leaves and seeds of the dill plant(parsley family). This annual herb grows up to height of about 3 feet and has feathery green leaves(dill weed). Mild, somewhat sour flavour. Heating brings out the flavour of the dill seed, which is stronger and more pungent than that of the leaves. Fresh dill quickly looses fragrance suring heating, so should only be added toward the end of cooking. Cooking uses: Pickling, meats, seafood, salads, eggs, sauces. Forms: Fresh, dried. General health benefits: Digestive aid, soothes the nerves, relieves halitosis. ******************************************* Fennel- Leaves and stems of the fennel plant. Oval, green or yellowish-brown dried fruit(parsley family). Flavour is like anise, but sweeter and lighter. Seeds are available whole and ground. Cooking uses: Pickling, sauces, salads, eggs, soups, seafood, sausages, garnish, potatoes. Forms: Seed. General health benefits: Anti-spasmodic, relieves intestinal cramps and stomach pain, relieves a stuffy nose. ******************************************** |
| Posted by: stoirmeil 17-Oct-2005, 12:28 PM |
| These are great! Thanks, Eventide! Fennel tea is also a good throat gargle in a pinch, for a sore throat or laryngitis, because of the demulcent quality. (Fennel plus marsh mallow/althea officianalis is excellent for laryngitis). It is also said to be a good tea for nursing mothers, because it increases the milk flow (="galactogogue"), and also gets into the milk in trace amounts and can help settle a colicky baby's stomach. I'm a great fan of fennel. I always add some fennel seed when I make bean or lentil soups. Fresh fennel stalks in season are fun to surprise little kids with, too, because it looks like celery, but tastes like licorice! |
| Posted by: Eventide 17-Oct-2005, 03:41 PM |
| Thanks Stoirmeil. There are so many benefits to herbs, most of them are unadulterated throughout the centuries. With the world getting smaller every year, so many of these products are easy to find on the market. Marjoram- Leaves of the marjoram plant(mint family). Oval, inch-long, pale green leaves. Mild, sweet flavour that tastes like oregano. Wild marjoram is another name for oregano. Add marjoram at the end of the cooking time so the essence does not dissipate. Cooking uses:Meats(lamb and veal), poultry, vegetables, sauces and salad dressings. Forms: whole, ground. General health benefits: Mild tonic, toothaches and relief for dyspepsia(heart burn) ********************************************* Mint- Leaf of spearmint plant. Sweet, cool aftertaste. Bright green leaves with purple tinged stems. There are over 30 species of mint(ie. spearmint, peppermint) Peppermint is more pungent than spearmint. Peppery flavour with a sweet cool aftertaste. Mint is used in sweet and savoury dishes and in drinks. Cooking use: Tea, lamb, sauces, fruit dishes, baking, desserts. Forms:Dried, flaked, extract. General health benefits: Digestive aid, breath freshener, colds, flu, headaches, insomnia. ********************************************* Oregano- Leaves of the oregano plant. Similar to marjoram but is not as sweet and has a stronger, more pungent flavour and aroma. Larger, coarser plant with pink or white flowers. Mediterranean oregano is milder than the Mexican variety. Aromatic, slightly bitter. Cooking use: Tomato sauces, chili powder, BBQ sauces, soups, eggs, Italian and Mexican dishes. Forms:Fresh, flaked. General health benefits: Leaf infusion relieves nervous headaches. ********************************************* |
| Posted by: Shadows 17-Oct-2005, 04:10 PM |
| I see all the standard uses for each herb ( thank you Eventide ), yet that limits what flavors you can achieve. I see you list mint for Lamb, have you ever tried it with a beef roast? Turns out great ( I have a recipe for English Roast Beef somewhere on here that does just that. ) Have you tried combinations of the different herbs, rosemary and marjorum make a wonderful combination with poultry, beef and pork... through in some sage and you will be amazed. Vanilla bean or extract with ham makes an interesting flavor combination... butter, vanilla and ham steak fried... oh talk about eating good! Don't limit your creativity by using the old standards... remember flavors and use your imagination to blend and create, be brave! |
| Posted by: stoirmeil 17-Oct-2005, 04:28 PM |
| Speaking of things you might not normally consider -- one of my favorite herb blends is Herbes de Provence, which actually has lavender in it. It is the best seasoning for making a delicate soup (as a cream soup it's even more elegant), which can be served hot or cold, out of those little orangey-red lentils, with some fresh, thin-sliced fennel stalk as a garnish. Those little lentils cook fast and they are so tender you don't even have to soak them first. Put the herbs in when they are about 2/3 done so the heat doesn't kill them. Put the soup through a strainer when it cooks down, to get it smooth, add cream and heat to serving temperature. I like to put the fresh fennel slices in at the very end, just to warm through, so it stays crunchy. The first time I made this I almost ate the whole pot myself standing at the counter. Herbes de Provence: savory, rosemary, cracked fennel, thyme, basil, tarragon, lavender, and marjoram. Also -- when you get those "three-leaf clovers" in the spring, pick them and strew a few over your spring dandelion salad! I mean wood sorrel, of course, not real clover -- the tiny shamrocks. http://www.colby-sawyer.edu/images/image_1300.jpg Use them sparingly, as a garnish, and only in the spring when they are young, or there may be a bit too much oxalic acid in them to be good for you. But there's an amazing tart lemony flavor to them, and the acidity releases the iron from bitters like dandelion for a good spring tonic effect: Toss: 2 cups of fresh picked dandelion, washed and dried 4 cups raw spinach 1/2 cup sliced black olives (I like Shadows' idea of stuffing the olives with garlic) thin rings of sliced green onion tops a good palmful of the sorrel leaves couple handfuls crumbled feta cheese olive oil and vinegar If you had the soup and the salad, and a good crusty bread and butter and mild cheese (Edam would be good), and a crisp white wine, it would be a spring supper. Too bad fall is what's in the air -- but we'll get another spring. |
| Posted by: Shadows 17-Oct-2005, 04:31 PM |
| See now we are talking HERBS ! |
| Posted by: Eventide 19-Oct-2005, 01:29 PM |
| Sounds delicious! I just thought it would be nice to outline the simple basics for those who need a place to start. I can't cook without herbs, I have had the pleasure of growing my own this year. I make my own curries, sauces and rubs too. Although I must admit I've never considered the vanilla bean for meats, more like sauces, puddings, baked goods and compotes. If you enjoy Herbes de Provence, you may wish to try a blend of Quatres Epices as well, it's a staple in french cuisine. 4 tsps. freshly ground white peppercorns 3 1/2 tsps. freshly grated nutmeg 3 tsps. ground ginger 1 1/2 tsps. freshly ground cloves This is frequently used in French charcuterie and in slowly cooked meat and poultry dishes. My recipe for Herbes de Provence for mediterranean dishes. 2 tsps. dried thyme 1 tsp. dried basil 1 tsp dried marjoram 1 tsp. dried rosemary 1 tsp. dried savory 1/2 tsp. ground fennel 1/2 tsp. dried lavender I love lavender, it's the first memory I have as a child. Epices Fines Traditionally used to enhance the flavour of pork. 6 bay leaves, crumbled 3 tablespoons freshly grated nutmeg 3 tablespoons white peppercorns 2 tablespoons cloves 2 tablespoons dried thyme, crumbled 2 tablespoons sweet paprika 1 tablespoon dried basil, crumbled 1 tablespoon ground cinnamon 1 tablespoon winter savory, crumbled. Grind finely. |
| Posted by: stoirmeil 20-Oct-2005, 09:53 AM |
 That's an herb trick with the sorrel that keeps me eating spinach. I just don't care for the flavor of raw spinach, but it's so good for me that I want to keep eating it. So I mask it with sorrel in season, or fresh cilantro or basil in the salad (both of which I adore).Your fine spices recipe reminds me of the blend used to season French Canadian pork pies (a holiday favorite from my childhood). It isn't really the same, but my "inner nose" went to the file room and got the memory when I read the list. It does seem related, perhaps because the defining ingredient of the pies is pork. This is every bit as "Canuck" as hockey. So delicious, and so aromatic while they are baking. And a great, easy introduction for people who might never think of using sweet "baking" spices together with the more pungent herbs in a meat recipe:TOURTIÉRE (Pork Pie) 1 lb. ground beef 1 lb. ground pork 3/4 to 1 cup chopped onion 1/4 to 1/2 cup chopped celery 2 Tablespoons dried parsley 1 cup beef bouillon 1 teaspoon salt some pepper (don't be shy with the pepper) 1/16 to 1/8 teaspoon each of rubbed sage, nutmeg, ground cloves and cinnamon (we like it spicier) 1/2 cup fine bread crumbs enough pastry for a 2 covered 9-inch pies Brown 1 pound ground beef and 1 pound ground pork. (If you are concerned about fat content, start with the leanest meat you can get. It's hard to take the fat off by letting it rise and congeal in the refrigerator, because there is very little liquid to the mixture.) Add chopped onions, chopped celery, dried parsley, beef bouillon, salt, pepper, and sage, nutmeg, cloves, and cinnamon. Cover and cook for 30 minutes. Add 1/2 cup fine bread crumbs and cook with the cover off until the mixture thickens. The mixture should be moist, with little liquid. Remove as much grease as possible. Preheat the oven to 450F When the mixture is cool, make the pies. Pierce vents in top. Bake the tourtières at 425 degrees for 15 minutes, then at 350 degrees for 30 to 40 minutes. Cool slightly before slicing and serving. These freeze very well "raw" before baking (thaw before putting into oven and bake immediately), if you are making great quantities ahead, and leftovers, when there are any, reheat in the oven very well too. Can also be eaten cold. Some versions of this call for about a clove of garlic as well. My mother's sister, who was the receiver of the sacred tradition and the designated "tootkay" maker for the whole tribe, would have been horrified to contemplate it. I personally would not want to change one flaky morsel of crust or spicy forkful of filling from her recipe. We liked home made applesauce with it on the side, except for my brother, who was a perverse little beast and used to cover his piece of pie with ketchup.  |
| Posted by: Shadows 21-Oct-2005, 04:15 PM |
| This is my version of Pork Pie: Recipe Name: TOURTIERE DE QUEBEC (QUEBEC PORK PIE) Category: ETHNIC Serves: 6 1 1/4 Pound Ground pork 1/4 ts Dried rosemary 1/2 Each To 3/4 cup cold water 1/4 ts Grated nutmeg 1/2 Cup Onion, finely chopped 1/4 Cup Celery, finely chopped 1/2 ts Ground black pepper 1/4 Cup Old-fashioned rolled oats 1 Each Bay leaf 1/2 ts Dried savoury This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Servings: 6 In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden. Source: A Taste of Quebec by Julian Armstrong Notice again the use of sweat herbs and baking spice. |
| Posted by: Shadows 21-Oct-2005, 04:22 PM |
| Another way to use fresh or dried herbs is in your pizza dough. When I make my dough I blend in a tbls of basil, a 1/2 tsp of cayenne pepper, grated cheese (your choice) and a tsp of oregeno. Then I proceed to make my pizza using the same herbs in the sauce along with garlic , onion and a small pinch of cilantro. |
| Posted by: Shadows 22-Oct-2005, 08:00 AM |
| Title: Salted Herbs Categories: Canadian Yield: 5 servings 1 c Chopped fresh chives 1 c Grated carrots 1 c Chopped fresh savoury 1 c Chopped celery leaves 1 c Chopped fresh parsley 1 c Chopped green onions 1 c Chopped fresh chervil 1/4 To 1/2 cup coarse salt These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes from the Metis district." In a large bowl, combine herbs and vegetables. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use. Makes about 5 to 6 cups. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis |
| Posted by: stoirmeil 18-Apr-2009, 10:56 PM |
| Bump up! This is in season this week -- next week it will be gone. Did you know you can eat the pale green blossoms off a sugar maple tree in salad? You know, the little flower clusters that come down all over the street when the new leaves push them off. I just found out they are edible -- I love the smell of them -- on a warm day you can just detect a faint maple aroma. They can be strewn over a salad of delicate greens that are not too heavily flavored, so you have a chance to taste the elusive maple flavor. |
| Posted by: Patch 28-Apr-2009, 02:59 PM |
| Has anyone heard of "Tansy", a non edible (I think) herb. I remember it from my paternal grandmother. It smells something like Vicks Vapo Rub but milder with other more pleasant odors. I hated the smell of Camphor and this was a bit different. That goes back 60 years or more. Slàinte, Patch |
| Posted by: Shadows 28-Apr-2009, 03:41 PM |
| I grow Tansy in my yard and have for many years, it can be comsumed when used in certain ways, it was a flavoring in some cookies and is used to make the liquor Green Chartruse... it has insect repelent properties, keeps flies and ants at bay! |
| Posted by: Patch 30-Apr-2009, 12:26 PM |
| I remember when I was about 5 we had a terrible infestation of "Oat Bugs." They crawled all over you and were everywhere. I remember my grandmother "sewing bunches of the plant to screens on the doors and windows and it was in the house in such a quantity as to leave an odor. If there was commercial insect repellent in those days, they did not waste it on us kids. How could one use it in cooking? Slàinte, Patch |
| Posted by: Shadows 01-May-2009, 11:55 AM |
| Follow this link to Wikipedia: http://en.wikipedia.org/wiki/Tansy |
| Posted by: Patch 01-May-2009, 03:54 PM |
| Thank you, my sister and a niece are really interested in the info and I am from the standpoint of old memories. Slàinte, Patch |
| Posted by: gaberlunzie 02-May-2009, 05:30 AM |
| This is very interesting; I know my granny used tansy to keep away moths and ants and she knew you could use it to rub it on your joints in case of rheumatism but I never knew it had/has a culinary use also. |
| Posted by: stoirmeil 29-May-2009, 05:59 PM |
| You have to be a little careful with tansy -- it is also used medicinally to shake up the sluggish onset of menstruation or to terminate a pregnancy, and too much of it is toxic. I think the juice from the leaves, and maybe some of the floers, which look like little yellow buttons, for color were once used to make tansy cakes around Easter or the spring equinox. But most of the sources I have looked at recommend it as a bug repellant, kind of like pennyroyal, which is similar and was also used to terminate pregnancy. |
| Posted by: Shadows 13-Jul-2012, 11:18 AM |
| OK! The wife and I have a debate going on about Oregano. We grow both Italian and Greek forms of it. I say the greek oregano is the best flavor and my wife prefers the Italian. Which is your favorite one? |