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mint with flowers
Can mint still be used for tea after it has begun flowering, or does
flowering reduce the intensity of the leaves? Alan -- ---------------------------------------------------------------------- ** Please use address alanh77[at]comcast.net to reply via e-mail. ** Posted using registered MR/2 ICE Newsreader #564 and eComStation 1.21 BBS - The Nerve Center Telnet FidoNet 261/1000 tncbbs.no-ip.com ---------------------------------------------------------------------- |
mint with flowers
In article ,
Henriette Kress wrote: wrote: Can mint still be used for tea after it has begun flowering, or does flowering reduce the intensity of the leaves? I usually pick my mint in flower. More plant for the same effort ... Henriette My experience is that herbs are at their most intense during flowering. Anybody think of an exception? - Bill |
mint with flowers
In article ,
"William L. Rose" wrote: In article , Henriette Kress wrote: wrote: Can mint still be used for tea after it has begun flowering, or does flowering reduce the intensity of the leaves? I usually pick my mint in flower. More plant for the same effort ... Henriette My experience is that herbs are at their most intense during flowering. Anybody think of an exception? - Bill Wild Onions... ;-) They lose flavor totally when they bloom..... But other than that, I agree with ya! -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
mint with flowers
"William L. Rose" asked:
My experience is that herbs are at their most intense during flowering. Anybody think of an exception? "OmManiPadmeOmelet" wrote: Wild Onions... ;-) They lose flavor totally when they bloom..... But other than that, I agree with ya! The radish I've planted seem to lose some flavor as well. I thought I read recently that someone else had radish that ended up more intense under some certain conditions (dryness?). -- Jim Carlock Post replies to the group. |
mint with flowers
In article ,
"Jim Carlock" wrote: "William L. Rose" asked: My experience is that herbs are at their most intense during flowering. Anybody think of an exception? "OmManiPadmeOmelet" wrote: Wild Onions... ;-) They lose flavor totally when they bloom..... But other than that, I agree with ya! The radish I've planted seem to lose some flavor as well. I thought I read recently that someone else had radish that ended up more intense under some certain conditions (dryness?). I know Jalapenos sure do... lol Deprive them of water and they are HOT!!!!! Well, hotter than the ones from the store anyway. G My cockatoo loved them. -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
mint with flowers
In article ,
OmManiPadmeOmelet wrote: In article , "Jim Carlock" wrote: "William L. Rose" asked: My experience is that herbs are at their most intense during flowering. Anybody think of an exception? "OmManiPadmeOmelet" wrote: Wild Onions... ;-) They lose flavor totally when they bloom..... But other than that, I agree with ya! The radish I've planted seem to lose some flavor as well. I thought I read recently that someone else had radish that ended up more intense under some certain conditions (dryness?). I know Jalapenos sure do... lol Deprive them of water and they are HOT!!!!! Well, hotter than the ones from the store anyway. G My cockatoo loved them. This really is like herding cats isn't it? (head'em up, move'em out) The subject on the table before us was flowering mint and whether its' incomparable and sublime gastronomical qualities were blemished by it's primordial, irrepressible, biological impulse to flower. I took the imprudent step of expanding the discussion to herbs in general. And now look what's happened. We're all the bloody way back over in condiments. So to sum up. The flowering mint should just be ducky for brewing a tisane to imbibe on a warm summer afternoon. As long, of course, as you keep the wilting wild onions, radishes, jalapeno peppers and the odd Charolais out of it. So. Done here then are we? Good;- - Bill |
mint with flowers
In article ,
"William L. Rose" wrote: This really is like herding cats isn't it? (head'em up, move'em out) lol Thread drift happens, sorry! The subject on the table before us was flowering mint and whether its' incomparable and sublime gastronomical qualities were blemished by it's primordial, irrepressible, biological impulse to flower. I took the imprudent step of expanding the discussion to herbs in general. And now look what's happened. We're all the bloody way back over in condiments. I think the answer was that blooming made it better. :-) I concur. I used to grow spearmint and lemon mint. So to sum up. The flowering mint should just be ducky for brewing a tisane to imbibe on a warm summer afternoon. As long, of course, as you keep the wilting wild onions, radishes, jalapeno peppers and the odd Charolais out of it. So. Done here then are we? Good;- - Bill Indeed... G Carry on! -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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