LinkBack Thread Tools Search this Thread Display Modes
  #1   Report Post  
Old 28-02-2003, 06:39 PM
Henriette Kress
Posts: n/a
Default Culinary herbFAQ part 7/7

Archive-name: food/culinary-herbs/part7
Posting-Frequency: monthly (on or about 20th)
Last-modified: 14Jun01
Version: 1.17

Available by ftp: or

4.7.5 Rose beads

From (Kacey):
First thing to do is collect the rose petals in a brown paper bag so they
don't get crushed. Optimum time is in the morning just after the dew has
dried. I guess early evening wouldn't hurt either but I don't know about
that. You can use petals that have dropped on the ground, i.e. after a rose
has 'exploded' as my kids say, but don't use any brown edges of the petals.
I just snip these off with scissors.

Second, the way I used to do this was with mortar and pestle but now I use
a mini chopper. Take the rose petals, you can mix colors as they are all
going to turn to a dark shade of ebony anyway and you can mix scents too if
they are compatible, and put them in the chopper dish and chop until very
fine. Take out that bunch and put in a glass jar and continue chopping the
rest of the petals a dish full at a time. Put them all in a glass jar and
cover loosely.

Third, the next day you can chop more fresh or slightly fresh petals then
add them to what is in the jar and process the whole bunch again. Continue
doing this for the next few days until you get at least a cup of rose petal
paste. Then start the process over with a new jar. This takes a lot of

Fourth, once you've got the paste to the consistency of playdough take a
small amount and roll it in your hands to make a ball the size of a green
pea. For this step you will also need a large sheet of cardboard, I cut up
sides of cartons from grocery store, and some rustproof straight pins. Once
you have made the 'pea' stick a straight pin through it and stick this into
the cardboard but don't let the bead touch the cardboard.

Fifth, put them in an out of the way place as they have to dry until hard.

This time varies depending on the amount of humidity in the air but we have
AC in the summer so it is usually no longer than 3 or 4 days for me.

Sixth, once they have dried polish them with a soft lintfree cloth,
actually I have found that baby diapers work well, until they have a
lustrous shine.

They will be dark, depending on the color of the petals some are very black
and some are a little shade of black but I have always mixed my Duets,
(very pink) Don Juans, (very red), and some smelly yellow ones that I don't
remember the name of.

Lastly, I use beading thread and a small eyed needle and string them in
long enough strands to go over a head, as I make them for different people,
knot the thread well, put a small dab of hot glue on the knot and you are
off and running. Every once in a while I polish them up with another rub
with a cloth, perhaps once or twice a year, and when you wear these in the
summer months the fragrance of roses is pretty strong, not like being
doused with perfume but you can tell they are there.

My girlfriend's grandmother got some made by her mother when she was a girl
of 7 or 8, she is now 92, and you can still smell the fragrance of the

A wonderful side benefit is that as you are making the paste your kitchen
will smell like roses for most of the day until you cook something with a
strong odor.

Good luck


BTW: If you are driving through your neighborhood at the crack of dawn
collecting fallen rose petals from your neighbor's gardens, you are on
litter patrol.

4.7.6 Misc.

From: (gwen baker)
Dried herbs can also go into herb pillows and sleep pillows.
4.8 Beverages
4.8.1 Wine

From: (Gwen Baker) (who got it from
Terry Pelley on rec.winemaking)

Rose petal wine

One day before you prepare the must you should make a yeast starter:
For one gallon of wine:
4 oz. Water
1 tsp. sugar
1/4 tsp. nutrient
Pinch of citric acid
1/4 tsp. yeast
For five gallons of wine:
2 cups water
2 tbs. sugar
1/2 tsp. nutrient
1/4 tsp. citric acid
1 package of yeast

Mix all the ingredients in an appropriate size bottle and shake to combine.
Loosely cover the bottle, do not seal it tight; a cloth held in place with
a rubber band will work fine. After sitting for a day this mixture should
be fermenting and can be added to the must.

The must:
6 cups rose petals (fresh) whites removed
1/4 lb. chopped white raisins
5 3/4 cups sugar
2 tsp. yeast nutrient
2 tsp. acid blend
1 Campden Tablet (crushed)
Yeast - All purpose or Rhinewine

Boil one gallon of water and combine with rose petals, raisins, and sugar
in your primary fermenter. Allow the mixture to cool to around 75 degrees
and add yeast nutrient, acid blend and campden tablet.

4.8.2 Ginger ale / ginger beer

From: Jeff Benjamin
I normally post this to homebrewing newsgroups or mailing lists, so for
those who are fermentationally challenged, here are a few notes on the
recipe below:

* "Sanitized fermentation vessel" simply means a glass container, like a
gallon juice jug, that has been sanitized with a dilute bleach
solution. Fill the container with a mixture of two tablespoons of
bleach per gallon of water. Let sit for 15 minutes, then drain.
Rinsing with clean water is optional, although if you do not rinse,
let air dry completely before using.
* An airlock, in this case, is used to allow CO2 produced during
fermentation to escape while not letting air (and airborne bacteria)
in. There are a couple of different varieties; you may remember the
S-shaped ones from high school biology. You can pick up one of these
at your local home-brew supply shop. If there isn't such a shop in
your area, simply cover the top of the jug with some plastic wrap and
tie *loosely* with string, so that it's not completely sealed.
* On yeast: again, you can get packages of dry ale yeast from your
home-brew supply shop. The fancy varieties of liquid yeast are
overkill; a 99-cent package of dry yeast (Red Star, Edme, M&F, etc.)
will do just fine. Bread yeast would probably work fine, although I've
never tried it.
* On bottling: sanitize the bottles before filling, just like the
fermentation vessel. If you use any auxiliary implements, like a
funnel, it wouldn't hurt to sanitize them too. You can re-use the
white plastic screw caps on the 2l PET bottles; sanitize them as well.

Geez, now I've probably made the whole operation sound like nuclear
physics. Well, it ain't. It is a little more like canning or pickling, in
that there are some safety concerns, although the sanitizing is more to
prevent off odors and flavors than to prevent deadly diseases. Honestly,
it's really pretty easy to do. As the homebrewers all say, "Relax, don't
worry." Have a ginger ale.

Ginger Ale

1 gallon water
1 pound white sugar (either granulated or corn will do)
1/2 oz cream of tartar
1 oz grated ginger
1 lemon
your favorite ale yeast

Boil water, stir in sugar, cream of tartar, ginger, and zest of lemon
(yellow part of peel). Cool to pitching temperature (75F), add juice of
lemon. Transfer the whole mess to a sanitized fermentation vessel, pitch
yeast, and cap with an airlock.

Bottle after 48 hours, using strong bottles (champagne or 2l soda pop
bottles work well). Let condition at room temperature for 2-3 days, then

Helpful Hints:

* You can use more ginger (up to 3-4 oz per gallon) to get spicier
ginger ale.
* The jury is still out on whether it is necessary to peel the ginger. I
peel it simply because it's easier to grate that way.
* Don't second guess the fermentation time, and don't be worried if the
air lock is still perking after 48 hrs. If you let it go past 48 hrs,
you will probably end up with somewhat flat, not-very-sweet soda.
* Please don't use regular beer bottles. Champagne bottles are much
stronger. 2l PET bottles work very well because you can squeeze them
to see how carbonated they are, and relieve pressure if you're
* Make sure you store the ginger ale in the fridge. This will help
minimize any unwanted further fermentation.
* Make in small quantities and drink soon. The refrigerating will
*minimize* fermentation, not stop it, so eventually you will run the
risk of gushers or grenades.


Ginger Beer
From Sam Waring

6 oz Ginger, fresh; bruised
3 qt Water
5 lb. Loaf sugar
1/4 lb. Honey
1/2 c Lemon juice
17 qt Water
2 Drachms essence of lemon (about 2 ts)
1 Egg
Put ginger and 3 quarts water into a very large kettle and boil for 30
minutes. Add sugar, honey, lemon juice and 17 quarts more water.
Strain through a cloth and when it is cold, add essence of lemon and egg.
Let stand for 3-4 days before bottling. Yield: 1 serving.


From Sam Waring

Homemade ginger beer

1 oz Ginger, fresh; peeled & -crushed
1/3 c Lime juice
Lime peel; of 3 small
1/2 c Sugar
3 3/4 c Water, boiling
1/4 tsp. Yeast
1/4 c Water, lukewarm

Combine the crushed ginger, lime peel, juice and sugar in a jar or at least
one quart capacity. Pour in the boiling water. Cover loosely and let cool
to room temp. Dissolve the yeast in the lukewarm water and add. Seal the
jar as tightly as possible and let stand at room temp overnight. Chill,
strain and serve. Yield: 1 quart.


From: (David S Inman)

Ginger Beer on Dried Ground Ginger

This recipe doesn't use ginger root - but it is good! First you need a
starter . . .

Either Half fill a jam jar with tepid water, stir in one teaspoonful sugar
and one teaspoonful ground ginger, plus one teaspoonful dried yeast; or, as
above without yeast. Add one teaspoonful sugar every day and leave
uncovered in jar until fermentation starts by natural yeast spores in the
air. Then add one level teaspoonful ginger and one of sugar to starter and
stir well each day for six days. On the seventh day strain and halve the
starter (keep one half for the next batch).

To strained liquid add twelve English cups (120 fluid ounces) of cold
water, three cups sugar melted in four cups boiling water and juice of two
lemons. Bottle and cork (do not use screw tops, bottles might explode) and
keep for four days. Result is mildly alcoholic!

4.8.3 Herbal teas

For 'tea' -tea (Camellia sinensis) check out the FAQ of
For 'herbal' teas look here.


(On uses of cinnamon basil
I use cinnamon basil primarily in tea. (Not many people think of basil as a
tea herb.) Cinnamon basil mixes well with mint, catnip, scullcap, etc. in
bedtime teas. I use licorice basil in combination with the above herbs, and
often throw in some anise hyssop. Lemon basil gets mixed into any number of
lemony mixes, that also incorporate lemon balm, lemon verbena, lemon grass,
and lemon catnip.
If you enjoy herb teas (actually, technically they're infusions, because
they don't contain any real tea), try using some basil.

(after being prompted for more info
I do have some advice on developing your own recipes. Take an herb that
seems like it would make good tea, make some tea and try it. If you like
it, keep using it. After you have tried a few herbs that you enjoy, try
mixing them. If there's an herb with certain properties that you want to
use (such as catnip or scullcap for a sedative effect at bedtime), but you
dont like the taste, mix it with an herb you like that will mask the
flavor. The important thing is to keep records of what you put into the
blends that you like, so you can reproduce them when you run out.

I make most of my herb teas from dried herbs, although I do make some sun
teas using fresh herbs combined with pekoe tea bags. To start, use what you
have available. Experiment some, too. (I wouldn't have thought to used
flavored basil for tea until my wife tried it and we liked it.) Some of the
herbs we use or have experimented with in tea are various mints, flavored
basils (lemon, cinnamon, licorice), anise hyssop, lemon verbena, calamint,
catmint, catnip, lemon catnip, lemon grass, chamomile, sage, pineapple
sage, lemon balm, clary sage, scullcap, sweet marjoram, and thyme. There
are *LOTS* of others. Have fun!


For Autumberez who asked for herbal tea recipes. These are two of the ones
that I came up with myself. If anyone else has any to share with me it
would be much appreciated.

Spice of Life

Mix the following ingredients to taste.
Cinnamon Basil
Apple Mint
Chamomile blossoms (German)
Cinnamon Stick
Orange peel

Let 1 tsp. of tea steep in a boiling cup of water for approx. 5 min. Add
honey or sugar to taste.

Berry Punch

Dried Black and Red Raspberries
Lemon Basil
Cinnamon Basil
Pineapple Sage
Cinnamon Stick
Chamomile Blossoms
Orange peel

Prepare as in above.


From (DGholston):
The fresh or dried leaves of pineapple sage can be used as a mild-flavored
substitute for common sage in cooking or to make herbal tea.


I am looking for recipes that use lavender flowers to make herbal teas.

From Paul Kentaro Matsumoto
A real simple and delicious recipe: a tablespoon of dried lavender, a
couple sprigs of sage (fresh or dried), a couple sprigs of pineapple mint
or apple mint, and just a little rosemary. Hope you like this one!


From curtis nehring bliss (nobody.nowhere)

If you want a wonderful tea with a citrussy kick that tastes great hot or
cold try this:

Forgotten Harvest Herbal Tea

1 part hibiscus flowers
2 parts lemon grass
3 parts raspberry leaf

Let steep for twenty minutes. It's a very refreshing blend when served ice
cold to help you get through these summer days


From: (Barbara Jahner)

* Equal parts of sage, thyme, marjoram, oregano and chamomile is nice
and it will help you fall asleep too.
* Also: 5 oz dried red rosebuds, 2 oz dried balm, 1oz dried rosemary.
* Also mix in equal parts: balm leaves, rosemary, lavender, spearmint,
and cloves. Personally I like a little less cloves but it's up to you.


4.9 Recipes calling for lots of herbs
4.9.1 Gazpacho

White Gazpacho
From: phuyett.CCTR.UMKC.EDU (Donna Beach)

one qt buttermilk
2 tbs. cider or herb vinegar
1 tbs. sugar or honey
4-6 drops of Tabasco or one teaspoon white pepper
2 green onions
1 small sweet red bell pepper, diced
1-2 cloves garlic
2 stalks celery, cubed
1 large cucumber, Peeled & seeded
1 tbs. fresh dill chopped,
1 tbs. fresh tarragon, chopped.

Put garlic and white parts of onion into food processor and chop. Then add
cuke and celery with vinegar and process till fairly smooth. Combine
buttermilk, sugar and white pepper or Tabasco. Slice green parts of onion.
Combine all ingredients and chill before serving. May be garnished with
chopped red leaf lettuce or chopped tomatoes.

4.9.2 Pesto

Also see Using / preserving basil, 2.1.3, and Freezing your herbs, 4.4.


From: (jnilsen)
1 cup fresh Basil leaves, tightly packed
2-3 cloves garlic
1/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts
1/4 cup olive oil

Process (or finely chop and mix) all but oil. Slowly add oil. Use.


From: (Donna Beach)
I never really follow a recipe when I make pesto. I usually put 4-6 cloves
of garlic in the food processor with 1/4 cup of olive oil and a couple of
tablespoons of herb vinegar and then chop the garlic. Then I add at least
3-4 cups packed fresh sweet basil leaves and 3-4 tablespoons of ground
almonds. Some people use ground pine nuts. And 1/4 cup or more of grated
parmesan cheese (I like it fresh best). All this gets processed till the
basil is chopped fine.

I have seen this basic pest recipe to include one-to-several peeled
tomatoes--which is a great way to use up an abundance of tomatoes from your

Later in the year when there's not as much sweet basil, you can put parsley
into the mix. I have even seen a winter "pesto" made with fresh sage, but
to me, it's not pesto without fresh sweet basil, with or without the


From: (Ruth J Fink-Winter)
This is one of my favorite pestos.

Asian Pesto

1 clove garlic
1" piece ginger root, peeled
2 tsp. toasted sesame seeds
2 bunches cilantro, stems removed
1 tsp. soy sauce
1 tsp. mirin or apple juice
juice of 1 lime (about 3 tsp.)
1/4 tsp. Tabasco sauce
3 tsp. sesame oil (or less)
8 oz. soba noodles, cooked

Turn on food processor. With motor running, drop garlic and ginger into
feed tube. Add seeds and cilantro; pulse til finely chopped. Add soy sauce,
mirin or juice, and then slowly add oil in steady stream until pesto is
desired consistency. Toss with hot noodles.



Sundried Tomato Pesto

1/2 cup blanched sundried tomatoes
1/4 cup grated Parmesan cheese
2 Tbs. tomato paste
3/4 cup olive oil
1/2 tsp. dried thyme
2 cloves of garlic
1/4 cup toasted pine nuts

Combine everything except the oil in a food processor, and then slowly add
the olive oil while pureeing to the proper consistency.


From: gcook.chem.Stanford.EDU (Gregory R. Cook)
For a low fat (or no fat) alternative, cut down (or eliminate) the olive
oil and add fresh squeezed lemon juice until you get the right consistency.
Personally, I like to use a little bit of olive oil for the texture. Also,
walnuts are often substituted for pine nuts.



Pesto (Sorrel-Chive Herb Paste)

1 c Sorrel
4 tbs. Shallots; finely minced
4 tbs. Pine nuts; ground
3 tbs. Parsley; chopped
3 tbs. Chives; chopped
Grated peel of 4 oranges
1/4 Onions, red; chopped
1 tbs. Mustard, dry
1 tsp. Salt
1 tsp. Pepper, black
1 pn Pepper, cayenne
3/4 c Oil. olive

Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the
sorrel coarsely, and again squeeze away any liquid. Blend the sorrel,
shallots, pine nuts, parsley, chives, orange peel and onion in a food
processor or blender. (If using a blender, make sure these ingredients are
already finely chopped.) Add dry mustard, salt, pepper and cayenne, and mix
again. SLOWLY drizzle in the oil while the blade is moving. Transfer to
tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or
in the freezer for up to a year.

NOTES: Sorrel's peak season is summer, although you can find hothouse
sorrel year round in some stores. You may reduce the amount of orange peel
by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors.
Walnuts or almonds may be substituted for the pine nuts.


From (Mary A. Flesch):
Yet another pesto idea. I am always trying to lower the fat in my diet, so
last summer I tried "Rosie's Pesto" from "In the Kitchen with Rosie"
(Oprah's cook) mostly because it had no oil in it (1 1/2 c fresh basil
leaves, 2-5 garlic cloves to taste, 1/4 c pine nuts, 1/4 c fresh parmesan
and 1/4 cup lemon juice). However, I only had bottled lemon juice (BIG
MISTAKE, I highly recommend fresh) and it turned out way too lemon-y. So I
diluted it with ricotta, and it turned out excellent over fettucini! I
think it would also be a good mixture to stuff manicotti with. The mixture
was approximately 1 tablespoon pesto to 1/4 c manicotti.


... pesto turning brown ...

From: Xiaoyan Ma
I grow sweet basils to make pesto. But for some reason my pesto always
turns brown (the surface only) within 2 minutes.

This is the recipe I have:
1/2 cup chopped basil
3 tbs. parmesan cheese
4 tbs. olive oil
2 tbs. pinenut
1 clove of garlic
I put 3 times of each ingredient into the blender and blend it for 2
minutes then store the pesto in a jar. I have tried a few times, the same
thing happens each time. The pesto tastes good but looks awful. When I mix
the pesto with pasta, the whole thing turns brown right away. Can someone
tell me what causes the problem?

From: (Stavros Macrakis)
Pesto (like guacamole) turns brown by oxidation. One way to prevent
oxidation is to pour a thin layer of oil on top, or cover with plastic wrap
(touching the pesto).
Your pesto will probably also turn out better if you use a mortar and
pestle instead of a blender. In fact, even a food processor seems to work
better than a blender. And the traditional cheese to use is not parmesan,
but pecorino sardo (Sardinian ewe's milk cheese).
Unfortunately, good pecorino sardo is hard to get in the US, so you might
have to substitute pecorino romano, also known as just "romano".


I would like to hear from others about alternatives for using pesto.

From: (Wendi L Gardner)
I grow lots of basil and make tons of pesto. what to do with all of that
pesto? yes pasta, yes bread, but other fun things to do with pesto...

* smash it into cream cheese (the ratio of pesto to cream cheese that I
prefer is 1:3, but you can go more or less, obviously.) add garlic,
some plumped (blanched) sun dried tomatoes, whatever else you fancy -
* toss pesto with white beans and vidalia onions, serve this concoction
hot on a bed of fresh spinach.
* mix pesto with vegetable broth, toss in whatever veggies you have in
the fridge and some macaroni, (I like broccoli, carrots, cauliflower,
and rotini for this) and you have soup.
* find the juiciest beefsteak tomato you can...slice in half, slather
with pesto, broil till bubbly. messy, but with a good quality
tomato--- more than worth the mess!
* fill mushroom caps with pesto plus a cheese (the pesto cream cheese
mixture in #1 is good for this) sprinkle with bread crumbs and broil.


From: (Sarah G.):

* Pesto and potatoes: On baked potatoes, swirled into mashed potatoes,
mixed into homefried potatoes, used as a dipping sauce for French
* Make soup and swirl a spoonful into each bowl before serving.
* Blend the pesto with vinegar and oil, or your favorite vinaigrette,
and use as salad dressing
* Make into soup... sautee some veggies, add broth and pesto, and simmer
for pesto soup.
* Thin it and use as a marinade for tofu, potatoes and veggies, then
* Use it for garlic bread filling (or is that what you meant?) Or you
could use it to smear over homemade bread before it comes out of the
oven as a glaze
* Sliced ripe tomatoes layered on a plate with pesto, and fresh
waterpacked mozzarella.
* It's easy to make a dairy free pesto. Instead of using cheese, either
use a mild flavored miso paste or SoyMage pretend grated cheese, which
is completely vegan (no casein). I usually just leave the cheese out
altogether, letting the flavor of the basil, garlic, olive oil and
nuts show through.

From: (Jennifer Norris)
I make a potato salad with it. Instead of the usual mayonnaise, I add
pesto. Besides potatoes, I add fresh snap peas, green onions, and if I want
to make it a really substantial meal, black beans. Gets rave revues....


From: Matthew Shapiro (MattheSh.MEDCENTER.UCSF.EDU)

Black Bean Pesto

a terrific, easy-to-make, savory dip for chips, served warm.

1 can black beans
garlic cloves (as anti-vampiric as you like)
dried basil (you can use fresh, but use more)
romano cheese (or the sardo cheese, if you can get it)
black walnuts, heated dry in a pan until fragrant
juice of 1/2 to 1 lemon
fresh ground pepper
a little salt, to taste*
olive oil

Preheat oven to 250-degrees.

Combine black beans (including water), garlic, basil, cheese, walnuts,
lemon juice, pepper and salt, and add a little olive oil to get it started.
Process and through the hopper, slowly add more olive oil until the mixture
just turns creamy.

Pour out dip into oven-safe (like Corningwear) baking dish and pop in the
oven. Bake until the top isn't wet anymore, and the inside is warm to hot.
Serve with your favorite corn chips.

*Watch out with the salt addition. The corn chips and the cheese may make
it all salty enough without adding more.

I wasn't real specific about the amounts of basil and nuts and such because
it's adaptable to anyone's taste or existing favorite pesto recepie, and I
don't normally measure them out. Note, too, that it's easy to except the
cheese and make this a great vegan recepie.

4.9.3 Miscellaneous

Potatoes with Tarragon
From: phuyett.CCTR.UMKC.EDU (Donna Beach)

one large onion
1 tbs. oil
4 medium potatoes.
1 bay leaf
3 tbs.-1/4 cup vinegar
salt & pepper to taste
one tbs. chopped fresh tarragon

Chop onion and sautee till transparent. Peel and slice potatoes, 1/4"
thick. Add to onions and sautee for a couple of minutes, then add bay leaf,
tarragon, salt and pepper. Add about 1/2 cup water to the skillet, bring to
a boil, then cover and simmer for 30 minutes or so--till the potatoes are
done. Stir from time to time to make sure they aren't sticking and adding
extra water if needed. Serve with the pan drippings.

I've seen a similar recipe using rosemary instead of tarragon.


I'm seeking a recipe for ginger salad dressing (like you get at a

Japanese steak house)

Ginger Dressing
From Sam Waring

2 T Ginger, fresh; peeled & -coarsely chopped
2 T Dijon mustard
2 tsp. Hoisin sauce
1 T Balsamic vinegar
1 T Soy sauce, light
Cayenne pepper; to taste
1 T Sherry
2 T Sesame oil
1/4 c Oil

Blend ingredients in blender or processor. Makes about 1 1/2 cups.


Fuvesleves (Herb Soup)

1 tsp. Marjoram leaves
1 tsp. Thyme leaves
1 tbs. 1" pieces of Chives
1 tsp. chopped Applemint
4 tbs. unsalted Butter
1 tbs. all-purpose Flour
6 c Water
1 tsp. Salt
a pinch of black Pepper
3 Egg yolks
1 tbs. Sour cream
3 hard Rolls, cut in half, toasted

Cook all the herbs in 2 tablespoons butter for 2-3 minutes. Sprinkle with
flour, then stir and cook another 4 minutes. Set aside. Pour 6 cups of
water into a pot and bring to a slow simmer. Add salt and pepper.

Mix egg yolks, sour cream and remaining butter; whip into the simmering
soup. Cook soup over low heat, stirring, until it thickens. Add herbs and
simmer another few minutes.

Place half of a toasted roll in a soup plate and ladle soup over it.

Notes: This recipe comes from Gyula Vasvary, master chef in the 1820's of


Spice rubbed Turkey
From (Mary A. Flesch):

I got this recipe from our local newspaper over Thanksgiving and used the
last of my summer sage, marjoram and thyme (dried of course) to make this:

2 T dry mustard
2 t ground sage
1 t garlic powder
1 t thyme
1 t marjoram
1 t paprika
1 t salt
1 t fresh ground pepper
1/2 t ground ginger

Mix together well. Makes enough to season a 10-12 pound turkey. I think
this would also be good on pork chops.


Herb Garden Dressing (uses dried, which will tide us all over til summer)
From Mindy Vinqvist

1 c dried oregano
1 c dried basil
1/2 c dried marjoram
1/2 c dried dill weed
1/2 c dried mint leaves
1/2 c onion powder
2 tbs. dried mustard
2 tsp. salt
1 tbs. freshly ground pepper

Combine ingredients, keep in sealed jar to use as needed
Dressing - 2 tbs. dried mix, 1 1/2 c extra-virgin olive oil, 1/2 c cider
Mix and let stand 1 hour before serving. Mix again just before serving.
Can also be used dried and sprinkled over things (I recommend food things)

4.9.4 Spice mixes and herb blends


Cajun Spice

9 tsp. Pepper, cayenne
4 1/2 tsp. Pepper, black
4 1/2 tsp. Salt, sea
6 tsp. Oregano, dried, ground
6 tsp. Thyme, dried
6 tsp. Fennel, dried
6 tsp. Cumin, ground
6 tsp. Cardamom, ground
6 tsp. Garlic powder
6 tsp. Chile powder
6 tsp. Coriander, dried

Whirl in blender or mix all together by hand and fill up jar to store.

Source: A Vegetarians Ecstasy, by Natalie Cederquist and James Levin, M.D.



Cajun Spice Mix

1 c Sweet paprika
1 tsp. Paprika
1 tbs. Pepper, black
1 tbs. Pepper, white
3 tbs. Pepper, Cayenne
1 tbs. Garlic powder
1 tbs. Onion powder
1 tbs. Salt
1 tbs. Rosemary

Combine all ingredients in a blender and blend together. I usually put in
twice the amount of cayenne for my taste.



Jim Echols' Cajun Spice

1 tbs. Paprika
1 tsp. Salt
1 tsp. Onion powder
1 tsp. Cayenne powder
1 tsp. Garlic powder
1 tsp. Crushed chilies
1 tsp. Ginger powder
3/4 tsp. Pepper, white
3/4 tsp. Pepper, black
1/2 tsp. Thyme
1/2 tsp. Oregano

Mix all ingredients together in a small bowl. Store in an airtight
container. Use in preparing blackened (Cajun) trout. -- A special surprise
for guests at shore lunches. Also try it in hamburgers, on sauteed chicken
or turkey, and on popcorn.

From Calgary Herald, by Terry Bullick (89.05.03)



Sazon Preparado (Prepared Seasoning)

3 medium Onions; chopped
1 green bell Pepper; seeded, chopped
1 red bell Pepper; seeded, chopped
4 large Garlic cloves; peeled, chopped
1 tbs. Oregano
1 cup Scallions; chopped, both green and white
1/2 cup Parsley; coarsely chopped
1/2 cup Coriander; chopped
1 tsp. Tabasco sauce
1 tbs. Paprika, sweet
1 c Tomato paste
1 c Oil, olive
1/2 c Vinegar, white
Salt to taste

Combine all ingredients and blend, bit by bit, to a puree in blender. Pour
into saucepan and simmer, stirring constantly, for 5 minutes. Cool and
bottle. Used to flavor stews, beans, rice and vegetables. Easy to make and
useful to have on hand. Yield: 6 cups



Seasoning Mixture

2 medium Onions; chopped fine
2 tbs. Chives; chopped fine
3 Garlic cloves; crushed
1 red hot Pepper; seeded, mashed
1 tsp. Oregano
1/2 tsp. Cloves, ground
1 tsp. Salt
1 tbs. Lime juice

Mix all ingredients together thoroughly.
For suckling pig, use 1 cup rubbed well into the inside of the pig prepared
for roasting. To season whole cleaned fish, gash 2-3 times on each side of
backbone. Any fish or meat may be seasoned with this mixture. Cook as
directed in the individual recipes. Yield: 1 cup.



Sweat Sauce

16 habanero chilies; stemmed, seeded
1 can Plums (17 oz)
1 can Apricots (17 oz)
1 c Pimentos
2 c granulated sugar
1 c Plum Jam
1 c white vinegar


This is a hot, spicy sauce for meats, poultry, or fish, or add it to soups,
like you would add Tabasco sauce. Place all the ingredients in a blender
and puree until smooth. Simmer over a low heat for 20 minutes, stirring
From chili pepper magazine, reposted by
Yield: 6 servings


Here is some recipes that Denise Rounds posted to in May 96. Thanks to Karen Gann
( for sending these recipes over:

Herbs de Provence

1 tsp thyme
1 tsp summer savory
1/2 tsp lavender
1/4 tsp rosemary
1/2 tsp oregano or basil 1/4 tsp sage

Herbs de Provence is made up of every herb that grows easily in the south
of France. The mix is best if made with dried herbs as when used and
cooking is longer than 20 minutes; fresh herbs tend to lose their flavour
while dried holds it.
This blend is wonderful mixed into 1/4 lb. of butter. It is great in soups,
on potatoes, on rice, pasta, fish and bread. Try it on an oiled chicken
that you then bake. Or make oven fries with it! Yummm.
It is not easy to find the lavender so you may have to ask around a bit for
that ingredient. You want an edible version that has not been sprayed with
any chemicals.
Try preparing roasted vegetables using the Herbs de Provence blend. Cut up
red peppers, green and yellow, too, eggplant, zucchini and summer squash,
and leeks (shallots or any onion) into bite sized pieces. Pour some
extra-virgin olive oil (just enough to oil the veggies so the herbs have
something to "stick" to) over the veggies along with 2 tsp. of the herbs de
provence blend (that has been crushed between your palms as you let it fall
into the veggies). Stir to mix the oil and the herbs evenly. Put into a 9 x
13 inch pan in a 400 degree f. oven (or 375 F if your oven runs hot). Let
roast for 15 to 20 minutes. This is delicious and impressive! And so EASY!

Fines Herbs

1 sprig fresh parsley, minced
1 sprig fresh tarragon, minced
1 sprig fresh chervil, minced
1 fresh chive, minced

Pull leaves off of herbs by pulling in the opposite direction they are
growing in. Chop all finely in a food processor. Use in classic French
foods. This is good in vegetable soups, potatoes, butters.
Add 2 recipes of this to 1 cup of unsalted butter. Blend and use of
potatoes, rice, pasta, fish, or bread.

Bouquet Garni

3 sprigs fresh parsley
1 sprig fresh thyme
1 dried or 2 fresh bay leaf

Wrap these together with kitchen twine. Add to recipes during the cooking
but be sure to remove before serving the food! Good in soups, stews,
chicken and dumplings, and in goulash.
Use this to make a delicious Tuscan White Bean dish: Heat a large saucepan
and add some olive oil. Add one chopped leek or some yellow onions and
shallots. Saute 'til soft and then add six cans of white beans, 5 to 6 roma
tomatoes, 1-1/2 cups of chicken broth and one bouquet de garni. Cook at
simmer for 1/2 hour or longer.

Garam Masala

2 tsp cardamon seeds
2 tsp coriander seeds
1-1/2 tsp cumin seeds
1 tsp peppercorns
1/2 tsp whole cloves
1/2 whole nutmeg (you will grate a part of it)
2 inch piece of a cinnamon stick, broken up

This is a northern India blend. The mixes are slightly stronger in the
southern section. Bake the seeds in an oven until they are darker in
colour. Use a 350-degree oven and keep close watch on them. Put the seeds
and all the remaining spices into a food processor. Grind it finely.
Use this blend in vegetable stew to which you have added some apple juice
or apple cider, try with potatoes, vegetable stock, over rice, in quick
breads such as pumpkin and apple.

4.9.5 Mustards

Also see Using / Preserving Horseradish, 2.20.3.


From: Christel Reeve

Whole Grain Mustard

1 T. whole coriander seeds
6 T. whole mustard seeds (black and yellow)
1 T. green peppercorns
1/2 t. dried thyme
3/4 c. water
2 t. honey
1/4 c. red wine vinegar

Toast coriander seeds in dry skillet. Crush mustard seeds, peppercorns and
coriander seeds in a mortar. Mix seeds, thyme and water in upper pan of
double boiler. Let stand at least 3 hours. Heat water to boiling. Stir in
honey and vinegar and cook 10 minutes or until desired consistency.

Herb mustard

1/4 c. black mustard seeds
1/4 c. yellow mustard seeds
1/4 c. dry powdered mustard
3/4 c. cold water
1/4 c. dry white wine
1/4 c. white wine vinegar
1 t. dried herb
1/8 t. ground allspice

Mix seeds and mustard with water in upper pan of double boiler. Let stand
at least 3 hours. In another pan, mix wine, vinegar, herb and allspice and
bring to a boil. Strain the liquid into the mustard and blend well. Cook in
double boiler until desired consistency.

English Pub Mustard

1 c. dry mustard
1/2 c. firmly packed brown sugar
1 t. salt
1/4 t. turmeric
6 oz. flat beer or ale

Put all but beer in food processor or blender. With machine running, pour
in beer in steady stream. Let sit in cool place for 2 weeks, then

Horseradish Mustard

1 c. dry mustard
1/2 c . powdered sugar
1/2 t. salt
1/2 c. white wine vinegar
1/4 c. oil
1 T. fresh lemon juice
1/4 t. grated lemon peel
5 T. horseradish

Blend all ingredients. Let age in cool place for 2-8 weeks, then

Dijon mustard

2. dry white wine
1 large onion, chopped
3 cloves garlic, pressed
1 c. (4 oz) dry mustard
3 T. honey
1 T. oil
2 t. salt

Combine wine, onion and garlic in a non-aluminum saucepan. Heat to boiling
and simmer 5 minutes. Cool and discard solids. Add liquid to dry mustard,
stirring constantly til smooth. Blend in honey, oil and salt. Heat slowly
til thickened (watch fumes!) stirring constantly. Cool in covered jar. Age
2-8 weeks in cool place, then refrigerate.

Bavarian Brown Mustard

1/2 c. whole brown mustard seed
3/4 c. dry sherry
1 c. dry mustard
1/4 c. brown sugar
1/4 t. salt

Combine seed and sherry and let stand 2-3 hours. Blend until almost smooth.
Add remainder of ingredients. Let age 2-8 weeks (in cool, dark place), then
refrigerate. The longer you let it sit out before refrigerating, the milder
it will be.


From: Sam Waring

Sweet German Mustard

1/4 c whole Mustard seeds
1/2 c hot tap Water
1/4 c cold tap Water
2 T dark brown Sugar
2 small peeled and halved Garlic cloves
2 pinches ground Cloves
5 T Dry mustard
1 c Cider vinegar
2 slices of Onion
1 1/2 tsp. Salt
1/4 tsp. ground Cinnamon
1/4 tsp. ground allspice
1/4 tsp. crumbled dried Tarragon
3 T light Corn syrup
1/4 tsp. Dill seeds

Soak together the mustard seeds, dry mustard, hot water, & 1/2 cup of the
vinegar for at least 3 hours. Combine in a saucepan the rest of the
vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice,
dill seeds, tarragon & cloves. Bring to a boil, boil for one minute &
cover. Let stand one hour.

Scrape soaked mustard mixture into a blender. Strain into it the spice
infusion, pressing solids into a strainer to extract all flavor. Process
the mustard (covered) till like a coarse puree with a definite graininess.
Pour mixture into the top of a double boiler set over simmering water &
cook 10 minutes, stirring often till the mixture is noticeably thicker.
Remove from heat, add the Karo and pour into a storage jar. Let it cool
uncovered, then cap and store. Can be refrigerated or not. Makes about
1-1/2 cups.

-- Better than Store-Bought by Schneider and Colchie

5 Sites to see
5.1 FTP sites

I keep archives of alt.folklore.herbs, the culinary herblist, the medicinal
herblist and the herbinfo list on MetaLab by ftp, or try the mirror in
Japan: ftp (or

Both alt.folklore.herbs and the medicinal herblist have more traffic on
medicinal herbs than on culinary herbs; for herb gardening and culinary
uses the usual place to find information is rec.gardens.edible or the
culinary herblist.

Lawrence London keeps archives of rec.gardens on MetaLab by ftp, or try the
mirror in Japan: ftp (or

There's a lot of other newsgroup archives on MetaLab, too.

5.2 WWW pages

The only pages needed here are those with comprehensive forward links. With
these you should be covered:

* Henriette's Herbal Homepage has some links:
* The Garden Net homepage:
* The Garden Gate:
* The Gardening Launch Pad:
* There is a searchable database of factsheets on Ohio State
University's WebGarden. Search for specific herbs to find factsheets
on them:
* The Internet Chef (Real Neat Site):

End of part 7 of 7
Henriette Kress Helsinki, Finland
Over 40 MB herbal .html files (FAQs, classic texts, articles, links), plus
pictures, zipped archives, the works, at:

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is Off
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Culinary herbFAQ part 5/7 Henriette Kress Edible Gardening 0 28-02-2003 06:29 PM
Culinary herbFAQ part 4/7 Henriette Kress Edible Gardening 0 28-02-2003 06:29 PM
Culinary herbFAQ part 3/7 Henriette Kress Edible Gardening 0 28-02-2003 06:28 PM
Culinary herbFAQ part 2/7 Henriette Kress Edible Gardening 0 28-02-2003 06:27 PM
Culinary herbFAQ part 1/7 Henriette Kress Edible Gardening 0 28-02-2003 06:27 PM

All times are GMT +1. The time now is 10:14 PM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright 2004-2021
The comments are property of their posters.

About Us

"It's about Gardening"


Copyright © 2017