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Laurel Trees
I have a row of Laurel trees at the bottom of the garden, which have
produced round black berries for the first time since I moved in 3 years ago. My mother-in-law has informed me that the berries are highly toxic. With two young kids (1 and 3 years old) I am now afraid that they could do themselves some serious harm. Can anyone advise on how toxic the berries (and perhaps even the leaves) are, what the signs are, and if any First Aid is recommended. Thanks in advance for any help |
Laurel Trees
On Wed, 3 Sep 2003 09:02:03 +0100, "Kev Pearce"
wrote: I have a row of Laurel trees at the bottom of the garden, which have produced round black berries for the first time since I moved in 3 years ago. My mother-in-law has informed me that the berries are highly toxic. With two young kids (1 and 3 years old) I am now afraid that they could do themselves some serious harm. Can anyone advise on how toxic the berries (and perhaps even the leaves) are, what the signs are, and if any First Aid is recommended. All parts of the laurel are poisonous, especially the berries Search Google for Laurel+berries+toxic, tons of references (Don't forget privet, yew and laburnum either!) A dangerous place, a garden 8-( -- ®óñ© © ²°°³ |
Laurel Trees
In article , Kev
Pearce writes I have a row of Laurel trees at the bottom of the garden, which have produced round black berries for the first time since I moved in 3 years ago. My mother-in-law has informed me that the berries are highly toxic. With two young kids (1 and 3 years old) I am now afraid that they could do themselves some serious harm. Can anyone advise on how toxic the berries (and perhaps even the leaves) are, what the signs are, and if any First Aid is recommended. The berries and leaves (and probably other parts) are toxic - the agent involved is basically cyanide, which is contained in many of the Prunus (cherry stones, almonds etc). The leaves used to be used crushed in killing jars for butterfly collection. That said, it is unlikely to be the only toxic plants in your garden - lily of the valley, honeysuckle AFAIK both have poisonous berries. You are unlikely to be able to rid your garden of poisonous things. The most important thing is to teach your children that they should eat *nothing* from the garden without showing it to mum or dad first. To rely on making your garden safe without teaching them plants can be dangerous is to put your children in danger when they go into friends gardens, public parts or the countryside. Agreed, your one year old can't be expected to learn this reliably just yet - but equally, you won't be letting him/her play unsupervised outside. In the meantime, it is very unlikely that the children will eat the leaves of the laurel, and you can prevent it from having berries simply by removing the flowers when they are over. In a few years time you need not bother any more, if you have trained your children in the dangers. I spent many happy childhood days playing in a berry-festooned laurel tree in my parents garden, and watching the colour changes as the berries ripened was another contribution to my current love of plants. I can also remember waiting for a home visit from the GP when I was in bed with measles or something, and my mother advising me to remove my bedside flower arrangement of woody nightshade berries in case the doctor jumped to some wrong conclusions ;-) -- Kay Easton Edward's earthworm page: http://www.scarboro.demon.co.uk/edward/index.htm |
Laurel Trees
Thanks both Ron and Kay for your replies.
Good advice, and the teaching process starts here ! "Kev Pearce" wrote in message ... I have a row of Laurel trees at the bottom of the garden, which have produced round black berries for the first time since I moved in 3 years ago. My mother-in-law has informed me that the berries are highly toxic. With two young kids (1 and 3 years old) I am now afraid that they could do themselves some serious harm. Can anyone advise on how toxic the berries (and perhaps even the leaves) are, what the signs are, and if any First Aid is recommended. Thanks in advance for any help |
Laurel Trees
In article , "Kev Pearce" writes: | Thanks both Ron and Kay for your replies. | Good advice, and the teaching process starts here ! A chilli plant could be a useful teaching aid for the one year old. Leave it at ground level, say "NO" firmly, and do nothing to stop the child from eating a fruit .... I follow the child rearing school of the late Professor Pavlov :-) Also, it is essential not to say "no" to everything, or they will stop asking. There is no need to forbid anything that isn't dangerous, and saying "don't eat that - but this is OK" is a lot more effective. A slightly irrelevant story. My daughter copied me in telling a drunken (teenage) friend of hers that japonica fruit is edible. Which is, of course, true. Apparently, the shock of biting into one got through even his inebriation! Regards, Nick Maclaren. |
Laurel Trees
"Nick Maclaren" wrote in message ... In article , "Kev Pearce" writes: | Thanks both Ron and Kay for your replies. | Good advice, and the teaching process starts here ! A chilli plant could be a useful teaching aid for the one year old. Leave it at ground level, say "NO" firmly, and do nothing to stop the child from eating a fruit .... I follow the child rearing school of the late Professor Pavlov :-) Also, it is essential not to say "no" to everything, or they will stop asking. There is no need to forbid anything that isn't dangerous, and saying "don't eat that - but this is OK" is a lot more effective. A slightly irrelevant story. My daughter copied me in telling a drunken (teenage) friend of hers that japonica fruit is edible. Which is, of course, true. Apparently, the shock of biting into one got through even his inebriation! At my old school there was a dual-purpose row of quinces. Real quinces, not japonicas. The teachers used them as a source of sticks for caning purposes and we used them for the fruit, which we surreptitiously fermented into a potable, if sour, alcoholic drink. Franz |
Laurel Trees
"Franz Heymann" wrote in message ...
[...] At my old school there was a dual-purpose row of quinces. Real quinces, not japonicas. The teachers used them as a source of sticks for caning purposes and we used them for the fruit, which we surreptitiously fermented into a potable, if sour, alcoholic drink. Our housemasters beamed benignly when we made ginger beer: as you've guessed, they weren't biology masters! Mike. |
Laurel Trees
The message
from Kay Easton contains these words: I can also remember waiting for a home visit from the GP when I was in bed with measles or something, and my mother advising me to remove my bedside flower arrangement of woody nightshade berries in case the doctor jumped to some wrong conclusions ;-) I have some packs in the freezer marked 'Nightshade'. I make nightshade tarts, nightshade pies and nightshade jam. But before you rush out and plunder some woody nightshade vines, let me first whisper in your ear 'black nightshade'. The plant is about as poisonous as a tomato plant, and the green berries are about as deadly as green tomatoes, though I've never been tempted to make green nightshade chutney. When the berries are ripe they are perfectly edible, and are sweetish and refreshing. Apart from the size of the plants and their fruits, I can see no difference between black nightshade and 'garden huckleberries', nor taste any. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
In article , Rusty Hinge
writes The plant is about as poisonous as a tomato plant, and the green berries are about as deadly as green tomatoes, though I've never been tempted to make green nightshade chutney. When the berries are ripe they are perfectly edible, and are sweetish and refreshing. Apart from the size of the plants and their fruits, I can see no difference between black nightshade and 'garden huckleberries', nor taste any. IIRC there are two different plants commonly called huckleberry, and one of them is indeed black nightshade or a variety of it. I grew it once, but wasn't particularly enamoured of it. There's much nicer berries around. Both black nightshade and woody nightshade are Solanum, and isn't Solanum melongela the aubergine? Tomato is Lycopersicum esculentum, but I've completely forgotten what the potato is. -- Kay Easton Edward's earthworm page: http://www.scarboro.demon.co.uk/edward/index.htm |
Laurel Trees
The message
from (Mike Lyle) contains these words: "Franz Heymann" wrote in message ... [...] At my old school there was a dual-purpose row of quinces. Real quinces, not japonicas. The teachers used them as a source of sticks for caning purposes and we used them for the fruit, which we surreptitiously fermented into a potable, if sour, alcoholic drink. Our housemasters beamed benignly when we made ginger beer: as you've guessed, they weren't biology masters! I don't think they ever knew about mine - I was making dandelion wine and parsnip wine when I was ten. We used to roll cherry leaves into cigars and have dissolute nights camping out on the lawn in the summer, smoking vile weeds, drinking fine wines and munching on ransoms bulbs. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
The message
from (Mike Lyle) contains these words: "Franz Heymann" wrote in message ... [...] At my old school there was a dual-purpose row of quinces. Real quinces, not japonicas. The teachers used them as a source of sticks for caning purposes and we used them for the fruit, which we surreptitiously fermented into a potable, if sour, alcoholic drink. Our housemasters beamed benignly when we made ginger beer: as you've guessed, they weren't biology masters! I don't think they ever knew about mine - I was making dandelion wine and parsnip wine when I was ten. We used to roll cherry leaves into cigars and have dissolute nights camping out on the lawn in the summer, smoking vile weeds, drinking fine wines and munching on ransoms bulbs. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
"Mike Lyle" wrote in message om... "Franz Heymann" wrote in message ... [...] At my old school there was a dual-purpose row of quinces. Real quinces, not japonicas. The teachers used them as a source of sticks for caning purposes and we used them for the fruit, which we surreptitiously fermented into a potable, if sour, alcoholic drink. My father was an extremely strict teetotaller. That is, except for the bucket of "mahlo" which was always on the go in the house. (In less politically correct times, this was known as "kaffir beer"). It was my father's belief that not only was it very good for the stomach, but also that it did not contain any alcohol. Our housemasters beamed benignly when we made ginger beer: as you've guessed, they weren't biology masters! Franz |
Laurel Trees
The message
from Kay Easton contains these words: When the berries are ripe they are perfectly edible, and are sweetish and refreshing. Apart from the size of the plants and their fruits, I can see no difference between black nightshade and 'garden huckleberries', nor taste any. IIRC there are two different plants commonly called huckleberry, and one of them is indeed black nightshade or a variety of it. I grew it once, but wasn't particularly enamoured of it. There's much nicer berries around. Both black nightshade and woody nightshade are Solanum, and isn't Solanum melongela the aubergine? Black nightshade is Solanum nigrum and woody nightshade is S. dulcamara. Aubergines are horrid, nasty, pithy, flavourless things. Black nightshade beats them by not being pithy. Tomato is Lycopersicum esculentum, but I've completely forgotten what the potato is. It's a starchy tuber you get in greengrocers' shops. HTH -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
In article ,
Rusty Hinge wrote: The message from Kay Easton contains these words: When the berries are ripe they are perfectly edible, and are sweetish and refreshing. Apart from the size of the plants and their fruits, I can see no difference between black nightshade and 'garden huckleberries', nor taste any. IIRC there are two different plants commonly called huckleberry, and one of them is indeed black nightshade or a variety of it. I grew it once, but wasn't particularly enamoured of it. There's much nicer berries around. Both black nightshade and woody nightshade are Solanum, and isn't Solanum melongela the aubergine? Black nightshade is Solanum nigrum and woody nightshade is S. dulcamara. Aubergines are horrid, nasty, pithy, flavourless things. Black nightshade beats them by not being pithy. If you have eaten only UK supermarket aubergines, then you may well have that impression. It is, however, mistaken. The reason that I don't eat black nightshade, despite being fairly adventurous, is that the Solanaceae are notorious for having plants with some parts of some varieties at some stages of development after some treatments that are edible and good, and the same plant under other conditions causing permanent damage. I have not yet seen a trustworthy description of the conditions under which black nightshade is safe to eat, though I have seen a fair number of statements that the cooked, ripe berry is. But none of them were clear the exact species and/or variety (and it is a VERY widespread species, so geographic strains or growing conditions could be important). Tomato is Lycopersicum esculentum, but I've completely forgotten what the potato is. It's a starchy tuber you get in greengrocers' shops. It is also Solanum tuberosum, and is quite commonly grown in UK gardens. Regards, Nick Maclaren. |
Laurel Trees
In article , Rusty Hinge
writes The message from Kay Easton contains these words: Both black nightshade and woody nightshade are Solanum, and isn't Solanum melongela the aubergine? Black nightshade is Solanum nigrum and woody nightshade is S. dulcamara. ... which means bittersweet, which is its other common name. Beautiful berries, especially when still ripening and changing from green through yellow to red. Aubergines are horrid, nasty, pithy, flavourless things. They're wonderful if you slip a few slivers of garlic in and bake them until soft. Black nightshade beats them by not being pithy. Tomato is Lycopersicum esculentum, but I've completely forgotten what the potato is. It's a starchy tuber you get in greengrocers' shops. Thank you ;-p -- Kay Easton Edward's earthworm page: http://www.scarboro.demon.co.uk/edward/index.htm |
Laurel Trees
The message
from (Nick Maclaren) contains these words: The reason that I don't eat black nightshade, despite being fairly adventurous, is that the Solanaceae are notorious for having plants with some parts of some varieties at some stages of development after some treatments that are edible and good, and the same plant under other conditions causing permanent damage. I have not yet seen a trustworthy description of the conditions under which black nightshade is safe to eat, though I have seen a fair number of statements that the cooked, ripe berry is. But none of them were clear the exact species and/or variety (and it is a VERY widespread species, so geographic strains or growing conditions could be important). It is gathered and eaten in more-or-less all the temperate to tropical regions. I eat the (ripe) berries both raw and cooked and have (AFAICT) suffered no ill-effects. Tomato is Lycopersicum esculentum, but I've completely forgotten what the potato is. It's a starchy tuber you get in greengrocers' shops. It is also Solanum tuberosum, and is quite commonly grown in UK gardens. Oh, so that's what I have growing in a big planter? (Tip from GQT: A plastic drum, a layer of compost, a couple or three spuds, more compost. Place another couple or three spuds on top, and when the first lot have produced shoots, 'earth' them up until the second lot are sufficiently covered to introduce another layer, and so-on. I only have three layers, but expect the planter to be stuffed full of spuds. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
The message
from Kay Easton contains these words: Aubergines are horrid, nasty, pithy, flavourless things. They're wonderful if you slip a few slivers of garlic in and bake them until soft. Nah, I'm being unkind. I just don't like the things, and never have done. And for Nick's benefit, that includes home-grown - just not my home. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
The message
from (Nick Maclaren) contains these words: The reason that I don't eat black nightshade, despite being fairly adventurous, is that the Solanaceae are notorious for having plants with some parts of some varieties at some stages of development after some treatments that are edible and good, and the same plant under other conditions causing permanent damage. I have not yet seen a trustworthy description of the conditions under which black nightshade is safe to eat, though I have seen a fair number of statements that the cooked, ripe berry is. But none of them were clear the exact species and/or variety (and it is a VERY widespread species, so geographic strains or growing conditions could be important). It is gathered and eaten in more-or-less all the temperate to tropical regions. I eat the (ripe) berries both raw and cooked and have (AFAICT) suffered no ill-effects. Tomato is Lycopersicum esculentum, but I've completely forgotten what the potato is. It's a starchy tuber you get in greengrocers' shops. It is also Solanum tuberosum, and is quite commonly grown in UK gardens. Oh, so that's what I have growing in a big planter? (Tip from GQT: A plastic drum, a layer of compost, a couple or three spuds, more compost. Place another couple or three spuds on top, and when the first lot have produced shoots, 'earth' them up until the second lot are sufficiently covered to introduce another layer, and so-on. I only have three layers, but expect the planter to be stuffed full of spuds. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
The message
from Kay Easton contains these words: Aubergines are horrid, nasty, pithy, flavourless things. They're wonderful if you slip a few slivers of garlic in and bake them until soft. Nah, I'm being unkind. I just don't like the things, and never have done. And for Nick's benefit, that includes home-grown - just not my home. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
In article ,
Rusty Hinge wrote: The message from Kay Easton contains these words: Aubergines are horrid, nasty, pithy, flavourless things. They're wonderful if you slip a few slivers of garlic in and bake them until soft. Nah, I'm being unkind. I just don't like the things, and never have done. And for Nick's benefit, that includes home-grown - just not my home. In a country that gets more than a few weeks of just warm sunshine? And a variety that has NOT been bred for minimal bitterness? Seriously, disliking aubergines is reasonable. But the reason that they are flavourless is that they are bred and grown for minimal bitterness, and that has the side-effect of achieving minimal flavour. Think of the difference between supermarket "calabrese" and homw grown purple sprouting broccoli. The pithiness is largely an artifact of not cooking them properly, often because of skimping on the olive oil - when fried, they soak up an incredible amount, as in "The Imam Fainted". Regards, Nick Maclaren. |
Laurel Trees
The message
from (Nick Maclaren) contains these words: The reason that I don't eat black nightshade, despite being fairly adventurous, is that the Solanaceae are notorious for having plants with some parts of some varieties at some stages of development after some treatments that are edible and good, and the same plant under other conditions causing permanent damage. I have not yet seen a trustworthy description of the conditions under which black nightshade is safe to eat, though I have seen a fair number of statements that the cooked, ripe berry is. But none of them were clear the exact species and/or variety (and it is a VERY widespread species, so geographic strains or growing conditions could be important). It is gathered and eaten in more-or-less all the temperate to tropical regions. I eat the (ripe) berries both raw and cooked and have (AFAICT) suffered no ill-effects. Tomato is Lycopersicum esculentum, but I've completely forgotten what the potato is. It's a starchy tuber you get in greengrocers' shops. It is also Solanum tuberosum, and is quite commonly grown in UK gardens. Oh, so that's what I have growing in a big planter? (Tip from GQT: A plastic drum, a layer of compost, a couple or three spuds, more compost. Place another couple or three spuds on top, and when the first lot have produced shoots, 'earth' them up until the second lot are sufficiently covered to introduce another layer, and so-on. I only have three layers, but expect the planter to be stuffed full of spuds. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
The message
from Kay Easton contains these words: Aubergines are horrid, nasty, pithy, flavourless things. They're wonderful if you slip a few slivers of garlic in and bake them until soft. Nah, I'm being unkind. I just don't like the things, and never have done. And for Nick's benefit, that includes home-grown - just not my home. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
In article ,
Rusty Hinge wrote: The message from Kay Easton contains these words: Aubergines are horrid, nasty, pithy, flavourless things. They're wonderful if you slip a few slivers of garlic in and bake them until soft. Nah, I'm being unkind. I just don't like the things, and never have done. And for Nick's benefit, that includes home-grown - just not my home. In a country that gets more than a few weeks of just warm sunshine? And a variety that has NOT been bred for minimal bitterness? Seriously, disliking aubergines is reasonable. But the reason that they are flavourless is that they are bred and grown for minimal bitterness, and that has the side-effect of achieving minimal flavour. Think of the difference between supermarket "calabrese" and homw grown purple sprouting broccoli. The pithiness is largely an artifact of not cooking them properly, often because of skimping on the olive oil - when fried, they soak up an incredible amount, as in "The Imam Fainted". Regards, Nick Maclaren. |
Laurel Trees
"Rusty Hinge" wrote in message ... Aubergines are horrid, nasty, pithy, flavourless things. Not when fried with a goodly amount of garlick in virgin olive oil Franz |
Laurel Trees
The message
from martin contains these words: On Thu, 4 Sep 2003 21:58:47 +0000 (UTC), "Franz Heymann" wrote: "Rusty Hinge" wrote in message ... Aubergines are horrid, nasty, pithy, flavourless things. Not when fried with a goodly amount of garlick in virgin olive oil That seems to be the standard answer to anything that is tasteless. Last week it was puffballs, this week aubergines, next week horse manure? :-) No, but I might try it with black nightshade or garden 'huckleberries'. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
The message
from (Nick Maclaren) contains these words: Nah, I'm being unkind. I just don't like the things, and never have done. And for Nick's benefit, that includes home-grown - just not my home. In a country that gets more than a few weeks of just warm sunshine? And a variety that has NOT been bred for minimal bitterness? I've had access to aubergines since before those were bred. I think my first aubergine eggs perience was in the 'fifties, and yes, I have tried them from time to time since, prompted by the thought that then, in the 'fifties, if someone so much as wiped a pan with cut garlic it put me off the meal. Now I make garlic sausage using several cloves per hock, and never see a wampire anywhere near the place. Seriously, disliking aubergines is reasonable. But the reason that they are flavourless is that they are bred and grown for minimal bitterness, and that has the side-effect of achieving minimal flavour. Think of the difference between supermarket "calabrese" and homw grown purple sprouting broccoli. Calabrese and purple sprouting broccoli are different animals anyway. I molish a mean calabrese cheese. And I never buy greengrocery or fruit from supermarkets. (Unless reduced in price to virtually nothing. I bought two granadillos for 10p eack this year, and have a batch of granadillo vines coming on nicely.) Must get the conservatory thing done! The pithiness is largely an artifact of not cooking them properly, often because of skimping on the olive oil - when fried, they soak up an incredible amount, as in "The Imam Fainted". I never skimp on olive oil - we have a Lidl locally........ Oh, they have a Aussie Shiraz 2,002 at £3.99/bottle. If it's anything like the Shiraz 2,000 of the same ilk they had before, it's well worth a try. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
The message
from martin contains these words: On Thu, 4 Sep 2003 21:58:47 +0000 (UTC), "Franz Heymann" wrote: "Rusty Hinge" wrote in message ... Aubergines are horrid, nasty, pithy, flavourless things. Not when fried with a goodly amount of garlick in virgin olive oil That seems to be the standard answer to anything that is tasteless. Last week it was puffballs, this week aubergines, next week horse manure? :-) No, but I might try it with black nightshade or garden 'huckleberries'. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
The message
from (Nick Maclaren) contains these words: Nah, I'm being unkind. I just don't like the things, and never have done. And for Nick's benefit, that includes home-grown - just not my home. In a country that gets more than a few weeks of just warm sunshine? And a variety that has NOT been bred for minimal bitterness? I've had access to aubergines since before those were bred. I think my first aubergine eggs perience was in the 'fifties, and yes, I have tried them from time to time since, prompted by the thought that then, in the 'fifties, if someone so much as wiped a pan with cut garlic it put me off the meal. Now I make garlic sausage using several cloves per hock, and never see a wampire anywhere near the place. Seriously, disliking aubergines is reasonable. But the reason that they are flavourless is that they are bred and grown for minimal bitterness, and that has the side-effect of achieving minimal flavour. Think of the difference between supermarket "calabrese" and homw grown purple sprouting broccoli. Calabrese and purple sprouting broccoli are different animals anyway. I molish a mean calabrese cheese. And I never buy greengrocery or fruit from supermarkets. (Unless reduced in price to virtually nothing. I bought two granadillos for 10p eack this year, and have a batch of granadillo vines coming on nicely.) Must get the conservatory thing done! The pithiness is largely an artifact of not cooking them properly, often because of skimping on the olive oil - when fried, they soak up an incredible amount, as in "The Imam Fainted". I never skimp on olive oil - we have a Lidl locally........ Oh, they have a Aussie Shiraz 2,002 at £3.99/bottle. If it's anything like the Shiraz 2,000 of the same ilk they had before, it's well worth a try. -- Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm horrid·squeak snailything zetnet·co·uk exchange d.p. with p to reply. |
Laurel Trees
In article , martin
writes On Thu, 4 Sep 2003 21:58:47 +0000 (UTC), "Franz Heymann" wrote: "Rusty Hinge" wrote in message ... Aubergines are horrid, nasty, pithy, flavourless things. Not when fried with a goodly amount of garlick in virgin olive oil That seems to be the standard answer to anything that is tasteless. Last week it was puffballs, this week aubergines, next week horse manure? :-) Horse manure is tasteless? You learn something every day! I thank you from the depths of my heart for your public spiritedness is establishing this fact for us. ;-) -- Kay Easton Edward's earthworm page: http://www.scarboro.demon.co.uk/edward/index.htm |
Laurel Trees
"martin" wrote in message ... On Thu, 4 Sep 2003 21:58:47 +0000 (UTC), "Franz Heymann" wrote: "Rusty Hinge" wrote in message ... Aubergines are horrid, nasty, pithy, flavourless things. Not when fried with a goodly amount of garlick in virgin olive oil That seems to be the standard answer to anything that is tasteless. Last week it was puffballs, this week aubergines, next week horse manure? :-) Yes. But you need a horsemanure-to-mushroom conveter. Franz -- Martin |
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