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Make the most of culinary
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see all articles... |
A Bounty of
Basil: How to Preserve the Harvest by
Sandra Bowens |
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They say you can't have too
much of a good thing but at some point in the summer you may find yourself with more basil than you can handle. Time to set some of those delectable leaves aside for the dark days of winter. Come visit the test kitchen as we explore the various methods for putting basil by.
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All About
Calendula: Herb of the Year 2008 by
Sandra Bowens |
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So many stories, so many names,
our Herb of the Year for 2008 is as fun to read about as it is to
look at. To dream of marigolds, legend has it, foretells great
riches and success. But calendula, not marigold, is the Herb of the
Year. What's in a name? Read on…
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All About Shiso by
Sandra Bowens |
Shiso, perilla, beefsteak plant--by any name it's a tasty
herb that's lovely to look at as well. If shiso is new to you, keep
reading. We tell you all about it, how to grow it and provide links
to recipes that show how to put it to work in your kitchen.
Photo courtesy of
Wikimedia Commons. |
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An Herb
Garden Takes Root by
Sandra Bowens |
Herbs have been used throughout
history to flavor the cookpot, enhance health and provide beauty to
the environment. Follow along as the Herbs in History demonstration
plot is conceived and planted. Don't miss the detailed descriptions
of twenty-five herbs that you might like to grow in your own
garden. |

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Spice Buyer's
Journal: Nutmeg Field Report by
Al Goetze |
Follow along as McCormick & Company's chief spice buyer Al Goetze visits the
nutmeg groves of Indonesia. We'll learn a few tricks of the trade
while we get a taste of the exotic islands that are home to this
aromatic spice. |

photo courtesy of
McCormick &
Company |
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All About Poppy
Seeds
by Sandra Bowens
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The familiar black specks in your baked goods go a long way toward
flavoring savory dishes, too. Taste their nutty flavor right now by
whipping up a batch of Almond Poppy Seed Muffins.
Another article from the archives updated and expanded to include
growing information.
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Reader Recipe Exchange by Everybody |
Anyone who cooks has created recipes. We want to see your best.
This column features special creations from around the world. The
latest contribution is McCormick's famous and now discontinued
Salad Herbs recipe. |

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Have you seen it? Check out the Reference Desk A Pinch Of... has been around for
seven years now. The site has nearly 175 pages so we created this area to help you find your way around. Find quick links to the pages in which you are most interested along with our favorite stuff, where to buy herbs, metric conversions and more! |
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We have answered so many questions over the years that the list below has grown quite long. Now you can browse the Q&A by the category or subject that interests you the most today. The general Q&A bank is below and here or click to Question Quick Find to see the categories. |
Ask a Question
Click here to see all questions. New questions are posted each Monday. |
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Q: I let my dill go to seed, but
I'd like to still use and/or preserve it. I brought it
in and rubbed the seed off the heads. It appears to be a
flat seed. Is that too dried out, or is that what dill
seed is? It looks kind of like a husk of something
rather than a whole round seed. Maybe it's too far gone?
SS | |
A: Dill seeds are indeed
flat. Follow this link to a
photo of dill seeds. | |
Q: Hi; I bought Tumeric organic
spice. As a first time user, how do you use it. Is it
best on vegetables, rice or meats. How much curcumin
should the tumeric powder contain to be at its best?
Thank you for your reply. HGS | |
A: Read everything I know
about the subject at "All
About Turmeric." Without the power of chemistry I
can't imagine how you would find out the curcumin
content. I did a little surfing and learned that it is
usually between 3 and 4 percent of the dry weight.
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Q: Thank you in advance. Recently
I discovered black droppings (?) slightly larger than
poppy seeds
but just as hard near my "herb garden" on my windowsill
in New York City. They're all doing great. I have
lavender, basil, rosemary, lemon balm, sage and thyme.
Something tells me lemon balm might be somehow the
culprit as the seeds always collect near that one, but
I'm not sure.
Any hints? Many thanks again for your time. EB | |
A: Black droppings on plants
are often just what they look like. Droppings from some
sort of an insect. Since all your plants are doing well
and you don't see any damage it's hard to tell what it
might be. Just to check on your lemon balm theory, I
went out and shook some of my branches that are in full
bloom. Nothing resembling seeds or otherwise fell into
my waiting hand. | |
Q: I have growing (in the ground)
chocolate mint. There are tiny almost black specks on
them that are so small I can't tell if it is a bug or
part of the plant. I can scape it off with my
fingernail. What do you think? If it is an insect could
I use a organic Safer's like spray on the plant? RF | |
A: My first impulse is to
suggest that you have caterpillar or some other insect
droppings but it could be any number of things. Before
you spray any time for anything is important to evaluate
if it's really necessary. Consider these factors: What
is the true problem and if it is an insect, is it listed
on your insecticide label? Could you remove the pest by
hand? Is there any real damage? If so, is it more than
fifty percent of the foliage putting the plant in peril?
Or is the damage unsightly and you don't like it? |
Q: I planted several herbs that I
have read need to be baked or dried in a dehydrator. But
a friend of ours who is a chef fries his in the oven.
All I have
read has said that it loses its flavor. What is the best
for drying basil, oregano and parsley? Thank you for
your help! Km | |
A: Please see the articles "Look
What I Made: An Herb Drying Rack" and "A
Bounty of Basil: How to Preserve the Harvest."
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Q: Each year I grow basil in a pot
on my deck in Massachusetts. Each year I have great
success. I recently harvested some basil for pesto that
was wonderful. However, yesterday I harvested healthy
looking leaves to cut up for placement on a grilled
pizza. I harvested the basil and chopped it immediately
after harvest. Approximately 20 minutes later when I
went to place it on the pizza it had started to turn a
bit black in spots. Do you know why this happened?
Thanks, DCM | |
A: You may have bruised it
in the process of chopping or used a carbon-based knife.
Basil is like lettuce in this respect. Many people
recommend gently tearing the leaves rather than using a
knife. | |
Q: We had a garden in Kansas and
raised dill. I have a gallon jar, sealed tightly, with
the seed & stalk. It still smells like dill, but it has
been 14 years. My husband says use it, but I'm afraid to
although it still smells like dill. What would be your
suggestion? EJR | |
A: Fourteen years is a long
time. I don't think it would hurt you to eat it but if
it makes you uncomfortable, why would you? | |
Q: I'd picked over two pounds of
unblemished basil, put it in the refrigerator for less
than 24 hours and it wilted and turned brown. Is it safe
to make pesto with it and what should I do to prevent
this from happening again? PK | |
A: Your basil got too cold,
most likely. Anything under 50 degrees and it's toast!
It is safe to make pesto with although the color may not
be as bright. A better way to keep basil is on the
counter with the stems in water, as you do for flowers.
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Q: For four years my bay leaf
plant has been growing in a 6" pot. Lately all the
leaves are curling, turning brown and dropping. My plant
is a skeleton, yet the branches appear healthy. What are
the growing conditions for a bay leave plant? PK | |
A: Bay laurel likes a basic
potting soil mix with good drainage, quite a lot of
sunshine and a yearly feeding. It's easy to overwater
but you don't want it to dry out completely either. Your
plant might enjoy a new, larger pot with some fresh
soil. Six inches is pretty small for a four year old
plant. |
Q: Hi, my husband and I grow
chilies. If you happen to get chili in your eyes (from
rubbing your fingers mistakenly), rub your hair or
someone s hair across
your eye. The oil in hair helps neutralize the burning.
We enjoy your site. We will have a site up and running
soon. It is called nmoutdoors.com based out of Farmingon,
NM. DA | |
A: Isn't that interesting? I
will have to remember that trick! Best of luck with your
own site, we'll be watching for it. | |
Q: My recipe calls for adding
dried herbs and simmering for another two hours. But
what if I want to add fresh herbs instead? When do I
add? At the beginning or when the recipe calls for the
dried herbs? MO | |
A: Actually, you will want
to add the fresh herbs during the last ten minutes or so
of the final cooking time. If it is a large quantity of
herbs, you might consider adding half of them when the
recipe calls for the dried and then the remainder in the
last ten minutes. |
| See all Questions Find questions by subject |
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Useful Gifts with Style
Sterling silver is always a welcome gift. Silvergroves.com offers a
variety of useful items like salt shakers and peppermills or oil and
vinegar sets. Make it even more special with their engraving service.
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The Fine Art
of Pasta
Chances are good you have never had pasta as tasty as that from
Pappardelle's. A true artisan product that's bursting with the fresh
taste of veggies, herbs and even chocolate! |
Healthy Eating Help
The United States Department of Agriculture can help you find ways to
make your diet more healthy. The My Pyramid website offers useful
interactive tools like a menu planner, current dietary recommendations
and fun games for kids too. |
Just Say No
Which side of the cilantro debate are you on? Love it or hate it? If you
can't stand the stuff let your voice be heard at I Hate Cilantro.com!
Their motto is simple: Cilantro. The most offensive food known to man.
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A Taste of Italy
Mariano Foods is your online Italian market. Surprise your friends with
a gift basket or stock your own pantry with the basics like tomatoes and
vinegar or splurge on authentic meats and cheeses. |
Stamp
Out Toxic Gardening
The one stop shop for all your organic gardening needs. Use the Solution
Finder at the Organic-Gardening-Shop website to diagnose your garden
problems and then learn how to deal with them. |
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Spicy
Travel
One visit to this Kerala Tourism website will have you
amazed at the vistas, drooling over the food and planning your own trip
to the place where spices come from. Be sure to click around before you
decide on a beach resort, a Houseboat or a homestay. |
Herb Plants at Your Fingertips Herbfresh.com covers all your herb plant needs, especially hard-to-find varieties and scented geraniums galore. You will also find good tips for placing plants in the garden and unusual "back to nature" gift ideas. |
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Back to top |
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Quote of the Week:
"Did you ever stop to taste a carrot? Not
just eat it, but taste it? You can't taste the beauty and energy of the
earth in a Twinkie." --Astrid Alauda
MONTHLY e-mail updates let you know what's new
at this site as well as herb and spice news and the latest on the home
office garden. Plus a recipe just for subscribers.
Click Here to sign up now!

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Field
Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every
Seasoning at the Market This
pocket-sized treasure is packed with information that is as helpful at the
market as it is in the kitchen. |
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The Edible Herb Garden Illustrations abound in this comprehensive and informative companion for the gardener and the cook. |
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The Lavender Cookbook Learn to cook with lavender year around. From soup to desserts, this collection of 120 recipes will surprise and delight you. |
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The Curry Book Go around the world eating curry, right from your own kitchen. More than 100 recipes provide variety and excitement. |
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Gourmet Mustards The subject is covered well in this newly revised and expanded guide to making and cooking with mustards.

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Herbs in Bloom: A Guide to Growing Herbs as Ornamental Plants
Use flowering herbs to punch up landscape
design. This guide covers 700 plants from 80 families.
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The Moosewood Restaurant Kitchen Garden
Plant it, grow it, eat it: this book shows you how! An old favorite recently updated for the way we cook today.
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The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen
Your source for
information on spices that have only recently become available as well as
new thoughts on old favorites.
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The Chile Pepper Encyclopedia: Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes
A modern
compendium of the world's most loved food group.
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Barbecue! Bible Sauces, Rubs and Marinades This companion book to the hot-selling Barbeque! Bible adds flavor to the basic grilling methods.
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The Organic Gardener's Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals
Our go-to guide for dealing with things that wiggle
and squirm or make our plants sick.
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Your Backyard Herb Garden Learn herb gardening from the ground up, literally, with the help of a knowledgeable teacher and gardener. |
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Don't miss the
aPinchOf... Mini Mall for great gift ideas and
gourmet foods we like.
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