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Hi there- We planted two rosemary
bushes on the ground that we bought from the nursery
about a month ago. Both bushes don’t look too good as
their leaves are curled, look dull, and not so green
(small specs of yellow). The bottom branches have dried
out and so were the leaves on it. Before planting, we
tested our drainage and water seems to drain ok. We’ve
only been watering twice at most three times a week at
this time. All the other plants that we planted next to
it are doing very well. The rosemary does not seem to
have any sort of infestation at all. We also don’t
notice spurt of new growth. Any idea what condition our
rosemary might be in? Thanks for your help!! PD |
Your plants may just be
suffering a bit of transplant shock but I'm also
concerned about root rot or crown rot. Rosemary is
susceptible to these fungal conditions. Gently move the
soil away from the stem at ground level and see if it
looks healthy or sort of blackish. You might also cut
back on the watering a bit. Check about three inches
down into the soil to see if it really needs water.
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I recently found a recipe for a
"grunt" that calls for chai seasoning; the article says
it's sold under the McCormick label. I've not been able
to locate it. Any suggestions where to find it, or what
spices equal chai? Thank you! KR |
That sounds delicious! I
didn't find a match when I search McCormick's site for "Chai
spices." You might check Indian markets or well-stocked
health food stores. Chai spices are like curry powder in
that everyone likes to make it differently. I'm happy
with a blend of cardamom, cinnamon, orange and nutmeg
but you might also add ginger, cloves or even black
pepper. See the proportions I use to make a pot of
Spiced Coffee on the
Pantry Basics Page.
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Can you use the mint when it is
blooming the purple flowers…if so do you use the purple
flower or tear it off when you make your tea? GL |
Your mint will be more
flavorful if you snip the leaves just before the blooms
open but you can use it anytime, flowers and all.
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Hi, I have three beautiful
basil plants in my yard. Lately they are turning
yellowish. What does that mean and does it change the
taste? I would like to know if it is bitter or will ruin
my tomato sauce.
Thank you, DN |
Maybe your plants would like
a dose of fertilizer. If the older leaves are yellowing
first it could be a nitrogen or potassium deficiency; if
the newer leaves are yellowing first it could be an iron
shortage. The best way to find out if the leaves are
bitter is to give them a taste.
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Hi…Does fresh pressed garlic in
olive oil go bad? How long is the shelf life after you
have pressed garlic into olive oil? AND once I have
pressed it into the olive oil what is the best way to
store it and for how long? Does it last long in the
pantry or refrig?
Thank you, GB |
We have covered the
safety of flavored oil recently on the
Cooking Q&A Page. You
will also find a link there for more information. Garlic
is one of the main culprits for the introduction of
bacteria into oils. It's best not to keep it for more
than a day or two.
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I grow lavender in my yard and
would like to use it in cooking. Which part of the plant
should I use when the recipe calls for lavender? Must it
be dried first or may I use it fresh like I do my other
herbs?
GG |
It's the flower buds that
recipes are looking for. Please see the article "All
About Lavender" for more information.
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Hi, I just read through your q
and a and didn't see my question asked. Can you tell me
how long basil lives? I have it growing in an aero
garden so it should live as long as it possibly can.
It's been growing since January and I still have to
harvest it every other day. Also now that I'm thinking
about it. Do you know of any food producing plants that
live for years? Thank you! KL |
Basil is an annual plant
with a typical life cycle of one year but I have heard
of plants lasting far longer than that in the right
conditions. Most of our favorite herbs will last for
years, like oregano, tarragon and rosemary. Other
perennial vegetables are rhubarb, asparagus and
artichokes.
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How much ground cinnamon is
equal to 1 cinnamon stick? JB |
One 2-inch cinnamon stick
would probably yield about a tablespoon of ground
cinnamon. Be careful if you are thinking of substituting
the ground version in a recipe that calls for a stick,
however. Usually you would just steep the stick to get
the flavor and then remove it not necessarily netting a
full tablespoon's worth of flavor.
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Hi: If a recipe calls for 1 T of
fresh grated ginger (not available where I am) what is
the equivalent dried? JD |
Ground dried ginger is
not a suitable substitute for freshly grated. You are
better off using crystallized ginger that has been
rinsed to remove the sugar.
The Cooks' Thesaurus suggests 1/4 cup minced
crystallized ginger is equal to 1 tablespoon of freshly
minced ginger.
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This evening I picked a colander
full of basil, trying to get what the bugs hadn’t
touched. About an hour later, I began plucking and
cutting (with scissors) good leaves off to wash. After
washing the leaves and spinning them out in my salad
spinner, I looked through the basil, and to my
amazement, noticed purple splotches on almost every
leaf. Either I’m going crazy, or those spots appeared
after I washed and spun the basil! Can you tell me if
this is possible? Thank you. MH |
Basil is a tender herb and
I'm afraid it sounds like you bruised yours up in the
salad spinner.
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I just purchased a dozen 71/2 OZ
jars of "Mr. Hot Mustard." "Best If Used By 9/4/09."
After that date I assume the "hot" effect is not as
strong. However, can the product be safely consumed
after the date indicated and, if so, how much longer? BA |
We talk about this on the
More Tips and Hints Page.
Please see the
Cook's Tip titled "Mustard."
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Where can I purchase Paprika Paste
in the Ft Lauderdale, Fl area? MB |
You might look for it at
a local shop that carries European products but I'm
thinking you will need to order it online.
La Tienda has it in jars from Peru. I wish I had
picked some up when I was in Hungary.
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I have searched for fresh dill
at the supermarket produce section but have not been
successful in my search. Next year I plan to grow my own
but until then I need to make dill pickles...I have used
dill weed in the past but have now found dill seed. If I
am reading correctly I should use less dill seed than I
did weed (although I understand they not necessarily
interchangeable!). Do you have an equivalency (or a best
guess) on how much dill seed would substitute for a dill
head? And since I am evidently not the only one having
trouble, maybe I have found my cottage industry niche! Thanks~JM |
About 3/4 of a teaspoon dill
seeds would be equivalent to an average dill head.
Judging by the amount of mail we get on this subject, I
think you are correct about finding a good cottage
industry.
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Can dill weed be substituted for
fresh dill sprigs? What is the formula for substitution?
BS |
Assuming that you mean dried
dill weed, you won't get as much flavor but you could
use about 1/4 teaspoon dried dill weed to equal a
four-inch sprig of dill.
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How much dill weed equals 1 dill
head? Also how much chopped garlic equals 1 garlic
clove? KB |
A head of dill is actually
composed of dill seeds. Please see the question above.
One clove of garlic is generally considered to equal 1
teaspoon chopped.
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My recipe for watermelon pickles
calls for oil of clove and oil of cinnamon. But I only
have whole cloves and cinnamon sticks or ground
cinnamon. How can I use a conversion? P |
Spice oils are quite strong
so you may not get the same results by using the whole
spice. You would still get a nice flavor by using 2 or 3
whole cloves and one cinnamon stick per jar.
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Can a peppermint leaf be eaten
straight off of the plant? If so, how much at a time? KB |
There's nothing wrong with
peppermint right off the plant and I'm not aware of any
limits.
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Hi, Great basil Q&A website! Do
you have others for other herbs? I grew some basil from
seed, they've grown well in a small container with no
drainage hole. I know there should be a hole, but the
plants have been doing fine. There are about 5 plants,
each about 6-8 inches tall, growing close together with
some parsley next to it which is growing slowly. The
basil leaves on the bottom have turned yellow, but
that's only on the bottom. Why? Should I cut those off
and transplant the plants to bigger containers with
drainage holes? I'm afraid they're too close together.
But I'm also afraid to break the roots if I try to dig
them up and separate them. Advice? I live in Zone 7, I
believe. Thanks!! TF |
Check the
Question Quick Find Page
for other Q&A's by subject. As for the basil, the leaves
may be turning yellow because the plants have "wet
feet," a result of the lack of drainage. They sound like
large plants that probably should be separated and
repotted. Just use a gentle hand to pull the roots apart
and make sure the new holes are wide enough to
accommodate the root ball.
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How long can you safely store mint
sugar? The recipe I have calls for fresh mint leaves
layered in sugar. Put in glass container and set in a
dark, cook place. I'd like to make some for Christmas
gifts, but it is summer and the mint is fresh now. I
live in Denver and our outdoor growing season is short.
NT |
I don't think that you would
want to keep the mint leaves in the sugar until
Christmas. If you could get the flavor into the sugar
and then remove the leaves seems like it would last as
long as regular sugar.
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In 1910 my grandmother brought
large leaf basil seed with her from Sicily when she came
to the U.S. The seed was saved every year from the next
Spring planting. After mom and dad have passed away it
has been my job to continue the planting every year.
I've been successful until this year. I planted over 300
seeds and 3 have germinated. I believe the problem was
due to the lack of bees doing the pollination. I want to
make sure to get good seed this year. How do you hand
pollinate sweet basil? Thank you, PV |
Talk about heirloom plants!
If pollination had been the problem you wouldn't have
gotten the seeds so it must be something else. Since you
have done all of this before, I wonder what conditions
might be different. Could be that the seeds were planted
too deep or the temperature was too cool. They should be
just barely covered with soil and needs at least 75
degrees or a little higher.
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I think my rosemary plant has
spittle bugs. What would you suggest to get rid of the
spittle bugs and white foam? After getting rid of the
bugs and foam, would the rosemary be safe to use in
cooking, or would the spittle bug eggs still be likely
to be in/on the plant, and could they become like a
parasite for humans? Thanks, D. |
Spittle bugs are mostly
harmless. You could try just washing them off the plant
with a strong stream of water. I wouldn't be worried
about the rosemary being safe but if it makes you more
comfortable you could just wash it well before using.
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Hi. My basil plant has problems.
Wherever I have pinched off anything, the stem has
become split and unhealthy looking. Part of my problem
is that I may be harvesting incorrectly. I was pinching
off the top of the main stem. Am I supposed to be
pinching off the stem of the individual leaves instead?
I would really love to see a diagram or video to show
where I should be cutting. But maybe it is a pest or
fungus that is just attacking the plant at its weak
spots. Thanks for any help. CB |
Pinching from the main stem
is fine and will help the plant become more bushy. You
can also snip from the side leaves. The key is to use
something sharp and take the clipping from just above a
place where leaves are emerging on a stem.
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I found some fresh mint in the
yard and I was wondering how much it sells for if I was
wanting to sell it in my produce stand? JT |
I would check around and see
what other vendors, like at the supermarket and the
farmers' market, are charging for bunches of herbs.
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| Here is a story your site and readers may enjoy: When my grandchild Ruby was 3 years old, she overheard a conversation I was having with her mother one morning. Mother asked me to sniff the odor of a new herbal medication she had been prescribed; I told her it smelled like asafoetida. At which Ruby piped up to say, No it doesn't, it smells like fenugreek. her mother and I burst out laughing--was there another 3 year old in the US who knew what fenugreek smells like? But the she lives in San Francisco, the land of infant gourmets. MN |
Thanks for sharing your story with us. I can't help but wonder how many grown-ups in the US know what fenugreek smells like.
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