Text 3488, 99 rader
Skriven 2013-08-14 08:11:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Spices from Herb
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> We had a sage plant outside for a couple of years; it died earlier this
 RH> spring/summer. I suspect it didn't make it thru the winter.

 DD> Perennial doesn't necessarily mean perpetual.   Bv)=

 RH> No, it just surprised us that it overwintered. The oregano is into its
 RH> 3rd or 4th summer, and spreading. That bed has some spearmint and
 RH> ornamental strawberries in it as well.

 DD> The spearmint will spread ... and make mowing the lawn very fragrant.

 RH> It's so far just confined to one patch but I see that it wants to break
 RH> out soon. The back yard is mostly dirt (not topsoil but just dirt) so
 RH> it would have problems getting established out there.

Unless that "dirt" is hard packed red clay and you're in a drought it should
grow. Spearmint grows in sunny or partially shady locations with moist soil.
The roots creep underground in a dense mat, from which grow the stems and
leaves that reach up to 2 feet tall. Because of this quick, aggressive growth
many gardeners prefer to confine the herb to a container. I like it because it
chokes out the dandy lions and also because it smells so nice when I cut the
lawn and it is present.
 
 DD> The ornamental strawberries you wouldn't want to eat as they are tart,
 DD> often to the point of bitterness. And the leaves, while safe fresh and
 DD> when completely dried are toxic between those points. But, like the

 RH> Tried them (the berries) our first spring and found out they were
 RH> inedible. never did try the leaves, doubt we will.

Well, technically they are edible - that is, non-poisonous. But hard and bitter
- like my brother's ex-wife.

 DD> spearmint it's a better ground cover than kudzu (which may also be
 DD> eaten).

 RH> Need some decent ground for it to cover.

Really, mint just needs water and soil that the roots can penetrate.

 RH> Can you put herb pots there? Or is it a typical mobile home window with
 RH> no real ledge?

 RH> We keep a shaker of half sodium/half potassium salt on hand. I'll grab
 RH> that for a lot of my cooking, some table use. It's one more attempt to
 RH> try to raise my potassium levels; they've been borderline low for
 RH> several years.  Not quite low enough to go on full time perscription
 RH> supplimentation but occasionally the doctors will give me a week or two
 RH> of pills to kick it up. I'm taking an OTC pill that seems to be keeping
 RH> them happy tho, my next bloodwork will show if there's any need for a
 RH> boost again.

I use the Morton Lite Salt (which is a 50/50 mix) *AND* take two 99mg Solaray
Potassium amino acid complex capsules - which I buy at Food Fantasies
(health/natural food and supplements store). Mine is needed because I take
furosemide (Lasix) as prescribed by my croaker.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brandied Peach Butter w/Spearmint
 Categories: Fruits, Herbs, Booze, Citrus, Condiments
      Yield: 8 half-pints
 
     18    (to 20) fully ripe peaches
    1/2 c  Water; more as needed
    1/4 c  Brandy *
      3 tb Lemon juice
      2 c  Sugar
     18    (to 25) sprigs spearmint;
           - OR other mint

  * substitute raspberry extract, white grape juice or
  imitation brandy extract if keeping alcohol free.

  Pit, skin, and slice the peaches. Place them in a large
  pan with enough water to prevent sticking and cook 15 to
  20 minutes or until soft. Puree the peaches in a food
  processor and return to the saucepan, adding the brandy,
  lemon, sugar, and mint sprigs. 

  Simmer over low heat, stirring frequently, 30 to 35
  minutes or until the puree thickens. Remove the mint and
  fill clean 1/2-pint jars with peach butter to within
  1/4" of the top. Wipe, seal, and process in a boiling
  water bath for 10 minutes.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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