Date: Sun, 23 Oct 1994 12:07:28 -0500 From: "Fran E. Rich" Subject: Re: Growing Herbs Comments: To: Medicinal and Aromatic Plants discussion list To: Multiple recipients of list HERB Chives: Of course snipped and put on baked potato. Also chive vinegar - just stuff some in a jar and pour on some *good* red or white wine vinetar. When it tastes like you like it (1-2 weeks), strain and use. Oregano - Geez, the possibilities are endless. Both Italian & Mexican cuisines use tons of oregano. The key to using any fresh herb is 3x the amount of dried called for in the recipe. Caraway: Let it go to seed and let the seeds dry on the stalk. Collect before they fall. Used in breads and my favorite - Sauerbraten. Thyme: Another with endless possibilities. See oregano above for quantities. Tarragon: I'm jealous - tarragon doesn't do well in my part of the woods. Good with chicken dishes. Make vinegar - follow general directions above under chives. Any herb can be used to make vinegar. You don't have to heat the vinegar first - just stuff whatever herb or combination of herbs you like into a jar, add hot peppers, garlic, and/or lemon peel, let sit until it tastes "right" (which is to say - to *your* taste), strain and put in a nice bottle. Try not to use metal caps. Stick in a few fresh sprigs of herbs used to make it pretty. I usually leave in the garlic, lemon peels or peppers. If giving as a gift, you can dip the top in wax to seal and tie some raffie or ribbon around it with a homemade tag. I use vinegars in any recipe calling for vinegar - I usually don't discriminate much as far as trying to figure out what might go with what. It *all* goes! Hope this helps. Have fun. Fran On Fri, 21 Oct 1994, Stacy Ream wrote: > I thought of this list as a kind of informative list to gather information > about what to do with different herbs. I have grown this year orange, > chocolate and regular mint, chamomile, chives, oregano, caraway and regular > thyme, tarragon, sweet marjoram, and basil. I knew what to do with the basil, > however I was heasitant about the chamomile on how you use it as a tea. Also I > have looked for books telling me specifically on how to use these herbs in > cooking, but all it usually says is what the use is never really specific. I > guess I need an herb cook book. > > Stacy Ream, Bloomington, IN >