Herbs in Tubes

In article <[email hidden]>,

The Bubbo said:

OmManiPadmeOmelet said:

We've discussed cilantro many times here. :-)
The love/hate of it seems to be very much genetic...

Kinda like Asparagus pee. <lol>

Similar issue.

um...are you trying to tell me that some people are genetically predisposed to
loving asparagus pee?

<lol> No...
It seems that the ability to SMELL asparagus pee is genetic. ;-)

Quoted message said:

weird....I mean I understand asparagus pee, maybe I am a
little curius about it, but I don't think I could ever love it.

I hate the smell.
Some people can't smell it.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Damsel in dis Dress <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Last time we went shopping, we found a display of refrigerated tubes
of various herbs. I'm wondering if anyone has tried them. I would
love to have cilantro on hand for when I get a craving. There were a
half dozen other varieties, but this is the one that stuck in my mind.

Anyone?

Carol

Remind me in the spring to send you some fresh. If you can figure a way to
freeze it, let me know. I don't much like the stuff but it is good in a
lot of things I make.

Michael <- really wishes spring was here

I can get fresh cilantro at the grocery store year round......

but it's one of the few herbs I just cannot abide. ;-)

Shaved soap anyone? <lol>

Hmmm, doesn't seem to taste like that to me.

What makes me mad is that my local grocery store used to have a wide
assortment of loose herbs but now it's all pre-pack at tripple the
price.

When I want to roast something on a full sprig of rosemary I have to
order it online. Grrrr! The local market sells a 5 pack of 5" sprigs
damn it.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Damsel in dis Dress <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Last time we went shopping, we found a display of refrigerated tubes
of various herbs. I'm wondering if anyone has tried them. I would
love to have cilantro on hand for when I get a craving. There were a
half dozen other varieties, but this is the one that stuck in my mind.

Anyone?

Carol

Remind me in the spring to send you some fresh. If you can figure a way to
freeze it, let me know. I don't much like the stuff but it is good in a
lot of things I make.

Michael <- really wishes spring was here

I can get fresh cilantro at the grocery store year round......

but it's one of the few herbs I just cannot abide. ;-)

Shaved soap anyone? <lol>

Hmmm, doesn't seem to taste like that to me.

What makes me mad is that my local grocery store used to have a wide
assortment of loose herbs but now it's all pre-pack at tripple the
price.

When I want to roast something on a full sprig of rosemary I have to
order it online. Grrrr! The local market sells a 5 pack of 5" sprigs
damn it.

In article <[email hidden]>,

Tony P. said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Damsel in dis Dress <[email hidden]> looking for trouble wrote in
news:[email hidden]:

> Last time we went shopping, we found a display of refrigerated tubes
> of various herbs. I'm wondering if anyone has tried them. I would
> love to have cilantro on hand for when I get a craving. There were a
> half dozen other varieties, but this is the one that stuck in my mind.
>
> Anyone?
>
> Carol

Remind me in the spring to send you some fresh. If you can figure a way
to
freeze it, let me know. I don't much like the stuff but it is good in a
lot of things I make.

Michael <- really wishes spring was here

I can get fresh cilantro at the grocery store year round......

but it's one of the few herbs I just cannot abide. ;-)

Shaved soap anyone? <lol>

Hmmm, doesn't seem to taste like that to me.

What makes me mad is that my local grocery store used to have a wide
assortment of loose herbs but now it's all pre-pack at tripple the
price.

When I want to roast something on a full sprig of rosemary I have to
order it online. Grrrr! The local market sells a 5 pack of 5" sprigs
damn it.

Of all the herbs in my herb garden, rosemary does the best. :-)
It's very easy to grow! Try a western exposure.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Michael 'Dog3' Lonergan said:

The Bubbo <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"Michael \"Dog3\" Lonergan" <[email hidden]> wrote:

> Damsel in dis Dress <[email hidden]> looking for trouble
> wrote in news:[email hidden]:
>
> > Last time we went shopping, we found a display of refrigerated
> > tubes of various herbs. I'm wondering if anyone has tried them.

Quoted message said:

Quoted message said:

> > I would love to have cilantro on hand for when I get a craving.
> > There were a half dozen other varieties, but this is the one

that

Quoted message said:

Quoted message said:

> > stuck in my mind.
> >
> Michael <- really wishes spring was here

I can get fresh cilantro at the grocery store year round......

but it's one of the few herbs I just cannot abide. ;-)

Shaved soap anyone? <lol>

first few times I've had it I was totally reminded of soap. I've
slowly come to appreciate it, but I'll never love it completely

I'm with you. I do not like cilantro. I've become accustomed to it,
slowly.

Michael

I used to feel the same way about ginger in Asian food, to the point i
would request 'no ginger' in Chinese resturants, then for some reason i
started experminting with it and have come to like it. It's taste used
to remind me of the way various soaps smell.

However i still cant abide olive oil.
---
JL

Quoted message said:

--
...Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten.
He
now owns all keyboards and computing devices in the household and has
the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

The Bubbo <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Quoted message said:

first few times I've had it I was totally reminded of soap. I've
slowly come to appreciate it, but I'll never love it completely

I'm with you. I do not like cilantro. I've become accustomed to it,
slowly.

Michael

David loves it, so I add it extra to his stuff, but only use it
sparingly with mine

I don't know why I grow it. I just do. We seldom use it but I'll admit it
does add something in some of the salsas I make.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

On Sat 10 Dec 2005 03:23:48p, Thus Spake Zarathustra, or was it The Bubbo?

Quoted message said:

Michael 'Dog3' Lonergan said:

Quoted message said:

first few times I've had it I was totally reminded of soap. I've
slowly come to appreciate it, but I'll never love it completely

I'm with you. I do not like cilantro. I've become accustomed to it,
slowly.

Michael

David loves it, so I add it extra to his stuff, but only use it
sparingly with mine

The first time I tasted cilantro in a dish, I thought something was
spoiled! Since, at the time, it had recently become so popular, I forced
myself to have more exposure. I love it now.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Joseph LIttleshoes <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

The Bubbo <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

OmManiPadmeOmelet wrote:
> In article <[email hidden]>,
> "Michael \"Dog3\" Lonergan" <[email hidden]> wrote:
>
>> Damsel in dis Dress <[email hidden]> looking for trouble
>> wrote in news:[email hidden]:
>>
>> > Last time we went shopping, we found a display of refrigerated
>> > tubes of various herbs. I'm wondering if anyone has tried them.

Quoted message said:

>> > I would love to have cilantro on hand for when I get a craving.
>> > There were a half dozen other varieties, but this is the one

that

Quoted message said:

>> > stuck in my mind.
>> >
>> Michael <- really wishes spring was here
>
> I can get fresh cilantro at the grocery store year round......
>
> but it's one of the few herbs I just cannot abide. ;-)
>
> Shaved soap anyone? <lol>

first few times I've had it I was totally reminded of soap. I've
slowly come to appreciate it, but I'll never love it completely

I'm with you. I do not like cilantro. I've become accustomed to it,
slowly.

Michael

I used to feel the same way about ginger in Asian food, to the point i
would request 'no ginger' in Chinese resturants, then for some reason i
started experminting with it and have come to like it. It's taste used
to remind me of the way various soaps smell.

However i still cant abide olive oil.
---
JL

I love ginger. I find it really versatile. I use fresh ginger whenever I
can. I like it much better than the the dried stuff in the jar. I find
that it gives a unique and delicious flavor to all kinds of dishes. Olive
oil is also a favorite of mine. Not only do I cook with it but I make
dipping sauces out of it. The dipping sauces are easy. I'll take a big
clove of garlic (and/or some rosemary or oregano etc.), slit it and dump it
into a container. I'll fill the container with olive oil and let it sit for
a few hours then pour it into plates with some fresh parmesan and dunk
bread in it. Good stuff. I don't keep any of it for the next day. I have
not yet figured out how to make it and keep it without the olive oil
getting rancid.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Tony P. <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Damsel in dis Dress <[email hidden]> looking for trouble
wrote in news:[email hidden]:

> Last time we went shopping, we found a display of refrigerated
> tubes of various herbs. I'm wondering if anyone has tried them.
> I would love to have cilantro on hand for when I get a craving.
> There were a half dozen other varieties, but this is the one that
> stuck in my mind.
>
> Anyone?
>
> Carol

Remind me in the spring to send you some fresh. If you can figure
a way to freeze it, let me know. I don't much like the stuff but
it is good in a lot of things I make.

Michael <- really wishes spring was here

I can get fresh cilantro at the grocery store year round......

but it's one of the few herbs I just cannot abide. ;-)

Shaved soap anyone? <lol>

Hmmm, doesn't seem to taste like that to me.

What makes me mad is that my local grocery store used to have a wide
assortment of loose herbs but now it's all pre-pack at tripple the
price.

When I want to roast something on a full sprig of rosemary I have to
order it online. Grrrr! The local market sells a 5 pack of 5" sprigs
damn it.

Good Gawd. Please email me about June. I'll ship you all the fresh rosemary
you want. I think I can get it to you fresh without it drying out. I
don't keep fresh in the winter but I've got a bunch of it hanging in the
kitchen.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Tony P. said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,
"Michael \"Dog3\" Lonergan" <[email hidden]> wrote:

> Damsel in dis Dress <[email hidden]> looking for trouble
> wrote in news:[email hidden]:
>
> > Last time we went shopping, we found a display of refrigerated
> > tubes of various herbs. I'm wondering if anyone has tried
> > them. I would love to have cilantro on hand for when I get a
> > craving. There were a half dozen other varieties, but this is
> > the one that stuck in my mind.
> >
> > Anyone?
> >
> > Carol
>
> Remind me in the spring to send you some fresh. If you can
> figure a way to
> freeze it, let me know. I don't much like the stuff but it is
> good in a lot of things I make.
>
> Michael <- really wishes spring was here

I can get fresh cilantro at the grocery store year round......

but it's one of the few herbs I just cannot abide. ;-)

Shaved soap anyone? <lol>

Hmmm, doesn't seem to taste like that to me.

What makes me mad is that my local grocery store used to have a wide
assortment of loose herbs but now it's all pre-pack at tripple the
price.

When I want to roast something on a full sprig of rosemary I have to
order it online. Grrrr! The local market sells a 5 pack of 5" sprigs
damn it.

Of all the herbs in my herb garden, rosemary does the best. :-)
It's very easy to grow! Try a western exposure.

I just stick it in the sun and keep it watered. I love the stuff and the
aroma is fantastic when you brush against the plants. I like it as much as
lavendar but for some reason I can not get lavendar to grow right. Sure it
lives but does not thrive.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Quoted message said:

I used to feel the same way about ginger in Asian food, to the point i
would request 'no ginger' in Chinese resturants, then for some reason i
started experminting with it and have come to like it. It's taste used
to remind me of the way various soaps smell.

However i still cant abide olive oil.
---
JL

I love ginger. I find it really versatile. I use fresh ginger whenever I
can. I like it much better than the the dried stuff in the jar. I find
that it gives a unique and delicious flavor to all kinds of dishes. Olive
oil is also a favorite of mine. Not only do I cook with it but I make
dipping sauces out of it. The dipping sauces are easy. I'll take a big
clove of garlic (and/or some rosemary or oregano etc.), slit it and dump it
into a container. I'll fill the container with olive oil and let it sit for
a few hours then pour it into plates with some fresh parmesan and dunk
bread in it. Good stuff. I don't keep any of it for the next day. I have
not yet figured out how to make it and keep it without the olive oil
getting rancid.

Michael

Fresh ginger is an excellent addition to garlic.
I've used ginger now in a LOT of things that you would not generally
think about.

The pork hock I made for the split pea soup I'm fixin' to make is a good
example, and I added it to the beans I made a couple of days ago too.

Wherever I use garlic, I pretty much use fresh grated ginger now.

Funny about Olive oil. :-) I used to hate it too, now I can't live
without it!

I wonder if I ever could get to like Cilantro?

I've tried to get myself to like beer, and I still can't stand it. :-P
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Quoted message said:

What makes me mad is that my local grocery store used to have a wide
assortment of loose herbs but now it's all pre-pack at tripple the
price.

When I want to roast something on a full sprig of rosemary I have to
order it online. Grrrr! The local market sells a 5 pack of 5" sprigs
damn it.

Good Gawd. Please email me about June. I'll ship you all the fresh rosemary
you want. I think I can get it to you fresh without it drying out. I
don't keep fresh in the winter but I've got a bunch of it hanging in the
kitchen.

Michael

<lol> I can send it to you in the winter as well!
My bush is about 3 years old now and I can leave it outdoors in the herb
garden.

It's still going strong!

There is even a HUGE one out in front of the local greek restaraunt and
a few around town. They use them for landscaping here!

There are bushes 3' tall and 3' or more across!

I can _never_ use all the fresh rosemary I can grow. :-) It's an
attractive plant and I'm considering using more of them for landscaping
as well.......
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Quoted message said:

Of all the herbs in my herb garden, rosemary does the best. :-)
It's very easy to grow! Try a western exposure.

I just stick it in the sun and keep it watered. I love the stuff and the
aroma is fantastic when you brush against the plants. I like it as much as
lavendar but for some reason I can not get lavendar to grow right. Sure it
lives but does not thrive.

Michael

Try some Mexican Oregano...
Tough plants and they also smell wonderful when you brush against them.
They also bloom all summer long with elongated, bell-shaped lavender
blossums that attract butterflies.

Those also get pretty large. I made sure I planted it on the South end
of the herb garden.

I'll take pics next spring when it starts blooming again. :-)

For culinary use, it's similar to marjoram.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sun 11 Dec 2005 01:13:00a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Quoted message said:

Of all the herbs in my herb garden, rosemary does the best. :-)
It's very easy to grow! Try a western exposure.

I just stick it in the sun and keep it watered. I love the stuff and
the aroma is fantastic when you brush against the plants. I like it as
much as lavendar but for some reason I can not get lavendar to grow
right. Sure it lives but does not thrive.

Michael

Try some Mexican Oregano...
Tough plants and they also smell wonderful when you brush against them.
They also bloom all summer long with elongated, bell-shaped lavender
blossums that attract butterflies.

Those also get pretty large. I made sure I planted it on the South end
of the herb garden.

I'll take pics next spring when it starts blooming again. :-)

For culinary use, it's similar to marjoram.

I like Mexican oregano and I do use it in many dishes, but I also find it
much too strong for some dishes where regular oregano is a better choice.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article <[email hidden]>,

Wayne Boatwright said:

I like Mexican oregano and I do use it in many dishes, but I also find it
much too strong for some dishes where regular oregano is a better choice.

--
Wayne Boatwright *¿*

Use less........ ;-)

I know what you mean tho'.
Tomato based dishes are better off with regular oregano.

My patch has died out but I won't re-plant it.
I pretty much use Dittany in place of fresh italian oregano now.
It's sweeter IMHO and I have a lot of it. It's been more prolific.
I also cut it, dry it and use it in incense mixes.

Dittany is a variety of Greek Oregano.
Dittany of Crete.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Quoted message said:

I used to feel the same way about ginger in Asian food, to the
point i would request 'no ginger' in Chinese resturants, then for
some reason i started experminting with it and have come to like
it. It's taste used to remind me of the way various soaps smell.

However i still cant abide olive oil.
---
JL

I love ginger. I find it really versatile. I use fresh ginger
whenever I can. I like it much better than the the dried stuff in
the jar. I find that it gives a unique and delicious flavor to all
kinds of dishes. Olive oil is also a favorite of mine. Not only do
I cook with it but I make dipping sauces out of it. The dipping
sauces are easy. I'll take a big clove of garlic (and/or some
rosemary or oregano etc.), slit it and dump it into a container. I'll
fill the container with olive oil and let it sit for a few hours then
pour it into plates with some fresh parmesan and dunk bread in it.
Good stuff. I don't keep any of it for the next day. I have not yet
figured out how to make it and keep it without the olive oil getting
rancid.

Michael

Fresh ginger is an excellent addition to garlic.
I've used ginger now in a LOT of things that you would not generally
think about.

The pork hock I made for the split pea soup I'm fixin' to make is a
good example, and I added it to the beans I made a couple of days ago
too.

Wherever I use garlic, I pretty much use fresh grated ginger now.

Funny about Olive oil. :-) I used to hate it too, now I can't live
without it!

I wonder if I ever could get to like Cilantro?

I've tried to get myself to like beer, and I still can't stand it. :-P

I have never cared for beer. About the only time it tastes good to me is in
the middle of August when I'm on a boat somewhere. Then a cold beer tastes
good. Gimme vodka and I'm happy 😉

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 11 Dec 2005 01:13:00a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

>
> Of all the herbs in my herb garden, rosemary does the best. :-)
> It's very easy to grow! Try a western exposure.

I just stick it in the sun and keep it watered. I love the stuff and
the aroma is fantastic when you brush against the plants. I like it as
much as lavendar but for some reason I can not get lavendar to grow
right. Sure it lives but does not thrive.

Michael

Try some Mexican Oregano...
Tough plants and they also smell wonderful when you brush against them.
They also bloom all summer long with elongated, bell-shaped lavender
blossums that attract butterflies.

Those also get pretty large. I made sure I planted it on the South end
of the herb garden.

I'll take pics next spring when it starts blooming again. :-)

For culinary use, it's similar to marjoram.

I like Mexican oregano and I do use it in many dishes, but I also find it
much too strong for some dishes where regular oregano is a better choice.

--
Wayne Boatwright *¿*

I know I'm limiting myself, but oregano is such a strong herb. I have
almost stopped using it, and in place use marjoram. However, I did purchase
some organic oregano by McCormick to see if it would be any different. The
container didn't identify whether it was Mexican or regular.
Dee Dee

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

On Sun 11 Dec 2005 01:13:00a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

>
> Of all the herbs in my herb garden, rosemary does the best. :-)
> It's very easy to grow! Try a western exposure.

I just stick it in the sun and keep it watered. I love the stuff and
the aroma is fantastic when you brush against the plants. I like it
as much as lavendar but for some reason I can not get lavendar to
grow right. Sure it lives but does not thrive.

Michael

Try some Mexican Oregano...
Tough plants and they also smell wonderful when you brush against
them. They also bloom all summer long with elongated, bell-shaped
lavender blossums that attract butterflies.

Those also get pretty large. I made sure I planted it on the South
end of the herb garden.

I'll take pics next spring when it starts blooming again. :-)

For culinary use, it's similar to marjoram.

I like Mexican oregano and I do use it in many dishes, but I also find
it much too strong for some dishes where regular oregano is a better
choice.

I have this stuff called creeping oregano. It is very mild to the taste. It
is growing well and is making a good ground cover. I love the smell when I
water.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"Dee Randall" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 11 Dec 2005 01:13:00a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,
"Michael \"Dog3\" Lonergan" <[email hidden]> wrote:

> >
> > Of all the herbs in my herb garden, rosemary does the best. :-)
> > It's very easy to grow! Try a western exposure.
>
> I just stick it in the sun and keep it watered. I love the stuff
> and the aroma is fantastic when you brush against the plants. I
> like it as much as lavendar but for some reason I can not get
> lavendar to grow right. Sure it lives but does not thrive.
>
> Michael

Try some Mexican Oregano...
Tough plants and they also smell wonderful when you brush against
them. They also bloom all summer long with elongated, bell-shaped
lavender blossums that attract butterflies.

Those also get pretty large. I made sure I planted it on the South
end of the herb garden.

I'll take pics next spring when it starts blooming again. :-)

For culinary use, it's similar to marjoram.

I like Mexican oregano and I do use it in many dishes, but I also
find it much too strong for some dishes where regular oregano is a
better choice.

--
Wayne Boatwright *¿*

I know I'm limiting myself, but oregano is such a strong herb. I have
almost stopped using it, and in place use marjoram. However, I did
purchase some organic oregano by McCormick to see if it would be any
different. The container didn't identify whether it was Mexican or
regular. Dee Dee

I think my fave herb is tarragon. I just love the stuff. I grow it in the
summer and fresh tarragon is excellent with fish and assorted veggies.

Michael

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OmManiPadmeOmelet said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Quoted message said:

I used to feel the same way about ginger in Asian food, to the

point i

Quoted message said:

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would request 'no ginger' in Chinese resturants, then for some

reason i

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started experminting with it and have come to like it. It's taste

used

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to remind me of the way various soaps smell.

However i still cant abide olive oil.
---
JL

I love ginger. I find it really versatile. I use fresh ginger

whenever I

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can. I like it much better than the the dried stuff in the jar. I

find

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that it gives a unique and delicious flavor to all kinds of dishes.

Olive

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oil is also a favorite of mine. Not only do I cook with it but I

make

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dipping sauces out of it. The dipping sauces are easy. I'll take a

big

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clove of garlic (and/or some rosemary or oregano etc.), slit it and

dump it

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into a container. I'll fill the container with olive oil and let it

sit for

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a few hours then pour it into plates with some fresh parmesan and

dunk

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bread in it. Good stuff. I don't keep any of it for the next day. I

have

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not yet figured out how to make it and keep it without the olive oil

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getting rancid.

Michael

Fresh ginger is an excellent addition to garlic.
I've used ginger now in a LOT of things that you would not generally
think about.

The pork hock I made for the split pea soup I'm fixin' to make is a
good
example, and I added it to the beans I made a couple of days ago too.

Wherever I use garlic, I pretty much use fresh grated ginger now.

Funny about Olive oil. :-) I used to hate it too, now I can't live
without it!

I wonder if I ever could get to like Cilantro?

I've tried to get myself to like beer, and I still can't stand it. :-P

Well there you go, one of my favorite dishes is just thinly sliced beef
sauted in butter and garlic and then simmered in a good dark porter or
stout, that is if it gets past a cold glass and into the pot rather than
being drank. Though i will never understand the English and their warm
beer.
---
JL

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson