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Shawn Martin[_8_]

wrote:
> On Dec 14, 11:33 pm, "Nunya Bidnits" > wrote:
>
>> Never had much luck with bay, tried it from bedding >plants a couple times. But I got the impression that it >would make a pretty healthy woody stalk if it would just >grow for me. The other one that seems to hate this >location is cumin.
>
> Like Shawn said, try a laurel, or bay laurel plant. I got mine as an
> old ugly one for $4 in a 5 gallon pot at the nursery at the end of
> their season a few years ago. It is still in the pot, and you can't
> kill it. It has survived our 100+ degree summers, our droughts, and
> even two ice storms last year. It is a pretty plant, and likes its
> pot, and makes more bay than I can use.
>
> You know, I never thought about growing cumin. Around here so many
> Mexican/latin dishes use it, that I always have on hand. Have you
> actually harvested and ground the seeds before? THAT seems like a lot
> of work.
>
> I tried that growing coriander. Chinese parsley (from one species or
> another) is used as celantro around here in South Texas. But when it
> goes to seed, it makes a little round ball, and is the seeds are
> called coriander. I like both, the bite of fresh celantro in sauces
> and on tacos, and the perfume of toasted coriander on pork.
>
> But getting those damn seeds and drying them was a pain. And then
> getting enough to do anything with was worse. The Chinese market has
> them fresh and cheap, so I eat the celatro and buy the coriander.
>
> Don't know how many seeds it would take to make a bottle of ground
> cumin up...
>
> Robert

Idea, dig up the roots, and clean and dry them. Better flavor than the
seeds. At the end of the season, harvest the roots.