On Sat, 19 May 2012 16:45:42 -0500, George Shirley
> wrote:

>On 5/19/2012 4:24 PM, The Cook wrote:
>> I now have 16 American Harvest trays of oregano drying. I am drying
>> it on the stems. Much easier than trying to get it off the stem
>> before drying. This is just ordinary oregano.
>>
>> I have another plant which is supposed to be Greek oregano. Will do
>> it as soon as this stuff finished. Actually almost all of my
>> perennial herbs need to be cut and preserved somehow. My thyme plant
>> is huge going over the side of the raised bed. Nice to see something
>> really producing.
>I've found that most of the oregano seedlings sold around here are the
>Spanish ones. Spanish oregano is what you find in containers in most
>grocers shelves in the US. The Greek I purchased some years ago is a bit
>more hardy during drought but both taste the same to both of us.
>
>I have always dried oregano on the stem, when dry just run a stem
>through your fingers and the dried leaves fall into a container. I store
>them in a dark colored container inside a cabinet, take out what I need
>for a month or so of cooking, run it through the spice grinder and then
>into a smaller container that goes in the spice cabinet beside the
>stove. Do the same with basil.
>
>I've never been able to keep thyme over a season, generally our very hot
>summers knocks it down. Same with tarragon. For tarragon taste I grow
>Mexican Mint Marigold, grows prolifically in my climate and makes a lot.
>Actually I have to pull three fourths of the bed every year or it takes
>over the herb garden. I end having to buy thyme at the market
>
>I also grow New Zealand spinach, seeds easily found on the net. Not an
>herb or a spice but a vegetable. Reseeds readily and heavily. First
>green plant of the year to bear in early spring. Leaves are fleshy and
>fairly tasty as a cooked green. I dehydrate a lot of the stuff and keep
>it handy to thicken stews and soups. Dump in a handful and it also adds
>flavor and some vegetable taste to soups and stews.
>
>Anyone need any bay leaves? Our bay tree has outdone itself this year,
>four new trunks, grows like a bush. Is actually noble laurel, lots of
>the trees are grown in Louisiana for the bay leaf market. A lot of the
>gumbo file you buy comes from Louisiana too. We never buy any of it
>because we have a fifteen feet tall sassafras tree in the backyard. Go
>out and pick a bunch of leaves in mid-summer, dehydrate them, run them
>through the spice grinder, store in a sealed jar and keep in the dark,
>lasts forever.
>
>We also have problems with rosemary, the dratted bush will grow four
>feet high and around in one season. Who needs that much rosemary? Dill
>readily reseeds here so we always have plenty. I grow fernleaf dill to
>put in dill pickles, to me it has a stronger taste than the seeds. Lost
>my leaf celery to drought last year. Waiting until we move to buy more
>seed. One of the handiest plants we've ever grown. Don't have to buy a
>stalk of celery that will go bad before we can use it up. The leaf
>celery can be cut fresh and added to salads and whatever is cooking and
>gives it a good flavor. Sometimes known as "cutting celery."
>
>Sounds like your season is underway Susan. We've been putting up green
>beans and such for a month or more now. Picked a tomato Friday that
>weighed about half a pound, turned it into bacon, lettuce, and tomato
>sandwiches. Tomato and lettuce from our garden, bacon from the store,
>home made bread, tasty, tasty. Lettuce is bolting so no more home grown
>until fall.
>
>George, getting ready to grill a ribeye, some yellow squash and a couple
>of Japanese eggplant


Where do you get your leaf celery seeds? I had some several years ago
and I no longer remember where I got it. Hope it is somewhere that
has other seeds I need or want. Postage on a single package of seed
is not worth it.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)