On 5/20/2012 10:04 AM, The Cook wrote:
> 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.
I think I got it from Johnny's Seeds, they should have an online
presence. If not just do a Google on "leaf celery" may be someone near
you has it.