On Mon, 21 May 2012 11:36:47 -0500, "Storrmmee"
> wrote:

>my question is does it contain less salt than regular celery? Lee
>
>who is working out the lower salt food plan for the dh

Cutting celery (afina) looks like parsley so I would suppose that you
would use it in the same quantities as parsley. It is not stalks.








>"George Shirley" > wrote in message
.com...
>> 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.
>
--
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)