Categories
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- Fermented foods (50)
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- Fruits (73)
- Herbs (16)
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The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Tasting Local Chestnuts—American, Chinese, and European
- One Amazing Apple Press
- Lemon-Soured Cucumber Pickles
- Salad in a Jar: A Quick, Light Sliced Cucumber Pickle
- Radish Pods, for Seeds and Pickles
- Show Your Preserves at the Fair
- Playing with Pokeweed
- Serve It with Flowers
- How to Freeze Artichokes
- A More Colorful, Flavorful, and Textured Rhubarb Chutney
Category Archives: Herbs
Serve It with Flowers
Too seldom do I take the time to embellish meals with garden blossoms, whose bright colors can enhance the appeal of almost any food. At the Thyme Garden Nursery, in Alsea, Oregon, summer tours conclude with an outdoor luncheon, and … Continue reading
Posted in Herbs, Travel, Vegetables
Tagged edible flowers; Thyme Garden; flowers as garnish
1 Comment
Fennel Pollen—Really?
Examining a Florence fennel plant I’d let go to seed, my daughter came to the same conclusion I had—that the fad food fennel “pollen” was actually fennel flowers. You’re supposed to rub fennel pollen over chicken or pork before roasting … Continue reading
Posted in Herbs, Wild foods
Tagged caracois, fennel flowers, Florence fennel, Indian bubblegum, mukhwas
14 Comments
Long Red Radishes from Italy, Angelica for the Bugs, and Roses for Preserves
I should have photographed these before they started to bolt, but they’re still lovely, aren’t they? The variety is Ravanello Candela di Fuoco, and the seeds were a gift from Charlene Murdock and Richard White of Nana Cardoon. Before the … Continue reading
Posted in Herbs, Sweet preserves, Vegetables, Wild foods
Tagged angelica, beneficial insects, moss rose, Nana Cardoon, nootka rose, pollinators, radish, Ravenello Candela di Fuoco, rose preserves, roses
2 Comments
Anise Hyssop in the Kitchen
My new darling of the herb garden, anise hyssop, is neither anise nor hyssop but a member of the mint family. You can tell this from the square stems and opposite leaves, but the scent might fool you. It’s a … Continue reading
Tasting Lavender
At a potluck last week I was eager to taste the lavender lemonade, something I’d never made myself and drunk only once or twice before. But the drink was sweetened to a child’s taste; I guessed it had been made … Continue reading
An Appetizer for Spring: Fried Angelica Sheaths
While browsing in Patience Gray’s Honey from a Weed yesterday, I came upon a description of two angelica species, Angelica archangelica and A. sylvestris: “Both these angelicas grow wild near abandoned ruins and damp places. In February the Salentines [the … Continue reading
Posted in Herbs, Vegetables, Wild foods
Tagged angelica, herbs, Honey from a Weed, Patience Gray, zavirne
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Bartering for New Tastes
Last Sunday I attended my first food swap, at an alpaca farm on Rodgers Mountain. In this first-time swap in a quiet corner of the Willamette Valley, only seven households participated, but we needed no more. I’d been afraid that … Continue reading
Dilly Umbels
People who don’t keep gardens often ask me what a dill head is. One of the copy editors for The Joy of Pickling didn’t know. I tried the word umbel on her. Its meaning seems obvious when you consider that … Continue reading
A Good Use for a Glut of Coriander: Green Chutney from India
When we call an edible green plant an herb, we usually mean that we use it in small quantities, for extra flavor in a prepared dish or even just as a decorative garnish. But some herbs, such as parsley, mint, … Continue reading
Posted in Herbs, Vegetables
Tagged cilantro; coriander chutney; growing coriander, recipe
5 Comments