| The Chef's Garden This forum is dedicated to growing herbs, vegetables, and gardening in general. |
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05-21-2002, 01:46 AM
|  | Registered User | | Join Date: Feb 2002 Location: Los Angeles
Posts: 196
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I love horehound! I have made a horehound syrup with honey and lemon peel. It was great when my kids were babies.(Now they think I'm nuts  )
So back at you-
Dandelion-
raw in a salad or sauteed with some garlic, it detoxifies and cleanses the liver, purifies the blood. Now who dosen't need that?
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"Life is a banquet - and most poor suckers are starving to death" - Auntie Mame |
05-21-2002, 02:02 AM
|  | Registered User | | Join Date: Apr 2002 Location: Louisiana
Posts: 51
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O.K. how about
Nutmeg
Everyone thinks they know what it tastes like, but unless you grate it fresh, you have no idea! Also, did you know that nutmeg is found in the middle of a nut-like shell, (looks like a REALLY fat pecan) surrounded by a membrane which is mace.
The Saucy Cajun
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Louisiana ... Where cream and butter are still good for you. |
05-21-2002, 08:05 AM
|  | Registered User Culinary Experience: Food Editor | | Join Date: Dec 2000 Location: NY, USA
Posts: 1,040
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I'm going to jump in here with--
Ginseng
This is a root prized by Asian cultures for its stimulating, restorative and disease preventative powers. Often called the "man root" because it often is shaped like the human form with head, torso, arms and legs.
As a side note, I met an 90 year old ginseng farmer in North Georgia one time. He said he'd only been to a doctor once in his life, when he accidentally shot off his little toe with his side-arm. He carries the gun on his belt all the time to protect his valuable crop from "Shang Poachers". |
05-21-2002, 01:02 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 1999 Location: MO
Posts: 2,491
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Galangal
galangal = galanga (ginger) = greater galangal = (greater) galingale = (greater) galangale = Java root = Java galangal = kha = khaa = languas = lengkuas = laos (root or ginger) = Thai ginger = Siamese gingerÊÊÊ
Latin name:ÊÊ Alpinia galangaÊÊ
Look for this in Asian markets. It's sold fresh, frozen, dried, or powdered, but use the dried or powdered versions only in a pinch.Ê
Substitutes:Ê ginger (not as pungent as galangal) |
05-21-2002, 01:17 PM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,065
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Is it kosher to re-use an herb? I used galangal on the first page of this thread.
Phil |
05-21-2002, 04:07 PM
| | Registered User | | Join Date: Feb 2002 Location: Los Angeles
Posts: 196
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Yes you did, so you get to start 
- give us a good one for the letter L 
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"Life is a banquet - and most poor suckers are starving to death" - Auntie Mame |
05-21-2002, 04:28 PM
| | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,065
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Lovage, sometimes described as celery x 10. Dries well for the off season and does good things for clams.
Phil |
05-21-2002, 04:57 PM
|  | Registered User | | Join Date: May 2002
Posts: 8
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Echium vulgare, or "Vipers Bugloss"
Once used for snake bites.
Crystallized flowers are wonderful in salads |
05-21-2002, 05:53 PM
| | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 1999 Location: MO
Posts: 2,491
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monkeymay,
Oops! Spaced on that one! |
05-21-2002, 06:24 PM
| | Registered User | | Join Date: Feb 2002 Location: Los Angeles
Posts: 196
| |  It's okay cchiu - you're tops in my book
Echinacea- good for helping get rid of your colds
OR
Squawvine-good for helping the uterus birth babies!
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"Life is a banquet - and most poor suckers are starving to death" - Auntie Mame |
05-23-2002, 10:30 PM
| | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,065
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Ephedra, mormon tea, joint fir. Makes a stimulating tea. I've got four of them, but just because my yard is xeriscaped and I like how they look. The leaves are just a tiny lump at each years length of growth. 
Phil |
05-26-2002, 02:14 AM
| | Registered User | | Join Date: Apr 2002 Location: Louisiana
Posts: 51
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OK, I'm cheating a little bit. It's really a spice, not an herb, but I've got a great tip on how to use it. So...
Allspice
Known in the spice trade as pimento. No Caribbean food is complete without it. In fact jerk is traditionally cooked over pimento wood. But, seeing as how I don't know where to get the wood, I just soak some of the whole berries & throw them under the grill to smoke. YUM!!! 
The Saucy Cajun
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Louisiana ... Where cream and butter are still good for you. | | |
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