Cookery 101: Herbs & Spices
Using herbs and spices in your dishes is a great way to give them a boost. I’ve always had a problem of knowing which herb to use with what dish. One of Mom’s old cookbooks had a list of different...
View ArticleThe Pie Spices—Part 1
Cinnamon and Cassia Will Shakespeare said it first: “What’s in a name? That which we call a rose by any other name would smell as sweet.” Shakespeare could have well been talking of cinnamon and...
View ArticleThe Pie Spices – Part II
Nutmeg and Mace Behold! the humble nutmeg: small, almost round, mousey brown. Altogether somewhat unimpressive. ©iStockphoto.com/ValentynVolkov Maybe not. Ms. nutmeg is at the heart of a tropical...
View ArticleHow to Store Dry Herbs and Spices
Dry herbs and spices retain their potency anywhere from 3 months to two years, if stored properly. I had a few questions the other day when I posted about my vintage glass apothecary spice jars and my...
View ArticleSpotlight on Herbs: Chives
As I start a series here on Farm Bell Recipes spotlighting herbs, one at a time, I decided to begin with chives as they are one of the first herbs to go nuts in the garden each spring. My chives popped...
View ArticleSpotlight on Herbs: Oregano
Oregano (Origanum vulgare) means “joy of the mountains” in Greek. It’s native to Greece and other Mediterranean countries, and is most popularly known for its oft-starring role in Italian dishes. It’s...
View ArticleSpotlight on Herbs: Thyme
I have no time for all the thyme! Seriously, my thyme is out of control. I don’t really like thyme. Well, I don’t mean that. I like thyme. But I don’t like dealing with thyme. I like herbs that have...
View ArticleSpotlight on Herbs: Sage
Sage, as with many of our most popular herbs, is native to the Mediterranean region. Its official name, salvia, comes from the Latin, salvare, which means to save. Sage was considered a medicinal...
View ArticleThe Pie Spices—Part III
The Anise Sisters Two more pie spices here to vie for your attention: anise and star anise. Koehler’s Medicinal-Plants 1887 A nise, a flowering plant whose formal name is Pimpinella anisum, belongs to ...
View ArticlePreserving Your Rosemary Harvest
Living in North Carolina, I never had to worry about preserving rosemary. It easily overwintered, and in many yards became excessively large to the annoyance of non-cooks. But here in the mountains...
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