The culinary herb FAQ.
All you ever wanted to know - and ask on a newsgroup - more often than once a month - about culinary herbs.
A FAQ on growing, harvesting, using and preserving culinary herbs, for rec.gardens, alt.folklore.herbs, and the culinary herblist.
First posted 28Jul1995.
Version 1.17e, last updated 30Jan2006.
Contents
- 1 Introduction
- 1.1 Contributors
- 1.2 Wishlist
- 2 Herbs: gardening / harvesting / using them
- 2.1 Basil
- 2.2 Curry plant / Curry leaf
- 2.3 Sage
- 2.4 Chives
- 2.5 Saffron
- 2.6 Zucchini flowers
- 2.7 Chamomile
- 2.8 Coriander / Cilantro / Culantro / Vietnamese Coriander
- 2.9 The mints
- 2.10 Feverfew and Pyrethrum
- 2.11 Tarragon
- 2.12 Nasturtiums
- 2.13 Dill
- 2.14 Rosemary
- 2.15 Lavender
- 2.16 Lemon balm
- 2.17 Garlic
- 2.18 Thyme
- 2.19 Lemon grass / Citronella grass
- 2.20 Horseradish
- 2.21 Fennel
- 2.22 Anise Hyssop
- 2.23 Parsley
- 2.24 Monarda or Bee Balm
- 2.25 Ginger
- 2.26 Anise
- 2.27 Borage
- 2.28 Horehound
- 2.29 Marjoram and oregano / Cuban oregano / Mexican oregano
- 2.30 Caraway
- 2.31 Catnip
- 2.32 Lovage
- 2.33 Savory: Winter and Summer
- 2.34 Rue
- 2.35 Rocket
- 2.36 Angelica
- 2.37 Sweet Cicely
- 2.38 Mexican Mint Marigold (MMM) / Mexican Tarragon
- 2.39 Shiso or Perilla
- 2.40 Capers
- 4 Processing herbs
- 4.1 Herb vinegars
- 4.2 Herb oil
- 4.3 Drying your herbs
- 4.4 Freezing your herbs
- 4.5 Herb butter
- 4.6 Jelly, syrup and other sweets
- 4.6.1 Flower / herb jelly
- 4.6.2 Flower / herb syrup
- 4.6.3 Miscellaneous sweets
- 4.6.4 Edible flowers
- 4.7 Potpourris and other non-culinary uses for herbs / flowers
- 4.7.1 Stovetop potpourri
- 4.7.2 Dry potpourri
- 4.7.3 Drying flowers whole for potpourri
- 4.7.4 Bath salts
- 4.7.5 Rose beads
- 4.7.6 Miscellaneous
- 4.8 Beverages
- 4.8.1 Wine
- 4.8.2 Ginger ale / ginger beer
- 4.8.3 Herbal teas
- 4.9 Recipes using lots of herbs
- 4.9.1 Gazpacho
- 4.9.2 Pesto
- 4.9.3 Miscellaneous
- 4.9.4 Spice mixes
- 4.9.5 Mustards