Post by pepperhead212 on Apr 8, 2018 12:06:01 GMT -5
Mumsey I have only lost it 3 times - it'll be 4 this year, if it doesn't show up - out of around 30 years, but it was always in those super cold winters. I have actually had the sage live through very mild winters, but usually, it dies back. That Holt's Mammoth was the longest living one - about 12 years - but the local herb farm where I got it no longer carries it, so I started some from seed a couple of years ago. However, that variety gets more flowers than leaves! lol If it does come back, I'll dig it up and plant it by my alyssum patch, for the bees.
pepperhead212, I noticed some leaves from last season on the sage, very mild winter here. Mine does not flower much. I sold quite alot of it to a customer at farmers market last year. He needed it for a church dinner, very large turkey dinner. He drove all the way here and bought about 20 branches and paid $20 for it. I didn't want anywhere near that price but he insisted.
I was given spearmint in the spring, and it is now in flower. I plucked and chewed up a flower yesterday, and I will not do that again. It was much too peppery. But how would the flowers do in cooking? I've now used them in rice (three flowers to a cup of rice) and in fried zucchini (four flower crumbled with kitchen shears to one medium zucchini). To my impaired taste, spearmint flowers are a flavor enhancer when cooked with food. There is no mint taste. Had fish sticks with flower crumbs for breakfast. The fish was much less fishy.
Post by pepperhead212 on Aug 12, 2018 23:17:51 GMT -5
Here are some of my herbs that are up on my deck. This bay leaf plant got so tall that it blew over twice, so I trimmed at lest a foot off of it, and here's what's left: IMG_20180812_152229859_HDR by pepperhead212, on Flickr
Here's that potted rosemary (the large kaffir tree lime behind it), that is MUCH larger than the two in the ground, that I planted at the same time: IMG_20180812_152113030_HDR by pepperhead212, on Flickr
Post by pepperhead212 on Sept 13, 2018 0:49:08 GMT -5
It's getting to that time of year when I have to start thinking about things that come inside. I have a lot of curry leaves, as well as kaffir lime leaves, and nobody else I know uses them - they come over to my house when they want that food! lol This is getting close to when I have to trim them severely, in order to bring them inside. So if anyone needs any of these, let me know. Once it cools down some, they mail well. Here's a photo showing that curry tree, with one of the lime tree branches in front of it: IMG_20180912_153930439_HDR by pepperhead212, on Flickr
And, I have to do some rootings of basils, and some of that new, Syrian oregano, to grow them inside, once it gets too cold.
pepperhead212, How long did it take your curry leaf tree to get to that stage. Looks like its growing really well. Mine is almost getting to that point but its taken about three years to get to that and it still doesn't look quite as good as yours. That's outside all year round. So taking it in every winter works out Ok for you obviously. I really love frying up a few leaves and making a dhal.
Inland Southern California USDA zone 9b, Sunset zone 19
Post by pepperhead212 on Sept 13, 2018 10:34:33 GMT -5
davidjp I have had that thing maybe a dozen years now. First couple years I just let it grow, until it got too tall for inside, so I cut about half of it off, on the advice of an Indian lady I delivered to, that had a garden, so I asked if she knew about these. She had one inside a sunroom in the back, and invited me in to look at it. It was in about a 20 gal pot, and had countless stalks that had been cut off, some only 2" from the soil. That's when I learned that these things can be pruned severely, like I do with the kaffir lime tree, and they grow right back! This time, when I repotted it, I put it into an SIP, and the plant is doing better than ever. I trim it way back before bringing it inside, and again, before taking it back out, though I trim it a lot during the winter, to keep it under control, plus this is the time of year I use them most in my cooking.
Post by pepperhead212 on Sept 13, 2018 11:11:14 GMT -5
desertwoman I do have your address still; when it starts getting cool, and I have to trim it to bring it in, it will be cool enough to mail some to you. Do you ever cook any Thai food, and want some of those lime leaves? Surprisingly, to make the best red Thai curry pastes, I have found the best chiles to be the mild Numex chiles, so you may be well set, in that delartment!
Post by pepperhead212 on Sept 14, 2018 8:14:07 GMT -5
You're on my list too, Mumsey! It is great learning about all these different cuisines. When I started out years ago, many of the ingredients I would need, when experimenting in new cuisines I had to pick up in NY - even Philadelphia didn't have most of them. If you knew where to go, NY had neighborhood stores for just about every ethnic cuisine.