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  • From: Margaret Lauterbach <melauter@earthlink.net>
  • To: gardenwriters-on-gardening <gwl-g@lists.ibiblio.org>
  • Subject: Re: [gwl-g] Edibles
  • Date: Wed, 24 Nov 2004 11:29:56 -0700

At 11:15 AM 11/24/2004, you wrote:
Hi all,

Melanie Vassallo, Long Island NY zone 6b

At the risk of sounding like a true city gal I have two questions about edibles from the garden.

#1 Today I bought a few sprigs of Sage and a few springs of Thyme at the market. In my garden I have Berggarten Sage and lots of different thymes. Could I have used those instead to flavor my turkey?

Melanie, Well-Sweep Herb Farm says Berggarten Sage is used for culinary purposes. As for the thymes...the following are used for culinary purposes -- nutmeg, oregano, Pennsylvania Dutch tea, Mother of Thyme, Alba, English (including variegated and Wedgewood), French, German, Greek, Green compact, Grey Hill, Lemon (including golden, silver, and silver-edged), Lime (including miniature), and Provencal.


#2 In my red radio flyer wagon I planted an herb garden. The frost took care of the basil but the celery looks just luscious! Only problem is the stalks are thinner than a pencil. OK, the wagon probably isn't the best growing conditions but the foliage on top is just lovely. Is celery foliage edible? Is it yummy? Can I use it in my corn chowder tomorrow??? (ok, this was a multiple part question).

This is cutting celery, and I'm surprised it survived the frost. You could harvest the leaves and freeze or dehydrate them for soup flavorings.


Happy Thanksgiving all!
Melanie V
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Margaret L
Gardening in Intermountain West and Handicapped gardening
http://www.margaretlauterbach.com





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