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Subject: Market Farming
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- From: Alliums <garlicgrower AT snip.net>
- To: "Market Farming" <market-farming AT franklin.oit.unc.edu>
- Subject: Re: Perilla
- Date: Wed, 16 Jan 2002 10:00:24 -0500
Adriana wrote:
>There is green perilla and red perilla. As best I could tell from
>on-line research the green is used more commonly as a food ingredient,
>whereas the red is used for coloring and some pickling.
We just have the red. I didn't even know there was green -- all the free
seeds I kept being sent are for the red ones -- guess they don't sell very
well! ;-)
>The flavor is
>very particular; people love it or hate it. I'm in the second camp;
>to me it tastes like chinch bug.
Now there's a comment that will truely inspire everyone to try it -- don't
think I'm going to forward THAT to the e-mail list for my gardeners! ;-D
>It is a beautiful plant, however.
It's worth letting reseed just to keep the beneficials happy.
Thanks for the input -- I do appreciate it, even if I have to keep it to
myself! ;-D
Dorene
Dorene Pasekoff, Coordinator
St. John's United Church of Christ Organic Community Garden
A mission of
St. John's United Church of Christ, 315 Gay Street, Phoenixville, PA 19460
-
Perilla,
gutierrez-lagatta, 01/16/2002
- <Possible follow-up(s)>
- Re: Perilla, Alliums, 01/16/2002
- Re: Perilla, Wiediger, Alison, 01/16/2002
- Re: Perilla, Liz Pike, 01/16/2002
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