What herbs go with what?

Wombat · Post: # 28908Post **Wombat** » Wed Aug 02, 2006 12:00 pm

Hmm, Shirl, I wonder how that helps? The oxalic acid combines with calcium in the body to form insoluble calcium oxalate and that is what does the damage. It would be interesting to know what the protective mechanism is.........

Nev

wulf · Post: # 28964Post **wulf** » Wed Aug 02, 2006 3:26 pm

Maybe it bonds with something in the egg, thus rendering it harmless?

Wulf

Shirley · Post: # 28971Post **Shirley** » Wed Aug 02, 2006 4:26 pm

Nev...

I've absolutely no idea - just telling you what she said... I'm just the messenger.

Wombat · Post: # 29153Post **Wombat** » Sat Aug 05, 2006 4:06 am

Yep! No worries mate!

Shirley · Post: # 29170Post **Shirley** » Sat Aug 05, 2006 9:47 am

I've got a lovely book on herbs and their uses... well I've got two actually... but my favourite of the two is 'The Complete Book of Herbs & Spices" by Sarah Garland. It has a recipe section at the back to give you some ideas of which herbs go well with what...

The other one is the RHS Encyclopedia of herbs and their uses - it's excellent but I like the user friendly approach of the first book.

ina · Post: # 29178Post **ina** » Sat Aug 05, 2006 12:59 pm

Bought some mint shortbread at the last farmers' market - and was told that I just had to have strawberries and cream with it, and yes, it was very nice! Mint is also good with grapefruit.

I like sage in gnocchi with butter - very simple, very easy to make, and as I'll have plenty of potatoes this year, I'll probably get sick of it by the end of the season...

Chopped chives are nice on homemade bread and butter; don't need anything else on it for flavour. Or, of course, mixed in with cream cheese or cottage cheese (or Quark, if you can get that).

Lemonbalm goes in with green salads, or on it's own or mixed with mint as herbal tea.

Shirley · Post: # 29184Post **Shirley** » Sat Aug 05, 2006 1:49 pm

just had potato salad with chopped chives and black pepper as the flavouring... along with organic mayo (not homemade mayo this time though) - yummy.

Just found this link via pfaf....

http://www.henriettesherbal.com/faqs/culi-cont.html - it's fantastic!!!!

multiveg · Post: # 29278Post **multiveg** » Sun Aug 06, 2006 11:49 am

I have a range of basils - lemon, purple (if the birds haven't "aimed" at it!), sweet. Cinnamon didn't grow for me, and you can get Thai.
I have hot n spicy oregano, the fruity variants on sage (blackcurrant, a citrus one..) as well as the variations on mint. I guess I ought to experiment with using the various herbs. Was thinking of making herbal oils.

Millymollymandy · Sun Aug 06, 2006 11:54 am

I'd like to try cinnamon basil - I haven't heard of that one! I have ordinary, lime and Holy (Thai) basil growing.

The Thai basil freezes really well and you still get 'that' taste if you pop the leaves in just before serving up.

red · Post: # 29337Post **red** » Mon Aug 07, 2006 9:48 am

Wombat wrote: I thought that the tangy flavour of sorrel was due to the oxalic acid - it causes kidney stones!

Nev

yup its the same stuff thats in Rhubarb - but its ok in moderation.. just don't have sorrel soup every day... can't think why the eggs would help but... ok....
I like sorrel eaten raw - you can put a bit in a salad for a lemony bite, or its nice in egg sarnies

red