Living in North Carolina, I never had to worry about preserving rosemary. It easily overwintered, and in many yards became excessively large to the annoyance of non-cooks. But here in … Continue →

The Anise Sisters

Two more pie spices here to vie for your attention: anise and star anise…. Continue →

Sage, as with many of our most popular herbs, is native to the Mediterranean region. Its official name, salvia, comes from … Continue →

I have no time for all the thyme!

Seriously, my thyme is out of control…. Continue →

Oregano (Origanum vulgare) means “joy of the mountains” in Greek. It’s native to Greece and other Mediterranean countries, and is … Continue →

As I start a series here on Farm Bell Recipes spotlighting herbs, one at a time, I decided to begin with chives as they are one of the first herbs … Continue →

Dry herbs and spices retain their potency anywhere from 3 months to two years, if stored properly. I had a few questions the other day when I posted about … Continue →

Nutmeg and Mace
Behold! the humble nutmeg: small, almost round, mousey brown. Altogether somewhat unimpressive…. Continue →

Cinnamon and Cassia

Will Shakespeare said it first: “What’s in a name? That which we call a rose by any other name would smell as sweet.”

Shakespeare could have well been … Continue →

Using herbs and spices in your dishes is a great way to give them a boost. I’ve always had a problem of knowing which herb to use with what … Continue →

Did you know that you have royalty in your kitchen? In fact, it’s a fair bet that you are never without the King of Spice. Although he may rest quietly … Continue →

I love growing herbs. I have an herb bed where I have been collecting various herbs for a few years now. … Continue →