Saffron Bonanza
Makiko Goto-Widerman (Wed, 06 Nov 2013 07:57:35 PST)
Lee,
I like cooking, slow cooking. I grow fresh vegetables and herbs in my garden.
I think necessity (replacement) and curiosity might be one of reasons to use the styles for cooking. Sometimes I can not find or forgot buying perfect
ingredients (missing one particular spice) on the recipes, then I had to use alternative replacement to compromise. Then it turns more interesting dishes.
I grow micro green. I run out of a packet of micro green seeds, but I found many self sow new sprouts of arugula in the garden. I tried them for my salad. More flavor and beautiful dark
green color enhanced the salad dish.
Makiko
On Nov 5, 2013, at 10:46 PM, Lee Poulsen wrote:
I have always wondered how in the world the first people to try the styles in cooking thought to do so. I can understand throwing flowers into a cuisine, the whole flower, like squash blossoms or nasturtium petals. But just the styles? What were they thinking?
Once they found what a wonderful spice it was, it's easy to understand why they would then keep selecting for longer length styles.
--Lee Poulsen
Pasadena, California, USA - USDA Zone 10a
Latitude 34°N, Altitude 1150 ft/350 m
On Nov 4, 2013, at 10:38 PM, John Grimshaw <john@oltarakwa.co.uk> wrote:
I have used the styles of Crocus cartwrightianus as saffron and they're
fine, just rather shorter than those of the cultigen C. sativus, selected
somewhere millennia ago for its exceptional style length.
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