HERB - Falling behind

[Roos cc]

This is a busy time of year for me and I'm falling
behind on several threads of the conversation--
please have patience!

Back to galingale: There is also a European plant,
a sedge if I recall (Cyperus longus) which was used in medieval England as a
spice. It is described as "not 
unlike a faintly gingery hamburg parsely root." The 
roots are a pinkish color when cooked and smell
of roses. It is used in France and called souchet or 
amandes de terre. My source on this was a food 
encyclopedia *The Food of the Western World* by 
Fitzgibbon.

I don't know about botulism in wine (garlic wine???),
but aren't wines acidic? If so there shouldn't be a 
problem. For safe garlic oil, *Gourmet* magazine
(Jan. 1996) advises that the oil mixture be simmered 
in a 300 degree oven for one hour.

Allison asked me about the four degrees and humors
(Re Useful view). Most of what I know about them comes 
from Avicenna, and I can't find the cite in my files
(it's here somewhere!), so I will have to get back to
library on it. I'm having trouble finding any of this 
in English and have heard that most of it isn't in
translation. 

I am sporadically translating the herb section of
Albert the Great's *De vegetabilibus*--a slow and 
miserable process for me. (There is a modern German
translation for those of you who can read it.) I can post
the introduction to the tract or my paraphrase/
discussion of it, if you would like. (Most people
prefer the paraphrase, since the translation is pretty
dense.)

Also promised Raisya Charlemagne's list and will 
post that to the list. I've got a conference at the
end of the week so it may be after that.

Oh, yes, and my favorite herb right now is Sweet
Cicely!
Alysoun de Ros
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