[Herbalist] bitter
nikkicmiller@yahoo.com
nikkicmiller at yahoo.com
Sat Jul 14 14:16:00 PDT 2001
I found this in
"In Search of Plenty ,A History of Jewish Food" by
Oded Schwartz, bitter wild leaves were commonly
eaten as an appetiser with bread as a refresher to
clear the palate. Usually dipped in salt water or
lemon juice and haroset. The herbs most commonly
used on the Sedar table ( the Pesach ceromomy) are
horseradish,chicory or
dandelion,tmakah(chervil),harhavina(Eryngium),cerlery,
parsley and maror(probably a kind of corriander).
Also young shoots, spouts and buds were used
mundanely. Allowing farmer to ustilise the crop from
the moment it was usful. Strong-tasting srouts like
fenegreek, mustard, beans, gargir(watercress) and
pepperwart(Lepidum piper) were pickled or blanched to
remove harmful alkalis or acid. Hope this helps.
Phebe
nikkicmiller at yahoo.com
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