[Herbalist] Re: Herbalist digest, Vol 1 #150 - 1 msg

[Katherine Blackthorne]

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I know Savory, specifically, is supposed to help...
>From: DianaFiona at aol.com
>Reply-To: herbalist at ansteorra.org
>To: herbalist at ansteorra.org
>Subject: [Herbalist] Re: Herbalist digest, Vol 1 #150 - 1 msg
>Date: Mon, 11 Mar 2002 04:43:53 EST
>
>--
>[ Picked text/plain from multipart/alternative ]
>In a message dated 3/10/02 01:03:24 PM Eastern Standard Time,
>herbalist-request at ansteorra.org writes:
>
>
> >
> > and a reference to herbs used to make Beans more
> > digestable???-Indian? the only herb that I link with
> > beans is winter savoury
> >
>
> Actually, I've heard a number of things listed as being useful for
>that purpose, including pretty much all of the seeds in the
>dill/caraway/fennel family. I preffer those in other dishes than beans,
>though--such as fennel seeds in the sweet and sour cabbage I make. I'm sure
>I've *heard* of herbs used for this in India, but at the moment the only one
>that's floating to the top of my brain is Epazote, which is Mexican instead.
>And *it* isn't terribly effective, either, from what I can tell...........
>;-)
>
> Diana
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