[Herbalist] Bacteria

[Janece Suarez]

Okay, so along this same thread...I made some mustard recently. (Yes,
like you eat on hot dogs.) One batch I has garlic in it. The mustard
recipe was basically 1 C mustard powder (made from mustard seed), 3 oz
vinegar, 3 oz water, 1/2 tsp salt, 1 TBSP honey, and 1-2 tsp mashed
garlic. Mustard is very hot when first prepared and mellows as it ages.
For spicy mustard age appx. 4 weeks, for mild age appx 8 weeks
*unrefrigerated*, since refrigeration pretty well stops the
mellowing/aging process. So the garlic mustard is not safe?

Somehow I got confused on what's safe or not....

Sioned of Northkeep
Lost..as usual! <G>

> -----Original Message-----
> From: herbalist-admin at ansteorra.org
> [mailto:herbalist-admin at ansteorra.org] On Behalf Of foxryde
> Sent: Thursday, February 06, 2003 2:11 PM
> To: herbalist at ansteorra.org
> Subject: [Herbalist] Bacteria
>
>
> --
> While I appreciate your comments about yummy garlic oil (make
> and use right away), the issue I was addressing was bacterial
> growth in water and oil mixes.  I was talking about creams or
> lotions (water or water infusion, oil, beeswax and some emulsifier).