[Sca-cooks] Alkanet, was chicken plucking

[lilinah at earthlink.net]

Brangwayna Morgan wrote:
>  Where does one find alkanet?

It is generally used these days as a dye, so someplace that supplies
natural dyes, or an herbal shop.

There is some literature that indicates it is not good to take in
quantity as it can damage - i'm forgetting - either liver or
kidneys... liver, i think.

But some other recent info i've read seems to suggest that taken in
small quantities, such as a tiny amount used to color one dish as a
feast, it would not be harmful. If i used it, though, i'd make a
notice of warning to those with liver and kidney sensitivities and
ailments...

BTW, as i think has been mentioned here, cochineal is STILL used to
color food, hygiene products (like toothpaste), and cosmetics. I was
looking at some English elderberry wine flavored cheese today that
was colored with cochineal, and there are some flavors of SOBE that
are, too, and some other stuff out there on the food shelves - so,
vegetarians, beware, unless you don't mind eating insects...

Anahita
who bought alkanet and red saunders last year at a *knitting
convention*, because both are used as dyes for yarn, but i bought
them to use in food...