Mild Curry Powder

                                           Mild Curry Powder

Make about 3-4Tbl.
2tsp. cumin seed
1/2tsp. cardamom
1/2tsp. fennel seed
4 dried bird chilies
1Tbl. turmeric
1/4tsp. ground cloves
1/4tsp. cayenne
1tsp. dry mustard
1/4tsp. black pepper
1Tbl.coriander
1/2tsp. ground ginger
a pinch of saffron
A word of warning: The saffron, will stain plastic!

In a skillet, dry fry all seeds and the chilies, for about 3-5 minutes, or until the spices give off, a toasted aroma.
Add all the ground spices and fry 3 minutes more.
Remove the pan from the heat. cool a few minutes, then grind in a spice or coffee grinder, into a powder.

Grow your own culinary ginger

Ginger (zingiber officinale) Photo ,that you buy in the produce section of your grocer, is a live rhizome, that can easily be grown. It becomes a tall bamboo-like plant, that is really tough, and can take a lot of abuse. The root grows very similar to an iris, sending out nodes, and spreads, fairly rapidly, filling the pot. They can be removed, with a knife, and washed. You now have a constant supply of ginger. I once had one, that filled an 8" pot, it made a pretty plant for one corner of my living room.

Leave the root at room temperature for about 1 week, then you will notice little eyes begin to sprout. This tiny piece has two.

Plant the root shallowly in at least a 4" pot, laying it flat, leaving the top exposed. The rhizome will creep along the surface. treat it like any other houseplant, watering when it looks a bit dry.

                                              After 2 weeks.

Thai Basil in the Herb Garden

                                         Thai Basil (Siam Queen)

The Thai basil is still small, but I couldn't wait any longer, I had to pluck a handful of leaves to make dinner.
If you haven't tried this mild sweet basil yet, you must add this to your to do list. It has a light anise-like aroma, and not a bit spicy. You can add an entire handful to a dish, using it sort of like a green leaf vegetable. It lends great flavor to Asian dishes.

I'm trying a new tarragon this year. It was labeled "Texas Tarragon", but I did a little research and found that it's also called Spanish tarragon, Mexican mint marigold, and sweet mace. Unlike the hardy French tarragon, Texas tarragon is only hardy to zone 8. It smells and tastes like The French variety, only more pronounced, and much prettier to look at. I mix whole leaves into a salad, I also add chopped leaves to seafood dishes.

                                                 Texas Tarragon
 
I couldn't put the camera away before snapping a photo of the first lilies (my favorite flower) of the year.

                                                   Trumpet lilies