Parsley

"Originating, it is belived, from Sardinia, parsley has amazing properties that were known in very early times. Home relates that Chariot horses were fed by warriors with the leaves; being a symbol of great strength, parsely crowned the brave; and for its spiritual attributes it was used in temple ceremonies for the dead."
(R.Hemphill, Herbs for all seasons, Penguin 1972)

Tabbouleh

This recipe comes from Rosemary Hemphill by way of Maxine de Havilland.

Ingredients:
1 cup cracked wheat
1 1/2 cups finely chopped parsely
1-2 tablespoons finely chopped shallots or white onions
1 1/2 pounds of firm, ripe tomatoes, chopped into cubes
salt and pepper
3/4 cup vegetable oil
juice of 4 lemons

Method:
Soak the cracked wheat in water for 20 minutes to soften it, then squeeze it out. Put the softened wheat into a salad bowl with the other ingredients in the order given above, the toss all well together and serve.

You may have seen incense, pot pouri and other recipes that require the use of Orris powder. What is this, and where do we get it?

Orris powder, or violet powder, comes from the finely ground root or rhizome of flag irises. These are irises that belong to teh Iridaceae family. Generally the Iris will be one of these three varieties:

1. Iris florentina
2. Iris germanica
3. Iris pallida

It is the European Iris that is considered the best for mkaing powdered Orris. The Iris is a perennial spring blooming plant. The roots develop their aroma only after a month of drying.

Orris powder is considered a 'fixer'. This means it helps retain the arome, shaore and texture of the ingredients around it. It is useful in incense to help bind the other ingredients.

Orris in pot pouri recipes helps absorb moisture and keep the recipe fresh. The roots take two to three years to reach maturity.

A scented rinse for clothes (R. Hemphill)
Put 1 teaspoon powdered Orris root into the final rinsing water in the washing machine or tub.