"Mordechai Housman" > wrote:
> Okay, well salt pork I would ALSO have trouble identifying, since I eat
> only kosher and I am not even aware of having ever seen salt pork,
> whatever that is. I did nonce see large pigs' feet in a bottle at a store
> I went to several times.

I guess when you see "pork" in "salt pork", you immediately realize it's
something you don't have to know about. Fatback might be a little different
since the name doesn't necessarily indicate its origins. Both are more in
the category of seasoning or flavor elements as opposed to main ingredients.

> The part that we use as a spice is the leaf, isn't it? So after it is
> picked, it grows back again the next year, I assume.

Regarding rosemary, it's basically a Mediterranean region plant, and is not
hardy in regions where it snows. Washington, DC is in too cool a zone
according to Dept. of Agriculture charts for it to survive the winters. So
here it is considered an "annual", where further south it is a "perennial".
The part used is a leaf of sorts, but it looks like pine needles. On my
neighbor's plant, I'd swear most of the above ground portion is surviving
the winters, not just the roots. It's a fairly big bush (for rosemary) that
she has. I can't see it growing that big in one season, but I've never
remembered to see what it looks like in the dead of winter or early the
following spring.

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