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Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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This question is a bit off topic, except that it touches on the
history of ethnobotany.. I have posted pictures of an Iranian manufactured liquid imported into Australia. It is arranged on the shelves of a local shop along with pomegranate syrup, sour cherry syrup, rosewater and lemon water. http://homepages.ihug.com.au/~richwrig/IranianDrink.jpg However it doesn't have any of the properties of its companions on the shelf. The liquid in the bottle is clear and tastes of virtually nothing. The sales assistant wasn't able to help in its identification. One likely clue is the picture on the bottle of the catkins of pussy willow. That is a species of the genus Salix. So my mind turns to old uses of Salix bark as a predecessor of synthesised salicylic acid and aspirin. I wonder whether anybody on this group can advise me whether I should apply it or drink it. If the latter, how much and when? Or should I throw it away. |
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In article >,
Richard Wright > wrote: >One likely clue is the picture on the bottle of the catkins of pussy >willow. That is a species of the genus Salix. >I wonder whether anybody on this group can advise me whether I should >apply it or drink it. If the latter, how much and when? Or should I >throw it away. From a website: "Your average Persian housewife will splash and dribble mint water into refreshing cold yoghurt soups during the summer months, and will finish rice dishes with dill water. My favourite recent acquisition was pussy willow water, to be drunk with blue borage flower tea. This is recommended either for increasing or decreasing libido, I'm not sure which." -- Regards, Frank Young 703-527-7684 Post Office Box 2793, Kensington, Maryland 20891 "Videmus nunc per speculum in aenigmate... Nunc cognosco ex parte" |
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