Hello everyone and Rosemary I would like to try the sweet cecily with rhubarb. however the North American plants by that name (there are at least a few) aren't the same as the one in English gardens and if not poisonous, could give a bad effect instead of sweetening - can someone help by giving me the Genus/species name. I might be able to track down a plant at the nursery that way.
-- bye for now Bev in Sooke, BC (on Vancouver Island, west coast of Canada) On Fri, 27 Apr 2007, Rosemary Naish wrote: > If you have herb garden then add a few leaves Sweet Cecily when you > cook the rhubarb and you won't need sugar. It also works with any > bitter fruit, cooking apples, currants, etc > To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
