I never heard that about boiling. I dried some turmeric in a food dehydrator, just sliced it thinly. and went at it. I have been using it and it smells nice and tastes good and is yellow. I don't know what more I could want that would require boiling. I do the same thing with ginger.

>>>>>>>>>>>>Posted by nygardener z6 New York (My Page) on Fri, Dec 21, 07 at 22:16 There is a (reputedly) edible cold-hardy ginger, Asarum canadense, which is sold as a ground cover for a shady, woodland spot. Oh yeah any one else know this plant? was pretty excited to see it posted here. I can truley verify its Cold Super Hardiness For it grows all over around here in the wild and its darn near zone 2 here. Not really what you would think of as a ginger though. Taste is much differnt-closer to galangal. And the root"lets" are tiny little things. mayber the size of a one inch piece of pencil. But It is a gorgeous little ground coverwith heart shaper leaves and My personal favorite wildflowere, seriously, ok one of them. a truely unique looking flower, split in thirds,that hides completely unknown under a miniature jungle canopy an inch off the ground to be pollinated by beattles I believe or something the like. Maybe its not cold enough for the rest of you though? thats a first. I magine having to dig them up in the fall, pot, and store in your chest freezer! rediculous.

Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

Turmeric Yogurt Soup from the Herb Companion magazine which had a whole article and many recipes about turmeric. 1⁄3 cup garbanzo bean flour • 1 teaspoon ground turmeric • 1⁄4 teaspoon chili powder • 1⁄2 teaspoon salt • 1 3⁄4 cups plain low-fat yogurt • 2 tablespoons peanut oil • 3 cups water • Chile Pepper Garnish (recipe below), fresh parsley sprigs, for garnish 1. Whisk together garbanzo bean flour, turmeric, chili powder and salt in a large bowl. Whisk in yogurt until no lumps remain. 2. Heat the oil in a heavy saucepan over medium-high heat. Whisk in yogurt mixture and then water. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and cook, whisking constantly 8 minutes, or until soup thickens slightly and no longer has a “raw” taste. 3. Ladle into warmed soup bowls and top with Chile Pepper Garnish (recipe below). Chile Pepper Garnish • 1 1⁄2 teaspoons peanut oil • 3⁄4 teaspoon cumin seeds • 1⁄2 teaspoon black or brown mustard seeds • 1⁄2 teaspoon crushed fenugreek seeds • 4 to 6 fresh red chili peppers 1. Heat oil in a small skillet. Add the cumin, mustard and fenugreek seeds and cook, stirring constantly until seeds start to jump and crackle. Add chili peppers and remove skillet from heat. Stir for about 30 seconds, or until peppers blister. (If the peppers are fresh, they might burst and “jump,” so stand back.)