Vanilla is an orchid so it likes the rainforest. It grows under the canopy as a vine. It takes about 10 months for vanilla to produce a ripe bean. The sap if it gets in the eye can cause blindness which our friends in Dominica say is permanent. If you do the research and know the pitfalls try it.

OK, it was just re-posted by request July 19, but here it is again: APRICOT AND VANILLA JAM Makes three to four 1-cup jars 2 1/2 pounds apricots 3 3/4 cups sugar 1 cup water 2 vanilla beans, split in half Juice of 1 small lemon 1. Pick: Only perfect and perfectly ripe apricots will do. 2. Array: Assemble your tools: Copper jam pan or other medium-sized heavy low stockpot, canner or large stock pot, ceramic bowl, skimmer, wooden spoon, ladle, sieve, jar-lifter, tongs, candy thermometer, timer, parchment paper, clean dish towel, 4 1-cup Mason jars plus new lids, bands and labels. 3. Macerate: Rinse apricots in cold water. Cut them in half; discard pits. Mix apricots, sugar, water, vanilla beans and lemon juice in the bowl. Cover with parchment paper, pressing gently so paper touches fruit. Refrigerate 1 hour. 4. Simmer: Scrape apricot mixture into the jam pan. Bring to a simmer. Pour back into bowl. Press on parchment paper and refrigerate overnight. 5. Sterilize: Next day, wash jars, bands and lids. Set aside bands. Put lids in a small saucepan. Simmer 5 minutes. Let lids sit in hot water. Set jars in a stockpot. Fill pot with water to cover by 2 inches. Bring to a boil, boil 10 minutes. Let jars sit in hot water. 6. Boil: Set the sieve over the jam pan. Pour apricot mixture through the sieve. Remove and discard apricot skins; set aside apricot halves. Bring accumulated juices to a boil. Skim thoroughly and continue cooking on high heat until syrup reaches 220 degrees on the candy thermometer. Add the reserved apricot halves. Bring to a boil again and cook 5 minutes. Continue to skim carefully and stir gently. Remove the vanilla beans and cut into 2-inch lengths. 7. Fill: Use jar-lifter to grab 1 jar in its hot water bath. Tilt to empty, carefully. Ladle hot jam into hot jar, right up to the top. Add a length of vanilla bean. Wipe top edge with a clean damp cloth. Use tongs to set 1 hot lid on top. Screw on band. Turn jar upside down to seal and cool.* Fill the rest of jars in the same way, one at a time. 8. Store: When cool, check that the lids are concave, indicating a good seal. Label and store on a cool, dark shelf up to 1 year. -Adapted from "Mes Confitures" by Christine Ferber *The USDA considers inversion canning inferior to this boiling-water process: Follow the recipe above, leaving 1/4-inch headroom in jars. Wipe rim, set on lid, screw band finger-tight. Keep jars upright. Transfer to a canner and process 5 minutes. Lacking canner, set a round cooling rack or several inverted ring bands in the bottom of a stockpot. Fill pot with water. Bring to a boil. Using a jar-lifter, lower filled, sealed jars into the pot until submerged by 1 inch. Cover pot. When water returns to a boil, time 5 minutes. Lift out jars. Cool. Store up to 1 year. For details and high-altitude adjustments, see homefoodpreservation.com. Carol

No, that's not normal at all. I always order mine from Penzey's, knowing I'll get the best quality, freshest product that way. When I open the sealed bag they come in, the aroma of Vanilla permeates the room. I actually keep the plastic bags to use as 'room deoderizers', because they're so fragrant. Have to admit, I've never tasted a bean by itself, so cannot comment on that. But I use mine to make vanilla--15 beans to 750 ml. vodka and after only a few days, the extract is fragrant when I sniff it (although, of course, I let it steep for at least 3 months before using). I think you got old beans that were possibly improperly stored.

Vanilla Enchantment is more expensive, but it's organic, sustainable and I think Fair Trade. I've gotten them from bulkfoods.com too, cheaper. Penzey's is a good choice for me because we actually have a store in Grand Rapids and I save the shipping. Annie