To clear up some misconceptions: First, comfrey does not have proven efficacy against tooth decay, either as a preventative or to reverse decay that's already underway. Safety as a mouth rinse is probably not a major concern apart from possible local irritation, if one is careful not to swallow any. Many responsible herbalists recommend against any internal use of comfrey because of the risk of pyrrolizidine alkaloid toxicity, implicated in some cases of acute liver failure and a concern for possible carcinogenicity. Oral formulations are banned in most countries for this reason. Young children are especially susceptible to toxicity from comfrey (even a few days of taking comfrey internally can be fatal). Contrary to what's been stated, acute liver failure is not a significant consideration when it comes to use of NSAIDS (non-steroidal anti-inflammatory drugs). Tylenol (acetominophen, which can be hepatotoxic) is not an NSAID (non-steroidal anti-inflammatory drug) like aspirin or Motrin. Tylenol is not an anti-inflammatory agent - it works by a different mechanism than NSAIDS to reduce pain and fever. Used in proper dosage and not combined with other things that can damage the liver (i.e alcohol) it is a generally safe as well as effective drug. The real problem is when people take too much, which may happen when they combine or otherwise overdose on over-the-counter cold meds. The big difference between Tylenol and comfrey is that Tylenol is a proven effective drug. Comfrey may have limited value in topical pain control (when applied for limited periods on unbroken skin), but in general the claims made for it have not been backed by quality studies (something to consider when weighing a decision whether to ingest it). You cannot count on drying to significantly reduce the harmful alkaloids. Unfortunately, you also can't count on comfrey sellers to be knowledgeable and upfront about the composition of their products in our current, largely unregulated supplement market. I rarely take acetominophen, but feel a lot more confident about its safety than I do comfrey. And based on what we've seen already, if Americans began to ingest comfrey as commonly as they do acetominophen, it's extremely likely that comfrey would quickly pass acetominophen as the leading cause of acute liver failure in the U.S.

I potted up seven more seedlings today, and repotted a couple that I purposely put in small pots, to repot a little bigger as they matured. Trying a couple different techniques with babies this year. Some outside, some inside, some in the same pot until they go in the ground, some repotted twice. And the grand tally _ I have 29 plants, assuming not a single one of the other seeds I have started makes it _ and some of them are looking pretty good. I'm actually starting 15 different varieties this year looking for the best of the best for my conditions. I can't believe I went this nuts! And now y'all are making want to look for a couple other varieties! Someone stop me! For those going to Ricky's swap, I'll have a bunch of tomatoes there. I planted two of each, a few more of some, and I clearly don't have room for that kind of tomato patch on my little 1/3 acre! Seriously, if you want tomatoes and don't want to bother starting them, I'm going to have waaaay too many. And if anyone wants to start some, email me, I still have way too many seeds because I wanted to try so many varieties. Tomorrow: I finish hoeing up weeds in the veggie-bed-to-be (it goes to weeds in the summer, with a few beans, in hopes they improve the soil a little.) And I will mulch it tomorrow. I swear. Yes, that was my plan for today, but gosh it was hot. It won't be so hot tomorrow. LOL. I've got some cow manure I'm going to rake in. Already spread some compost. Then I'll let it sit mulched, with newspaper underneath, for a few weeks before I set out the plants in October. I can't wait! I'm also thinking of trying to do a raised bed in an area where the soil is particularly poor. Actually, I'm thinking of putting tomatoes just about everywhere! I've got a couple of those grow bags, came free a couple years ago with an order of I don't remember what. I'm wondering if I can put some cherries in them and hang them on the wall? And I'm seriously planning to take an unused garment rack out into the yard this year to put a hanging tomato planter on and then plant beans under it, with string for them to grow on. Is that crazy? The soil there could use some bean improvement. The one I can't get to start: Everglades cherry. That surprised me. I thought they were pretty easy. Susannah

Grilled Tomato Sauce From Steven Raichlen Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it. For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups. 5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed 1 medium size white onion, peeled and cut into quarters 1 rib celery 4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer 3 Tbs. extra virgin olive oil 1 tsp. oregano 1/2 tsp. hot pepper flakes 1 bay leaf 6 fresh basil leaves coarse salt (Kosher or Sea salt) freshly ground black pepper 1/4 to 3/4 cup chicken stock, vegetable stock or water Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes. Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan, with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often.

As a Diamond distributer we got a letter from Diamond that unknown to them American Nutrition put rice gluten in some of their products and they recalled these. UNKNOWN TO THEM! I can hardly belive that! We distribute Diamond because they told us they make their own products, they don't. boopadaboo, I was driving down the highway the other day and thought about the recall and all the animals people love and gave them the best they could give them. I thought about you and Sadie, it was as if my heart was breaking I started crying and just couldn't stop, well I did stop my truck and just sat on the side of the highway and cried. It is sad enough knowing about the cats and dogs not valued but I always thought when they get their good home they will be safe. We are so powerless. There is someway we can take our power back from the companies that are controling our food supply, by making them accountable. It is only about money for them.