Re: Fennels
At 10:25 AM 8/2/1999 -0700, you wrote:
>Trevor,
>
>The culinary Fennels are Foeniculum vulgare and F. v. azoricum. I don't know of
>a culinary use for Ferula.
>
>Deborah Lindsay
>Oakland, California
Ferulas are the source of Asafoetida and Galbanum (from their respective
species), two plant resins gathered by bleeding out the plant sap through
deliberate wounds and letting it collect and evaporate. Picking these
plants' `scabs' is done at appropriate times in the plants' life cycles
(before flowering).
It would be nice for soneone in the southwest to grow these plants, since
there are an increasing number of immigrants from the Mideast and Indian
subcontinent that might like a domestic source.
Richard F. Dufresne
313 Spur Road
Greensboro, NC 27406
336-674-3105
