In Basket: May 2010

By The Herb Companion staff
April/May 2010
tulsi chai
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www.ediblearia.com
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Dear Herb Companion,

RELATED CONTENT

I have the elusive chocolate basil plant. I purchased it last year from a local nursery, Forget-Me-Not Garden Center in Lima, Ohio. The leaves are a deep green color and when the leaves are crushed there is a chocolate aroma. When children visit, they seem really fascinated by it.

—Kelli Roberson, Ada, Ohio

We asked Kelli for a cutting of her plant. As of press time, we hadn’t heard back, though. We’ll keep you posted! —Eds.

Reader Reaction

Ren LeVally put his own twist on our recipe for Tulsi Chai from the January 2010 article “Chai Times.” He featured his version of the tea on his healthy cuisine blog Edible Aria (www.ediblearia.com). To try his version, visit www.ediblearia.com/2010/01/25/tulsi-chai/ for the recipe. Ren’s photo above shows how his adaptation turned out.

DIY Anti-Aging Cream Tips

I have a question regarding a recipe in your March 2010 article, “5 Fresh-Face Treatments.” I made up a batch of the Anti-Aging Cream, but the consistency is anything but “creamy.” It is liquid at room temperature and solid if I refrigerate it. Is this the way the product is intended to be?

—Sylvia Newberry, Heartland, Vermont

You can experiment with the ingredients—for a thicker cream, add more cocoa butter and for a thinner cream, add more olive oil. While concocting your dream cream, keep your preferred storage method in mind. It will impact the consistency, as you discovered. —Janice Cox

I have a question regarding your March 2010 article, “5 Fresh-Face Treatments.” Could you please tell me how to store the Anti-Aging Cream and what its shelf life is?

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