16 Terrace Review —- Wednesday, December 18, 1991 Good time to eradicate pests It seems an odd time of the year to be thinking about tent caterpillars, with winter having defoliated all trees except coni- fers, but Forestry Canada says this is the time to act. Northern tent caterpillars were visible throughout the Skeena River valley and adjacent water- sheds last summer, eating large holes in the leafage of alder, . aspen, cottonwood and birch trees in some areas. They also spread into residential yards and gardens in Terrace, and Forestry Canada expects them to have another feast in the summer of 1992, Surveys in late fall of egg masses indicate that the We- deene River valley and areas immediately surrounding Terrace are in for severe infestations. In a recent news release, For- estry Canada says home owners tent caterpillars by destroying any egg masses they see on trees on their property. And winter is the best time to do it. Once the larvae start to move in the spring, it’s too late. For- estry Canada recommends the destruction of the egg masses while they’re dormant, by burn- ing or by specific insecticides, used, of course, according to directions on the label. The egg masses are described as silvery grey-brown, irregularly shaped bodies that engulf twigs, small branches and young stems on leafy trees. The pesticides rec- ommended are Dipel 132 and Thuricide 481b, both biological controls that use a bacteria toxic only to insects, Chemical insec- ticides that can be used are Sevin, Ortho and Ambush 500 EC, i Santa's workshop, at other times known as the home of Cromarty and Co. Catering, was hopping last week. Howard and Marjorie Cromarty hosted last week's home-based business Christmas Sale, with plates of goodies and hot apple juice available for shoppers and wonderful fragrances wafting through the house. Also. participating in the sale were Cotton River Clothing, Walkenstock and Baby Corner. 7 ed PITA es a Oregano — the soul of Greek and Hallan dishes — Orlganum spp — Joy of the Mountain Early in history Romans and Greeks had difficulties in deter- mining the species they were using in their cooking and medici- nal applications, It could have been oreganum vulgare, the most common oregano, which grew wild in the mountains of Greece and Italy. Oregano’s name derived from the Greek word orus, meaning mountain and ganos, meaning joy. However, much later the herbalist John Gerard recommended a decoction of leaves to “‘easeth such as are given to overmuch sighing”. At Roman and Greek mar- riages the couple wore wild oregano and marjoram wreaths to symbolize this happy occasion. Oregano and marjoram are closely related. There are so many vari- eties of these plants it is difficult to know them all and their purpos- es. One fact for sure, all varieties are useful in the kitchen. The Greeks believed that when oregano grew on the graves of their beloved ones they indeed were happy in their new realm. Pliny, the ancient Roman writer, recommended oregano poultices for scorpion and spider bites. The Greek physician Dioscorides pre- scribed ali oreganos and marjo- rams as medicine. European set- tlers brought these herbs to North America. Soon they grew wild all over North America. In the U.S. they were soon listed as stimulants and carminatives. Herbalists rec- ommended the plants as a tea to battle cronic coughs and asthma. It is interesting to know that it takes 200 Ibs. of oregano Icaves to produce only one pound of extracted oil. A drop or two of this oil was dropped on cotton to be applied to an aching tooth. It always worked, at Icast temporarl- ly. At first oregano was ignored by cooks through the centuries, but it soon caught on, Some writers think that in the U.S. and Canada oregano did not catch on as a sea- soning until the Second World War, when service men from the _ Mediterranean came home. They acquired a taste for Mediterranean cooking. This oregano later became all-Ameri- can, Just visit one of the many pizza places in the U.S. and Cana- da. Oregano is now widely used to enhance the flavour of pizzas and pasta sauces. The famous “pesto”, the highlight of a pasta meal, com- bines basil, oregano and other herbs with nuts and cheeses. So, finally, Italian and Greek food have entered our hemisphere, and don’t we enjoy it? Medicinal uses Infusions of the leaves to com- bat headaches, coughs, and to pro- mote menstruation are recom- mended by modern herbalists. The old toothache remedy, placing a few drops of oregano oil on an aching tooth, is still practiced nowadays. Culinary uses Oregano is widely used in tomato sauces, salsas, marinated vegetables and salads. It’s hot, peppery flavour enhances all pasta dishes, antipastos and pestos. Excellent for stewed or roast pork, beef and poultry. Substitute marjo- ram for oregano by increasing the amount being used. Oregano herb oil: 3 cups olive oil 5 sprigs fresh oregano (or 3 tsps. dried leaves) 2 cloves garlic (peeled) 8 whole. black pepper coms 2 bay leaves Pour oil into jar. Add all other ingredients. Secure jar with lid. Keep jar in refrigerator for at least a week, Shake occasionally. Use this oil in your favourite salad dressings. This oil adds special zest when used to saute meats and vegetables. “y Dever n Sabo. 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