Pitch, resins, francinsence and myrrh

Bob Carter nospam at allthanx.net
Thu Dec 21 08:10:52 EST 2000


<truffler1635 at my-deja.com> wrote in message
news:91qq58$ag2$1 at nnrp1.deja.com...
> In article <nR206.11546$9T2.370670 at nntp1.onemain.com>,
>   "Larry Harrell" <fotoware at jps.net> wrote:
> > > >Some of the native trees whose aromas I am very fond of are:
> > > >Western juniper
> > > >Incense cedar
> > > >White fir
> > > >Grand fir
> > > >Subalpine fir
> > > >Shasta red fir
> > > >Noble fir
> > > >Sitka spruce
> > > >Western hemlock
> > > >Douglas fir
> > > >Ponderosa pine
> > > >Lodgepole pine
> > > >Knobcone pine
> > > >
> > > >What are yours?
> >
> > I'm surprised that no one has mentioned Jeffrey Pine with it's strong
> > vanilla flavor that many use to identify it. Don't forget the the
wonderful
> > smell of fresh California Laurel Bay leaves, too.
> >
> While I know _of_ Jeffrey pine (and probably have driven past it) I
> haven't seen it up close and personal. It is not common in my area.
>
> But I really should have included California laurel (aka Oregon myrtle)
> which are used extensively in potpourri along with Western Redcedar
> shavings.
>
> BTW, the best recipe for fresh Dungeness crab uses a single Oregon myrtle
> leave in the cooking water. SUPERB!
>
> Daniel B. Wheeler
> www.oregonwhitetruffles.com

How about the sap of cottonwood buds?  An incredibly pungent and not
unpleasant aroma, this reddish goo has traditional medicinal uses and goes
by the name of "Balm of Gilliad."

Bob







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