1 00:00:08,880 --> 00:00:11,160 Speaker 1: Hello, and welcome to Saber Protection of iHeartRadio. 2 00:00:11,200 --> 00:00:13,560 Speaker 2: I'm any Rey and I'm Lauren vocal Bam, and today 3 00:00:13,560 --> 00:00:16,160 Speaker 2: we have an episode for you about orange blossom water. 4 00:00:17,760 --> 00:00:22,600 Speaker 1: Yes, and what a tangled wave webb it weaves. 5 00:00:22,720 --> 00:00:27,160 Speaker 2: Oh my goodness, I have never been so mad at 6 00:00:27,200 --> 00:00:30,520 Speaker 2: an outline that I am simultaneously so delighted by. 7 00:00:32,400 --> 00:00:36,440 Speaker 1: Yes. Yeah, well with that teaser. Is there any particular 8 00:00:36,560 --> 00:00:38,120 Speaker 1: reason this was on your mind? 9 00:00:38,120 --> 00:00:42,199 Speaker 2: Bloord, You know there there was, but it could have 10 00:00:42,240 --> 00:00:46,239 Speaker 2: been anything at this juncture. I think maybe like we 11 00:00:46,320 --> 00:00:50,000 Speaker 2: had mentioned it in passing in something else, or maybe 12 00:00:50,000 --> 00:00:51,560 Speaker 2: it was just on my list for a long time, 13 00:00:51,600 --> 00:00:54,480 Speaker 2: because when we did rose Water, I was like, oh yeah, 14 00:00:54,600 --> 00:00:57,600 Speaker 2: and add that one to the list. At any rate, 15 00:00:57,680 --> 00:00:58,280 Speaker 2: here we are. 16 00:00:59,240 --> 00:01:06,319 Speaker 1: Here, we are here, we are for past episodes that 17 00:01:06,440 --> 00:01:10,480 Speaker 1: might be relevant. You can see our orange episode. 18 00:01:09,920 --> 00:01:10,959 Speaker 2: And Sweet Oranges. 19 00:01:11,240 --> 00:01:12,160 Speaker 1: Uh huh. 20 00:01:12,160 --> 00:01:14,640 Speaker 2: We've got a couple other orange and citrus episodes in 21 00:01:14,680 --> 00:01:15,160 Speaker 2: their shirt. 22 00:01:16,240 --> 00:01:18,520 Speaker 1: Yes, also rose Water. 23 00:01:19,360 --> 00:01:26,640 Speaker 2: Right, also Orgatt Pando Mortos, our New Orleans cocktail culture 24 00:01:26,720 --> 00:01:33,240 Speaker 2: episode regarding specifically the Ramos Gin Fizz. There's a bunch 25 00:01:33,280 --> 00:01:39,600 Speaker 2: of others, like Turkish Delight, maybe Pavlova I can't remember 26 00:01:40,319 --> 00:01:43,759 Speaker 2: all of the things that this one touches on, and 27 00:01:44,360 --> 00:01:46,720 Speaker 2: as we frequently say, we have no idea what we've 28 00:01:46,760 --> 00:01:50,840 Speaker 2: done in the past or possibly what we're doing right now. 29 00:01:52,400 --> 00:01:53,720 Speaker 1: That's just how we roll. 30 00:01:57,160 --> 00:01:59,880 Speaker 2: Vaguely related. You can bop over to Stuff to Blow 31 00:01:59,880 --> 00:02:04,240 Speaker 2: Your Mind the podcast for our guest episode with Joe 32 00:02:04,360 --> 00:02:10,079 Speaker 2: covering Ambergris for another interesting food flavoring. 33 00:02:10,880 --> 00:02:13,320 Speaker 1: Indeed, uh huh uh. 34 00:02:13,400 --> 00:02:17,399 Speaker 2: Currasow is vaguely related due to the type of orange 35 00:02:17,919 --> 00:02:21,560 Speaker 2: that we're going to be talking about. That that's why, 36 00:02:21,680 --> 00:02:23,880 Speaker 2: that's why it was specifically on my mind because we 37 00:02:23,960 --> 00:02:25,040 Speaker 2: just talked about carosow. 38 00:02:25,320 --> 00:02:29,120 Speaker 1: Here we are, there, we go, Okay, we've got to 39 00:02:29,160 --> 00:02:32,800 Speaker 1: the bottom of that mystery. Well, speaking of Still to 40 00:02:32,800 --> 00:02:36,519 Speaker 1: Blow your Mind, we were fortunate enough to get to 41 00:02:36,600 --> 00:02:39,720 Speaker 1: guests on that show. Depending on when you listen to this, 42 00:02:39,919 --> 00:02:42,359 Speaker 1: it's coming out next week or maybe it's already out. 43 00:02:43,680 --> 00:02:46,880 Speaker 1: But it's about interesting things that can happen to food 44 00:02:47,200 --> 00:02:50,720 Speaker 1: when they're stored in containers, and it is very interesting. 45 00:02:50,760 --> 00:02:52,519 Speaker 1: As boring as that might sound. 46 00:02:53,720 --> 00:02:59,680 Speaker 2: Yeah, yes, we talk about lasagna batteries and how many 47 00:02:59,760 --> 00:03:03,400 Speaker 2: of them it would take to power a significant amount 48 00:03:04,760 --> 00:03:05,480 Speaker 2: of stuff. 49 00:03:05,840 --> 00:03:09,520 Speaker 1: So yes, and if you have the answer to that, 50 00:03:09,560 --> 00:03:10,920 Speaker 1: we actually didn't arrive at that. 51 00:03:11,760 --> 00:03:14,440 Speaker 2: Oh yeah, yeah, yeah yeah. How many Lasagnas would it 52 00:03:14,520 --> 00:03:19,239 Speaker 2: take to power in nation through their electrical capacity? 53 00:03:19,880 --> 00:03:24,200 Speaker 1: You'll have to see any episode for more on. We're 54 00:03:24,240 --> 00:03:28,360 Speaker 1: just gonna leave it in mystery, but we won't leave 55 00:03:28,400 --> 00:03:31,640 Speaker 1: you in mystery about this, right, Yes, as much as 56 00:03:31,680 --> 00:03:39,240 Speaker 1: we can. Yeah, that's to our best capacity exactly, which 57 00:03:39,280 --> 00:03:43,200 Speaker 1: brings us to our question. Orange blossom water. 58 00:03:46,040 --> 00:03:46,600 Speaker 2: What is it? 59 00:03:47,520 --> 00:03:47,840 Speaker 1: Well? 60 00:03:48,280 --> 00:03:51,520 Speaker 2: Orange blossom water is a type of liquid flavoring and 61 00:03:51,680 --> 00:03:57,119 Speaker 2: or scent that's made by processing the flowers of bitter oranges. Basically, 62 00:03:57,160 --> 00:03:59,960 Speaker 2: you steam to still out like the fun flavorful oil, 63 00:04:00,200 --> 00:04:02,680 Speaker 2: and then separate the oils from the water that you've added. 64 00:04:03,040 --> 00:04:06,200 Speaker 2: The remaining water is still chock full of lovely things. 65 00:04:06,840 --> 00:04:11,920 Speaker 2: It smells sweet and tastes bitter, with citrusy, green, fruity, 66 00:04:12,360 --> 00:04:16,600 Speaker 2: and kind of powdery floral flavors. It's clear to very 67 00:04:16,640 --> 00:04:20,000 Speaker 2: pale gold and color, and is used mostly in sweet 68 00:04:20,000 --> 00:04:24,760 Speaker 2: dishes and drinks like pastries and sweetbreads and cakes, or 69 00:04:24,880 --> 00:04:28,560 Speaker 2: to make dowsing syrups for things like bucklava, or in 70 00:04:28,680 --> 00:04:32,960 Speaker 2: creamy puddings and frozen desserts or in citrusy cocktails, but 71 00:04:33,320 --> 00:04:37,920 Speaker 2: it can compliment savory dishes too. I think that in 72 00:04:38,000 --> 00:04:43,640 Speaker 2: cuisines that favor vanilla, it is so orange blossom water 73 00:04:43,680 --> 00:04:47,680 Speaker 2: that is so old fashioned that it's new again. But 74 00:04:48,240 --> 00:04:50,520 Speaker 2: there are a lot of cuisines that it never left, 75 00:04:50,600 --> 00:04:55,240 Speaker 2: where it inspires a lot of fondness and nostalgia. It's 76 00:04:55,320 --> 00:04:58,680 Speaker 2: like it's like putting your face in a citrus tree 77 00:04:58,680 --> 00:05:02,800 Speaker 2: in full bloom, just like heady and warm and enveloping 78 00:05:02,920 --> 00:05:06,880 Speaker 2: and a little bit invigorating. It's like a It's like 79 00:05:06,960 --> 00:05:08,880 Speaker 2: the feeling that you get when you realize you have 80 00:05:08,920 --> 00:05:12,200 Speaker 2: a crush on someone. 81 00:05:12,440 --> 00:05:21,839 Speaker 1: Yeah. It's a really bright, happy and in some cases overwhelming. 82 00:05:20,320 --> 00:05:27,359 Speaker 2: Yeah yeah, leaves you a little bit breathless. So these 83 00:05:27,400 --> 00:05:31,400 Speaker 2: specific orange blossoms in question are those of the Seville 84 00:05:31,400 --> 00:05:35,320 Speaker 2: orange or the bitter orange or sour orange, botanical name 85 00:05:35,440 --> 00:05:40,120 Speaker 2: Citrus oorentium. The fruit itself is too bitter and sour 86 00:05:40,279 --> 00:05:42,239 Speaker 2: to eat out of hand, just like a real punch 87 00:05:42,240 --> 00:05:44,520 Speaker 2: in the face, but the juice and the peel can 88 00:05:44,560 --> 00:05:47,840 Speaker 2: be used in sweet and savory dishes and drinks. They're 89 00:05:47,960 --> 00:05:51,880 Speaker 2: the signature citrus for English style marmalade. The blossoms, which 90 00:05:51,960 --> 00:05:55,640 Speaker 2: bloom in clusters of small, white, fragrant flowers, have some 91 00:05:55,680 --> 00:05:59,120 Speaker 2: of those same bitter and citrusy flavors along with right, 92 00:05:59,200 --> 00:06:00,960 Speaker 2: like a little bit of green and this sort of 93 00:06:01,600 --> 00:06:06,479 Speaker 2: fruity grapey twinge, some real pretty florals, and then that 94 00:06:06,600 --> 00:06:09,839 Speaker 2: signature sweet scent. And by the way, if you never 95 00:06:09,920 --> 00:06:13,200 Speaker 2: have put your face near living citrus blossoms, I cannot 96 00:06:13,200 --> 00:06:19,040 Speaker 2: recommend it enough. It is so nice noted. Yeah, yeah, 97 00:06:19,240 --> 00:06:23,360 Speaker 2: come over, I've got a lime tree for orange blossom water. 98 00:06:23,400 --> 00:06:26,719 Speaker 2: The flowers are usually picked by hand in the hours 99 00:06:26,760 --> 00:06:30,159 Speaker 2: immediately following sunrise, before the heat of the day has 100 00:06:30,200 --> 00:06:32,680 Speaker 2: the chance to like dry the flowers out, and then 101 00:06:32,720 --> 00:06:36,000 Speaker 2: they are processed asap, just right away if you can. 102 00:06:37,920 --> 00:06:41,920 Speaker 2: The petals of orange blossoms contain a number of volatile 103 00:06:42,120 --> 00:06:48,400 Speaker 2: essential oils that is naturally occurring plant based, smelly oily stuff. 104 00:06:49,520 --> 00:06:52,080 Speaker 2: The oil that you get from bitter orange blossoms is 105 00:06:52,080 --> 00:06:56,120 Speaker 2: called neuroli. It's relatively expensive because it takes like a 106 00:06:56,120 --> 00:06:58,719 Speaker 2: lot of flowers to get a little oil, though the 107 00:06:58,720 --> 00:07:01,640 Speaker 2: resulting oil is pretty strong and is used mostly in 108 00:07:01,680 --> 00:07:04,599 Speaker 2: perfumery and other cosmetics. You might have heard of neurally oil. 109 00:07:05,440 --> 00:07:09,440 Speaker 2: But to get neurally oil out of orange blossoms, especially 110 00:07:09,440 --> 00:07:13,360 Speaker 2: on a commercial scale, you gotta distill them out. So, Okay, 111 00:07:13,680 --> 00:07:17,040 Speaker 2: everything has a boiling point, right, a point at which 112 00:07:17,640 --> 00:07:23,320 Speaker 2: whatever liquid stuff will vaporize, and that boiling point differs 113 00:07:23,440 --> 00:07:27,280 Speaker 2: slightly for pretty much everything. And you can use this 114 00:07:27,720 --> 00:07:30,840 Speaker 2: science fact to separate out all kinds of interesting things 115 00:07:30,880 --> 00:07:34,280 Speaker 2: from their original homes just by boiling them in water. 116 00:07:35,040 --> 00:07:37,280 Speaker 2: So you can get the ethanol out of a grain 117 00:07:37,320 --> 00:07:40,280 Speaker 2: and fruit mash and concentrate it into liquor, or you 118 00:07:40,280 --> 00:07:43,119 Speaker 2: can get the flavors out of juniper and citrus, peel 119 00:07:43,280 --> 00:07:46,360 Speaker 2: and annis, etc. Out of all of those botanicals in 120 00:07:46,440 --> 00:07:52,040 Speaker 2: order to flavor gin. Distillation is heating stuff in or 121 00:07:52,080 --> 00:07:55,960 Speaker 2: with water to the boiling point of whatever you're interested in, 122 00:07:56,280 --> 00:07:59,440 Speaker 2: and then collecting the vapors and cooling them back into 123 00:07:59,480 --> 00:08:02,400 Speaker 2: a liquid. When you do this with orange blossoms, you 124 00:08:02,400 --> 00:08:06,480 Speaker 2: get a mixture of water and neuroli. Because oils and 125 00:08:06,520 --> 00:08:08,600 Speaker 2: waters don't like each other very much, the oils will 126 00:08:08,600 --> 00:08:12,280 Speaker 2: separate out and can be pretty easily filtered or redistilled, 127 00:08:12,560 --> 00:08:15,240 Speaker 2: leaving you with a colorless water that still contains an 128 00:08:15,240 --> 00:08:20,680 Speaker 2: impressively strong punch of orange blossominess. If the product has 129 00:08:20,680 --> 00:08:24,480 Speaker 2: a golden tint to it, it's not because the color 130 00:08:24,600 --> 00:08:28,520 Speaker 2: came through in the distillation. It's because it's been exposed 131 00:08:28,600 --> 00:08:32,679 Speaker 2: to sunlight at some point. The color comes from chemical 132 00:08:32,720 --> 00:08:38,040 Speaker 2: reactions among the compounds in the blossom water. If you 133 00:08:38,240 --> 00:08:41,280 Speaker 2: happen to have access to bitter orange trees, you can 134 00:08:41,320 --> 00:08:44,080 Speaker 2: make this at home. Check the internet for recipes. You 135 00:08:44,120 --> 00:08:46,840 Speaker 2: can try other types of citrus flowers, obviously they won't 136 00:08:46,840 --> 00:08:50,040 Speaker 2: have exactly the same flavors. You can also find orange 137 00:08:50,040 --> 00:08:52,880 Speaker 2: blossom water for sale and markets, especially ones with like 138 00:08:52,880 --> 00:08:57,360 Speaker 2: a good Middle Eastern import section, or sometimes alongside cocktail 139 00:08:57,360 --> 00:09:00,520 Speaker 2: flavorings or coffee flavorings, or maybe in the bake section. 140 00:09:02,160 --> 00:09:06,160 Speaker 2: And yeah, it plays really well with like warm and 141 00:09:06,360 --> 00:09:12,280 Speaker 2: or bitter flavors, things like chocolate, nuts, especially almonds, warm spices. 142 00:09:12,920 --> 00:09:13,839 Speaker 1: You can also use it. 143 00:09:13,760 --> 00:09:16,280 Speaker 2: To play off of like fruity or fresh flavors, like 144 00:09:16,320 --> 00:09:21,040 Speaker 2: in dressings for fruit salads or vegetable salads. It's lovely 145 00:09:21,080 --> 00:09:24,600 Speaker 2: and cold drinks like lemonade or fruity punches, or just 146 00:09:24,640 --> 00:09:27,280 Speaker 2: sparkling or still water. It's also nice in hot drinks 147 00:09:27,360 --> 00:09:30,960 Speaker 2: like tea or coffee. Or even just hot water. It 148 00:09:31,000 --> 00:09:34,960 Speaker 2: can also help cut or like add complexity to rich 149 00:09:35,000 --> 00:09:38,720 Speaker 2: flavors like it goes well with the sweetened cheese pastries, 150 00:09:39,160 --> 00:09:42,679 Speaker 2: or like a cheesecake or a rice pudding, or even 151 00:09:42,720 --> 00:09:47,640 Speaker 2: in savory dishes like meat pies. A lot of Middle 152 00:09:47,679 --> 00:09:51,720 Speaker 2: Eastern desserts call for couture. I think I'm not rolling 153 00:09:51,720 --> 00:09:54,320 Speaker 2: my r NF, but I think I've got that nearly correct. 154 00:09:54,720 --> 00:09:57,440 Speaker 2: It's a flavored syrup made with sugar, water, lemon juice, 155 00:09:57,480 --> 00:09:59,640 Speaker 2: and a touch of orange blossom. 156 00:09:59,280 --> 00:09:59,880 Speaker 1: And or rose. 157 00:10:00,720 --> 00:10:02,679 Speaker 2: It can be used as an ingredient in stuff or 158 00:10:02,720 --> 00:10:08,280 Speaker 2: as a drizzle, dip or soak. And like rose water, 159 00:10:08,360 --> 00:10:10,400 Speaker 2: I will say that if you're using if you're going 160 00:10:10,480 --> 00:10:13,200 Speaker 2: to try using orange blossom water for the first time 161 00:10:13,240 --> 00:10:16,120 Speaker 2: at home, start with less than maybe you think that 162 00:10:16,160 --> 00:10:19,160 Speaker 2: you're gonna need like a quarter teaspoon, just a couple 163 00:10:19,160 --> 00:10:22,760 Speaker 2: of drops. It can be real potent, especially if you're 164 00:10:22,760 --> 00:10:25,600 Speaker 2: not used to it. And the line between like ooh 165 00:10:25,640 --> 00:10:29,240 Speaker 2: that's fun and like oh, that's soap is just easy 166 00:10:29,280 --> 00:10:35,600 Speaker 2: to trip over. The orange blossom water is a bit 167 00:10:35,640 --> 00:10:42,600 Speaker 2: more gentle and less grandma than rose water. And side note, 168 00:10:42,600 --> 00:10:46,120 Speaker 2: there has to be some like classic perfume that makes 169 00:10:46,120 --> 00:10:50,640 Speaker 2: Americans connect rose to Grandma's. Or maybe it's that rose 170 00:10:50,720 --> 00:10:53,560 Speaker 2: was phased out of American cooking but not out of 171 00:10:53,559 --> 00:10:57,240 Speaker 2: American cosmetics, so things like lipstick and face powder were 172 00:10:57,240 --> 00:10:59,559 Speaker 2: still scented with it through certainly the middle of the 173 00:10:59,600 --> 00:11:02,200 Speaker 2: nineteen hundreds. I'll have to look into it when I 174 00:11:02,200 --> 00:11:03,920 Speaker 2: get a chance, or y'all write in if you know 175 00:11:03,960 --> 00:11:05,840 Speaker 2: more about perfumery than I do. 176 00:11:06,800 --> 00:11:09,720 Speaker 1: Yes, please, Yeah, Yeah. 177 00:11:09,920 --> 00:11:12,640 Speaker 2: Orange blossom water is also used in cosmetics and in 178 00:11:12,640 --> 00:11:15,880 Speaker 2: folk and or traditional medicines, and I understand that in 179 00:11:15,920 --> 00:11:19,240 Speaker 2: Morocco it's a symbol of hospitality. You might like sprinkle 180 00:11:19,280 --> 00:11:21,480 Speaker 2: it on a guest's hands when you're welcoming them into 181 00:11:21,520 --> 00:11:24,560 Speaker 2: your home, or as part of religious ceremonies or stuff 182 00:11:24,559 --> 00:11:24,800 Speaker 2: like that. 183 00:11:27,200 --> 00:11:30,800 Speaker 1: Yes, and as always, listeners, please write in about that 184 00:11:31,120 --> 00:11:35,840 Speaker 1: as well. Well. What about the nutrition. 185 00:11:37,480 --> 00:11:42,520 Speaker 2: It has been said to have various medicinal properties for 186 00:11:42,559 --> 00:11:46,040 Speaker 2: a really long time. Generally you're not you're not usually 187 00:11:46,080 --> 00:11:48,160 Speaker 2: consuming enough of it for it to make much of 188 00:11:48,160 --> 00:11:52,800 Speaker 2: a nutritive difference. But yeah, like I said, it's been 189 00:11:53,280 --> 00:11:57,319 Speaker 2: in traditional medicines for a very long time, and various 190 00:11:57,840 --> 00:12:01,760 Speaker 2: it and its components are being instigated for different potentially 191 00:12:02,000 --> 00:12:08,560 Speaker 2: cool properties. But yeah, saber motto, saber motto. Indeed, Well, 192 00:12:09,120 --> 00:12:12,920 Speaker 2: we have a couple numbers for you, just a couple. 193 00:12:13,160 --> 00:12:16,840 Speaker 2: Uh So, I couldn't track down like industrial numbers about 194 00:12:16,840 --> 00:12:19,319 Speaker 2: how much of this stuff is produced, but I will 195 00:12:19,320 --> 00:12:23,560 Speaker 2: say that some thousand pounds of flowers go into making 196 00:12:23,880 --> 00:12:28,600 Speaker 2: just one pound of neuuri oil. How much orange blossom 197 00:12:28,640 --> 00:12:31,280 Speaker 2: water that creates, I don't know. I couldn't find that out. 198 00:12:33,760 --> 00:12:37,800 Speaker 2: There are a few orange blossom, like bitter orange blossom 199 00:12:37,840 --> 00:12:40,959 Speaker 2: festivals around the world in places where they have been 200 00:12:41,000 --> 00:12:45,960 Speaker 2: traditionally grown. One of them in Marrakesh in Morocco every 201 00:12:46,000 --> 00:12:50,600 Speaker 2: spring is called the Zaia Festival. Oh, I didn't look 202 00:12:50,640 --> 00:12:52,960 Speaker 2: it up, and I'm having regrets, but we're just going 203 00:12:53,040 --> 00:12:55,240 Speaker 2: to keep on going right now. That was in its 204 00:12:55,280 --> 00:12:59,880 Speaker 2: thirteenth year in twenty twenty five, and it's based on 205 00:13:00,240 --> 00:13:05,959 Speaker 2: like home distillation traditions and springtime celebrations and went public 206 00:13:06,360 --> 00:13:09,959 Speaker 2: thirteen years ago to encourage I mean, you know, commerce 207 00:13:10,000 --> 00:13:13,760 Speaker 2: and education, as most festivals do. I read that the 208 00:13:13,840 --> 00:13:18,240 Speaker 2: organizing association is applying to get the area's orange blossom 209 00:13:18,240 --> 00:13:19,760 Speaker 2: traditions recognized by UNESCO. 210 00:13:19,960 --> 00:13:24,680 Speaker 1: So that's pretty cool. That is cool. Another thing you 211 00:13:24,760 --> 00:13:26,920 Speaker 1: listeners will have to write in about if you have 212 00:13:27,640 --> 00:13:28,720 Speaker 1: attended or no more. 213 00:13:28,880 --> 00:13:32,160 Speaker 2: Oh yeah, yeah right, and I read about similar things 214 00:13:32,240 --> 00:13:39,280 Speaker 2: in Crete and in Italy, so write let us know. 215 00:13:40,960 --> 00:13:45,520 Speaker 1: But now we must peel open a bit of a 216 00:13:45,720 --> 00:13:46,840 Speaker 1: difficult history. 217 00:13:47,360 --> 00:13:51,000 Speaker 2: Yeah, yep, uh yeah, we're going to do that, but 218 00:13:51,080 --> 00:13:52,800 Speaker 2: first we are going to take a quick break for 219 00:13:52,840 --> 00:14:03,520 Speaker 2: word from our sponsors, and we're back. 220 00:14:03,559 --> 00:14:08,200 Speaker 1: Thank you sponsors, Yes, thank you. So oranges a whole 221 00:14:08,200 --> 00:14:12,520 Speaker 1: different episode, one that we've already done but could probably 222 00:14:12,520 --> 00:14:14,400 Speaker 1: revisit with specific varieties. 223 00:14:14,720 --> 00:14:20,520 Speaker 2: Yeah. Yeah, the various bitter orange varieties are super interesting, 224 00:14:21,800 --> 00:14:27,359 Speaker 2: and various sweet varieties are super interesting. They're all pretty cool, yes. 225 00:14:27,120 --> 00:14:31,560 Speaker 1: And have many applications throughout history doing this one. 226 00:14:31,360 --> 00:14:33,920 Speaker 2: And sometimes people just don't specify whether they were talking 227 00:14:33,920 --> 00:14:37,120 Speaker 2: about sweet versus bitter oranges in the historical literature, which 228 00:14:37,160 --> 00:14:37,720 Speaker 2: is really fun. 229 00:14:38,760 --> 00:14:42,440 Speaker 1: It is fun and gave me a great headache and 230 00:14:42,560 --> 00:14:44,760 Speaker 1: a deletion a lot of stuff. I'd already put it 231 00:14:44,760 --> 00:14:47,280 Speaker 1: in the outline, but we'll talk about that a little 232 00:14:47,320 --> 00:14:52,840 Speaker 1: bit more later. Seville oranges the orange often in question 233 00:14:52,880 --> 00:14:55,000 Speaker 1: when it comes to the early history of orange blossom 234 00:14:55,040 --> 00:14:59,800 Speaker 1: water likely originated in Asia through trade routes. They traveled 235 00:14:59,800 --> 00:15:02,480 Speaker 1: to the Middle East and North Africa, and then up 236 00:15:02,520 --> 00:15:05,760 Speaker 1: to Europe in the eighth or ninth century CE, perhaps 237 00:15:05,840 --> 00:15:10,280 Speaker 1: through invaders from North Africa. Sweet oranges arrived in Europe 238 00:15:10,360 --> 00:15:14,520 Speaker 1: through a similar path, but much later centuries later. Yeah. 239 00:15:14,840 --> 00:15:18,720 Speaker 1: These types of distilled waters have a long history of 240 00:15:18,920 --> 00:15:21,400 Speaker 1: use in the Middle East as an aroma or as 241 00:15:21,440 --> 00:15:25,160 Speaker 1: a flavoring for desserts beverages, these types being obviously orange 242 00:15:25,120 --> 00:15:30,320 Speaker 1: blossomed water distillation has been around for thousands of years, 243 00:15:30,320 --> 00:15:33,240 Speaker 1: but Arab scholars were some of the first to refine 244 00:15:33,280 --> 00:15:37,640 Speaker 1: the method. Around the eighth century CE, the techniques made 245 00:15:37,680 --> 00:15:40,320 Speaker 1: their way to Europe, where over the centuries they were 246 00:15:40,360 --> 00:15:41,720 Speaker 1: refined even further. 247 00:15:42,560 --> 00:15:46,520 Speaker 2: Yep and distilled waters might have originated as like a 248 00:15:46,560 --> 00:15:51,520 Speaker 2: byproduct of the concentrated oils that people were after, but 249 00:15:51,640 --> 00:15:54,480 Speaker 2: they pretty quickly became embedded in the cultures of the 250 00:15:54,480 --> 00:15:57,239 Speaker 2: peoples who produced them as valuable unto themselves. 251 00:15:59,080 --> 00:16:03,160 Speaker 1: The cultivation of bitter oranges in Europe particularly took off 252 00:16:03,200 --> 00:16:06,840 Speaker 1: in the Mediterranean. People in Sicily were growing bitter oranges 253 00:16:06,840 --> 00:16:09,920 Speaker 1: by the eleventh century or earlier, and they were using 254 00:16:09,960 --> 00:16:12,880 Speaker 1: orange blossom water as early as the fourteenth century. 255 00:16:13,920 --> 00:16:17,280 Speaker 2: Arabs brought better oranges to southern Spain and were cultivating 256 00:16:17,360 --> 00:16:20,000 Speaker 2: them there around the same time, like the eleventh century 257 00:16:20,080 --> 00:16:23,840 Speaker 2: or so, and specifically around the city of Seville, where 258 00:16:23,960 --> 00:16:27,400 Speaker 2: the trees lined the streets. To this day, the oranges 259 00:16:27,440 --> 00:16:30,400 Speaker 2: became associated with the city and the wider province, to 260 00:16:30,440 --> 00:16:33,200 Speaker 2: the point that they eventually took on the name Saville oranges. 261 00:16:34,800 --> 00:16:37,680 Speaker 1: In the early days in Europe, orange blossom water was 262 00:16:37,720 --> 00:16:42,320 Speaker 1: primarily used for things like perfumes or prescribed Medicinally. It 263 00:16:42,600 --> 00:16:47,160 Speaker 1: was used culinarily, but less so. Orange blossom water was 264 00:16:47,240 --> 00:16:50,080 Speaker 1: less available and more expensive to produce than rose water 265 00:16:50,160 --> 00:16:53,480 Speaker 1: at the time, so Europeans typically used rose water over 266 00:16:53,560 --> 00:16:55,200 Speaker 1: orange blossom water when cooking. 267 00:16:55,840 --> 00:16:57,320 Speaker 2: And this kind of just makes sense, like you could 268 00:16:57,320 --> 00:17:00,120 Speaker 2: grow roses more successfully in a lot more places then 269 00:17:00,160 --> 00:17:04,080 Speaker 2: you can grow orange trees. Though in several places like 270 00:17:04,160 --> 00:17:07,800 Speaker 2: Crete and Marrakesh, orange blossom water distillation became a practice 271 00:17:07,840 --> 00:17:09,840 Speaker 2: handed down specifically from mother to daughter. 272 00:17:12,400 --> 00:17:16,240 Speaker 1: When the Spanish, Italians, and Portuguese started colonizing parts of 273 00:17:16,240 --> 00:17:19,560 Speaker 1: the Americas in the fourteen hundreds fifteen hundreds, they brought 274 00:17:19,800 --> 00:17:22,920 Speaker 1: bitter oranges with them. They planted them where they thought 275 00:17:22,960 --> 00:17:26,120 Speaker 1: they would grow, and they particularly took off in Florida 276 00:17:26,119 --> 00:17:29,600 Speaker 1: after the Spanish planted them there in the sixteenth century. 277 00:17:29,760 --> 00:17:33,440 Speaker 2: Yeah, Spanish colonization of Mexico is how orange blossomed water 278 00:17:33,840 --> 00:17:35,960 Speaker 2: eventually wound up in Pentamorphos. 279 00:17:36,560 --> 00:17:39,919 Speaker 1: People in France were growing Seville oranges by the sixteenth century, 280 00:17:40,000 --> 00:17:43,280 Speaker 1: specifically to produce orange flower water or use as a 281 00:17:43,320 --> 00:17:46,680 Speaker 1: fragrance and flavoring agent. Yeah. 282 00:17:46,720 --> 00:17:52,080 Speaker 2: They were mostly, perhaps entirely grown in the south and 283 00:17:52,800 --> 00:17:55,879 Speaker 2: made it over into the Ligurian area of Italy like 284 00:17:55,880 --> 00:18:00,320 Speaker 2: the coastal northwest around the same time, and those old 285 00:18:00,600 --> 00:18:04,359 Speaker 2: orange blossom products that the Neurolean the flower water became 286 00:18:04,440 --> 00:18:06,240 Speaker 2: like a major part of the economy there. 287 00:18:07,720 --> 00:18:14,879 Speaker 1: Yes, and a century later this ingredient was more widespread 288 00:18:14,920 --> 00:18:18,359 Speaker 1: across Europe's culinary landscapes, so people were really accepting this 289 00:18:18,920 --> 00:18:24,040 Speaker 1: orange blossom water. The orange trees, though, didn't grow well 290 00:18:24,480 --> 00:18:28,800 Speaker 1: during European winters, so growers built greenhouses specifically for citrus 291 00:18:29,040 --> 00:18:32,639 Speaker 1: during the Renaissance period. This also allowed for cultivating of 292 00:18:32,680 --> 00:18:35,639 Speaker 1: the oranges further north. We've talked about this in past 293 00:18:35,880 --> 00:18:36,919 Speaker 1: citrus episodes. 294 00:18:37,080 --> 00:18:41,119 Speaker 2: Yeah, yeah, yeah, for sure. But yeah. So. By the 295 00:18:41,160 --> 00:18:45,359 Speaker 2: sixteen hundreds, orange flower water was a very posh flavoring 296 00:18:45,560 --> 00:18:49,480 Speaker 2: around Europe, partially because it was so expensive, so like 297 00:18:49,920 --> 00:18:53,479 Speaker 2: feasts might have featured a dessert course accompanied by a 298 00:18:53,480 --> 00:18:57,119 Speaker 2: small fountain of orange flower water, not even for consuming, 299 00:18:57,359 --> 00:19:01,000 Speaker 2: just like for the scent. It remained a popular ingredient 300 00:19:01,040 --> 00:19:05,160 Speaker 2: in cosmetics and fragrances too, based on these perceived health properties, 301 00:19:05,280 --> 00:19:08,920 Speaker 2: and sometimes because it was considered say it with me and. 302 00:19:10,640 --> 00:19:18,680 Speaker 1: Yeah, yeah, it's been so long. Yeah. 303 00:19:18,920 --> 00:19:22,080 Speaker 2: Using it in drinks and both sweet and savory dishes 304 00:19:22,119 --> 00:19:24,639 Speaker 2: was something of a status symbol in England and France 305 00:19:24,680 --> 00:19:27,600 Speaker 2: around the seventeen hundreds. I read in a couple of 306 00:19:27,600 --> 00:19:32,359 Speaker 2: places that France's madelines that like small scallop shaped cake 307 00:19:33,240 --> 00:19:37,160 Speaker 2: herb scallop shell shaped cake, that they originally were flavored 308 00:19:37,160 --> 00:19:39,680 Speaker 2: with orange flower water, though I don't think that came 309 00:19:39,720 --> 00:19:43,320 Speaker 2: up at our Madeline episode reading, because we didn't mention it. 310 00:19:43,359 --> 00:19:46,440 Speaker 2: In that episode. We mentioned citrus zest, but not orange 311 00:19:46,480 --> 00:19:51,000 Speaker 2: flower water. Supposedly, Marie Antoinette was a fan of orange 312 00:19:51,000 --> 00:19:55,080 Speaker 2: blossom water baths. By the early eighteen hundreds, it was 313 00:19:55,119 --> 00:20:00,840 Speaker 2: becoming slightly less expensive, especially diluted versions partially, you know, 314 00:20:01,080 --> 00:20:03,800 Speaker 2: thanks to the crimes against humanity that had been committed 315 00:20:03,800 --> 00:20:06,480 Speaker 2: by Europeans and the Caribbean, you know, all the genocide 316 00:20:06,480 --> 00:20:10,680 Speaker 2: and enslavement really opened up production in trade. Sorry, I'm 317 00:20:10,680 --> 00:20:12,159 Speaker 2: really mad about like a lot of stuff right now, 318 00:20:12,200 --> 00:20:16,800 Speaker 2: and it's leaking through via harsh but accurate language. Anyway, 319 00:20:18,320 --> 00:20:22,720 Speaker 2: Chefs in England and France and Italy and beyond used 320 00:20:22,760 --> 00:20:26,680 Speaker 2: orange flower water for event menus around that time. It 321 00:20:26,720 --> 00:20:30,200 Speaker 2: would go into things like lamb and poultry dishes, dressings 322 00:20:30,280 --> 00:20:33,360 Speaker 2: for savory salads and fruit salads, all kinds of desserts, 323 00:20:33,400 --> 00:20:37,000 Speaker 2: from cookies to custards, to jellies, to ices and ice creams. 324 00:20:37,400 --> 00:20:40,040 Speaker 2: It was often paired with almonds, and it was added 325 00:20:40,080 --> 00:20:42,920 Speaker 2: to or jotte, which is a sweetened almond syrup which 326 00:20:43,000 --> 00:20:47,359 Speaker 2: was used to make chilled drinks or to mulled wine. 327 00:20:47,400 --> 00:20:51,040 Speaker 2: It also wound up as an ingredient in Spain's version 328 00:20:51,080 --> 00:20:56,159 Speaker 2: of the Kingcake. And general note about all of this, like, 329 00:20:56,240 --> 00:21:01,320 Speaker 2: remember that vanilla was extremely expensive and only existed in 330 00:21:01,359 --> 00:21:05,120 Speaker 2: small quantities until like the middle to late eighteen hundreds, 331 00:21:05,680 --> 00:21:07,840 Speaker 2: you know, because it's the seed pod of a tropical 332 00:21:07,960 --> 00:21:11,359 Speaker 2: orchid that only opens for potential pollination one single morning 333 00:21:11,359 --> 00:21:15,959 Speaker 2: of its life, not making it easy on anybody. So 334 00:21:16,200 --> 00:21:18,879 Speaker 2: like until this enslaved twelve year old figured out how 335 00:21:18,880 --> 00:21:23,240 Speaker 2: to hand pollinate orchids, the vanilla orchids, vanilla was pricey, 336 00:21:23,560 --> 00:21:26,639 Speaker 2: so up through then things like rosewater and orange blossom 337 00:21:26,680 --> 00:21:31,199 Speaker 2: water were the go to flavorings for sweets that certainly 338 00:21:31,280 --> 00:21:36,000 Speaker 2: Americans would modernly use vanilla. And I know not everyone 339 00:21:36,040 --> 00:21:43,000 Speaker 2: as excited about vanilla as we are, but by the 340 00:21:43,119 --> 00:21:46,080 Speaker 2: late eighteen hundreds at least orange blossom water was being 341 00:21:46,160 --> 00:21:48,919 Speaker 2: used in like posh cocktail cities like New Orleans as 342 00:21:48,920 --> 00:21:52,240 Speaker 2: an ingredient in things like the Ramus Gin Fizz, which 343 00:21:52,280 --> 00:21:54,800 Speaker 2: is this gin cocktail with lemon and lime juice, little 344 00:21:54,800 --> 00:21:58,680 Speaker 2: orange blossom water, heavy cream, sugar, and an egg white, 345 00:21:59,119 --> 00:22:02,520 Speaker 2: shaken and bad and shaken until it is extremely frothy. 346 00:22:03,400 --> 00:22:05,800 Speaker 2: It is rumored to have been invented in the eighteen eighties. 347 00:22:06,160 --> 00:22:12,000 Speaker 2: So also, Queen Margarita, whom Margherita Pizza is supposedly named for, 348 00:22:12,440 --> 00:22:14,920 Speaker 2: was a fan of both dorolei and orange flower water, 349 00:22:15,040 --> 00:22:18,680 Speaker 2: and apparently her pastry chefs made this dish of lady 350 00:22:18,680 --> 00:22:24,080 Speaker 2: fingers with orange blossom water that they called the Queen's biscuits. 351 00:22:24,080 --> 00:22:31,040 Speaker 1: The Queen's biscuit. Okay, all right, Well, now we're entering 352 00:22:31,119 --> 00:22:38,000 Speaker 1: into our promised a stage of confusion around sweet and 353 00:22:38,040 --> 00:22:43,000 Speaker 1: bitter oranges. But I think we've got it. I think so, 354 00:22:43,640 --> 00:22:46,520 Speaker 1: I think so. An American botanist by the name of 355 00:22:46,720 --> 00:22:50,600 Speaker 1: William Bartum wrote that oranges were flourishing in some parts 356 00:22:50,600 --> 00:22:53,720 Speaker 1: of Florida in seventeen seventy four, and he went out 357 00:22:53,760 --> 00:22:57,520 Speaker 1: of his way to mention how fragrant they smelled. By 358 00:22:57,520 --> 00:23:00,760 Speaker 1: the eighteen hundreds, oranges were growing in Georgia and South Carolina, 359 00:23:00,880 --> 00:23:03,800 Speaker 1: but an eighteen thirty five freeze and then another one 360 00:23:03,840 --> 00:23:06,159 Speaker 1: that came a few decades later pretty much killed them 361 00:23:06,200 --> 00:23:07,399 Speaker 1: off in those two states. 362 00:23:07,600 --> 00:23:13,840 Speaker 2: Yeah and yeah, there's a lot of historical confusion about 363 00:23:14,040 --> 00:23:17,080 Speaker 2: sweet versus bitter oranges, and like when and where they 364 00:23:17,119 --> 00:23:21,919 Speaker 2: appeared in the Americas and how wide spreadly. I think 365 00:23:22,040 --> 00:23:24,760 Speaker 2: that most of the oranges in Florida up to the 366 00:23:24,800 --> 00:23:29,000 Speaker 2: eighteen sixties were bitter ones. But when the orange boom 367 00:23:29,119 --> 00:23:32,440 Speaker 2: took off there starting in the eighteen seventies, it. 368 00:23:32,400 --> 00:23:33,399 Speaker 1: Was because of the. 369 00:23:34,880 --> 00:23:42,520 Speaker 2: New success success period of sweet oranges, which however, were 370 00:23:42,640 --> 00:23:47,160 Speaker 2: usually grafted grown by grafting the branches of sweet oranges 371 00:23:47,200 --> 00:23:49,560 Speaker 2: onto bitter orange rootstocks. 372 00:23:52,680 --> 00:24:01,359 Speaker 1: Yep, so there we are here. Here's some of my 373 00:24:01,520 --> 00:24:07,680 Speaker 1: remaining notes from my Florida section history. In nineteen oh nine, 374 00:24:07,800 --> 00:24:12,080 Speaker 1: the sweet orange flower bossom was chosen as Florida's staked flower, 375 00:24:12,920 --> 00:24:17,240 Speaker 1: and then sometime between nineteen forty nine to nineteen fifty, 376 00:24:17,280 --> 00:24:22,119 Speaker 1: a man named Harry Yeasel began manufacturing and selling orange 377 00:24:22,119 --> 00:24:26,480 Speaker 1: blossom perfume out of Florida, presumably sweet orange. This is 378 00:24:26,520 --> 00:24:32,280 Speaker 1: fascinating to me because I found all these almost like 379 00:24:32,400 --> 00:24:34,159 Speaker 1: legends about him, and I tried to get to the 380 00:24:34,200 --> 00:24:36,040 Speaker 1: bottom of it, and I was like, I can't get 381 00:24:36,080 --> 00:24:40,080 Speaker 1: any proof, but you can find existence of his products. 382 00:24:40,359 --> 00:24:46,720 Speaker 2: Yeah, like you can buy it on the eBay. Yes, so, 383 00:24:46,800 --> 00:24:49,560 Speaker 2: But there were all these like that was the scent 384 00:24:49,760 --> 00:24:53,639 Speaker 2: they used to it was some college bowl. 385 00:24:53,920 --> 00:24:57,520 Speaker 1: They perfumed it with his perfume. But I couldn't get 386 00:24:57,560 --> 00:25:00,800 Speaker 1: I couldn't find any evidence of it than people just 387 00:25:01,520 --> 00:25:04,240 Speaker 1: repeating it like it was a myth. They turned yes 388 00:25:04,359 --> 00:25:10,560 Speaker 1: story at night. So again, listeners, if you know any 389 00:25:10,560 --> 00:25:13,159 Speaker 1: more about this, I would love to know. I really 390 00:25:13,200 --> 00:25:17,199 Speaker 1: tried to get to the bottom of that. H but 391 00:25:19,200 --> 00:25:23,560 Speaker 1: moving on into more recent years, orange flower water has 392 00:25:23,640 --> 00:25:26,399 Speaker 1: become more widely available around the globe and a lot 393 00:25:26,440 --> 00:25:30,080 Speaker 1: more people use it than before. Yeah. 394 00:25:30,200 --> 00:25:32,639 Speaker 2: Yeah, and some people really are coming back into it. 395 00:25:32,680 --> 00:25:38,000 Speaker 2: I think, however, kill joy corner, as this is a 396 00:25:38,119 --> 00:25:42,200 Speaker 2: natural product. Climate change is worrisome. Over the past few years, 397 00:25:42,240 --> 00:25:45,960 Speaker 2: farms in places like Morocco have seen droughts that affected crops. 398 00:25:47,320 --> 00:25:49,760 Speaker 2: On this one particular five hours I was reading about 399 00:25:49,760 --> 00:25:53,760 Speaker 2: flower production was down like twenty five percent. Though they 400 00:25:53,800 --> 00:25:58,160 Speaker 2: did find that the smaller, drier flowers were richer than 401 00:25:58,240 --> 00:26:01,840 Speaker 2: usual in oil production kind of broke even on oil production, 402 00:26:03,720 --> 00:26:06,879 Speaker 2: but also the balance of you know, volatile compounds and 403 00:26:06,880 --> 00:26:09,560 Speaker 2: the oils was different, so it's smelled different than it 404 00:26:09,640 --> 00:26:12,879 Speaker 2: usually does. So yeah, it's just it's making people shift 405 00:26:13,240 --> 00:26:17,280 Speaker 2: and work on the fly, which is a pain. And 406 00:26:17,480 --> 00:26:21,120 Speaker 2: you know, farming is already a very difficult thing to do, 407 00:26:22,320 --> 00:26:24,399 Speaker 2: and so yeah, climate change is not helping. 408 00:26:26,480 --> 00:26:30,879 Speaker 1: No, no, And so much of this takes so much planning. Anyway, 409 00:26:30,920 --> 00:26:35,080 Speaker 1: if you lose like a whole crop or something, that's devastating. 410 00:26:35,400 --> 00:26:39,960 Speaker 2: Yeah, luckily, I mean, citrus trees are evergreen for the 411 00:26:39,960 --> 00:26:43,639 Speaker 2: most part. Bitter oranges are evergreen. And so depending on 412 00:26:43,880 --> 00:26:46,280 Speaker 2: how you treat the trees, you can get a pretty 413 00:26:46,280 --> 00:26:51,760 Speaker 2: prolonged season for blossoms. Yeah. 414 00:26:51,880 --> 00:26:59,440 Speaker 1: Yeah, well on that, I think that's what we have 415 00:26:59,560 --> 00:27:02,879 Speaker 1: to say about orange blossom water for now. 416 00:27:03,440 --> 00:27:09,080 Speaker 2: Yeah. Yeah, we certainly didn't do pages of research about 417 00:27:09,200 --> 00:27:10,040 Speaker 2: neuroli oil. 418 00:27:11,240 --> 00:27:19,520 Speaker 1: There was no deep confusion about the crusades. Surely not. 419 00:27:20,800 --> 00:27:26,600 Speaker 2: Yeah, but we would love to hear from y'all if 420 00:27:26,640 --> 00:27:31,760 Speaker 2: you have a family recipe or a cocktail that you make, 421 00:27:32,600 --> 00:27:35,120 Speaker 2: or a memory, we would love to hear about it. 422 00:27:36,560 --> 00:27:39,119 Speaker 1: Yes we would, But that is what we have to 423 00:27:39,160 --> 00:27:40,320 Speaker 1: say for now. 424 00:27:41,600 --> 00:27:44,000 Speaker 2: We do already have some listener mail for you, though, 425 00:27:44,040 --> 00:27:45,520 Speaker 2: and we are going to get into that as soon 426 00:27:45,520 --> 00:27:47,200 Speaker 2: as we get back from one more quick break for 427 00:27:47,240 --> 00:28:00,320 Speaker 2: a word from our sponsors. And we're back, Thank you sponsoring, Yes, 428 00:28:00,400 --> 00:28:01,720 Speaker 2: thank you, and. 429 00:28:01,680 --> 00:28:15,920 Speaker 1: We're back with listen. Yeah sunny day. Yes. Oh so 430 00:28:16,040 --> 00:28:20,879 Speaker 1: today we have two let me double check two letters 431 00:28:20,920 --> 00:28:24,520 Speaker 1: about Tarragon. Oh yay. Love when we can get a 432 00:28:24,560 --> 00:28:28,919 Speaker 1: theme going. But email is about whatever we like. Oh yeah, 433 00:28:29,760 --> 00:28:33,600 Speaker 1: all right, So Colleen wrote, loved the episode on Tarragon. 434 00:28:33,800 --> 00:28:37,080 Speaker 1: I learned a lot, especially the differences between them. Thank you. 435 00:28:37,920 --> 00:28:41,680 Speaker 1: I know. Now I have French tarragon. It doesn't flower 436 00:28:41,800 --> 00:28:45,160 Speaker 1: much and has an annis taste. It is very tough 437 00:28:45,200 --> 00:28:48,200 Speaker 1: here in eastern Ontario, surviving in a pot on the 438 00:28:48,200 --> 00:28:52,120 Speaker 1: porch where it gets below negative twenty five degrees celsius 439 00:28:52,600 --> 00:28:56,280 Speaker 1: by accident at first, but has done it several years 440 00:28:56,280 --> 00:29:00,520 Speaker 1: in a row. I actually don't like it that much, 441 00:29:01,840 --> 00:29:05,320 Speaker 1: except with chicken. It doesn't taste like licorice, and is 442 00:29:05,680 --> 00:29:08,120 Speaker 1: very nice if you add it when you're frying up 443 00:29:08,120 --> 00:29:11,120 Speaker 1: some chicken or in a pot pie. Heard you like 444 00:29:11,240 --> 00:29:16,600 Speaker 1: pet pictures. Ruric and Petie are brothers from other mothers. 445 00:29:17,800 --> 00:29:20,680 Speaker 1: Thanks for the pot. It lulls me to sleep as 446 00:29:20,720 --> 00:29:23,320 Speaker 1: I relax and learn. I listen the next day if 447 00:29:23,400 --> 00:29:25,480 Speaker 1: I missed too much or had to stop because I 448 00:29:25,520 --> 00:29:28,720 Speaker 1: got too hungry. Oh that's great. 449 00:29:29,320 --> 00:29:33,200 Speaker 2: Yes, yes, And included our pictures of the of the 450 00:29:33,240 --> 00:29:38,800 Speaker 2: surprisingly hardy French tarragon plant. Yes, and the kidders who 451 00:29:39,080 --> 00:29:41,560 Speaker 2: are cuddled up next to each other. There is a 452 00:29:41,640 --> 00:29:45,520 Speaker 2: ginger one, a ginger tabby, and a tabby tabby, a 453 00:29:45,520 --> 00:29:49,880 Speaker 2: brown tabby, and they are their little faces are like 454 00:29:49,960 --> 00:29:51,240 Speaker 2: making a little heart shape. 455 00:29:51,240 --> 00:29:53,000 Speaker 1: The way that they're pressed up next to each other. 456 00:29:54,000 --> 00:29:58,320 Speaker 1: It's adorable. It's really cute. It's adorable. I'm a little 457 00:29:58,360 --> 00:30:03,880 Speaker 1: jealous that your cats actually like each other. Orkapedies seem 458 00:30:04,000 --> 00:30:07,800 Speaker 1: to be, at least in this picture they are getting along. 459 00:30:08,280 --> 00:30:11,680 Speaker 2: Yes, yes, I feel like you don't put your face 460 00:30:11,720 --> 00:30:13,800 Speaker 2: on someone when you sleep if you dislike them. 461 00:30:13,920 --> 00:30:18,520 Speaker 1: I mean, it's true unless you are really you like 462 00:30:18,600 --> 00:30:24,520 Speaker 1: to play with fire otherwise yeah yeah, yeah, so you 463 00:30:24,520 --> 00:30:27,880 Speaker 1: can let us know calling you if that's the case. Yes, 464 00:30:28,600 --> 00:30:33,680 Speaker 1: But always appreciated pet photos. And I'm glad you learned 465 00:30:33,800 --> 00:30:35,800 Speaker 1: about tear ground that I actually learned a lot from 466 00:30:35,800 --> 00:30:39,600 Speaker 1: that one too. Yeah yeah, I had no idea about 467 00:30:39,600 --> 00:30:40,280 Speaker 1: the varieties. 468 00:30:40,760 --> 00:30:45,560 Speaker 2: Yeah yeah, yeah, no. Putting some in some like pan 469 00:30:45,600 --> 00:30:49,680 Speaker 2: fried chicken sounds amazing. I've never made a pot pie. 470 00:30:49,680 --> 00:30:52,200 Speaker 2: And now I'm like, like, Lauren, what are you doing 471 00:30:52,200 --> 00:30:52,760 Speaker 2: with your life? 472 00:30:55,120 --> 00:30:57,120 Speaker 1: You need to fix this immediately apparently. 473 00:30:57,360 --> 00:31:04,200 Speaker 2: Yeah, Bart wrote It's been a while since I've written 474 00:31:04,200 --> 00:31:05,720 Speaker 2: in but when I saw you were doing an episode 475 00:31:05,720 --> 00:31:09,400 Speaker 2: on Tarragon, I literally squeeed a little, and once you 476 00:31:09,440 --> 00:31:12,600 Speaker 2: asked for recipes, I just had to write. I love 477 00:31:12,640 --> 00:31:16,280 Speaker 2: cooking with what I jokingly referred to as opinionated ingredients, 478 00:31:16,320 --> 00:31:20,640 Speaker 2: and tarragon definitely falls into that category, especially fresh tarragon. 479 00:31:21,760 --> 00:31:24,480 Speaker 2: I adore the stuff, but sadly it's a real rarity here. 480 00:31:24,800 --> 00:31:26,840 Speaker 2: One of our supermarkets gets a few bags of fresh 481 00:31:26,880 --> 00:31:29,720 Speaker 2: tarragon in a few times a year. I check for 482 00:31:29,760 --> 00:31:31,840 Speaker 2: it in the shelf each and every week, and when 483 00:31:31,840 --> 00:31:35,560 Speaker 2: I see it, yoink. My general rule for fresh teragon 484 00:31:35,800 --> 00:31:38,120 Speaker 2: is that if it has tomato in it, it will 485 00:31:38,160 --> 00:31:41,320 Speaker 2: work with fresh teragon. So while my pack lasts all 486 00:31:41,360 --> 00:31:44,280 Speaker 2: substitute it in for basil, time sage or rosemary in 487 00:31:44,360 --> 00:31:47,000 Speaker 2: anything I'm cooking with tomatoes, and so far, at least 488 00:31:47,040 --> 00:31:50,240 Speaker 2: it's always worked out great. I also make sure to 489 00:31:50,400 --> 00:31:54,120 Speaker 2: intentionally cook a few dishes that simply depend on fresh 490 00:31:54,120 --> 00:31:57,600 Speaker 2: tarragon to work, my absolute favorites being very much related. 491 00:31:58,080 --> 00:32:01,880 Speaker 2: One tarragon mashed potatoes finely chop about tablespoon of the 492 00:32:01,920 --> 00:32:04,479 Speaker 2: fresh leaves per adult portion and mix them in at 493 00:32:04,480 --> 00:32:08,440 Speaker 2: the very end just before serving. And two tearragon potato 494 00:32:08,520 --> 00:32:12,320 Speaker 2: salad needs nothing more than cold potatoes, mashed mayo taste, 495 00:32:12,520 --> 00:32:15,240 Speaker 2: fresh tarragon to taste, and a few grinds of black pepper. 496 00:32:16,680 --> 00:32:19,760 Speaker 2: In terms of dried tarragon, again, if it has tomatoes 497 00:32:19,760 --> 00:32:22,080 Speaker 2: in it, you can't go wrong, but it works especially 498 00:32:22,120 --> 00:32:26,520 Speaker 2: well in two dishes I cook very regularly. First, my 499 00:32:26,600 --> 00:32:29,959 Speaker 2: quick and easy tarragon chicken mayo for two and that 500 00:32:30,000 --> 00:32:33,640 Speaker 2: includes four teaspoons of mayo, two teaspoons of white wine vinegar, 501 00:32:33,840 --> 00:32:36,640 Speaker 2: a quarter teaspoon of garlic powder, half a teaspoon of 502 00:32:36,720 --> 00:32:40,360 Speaker 2: dried tarragon, and one hundred grams of finely diced cooked chicken, 503 00:32:40,640 --> 00:32:42,880 Speaker 2: all mixed into a paste and then spread on some 504 00:32:42,960 --> 00:32:47,560 Speaker 2: bread for an amazing lunch in minutes. And second, tomato 505 00:32:47,600 --> 00:32:50,920 Speaker 2: and tarragon green beans also works great with fresh This 506 00:32:50,960 --> 00:32:52,720 Speaker 2: one takes a little bit more describing, but is still 507 00:32:52,760 --> 00:32:56,000 Speaker 2: shockingly simple, so okay for two servings. Start with a 508 00:32:56,000 --> 00:32:58,000 Speaker 2: little olive and vegetable oil in the bottom of a 509 00:32:58,040 --> 00:33:00,920 Speaker 2: pan and soften a medium sized red onion for about 510 00:33:00,960 --> 00:33:03,800 Speaker 2: five minutes. Then add two cloves of minced garlic for 511 00:33:03,880 --> 00:33:07,680 Speaker 2: another couple minutes or so. Add two hundred grams of topped, 512 00:33:07,720 --> 00:33:11,520 Speaker 2: tailed and haved fine green beans or very thinly sliced 513 00:33:11,560 --> 00:33:16,120 Speaker 2: stringless French beans or runner beans. Splash water, two dice tomatoes, 514 00:33:16,240 --> 00:33:19,480 Speaker 2: the riper the better, cover and simmer until the tomatoes 515 00:33:19,480 --> 00:33:22,360 Speaker 2: go to mush and the beans are tender. Uncover and 516 00:33:22,400 --> 00:33:23,600 Speaker 2: turn up the heat for a few minutes. 517 00:33:23,640 --> 00:33:24,080 Speaker 1: At the end. 518 00:33:24,640 --> 00:33:27,000 Speaker 2: If there's too much liquid left for your liking, then 519 00:33:27,040 --> 00:33:30,720 Speaker 2: season with ground black pepper, tarragon, and optionally some parsley 520 00:33:30,720 --> 00:33:34,200 Speaker 2: and or chives. Then serve. I find with all the 521 00:33:34,320 --> 00:33:37,400 Speaker 2: umami from the tomato, no salt is needed, and I'm 522 00:33:37,440 --> 00:33:39,640 Speaker 2: under doctor's orders to cut that right now, but feel 523 00:33:39,640 --> 00:33:43,280 Speaker 2: free to add a little if desired. Before I started 524 00:33:43,280 --> 00:33:45,520 Speaker 2: to eat more healthily, I also loved adding a little 525 00:33:45,600 --> 00:33:48,440 Speaker 2: dried tarragon and garlic powder to my corn flour when 526 00:33:48,480 --> 00:33:51,520 Speaker 2: frying chicken breasts. But, like I say, I have to 527 00:33:51,520 --> 00:33:53,520 Speaker 2: be healthy these days, so I haven't done that in 528 00:33:53,600 --> 00:33:54,080 Speaker 2: some time. 529 00:33:56,360 --> 00:34:03,280 Speaker 1: Well I'm sorry to say. That sounds delicious. That delicious, Yeah, 530 00:34:03,320 --> 00:34:05,400 Speaker 1: but these other recipes do too. 531 00:34:05,720 --> 00:34:09,560 Speaker 2: Oh yeah yeah, and like maybe yeah, I'm like, maybe 532 00:34:09,560 --> 00:34:12,839 Speaker 2: I haven't been using tarragon correctly, like because I feel 533 00:34:12,880 --> 00:34:15,120 Speaker 2: like I didn't know about the tomato pairing particularly. 534 00:34:17,960 --> 00:34:21,840 Speaker 1: Yeah, I've recently. I don't know how, it's probably the 535 00:34:21,920 --> 00:34:25,640 Speaker 1: algorithm knows me. But I recently ran into you should 536 00:34:25,640 --> 00:34:29,439 Speaker 1: be using arragon and tomato as a pairing. So we'll 537 00:34:29,440 --> 00:34:30,319 Speaker 1: have to look into that. 538 00:34:30,920 --> 00:34:34,000 Speaker 2: Oh yeah, yeah, I'll have to see see what's available 539 00:34:34,000 --> 00:34:36,319 Speaker 2: at my grocery store. You know. Yeah. 540 00:34:36,480 --> 00:34:40,480 Speaker 1: I also love your description of Terragon as an opinionated 541 00:34:42,520 --> 00:34:44,160 Speaker 1: which I think is accurate. 542 00:34:45,320 --> 00:34:49,480 Speaker 2: Oh yeah, oh yeah no, And I also love opinionated ingredients. 543 00:34:49,520 --> 00:34:51,719 Speaker 2: I'm like, no, that's where the flavor is. That's I 544 00:34:51,760 --> 00:34:53,360 Speaker 2: want more of that, please, thank you? 545 00:34:56,520 --> 00:35:00,839 Speaker 1: Yeah no, all of this sounds lovely us and thank 546 00:35:00,880 --> 00:35:03,279 Speaker 1: you so much for taking the time to send the 547 00:35:03,320 --> 00:35:06,720 Speaker 1: to us. Thanks to both of these listeners for writing 548 00:35:06,840 --> 00:35:09,600 Speaker 1: in uh huh. If you would like to write to us, 549 00:35:09,800 --> 00:35:13,120 Speaker 1: you can our email us hello at saborpod dot com. 550 00:35:13,239 --> 00:35:14,520 Speaker 1: We're also on social media. 551 00:35:14,560 --> 00:35:19,600 Speaker 2: You can find us on Instagram and blue Sky at 552 00:35:19,680 --> 00:35:21,640 Speaker 2: saber pod, and we do hope to hear from you. 553 00:35:22,000 --> 00:35:24,640 Speaker 2: Save is a production of iHeartRadio. For more podcasts to 554 00:35:24,719 --> 00:35:28,440 Speaker 2: my heart Radio, you can visit the iHeartRadio app, Apple Podcasts, 555 00:35:28,560 --> 00:35:31,080 Speaker 2: or wherever you listen to your favorite shows. Thanks as 556 00:35:31,120 --> 00:35:34,000 Speaker 2: always to our super producers Dylan Fagan and Andrew Howard. 557 00:35:34,239 --> 00:35:36,000 Speaker 2: Thanks to you for listening, and we hope that lots 558 00:35:36,040 --> 00:35:45,400 Speaker 2: more good things are coming your way.