Herbs Plenty at www.japanese-home-gardens.com

Soak the cut-up oxtail for an hour or so, then throw away the water. Heat the fat, slice the vegetables and fry for about 5 minutes. Add the stock, (reserving 1 teacup), the oxtail, herbs plenty and plenty of seasoning and simmer gently for about 3 hours.

Colorful plants, or perhaps herbs plenty, in simple pots by the door will look right. Make the most of vegetables and fruit bushes, letting them be part of the garden design. Do not be afraid of using rows of vegetables, herbs plenty, bedding plants, or flowers for cutting, especially alongside a path. There is no need to grow only old-fashioned flowers because it is how the flowers are used and grouped that creates the rustic style, not what type they are. Choose as many scented plants as can be fitted into the space available, especially the many varieties of climbing rose and honeysuckle. The overall effect should be well-tended "disorder," a comfortable mix in which all the plants are allowed to run together. There will be plenty of weeding, but also a great opportunity to grow all your favorite plants in rich profusion.

Care and Storage. The tongue can tell whether a substance is sweet, sour, salt, or bitter. It cannot detect aroma, which comes to us through the sense of smell. The volatility that gives herbs plenty and spices their distinctive taste and aroma also makes them perishable. Once volatility is lost through age or careless storage, the product has little, if anything, to offer. One should date the labels of new spices as they are purchased. They should be kept handy but should not be stored over oven heat or in direct sunlight. Containers should be closed immediately after use. At least once a year the shelf should be checked and all "fainthearted" herbs plenty and spices discarded. Cooking time is too valuable to waste on tired spices. See also articles on individual herbs plenty and spices.