Jump to content

herbgirl

Member
  • Content Count

    47
  • Joined

  • Last visited

About herbgirl

  • Rank
    Newcomer
  • Birthday 04/22/1985

Profile Information

  • Location
    Everett, WA, USA
  • Interests
    Absinthe, ethnobotany, steampunk, gardening, reading, tree and rock-climbing
  1. herbgirl

    Food for Neurotoxic Thought

    Not sure who all is still interested in this thread or any of the continuing research I am doing, but what I have found includes tariff reports from Japan, where I. verum is not native, shipping out star anise; botanical differentiation did not occur until 1881, but star anise was still referred to as I. anisatum in the literature for years to follow; aniseed oil was actually mostly made from star anise (a paper from 1903); another 19th century paper stating that of all the essential oils that go into absinthe, aniseed oil is the one that causes symptoms most closely resembling absinthism. Also, I am tracking down a source that states that during distillation of absinthe a scent like cinnamon or cloves wafts thought the air (distillers, feel free to chime in) which might seem irrelevant but one way to theoretically differentiate between I. verum and I. anisatum is that I. anisatum smells faintly of cloves. All together it is enough for me to go into the lab and distill some absinthe for science! But before I do that, I need the appropriate verification materials so that if I publish a paper it holds up to scrutiny. Also, I need a good source for Illicium anisatum, but that's a different can of worms. Therefore, if anyone can help, or knows someone who can help, please pass this along: www.gofundme.com/olqivk Thank you all!
  2. herbgirl

    Help Wanted: Absinthe Ambassador, (Lucid & Jades)

    ...Totally applying for this, even though I am nowhere near L.A. o.O
  3. herbgirl

    French Speakers

    Can anyone help me translate a passage in French? I'm furthering my research and my French is not quite good enough yet. The passage is as follows: L'huile de badiane est extraite des fruits de l'Illicium verum et non de l'Illicium anisatum qui etre considere comme une espece veneneuse. Ce n'est meme que lorsque dans l'huile extraite de l'I. verum on a par fraude, melange de l'huile de l'I. anisatum que l'on a pu constater les phenomenes d'empoisonnement caracterise qu'on a signales a la suite de l'absorption de certaines anisettes ou absinthes. L'auteur, ayant etudie anatomiquement les feulles de l'I.verum, constate que les cellules de mesophylle sont aussi riches en gouttelettes d'huile que les cellules du pericarpe des fruits; en distillant ces feuilles, il obtient une huile essentielle tres odorante et d'une belle couleur. Il montre l'interet qu'il y aurait de melanger a l'huile des fruits cette huile des feuilles plutot que d'autres huiles pouvant etre plus ou moins dangereuses. I'm hoping I didn't misspell anything, and I'm lacking accent marks, but hopefully that helps. Cheers!
  4. herbgirl

    MSc Dissertation

    My MSc is in Ethnobotany through the University of Kent at Canterbury. Thank you everyone who has offered! I was in bed at that point (darn time difference) so I have just sent out copies of my dissertation now. Abstract clipped from my project proposal below. Abstract The first aim of this project is to assess the history of absinthe, its so-called ‘sordid past’. A historical record will be put together from varying sources, both past and present, in order to provide a base for subsequent threads of research to branch out from. In the second aim, in order to assess how the past perceptions at the height of absinthe's popularity in the late 1800s and early 1900s continues to affect public perception and beliefs to this day, questionnaires will be used to gather a sample of public knowledge and beliefs in regards to absinthe. The third aim of this project is to determine which herbs are being used by distillers in different countries to make absinthe and how those herbs affect public preference. Semi-structured interviews will be used to determine why current distillers are choosing the herbs that they choose to include in their absinthe recipes, as well as to record the diversity of plants being included. Following this will be an organoleptic session with volunteers to gauge opinion on taste preferences based on herbs included in each absinthe, as part of the fourth and final aim. By weaving together the many strands of minor research in this project in order to create a verdant tapestry, I hope that it will clarify how the history of this herbal beverage is effecting the perceptions and decisions currently surrounding its revival. Thanks everyone!
  5. herbgirl

    MSc Dissertation

    Would any of you lovely people be interested in reading the first draft of my MSc dissertation, since the topic is on absinthe? It's about 30 pages, so I understand if that's a bit much, but it would be greatly appreciated if I could get any feedback. Just send me a PM with an email addy I can send a copy to. ^How I feel right now having completed it. Whew!
  6. herbgirl

    Selecting for a get together

    You could see about trying to get your hands on Adnams Rouge if you want an option that isn't a verte. It's got a bit of a fruity profile from the hibiscus that blends well with the other botanicals. The louche isn't is pretty, but the taste is quite lovely.
  7. herbgirl

    Drink the Tea!

    ... I love tea, but I'm not even sure what to say about that youtube vid. O.o The book looks good Ambear.
  8. herbgirl

    Martini vermouth tour

    Some of the latin binomials look to be misspelled, but apart from that, looks alright.
  9. herbgirl

    New and awesome Soap Company!

    That cupcake one looks incredible! And I would love to try the shaving soap. Gonna have to order some when I get back State-side.
  10. herbgirl

    Hello from the UK

    As someone currently in the UK for the next month, welcome!
  11. herbgirl

    Thujone Testing and the TTB

    Can I quote you on that Gwydion? I don't think I've ever heard it put so succinctly before.
  12. herbgirl

    Canadian Newbie

    Welcome!
  13. Looks absolutely delectable to me. :D
×