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Starting At 1 P.M. Easter Sunday -- EASTER SPECIALS -- Baked Ham . . . . 5 9 5 Roast Lamb.. 695 Duck Ala Orange INCLUDES COFFEE AND DESSERT (-j\Icc#IIeniV (,Inn Family lloqsc 4512 W. RTE. 120 McHenry, III. 1 2 Blocks West ol McHenry Market Place Shopping Center HOURS: MON'THURS 11 30 AM I AM FRI » SAT 11 30 AM 2 AM SUNDAY 9 AM 10 PM 344-0900 \ Fill Your Favorite Artist's Easter Basket With... ART SUPPLIES •Oil Color Sots *Acrylic Sots •Water Color Sets *Caligraphy Sets •Clulk Sets •X-Acto Wood Carving Sets 10% Off ON ALL MI SUPPLIES • SUPPLIES FOHHE AMATEUR & THE PROFESSIONAL SEE OUR SELECTION OF BEAUTIFUL PICTURE FRAMES PLAINDEALER - PAGE 14 -FRIDAY, APRIL 6,1979 Harvest and preserve your herbs and spices Heathery Highland mist* Once you've discovered that herbs and spices can be used for everything from tasty seasonings to fragrant potpourri, you'll want to keep them on hand. Preserving these versatile plants is easy, according to the new Ortho book "The World of Herbs & Spices," if you know how to harvest, dry and freeze them. With most herbs, the proper time to harvest is when flowers are almost open and the oils are heavily concentrated. Harvest time should be early in the morn­ ing, after dew drops have disappeared but before hot sunlight brings out the oils. The first time around, cftt herbs several inches above the ground; for the second major harvest, you may snip all the way down. Flowers should be clipped for drying or fragrances when they have just opened and are still fresh. Seed heads should be cut once they have taken on color but before they have opened and seeds are scatter­ ing. Pick a warm, dry day, cut off the entire heads or stems, and put them in a paper bag. Cut herbs should be taken out of the sunlight im­ mediately after harvesting, separated, and rinsed clean. Then drain them and remove bad leaves or petals. Preserving the herbs you've so carefully har­ vested is the next step, and the classic way to save most leaves, seeds, and flowers is by drying them. To quick-dry herbs, spread them on a cheese-cloth covered rack and bake them in your oven at its lowest temperature, leaving the oven door open. To keep flowers and foliage colorful, bury them in a drying medium like borax powder or fine-grained builders' sand, according to directions in the Ortho book. Tender herbs like basil, fennel, dill^and parsley can also be preserved by freezing the leaves or salt curing-- packing them down in salt. Simply remove the leaves from their stems and place them in a container between layers of salt filled to the top. Store in a cool dark place. THE MIST CLEARS at Glenfinnan Inverness-Shire in the Scottish Highlands. In the glen stands the monument to Bonnie Prince Charles, where the Prince unfurled his banner in 1745 after the Jacobite Rebellion. A place of pride to the Scots, Glenfin­ nan exemplifies the outstanding beauty of the Highlands. Photo courtesy: British Travel Authority. fOX VALLEY ARTS & PAINTS 1310 N. RIVERSIDE DR. MCHENRY 385-0454 DELICIOUS CANDY •Regular and Dietetic •Sold by the pound •Mrs. Sittler's Candies CHOCOLATE. AND STRAWBERRY EASTER BUNNIES TOO I PALMERS FOUR SEASONS Gift Shop 2604 Johnsburg Rd., McHenry 385-0699 Sound advice for soil, container selection Ware Your Hal lmark Eastar Card Headquarters STUFFED ANIMALS *2.50 and up •CHICKS *BUNNIES •LAMBS «MANY OTHERS EASTER BASKETS Candies from 79'to $12 Once you've ensured the proper lighting conditions for the plants you wish to grow, you'll have to provide a good growing medium. Regular garden soil can be used, but most professional gardeners prefer the pre-mixed syn­ thetic soils simply because they are cleaner and free of weed seeds and plant disease organisms. These "soilless" mixes also have larger pores be­ tween soil particles than reg­ ular garden soil, providing for a more rapid drainage. "Aeration" (air in the soil) is necessary to ensure the long life of all your plants, says Ortho's "House Plants Indoors/Outdoors," since waterlogged soil will cause the roots to rot and possibly die. Good drainage can also be guaranteed by planting in a proper container. Almost any container you can find will be suitable for growing house plants as long as there is some provision for excess water to escape the soil. If you're using a container without drainage holes, a layer of broken pottery, charcoal chips, or small gravel placed on the bottom will allow for drainage. Drainage is a problem you will never have to confront if your plants are thirsty. They will be if you don't water them properly. It's almost impossible to determine the exact amount of water your plants will need at a given time, since re­ quirements vary with the season, size and species of the plant, and with the type of container used. For example, plants will demand less fre­ quent watering when the days are short and cloudy ^ than they will on long, sunny days. If planted in a tiny pot, they need daily watering, whereas the additional soil surface in a larger pot may sustain them longer. Also, moisture evaporates more rapidly in clay pots than it does in glazed or plastic con­ tainers. Common sense will be your best guide as to how much and how often to wa­ ter. Just keep in mind that most plants need soil that is pleasantly moist but not dripping wet. Wijiedfaliage is one sign tlytft the soil is either waterlogged and the roots ar^beginning to rot, or that your plant is thirsty. Or, you can insert your finger about an inch into the soil to test for moisture. If the soil feels powdery when you rub your thumb and index finger together, that means a good watering is in order; however, if your fingers are very wet or coated with mud, you know your plant has more, than enough. Ideally, the soil should be damp enough so that watering is .necessary only once every 24 hours. SOLID CHOCOLATE, WHITE