Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://www.frugalfolks.com/files/garden/beets.txt

[snipped]

Beets prefer cool soil and air temperature, but will put up with a wide
range of growing conditions. They like a well drained soil, a neutral
pH, and a steady supply of water. Most root crops like a loose loamy
soil, so dig in lots of compost and peat moss. If you have problems with
root crops like beets, potatoes and carrots, you may need to add some
trace minerals like potassium, magnesium, rock phosphate, iron and zinc.
Sow your seeds out in the garden as soon as the ground has warmed to at
least 40 degrees. I plant mine the same time as my peas. Soak the seeds
for an hour or so to increase germination. Those funny little beet
seeds that look like Grape Nuts, are really a cluster of several seeds
clumped together. So you may get 3-4 sprouts per seed cluster. Thinning
is vital. Plant them 1/2
inch deep and thin to 3 inches apart. Mulch them to keep the soil
temperature even , and give them about 1 inch of water per week. The key
to successful beet harvest is rapid growth caused by a good supply of
water. Rapidly grown beets will taste better than those that have been
allowed to linger for want of water during the growing period. If you
have lots of organic material in the soil you don’t need to fertilize
them. Beets seem to taste the best when they’re about silver dollar
size.

Oh by the way, beets make a wonderful natural dye (some thing to keep in
mind if you have children who like to color eggs for Easter). Just save
the water you have cooked the beets in.

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A good source of leafy green material for your compost is the local
florist. You might ask them to toss their leftovers in a box for you to
pick up once a week.

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Most catalogs and seed packets indicate the “days to maturity”. To be
able to use this essential number , you need to determine whether the
number of days indicated refers to seed that you will sow directly in
the garden like lettuce, spinach, corn, etc.. Rather than a the number
of days it will take a six week old transplant to mature. Crops like
peppers, and tomatoes are generally started inside and then transplanted
out to the garden. These vegetables will take a week or so to sprout,
and then another six weeks to grow and then you start counting that
magical “days to maturity”. But whether you start your seeds indoors
or out, the “days to maturity” thing is generally a loose guideline. Your
mileage may vary depending on many factors unique to your region.

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Seed saving...
Its probably pretty obvious that on some plants like lettuce, beans,
peas and beets you can just collect the seeds and keep them dry for next
years planting. But if the seeds are wet to begin with, how do you store
them? Normally the seeds from fleshy fruits would fall to the ground
and rot slowly. Some of the seeds would settle into the ground and
sprout next
year. So you have to take some extra steps to prevent the spoilage.
Peppers seeds can be spread out on a plate and allowed to dry. Don’t use
paper towels or the seeds will glue themselves down. Tomatoes have that
jelly stuff that has to be fermented away. Just put the seeds in some
water and let it rot for 3 days. It’s gonna get stinky so put it away
somewhere. When it gets moldy on top add some more water and stir. The
seeds will settle to the bottom and you can pour the mold off. Continue
to rinse until you have nice
clean seeds. Strain and dry the seeds on a plate. I have to stir the
seeds while they are drying so they get evenly dry and don’t stick
together. Peppers, watermelon, winter squash,and tomato seeds should be
harvested when ripe. But cucumbers, eggplant and summer squash needs to
ripen past the eating stage.
******************************************************************
Put crumbled up egg shells around tender plants to stop slugs, the
shells will cut their tender bodies and they’ll die.
Use toothpaste to remove slug slime.
****************************************************************

Before sunflower seeds can be harvested the flower heads must be allowed
to mature completely on the plant. When the stem near the base of the
flower turns yellow, cut the flower head and hang in a well-ventilated
area. Seeds will separate easily when the flowers are sufficiently dry.
I have trouble with birds raiding my flower heads before I can harvest
them. So I tie netting around them, use the kind you get from fabric
stores. It’s very inexpensive but allows good air circulation.

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Daylillies are edible! Buds and blossoms can be sautéed in butter and
eaten alone or added to zucchini and tomato dishes. They can be dried
for later use in soups and stews.
*******
Take 3-4 ounces of chopped garlic and soak in 2 tablespoons of mineral
oil for one day. Add a pint of water in which 1 teaspoon of fish
emulsion has been dissolved. Stir well and strain the liquid. Store in a
glass jar. Dilute this 1 part garlic/fish stuff to 20 parts of water and
spray on your worst buggies. I have also heard it will help against
rabbits.
**********
Plant borage in with tomatoes to deter tomato worms. If interplanted
with squash it will attract honeybees to improve pollination.

1,881 posted on 04/15/2008 10:32:46 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

http://www.frugalfolks.com/garden.html

http://www.csrees.usda.gov/Extension/index.html Cooperative Extension
System Offices. This section of our Web site will help you find your nearest
Cooperative Extension office. The Cooperative Extension System is a
nationwide, non-credit educational network. Each U.S. state and territory
has a state office at its land-grant university and a network of local or
regional offices. These offices are staffed by one or more experts who
provide useful, practical, and research-based information to agricultural
producers, small business owners, youth, consumers, and others in rural
areas and communities of all sizes.

The latest information on Square Foot Gardening

The Bean Bible

http://www.ams.usda.gov/farmersmarkets/map.htm Find a Farmers’
Market near you.

Where you can find a pick-your-own farm near you!
http://www.pickyourown.org/strawberries.htm

Root Cellars

http://dansgardenshop.com/gardenshop/

http://waltonfeed.com/old/cellar3.html

http://waltonfeed.com/old/cellar2.html

Gardening Zones

http://www.vg.com/vg/timelife/zonefinders/locatezone.html

Growing

http://www.gourmetgarlicgardens.com/artichokes.htm#anchor1569825

http://www.backyardgardener.com/tm.html Seed germination database
Excellent source

Hydroponics

Build your own hydroponics planter
http://www.microfarm.com/free/?A5W_Sess_7920bcac091549f38ff11dce6d6b8828

http://www.sciencedaily.com/releases/1998/11/981130045828.htm

Rain water Collection

Herbs

http://www.botanical.com/botanical/mgmh/mgmh.html

Another excellent farm and gardening site

1,882 posted on 04/15/2008 10:39:04 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

http://www.backyardgardener.com/tm.html

Seed Germination Database

The following data is provided by Thompson & Morgan Successful Seed Raising Guide. This guide is out of print.

A seed is an embryo plant and contains within itself virtually all the materials and energy to start off a new plant. To get the most from one’s seeds it is needful to understand a little about their needs, so that just the right conditions can be given for successful growth.

One of the most usual causes of failures with seed is sowing too deeply; a seed has only enough food within itself for a limited period of growth and a tiny seed sown too deeply soon expends that energy and dies before it can reach the surface. Our seed guide therefore states the optimum depth at which each type of seed should be sown. Another common cause is watering. Seeds need a supply of moisture and air in the soil around them. Keeping the soil too wet drives out the air and the seed quickly rots, whereas insufficient water causes the tender seedling to dry out and die. We can thoroughly recommend the Polythene bag method (No. 11) which helps to overcome this problem. Watering of containers of very small seeds should always be done from below, allowing the water to creep up until the surface glistens.

Most seeds will of course only germinate between certain temperatures. Too low and the seed takes up water but cannot germinate and therefore rots, too high and growth within the seed is prevented. Fortunately most seeds are tolerant of a wide range of temperatures but it is wise to try to maintain a steady, not fluctuating temperature, at around the figure we have recommended in our guide. Once several of the seeds start to germinate the temperatures can be reduced by about 5 degrees F and ventilation and light should be given.

Some perennials and tree and shrub seeds can be very slow and erratic in germination. This may sometimes be due to seed dormancy, a condition which prevents the seed from germinating even when it is perfectly healthy and all conditions for germination are at optimum. The natural method is to sow the seeds out of doors somewhere where they will be sheltered from extremes of climate, predators, etc. and leave them until they emerge, which may be two or three seasons later. Dormancy, however, can be broken artificially and our section Nos. 12-16 deals with this.

HINTS ON SEED RAISING
1. Strelitzia and similar

Do not chip or mark the seedcoat at all but merely remove the orange tuft and soak for up to 2 hours, or even overnight. Sow the seeds in moist sand, pressing them into the sand until only a small part of the black seed is visible and grow in a temperature of 75 degrees F in the dark and ensure that the sand always remains moist. From 7 days onwards inspect the container once a week and as soon as any bulges, roots or shoots are seen remove the germinated seed and pot up in a compost of half peat and half sand. We find that Strelitzias often produce a root without a shoot and we have also found that the young shoots and roots are susceptible to fungal attack. Therefore as soon as possible pot up and provide light and fresh air. Germination can start within 7 days and carry on for 6 months or more.

WORLD Largest Plant Encyclopedia
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Seed Growing Equipment

2. Palms; Banana; Coffee; Mini-Orange; Tea; Cycads and similar

All these items can take several months to germinate and are very erratic in germination. Soak for at least 2 hours in warm water before sowing. (After soaking the parchment shell on the Coffee seeds should be removed with the fingernail). Sow in Levington or Arthur Bowers (compost and place in the dark in a temperature of 75 degrees F, keeping the compost moist at all times, but not wet. Inspect regularly and occasionally dig around in the compost with a penknife. We normally sow our seeds just below the surface of the soil and we have found that sometimes they make a very vigorous root without producing a shoot at all. If you find a seed with a root then it should be excavated and potted up into a 3-4’’ pot immediately when it will produce a shoot. Cycads prefer to be potted up into a compost of half sand and half peat. The Tea requires the above treatment but in a lower temperature of 60-65 degree F.
3. Clivia and similar

Sow these seeds immediately on receipt in Levington or a peat based compost, covering with a 1/2 “ compost. Water and place in the dark in a temperature of 65-70’F. Germination should occur within 3 weeks.
4. Ferns (Garden and Indoor)

The fern spore needs a fine film of moisture over which to swim in order to complete the process of reproduction, therefore a good peat compost, such as Levington, ought to be used pressed down very firmly and which is a lot more moist than one would normally have it in order to provide the moisture film. The spore (seed) should be sprinkled close together on the surface of the soil and not covered and the container should be covered with a piece of glass and placed in diffused light, but not darkness. It is essential to ensure that the compost remains moist at all times. Germination which commences with the appearance of a film of green jelly over the soil can take anything from 1 -5 months.

You may wish to try germinating the fern spore on blotting paper which is placed in a saucer and kept moist at all times. A transparent cover is inverted over the saucer and the whole lot placed in a well lit but not sunny position. You can actually see the fern spores developing and when you can see small plantlettes appearing along the jelly the blotting paper should be lifted and placed on the surface of a container of Levington compost and watered well. It should then be covered with a transparent cover which can remain there until the plants are quite large.
5. Bromeliads; Cineraria;
Calceolaria; Insect Eaters (Drosera, Nepenthes, Sarracenias);
Living Stones; Meconopsis;
Rubber Plants; Saintpaulia; Streptocarpus;
Tibouchina; Xmas Cactus;
Begonia and similar

These seeds should be sown on the surface of the compost and not covered. The compost should be quite moist and we would recommend that you cover the seed container with a piece of glass or clear plastic and leave in a temperature of approximately 65 degrees F in a position which receives diffused light. Once some of the seeds have germinated air should be admitted gradually otherwise the seedlings may damp off.

Alternatively the seeds can be sown on to moist blotting paper or kitchen towel placed in a saucer. Cover with a transparent cover and place on a windowsill which receives plenty of light, but not direct sunlight. Keep the blotting paper wet at all times and when the tiny seedlings are large enough to handle prick out into small pots. If the INSECT EATERS are sown using the first method described the compost requires to be both moist yet free draining. Use only pure peat with no fertilizers added to which sphagnum moss should be added if available.
6. Alstroemeria; Bonsai;
Clematis; Hardy Cyclamen;
Eucalyptus; Flower Lawn;
Helleborus; Hosta; Primula;
Iris and similar.

Sowing OCTOBER-FEBRUARY. Sow the seeds in John Innes seed compost, covering them with a thin layer of compost. After watering place the seed container outside against a North wall or in a cold frame, making sure they are protected against mice, and leave them there until the spring. The compost should be kept moist but not wet at all times, and if the seed containers are out in the open then some shelter has to be given against excessive rain. In the spring bring the seed containers into the greenhouse, or indoors on to a well lit but not sunny windowsill and keep the compost moist. This should trigger off germination. If the seeds do not germinate in the spring keep them in cool moist conditions throughout the summer. As each seed germinates we would recommend that you transplant it almost immediately into its own pot.

Sowing MARCH-SEPTEMBER. Sow in John Innes seed compost, or something similar, and place each container in a polythene bag and put into the refrigerator (not the freezer compartment) for 2-3 weeks. After this time place the containers outside in a cold frame or plunge them up to the rims in a shady part of the garden border and cover with glass or clear plastic. Some of the seeds may germinate during the spring and summer and these should be transplanted when large enough to handle. The remainder of the seeds may lay dormant until next spring.

Germination of some items, particularly Alstroemeria, Clematis, Hardy Cyclamen and Christmas Rose (Helleborus) may take take 18 months or more.

An alternative method for growing PRIMULAS is to sow in a peat based compost which has already been moistened and do not cover the seed. Cover the container with a piece of glass or plastic and grow in the dark in a steady temperature of 60F. This is quite adequate and over 65’F germination will be inhibited. When the seeds start to germinate sprinkle a thin layer of fine compost over them and when the seed leaves come through this, move the box to a well lit place with a temperature of 55’F. At no time should the seed box be in full sun.

Hardy Cyclamen have been found to germinate best in total darkness at around 55-60’F. We have had good results with the following method. Place the seeds between two pieces of damp filter paper, Kleenex tissue, etc., then put into a polythene bag and place this into an opaque container in order to exclude all light. Inspect the seeds after a month and remove and prick out as the seedlings appear, returning the ungerminated seeds to total darkness.
7. Freesia

Soak the seeds for 24 hours and sow in Levington compost, or something similar, and place in a temperature of 50-60’F. Germination can sometimes be slow.
8. Nertera Granadensis (Bead Plant)

We recently found that this subject requires a well drained compost which is completely free from fertilizer (e.g. moss peat and sand in equal parts). Sow by barely covering the seed and place a sheet of glass over the container, and leave in a temperature of 65-75’F. Turn the glass daily as excessive condensation can kill the young seedlings. On germination the seedlings look very thin and spindly and the glass should be removed almost immediately and the seed container moved to a well lit but not sunny position. Prick out as soon as possible into a compost of 50% pure peat and 50% sand. Keep moist and shaded until established.
9. Cactus and similar

Make very shallow furrows in compost with a plant label and sow in these. No seed should be completely buried. Water from beneath and cover with glass and brown paper or black Polythene. Place in a dark position in a temperature of 70-75F and keep moist. On germinating move to a light but not sunny windowsill, give plenty of ventilation and water from beneath. Pot up when they begin to overcrowd. During the first winter only keep warm and do not allow to get too dry. If it is not possible to grow warm then keep them drier. Subsequent years keep relatively dry through the winter. Can be planted outside, plunged to the rim, all summer if required.
10. Lilies

Successful germination of seeds of some lilies requires a period of warmth followed by one of cold.

Method 1. Put seeds in a screw top jar in moist (not wet) peat and keep at 70-75F for 3-4 months. Inspect regularly, any normal seedlings (that is having root and seedling leaves) should be pricked out as they germinate. Any seeds which produce roots but not seedling leaves, sow in a pan and keep at 32-40’F for 3 months. Seed leaves and normal growth will follow.

Method 2. Sow in a pan in summer (warm spell); put in a frame (or outside covered by a piece of glass) for the winter. Seeds will germinate in spring. Soil Humus rich (peat or leafmould) lime free and very free drainage (use 1/3 grit). Never overwater, keep bulbs almost dry from November to March.
11. For more delicate seeds

A method which has proved useful for not only small delicate seeds but for a wide range of types is the Polythene bag method.

The seeds should be sown on the surface of the moist compost, covered to their recommended depth if necessary and the container is then placed inside a Polythene bag after which the end is sealed with an elastic band. The bag should ‘fog-up’ with condensation within 24 hours and if this does not occur place the container almost up to its rim in moisture until the soil surface glistens, then replace in the bag and reseal. The bag is not removed and normally no more watering is required until the seeds germinate. However, it is wise, if left for a long period to check the compost occasionally.

The seed container, bag etc. should be placed in a well lit place with a steady temperature. As soon as a fair number of the seedlings emerge remove the polythene bag, lower the temperature a few degrees and provide plenty of light, but not bright sunshine, to ensure that sturdy seedlings develop. It is also helpful to spray the seedlings occasionally for the first 14 days.
SPECIAL TREATMENT
12. Hard Seeds-Chipping

Some seeds, e.g. Sweet peas, lpomaea etc., have hard seed coats which prevent moisture being absorbed by the seed. All that is needed is for the outer surface to be scratched or abraided to allow water to pass through. This can be achieved by chipping the seed with a sharp knife at a part furthest away from the ‘eye’, by rubbing lightly with sandpaper or with very small seed pricking carefully once with a needle etc.

Some of our geranium seeds have already been treated in this way when you receive them.
13. Hard Seeds-Soaking

Soaking is beneficial in two ways; it can soften a hard seed coat and also leach out any chemical inhibitors in the seed which may prevent germination. 24 hours in water which starts off hand hot is usually sufficient. If soaking for longer the water should be changed daily. Seeds of some species (e.g. Cytisus, Caragana, Clianthus) swell up when they are soaked. If some seeds of a batch do swell within 24 hours they should be planted immediately and the remainder pricked gently with a pin and returned to soak. As each seed swells it should be removed and sown before it has time to dry out.
14. Stratification (cold treatment)

Some seeds need a period of moisture and cold after harvest before they will germinate-usually this is necessary to either allow the embryo to mature or to break dormancy. This period can be artificially stimulated by placing the moistened seed in a refrigerator for a certain period of time (usually 3- 5 weeks at around 41 F). With tiny seeds it is best to sow them on moistened compost, seal the container in a Polythene bag and leave everything in the refrigerator for the recommended period. However, larger seeds can be mixed with 2-3 times their volume of damp peat, placed direct into a Polythene bag which is sealed and placed in the refrigerator. Look at seeds from time to time. The seeds must be moist whilst being pre-chilled, but it doesn’t usually benefit them to be actually in water or at temperatures below freezing.

Light also seems to be beneficial after prechilling and so pre-chilled seeds should have only the lightest covering of compost over them, if any is required, and the seed trays etc. should be in the light and not covered with brown paper etc.
15. Double Dormancy

Some seeds have a combination of dormancy’s and each one has to be broken in turn and in the right sequence before germination can take place; for example, some Lilies, Tree paeonies, Taxus need a three month warm period (68-86’F) during which the root develops and then a three month chilling to break dormancy of the shoots, before the seedling actually emerges. Trillium needs a three month chill followed by three months of warmth and then a further three month chill before it will germinate.
16. Outdoor treatment

The above mentioned methods (12-15) accelerate the germination process and help to prevent seeds being lost due to external hazards (mice, disease, etc.) but outdoor sowing is just as effective albeit longer. The seeds are best sown in containers of free draining compost and placed in a cold frame or plunged up to their rim outdoors in a shaded part of the garden, preferably on the north side of the house avoiding cold drying winds and strong sun.

Recent tests show that much of the beneficial effects of pre-chilling are lost if the seed is not exposed to light immediately afterwards. We therefore recommend sowing the seeds very close to the surface of the soil and covering the container with a sheet of glass. An alternative method especially with larger seeds, is to sow the seed in a well prepared ground, cover with a jam jar and press this down well into the soil so that the seeds are enclosed and safe from predators, drying out etc.

We would also recommend you consult No. 6 which contains further practical suggestions regarding the special treatment of seeds.
Germination days.

The usual time period in which a particular variety will germinate given optimum conditions.
Light/Dark

Seeds needing light should have no newspaper, brown paper etc. placed over the trays. Seeds needing dark for germination should be placed in total darkness.
Slow and irregular germination

This is the column with the “X”. Not all seeds will show at once
-prick out each seedling as it becomes large enough to handle and don’t discard the container until well over the time suggested.
Temperature

A steady temperature between these limits is recommended-fluctuating temperatures can damage a seedling in its critical early stages.
Compost

Most reputable seed composts will be quite adequate and we have indicated where a loam based type such as John Innes or a peat based type such as Levington would be slightly more suitable. On no account should potting composts, which have additional fertilizers, be used.
Sowing Depth

If in doubt sow shallowly, but always ensure that the compost surface is damp.
J.C. =Just cover the seed with compost or sharp sand. S=Sow on the surface and do not cover at all with compost.
Sowing in situ

Where recommended under the heading of comments, these seeds can be sown out of doors. Moist soil worked down to a fine tilth is essential. For hardy annuals and perennials sowing can be carried out from late winter onwards as soon as the ground is workable and has warmed up and half hardy annuals after all danger of frost is passed.
SUGGESTED SOWING TIMES

Many seeds, particularly in the house plant range, can be sown indoors at almost any season of the year. Others, for example bedding plants, have a much limited sowing season because the plants need to be at just the right stage when planted out. We therefore offer the following general guide to sowing times. Your actual time of sowing will depend a great deal upon the steady temperature you can maintain in your greenhousese/propagator, soil, local conditions etc.

HA Hardy Annual Late winter/early spring.

HHA Half Hardy Annual Early/ late spring. Normally 4-8 weeks before planting outside.

GBb Greenhouse Bulb

GP Greenhouse Perennial Anytime of year.

GSh Greenhouse Shrub

GT Greenhouse Tree

HP Hardy Perennial Late winter/late spring and late summer/autumn.

HHP Half Hardy Perennial Late winter/spring.

HBb Hardy Bulb Late winter/late spring and late summer/autumn

HHBB Half Hardy Bulb Late winter/spring.

HB Hardy Biennal Late spring/early summer.

HHB Half Hardy Biennal Summer/autumn.

HSh Hardy Shrub Winter/late spring and late summer/autumn.

HHSh Half Hardy Shrub Any time of year.

HT Hardy Tree Winter/late spring and late summer/autumn.

HHT Half Hardy Tree Any time of year.

Any plant which is to be planted outside (HA, HHA, HHP, HHSh.) should be well hardened off beforehand. This is best achieved by placing the plants outside in a cold frame for around a week before planting out. The frame can be left uncovered during mild weather but always replaced at night. Alternatively if no frame is available move the boxes outside to a sheltered spot during the day and bring indoors at night.

Trees and shrubs are farther down the list.

The “ˆ” stands for slow and irregular germination.

Variety Type Germ Days G Temp Media Sow Depth Comments

Abarema GP 7-56 70-75 Peaty 1/4” Scarify seed by rubbing between 2 pieces of emery paper.

Abelmoschus HHA 15-30 75-80 Well drained 1/16” Soak 1 hour in lukewarm water before sowing.

Abutilon HHSh 21-30 ˆ 70-80 Peaty JC

Acacia HHSh 21 70-80 Well drained 1/16” See No. 13. Soak in warm water for 4 hours.

Acaena HP 30-100 ˆ 50-60 Well drained 1/4”

Acanthus HP 21-25 50-55 Peaty 1/4”.

Achillea HP 30-100 L ˆ 60-65 Well drained S Reduce soil temperature at night.

Achimenes GP 21-30 65-75 Well drained S See No. 5. Seed is very small.

Acnistus HHSh 21-42 55-65 Well drained 1/16”

Aconitum HP 5-270 L ˆ 55-60 Well drained 1/16” See Nos. 6 & 14. Place in a fridge for 6 weeks.

Actaea HP 30-365 ˆ 55-60 Well drained JC See No. 14. (Pre-chill for 6-8 weeks).

Actinidia HP 60-90 ˆ 50 Well drained 1/8” Male & Female flowers are borne on separate plants.

Adansonia GSh 21-365 ˆ 70-80 Peaty 1/16” Soak in hand hot water. See No. 13.

Adenanthera GSh 30-90 70-75 Well drained JC See No. 13. Soak in hot water.

Adenium GSh 7-14 L 65-70 Very well draineJC

Adenophora HP 30-90 ˆ 50-55 Well drained S

Adonis HA, HP 30-120 ˆ 60-65 Well drained JC

Aechmia GP 7-90 L ˆ 60-70 Peaty S See No. 5.

Aethionema HP 30-90 ˆ 60-65 Well drained JC

Agapanthus HHP 30-90 60-65 Well drained JC

Agastache HP 30-90 55 Well drained 1/16 “

Agave GP 30-90 L ˆ 55 Well drained S

Ageratum HHA 10-14 L 70-75 Well drained S

Agrostemma HA 14-21 55-65 Well drained 1/8” Can be sown in situ

Alchemilla HP 21-30 60-70 Well drained 1/8”

Allium HBb 30-365 L 50 Well drained JC See No. 14. Place in fridge for 4 weeks.

Aloe GP 30-180 L 70 Well drained S

Alonsoa HHA 14-21 60 Well drained 1/16” Cover seed with silver sand.

Alpina GP 30-90 70-75 Peaty 1/8”

Alstroemeria HP 30-365 ˆ 65-70 Peaty 1/16” See No. 13. Soak in warm water. Sow singly in pcrts.

Alyssum HA 7-14 L 55-75 Peaty S Annuals can be sown in situ.

Amaranthus HHA 10-15 70-75 Peaty 1/16”

Amaryllis HHBb 21-70 ˆ 65-75 Peaty 1/16” Do not dry off in the first year after sowing.

Ammi HHA 7-21 55-65 Well drained 1/16”

Ammobium HHA 10-15 60 Well drained 1/16”

Anacampseros GP 30-90 L ˆ 65-70 Well drained S

Anacyclus HP 30-60 L ˆ 55-60 Well drained JC See No. 14. (Pre-chill for 3 weeks.)

Anagallis HHA 30-42 50-65 Well drained 1/8”

Anaphalis HP 30-60 55-65 Well drained JC

Anchusa HA, HP 7-30 70 Well drained 1/16” Can be sown in situ

Androsace HP 30-365 ˆ 50-55 Well drained S See No. 16.

Anemone HP 28-180 ˆ 65-70 Well drained JC See No. 6.

Anemonopsis HP 30-18O L ˆ 55-60 Well drained S Sow in lime free compost.

Anigozanthus GP 30-90 L 60-65 Peaty S See No. 5.

Anoda HHA 14-21 55-65 Well drained 1/4” Can be sown in situ

Antennaria HP 30-69 55-60 Well drained JC Just cover with silver sand.

Anthemis HP 0-14 70 Well drained S

Anthericum HP 30-90 50 Well drained 1/8”

Anthriscus HP, HB 14-21 55-65 Well drained 1/4” Usually sown in situ

Anthyllis HP 30-60 50 Well drained 1/8” See No. 13. Soak in warm water overnight.

Antigonon GP 21-30 65-70 Well drained JC

Antirrhinum HHA 10-21 L 65-75 Peaty S

Aphyllanthes HP 21-56 ˆ 55-60 Peaty JC

Aquilegia HP 30-90 L ˆ 65-75 Well drained S See No. 6 or 14. (Pre-chill for 3 weeks). Keep temperature below 70°F

Arabis HP 20-25 L 70 Well drained S Can be sown in situ.

Arachis GA 7-21 70-75 Peaty 1/4” Sow, then place inside a polythene bag until germination.

Araujia HHSh 90-180 ˆ 75-80 Well drained JC

Arctotis HHA 21-35 60-70 Well drained JC

Ardisia GSh 90-180 75 Well drained 1/4”

Arenaria HP 15-30 55-65 Well drained S

Argemone HA 14 65-70 Well drained 1/8” Can be sown in situ

Arisaema HP 30-180 L ˆ 55-60 Well drained JC

Aristea GP 30-90 ˆ 55-60 Well drained JC

Aristolochia GSh 30-90 ˆ 75-85 Peaty S See No. 13. (Soak 48 hours in hand hot water).

Armeria HP 14-21 60-70 Well drained JC See No. 13. (6-8 hours in hand hot water).

Arnica HP 25-30 55 Well drained JC Likes an acid sandy soil.

Artemisia HP 30-60 L 60-65 Well drained S

Arum HP 30-l80 ˆ 55-65 Peaty 1/8”

Aruncus HP 30-90 55-65 Peaty S

Asarina HHP 14-21 L 65-70 Well drained S

Asarum HP 7-30 60-65 Well drained 1/16” Sow as soon as possible.

Asclepias GP, HP 30-90 ˆ 50-75 Peaty 1/16” See No. 14. (Pre-chil for 3-4 weeks).

Asparagus GP 21-30 60-70 Peaty 1/4” Soak then chip. See Nos. 12 and 13.

Asperula HA 30-42 L 50 Well drained 1/16” Can be sown in situ or No. 14. (Pre-chill 2 weeks).

Asphodeline HP 30 ˆ 70-75 Well drained JC

Aster HHA 10-14 65-70 Well drained 1/16” Pre-chill perennial asters, see No. 14. (Pre-chill 2 weeks).

Astilbe HP 40-80 65 Peaty S See No. 5.

Astrantia HP 30-180 L ˆ 55-65 Well drained S See No. 14. (Pre-chill for 4 weeks).

Atriplex HA 9-21 50-55 Well drained 1/16” Can be sown in situ

Atropa HP 21-30 50 Well drained 1/16”

Aubrieta HP 14-21 L 65-75 Well drained S See No. 5.

Baileya HHP 7-30 60-65 Well drained JC

Balsamorrhiza HP 14-42 60-65 Well drained 1/16”

Banana (Musa) GP 7-180 ˆ 70-80 Peaty 1/2² See No. 2.

Banksia HHSh 30-90 ˆ 65-70 Peaty S See No. 5.

Baptisia HP 7-10 70-75 Well drained 1/4” Soak then chip. See Nos. 13 and 12.

Basil HHA 7-10 60-70 Well drained 1/16” Can be sown situ

Bauhinia GSh 21-42 75-85 Peaty 1/4” See No. 13. (Soak 48 hours in hand hot water).

Beaufortia HHSh 14-60 L 55-65 Peaty S See No. 5.

Beaumontia GSh 7-30 70-75 Peaty 1/16”

Begonia HHP 15-60 L ˆ 70-80 Peaty S See No. 5. Fibrous 70-75°F, tuberous 65-70°F.

Belamcanda HP 14-60 ˆ 60-86 Well drained See No. 14. (Pre-chill for 7 days).

Bellis HB 10-15 L 70 Peaty 1/16” Reduce soil temperature at night.

Beloperone GP 30-180 L ˆ 70-75 Peaty S See No. 5.

Bergenia HP 30-180 ˆ 60-70 Peaty S See No. 14. (Pre-chill for 2 weeks).

Berlandiera HHP 30-90 L 60-70 Well drained S

Beta HB 14-21 55-65 Well drained 1/4” Usually sown in situ.

Bignonia GP 30-90 ˆ 60-70 Peaty S

Billadiera HHP 30-60 55 Sandy peat JC

Billbergia HHP 7-90 L 60-70 Peaty S See No. 5.

Biscutella HHA 14-21 55-65 Well drained JC Can be sown in situ.

Bixa GT 30-180 ˆ 75-80 Peaty

Blandfordia HHP 30-90+ ˆ 60-70 Sandy peat JC

Bletilla HHP 30-365 L ˆ 65-70 Peaty S See No. 5.

Boea GP 20-60 L ˆ 70-75 Peaty S See No. 5.

Boronia GSh 30-60 L 65-75 Peaty S See No. 5.

Brachycombe HHA 10-18 70 Well drained JC

Brimeura HBb 30-60 ˆ 60-65 Sandy peat JC

Bromeliads GP 7-90 L ˆ 60-70 Peaty S See No. 5.

Browellia GP 14-21 L 75 Peaty S See No. 5.

Brunfelsia GP 30-90 ˆ 70-80 Well drained JC

Bulbinella H/HHBb 30-90 ˆ 55 Well drained JC

Bupthalmum HP 14-30 L 70-75 Well drained S

Cacti GP 5-180 L ˆ 75-80 Peaty S See No. 9.

Caesalonia HhSh 14-120 ˆ 75-80 Well drained 1/4” See No. 13. (Soak 48 hours in hand hot water).

Calandrinia HHA 5-14 55-60 Well drained 1/8” Can be sown in situ

Calceolaria GB 14-21 L ˆ 65-75 Peaty S Outdoor varieties keep temperature below 60°F.

Calendula HA 10-14 D 70 Any 1/4” Can be sown in situ, or autumn for winter greenhouse flowers.

Calibanus GP 30-120 L ˆ 70-80 Peaty S

Calliopsis HA 14 60-65 Well drained 1/8” Can be sown in situ

Callirhoe HP 30-180+ L ˆ 50 Well drained S Can be sown in situ or a cold frame.

Callistemon HHSh 14-60 L 55-65 Peaty S See No. 5.

Caltha HP 30-90 ˆ 55-60 Peaty 1/16” Keep compost slighty moist.

Camassia HBb 30-180 ˆ 55-60 Well drained 1/16”

Campanula HP, HB 14-28 L 60-70 Peaty S See No. 5.

Campsis HHSh 30-90 ˆ 70-75 Well drained S See No. 14. (Pre-chill for 2 months).

Canarina GP 30-180 ˆ 65-75 Well drained JC

Candytuft HA, HP 10-15 68-85 Well drained 1/4” Can be sown in stiu. Perennials (60-65°F) can be slow and irregular.

Canna HHP 21-60 ˆ 70-75 Peaty 1/4” See Nos 12 & 13, chip and soak for 48 hours.

Capsicum GA 21-30 L 70-75 Peaty S

Cardiocrinum HBb 90-730 ˆ 50 Peaty 1/16” See No. 6.

Cardiospermum HHA 21-30 65-70 Well drained 1/2”

Carica GSh 30-120 ˆ 75 Peaty 1/8” See No. 13. (Soak for 40 hours).

Carlina HP 30-60 L 55-60 Well drained S

Carthamus HA 12-18 55-65 Well drained 1/4” Can be sown in stiu

Cassia GSh 7-90 70-75 Well drained 1/8” See No. 12.

Casuarina GT 30-90 65 Well drained JC

Catananche HP 21-25 65-75 Well drained 1/16”

Catharanthus GA/HHA 15-20 D 70-75 Peaty 1/8”

Celosia GA 10-15 L 70-75 Well drained JC Do not sow too early - likes warm bouyant conditions.

Centaurea HP, HA 7-14 D 60-70 Well drained 1/16”

Centranthus HP 21-30 60-70 Well drained JC Can be sown in situ.

Cephalaria HP 21-60 55-65 Well drained 1/4” Can be sown in situ.

Cephalilitrum HHA 14-21 65-75 Well drained JC

Cerastium HP 5-10 60 Well drained 1/16”

Ceratotheca HHA 8-14 70-75 Well drained 1/8”

Cerinthe HHA 7-14 60-65 Well drained 1/16” Can be sown in situ

Cheiranthus HB 14-21 65-75 Well drained 1/8” Sow in a reserve bed, prick out 6” apart. Plant out in Oct.

Chelidonium HP 30-365 ˆ 55-65 Well drained 1/8” See No. 16.

Chelone HP 14-42 55-65 Well drained 1/16” Needs good drainage.

Chiastophyllum HP 30-60 55 Well drained S Seeds very small.

Chionodoxa HBb 30-90 ˆ 55 Well drained 1/4”

Chlorogalum HBb 30-90 ˆ 55-80 Well drained 1/8” See No. 6.

Chrysanthemum HA, HP 10-18 60-70 Peaty 1/8” Annuals can be sown in situ. HP’s reduce temperature at night.

Cimicifuga HP 30-365 ˆ 55-60 Well drained 1/16”

Cineraria GP 14-21 L ˆ 70 Well drained JC

Cirrhopetalum GP 30-180 L ˆ 65-70 Well drained S

Cirsium HP 15-18 70-75 Well drained 1/8”

Cissus GSh 30-180 ˆ 70-75 Well drained JC

Cladanthus HA 30-35 70-75 Well drained JC

Clarkia HA 21 - Well drained 1/4” Best sown in situ, as sturdier plants are produced.

Claytonia HA 14-21 65-70 Well drained 1/8”

Clematis HP 30-270+ ˆ 70-75 Well drained 1/8” See Nos. 6 & 16.

Cleome HHA 10+14 L 70-75 Well drained S See No. 14. (Pre-chill for 2 weeks).

Clerodendrum GSh 21-60 ˆ 70-75 Well drained 1/8”

Clianthus GSh 14-42 65-70 Well drained 1/16” See No. 13.

Clintonia HP 30-90 55-60 Sandy peat JC Keep compost always just moist.

Clitoria GP 15-20 70-75 Well drained 1/16” See Nos. 12 and 13. (Chip and soak for 24 hours).

Clivia GP 7-21 80-85 Peaty 1/4” Sow immediately. See No. 3.

Cobaea HHA 21-30 70-75 Well drained 1/16” Stick the seed vertically into the compost.

Coccoloba GSh 10-21 65-70 Well drained 1/4” See No. 13. (Soak for 24 hours).

Codonopsis HP 7-42 L 60-70 Slighty acid S

Coffea GSh 42-56 L 75 Peaty S See No. 2. (Soak for 48 hours).

Colchicum HBb 30-365 ˆ 55-65 Peaty 1/8” See No. 16.

Coleus HHP 10-20 L 65-75 Peaty S Indoors, likes to be warm with plenty of bright light.

Collinsia HHA 14-21 - Well drained 1/4” Best sown in situ, thin out to 6’.

Collomia HA 21 - Well drained 1/8” Best sown in situ, thin out to 6”.

Columnea GP 30-120 L ˆ 72-75 Peaty S

Commelina HHP 30-37 70 Well drained 1/8”

Conophytum GP 10-40 L ˆ 75-80 Well drained S

Convallaria HP 60-365+ L ˆ 50-60 Well drained JC See No. 16.

Convolvulus HA 5-14 70-80 Well drained 1/8” Chip (12) or soak (13) the seeds.

Cordyline GP 30-90 75-80 Peaty 1/16” See No. 13. (Soak for 10 minutes in hand hot water).

Coreopsis HP 20-25 L 55-70 Well drained S Annuals can be sown In situ

Correa HHSh 30-90 ˆ 65-72 Well drained JC

Cortaderia HP 14-21 L 60-75 Peaty S See No. 5.

Corydalis HP 30-60 L 50-60 Well drained S

Cosmos HHA 5-10 68-86 Well drained 1/8” Can be sown in situ

Cotula HHA 14-42 50 Well drained 1/16”

Crambe HP 21-42 - Well drained 1/2” Best sown In situ.

Craspedia HHA 14-30 70-75 Peaty 1/8” Can be sown in situ.

Crepis HA 5-14 70-80 Wed drained JC

Crocosmia HP 30-90 55-60 Well drained 1/16”

Crocus HBb 30-180 ˆ 55-65 Well drained 1/8”

Crossandra GP 25-30 L ˆ 75-80 Peaty S See No. 5.

Crotalaria GSh 21-30 65-75 Well drained 1/16” See No. 13. (Soak for 2 hours)

Cryptostegia GCI 30-90 ˆ 65-75 Well drained 1/16” See No. 13. (Soak for 2 hours)

Cunonia GSh 30-60 70-75 Peaty 1/16”

Cuphea HHP 8-10 L 70 Peaty S

Cyananthus HP 14-60 L 60-65 Peaty S See No. 5.

Cycad GP 30-90 ˆ 70-75 Well drained Half bury the seed lengthwise.

Cyclamen GP 30-60 D ˆ 55-60 Peaty 1/4” Keep moist and in total darkness.

Cyclamen HP 30-18O D ˆ 55-60 Peaty 1/4” See No. 6.

Cynara HP 14-30 50-55 Well drained 1/8” Can be sown In situ.

Cynoglossum HA 5-10 D 65-75 Peaty 1/4”

Cyperus HHP 25-30 70-75 Peaty JC Keep the compost slighty moist.

Cyphomandra GP 20-25 70-75 Peaty 1/16”

Cyphostemma GP 30-60 ˆ 70 Well drained 1/4” See No. 13. (Soak for 2 hours).

Cypripedium HP 30-365 L ˆ 65-70 Peaty S See No. 5. Very difficuft outside the laboratory.

Cyrtanthus GP 30-90 ˆ 55-65 Peaty S Keep the compost silghty moisty

Dahlia HHA 5-20 65-70 Peaty 1/16” Do not let the compost dry out.

Darlingtonia HP 30-90 ˆ 75-80 Peaty S Do not let the compost dry out. See also No. 5.

Datura HHSH 21-42 55-65 Well drained 1/8”

Delonix GT 30-90 ˆ 75-85 Peaty 1/16” See No. 13. (Soak for 24 hours).

Delosperma HHP 10-40 L 75 Well drained S

Delphinium HP 14-28 D ˆ 50-55 Peaty 1/16” High temps. cause dormancy. See No. 14. (Pre-chill for 2 weeks).

Desmodium GA 30-90 75-80 well drained 1/16”

Dianella H/HHP 30-90 65-70 Well drained 1/16”

Dianthus HHA, HP 14-21 60-70 Well drained JC

Diascia HHA 14-30 60 Well drained JC

Dicentra HP 30-180 L ˆ 55-60 Well drained JC See No. 14. (Pre-chill for 6 weeks).

Dichorisandra GP 7-60 70-75 Peaty JC

Dictamnus HP 30-180 ˆ 55-60 Well drained See No. 14. (Pre-chill for 4-8 weeks).

Didymocarpus Gp 14-56 L ˆ 65-70 Well drained S

Dierama HP 30-180 L ˆ 60-65 Well drained S See No. 5.

Dietes HHP 30-90 ˆ 50-60 Well drained JC

Digitalis HP, HB 15-20 L 60-65 Peaty S Can be sown in situ.

Dimorphotheca HHA 10-15 L 60-70 Peaty JC

Dionaea GP 30-90 L ˆ 75-80 Peaty S See No. 5.

Dioon GP 30-90 ˆ 70-75 1/2 peat, 1/2 sand 1/4” See No. 2.

Dioscorea HP 21-36 70-75 Peaty 1/8”

Diplarrhena HP 30-90 55-65 Well drained JC

Diplolaena GSh 30-150 L ˆ 7-8O Peaty JC

Dipsacus HB 4-30 - Well drained 1/4” Best sown in situ

Disporum HP 30-180+ L ˆ 55-65 Well drained JC See No. 14. (Pre-chill for 6 weeks).

Dizygotheca HHSh 20-30 L 70 Peaty S

Dodecatheon HP 90-365 60-70 Well drained 1/16” See No. 6.

Dolichos HHA 14-30 70 Well drained 1/16” See No. 13.

Doronicum HP 15-20 L 70 Well drained S Reduce soil tempeature at night

Doryanthes HHP 30-60 65 Peaty JC See No. 13. (Soak for 3 hours).

Draba HP 30-90 ˆ 55 Well drained JC See Nos. 6 and 14.

Dracaena GSh 30-180 L ˆ 75-85 Well drained S Keep the compost slightly moist

Dracunculus HP 30-180 ˆ 55-65 Peaty JC Keep the compost slightly moist

Drosera GP 30-90 L 55-65 Peaty S See No. 5.

Dryas HP 50-180 ˆ 60-70 Well drained JC See No. 6.

Duchesnia HP 30-90 L ˆ 55-65 Well drained JC

Duranta GSh 30-60 70-75 Peaty JC

Eccremocarpus HP 30-60 ˆ 55-60 Well drained JC Cover the seed slightly with silver sand

Echeveria HHP 21-90 L ˆ 55-65 Well drained JC

Echinacea HP 10-21 L 70-75 Peaty 1/8” Reduce soil temperature at night.

Echinops HP 15-60 65-75 Peaty 1/16”

Echium HA 7-14 70 Well drained 1/4” Can be sown in situ.

Edraianthus HP 30-60 L 55-65 Well drained 1/16”

Egg Plant GA 10-21 ˆ 70 Peaty 1/8” Keep the compost slightly moist

Emilia HHA 8-15 70 Well drained 1/16”

Epilobium HP 14-30 50-60 Well drained 1/8”

Episcia GP 25-40 L 70-80 Peaty S Seeds dust like. See also No. 5.

Eranthis HBb 30-365 ˆ 60-68 Well drained 1/16” See No. 6 and 14.

Eremurus HP 30-365 L ˆ 55-65 Well drained JC See No. 16

Erica GP 30-120 L ˆ 60-70 Acid Peat S See No. 5.

Erigeron HP 15-20 55 Well drained S

Erinus HP 20-25 65-75 Well drained S

Eriobotrya HHSh 30-180 ˆ 50 Well drained JC See No. 13. (Soak for 24 hours).

Eriophyllum HP 14-42 - Well drained 1/8” Best sown outdoors and transplanted.

Eryngium HP 5-90 L ˆ 65-75 Well drained S See No. 6.

Erysium HP 14-30 - Well drained 1/4” Sow in situ.

Erythrina HHSh 10-15 70-75 Peaty 1/8” See No. 13. (Soak for 24 hours).

Erythronium HBb 30-365 ˆ 50-60 Well drained 1/8” See No. 6.

Eschscholtzia HA 14-21 60-65 Well drained 1/4” Resents transplanting, best sown in situ.

Eucalyptus HHSh, HT 14-90 ˆ 70-75 Peaty S Sow seed and chaff together. See No. 14. (Pre-chill for 4 weeks).

Eucnide HHA 21-30 60-70 Well drained 1/8”

Eucomis GBb 20-25 70-75 Peaty 1/16”

Eupatorium HP 30-90 ˆ 55 Well drained JC

Euphorbia HHA,HP,GSh10-15 ˆ 70-80 Well drained 1/4” Pre chill HPs for 7 days and then soak for 2 hours.Sow in lime free compost(Ericaceous).

Eustoma HHP 10-21 L 68-77 Well drained S

Exacum GA 15-20 L 70-75 Peaty S Seed dust like. See No. 5.

Fascicularia HHP 30-120 L ˆ 60-70 Peaty S See No. 5.

Fatsia HHSH 15-20 70-75 Peaty 1/4” Keep the compost slightly moist.

Faucaria GP 14-30 ˆ 60 Well drained JC Just cover with sharp sand.

Feijoa HHSH 21-42 55-60 Peaty 1/16” Rinse seeds 3 times before sowing.

Felicia Amelloides HHP 30 55-60 Well drained JC See No. 14. (Place in fridge for 3 weeks).

Felicia BergerianaHHA 30 70 Well drained JC

Ferns HP, GP 30-180 L 65 Peaty S See No. 4.

Ficus GSh 15-90 L ˆ 70-80 Peaty S See No. 5.

Filipendula HP 30-90 55-60 Well drained JC

Flower Lawn HP 30-180 L ˆ 55-65 Well drained S See Nos. 6 or 16.

F.Cabbage & Kale HB 14-21 70-75 Peaty 1/8” Can be sown in situ

Foeniculum HP 10-14 D 65 Well drained 1/8” Dislikes transplanting, sow in situ.

Francoa HHP 14-30 L ˆ 50-55 Peaty S See No. 6.

Freesia HHBB 25-30 ˆ 65-75 Peaty 1/4” See No. 7.

Fritillaria HBb 330-540 ˆ 55-M Peaty 1/16” See No. 6.

Fuchsia GP 21-90 L ˆ 70-75 Peaty S See No. 5. Soak in rain water for 3-4 days. Keep compost moist.

Gaillardia HP, HHA 15-20 L ˆ 70-75 Peaty S Reduce soil temperature at night.

Galega HP 14-60 - Well drained 1/4” Best sown outdoors and transplanted.

Galtonia HBb 15-20 ˆ 70 Peaty 1/16”

Gardenia GSh 25-30 70-75 Peaty 1/8” Use a lime free compost (Ericaceous).

Gaura HHA 14-30 65-75 Well drained 1/16”

Gazania HHA 8-21 D 60-65 Well drained 1/8”

Gentiana HP 14-180 D ˆ 70-75 Lime free JC See No. 14. (Pre-chill for 2 months).

Gentianopsis HA 21-30 L - Well drained S Sow outdoors and thin. Sensitive to root disturbance.

Geranium HHP 3-21 ˆ 70-75 Well drained JC

Geranium HP 30-90 ˆ 50 Well drained JC See No. 6.

Gerbera GP 15-25 L 70-75 Peaty JC Sow sharp end down, don’t cover completly.

Gesneria GP 14-21 L 70-75 Peaty S See No. 5.

Geum HP 21-28+ ˆ 65-70 Peaty 1/16” Reduce soil temperature at night.

Gilia HA 17 - Well drained 1/8” Sow outdoors and thin out.

Glaucidium HP 30-90 ˆ 50-55 Peaty JC

Glaucium HA 14-21 D 60-65 Well drained JC Transplant carefully, best sown In situ.

Globularia HP 10-30 L 55 Well drained S See No. 14. (Pre-chil for 3 weeks).

Gloriosa HHBb 30 70-75 Peaty 1/16”

Gloxinia GP 15-30 L ˆ 65-75 Peaty S See No. 5.

Gnaphalium HP 14-21 L 60-70 Well drained S

Godetia HA 7-14 60-65 Well drained 1/4” Can be sown in situ

Gomphrena HHA 6-8 L 70-75 Well drained JC

Gourds HHA 15-29 80 Peaty 1/4” Can also treat as No. 5.

Grass Tree HHP 30-180 L ˆ 65 Peaty S See No. 4.

Grasses HP, HHA 10-90 L ˆ 60-75 Peaty S

Grevillea HHSh 20-25 L 75-80 Well drained S See No. 13. (Soak for 24 hours).

Gunnera HP 14-60 ˆ 70-80 Peaty 1/16”

Guzmania GP 7-90 L ˆ 60-70 Peaty S See No. 5.

Gypsophila hA, HP 10-15 ˆ 70 Peaty JC

Hacquetia HP 30-180 ˆ 55 Well drained JC See No. 16.

Haemanthus GBb 7-42 60-65 Peaty JC

Haplopappus HP 21-30 60-70 Well drained 1/8”

Hardenbergia HHP 30-90 ˆ 55-65 Well drained 1/8” See No. 13. (Soak for 24 hours).

Harpephyllum GP 10-30 70-75 Peaty 1/4” See No. 13. (Soak for 24 hours).

Haworthia HHP 21-60 L 60-65 Well drained JC

Hedychium HHP 20-25 70-75 Peaty 1/16” See No. 13. (Soak for 2 hours).

Hedysarum HP 14-42 55-65 Well drained 1/16”

Helenium HP 7-10 70 Peaty 1/16” Can be sown in situ. Reduce soil temperature at night.

Helianthemum HP 15-20 70-75 Well drained S See No. 5.

Helianthus HA 10-14 70-85 Peaty 1/4” Can be sown in situ.

Helichrysum HHA 7-10 L 65-75 Well drained S

Heliophila HHA 14-21 60-65 Well drained 1/16”

Heliopsis HP 10-15 70 Well drained 1/16”

Heliotropium HHP 14-42 ˆ 65-75 Well drained 1/16”

Helipterum HA 14-20 65-75 Peaty 1/16” Can be sown in situ

Helleborous HP 30-545 ˆ 60-65 Well drained See No. 6. May need to go through two winters outdoors.

Hemerocallis HP 21-49 60-70 Well drained 1/8” See No. 14. (Pre-chill for 6 weeks).

Hemiphora GP 30-120 ˆ 70-75 Peaty JC

Hepatica HP 30-360 L 50-55 Well drained JC See No. 14. (Pre-chill for 3 weeks).

Heracleum HP 30-90 - Well drained 1/4” Sow in situ. See No. 6.

Herniaria HP 10-12 70 Well drained JC

Hesperis HB 20-25 L 70-85 Peaty S Can be sown in situ. Reduce soil temperature at night.

Heuchera HP 10-60 L ˆ 65-70 Well drained S

Hibiscus HHP, GA 15-30 ˆ 75-80 Peaty 1/16” Chip and soak. See Nos. 12 & 13.

Hieracium HP 21-30 50-60 Well drained JC

Hippeastrum HHBB 30-42 75 Pemy 1/8”

Hollyhock HA, HP 10-12 L 60-70 Peaty S Can be sown in situ.

Holmskioldia GSh 30-90 ˆ 60-65 Well drained JC

Hosta HP 30-90 ˆ 50 Peaty 1/16” Keep compost slighty moist.

Humulus HP 25-30 70-75 Well drained 1/4” Can be sown in situ.

Hunnemannia HHA 15-20 70-75 Well drained 1/16” Can be sown in situ. Makes a nice pot plant.

Hutchutinsia HP 14-30 - Well drained 1/4” Sow in situ.

Hyoscymus HB, HA 14-42 - Well drained 1/8” Sow in situ.

Hypericum HSh 30-90 ˆ 50-55 Well drained JC

Hypoestes GP 10-21 70-75 Well drained JC

Hyssopus HP 14-42 60-70 Peaty 1/16”

Iliamna HP 30-360 L ˆ 55-65 Well drained 1/16” See No. 14. (Pre-chill for 3 weeks).

Impatiens HHA 21-30 L ˆ 70-75 Peaty S See No. 5. Maintain a very high humidity until germination.

Incarvillea HP 25-30 55-65 Well drained S See No. 5.

Indigofera HHSh 30-90 ˆ 50 Well drained 1/8 See No. 13. (Soak for 24 hours).

Inula HP 14-42 55-65 Well drained 1/16” Can be sown in situ

Ionopsidium HA 14-21 55-60 Well drained 1/16” Sow in situ.

Ipomaea HHA 5-21 ˆ 70-85 Peaty 1/4” Chip and soak. See Nos. 12 and 13.

Iris HP 30-545 ˆ 60-70 Peaty 1/4” See No. 6. May take two winters outdoors.

Isatis HB 14-42 50 Well drained 1/16” Sow in situ.

Ixiolirion HBb 30-90 ˆ 50 Well drained 1/16”

Ixora GSh 30-120 ˆ 70-75 Well drained 1/16” See No. 14. (Pre-chill for 3 weeks).

Jacaranda GSh 10-15 70-85 Peaty JC

Jacobaea HA 8-21 60-65 Well drained 1/8”

Jacobinia GP 30-180 ˆ 75-80 Peaty 1/8” See No. 13. soak for 24 hours).

Jasione HP 10-21 70 Well drained JC

Jatropha GP 30-120 ˆ 65-75 Well drained 1/16”

Jovellana H/HHSh 30-90 ˆ 60-50 Well drained S

Kalanchoe GP 7-30 L ˆ 65-75 Weil drained S Likes good air circulation.

Kallstroemia HHA 14-21 ˆ 60-65 Well drained JC

Kaulfussia HA 21-30 - Well drained 1/4” Best sown in situ. Thin to 6².

Kentranthus HP 21-40 65-70 Well drained JC

Kirengeshoma HP 30-300 55-65 Peaty JC Keep compost uniformly moist.

Knautia HP 10-21 - Well drained 1/4” Best sown in situ Thin to 6’.

Kniphofia HP 10-30 70-75 Peaty 1/4” Reduce soil temperature at night

Kochia HHA 10-15 L 70-75 Well drained S

Lagerstroemia HHSh 15-20 L 70 Well drained S See No. 5.

Lagunaria GT 30-180 ˆ 68-70 Peaty 1/8” See No. 13. (Soak for 2 hours).

Lamium HP 30-60 65-70 Well drained JC

Lampranthus HHP 15-30 D 65-75 Well drained JC

Lantana HHP 42-60 ˆ 70-75 Peaty 1/8” See No. 13. (Soak 1 day in hand hot water).

Lapageria HHP 30-90 ˆ 70-75 Peaty 1/8” See No. 13. Soak for 3 days changing water 3/5 times per day

Lapeirousia HBb 30-90 ˆ 55-60 Well drained 1/8”

Larkspur HA 14-21 D 50-55 Peaty 1/16” See No. 14. (Pre-chill for 2 weeks). High temperatures cause dormancy.

Lasthenia HA 17-21 - Well drained 1/8” Best sown in situ Thin to 4”.

Lathyrus HP 20-30 ˆ 55-65 Peaty 1/4” Soak or chip the seeds. See Nos. 12 or 13.

Lavatera HA, HB, HP15-20 70 Peaty 1/16”

Lavender HSh 21-90 ˆ 55-65 Well drained JC See No. 14. (Pre-chill for 4-6 weeks).

Lawrencellida HHA 21-30 L 65-75 Well drained S

Layia HA 8-30 70-75 Well drained 1/8”

Leea GP 30-90 ˆ 75-80 Well drained 1/8” See No. 13.

Leontopodium HP 10-42 L ˆ 50 Well drained S See No. 14. (Pre-chill for 3 weeks).

Leptosiphon HA 17-21 55-65 Well drained 1/16” Best sown in situ.

Leptospermum HHSh 30-180 ˆ 60 Peaty 1/16”

Leptosyne HA 6-12 L 60-65 Peaty 1/8”

Leschenaultia GSh 30-120 ˆ 60-70 Well drained JC

Lewisia HP 365+ L ˆ 50 Well drained S See No. 14. (Pre-chill for 5 weeks).

Liatris HP 20-25 55-75 Well drained JC Reduce soil temperature at night.

Libertia HP 30-180 ˆ 50 Well drained 1/8” See No. 6.

Ligularia HP 14-42 ˆ 55-65 Peaty S Keep compost slighty moist.

Lilies HBb 30-365 ˆ 65-75 Peaty JC See No. 10 for more details.

Limnanthes HA 14-21 60 Well drained 1/16” Can be sown in situ

Limonium HP, HHA 10-20 D 65-70 Well drained JC Suworowii needs total darkness to germinate.

Linanthus HA 17-21 - Well drained 1/8” Sow outdoors and thin out.

Linaria HP 10-15 55-60 Well drained JC See No. 14. (Pre-chill for 3 weeks).

Linum HP 20-25 65 Well drained 1/8” Best sown in situ.

Lisianthus HHP 10-21 L 68-77 Well drained S

Lithops GP 10-40 L ˆ 75-80 Well drained S

Lobelia HHA,HHP 15-20 L ˆ 65-75 Well drained S Place seed of perennial types in fridge for 3 months (See No. 14).

Lomatia HHSh 30-180 ˆ 60-65 Well drained 1/8”

Lonas HA 5-7 D 70 Well drained JC Can be sown in situ

Lotus HHP 14-30 ˆ 55-65 Well drained JC Transplant into 3” pots.

Luculia HHSH 30-60 ˆ 55-60 Well drained JC

Lunaria HB 10-14 70 Well drained 1/8” Can be sown in situ

Lupin HP 15-60 D ˆ 55-65 Well drained 1/8” Soak or chip the seeds. See Nos. 12 or 13.

Lychnis HP 21-30 L 70 Well drained S See No. 12. (pre-chill for 2 weeks).

Lysichitum HP 30-60 ˆ 55-65 Peaty 1/4” Keep compost saturated by standing in water.

Lysimachia HP 30-90 ˆ 55-65 Peaty S Keep compost moist.

Lythrum HP 15-30 65-70 Peaty JC

Macropidia GP 30-90 L 60-65 Peaty S See No. 5.

Malope HA 14-30 65-75 Peaty JC See No. 14. (Pre-chill for 3 weeks).

Malva HP 5-21 70 Peaty 1/16”

Mandeville HHSh 14-30 65-75 Well drained JC Sow in 1/2 sand and 1/2 peat.

Mandragora HP 50-60 55-60 Peaty 1/8”

Marigold HHA 5-14 70-75 Peaty JC

Matricaria HP 5-21 L 65-75 Well drained S Reduce soil temperature at night.

Maurandia HHP 14-21 65-70 Well drained 1/16”

Meconopsis HP 14-28 ˆ 55-65 Peaty S Keep slightly moist. See also No. 5.

Melia GT 30-180 ˆ 55 Well drained 1/8”

Melianthus HHSh 30-180 ˆ 70-75 Peaty 1/16”

Mentzelia HA 5-21 55-60 Well drained JC

Mertensia HP 30-60 ˆ 55-60 Well drained 1/16” See No. 14. (Pre-chill for 3 weeks).

MesembryanthemumHHA 15-20 D 65-75 Well drained S

Metrosideros HHSh 30-90 ˆ 60-60 Peaty 1/16”

Mimosa GP 21-30 L ˆ 70-75 Well drained S See No. 13. (Soak for 20 minutes in almost boiling water).

Mimulus HHP, HP 7-21 L 70-75 Peaty S See No. 14. (Pre-chill for 3 weeks). Then No. 5.

Mina HHP 20-25 70 Well drained 1/4” Chip and soak. See Nos. 12 and 13.

Mirabilis HHA 7-21 L 70 Well drained S

MIXTURES: the different types in these groups will all germinate at

different times. Prick out each as it emerges and do not discard

Conifer Trees HT 30-365 ˆ 55-65 Peaty JC See Nos. 6 and 16

Deciduous Trees HT 30-365 ˆ 55-65 Peaty JC See Nos. 6 and 16

Wild Flowers HA,HP 30-180 ˆ 55-65 Well drained 1/16² See No. 6

Everlasting Fls. HHA 14-21 65-75 Well drained 1/16² Can be sown in situ

Everlasting Fls. HP 30-180 ˆ 65-75 Well drained JC See No. 6

Exotics GP 30-180 ˆ 65-75 Peaty JC Fls. to attract B/flies

HA 14-21 - Well drained 1/8² Can be sown in situ

Australian Bush GP 30-180 L ˆ 75-80 Peaty S

Shore/Coastal HB,HP 30-180 ˆ 55-65 Well drained JC

Silver/Grey Fol. HP,HHA 30-180 ˆ 55-65 Well drained JC

Succulents HHP 30-90 L ˆ 65-75 Well drained S

Moluccelia 21-35 L ˆ 60 Well drained JC Pre-chill for 5 days then 40°F temp. night gives best results.

Momordica HHA 14-21 65-75 Peaty 1/8” Sow seeds singly in 3’ pots.

Monarda HP 10-40 60-70 Peaty JC Reduce soil temperature at night.

Moraea HHBb 30-90 ˆ 55-60 Well drained 1/8”

Morina HP 14-42 50 Peaty 1/16”

Mucuna GP 21-90 65-75 Peaty 1/4”

Muscari HBb 42-60 60-65 Well drained 1/16”

Mutisia H/HHSh 30-90 ˆ 70 Well drained 1/16”

Myosotidium H/HHP 30-180 ˆ 65-70 Peaty 1/16”

Myosotis HB 14-30 D 65-70 Peaty S See No. 5 but keep in total darkness.

Myrrhis HP 14-42 55-65 Well drained 1/8” Can be sown in situ

Naranjilla GP 10-30 ˆ 70-80 Peaty 1/16”

Nasturtium HA 7-12 65 Well drained 1/4” Best sown in situ

Nemesia HHA 7-21 55-70 Peaty S See No. 5.

Nemophila HA 7-21 55 Well drained 1/16” Can be sown in situ.

Neperrthes GP 30-90 ˆ 75-85 Peaty S Dont let compost dry out. See also No.5.

Nepeta HP 7-21 60-70 Well drained JC Can be sown in situ.

Nerine HHBb 14-21 65-70 Well drained S Sow immediately, keep moist and place in a polythene bag.

Nerium GSh 30-90 L ˆ 65-75 Peaty S

Nertera GP 30-90 D ˆ 65-70 Well drained SC See No. 8.

Nicandra HA 15-20 70-75 Well drained JC

Nicotiana HHA 10-20 L 70-75 Well drained S

Nierembergia HHP 15-30 ˆ 70-75 Well drained JC

Nigella HA 10-15 65-70 Well drained 1/16” Best sown in situ. Resents transplanting.

Nolana HHA 14-30 60-70 Well drained 1/16” Can be sown in situ.

Nomocharis HBb 30-180 L ˆ 45-50 Well drained JC See No. 16

Notholirion H/HHBb 30-180 L ˆ 45-50 Well drained JC See No .16

Ocimum HA 14-42 L 55-60 Well drained S

Oenothera HP 15-30 L 65-70 Well drained JC Reduce soil temperature at night.

Omphalodes HP 14-42 65-75 Well drained 1/8”

Onopordon HP,HB 30-60 55-60 Well drained 1/4” Can be sown in situ.

Onosma HP 30-60 50 Well drained 1/16”

Orchid GP 90-365 L ˆ 65-75 Well drained S

Orchis HBb 90-365 L ˆ 65-75 Well drained S

Ornithogalum GBb 30-180 ˆ 55-60 Peaty 1/16” See No. 6

Orphium GSh 21-42 L 65-70 Well drained S

Osteospermum HHA,HP 10-15 L 60-65 Well drained JC

Oxalis HBb 14-60 55-68 Well drained JC

Pachypodium GP 30-180 L ˆ 65-75 Well drained S

Paeonia HP 365+ L ˆ 50-60 Well drained JC See No. 16. Keep shaded and moist.

Palms GP 60-180 ˆ 75-80 Peaty 1/4” See No. 2

Pansy HP 14-21 D ˆ 65-75 Well drained 1/16” See No. 14. (Pre-Chill for 2 Weeks.)

Papaver HP 10-30 D 55 Well drained S Best sown in situ. P. Orientale Needs light for germination.

Paradisea HP 30-180 ˆ 50 Well drained 1/16” See No. 6

Parnassia HP 30-180 ˆ 55-65 Peaty S Stand seed pan in a saucer of water to keep soil always moist.

Parochetus HP 30-90 ˆ 50 Well drained 1/16” See No. 13.

Passiflora HHP 30-365 ˆ 70-85 Peaty 1/4” See No. 13. Give the seed container an occasional soaking.

Pavonia GSh 30-60 ˆ 75 Peaty 1/16”

Peanuts GA 7-21 70-75 Peaty 1/4” Sow and place inside a polythene bag until germination.

Peltiphyllum HP 30-90 L ˆ 55-60 Peaty S Stand seed pan in a saucer of water to keep soil always moist.

Penstemon HP 18-21 L 55-60 Well drained JC See No.14

Pentas GP 25-40 70-75 Peaty S See No.5

Peperomia GP 15-30 70-75 Peaty S See No.5

Perilla HHA 15-30 L 65-75 Peaty S

Petrea GSh 30-60 L 65-75 Peaty S

Petunia HHA 10-21 L 70-75 Peaty S F1 hybrids and doubles may need 80°F to germinate.

Phacelia HA 12-30 D 55-65 Well drained 1/4” Best sown in situ. Total dark required.

Phaeomeria GP 30-90 ˆ 80 Well drained 1/8”

Phaseolus GP 30-60 65-70 Well drained 1/16” Chip and soak. See Nos. 12 an 13.

Philodendron GP 30-120 ˆ 75-80 Peaty 1/16”

Phlomis HP 14-42 60 Well drained JC

Phlox-Annual HHA 10-21 D 55-65 Peaty 1/16” Sow direct into pots as it resents transplanting.

Phlox-PerennialHP 25-30 D ˆ 70 Peaty 1/16” See No.14. (Pre-chill for 4 weeks).

Phormium HP 30-180 ˆ 60-65 Peaty JC

Phuopsis HP 30-40 L 50-60 Well drained S

Phygelius HP 10-14 70-75 Well drained JC

Physalis HP 21-30 L 70 Well drained S

Physostegia HP 21-30 55-75 Peaty JC Reduce soil temperature at night.

Phyteuma HP 30-90 ˆ 55-65 Well drained JC See No.6

Phytolacca HP 30-60 ˆ 65-70 Well drained 1/8”

Pilea GP 14-60 L ˆ 65-75 Peaty S See No. 5.

Pinguicula HHP 30-120 L ˆ 55 Peaty S See No. 5. Use a compost 1/2 peat and 1/2 sand.

Pittosporum HHSh 30-60 55 Well drained 1/16” Place seeds in a bag and dip in boiling water for few seconds.

Platycodon HP 15-30 L 70 Well drained S

Platystemon HA 14-30 55-65 Well drained 1/16 Sow in situ

Plumbago GP 25-30 70 Well drained JC

Plumeria GP 30-180 ˆ 65-75 Peaty 1/16” See No. 13.

Podolepis HHA 21-30 L 65-70 Well drained S

Podophyllum HP 30-180 L ˆ 55-60 Peaty JC Pre-chill for 3 weeks. Keep compost always moist.

Polemonium HP 20-25 70 Peaty 1/16” Reduce soil temperature at night.

Polygala HSh 30-60 L 60-65 Well drained JC

Polygonatum HP 30-545 ˆ 50 Well drained 1/16” See No. 6.

Polygonum HP,HHA 21-60 ˆ 70-75 Peaty 1/16” Do not overwater

Portulaca HHA 14-21 L 70-85 Well drained S

Potentilla HP 14-30 65-70 Well drained JC

Poterium HP 30-60 ˆ 50 Well drained JC See No. 6.

Primula-IndoorsGA, GP 20-25 L ˆ 55-60 Peaty S P.Sinensis needs darkness for germination.

Primula-OutdoorHP 21-40 L ˆ 60-65 Peaty S See No. 14. (Pre-chill for 3 weeks).

Proboscidia GA/HHA 15-42 ˆ 70-75 Peaty 1/4”

Protea HHT 30-90 ˆ 65-75 Peaty 1/4” Sow immediately.

Prunella HP 30-60 55-65 Well drained 1/16”

Psidium 30-60 ˆ 70-75 Peaty JC See No. 13.

Pulmonaria HP 30-42 60-65 Peaty JC

Pulsatilla HP 30-180 ˆ 60-70 Well drained JC See No. 6. Trim ‘tails’ off seeds before sowing

Pyrethum HHA, HP 30-60 ˆ 55 Well drained JC Doubleness of flowers increases in 2nd year.

Pyrola HSh 30-90 L ˆ 55 Peaty S

Ramonda HP 30-60 L ˆ 55-60 Well drained S

Ranunculus HP 30-90 ˆ 50 Well drained 1/16” See No. 6.

Raoulia HP 30-90 L ˆ 55-60 Well drained S

Ratibida HA/HB/HP 21-42 68-75 Well drained 1/8” Reduce soil temperature at night.

Rechsteineria GBb 30-60 70 Well drained JC

Rehmannia H/HHP 21-42 L 60-65 Well drained JC

Reseda HB,HA 5-21 L 70 Well drained S Extra care required when transplanting.

Rheum HP 21-42 60-65 Peaty 1/8”

Rhodanthe HHA 14-30 75-80 Well drained JC Can be sown in situ

Rhodochiton HHP 12-42 ˆ 60-65 Peaty JC

Rhodohypoxis HP 30-90 ˆ 50 Well drained JC Lime free compost required.

Rhoeo GP 14-60 65-70 Peaty JC See No. 13. (Soak for 1/2 hour).

Ricinus HHA 15-21 70-75 Peaty 1/4” These seeds are poisonous.

Rochea HHP 14-42 L 60-70 PBM S See No. 5.

Rodgersia HP 12-60 L 55-60 Peaty S

Roscoea HP 30-365 L ˆ 50-55 Well drained S See No. 16.

Rothmannia HHSh 30-90 ˆ 70-75 Peaty 1/8” See No. 13. (Soak for 5 hours).

Rudbeckia HHA, HP 5-21 L 70 Peaty S Fulgida see No. 14. (Pre-chill for 2 weeks).

Ruella HP 30-60 ˆ 65-75 Peaty JC

Ruta HP 30-42 60-65 Well drained JC

Sagina HP 10-21 55 Well drained JC

Saintpaulia GP 30-60 L ˆ 70-75 Peaty S See No. 5.

Salpiglossis HHA 15-30 D ˆ 70-75 Peaty S

Salvia HHA, HA 10-14 L ˆ 68-80 Well drained S For Patens & Superba see No. 14. (Pre-chill for 3 weeks).

Sandersonia HHBb 30-90 ˆ 75 Well drained 1/8” See No. 13.

Sanguinaria HP 30-90 ˆ 50-55 Well drained 1/16”

Sanguisorba HP 30-60 50-55 Well drained S

Sanvitalia HA 10-21 L 70 Well drained S Take care when transplanting.

Saponaria HA,HP 10-21 L 70 Well drained S See No. 14. (Pre-chill for 3 weeks).

Sarracenia HP 30-90 L ˆ 75-80 Peaty S See No. 14. (Pre-chill for 7 days) then No. 5.

Saxifraga HP 15-60 ˆ 65-75 Well drained JC See No. 6.

Scabiosa HA 10-15 ˆ 70-75 Well drained 1/16”

Schefflera GSh 20-30 75 Peaty 1/16”

Schizanthus GA 7-14 D 60-75 Peaty S

Schizopetalon HHA 6-21 60-65 Well drained 1/16”

Schizostylis HBb 30-90 ˆ 55-60 Well drained 1/16”

Scilla HP 30-180 ˆ 50 Peaty 1/16” See No. 6.

Scutellaria HP 14-180 ˆ 50 Well drained JC

Sedum HP 15-30 ˆ 50 Well drained S See No. 6.

Sempervivum HP 15-30 ˆ 70 Well drained S

Senecio HHA 10-21 L 65-75 Well drained 1/16”

Setcreasia HHP 30-40 70 Peaty JC

Shortia HP 30-60 ˆ 60-65 Peaty S See No. 14. (Pre-chill for 3 weeks).

Sidalcea HP 14-42 50 Well drained 1/8”

Silene HP 15-20 70 Well drained JC Can be sown in situ.

Silybum HA 14-21 55-60 Well drained 1/8” Can be sown in situ.

Simmondsia HHT 14-21 65-70 Well drained JC See No. 13. (Soak for 12 hours).

Sinningia GP 10-21 L 70 Peaty S

Sisyrinchium HP 30-180 ˆ 50 Well drained 1/8” See No. 6.

Smilacena HP 30-180 L ˆ 60-65 Peaty JC See No. 14. (Pre-chill for 3 weeks).

Smithiantha GP 15-40 L 75-77 Peaty S Very small seeds

Solanum GP 15-21 L 70-80 Well drained S The plants should be placed outdoors through the summer for pollination.

Soldanella HP 30-180 L ˆ 55-60 Well drained JC See No. 14. (Pre-chill for 4 weeks).

Solidago HP 14-42 50 Well drained JC

Sparaxis HBb 30-90 ˆ 50-55 Well drained 1/16”

Sparmannia GSh 21-30 65-75 Peaty JC

Specularia HA 12-30 - Well drained 1/16” Sow outdoors and thin out.

Spigelia H/HHP 30-60 L 65-70 Well drained JC See No. 14. (Pre-chill for 3 weeks).

Stachys HP 15-30 L 70 Well drained JC Reduce soil temperature at night. Grow on the dry side.

Stapelia GP 7-30 L ˆ 65-70 Peaty S Use 1/2 peat 1/2 sand.

Stenocarpus HHT 30-90 ˆ 65-75 Well drained JC

Stephanotis GP 15-90 ˆ 75-80 Peaty 1/16” Keep the compost slightly moist.

Stereospermum GSh 30-18O ˆ 65-75 Well drained JC

Stocks HHA 10-14 L 55-60 Well drained S Can be sown in situ.

Stokesia HP 25-30 70 Peaty 1/16”

Strelitzia GP 30-180 ˆ 70-75 Sand S See No. 1. Soak for up to 3 days changing the water daily.

Streptocarpus GP 15-30 L 55-65 Peaty S Very small seeds. See No. 5.

Streptosolon HHSh 30-90 ˆ 55-65 Well drained 1/16”

Stylomecon HA 14-21 - Well drained 1/16” Sow outdoors and thin out to 6”.

Succisa HP 10-21 ˆ 65-70 Well drained JC

Sutherlandia H/HHSh 21-30 60-65 Well drained 1/16” See No. 13. (Soak for 3 hours).

Sweet Pea HA 10-20 D 55-65 Peaty 1/4² File or soak seeds. See Nos. 12 and 13. Grow cool.

Symphyandra HP 21-30 L 60-65 Well drained JC

Tacca GP 30-270 ˆ 80-85 Peaty 1/8” Soak for 72 hours. See No. 13.

Tacitus HHP 30-90 L ˆ 50-60 Well drained S

Tecophilaea HBb 30-365 ˆ 50-55 Peaty 1/16” Keep compost slightly moist.

Tellima HP 30-90 ˆ 55-60 Well drained S See No. 6.

Tephrosia HP 21-42 65-70 Well drained JC Chip and soak. See Nos. 12 and 13.

Tetranema GP 14-30 65-75 Peaty JC

Teucrium HP 25-30 70 Well drained S

Thalictrum HP 15-21 ˆ 50-60 Well drained 1/8”

Thermopsis HP 15-30 70 Well drained 1/16” File or soak the seeds. See Nos. 12 and 13.

Thunbergia HHA 14-21 ˆ 70-75 Peaty JC Keep the compost slightly moist.

Thymus HP 15-30 L 55 Peaty S See No. 5.

Tiarella HP 14-90 ˆ 50 Well drained S See No. 6.

Tibouchina GSh 30-90 L ˆ 60-70 Peaty S See No. 5.

Tigridia H/HHBb 30-90 55-60 Well drained 1/16”

Tillandsia GP 30-90 L ˆ 60-70 Peaty S See No. 5.

Tithonia HHA 5-14 L ˆ 70- Well drained S

Torenia GA 15-30 L 70-75 Peaty S See No. 5.

Townsendia HP 30-90 ˆ 60 Well drained 1/16” See No. 6.

Trachelium HHP 15-21 L 55-60 Well drained S

Trachymene HHA 15-30 D 70 Well drained 1/16” Transplant carefully.

Tradescantia HP 30-40 70 Peaty JC Reduce soil temperature at night.

Tree Fems HHP 30-120 L ˆ 65-70 Peaty S See No. 4.

Trichosanthes HHA 14-30 65-75 Peaty 1” Sow singly in 2’ pots.

Tricyrtis HP 30-90 ˆ 65-70 Well drained 1/8” Keep compost slighty moist.

Trillium HP 545+ ˆ 60-70 Well drained S See No. 15. Requires two periods of at least 3 months in the frig.

Tripteris HA 5-14 60-65 Well drained 1/8” Can be sown in situ.

Trollius HP 30-365 ˆ 50 Well drained S See No. 14. (Pre-chill for 2 weeks).

Trop. SpeciosumHP 360-720 ˆ 55-60 Well drained JC

Tropaeolum HA 10-15 55-65 Peaty 1/4” Can be sown in situ

Tulipa HBb 60-90 ˆ 50 Well drained 1/8” See No. 6.

Tunica HP 14-60 ˆ 50 Well drained 1/16 See No. 6

Tweedia GP 30-90 ˆ 75 Well drained JC

Urospermum HP/HB 16-30 L 60-65 Well drained JC

Ursinia HHA 14-30 55-60 Well drained JC

Uvularia HP 30-180 ˆ 55-60 Peaty JC

Vallota HHBb 30-60 65-70 Peaty 1/16”

Veltheimia HHBb 30-90 ˆ 55-65 Peaty 1/16” Keep compost slightly moist

Venidium HHA 6-14 60-65 Peaty 1/8”

Veratrum HP 90-365 ˆ 55-60 Well drained 1/4² See No. 6 and No. 16.

Verbascum HB,HP 14-30 55-60 Well drained 1/16” Can be grown in situ

Verbena HHA,HP 14-90 D ˆ 65 Well drained 1/16” Bonariensis & Venosa. See No. 14. (Pre-chill for 2 weeks).

Verbesina HHA 14-30 60-65 Well drained 1/8”

Veronica HP 15-30 L 70 Peaty JC Reduce soil temperature at night.

Veronicastrum HP 21-40 L 55-60 Well drained JC

Vicia HP 21-40 65-70 Well drained JC

Vinca GA 15-30 D ˆ 70-75 Peaty 1/16”

Viola HP 14-21 D ˆ 65-75 Well drained 1/16” See No. 14. (Pre-chill for 2 weeks).

Viscaria HA 10-21 60-65 Well drained JC

Vriesia GP 7-90 L ˆ 60.7 Peaty S See No. 5.

Wahlenbergia HHA 14-28 L 60-70 Well drained S

Wallflower HB 10-14 65-70 Well drained 1/4” Sow in reserve bed, prick out 6² apart, plant out in October.

Waterlily GP 14-30 File seed and submerge in water at 75-85’F, change water twice daily.

Watsonia HBb 30-180 ˆ 55-65 Well drained 1/8” Keep the compost slimy moist.

Xeranthemum HA 10-15 70 Well drained JC Transplant carefully.

Xerophyllum HP 30-60 ˆ 55-60 Peaty JC

Yucca HA 30-365 ˆ 65-75 Well drained JC Filamentosa germinates at 55°F.

Zantedeschia HHP 30-90 L ˆ 70-80 Peaty S See No. 13. Keep compost quite moist.

Zauschneria H/HHP 30-60 L 60-65 Well drained JC

Zea HHA 5-14 70 Peaty 1/4” Sow seeds individually in peat pots.

Zinnia HHA 10-24 75-80 Peaty 1/16” Sow seeds individually in peat pots.

_______________________________________________________________________________________

TREES AND SHRUBS

Abies HT 21-30 L ˆ 68-75 Peaty S Soak overnight then pre-chill for 21 days. (No. 14).

Acer HT 30-365+ L ˆ 65-70 Peaty S Soak for 2 days then No. 15. (2 months warm moist, 2 months frig)

Ailanthus HT 30-90 L ˆ 50-60 Well drained S Chip, soak then No. 14 for 2 weeks.

Akebia HSh 30-180 L ˆ 50-60 Peaty S See No. 14. (4 weeks).

Albiza HSh/HT 30-90 ˆ 65-75 Well drained 1/8” Soak for 12 hours in tepid water before sowing.

Amorpha HSh 30-120 ˆ 50-60 Well drained 1/16” Soak for 12 hours in tepid water before sowing.

Andromeda HSh 30-60 L ˆ 50-60 Peaty S Stand seed pan in a saucer of water to keep soil always moist.

Araucaria HT 30-60 D 55-60 Peaty 1/4” Sow immediately

Arbutus HT 60-90 L ˆ 65-70 Peaty S See No. 14. (6-8 weeks).

Arundinaria HSh 30-90 L ˆ 70 Peaty JC Stand seed in a saucer of water to keep the soil always moist.

Asterolasia HSh 30-180 ˆ 55-65 Well drained 1/16”

Aucuba HSh 30-90 ˆ 65-70 Well drained 1/8”

Azalea HSh 50-90 L ˆ 55-60 Peaty S See No. 5 or No. 6. Keep shaded from direct sun.

Berberis HSh 60-180 L ˆ 50-65 Well drained S See No. 14. (8 weeks).

Betula HT 30-90 L ˆ 65-75 Peaty S See No. 14. (10 weeks).

Buddleia HSh 20-30 L 70-75 Peaty S See No. 14. (Pre-chill for 4 weeks).

Bupleurum HSh 14-60 55-60 Well drained JC

Calluna HSh 30-60 L ˆ 65-70 Peaty S See No. 14. (Pre-chill for 4 weeks).

Calocedrus HT 30-90 L 50-60 Peaty JC See No. 14. (Pre-chill for 4 weeks).

Camellia HSh 30-90 ˆ 70-75 Peaty 1/4² See No. 13 . May also benefit from No. 14.

Caragana HSh 14-21 L 65-70 Well drained S See No. 13.

Carpinus HT 30-365 L ˆ 65-70 Well drained S See No. 15. (1 month at 70°F then 4 months in frig.) or No. 16.

Caryopteris HSh 30-90 ˆ 65-70 Well drained JC

Catalpa HT 14-30 L ˆ 60-70 Peaty S Give seedlings good ventilation to prevent damping off.

Ceanothus HSh 30-60 L 65-70 Well drained S Soak overnight then treat as No. 14 for 2 weeks.

Cedrus HT 14-60 L ˆ 60-65 Well drained S Soak for 2-3 hours then treat as No. 14 for 3 weeks.

Cephalotaxus HSh 14-60 ˆ 60-65 Peaty JC

Cercis HSh 30-90 L ˆ 70-75 Well drained JC See No.13. Soak in hand hot water then No. 14 for 2-3 months.

Chaenomeles HSh 70-90 L ˆ 55-65 Well drained S See No. 14. (Pre-chill for 7-10 weeks).

Chamaecyparis HT,HHT 30-60 L 50-60 Peaty JC See No 14. (Pre-chilll for 3 weeks).

Chimonanthus HSh 63-90 L ˆ 50-60 Well drained S See No. 14. (Pre-chill for 5-8 weeks).

Chionanthus HSh 30-180 L ˆ 60-70 Well drained S See No. 14. (Pre-chill for 1 month)

Cistus HSh 7-30 L 65-70 Peaty S See No. 5.

Clerodendron HSh 60-90 L ˆ 65-70 Well drained S See No. 14. (Pre-chill for 4-6 weeks).

Colutea HSh 7-21 65-70 Well drained 1/16² Chip and soak. See Nos. 12 and 13.

Cordyline HHSh 30-60 ˆ 65-70 Peaty 1/16²

Cornus HSh 90-730 L ˆ 50-60 Well drained S See No.15. (2 months at 70°F then 3 months in frig) or No. 16.

Coronilla HHSh 30-60 65-75 Well drained JC

Cotoneaster HSh 180-365 L ˆ 70 Acid Peaty S See No.15. (3-5 months at 70°F then 3 months in frig) or No. 16.

Crataegus HSh 180-730 L ˆ 50-60 Well drained S See No.15. (3-5 months at 70’F then 3 months in frig) or No. 16.

Crinodendron H/HHSh 30-120 ˆ 55-65 Well drained JC See No.13. (Soak for 3 hours).

Cryptomeria HT 30-60 ˆ 55-65 Peaty 1/16²

Cupressus HT 30-90 L ˆ 65-75 Peaty S See No.14. (Pre-chill for 3 weeks).

Cytisus HSh 25-30 L 70-75 Well drained S See No.13. Transplant to final quarters whilst still small.

Daboecia HSh 30-120 L ˆ 55-65 Acid peat S Never allow compost to dry out.

Daphne HSh 150- 365 L ˆ 50-60 Well drained S See No. 15.(2 months at 70°F then 3 months in the frig)

Davidia HT 300-365 ˆ 50-65 Peaty 1/4 See No. 15.(3-4 months warm moist, 3-4 months frig.).

Decaisnea HSh 30-180 ˆ 55-60 Well drained 1/4

Elaeagnus HT/HSh 140-180 ˆ 50-65 Well drained 1/16 See No. 15.(4 weeks warm moist, 8-12 weeks frig.).

Enkianthus HSh 25-60 L ˆ 60-70 Peaty S See No. 14. (Pre-chill for 6 weeks).

Erica HSh 30-60 L ˆ 65-70 Peaty S See No. 14. (Pre-chill for 4 weeks).

Euonymus HSh 220-365 ˆ 50-65 Well drained 1/16 See No. 15.(8-12 weeks warm moist, 8-16 weeks frig.).

Fagus HT 30-365 L ˆ 50-60 Well drained JC Soak overnight then see No. 14 (pre-chill for 6 weeks) or No. 16.

Forsythia HSh 30-90 55-65 Well drained JC

FremontodendronHHSh/HSh 30-60 65-70 Well drained JC

Fuchsia HSh 21-90 L ˆ 70-75 Peaty S See No. 5. Soak in rain water for 3-4 days. Keep compost moist.

Gaultheria HSh 30-60 L 65-70 Peaty S See No. 14. (Pre-chill for 4-10 weeks). Acid soils only.

Genista HSh 14-30 55-65 Well drained JC See No. 13.

Gingko HT 30-60 L ˆ 70-75 Peaty 1/8 See No. 14. (Pre-chill for 8-10 weeks).

Gleditschia HT 14-30 65-70 Well drained JC Chip and soak for 24 hours. See Nos. 12 and 13.

Gymnocladus HT 30-90 ˆ 65-70 Well drained 1/4 Chip and soak in warm water for 24 hours. See Nos. 12 and 13.

Hamamelis HSh 270-365 L ˆ 50-60 Peaty 1/16 See No.15. (3 months at 70°F then place in frig. for 3 months).

Hebe HHSh 15-30 70 Peaty JC

Hibiscus HSh 30-60 ˆ 70-75 Well drained 1/16 See No.13.

Hippophae HSh 30-180 L ˆ 55-65 Well drained JC See No.14. (Pre-chill for 14 weeks).

Holodiscus HSh 30-180 ˆ 60-65 Well drained S

Indigofera HSh 30-60 65-70 Well drained 1/16 Pour nearly boiling water over seed and leave to soak overnight.

Jasminum HSh 20-30 70-75 Well drained JC

Juglans HT 30-180 L ˆ 50-60 Peaty JC See No. 14. (2-3 weeks). Place so that dividing line is at the top.

Juniperus HT 30-180 L ˆ 45-50 Peaty S Soak for 24 hours. High temperatures prevent germination.

Kalmia HSh 30-60 L ˆ 70 Sandy peat S See No. 14. (Pre-chill for 3 months).

Kalmiopsis HSh 30-60 L 65-70 Acid, sandy peatS

Koelreuteria HT 30-60 L ˆ 55-65 Peaty JC See No. 13. (Use boiling water) then No. 14 (place in frig. for 3 weeks).

Kolwitzia HT 40-70 L ˆ 65-70 Well drained JC Soak for 24 hours then No. 14. (Pre-chill for 4 weeks).

Labumum HT 30-60 65-70 Well drained 1/16 Chip and soak. See Nos. 12 and 13.

Larix HT 30-90 L ˆ 65-75 Peaty S See No. 14. (Pre-chill for 1 month).

Laurus HT 40-90 L ˆ 50-60 Peaty JC Soak for 24 hours then No. 14. (Pre-chill 1 month)

Ledum HSh 30-60 L ˆ 55-65 Acid peat S

Leycesteria HSh 30-60 60-65 Sandy peat JC

Liquidambar HT 14-365 L ˆ 65-75 Peaty S See No. 14. (Pre-chill for 3 months). Don’t let the seeds dry out.

Liriodendron HT 60-365 L ˆ 65-75 Peaty S See No. 16.

Loiseleuria HSh 30-60 65-75 Well drained JC

Lonicera HSh 180+ L ˆ 60-70 Well drained JC See No. 14. Place in frig. for 3 months. Keep temp. below 75°F.

Magnolia HT 120+ L ˆ 50 Well drained JC See No. 14. Place in frig. for 4 months.

Mahonia HSh 90-120 L ˆ 50 Peaty JC See No. 14. (Pre-chill for 3 weeks).

Malus HT 120-365 L ˆ 50 Peaty JC Soak for 24 hours then No. 14. (Pre-chill for 14 weeks).

Menziesia HSh 30-60 55 Sandy peat S Keep compost uniformly moist.

Morus HT 14-30 L 65-75 Peaty S See No. 5. or see No. 14. (Pre-chill for 1-3 months).

Myrtus HHSH 30-90 ˆ 55-65 Peaty JC See No. 13.

Nyssa HT 90-365 L ˆ 50 Peaty S See No. 14. (Pre-chill for 3 months).

Olea HHT/HT 30-120 ˆ 65-70 Well drained 1/8”

Olearia H/HHSh 30-60 L 65-70 Well drained S

Ostrya HT 365+ L ˆ 50-60 Well drained JC See No. 16.

Paeonia HSh 270+ L ˆ 70 Well drained JC See No. 15.

Parthenocissus HSh 60-180 L ˆ 60-70 Well drained JC See No. 13 then 14. (Pre-chill for 6 week).

Paulownia HT 30-60 L 55-70 Peaty S See No. 5

Philadelphus HSh 30-60 65-70 Well drained JC

Phlomis HSh 30-90 ˆ 65-75 Well drained JC

Phyllodoce HSh 30-60 L 55-65 Peaty S

Picea HT 30-60 L ˆ 55 Well drained S See No. 14. (Pre-chill for 21 days).

Pieris HSh 30-70 L ˆ 65-70 Acid Peat S See No. 5.

Pinus HT 30-60 L ˆ 55-65 Well drained S Soak seed, then No 14. (Pre-chill for 6 weeks).

Pittosporum HHSh 30-60 ˆ 55 Well drained 1/16” Place seeds in a bag and dip in boiling water for a few seconds.

Prunus HT 120-365 L ˆ 65-75 Well drained 1/16” Soak overnight then see No. 14. (Pre-chill for 4 months).

Pseudotsuga HT 30-180 L ˆ 75 Peaty S See No. 14. (Pre-chill for 8 weeks).

Ptelia HSh/HT 80-120 55-60 Well drained 1/8” See No. 14. (Pre-chill for 3 weeks).

Punica HHSH 30-40 L 70-75 Well drained S See No. 13

Pyracantha HSh 40-180 L ˆ 50 Peaty JC See No. 14. (Pre-chill for 6 weeks).

Quercus HT 120-365 L ˆ 50 Peaty JC Soak for 24 hours, then No. 14. (Pre-chill for 3 months).

Rhododendron HSh 50-90 L ˆ 55-60 Acid Peat S See No. 6. Keep shaded from direct sun.

Rhodotypos HSh 365+ L ˆ 55-65 Peaty JC See No. 15. (3 months at 70°F, 3 months chill, 3 months at 70°F).

Rhus HSh 30-90 ˆ 65-70 Well drained JC Chip or soak. See Nos. 12 and 13.

Robinia HT 7-30 L 65-75 Well drained S See No. 13. Soak in hand hot water.

Rosa HSh 30-365+ L ˆ 55 Well drained JC See No. 16 or No. 14. (Pre-chill for 3 months).

Santolina HSh 15-30 65-70 Well drained JC

Sarcococca HSh 30-120 55-65 Peaty JC

Sequoia HT 7-60 L ˆ 65-70 Peaty S

Skimmia HSh 30-180 L ˆ 50-60 Acid Peat S Soak overnight then No. 14. (Pre-chill for 4 weeks).

Sophora HT 10-21 70-85 Well drained JC Chip and soak seeds. See Nos. 12 and 13.

Sorbus HT 120-180 L ˆ 65-70 Well drained S See No. 14. (Pre-chill for 4 months).

Spartium HSh 7-30 70 Well drained JC Chip and soak. See Nos. 12 and 13.

Spiraea HSh 30-40 55-65 Well drained JC

Styrax HSh 30-90 ˆ 55-65 Well drained JC

Syringa HSh 14-60 L 70 Peaty S See No. 14. (Pre-chill for 3 weeks).

Tamarix HSh 30-50 L 65-70 Peaty S See No. 5.

Taxodium HT 14-60 L 70 Peaty S See No. 14. (Pre-chill for 30 days).

Taxus HT 365+ L ˆ 70 Peaty JC See No. 15. (3 months at 70°F, 3 months chill, 3 months at 70°F).

Thuja HSh 14-60 L ˆ 55 Peaty S See No. 14. (Pre-chill for 4 weeks).

Trachycarpus HT 40-90 L ˆ 55-65 Peaty S See No. 14. (Pre-chill for 4 weeks).

Tsuga HT 7-60 L ˆ 60 Peaty S See No. 14. (Pre-chill for 3 months).

Ulex HSh 14-21 65-75 Well drained JC See No. 13.

Vaccinium HSh 365+ L ˆ 65-75 Acid Peat S See No. 16.

Viburnum HSh 240-540 L ˆ 70 Well drained JC See No. 15. (3 months 70°F, 3 months chill, 3 months 70°F).

Wistaria HSh 30-60 55-65 Well drained 1/8” Chip and soak in hand hot water. See Nos. 12 and 13.

Zelkova HT 14-60 L ˆ 50-70 Peaty S See No. 5 or No. 14. (Pre-chill for 2 weeks).

1,883 posted on 04/15/2008 10:45:44 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

http://www.frugalfolks.com/files/food/Functions%20of%20Baking.txt

Functions of Baking Ingredients

By Sharon Lauterbach, Extension Assistant
Julie A. Albrecht, Extension Food Specialist

The following is a list of baking ingredients and a description of the
function each performs in baked goods. While substitutions can be
made, varying the proportions of ingredients in a recipe alters the
texture and flavor of the finished product.

FLOURS
Flour provides the structure in baked goods. Wheat flour contains
proteins that interact with each other when mixed with water,
forming gluten. It is this elastic gluten framework which stretches to
contain the expanding leavening gases during rising. The protein
content of a flour affects the strength of a dough. The different
wheat flour types contain varying amounts of the gluten forming
proteins. Hard wheat, mainly grown in midwestern U.S. has a high
protein content. Soft wheat, grown in southern U.S. has less protein.
In yeast breads, a strong gluten framework is desirable, but in cakes,
quick breads and pastries, a high protein flour makes a tough
product.

Bread flour is a hard wheat flour with about 12 percent protein. Bread
flour is used for yeast raised bread because the dough it produces
has more gluten than dough made with other flours. Sufficient gluten
produces a light loaf with good volume. Slices hold together, rather
than crumble.

Cake flour is a soft wheat flour that is 7.5 percent protein. The lower
gluten content causes products to have a tender, more crumbly texture
that is desirable in cake.

All purpose flour is blended during milling to achieve a protein content of
10.5 percent. This medium protein flour can be used for all baking
purposes. If using all purpose flour in place of cake flour in a recipe,
substitute 1 cup minus 2 tablespoons all purpose flour for 1 cup cake
flour.

Whole wheat flour may be substituted for part of the white flour in yeast
and quick bread recipes, but the volume of the finished product will be
reduced. Whole wheat flour contains the nutritious germ and bran as well
as the endosperm of the wheat kernel. Bran particles cut through the
gluten during mixing and kneading of bread dough, resulting in a smaller,
heavier loaf. If substituting a very coarsely ground whole wheat flour for
all purpose flour, use 1 cup plus 2 tablespoons whole wheat flour for every
cup of all purpose flour. To substitute whole wheat flour in a white bread
recipe, use half whole wheat and half bread flour for the best results.

Wheat germ, though not a flour, is often used in place of part of the flour
in recipes for flavor and fiber. Protein, vitamins, minerals, and
polyunsaturated fats are concentrated in the germ of grain kernels.
Wheat germ, preferably toasted, can be used in place of up to 1/3 of the
flour in a recipe.

The following non-wheat grain products are often used in baked goods.
They are rich in protein but most do not have the potential for developing
gluten. For this reason, at least 1 cup of wheat flour should be used for
every 1 cup of non-wheat flour so the product will not become too heavy.

Rye flour is often used in combination with wheat flour for bread. Light rye
flour can be successfully substituted for 40 percent of wheat flour in a
recipe without loss of volume. Medium and dark rye flours should be limited
to 30 percent and 20 percent, respectively, of the total flour amount.

Triticale flour is a hybrid of wheat and rye. It has an average protein content
higher than that of wheat flour. In yeast bread dough, triticale flour has
better handling properties than rye flour because it will form gluten, but does
not handle as well as wheat dough. For a good quality dough, ferment yeast
dough made with triticale flour for a shorter period than wheat flour dough.

Oat flour has a relatively high protein content, 17 percent, but does not form
gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in
bread.

Corn meal is coarsely ground dried corn. Corn flour is more finely ground corn.
Both corn flour and corn meal contain 7-8 percent protein on a dry basis.
Neither corn meal nor corn flour will form gluten. A grainy texture in cornbread
can be avoided by mixing the cornmeal with the liquid from the recipe, bringing
to a boil, and cooling before mixing with the other ingredients.

Rice flour has about 6.5-7 protein and does not form gluten. For people who do
not tolerate gluten, rice flour is an acceptable substitute for wheat, barley, rye
or oat flours. In baked products, 7/8 cup of non-waxy rice flour can be used in
place of 1 cup all purpose wheat flour.

Potato starch flour, another non-gluten forming flour is usually used in
combination with other flours. It has a mild potato taste. For substitutions, 5/8
cup of potato flour can be used for 1 cup of all purpose flour.

Soy flour contains 50 percent protein and is used primarily to boost the protein
content of baked goods. Soy flour cannot form gluten and does not contain
starch. Its use in large amounts affects the taste of baked goods and causes
them to brown quickly. An acceptable substitution is to take 2 tablespoons flour
out of each cup of flour in a recipe and add 2 tablespoons soy flour.

SWEETENERS
Sucrose, (table sugar) has many functions in food other than providing sweetness.
In small amounts, added sugar helps yeast begin producing gas for raising yeast
dough. Sugar in large amounts slows yeast fermentation; in a very sweet dough the
rising time is longer. Sugar tenderizes dough and batter products and may help the
baked product to brown. Moisture is retained better in sweetened breads than in
unsweetened breads. It is the sugar in cookie dough that causes spreading to
occur during baking. Reducing the amount of sugar by more than 1/3 can cause
loss of tenderness, moisture, browning, and sweetness. The volume may increase in
a bread recipe when sugar is reduced.

Fructose in crystal form is nearly twice as sweet as sucrose and is more expensive.
Fructose attracts more water than sugar, therefore, fructose sweetened products
tend to be moist. Baked products made with fructose will be darker than if they were
made with sucrose.

Honey is sweeter than sugar because it contains fructose. Honey has a distinctive
flavor. When using honey in place of sugar, use 3/4 cup plus 1 tablespoon honey in
place of 1 cup sugar and reduce the other liquid ingredients by 2 tablespoons. Even
when liquid is reduced, a product that contains honey will be moist because the
fructose absorbs moisture from the atmosphere. Too much honey may cause the
product to become too brown.

Molasses imparts a dark color and strong flavor to baked foods. It is not as sweet as
sugar. When using molasses in place of sugar, use 1-1/3 cups molasses for 1 cup
sugar and reduce the amount of liquid in the recipe by 5 tablespoons. Because
molasses is more acidic than sugar, it may be necessary to add 1/2 teaspoon baking
soda for each cup of molasses used in substitution for sugar. Replace no more than
1/2 the sugar called for in the recipe with molasses.

The following artificial sweeteners are available for home use. They provide sweetness
to homemade foods but lack the browning, tenderizing, and moisture retaining
properties provided by table sugar. Specially formulated recipes are often needed to
make a product with acceptable texture and appearance when using artificial
sweeteners. Because the different low-calorie sweeteners vary in sweetness and bulk,
package directions must be followed for the amount to use in place of sugar.

Saccharin is a heat stable noncaloric sweetener that, in its pure form is 200-300 times
as sweet as sucrose. Bulking agents are added to saccharin products to aid in
measuring. Saccharin has a bitter aftertaste.

Acesulfame K (Sweet OneSM) is a very low calorie sweetener that is 200 times as sweet
as sucrose. It is heat stable so it can be used in baked goods. For improved texture in
baked products, use acesulfame K in combination with granulated sugar. Acesulfame K
reportedly has no unpleasant aftertaste.

Aspartame, commonly known as NutrasweetSM, is not heat stable so it is not an
appropriate sweetener for baked goods.

SALT
Salt is used to enhance the flavors and sweetness of other ingredients in food. If salt is
omitted or reduced, other spices or flavorings in the recipe should be increased slightly.
In yeast dough, salt slows yeast fermentation. Omitting or reducing the amount of salt in
yeast dough can cause the dough to rise too quickly, adversely affecting the shape and
flavor of bread.

LEAVENING AGENTS
Baking Soda produces gas for leavening when combined with an acidic ingredient such as
vinegar, lemon juice, or molasses. The volume of quick breads, cookies, cakes, and some
candies depends largely on the amount of baking soda added to the batter or dough.
Reducing the amount of baking soda without replacing it with another leavening agent will
reduce the volume and lightness of the finished product.

Baking powder contains baking soda and the right amount of acid to react with it. Batters
made with double acting baking powder rise twice; once when dry and moist ingredients are
mixed together, and again when the product is baked.

Yeast is a living microorganism until it is destroyed by heat. As yeast grows and multiplies
it gives off carbon dioxide which causes the dough to rise. Its action is affected by the
addition or deletion of other ingredients such as salt and sugar. Using less yeast than
specified in a recipe causes the dough to take longer to reach the desired volume in the
rising stages.

FATS
Fat, in the form of solid shortening, margarine, or butter; or in the liquid form of oil
contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Fats enhance
the flavors of other ingredients as well as contributing its own flavor, as in the case of butter.
In baked goods such as muffins, reducing the amount of fat in a recipe results in a tougher
product because gluten develops more freely. Another tenderizing agent such as sugar can
be added or increased to tenderize in place of the fat. A small amount of fat in a yeast dough
helps the gluten to stretch, yielding a loaf with greater volume.

Shortening: Shortening is 100 percent fat and is solid at room temperature. It is often made
of hydrogenated (solidified by adding hydrogen) vegetable oils, but sometimes contains animal
fats. The flakiness of pastry comes from solid fat such as shortening or lard rolled in layers with
flour. In some recipes for cookies or cake, shortening is creamed with sugar to trap air. A lighter
product will result. There are emulsifiers in shortening to help emulsify shortening and liquid.
This means that oil and water stay mixed together, creating an even distribution of flavors and a
consistent texture in batters and dough.

Butter is made from cream and has a fat content of at least 80 percent. The remaining 20
percent is water with some milk solids. Butter imparts a good flavor without a greasy mouthfeel to
baked goods because it melts at body temperature.

Margarine is made from fat or oil that is partially hydrogenated, water, milk solids, and salt.
Vitamins and coloring are usually added also. The fat or oil can be of animal or vegetable origin.
Margarine has the same ratio of fat to non-fat ingredients as butter (80:20), and can be used
interchangeably with butter.

Reduced fat substitutes have less than 80 percent fat. These do not work the same as butter or
margarine in baked goods, though some specially formulated recipes can be found on the packages
of these products. Fat free margarines also are available and contain no fat. These margarines are
best used as spreads.

Oil is used in some muffin, bread and cake recipes. Oil pastry is mealy rather than flaky. To
substitute oil for butter or margarine, use 7/8 cup oil for 1 cup butter or margarine. If oil is used in
place of a solid fat for some cake recipes, the texture will be heavier unless the sugar and egg are
increased.

EGGS
Eggs serve many functions in baked goods. They add flavor and color, contribute to structure,
incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients.
Reducing or omitting egg yolks can result in less tenderness. Reducing or omitting egg whites can
result in less volume. Cakes made without the emulsifying action from the egg yolk may not have a
uniform flavor and texture. If a low fat, low cholesterol baked product is desired, use 2 egg whites
for 1 whole egg; the white has very little fat or cholesterol. When a recipe calls for an egg, the best
size to use is a 2 oz. Grade A large egg.

LIQUIDS
Liquids are necessary in baked goods for hydrating protein, starch and leavening agents. When
hydration occurs, water is absorbed and the chemical changes necessary for structure and texture
development can take place. Liquids contribute moistness to the texture and improve the mouthfeel
of baked products. When water vaporizes in a batter or dough, the steam expands the air cells,
increasing the final volume of the product.

Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds
flavor. When making yeast dough, milk should be scalded and cooled before adding to other
ingredients. This is done to improve the quality of the dough and the volume of the bread.

Juice may be used as the liquid in a recipe. Because fruit juices are acidic, they are probably best
used in baked products that have baking soda as an ingredient.

References:
American Home Economics Association. Handbook of Food Preparation. 8th edition. 1980.
Charley, H. Food Science. 2nd edition. New York: Macmillan Publishing Company. 1986.

Dobler, M. Gluten Intolerance. Revised edition. Chicago: American Dietetic Association. 1991.

McGee, H. On Food And Cooking: The Science And Lore of the Kitchen. New York: Macmillan
Publishing Company. 1984.

Penfield, M., and Campbell, A. Experimental Food Science. 3rd edition. San Diego: Academic Press,
Inc. 1990.

Rombauer, I., and Becker, M.R. Joy of Cooking. 13th edition. New York: Bobbs-Merrill Company, Inc.
1975.

File NF186 under FOODS & NUTRITION
A-2c, Selection
Issued March 1994
Electronic version issued July 1995
pubs@unl.edu

1,884 posted on 04/15/2008 1:28:46 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

http://www.frugalfolks.com/files/food/Cooking%20Tips%20from%20Sally%20Jo.txt

~*~ Be careful when eating mango - the juice will stain your clothing.

~*~ Pure maple syrup should be refrigerated after opening to keep mold
from forming. It can be refrigerated for up to 1 year.

~*~Always heat refrigerated syrup (or at least bring it to room
temperature) before pouring over pancakes or waffles.

~*~ Heat a bottle (glass) of syrup by placing it in a pan of hot water
over low heat. Or pour syrup into a pan and heat directly, then pour into
a pitcher. Heat ½ cup of syrup in the microwave at HIGH (100 % power) for
30 to 60 seconds, depending on how cold it is; slightly longer for a larger
amount.

~*~ Add a smoky flavor to burgers by mixing 1/3 cup diced, crisply cooked
smoked bacon or ham with the ground beef before forming into
patties. Since bacon and ham are salty, don’t add as much salt as you
normally would.

~*~ Hollowed-out grapefruit halves make great individual serving dishes
for fruit compotes or salads. Thick-skinned grapefruit make sturdier bowls
than those with thin skins. After the flesh and membranes are removed, put
the grapefruit shells in a large bowl of ice water in the fridge to make
them as firm as possible. Drain and blot dry just before filling.

~*~ Personalize store-bought cole slaw by stirring in shredded cheddar
cheese, apple, carrots or green or red bell pepper, caraway or celery
seeds, toasted almonds, sour cream, or a dash of balsamic vinegar.

~*~ To add a delicious flavor to pastry pie crusts, once the pie dough is
in the pan and fluted, sprinkle the bottom and sides with about ¼ cup
ground or finely chopped, toasted nuts. Use your fingers or the back of a
spoon to gently press the nuts into the pie crust; bake or fill as usual.

~*~ Adding ½ teaspoon peppercorns to a shaker full of ground pepper will
freshen the flavor and keep it shaking freely.

~*~ To cut a pocket in pork chops for stuffing, choose loin or rib chops
that are about 1½ inches thick (have your butcher cut some if those
displayed aren’t thick enough). Cutting from the fat side, use a sharp,
pointed knife to make a horizontal slit about inches wide almost to the
bone. Make the inside pocket larger than the actual slit. Fill the pocket
with stuffing and secure the opening with toothpicks.

~*~ Ounce for ounce, french fries contain 12 times the fat and almost 3
times the calories of a baked potato.

~*~ Though the most commonly available raspberry is red, there are also
black and golden varieties. The latter are usually available only in
specialty produce markets. If you can find all three colors, combine them
in a compote, topped by a dollop of softly whipped cream, for a spectacular
dessert.

~*~ Frozen bread is easier to cut into very thin slices for the
calorie-conscious.

~*~ To make messy sandwiches like sloppy joes less sloppy, buy unsliced
buns and cut off the top quarter of each bun. Hollow out the bottom
portion, then spoon the filling into it and replace the bun’s top.

~*~ Making crustless sandwiches ahead for a party? The edges will stay
fresher if you wait until just before serving to cut off the crusts. Stack
2 or 3 sandwiches at a time and cut the crusts off all at one.

~*~ Parboil dense foods like carrots or potatoes so they can be combined
with quick-cooking ingredients like celery in sautes. This insures that
all the ingredients will complete cooking at the same time, to the same
degree of doneness.

~*~ Bring out the flavor of sesame seed by toasting it, either in a dry
skillet over medium heat, or in a 350° oven. Stir occasionally, toasting
only until seed begins to turn golden brown.

~*~ It’s easier to perfectly center a gelatin-based mold if you first
rinse off the plate it’s to be turned out on with cold water.

~*~ When adding dried herbs to a cold mixture like salad dressing, give
them a boost by mixing them with just enough hot water to moisten. Set
aside 15 minutes before using.

~*~ Herb butter is wonderful on meats, vegetables, fish, bread - you name
it. Simply add about ¼ cup finely chopped fresh herbs (or about 1½
tablespoons dried herbs) to ½ cup softened butter and beat. Cover and
refrigerate for at least 3 hours before using. If the herb butter will
accompany hot foods like meat, it can be served cold. For breads, however,
remove it from the refrigerator 30 minutes before serving.

~*~ Make a big batch of herb butter and freeze part of it for up to 6
months to use at a later date.

~~*~~*~~*~~
Good friends are the sisters and brothers you found outside
your family.
~~*~~*~~*~~

Sally Jo

1,885 posted on 04/15/2008 1:32:55 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Will you please add me to your gardening ping list?

Thank you!

1,886 posted on 04/15/2008 5:51:40 PM PDT by TightyRighty

“Robyn

Here are a few for tubs and sinks in the bathroom.

Herbal Scouring Powder For Sinks:

1 cup baking soda
1/4 cup dried sage leaves, ground
1/4 cup rosemary leaves, ground
1 teaspoon cream or tartar
Combine all ingredients in a plastic or glass container, preferably
one with a shaker top. Shake well, sprinkle a small amount of powder
into sink and scrub with damp cloth or sponge. Rinse well with plain
water.

Whitening Scouring Powder:

1 cup baking soda
2 teaspoons cream of tartar
1/8 cup borax
1/4 cup grated lemon, orange, or grapefruit peel
(This combination of borax and citrus will kill germs and remove
stains).
Combine all ingredients as you would above, preferably with a shaker
top. Shake well, sprinkle into sink and scrub with cloth or sponge.

Lavender Soft Scrubber

(This will also make your hands really soft)
3/4 cup baking soda
1/4 cup powdered milk
1/8 cup liquid castile soap
5 drops lavender essential oil
water
Combine baking soda, milk, castile soap, and lavender oil in a
squirt-top bottle, then add just enough water to make a smooth paste. Shake
it up to mix it, then apply it to your surface, then wipe clean with
damp cloth or sponge.

Ok...for the toilet!
GErms-B-Gone Toilet Cleaner

The book says...”This is an antibacterial spray cleaner especially
formulated for cleaning the general surface area of the toilet and under
and behind the seat.

2 cups water
1/4 cup liquid castile soap
1 tablespoon tea tree essential oil
10 drops eucalyptus or peppermint essential oil
Mix all ingredients in a plastic spray bottle and shake well. Spray
on toilet surfaces and wipe clean with a damp cloth or sponge.

No Scrub Toilet Cleaner

Book says....This is for toilet bowls that have an everlasting ring
around them. You can employ this recipe just before going to bed; by
morning, even the toughest stains will have disappeared.
1 cup borax
1 cup vinegar
10 drops pine or lavendar essential oil
5 drops lemon or lime essential oil
Combine all ingredients in a plastic bowl or bottle and pour all at
once in the toilet bowl. Allow to sit overnight, then in the morning
simply flush.

Ok, Michelle...those are the best for the bathroom..I’ve got to
run...but here’s one for a kitchen sink that smells SO good!

Country Spice Scrubber

1 cup baking soda
3 teaspoons ground cinnamon
3 drops cedar or sweet orange essential oil
Combine all ingredients in an airtight container and shake well to
blend. Sprinkle a small amount of the powder into the sink and scrub
with a damp sponge...rinse well.
Hope these help you!!!!
Robyn

1,887 posted on 04/15/2008 7:13:24 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

To: TightyRighty

Hello and welcome to the group.

I have added your name to the list, as I post so many, I do not send many pings, once a week or so.

I hope you will join in and post what you find that we should know.

Trying to cover all the points of survival is impossible, so I go with what comes to mind or that I find.

Smiling at you, have a special day.

1,888 posted on 04/15/2008 7:20:55 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Subject: Peroxide/Oxy-Subje good health

This is what Oxi clean is... 3% peroxide; did you Know that????

This was written by Becky Ransey of Indiana

“I would like to tell you of the benefits of that plain little old
bottle of
3% peroxide you can get for under $1.00 at an y drug store. My husband
has
been in the medical field for over 36 years, and most doctors don’t
tell you
about peroxide, or they would lose thousands of dollars.”

1. Take one capful (the little white cap that comes with the bottle)
and
hold in your mouth for 10 minutes daily, then spit
it out (I do it when I bathe)

No more canker sores and your teeth will be whiter without expensive
pastes.
Use it instead of mouthwash (Small print
says ‘mouth wash and gargle’ right on the bottle)

2. Let your toothbrushes soak in a cup of “Peroxide” to keep
them free of germs.

3. Clean your counters, table tops with peroxide to kill germs
and leave a fresh smell. Simply put a little on your dishrag when you
wipe,
or spray it on the counters.

4. After rinsing off your wooden cutting board, pour peroxide
on it to kill salmonella and other bacteria.

5. I had fungus on my feet for years - until I sprayed a 50/50 mixture
of
peroxide and water on them (especially the toes) every night and let
dry.

6. Soak any infections or cuts in 3% peroxide for five to ten minutes
several times a day. My husband has seen gangrene
that would not heal with any medicine, but was healed by soaking in
peroxide.

7. Fill a sp ray bo ttle with a 50/50 mixture of peroxide and water
and keep
it in every bathroom to disinfect without harming your septic system
like
bleach or most other disinfectants will.

8. Tilt your head back and spray into nostrils with your 50/50 mixture

whenever you have a cold, or plugged sinuses. It will bubble and help
to kill the
bacteria. Hold d for a few minutes then blow your nose into a tissue.

9. If you have a terrible toothache and cannot get to a dentist right
away,
put a capful of 3% peroxide into your mouth and
hold it for ten minutes several times a day. The pain will lessen
greatly .

10. And of course, if you like a natural look to your hair, spray the
50/50
solution on your wet hair after a shower and comb it through. You will
not
have the peroxide burnt blonde hair like the hair dye packages, but
more
natural highlights if your hair is a light brown, reddish, or dirty
blonde It also
lightens gradually so it’s not a drastic change.

11. Put half a bottle of peroxide in your bath to help rid boils,
fungus, or
other skin infections.

12. You can also add a cup of peroxide instead of bleach to a load of
whites
in your laundry to whiten them. If there is blood on clothing, pour
directly on the soiled spot. Let it sit for a minute, then rub it and
rinse with
cold water. Repeat if necessary.

13. I use peroxide to clean my mirrors, and there is no smearing which
is
why I love it so much for this.

I could go on and on. It is a little brown bottle no home should
be without! With prices of most necessities rising, I’m glad there’s a
way
to save tons of money in such a simple, healthy manner.

Granny note:

If a caged bird, catches a feather and pulls it out, before it is time to moult, they can bleed to death.

The birds bleeding can be stopped with a few drops of peroxide, it will stop the bleeding.

It is my number one medicine, stops my bleeding from cuts and has worked a dog, who lost the fight.

Works on bug bites too, LOL, just pour it on.

granny

1,889 posted on 04/15/2008 7:57:36 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Prickly Pear Cactus Medicine
Treatments for Diabetes, Cholesterol, and the Immune System

By (author) _Ran Knishinsky_
(http://www.innertraditions.com/Contributor.jmdx?action=displayDetail&id=486)

ISBN-13: 978-0-89281-149-6
ISBN: 0-89281-149-8
Quality Paperback
Page Count: 144; 5.00 (width) x 7.75 (height)
Imprint: Inner Traditions
Availability: Usually ships within 1-2 business days.

Price: $9.95

(http://www.innertraditions.com/Shopping.jmdx?action=addToCart&sourcePage=%2FProduct.jmdx%3FsearchString%3D0-89281-149-8%26action%3DdisplayDetail%26selectedTextTypeKeynames%3D23%26id%3D867%26displayZoom%3D1&purchaseableId=867)
also available locally and on amazon.com

Book Excerpt

Chapter 3—The Healing Parts of the Prickly Pear Cactus

Very few plants in the botanical kingdom are a vegetable, fruit,
flower,
and, most importantly, a medicine. The prickly pear cactus is unique
among
cacti, and in fact among all plants, in that each part of the plant
may be used
for some healthful purpose. The fruit of the cactus—also known as the
pulp or
tuna—can be eaten much like other fruits. The pad is the source of
many
vitamins and minerals. The flowers, which grow from the fruit, are
used as
herbs. Each of these uses is detailed in the following sections.

Cactus Fruits

One of the tastiest parts of the prickly pear cactus is the fruit.
Although
low in calories, it is apt to satisfy the sweetest tooth and therefore
makes
an ideal treat for those watching their waistline. It is similar in
shape to
the kiwi and comes in its own convenient wrapper. It can be picked off
the
cactus and eaten raw or prepared in many different ways.

The most common preparations of the fruit are in the forms of
beverages,
syrups, candies, jellies, marmalades, barbecue sauce, and popsicles
(see
chapter 11). In the Caicos Islands and throughout various communities
in Latin
America, the fruit is used for making wine and other alcoholic
beverages.

The common name for the prickly pear fruit is tuna. Other names for
the
fruit include Indian fig and cactus pear. The fruit is becoming
increasingly
available in the United States in grocery and specialty stores. When
available,
it is offered for sale both fresh and dried. In Israel, where
exportation of
the cactus fruits has grown into a large, commercially successful
business,
the fruit is referred to as a â€œsabrah.â€ Interestingly, the word
sabrah is
also used to identify a person born in the land of Israel. According
to local
folklore, like the prickly pear fruit, the people of Israel have a
rough
exterior but are tremendously sweet and soft inside.

Vitamin and Mineral Content
The fruit is packed with co-factors that boost immunity. It contains
significant portions of the minerals calcium, magnesium, and
potassium. It also
contains a large proportion of antioxidant compounds, including
flavonoids, that
help protect against cancer and are chiefly responsible for protecting
the
body against the oxidation of cholesterol, a subject that will be
investigated
in chapter 4. Like the pads (see below), the fruit is high in vitamin
A in
the form of beta-carotene and also vitamin C.

Medicinal Benefits
The fruits of the prickly pear have been under intense focus by
researchers
in recent years. Scientists have noted positive links between the
consumption of the cactus fruit and its antihyperglycemic effects. In
a study published
by the International Journal of Pharmacognosy, researchers found that
the
daily intake of the prickly pear fruit yielded positive results in
laboratory
animals. For example, the Opuntia dillenii species of the fruit has
exhibited
a notable antidiabetic effect on rabbits. This species of fruit
produced
hypoglycemia in rabbits mainly by reducing intestinal absorption of
glucose.

Studies conducted at the University of Arizona by Dr. Maria Luz
Fernandez,
one of the prickly pearâ€™s key researchers, show the effects of diet
on
cholesterol metabolism. Her research includes the use of prickly pear
pectin, a
glutinous substance found in the cactus fruit. The results of the
tests point to
a decrease in plasma cholesterol, which is mainly a decrease in
low-density
lipoprotein. Other results also suggest that prickly pear pectin may
modulate
the bodyâ€™s glucose response.

Cactus Pads

The nutritional content of the fruit of the prickly pear is only
surpassed
by the nutritional content of the prickly pearâ€™s pads.

Vitamin and Mineral Content
The modest cactus pads of the prickly pear are a storehouse of
nutrients.
They include a healthy dose of the minerals potassium, magnesium,
calcium, and
iron. They are also particularly high in the dietary antioxidant
vitamin A
(in the form of beta-carotene) in levels comparable to spinach, and
high in the
antioxidant vitamin C.

Antioxidants are agents that restrict the deleterious effects of
oxidant
reactions within the body. Daily intake of antioxidants has shown to
be
effective in preventing the oxidation of arterial cholesterol and
reversing arterial
damage. In chapter 4, I will explore the role of antioxidants on
plasma LDL
cholesterol concentrations.

Amino Acids
The pads also contain a full range of amino acids, the building blocks
of
protein, including the eight essential amino acids not manufactured by
the
body. The benefits of amino acid consumption are far-reaching, as
protein is
involved in multiple chemical interactions within the body. It is
extremely rare
that a plant source provides such a high and broad composition of
amino
acids as the prickly pear. Its utility as a nutritional, high-fiber,
low-fat food
is amplified by this unique and exquisite amino acid profile. Vegans
and
vegetarians who rely on legumes such as soybeans and peas to fulfill
their
protein requirements will find in the nopal pads a high-quality source
of protein.

Medicinal Benefits
According to Charles W. Weber, professor of nutritional sciences at
the
University of Arizona, perhaps the most important component in the
cactus is its
dietary soluble fiber, which comes especially in the mucilage and
pectin.1
Mucilage is the sticky juice that oozes from the pad when it is
sliced. In
medical circles, this sticky substance is referred to as mucilaginous

polysaccharide. Interestingly, the polysaccharides are the primary
active ingredient of
other popular immune-stimulating herbs such as aloe vera, echinacea,
astragalus, and Oriental mushrooms.

Other recent medical studies on the prickly pear cactus pads have
explored
and verified their use as an â€œantidiabeticâ€ remedy. Studies
published in the
Journal of Ethnopharmacology and Diabetes Care have documented the
effectiveness of prickly pear pad use in the treatment of individuals
with type II
diabetes. Results of the studies have yielded strong positive results
showing a
noticeable hypoglycemic effect in patients with non-insulin-dependent
diabetes mellitus

1,890 posted on 04/15/2008 8:17:59 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

* Scrambled Eggs Arizona Style

* 1 or 2 cactus leaves
* 8 eggs
* 1/4 pound cheese
* Salt and pepper to taste
Scrub cactus leaves and remove spines. Use a potato peeler to cut
around
spiney nodules and remove. Slice cactus leaves into bite-size pieces.
Saute
cactus leaves in a small amount of butter for 5 minutes. Remove. Beat
eggs in a
mixing bowl and add shredded cheese and cooked cactus leaves. Pour in
heated
skillet and scramble. Serve warm.

* Pork Stew with Nopales

* 1 or 2 nopales pads
* 2 pounds lean pork roast, cut into cubes 2 cups water
* 3 fresh jalapeno peppers
* 1 clove minced garlic
* 1 pound tomatoes
* 2 cups chicken stock
* Salt and pepper to taste
Simmer pork in salted water for 2 hours or until cooked and tender.
About 30
minutes before pork is finished add prepared nopales sliced into
bite-size
pieces. Meanwhile, in a blender combine the garlic, jalapenos and some
water.
Puree until smooth. Peel the tomatoes, remove seeds and chop. In a
large pot
place the tomatoes, puree, pork and nopales. Add chicken stock and
simmer for
about 1 1/2 or 2 hours until tender. Salt and peper to taste.

* Sopa de Hongos y Nopales
(Mushroom-Cactus Soup with Roasted Tomatillos)

* 1 lb. nopales (cactus paddles)
* 1/2 lb. fresh tomatillos (about 6 medium), husked & washed
* 1/2 lb. ripe plum tomatoes (2 medium)
* 8 cloves garlic, unpeeled
* 2 small, fresh, hot green chiles (such as serranos), stems
removed
* 1 onion, cut in to 1/2” thick slices
* 8 cups defatted reduced-sodium chicken stock
* 8 large sprigs cilantro (oh no!)
* 2 small sprigs epazote (optional)
* 1/2 small hoja santa or 1/4 tsp. ground aniseed 1/2 tb. plus
1/2
tsp. vegetable oil
* 1 lb. fresh shiitake mushrooms, stems removed and caps sliced
salt to
taste
* 2 dried chiles pasillas, stemmed, seeded and cut into 1/4”
rings
Preheat the broiler. Carefully trim edges and cut the spines from
cactus
paddles; brush the paddles with 1/2 tsp. oil. Broil the paddles, 4”
from the
heat source, turning occasionally, until limp, 10-15 minutes. Cool, cut
in half
lengthwise, then cut each half into 1/4” wide slices. Set aside.
Place tomatillos and tomatoes on a baking sheet and broil, 4” below
the heat
source, until soft and blackened in spots, about 4 minutes. Turn and
broil
on the other side. Cool; peel the tomatoes.

Meanwhile, on an ungreased griddle or heavy skillet set over medium
heat,
roast garlic cloves and fresh green chiles, turning regularly, until
soft and
blackened in spots, about 15 minutes. Let the garlic cloves cool, then
peel.
Lay the onion slices on a piece of foil set on the griddle or in the
skillet
and roast until browned and softened, about 5 minutes per side.

Combine the roasted tomatoes, tomatillos, garlic, green chiles and
onions in
a blender or food processor (in batches, if necessary) with 2 cups of
the
chicken stock, cilantro, epazote, if using, and hoja santa or aniseed;
blend to
a smooth puree. In a large saucepan, heat 1/2 tb. oil over medium-high
heat.
When hot enough to make a drop of the puree sizzle, add puree all at
once.
Stir continually until darker and noticeably thicker, 5-7 minutes. Add
the
remaining 6 cups stock and mushrooms; simmer over medium-low heat,
partially
covered, for 30 minutes. Season with salt. (The soup can be made ahead
to this
point and stored, covered, in the refrigerator for up to 2 days.)

While the soup is simmering, preheat over to 350 degrees F. Spread the

chiles pasillas on a small baking sheet and toast until fragrant and
crispy, about
8 minutes. (The toasted chiles can be stored in an airtight container
for up
to 2 weeks.)

Just before serving, add the reserved cactus slices to the soup and
bring to
a boil. Ladle into warm soup plates and sprinkle with the toasted
chiles
pasillas. Serve immediately.

Makes about 8 cups, serves 8.

For an extra-hot soup, use four to six Habanero Chile’s instead of
ordinary
chile’s.

Jalea De Cacto (Cactus Jelly)

This is the best recipe that I have been able to find for cactus jelly
/
jam. However, it does not appear to be wholly satisfactory and some
notes on
possible improvements are appended.

Yield: 6 half-pints
Processing Time: 5 minutes
Temperature: High, Medium-high

* Prickly pears*
* 3 cups sugar
* 1/2 cup lemon juice**
* 6 ounces liquid fruit pectin***
* Boiling water
* Cheesecloth

1. Place prickly pears in a large saucepan or kettle. Cover prickly
pears
with boiling water, allow to stand for 2-3 minutes, and pour off
water. (This
aids in softening stickers of prickly pears.)
2. Peel prickly pears, cut into pieces, and place in a medium-sized
saucepan. Cover prickly pears with water and boil at high heat for 5
minutes.
3. Pour boiled mixture through cheesecloth. Drain as much juice as
possible
and discard seeds.
4. Measure juice. Combine 3 cups of cactus juice, sugar, and lemon
juice in
a large saucepan or kettle.
5. Bring mixture to a rolling boil. Reduce heat to medium-high, add
liquid
pectin, and cook mixture for 8-12 minutes, or until the mixture begins
to
thicken. Skim off any foam that may have formed.
6. Pour mixture into hot, sterilized, half-pint canning jars and seal
according to manufacturer’s directions.
7. Process jars immersed in a Boiling Water Bath for five minutes to
seal
the lids. Test seal when cooled.****

Notes

* Prickly pears are fruit from the prickly pear cactus (Opuntia sp.)
and may
range in color from yellow-green to deep purple-red and in colour in
size
from that of an apricot to 6-inches long. For this reason, there is no
accurate
way of judging how many pears it may take to obtain a given amount.

**The acidity of the lemon juice is needed to promote setting of the
pectin
which combines with the sugar to set when cold.

***Liquid pectin is added because, presumably cactus fruit does not
contain
sufficient pectin to set. Even so, cactus jelly made in this way may
“jell”
soon after processing or can take as long as 2 to 3 weeks. Clearly
native
American people making cactus jam did not traditionally have access to
liquid
pectin and probably sufficient pectin was obtained either by stewing
the peel of
the fruit which in this recipe is discarded, for a longer time with the
fruit
pulp before straining , or from another type of fruit containing
pectin . A
modern equivalent could be to use green cooking apples, and as a
starting
point I suggest about an equal weight of cooking apples to the weight
of cactus
fruit.

To test for pectin, put 1 teaspoon of juice into a small glass, allow
to
cool and add 3 teaspoons of methylated spirit. Shake gently and leave
for 1
minute. A jelly like lump indicates that plenty of pectin is present.
Lots of
small lumps indicate that little pectin is present and that the jelly
is
unlikely to set unless more pectin or another high pectin fruit is
added.

****This step should not really be necessary as a well-made jam /
jelly
should keep well for months without further sterilisation.

1,891 posted on 04/15/2008 8:24:22 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

nopalitos (nopales)

Information, recipe links, history and medicinal uses of this cactus.

http://www.gourmetsleuth.com/nopalitos.htm

1,892 posted on 04/15/2008 8:28:43 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

TEX-MEX TURKEY BURGERS

Yield: 6 servings
Source: “The Complete Diabetes Prevention Plan”
Info: http://diabeticgourmet.com/book_archive/details/60.shtml

INGREDIENTS

Burger Mixture:
- 1 cup sliced fresh mushrooms
- 3/4 cup chopped zucchini
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1-1/4 pounds 95% lean ground turkey or ground beef
- 1-1/2 tablespoons taco seasoning mix

Rest of Ingredients:
- 3/4 cup shredded nonfat or reduced-fat Monterey Jack
or Mexican-blend cheese
- 6 light wheat or multigrain burger buns
- 1/4 cup plus 2 tablespoons salsa
or ketchup (or mix half and half)
- 6 slices red or sweet white onion
- 6 slices tomato
- 6 lettuce leaves

DIRECTIONS

Place the mushrooms, zucchini, onion, and red bell pepper
in the bowl of a food processor and process until the
vegetables are finely chopped. Place the vegetables, ground
meat, and taco seasoning mix in a medium-sized bowl and mix
thoroughly. Shape the mixture into six 4-inch patties.

Grill the burgers over medium coals or cook under a broiler
for about 6 minutes on each side, until the internal temperature
of the patties reaches 165 degrees (160 degrees for ground
beef) and the meat is no longer pink inside. (To retain
moisture, avoid pressing down on the patties as they cook.)

Alternatively, coat a large nonstick skillet or griddle with
cooking spray and cook the burgers over medium heat for about
5 minutes per side. Sprinkle 2 tablespoons of the cheese over
each burger, cover the grill, and cook for another minute,
just until the cheese is melted.

Place each burger in a bun and top with some of the salsa
or ketchup, onion, tomato, and lettuce. Serve hot.

Nutritional Information Per Serving (1 burger):
Calories: 288, Carbohydrate: 29 g, Cholesterol: 66 mg, Fat: 6.3 g,
Fiber: 6 g, Protein: 32 g, Sodium: 658 mg, Calcium: 183 mg
Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean, 1 Vegetable

1,893 posted on 04/15/2008 8:30:02 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Corn & White Bean Chili

* 1 tbsp canola oil
* 1 med yellow onion — chopped
* 1 jalapeno pepper — chopped
* 1 red bell pepper — seeded & diced
* 1 med zucchini — diced
* 1 lg carrot — diced
* 2 lg cloves garlic — minced
* 1 28 oz can tomatoes — undrained
* 1 15 oz can corn kernels — drained
* 1 15 oz can white beans — drained
* 2 tbsp fresh parsley — chopped
* 1 tbsp mexican oregano
* 1 tbsp medium heat chili powder
* 1/2 tsp salt
* 1/2 tsp black pepper
In a large saucepan, heat the oil over medium heat. Add the onions,
bell
pepper, jalapeno, zucchini, carrots and garlic and cook, stirring,
until tender,
about 7 minutes. Stir in the remaining ingredients and bring to a
simmer.
Cook for 15-20 minutes over medium-low heat, stirring occasionally.
Remove the chili from the heat and let stand for 5 minutes before
serving.
Ladle into bowls and serve with cornbread or warm tortillas.

1,894 posted on 04/15/2008 8:31:49 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Natural Flea & Tick Recipe
Posted by: “tammyco5

Hello all,
I got this recipe from a Pug Rescue newsletter and the dog owner that
shared
this has several dogs and she swears by it. I haven’t used it yet
though.

NON TOXIC FLEA AND TICK RECIPE

Use this spray in place of toxic topicals.

Cut one washed lemon in thin slices, place in a large bowl, and pour
a
quart of boiling hot water over the top. Let sit overnight, strain, and
pour into
sprayer. Spritz 2-3 times per week over your dog.

Spray on your hands and pat on facial area and neck.

1,895 posted on 04/15/2008 8:39:16 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Beet Chili

1 tablespoon canola oil
1 medium yellow onion, diced
1 large stalk celery, chopped
2 cloves garlic, minced
3 cups water
2 cups diced beets
1 cup diced white potato, peeled
15-ounce can stewed tomatoes
2 to 3 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon salt
15-ounce can red kidney beans, drained
2 tablespoons tomato paste

Heat oil in large saucepan. Add onion, celery and
garlic; saute 5 minutes.

Stir in water, beets, potato,
stewed tomatoes, chili powder, oregano, basil, pepper
and salt; bring to a simmer.

Cook uncovered over
medium-low heat, stirring occasionally, until beets
and potatoes are tender, about 30 minutes.

Stir in
beans and tomato paste. Cook 10 to 15 minutes more
over low heat.

Remove from heat; let stand 5 to 10
minutes before serving.

From Tamara.

1,896 posted on 04/15/2008 8:43:32 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Homemade Hamburger Helper Recipes

Hamburger Helper Recipes
*You donâ€™t have to necessarily use hamburger or
pasta for these either. Try them with chicken, pork,
or tuna as a hamburger substitute and replace the
pasta with 1-Â½ c. Rice or 6 thinly sliced or shredded
potatoes.

Seasoning Mix
1/2 c. Nonfat dry milk
1/4 c. Corn starch
2 T. Cup beef bouillon powder
1 T. Minced onion flakes
1 tsp. Italian seasoning
1/2 tsp. Black pepper
1 T. Dried parsley
1 T. Garlic powder

Cheeseburger Macaroni
16 oz. Of noodles (your choice)
Seasoning mix

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water. Simmer covered about 2 0 minutes or until pasta
is tender. Add 2 c. Shredded velveeta and stir. Serve
hot.

Stroganoff
16 oz. Of noodles (your choice)
1/2 c. Dried mushrooms (can also use 1 c. Or more
fresh or canned)
Seasoning mix

Alfredo
16 oz. Of noodles (your choice)
1 envelope alfredo sauce mix
Seasoning mix

Chili Mac
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope chili seasoning

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water and 1-4 oz. Can of toma to paste. Simmer covered
about 20 minutes or until pasta is tender. Serve hot.

Skillet Lasagna
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope spaghetti seasoning

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water and 1-14.5 oz. Can of c rushed tomatoes. Simmer
covered about 20 minutes or until pasta is tender. Top
with 1 c. Shredded mozzarella cheese and Â½ c.
Parmesan cheese. Serve hot.

Taco Mac
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope taco seasoning

http://groups.yahoo.com/group/tamaras_recipe_haven/
For lots of wonderful recipes...come see for yourself

1,897 posted on 04/15/2008 8:47:13 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Blackberry Upside-Down Cake

Topping:
1/4 cup butter
1/2 cup firmly-packed brown sugar
1 1/2 teaspoon grated lemon zest (yellow rind)
1/4 chopped nuts (of your choice)
3 cups fresh blackberries

Preheat oven to 350 degrees F.

In a 10-inch cast-iron frying pan or a 9x2-inch cake
pan over low heat, melt butter or margarine. Stir in
brown sugar until blended. Remove from heat. Sprinkle
lemon zest over the brown sugar. Sprinkle chopped nuts
over the top. Arrange the blackberries in an even
layer over the nuts; set aside.

Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup butter, room temperature
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract

In a large bowl, combine flour, sugar, baking powder,
and salt. Add egg, milk, and butter; beat 2 minutes.
Add lemon zest, lemon juice, and vanilla extract; beat
2 minutes. Pour over blackberries in frying pan,
spreading evenly.

Bake 40 to 50 minutes or until a toothpick inserted in
center comes out clean. Remove from oven and cool 5
minutes on a wire rack. Run knife around edge of pan
to loosen; cover with a cake plate and invert. Serve
warm.

Makes 8 servings.

http://groups.yahoo.com/group/Fruits-n-Veggies-recipes/
Need more fruits and veggies in your diet?

1,898 posted on 04/15/2008 8:48:39 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

English Toffee

1/2 lb. milk chocolate
2 C. salted almonds
2 C. butter or margarine
2 C. white sugar
2 T. white corn syrup
6 T. water
1 tsp. vanilla extract

Cut chocolate fine; melt in double boiler over
lukewarm water (115ÂºF). Stir occasionally. Slice 1
cup of the almonds in halves lengthwise; coarsely chop
remaining nuts.

Melt butter or margarine in heavy frying pan; add
sugar, the almond halves, corn syrup and water; stir
until sugar is blended and no undissolved sugar
adheres to sides of pan. Cook very slowly until small
amount in cold water separates into hard but not
brittle threads (290ÂºF). Stir occasionally to prevent
burning. Add vanilla extract. Pour to 1/4-inch
thickness into a 10 x 15-inch buttered pan or
individual molds.

When cool, spread melted chocolate evenly over the
top. Sprinkle with remaining chopped almonds. When
hard, break into pieces; store in a tightly covered
container between wax paper layers. Makes about 3
pounds candy.

http://groups.yahoo.com/group/Candy-Recipes/

1,899 posted on 04/15/2008 8:49:51 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

Re: Growing your own Potatoe Plants in a Small Space..
Posted by: “Jan

Joyce,

I currently have four 33 gallon trash cans ($10 each at Dollar General
here) planted with four different varieties of potatoes in them. One
barrel each of Red, white, blue and yukon gold potatoes.

We drilled holes in the bottom of each of these plastic trash barrels
that were big enough to let excess water drain out, but not let the
soil
out.

Then we added 4-6 inches of good garden soil in the bottom of each
barrel. I placed 16 small seed potatoes on the dirt in each barrel and

then topped with about 4 inches of packed hay.

The top of the barrels then had a piece of tulle/netting (under $1 per
yard at Wal-Mart) over the open top and tied it in place. This allows
the rain and sunlight to get in, but keeps potato bugs out.

The barrels are placed not in my fenced and wire roofed garden (an
aviary to keep my free ranging birds out) but behind our garage, under
the drip line of the roof.

As the sprouts break through the hay more hay and maybe a little more
garden soil will be added until the sprouts reach the top of the
barrel.
The potatoes will grow upward with this planting method all the way
from
the bottom to the top.

Harvest time I’ll spread out a tarp and dump the barrels over 1 at a
time and pick my potatoes up—no shoveling!

The left over “soil” will be added to my lasagna garden. The barrels
cleaned well to prevent any potato diseases from developing and I’ll
start over again using the smaller potatoes of the harvest.

When freezing weather in near I’ll surround the barrels with either
bags(recyled feed sacks) of leaves (I’ve got 90 acres of trees) or
bales
of hay for insulation. This will allow year round potato growing. I
have a friend who does this, he also grows them in stacks of tires.
This
is my first time of doing this.

My potatoes were planted on St. Patrick’s Day, just as my granny always

did. I checked them last week. Despite record breaking rains, freezes

and such all the potatoes are putting up good sprouts.

The benefits of this system are:

1. Valuable garden space is saved
2. My free ranging birds won’t be able to destroy the plants
3. No potato bugs
4. Easy harvest
5. Makes potato growing a year round project.

Jan who is in zone 6b in NE OK

1,900 posted on 04/15/2008 8:54:38 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/1990507/posts?page=451 SURVIVAL, RECIPES, GARDENS, & INFO)

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