WEEKLY GARDEN THREAD VOLUME 26 JUNE 28, 2013

Free Republic | June 28, 2013 | greeneyes

[TEXOKIE]

Thanks, TArcher. Could you elaborate on your suggestion that it is air providing an important part of the equation?

The romaine root had been nicely trimmed at the grocery store, no little rootlets, and still so far, it hasn’t seemed to generate any more. Sitting in a bowl of water with root hormone in it, along with the bodies of several fruit flies that investigated and didn’t make it out.

Interesting about the cilantro. Isn’t the seed for cilantro coriander?

[TEXOKIE]

LOL! People do throw away the most amazing things! Several years ago in January in the middle of a snow storm, Darlin rescued a lovely potted geranium plant which was next to a dumpster. We took it home and it has lasted about 5 years. It is now fading, but has had a good run if we aren’t able to help it last longer!

[TEXOKIE]

Thanks for the info on the garlics. I do wonder if you would be willing to clarify something for me, however. You stated, “if you plant them [top garlic], you only get a small, solid bulb the first year; then you plant that the following year and get a full sized bulb composed of cloves.”

When you say, “then you plant “THAT” the following year,” does the “that” refer to the the next top garlic generated, or to the single bulb from the top garlic you had planted?

You are correct about the smallness of the wild garlics. Ours are indeed tiny! I was using them for a while, and they are flavorful, but quite a bit of trouble to use. I’m not presently trying to utilize them, but am glad they are around if I ever need them! They would probably be best used if smashed and put into a canvas tea bag and boiled in a broth for soups.

[TEXOKIE]

BTW thanks for the link.

[TArcher]

Thanks, TArcher. Could you elaborate on your suggestion that it is air providing an important part of the equation?

Welcome FRiend.

Air -- more specifically, Carbon Dioxide in the Air:

 

"In the Calvin cycle, atmospheric carbon dioxide is incorporated into already existing organic carbon compounds, such as ribulose bisphosphate (RuBP).^[5] Using the ATP and NADPH produced by the light-dependent reactions, the resulting compounds are then reduced into triose phosphate. Of every six triose phosphate molecules produced, one is removed to form further carbohydrates and five are "recycled" back into the cycle to regenerate the original carbon dioxide acceptor, RuBP...."

http://en.wikipedia.org/wiki/Photosynthesis

 

 

 

 

[TArcher]

>>Interesting about the cilantro.
>>Isn’t the seed for cilantro coriander?

Yes.  What I'm looking for by trying to grow some is this:

"Coriander roots have a deeper, more intense flavour than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes."

Very tasty.

Also, there are some nice medicinal side effects associated with this herb:

Coriander has been documented as a traditional treatment for type 2 diabetes.^[24] A study on mice found coriander extract had both insulin-releasing and insulin-like activity.^[25]

Coriander seeds were found in a study on rats to have a significant hypolipidaemic effect, resulting in lowering of levels of total cholesterol and triglycerides, and increasing levels of high-density lipoprotein. This effect appeared to be caused by increasing synthesis of bile by the liver and increasing the breakdown of cholesterol into other compounds.^[26]

^{http://en.wikipedia.org/wiki/Coriander}

It's one of those nice things that smells good, tastes good... and is actually good for you.

 

 

[tubebender]

GREAT PHOTOS at that website Marcella!!!

[TEXOKIE]

KEWL! Thanks for the graphic explanation! That works even inside? We don’t have any grow lights on it or anything.

BTW, it’s now 2 1/2 inches tall!

[TEXOKIE]

LOL! Darlin just up-ended it to look, and IT IS STARTING TO SHOW TINY ROOTLETS!!!

(Happy Dance!)

[TEXOKIE]

That is wonderful information about the coriander/cilantro. I knew it was good for us, but had not realized its possible use to help with management of diabetes. I’m printing out your post for my files on herbs!

Did not know that about the intense flavor of the root.

I wonder if coriander sprouts might have an intensity...

[Marcella]

“GREAT PHOTOS at that website Marcella!!!”

That’s what I thought, too. Every life phase of the walking onion is there. What a strange plant.

[ApplegateRanch]

“That” is the bulb produced, not the next top-set.

[TEXOKIE]

Ahhhhh! That helps a lot in my understanding! Thanks so very much for the clarification!

[TArcher]

It’s interesting that Comrade Chairman Obama & Co. never mention this...

http://foodmachine.org/about/

Aquaponics works — and it has the potential to liberate Individuals and communities from the claws of centrally controlled community “organizers” like him and his puppet masters, forever.

[TArcher]

>>That works even inside?

What you see with your eyes indicates that, to some degree, it does.

http://www.ehow.com/how_7810396_measure-effect-light-photosynthesis.html

[TEXOKIE]

How cool is that?!

[TEXOKIE]

“What you see with your eyes indicates that, to some degree, it does.”

LOL! Good point!

Thanks for the link on photosynthesis.

I have a further report on the romaine stump. It definitely has the rootlets now, and the leaves now LOOK like romaine leaves.

My plan next is to pot the stump in a small pot in a few days, and see if it is happy outside. We need another head of romaine, and the plan is to buy another head and see if we can duplicate our success and get another plant going!

Happy 4th of July to you and to all!

[TArcher]

It's REVOLUTIONARY cool.

Happy Independence Day.

[TEXOKIE]

LOL!

[tdscpa]

In my experience, all bell peppers basically taste the same. I “believe” the yellow, gold, and orange ones are sweeter than those that turn red or purple, or those that start out and stay lilac or purple from the start.

I bought some seed for a “Sweet Chocolate” pepper that was supposedly the sweetest bell pepper. I think it tastes very sweet. Unfortunately, it looks like something your neighbor’s dog would leave in your yard.

You can pick bell peppers anytime they are large enough to be useful. There is no “ripeness” standard. They will taste the same the day they first appear as they will at the time they start to change color. I pick some in mid-summer for use in salads. The peppers later in the year from the same plants will be grilled. Later, some will be stuffed and frozen for winter use. Unfortunately, this year, mostly due to late planting, partly due to the ferocious winds my garden has experienced, it appears I may have about 25% death loss on the 45 pepper plants (all bell peppers), I set out.