Some, but not all, of my plants, today, January 28th.
Month: January 2021
I cut six clippings from one of the rosemary plants, stripped the last 3-4 nodes on each, scraped the outer layer of stem off with a scalpel, and put them in a cup of water. They will probably root in anywhere from 4 to 8 weeks. Or they’ll die! Who cares. It’s basically just twigs
I’ve kept this plant inside since June 2020 and picked the first fully ripe red pepper from it today. It was about 70% the size of a grocery store red pepper, but marginally sweeter. It took a long time though. Good thing I don’t eat a lot of peppers.
I didn’t thin the oregano enough when transplanting seedlings into their small pots. So I put some of them into a window box with a few lil skewers. It’s a ground cover but it’s also my plant and I want it to go up onto the sticks.
You can do anything you want in life. You’re in charge of everything you credibly believe yourself to be, when it comes to oregano, anyway.
The swiss chard seedlings have really overgrown the seedling tray.
Godspeed! You Red Fuckers
What the fuck! This sucks! I’m not trying to grow bugs! Hope you like living outside mfs!
I cut most of the plant back and dried the clippings. Then I put the plant outside. I can’t have bugs in my house. Please understand. We’re all making hard choices.
I don’t think I’ve ever bought parsley where the leaves got this big. I didn’t do anything special and it tastes normal. They probably just harvest it quicker to put it in stores.
Kiss my ass! Stop bolting!
It was time to repot the cilantro. Before (above) and after (below)
Some garlic sprouted in the bin of garlic and onions in the kitchen, so I planted it. This is before I covered the shoots/bulbs with about 2″ of soil. I’d post an after picture but it looks like a bowl of dirt.
Here’s a book about garlic that tells you how to store and cook with it. But I don’t think it has any “healing effects.”