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Post by Deleted on Mar 8, 2015 21:03:26 GMT
I use a lot of bay leaves. I have a plant, which used to sit in my window and now is in the ground. You might want to consider that, K. They make great house plants.
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Post by Deleted on Mar 9, 2015 14:23:20 GMT
Well, I bought my bay leaves at the Indian supermarket in a British package imported from Turkey.
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Post by Deleted on Mar 5, 2016 16:35:50 GMT
I am currently nurturing three stems of mint in a glass of water, and the roots have begun to appear, so all is well. I have done this in the past successfully.
Does anybody know if this works with basil, too? I just bought a lovely package of fresh basil and there is more than I will be able to eat, so it would be good if I could start a basil plant or two.
My window box is awaiting the spring planting, and I plan to grow 100% herbs in it. (Need to buy some parsley seeds when I think of it...)
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Post by breeze on Mar 5, 2016 17:54:26 GMT
Yes, the basil will send out roots in water. Thalassa Cruso (remember her?) suggested using a glass wider at the top than the bottom. After the roots get to be 1/4 to 1/2 an inch long, you begin to add potting soil a bit at a time, so that soon the roots will be adapted to soil and then you can easily pot them on.
I used to buy impatiens seedlings early and pinch off side stems to root.
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Post by Deleted on Mar 5, 2016 18:06:54 GMT
Thanks!
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Post by Deleted on Mar 22, 2016 14:10:56 GMT
Two of my mint stalks put out sufficient roots to be potted this week. Unfortunately, the basil failed miserably.
My cilantro seeds have finally sprouted, unless they are dill seeds. I have been waiting so long that I have forgotten.
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Post by bixaorellana on Mar 22, 2016 15:23:24 GMT
I don't start plants in water. Even though it's satisfying to see the roots that way, I feel the roots started in dirt are stronger. Kerouac, try cutting a few pieces of basil close to a node, stripping off the bottom leaves, then pushing those cuttings into wet soil, covering the stem up a couple of nodes. Kind of press the dirt around the stem. You should be able to see the remnants of the sprouted seeds & tell them apart that way. Or ~ Baby seedlings of cilantroand Baby seedlings of dill (the one in the middle)
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Post by Deleted on Mar 29, 2016 15:43:35 GMT
Definitely dill seeds, he stated tentatively.
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Post by bixaorellana on Mar 29, 2016 15:49:51 GMT
Better start whipping up some borscht or gravlax.
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Post by Deleted on May 16, 2017 17:10:57 GMT
I discovered an herb I never knew existed. Papalo ((Porophyllum ruderale),. It is an annual that grows quite heartily here I've been told.
The leaves taste like a cross between arugula aka roquette, and cilantro with maybe a hint of lime?
Why have I not heard of this fabulous herb before? I, who have been cultivating culinary herbs since the 1970's and I have never run across it until recently and bought my first plant today.
Bixa??? surely you must know it.
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Post by Deleted on May 16, 2017 17:40:35 GMT
I have never heard of it either, so I read the Wikipedia article and then I looked at the French version which says that one of the common names is "Bolivian coriander."
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Post by Deleted on May 16, 2017 17:45:47 GMT
I can see that. I believe it has some Aztec origins.
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Post by bixaorellana on May 16, 2017 23:07:40 GMT
Ahem. anyportinastorm.proboards.com/post/77844/thread <-- be sure to click the link in that post also ~ anyportinastorm.proboards.com/post/127402/thread <-- another good link for chepiche, a relative of papaloquelite pee ess ~ coincidentally, this past weekend I was walking down a street in my neighborhood & spied papaloquelite growing in cracks of the sidewalk. I pulled some, & now have three little plants going. If they thrive, they'll set seed (fluffy like dandelions) furiously and I'll have it all over the place next year.
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Post by Deleted on May 16, 2017 23:30:38 GMT
I vaguely recall those posts but never would have made the connection with the Spanish name that you use.
Why did you never tell me about this marvel of an herb??
I didn't like reading about the bolting in the heat part of one post. Damn!! Well, here's hoping it survives. If not, I found a couple seed sources online.
I first saw it in a friend's garden this past winter and inquired about it. I then forgot all about it until I was at the Farmer's Market today and there it was!!!
My friend's plant was quite robust back in December. The one I bought is not very big.
I can think of a gazillion ways I would use it. The flavor is sublime.
I wonder if Don Cuevos could share his experience with it.
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Post by kerouac2 on May 6, 2018 14:51:01 GMT
I should be able to start harvesting my new crop of dill within about a week.
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Post by kerouac2 on Nov 15, 2019 15:59:01 GMT
I am one of those people who, over the years, as my gustatory horizons expanded due to travel and the arrival of new foods in my area, decided that flat parsley (Italian, Lebanese, whatever you call it) and cilantro were better than curly parsley in every possible way.
But you know what? I have changed my mind. I absolutely love curly parsley. I like the way it looks, I like the way it smells, I like the way it tastes. It is my favourite. I still like the other kinds, but curly parsley is better.
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Post by lagatta on Nov 15, 2019 23:07:24 GMT
It is very pretty, but I prefer the flatleaf kind. Stronger and easier to finely mince. However, I have found a sturdy hybrid of parsely and stem celery that is very hardy and has a good flavour.
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