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Post by mickthecactus on May 12, 2022 12:15:07 GMT
Here’s the finished herb wall after I added the Basils yesterday.
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Post by bixaorellana on May 12, 2022 15:33:07 GMT
That looks wonderful, Mick! I see tarragon and thyme on the top row and I believe #s two and three on the second row are mint & chives. Does that mean the other four pots are the basils? Which ones did you plant? The past week or so it has been a daily contest between me and the sun. I try to keep the basils watered and the sun is determined to dry them out & fry them.
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Post by mickthecactus on May 12, 2022 17:51:56 GMT
Top row left to right French Tarragon and thyme. Bottom row oregano (English pronunciation), mint, chives, sage, sweet basil, Thai basil, lemon basil.
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Post by kerouac2 on Jul 23, 2022 15:17:42 GMT
My dill was all done, so I yanked it out and replaced it. With the weather we've been having (and my diligent watering), the new seeds sprouted frighteningly fast.
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Post by bixaorellana on Jul 25, 2022 15:19:05 GMT
Quoting from Mick in "What's in Bloom" ~ ... cinnamon basil. Most basils look pretty scruffy when they flower but I think this is really pretty. It really is! I planted a whole bunch of basil, just because I like it so much and like to see it growing. I bought two little pots of it from a woman selling it in front of the market. Whoever had planted it did so by poking a hole in the soil and pouring the entire contents of a packet of seed into the hole. So what I had was two pots of very skinny basil with the roots all tightly tangled. They were so stressed that some were already making flowers, so I knew one had white flowers and one had purple. Anyway, I planted many of them out in good soil and gave the rest away. In one planter they were so successful that it was hard to keep them watered, so I decided to harvest them and pull up the plants. Because of the hot weather stress, the pesto I made with that harvest came out too strong and bitter. Cleverly, I added a bunch of mint to the mix, which rendered a really lovely and classic-tasting pesto. What I found, though, was that the addition of mint made any of the pesto exposed to air -- i.e. the top of it in the bowl -- oxidize almost immediately into an unappetizing brown. It was still entirely edible and anything underneath that top "skin" was a beautiful green, but it wasn't anything I could share with anyone else.
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Post by lugg on Oct 4, 2022 19:10:29 GMT
Recently whilst eating out in Kefalonia my sis and I tried to identify a particular flavour that was present in many dishes, both savoury and sweet. We knew we had tasted it before but could not quite identify it. Then we saw in lots in various shops and realised it was dill. I love dill but have only used it in fish dishes before. This has made me re-think it completely. Tonight I am experimenting with aubergines and dill. I am making aubergine fritters and have added lots of dill to the batter mix.
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Post by bixaorellana on Oct 4, 2022 22:59:01 GMT
I agree that dill is a wonderful addition to many things -- egg salad, cooked cabbage, potatoes, etc.
It should grow well where you live.
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Post by lugg on Oct 5, 2022 20:35:54 GMT
I am not sure if it is just a UK thing... only thinking about using dill with fish, or just my own experiences ... but whatever I am converted .
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Post by kerouac2 on Oct 6, 2022 15:21:21 GMT
Lugg if you read my cargo trip report, you must have seen that I discovered sensational Latvian uses for dill. Unfortunately, because of this trip, my dill fried while I was away, and it is too late in the season to plant more, which makes me crave it all the more.
Right now my Thai basil is doing well, but I find it excessively greedy for water because it starts wilting if I don't flood it at east every 3 days.
However, my very sickly curly parsley has finally decided to grow vigourously. Not yet enough to dare using any.
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Post by kerouac2 on Feb 14, 2023 18:25:37 GMT
Watching my existing timid parsley beginning to revive in the window box, I sprinkled a few new seeds yesterday to see what might happen
I really want to start new dill, but I think it is much too early. What makes me impatient is the fact that the sun is now hitting the kitchen window a couple of hours every day and that will increase for the next several months.
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Post by bixaorellana on Feb 14, 2023 20:15:31 GMT
I wouldn't presume to tell you how to plant dill, since you have such success with it. But, if you're eager to get some started, you might think about planting a few seeds & setting the container on top of the fridge. Because it stays hotter up there it's a nice environment for the seeds. Once they sprout, you can put them in the window box which should be getting maybe 3 hours of sunlight by that time.
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Post by patricklondon on Feb 15, 2023 15:31:19 GMT
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Post by kerouac2 on Feb 15, 2023 16:21:40 GMT
I have spun that around in my brain but have not come up with a meaning.
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Post by bixaorellana on Feb 16, 2023 4:03:27 GMT
I don't think that's how the saying goes. I always heard that is is rosemary which thrives where a woman rules the roost. The saying about parsley is that the seeds must go down to the devil three times before they sprout, a reference I guess to the fact that it takes @3 weeks for parsley seeds to sprout. The other belief about it is that it should be planted on Good Friday.
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Post by bjd on Feb 16, 2023 9:41:02 GMT
I have had no luck with dill, neither here nor in Toulouse. I gave some of my unused seeds to my daughter-in-law and she managed to grow some but the dill in the little pot she brought me died. I buy it dried from an Asian supermarket.
As for rosemary, I had a big bush of it in the garden but it eventually died off bit by bit so I removed it. In our town, it is often used planted along the side of the road with other bushes.
And parsley seems almost a perennial here. I bought a small plant and it has survived all the frosts we have had. Contrary to what the seller told me, it doesn't reseed.
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Post by casimira on Feb 16, 2023 15:28:13 GMT
I planted several different herbs and vegetables by seed in the parsley, dill, fennel family, umbellifers, Apiaceae and almost all of them have flourished until they started to be eaten by a caterpillar. I already knew that they were larval plants for the black swallowtail butterfly and the stage of their growth were the same caterpillars that were indeed the culprit. I was thrilled that they were around, but they have wiped out my parsley and dill down to the stalk. (most people who encounter them erroneously misidentify them as a pest and take measures to eradicate them). I generally keep a pot of parsley and dill separate in a place where the butterflies can't lay their eggs but don't have the space to do it here right now.
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Post by kerouac2 on Feb 17, 2023 12:28:44 GMT
I buy it dried from an Asian supermarket. I buy it frozen from Picard.
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Post by mickthecactus on Feb 17, 2023 15:01:26 GMT
The bloke in Star Trek?
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Post by kerouac2 on Feb 17, 2023 15:16:38 GMT
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Post by mickthecactus on Feb 17, 2023 16:22:56 GMT
That’s good. Must check that out next time we’re in M and S.
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Post by bjd on Feb 17, 2023 16:56:45 GMT
Unfortunately there is no Picard store in this town. The nearest one is 15 km away.
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