Pruning Practice: cut..trim...pinch...nip...rub
Kadie
8 years ago
last modified: 8 years ago
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Kadie
8 years agoRelated Discussions
Deciduous pruning and root pruning
Comments (4)I excluded the ginkgo because I've read they don't heal branch or trunk chopping so I assume I'm left with only tip pruning to maintain size and clip and grow to train branches. I believe I remember hawthorn are best to be left to only pruning either roots or the top growth in one season. This could be me not remembering something correctly as I can't find the references to this now. Too much information read.. not enough retained. My head 'splode! With the juniper being substantially more vigorous than most evergreens will they take to hard pruning on top and root pruning in the same season or do they fall in the same category as most other evergreen species? And should this training be done in the spring with the deciduos trees or in full summer as recommended by Vance Wood on Scots and Mugo pines? I've been making a reference/journal on what to do and when to do it with different species.. this info is helping to fill in some important blanks. Thanks again for any help, it's extremely appreciated....See MoreCulinary School Practical Exam
Comments (19)I always roast brussel sprouts and radishes together and we have it at least once a week and love it! So easy and so GOOD! BTW, radishes are fabulous in tempura! Try to find small radishes because then you will not have to cut them in 2 as takes longer to cook the radishes then the sprouts. This time of the year most of the radishes seem to be large. And I've tried different varieties of radishes too but all seem about the same. Clean the radishes and if they are more then say 1" long you will have to cut them in 2 as they take longer to cook then the Sprouts. Just trim the stem end of the Sprouts but do not cut in half as it will ruin the visual appeal. I try to choose Sprouts uniform in size but it really does not seem to matter as they cook quickly. Put the sprouts and radishes in a large bowl and drizzle with EVOO and about 2-3 T. of melted butter and fresh ground pepper. I add a small amount of salt after roasting. Mix well and put in a shallow baking dish and bake at 400 degrees for about 30-40 minutes. When the Sprouts start getting black, and the blacker the better, the dish is done. The purple cauliflower is very nice in this dish as it turns a deep royal purple when roasted. I've tried potatoes and beets in this dish too, but they seem like filler and really can not compete with the flavor of the Sprouts and Radishes. This is a very colorful dish! The Sprouts do loose a bit of the fresh green color but are still green with some black from roasting. And the radishes retain their red and white. Good luck and I hope this helps!! Michelle...See MoreGood Growing Practices - An Overview
Comments (38)Dare I hope that you are still active in these forums, Al? I will admit that I have skimmed many of the posts you have made and even with that have found a great deal of wonderful information that seems completely absent from the books, magazines, and websites from which I have previously gathered my information. I "got into" container gardening and houseplants only about a year ago. In one of your posts you mentioned how container plants could start at a 9 out of 10 in their health/vitality, and good repotting could keep them close to that for their entire (long) lifetimes. before finding your wise posts, I had already begun potting-up all my house plants that have been with me for about a year (previously left in their original containers). Now I regret that. Due to my regret, I wonder if, since it is only mid-spring, if I might be safe in repotting my just-potted-up plants, or if I should wait and try that next year? Some have been potted up in good soil...but their old soil was mainly left intact, some I believe I have potted up in soil that is too water-retentive, and those too had their original root-ball and soil left in-tact. (And this causes me to rethink my plans for topdressing the very large outdoor containers I have too...ought I to repot there as well?) I wonder if you could point me to a good visual resource for the root-pruning you describe. Normally I prefer to absorb my information via words, but I cannot picture what you describe as problematic roots....See MorePollarding: Bad Practice?
Comments (23)I think most trees can be pollarded...and live...but in practice, beech and oak tend to not be pollarded because if this practice is discontinued for even one year, the weight of newly grown watershoots can cause the wood to break...whereas ash, plane, lime has a more flexible timber and can sustain a certain amount of neglect. But herein lies the main problem with pollarding - this requires committment on an annual basis. In a time of cuts, our local council attempted a biennial pruning of limes...with disastrous results. What had been a pleasantly shaded allee became a dangerously dark overhang of drooping heavy limeshoots in just one year. A hastily arranged summer trim had to be rapidly deployed. Caldwell, if you have access to some fruit trees or less important specimens, I really must urge you to have a go...if only to wonder at the regenerative properties of plantlife.Apples seem particularly amenable - I prune mine twice a year - summer spur shaping and winter chopping - timing is of essence in all pruning attempts, I think. I am a tiny bit ashamed at some of my Island of Dr Moreau plant grafting and messing experiments - only a single lollipop apple remains of some of my wilder attempts (and a few tortured box shapes)...but even so, I am embarking on yet another large scale and probably ill-advised experiment to create a living alder platform (16 trees in a quincunx pattern, inosculated manually(approach grafting), forming a long platform for potential building...after a chance discovery of medieval building methods on floodplains (such as mine)....See MoreKadie
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8 years agoJericson Pastor
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8 years ago
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