I bought a Ficus Lyrata, what to do now!
zugenie
6 years ago
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Comments (9)
litterbuggy (z7b, Utah)
6 years agozugenie
6 years agoRelated Discussions
Should I separate this Ficus Lyrata?
Comments (5)Of course they may NOT be separate plants, it's hard for us to tell what's lurking beyond the top mulch. But even IF there are 3 cuttings there, personally I like the present multi-stemmed look better than I would 3 separately planted. I think the advantage of that, outweighs any negatives. Although most ficus are incredibly tough, you may indeed upset things by seeking to split them - at least set them back a bit as I dare say their root systems would be mingled by now. With so many branches, it will allow any occasional leaf loss to go less noticed and the plant to be turned to allow more even growth. One pot that has to be gradually increased is better than 3 separate ones all to be tended especially if floor space is limited - what really keeps them growing is light. The roots have a dual purpose - stabilising a plant as well as providing a feeding system. So, if you keep up nutrients during growing phases, there is no reason why all three plants would not remain healthy. On the other hand, a more restricted root area (as I say, given that you will probably have to pot on occasionally proportionate to the height of the plants) may tend to keep them more manageable height and stop them bolting. If they do not naturally branch later, you can always cut one and try to force new buds, without destroying the total effect of the plant. Anyway that's my 2cs...See MoreI bought 9 oz of Poppy seeds, um, what do I do now
Comments (29)Glad you know about storing them in the freezer. I learned that here, and the hard way after having a bag go bad on me. Here's a recipe I made this weekend, in the bread machine. It's a light bread, not very sweet but good with cream cheese and jam for breakfast. Lemon Poppy Seed Bread Recipe 2 1/4 teaspoons yeast 3 cups bread flour 1 tablespoon lemon zest -- grated 1 1/2 teaspoons poppy seeds 1 teaspoon salt 2 tablespoons sugar 4 tablespoons nonfat dry milk powder 1 tablespoon unsalted butter 1 cup water 1 large egg 1 teaspoon lemon juice GLAZE: 2 teaspoons unsalted butter -- softened 1 teaspoon lemon zest -- grated 4 tablespoons powdered sugar 1 teaspoon lemon juice -- or more Add all ingredients except those for glaze. Use basic cycle. While the bread is cooling to room temperature, make the glaze. Glaze cooled loaf of bread by drizzling glaze on top and sides of loaf. Let dry before slicing. Not very specific directions I know, but I just dumped everything in the bread machine according to the manufacturers directions for adding stuff (liquids first), and it came out good. The only thing I can add is use a "light" setting for the crust, I used med. and it is a bit overdone. I didn't glaze mine, so it's good for toasting....See MoreWhat's wrong with my Ficus Lyrata?
Comments (10)Dave I'm not having any watering problem with the plant, the pictures above are how the plant came as purchased. The pot that it was originally in was a 10 inch it's now in a 16 inch, it's a black plastic pot like the one in the picture with a watering tray underneath inside a basket. And also it was a complete repot, cleared roots and all new soil. I've been using this soil "recipe" for years and I think my plants enjoy a little compost mixed in occasionally and never had a issue with it....See MoreI bought it, now what do I do with it?
Comments (20)Fresh Mint Cake with Dark Chocolate Mint Frosting Use the first herbs of spring in this fresh mint cake with dark chocolate mint frosting for a simple and yet elegant treat. Prep Time, 20 minutes Cook Time, 20 minutes Total Time, 40 minutes Ingredients Fresh Mint Cake 2 Cups Unbleached, All-Purpose Flour 2 teaspoons Baking Powder ½ Cup Chopped Mint (1/2 ounce by weight) ½ Cup Butter, softened ½ Cup Sugar 1 Egg ½ Cup Milk Dark Chocolate Mint Frosting ⅓ Cup Milk ¼ Cup Chopped Mint (1/4 ounce) ½ Cup Butter, softened ¼ Cup Black Cocoa Powder 3 Cups Powdered Sugar Instructions Make the Cake: Preheat oven to 350 degrees. Butter & Flour two 8” round cake pans. Whisk together the flour and baking powder. Set aside. Cream together the butter, mint, and sugar until light and fluffy. Add the egg, and milk, mixing until incorporated. Add the dry ingredients to the wet and combine thoroughly. Divide and spread the batter among the two prepared cake pans. Bake in the preheated oven for 15-20 minutes or until inserted toothpick comes out clean. Cool in pan 10 minutes before removing to cool completely on wire rack before frosting. Make the Frosting: In a small saucepan, combine the milk and mint. Bring just to a simmer (do not boil or scald). Remove from heat and cover the pan. Allow the minute to steep for 20 minutes. Strain the mint from the milk, pressing to squeeze out all the liquid. Let cool completely. Cream the butter slightly. Add the cocoa powder to the butter and mix well. Alternate a bit of the mint infused milk and powdered sugar and keep mixing until everything is incorporated and the frosting takes on the desired consistency. Spread on cooled cake. Nutrition Information: Yield: 8, Serving Size:1 Large Slice Amount Per Serving: Calories: 643 Total Fat: 25g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 86mg Sodium: 336mg Carbohydrates: 102g Fiber: 1g Sugar: 66g Protein: 6g We try our best but cannot guarantee that nutrition information is 100% accurate. © Kathie Lapcevic, https://homespunseasonalliving.com/fresh-mint-cake/...See Morelitterbuggy (z7b, Utah)
6 years agoLiz (Virginia z6b)
6 years agozugenie
6 years agolast modified: 6 years agozugenie
6 years agozugenie
6 years agozugenie
6 years ago
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tapla (mid-Michigan, USDA z5b-6a)