My Silver Show Korean Fir is dying, please help...
Jeff R. Bridgman Antiques, Inc.
6 years ago
last modified: 6 years ago
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stuartlawrence (7b L.I. NY)
6 years agolast modified: 6 years agoJeff R. Bridgman Antiques, Inc. thanked stuartlawrence (7b L.I. NY)Related Discussions
Seeking opinion about potted fir
Comments (11)Hello again, About the id-ing...its a european silver fir. I know im far away from most of you, but didnt any european sites that dealt with conifers' problems. The fir is planted in the garden, directly, its not in a pot anymore. Ill try to get a picture tomorrow and see if there are any decaying roots to be cut, if its indeed necessary. But if its already planted wouldnt it be an additional stress? And what about the bald areas where the needles fell of, do i leave them like that or? speaking as a layman of course... I feel very bad that its partially my fault that it is dying:( Today i noticed that even some of the upper branches are balding.. I thought that 14 days in my room were not too much and i only made the transitions to a colder room and the roofed porch after that, cause someone said to me that they die if not eased slowly into colder temperatures:( I knew it was too much...tried in the end to use water spray for the low humidity, but i guess it was too late.. I guess Im done with buying christmas trees in the years to come, no matter how this ends...will instead buy an artificial or decorate one of the spruces that are already in the yard. Thank you for taking some of your time to respond to me, I really appreciate it....See MoreKorean peppers
Comments (28)Kentishman, Honestly, kimchi is whatever you want to make it, as long as the original vegetable you're using (be it cabbage, radish, cukes, whatever) is properly seasoned and fermented. So there is no "right" color. However, if you're making "traditional" kimchi (as in the red kind served in every Korean restaurant), then a case could be made that yours isn't quite the right color on account of the lack of pepper powder/flakes you used. As you can see below, the sheer amount of gochugaru I use compared to the amount that you used is exponentially different. (BUT - there is a thing called "baek kimchi" - which is "white kimchi," and while that contains no pepper flakes, yours can totally pass for that). Also, there's a lot of liquid in there for the amount of cabbage you used for three days' fermentation. Is that brine water, or is that the water that the cabbage released? How long did you season the cabbage for before mixing it up? The photo below is immediately after I mixed it up. Ultimately, as mentioned, kimchi is all about preserving vegetables and creating flavor through fermentation. I could make a case that specific fermented seafood sauces, ginger, radishes, etc. must be used, etc. (though some of these are necessary to yield the expected flavor), but that's simply not true. If you properly season and ferment, and it lasts in a perfectly edible condition in your fridge for a year or more without molding or spoiling, then it's kimchi. (The point is you CAN eat it after a year without ending up in the ER--not that one SHOULD keep kimchi for a year necessarily.) (Sorry, Barrie, for hijacking your thread!)...See MoreMeyer Lemon Tree Dying
Comments (47)Hey everyone, the tree is starting to really look nice and green with about 30 micro blooms beginning to form all over. It almost makes me nervous with that many blooms popping out as it could be that last hurrah that occurs with trees acting in a desperate way to reproduce. Still cautious until i see some new foliage but honestly this is about the best turnaround I could've hoped for. I'll wait some time before taking pics next as it would be cool to get more of a dramatic time lapse as it changes for the better. This process has motivated me to purchase about 5 cubic feet of fir bark and plan on slowly moving my other trees over to the 511. Feel like I've seen enough to know what's better for the trees. Have also had an issue with leaf browning on my key lime that I'm suspecting may be due to soggy soil. Why not take that variable out of the equation? On the inorganic vs organic topic , really interesting stuff and makes you think. My philosophy has been to go inorganic on the non-edibles and organic on anything edible, but with a container garden that does complicate things a bit. Looking at the EB Stone Azalea's soil packaging, they do include "essential" microbes and mycorrhizae as a bit of a risk hedge for an full organic gardener. Not sure at the end of the day any of that matters and will keep an eye out for any issues. Dan...See MoreIs my orchid dying?
Comments (28)Gata, I believe you were dazed77 in the older posts, is that correct? This place sure makes it difficult to figure out who was talking to who when there are several posts involved. Anyway, like a good horse back rider, when the thing throws you off, get right back up and climb back in the saddle. Looks to me like you made a good choice of plants. Two spikes will have you in blooms for quite some time. I'm not sure exactly what the mutation was that produced that flower color pattern, (and mutation in plants is NOT a bad thing, just different) but you do see quite a few of this one lately. on some flowers the chocolatey/purpley spots cover most all of the flowers, others there is just a sprinkling of the spots. I think the accepted popular name for this is "Harlequin patterned flowers". I can't see the pot well in your photo, but I suspect there are two of them. There probably will be a thin clear plastic pot that the plant is actually growing in, and that will be inside the outer liner that is a glazed ceramic pot with no drainage holes. Watering a large plant in full bloom as this one is, can be difficult. You need to remove the inner pot, and spray the plant thoroughly with a low volume hose of some type. The idea is to thoroughly soak the plant and roots, but not damage the plant or bloom spikes. Let the plant dry off for maybe an hour, then put the two pots back together, and replace the plant back where it normally grows-in the same orientation to the sun as it was before watering. The next day, check the plant and be sure there is no water collected in the outer glazed pot. You do not want any standing water in that outer pot. In the winter perhaps a heated enclosed garage would be a good place to water, in summer under a large shade tree. I would start snooping around plant and garden shops, looking for a large slotted clay orchid pot, and some Fir bark based orchid potting mix, because when these blooms are gone you are going to be needing a good repotting job. That may be the topic for another forum session at a later time. Have fun. Bill...See MoreJeff R. Bridgman Antiques, Inc.
6 years agodavidrt28 (zone 7)
6 years agolast modified: 6 years agoJeff R. Bridgman Antiques, Inc. thanked davidrt28 (zone 7)davidrt28 (zone 7)
6 years agolast modified: 6 years agoJeff R. Bridgman Antiques, Inc. thanked davidrt28 (zone 7)davidrt28 (zone 7)
6 years agolast modified: 6 years agoJeff R. Bridgman Antiques, Inc. thanked davidrt28 (zone 7)Jeff R. Bridgman Antiques, Inc.
6 years agolast modified: 6 years agodavidrt28 (zone 7)
6 years agolast modified: 6 years agoJeff R. Bridgman Antiques, Inc.
6 years agodavidrt28 (zone 7)
6 years agolast modified: 6 years agoJeff R. Bridgman Antiques, Inc. thanked davidrt28 (zone 7)Jeff R. Bridgman Antiques, Inc.
6 years agolast modified: 6 years agodavidrt28 (zone 7)
6 years agolast modified: 6 years agoJeff R. Bridgman Antiques, Inc. thanked davidrt28 (zone 7)Jeff R. Bridgman Antiques, Inc.
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6 years agolast modified: 6 years agoJeff R. Bridgman Antiques, Inc.
6 years agostuartlawrence (7b L.I. NY)
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6 years agolast modified: 6 years ago
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