Mixed Daconil Shelf Life
HU-472169054
4 years ago
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HU-472169054
4 years agoRelated Discussions
Question about lime....shelf life?
Comments (3)Great! :-D I thought so, but wasn't sure if it broke down eventually. The bag had been opened at some point but was rolled down. Much appreciation, Al, for sharing your knowledge and keeping the soil mix thread alive! :-)...See MoreShelf life of supplies?
Comments (6)I got a catalog by email, using the ccviolets@msn.com address. If you used the other address I've seen floating around, you might want to try this one. Or I can forward the PDF if you'd like. Although it might be good to make contact with them to make sure they're getting your messages I think I'll go ahead an get a larger bag of the mixes and not worry about it going bad. I figured the vermiculite and perlite would be fine, but the peat seems more iffy. I'll ask about the fertilizer, too. There's no date on the bottles of liquid that I have, so it doesn't seem to be a top-of-mind concern for the companies....See MoreShelf life of Daconil
Comments (1)I'd suggest that you call the toll free number on the label, if it is still legible. Shelf life of chemicals is determined by the kind of container, exposure to sunlight, excessive heat, freezing temperatures, and the kind of concentrate (solution, emulsion, etc.) I'd think that 5 years is too long, unless it has been stored in very ideal conditions....See MoreJarred spice/herb shelf lifes?
Comments (11)What I like about Penzeys is they sell almost all of their spices in the little 1/4 cup jars, which really helps me keep my spices fresh, since single-me doesn't use up spices that fast, especially the less common ones. I also love some of Penzeys unique blends. But I have to pay shipping so not much of a cost savings so I only order things once and a while from there, specialty items, etc. I can also get good spices locally so it's all good. I don't throw spices out too often, I just use them a little more liberally if they are older. Chile powders seem to hold up relatively well for me, I don't go thru the hotter stuff very fast. Paprika, on the other hand, looses its delicate flavor fast. But who cares if you are just using paprika for the color. I do some N. African/Middle Eastern and Hungarian cooking and I actually use paprika for the taste. As for having little jars of weird spices on the counter, I hear ya! But in those situations I try to find recipes I like using that ingredient. I love to experiment in the kitchen. Tumeric is so good for you, I have developed a repertoire of recipes using it. BTW, that's another spice that doesn't do well sitting on the shelf for long periods of time. I think that's why a lot of people don't think tumeric has much taste, because the taste it does have seems to fade faster than I can use it up. I like tumeric with rice and peas or spinach. It's the poor man's saffron....See Moredaninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)
4 years agolast modified: 4 years agoHU-472169054 thanked daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)ken_adrian Adrian MI cold Z5
4 years agoHU-472169054
4 years ago
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daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)