Salt, just a little pinch
29 days ago
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- 29 days ago
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My fringe tree has little green shoots at ground. Do i Pinch off
Comments (3)on a new transplant... i would remove the majority .... leave one or two.. and see what the top does.. and when you are sure the top is alive... then SNIP the last two off ... maybe in a week or three .... ken...See MoreTo pinch, or not to pinch? *That* is the question.
Comments (2)Well, i can't tell you about the daylily because i've never been in that predicament! LOL However, for the balloon flowers, why don't you try cutting them back and rooting the cuttings? It seems to work for a lot of things, so it wouldn't hurt to try, and if it works you'll have more balloon flowers! Give your little guy a pinch from me - he sounds like a keeper! :)...See MoreTo pinch or not to pinch?
Comments (31)I have about 30 trees planted in the ground and I choose to keep them compact. I prune them down to six feet in the fall and try not to let them get much over eight feet at harvest time. I pinch them quite a bit in the spring to control the growth and shape of my trees. does it give you better and faster ripening fruit? maybe but if for no other reason than controlling the shape and size of my trees it does work. the size of this years growth will get thicker and more buds will send out shoots to make the top of your tree bushy. that is what I want in my trees so I can reach every fig without using a latter. I chose to pinch my trees really hard this year and I'm glad I did....See MoreJust a little 'oomph'...
Comments (20)The thing I use most often (and in place of salt) is a bit of soup base, generally Better Than Bouillon brand, but the restaurant supply store (Surfas) has Custom Culinary, Gold Label that makes an excellent "Savory Roasted Vegetable Base". It's made in IL, and so you should be able to find it in Iowa easily enough. I buy a different brand of mushroom soup base, and it is also one of my favorites. In addition, I often add lime juice, mainly because I have so many limes these days. I have even more oranges, but I don't find orange flavor to be as versatile. My lemon tree is not producing as much as it used to, and I think it needs some treatment. As it turns out, I also use Sriracha HOT Chili Sauce, with the rooster on the label from Huy Fong Foods in Rosemead, CA. I last bought it as Bay Cities Deli, which is nominally Italian, but they have branched out to other cuisines. I tend to leave out salt in many recipes. If it is a stir fry, I often add tamarind paste. In soups, I often add ginger, as well as garlic, and sometimes sesame oil. I still have sweet basil growing in my yard that I need to use up, as it generally does not last through January. Lars...See More- 29 days agolast modified: 29 days ago
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