Is that dill that I can see in the third picture ? Someone who grows dill can't be a bad person <LOL> Great to see nature coming to life again... ;-)
Heh, fennel actually, waiting to get planted. We sometimes grow dill (Adele loves it, once again proving her worth!) but didn't find any this year. Gamme'Vert, sigh...
@AlainK very good :) Did you try the Sieboldianum in packet number 1 ? I can’t remember what was in packet number 10! I have no results to share yet..time will tell!
It's so easy to buy, even from supermarkets. It can take a few weeks to sprout, it needs a warm soil, but one you've planted it, it comes back every year. Warm boiled potatoes with "lait ribot", fermented milk, the kind I would get from the farm before 1962 in Massif Central, full milk, not "pasteurized, and fresh dill on top, hmmmm, heaven... ;0) Fennel is good with fish, "white fish" fillets in aluminium, cooked in the oven, with other herbs too if you like...
We eat a lot of fennel, and dill, with fish. Great stuff. "lait ribot" we call "buttermilk" in English, I'll remember to try the potatoes. We use it for pancakes, and Irish soda bread, very quick to make, though mine is never as good as my mother's (or grandmothers)...
Levisticum officinale (lovage) has a flavour close to celery. I used to have some in my garden, and we would use it with fish, yes, but also with lamb cutlets. One herb I never managed to grow in my gatrden is horseradish : it's very popular in eastern Europe, people grate the root and keep it in white vinegar - and maybe some other flavouring herbs. It's used as a relish, like mustard, it has a spicy taste that can replace mustard with "delicatessen", or fish. Shall we start a thread "Maple Master Chefs" ? <LOL> Back to dill : Er, I mean maples :
Haha very good :) re horseradish, finely grated and pulverised, splash of white wine vinegar, then a splash of cream at the end..used instead of mustard..the Brits go made for it with roast beoef and have done for 300/400 years! You can also turn the above cold sauce into a nice hot sauce for steak, with the addition of some Dijon mustard and creme fraiche.
LOL. Little recognized, Chet Atkins is certainly one of the great guitar virtuosos of the 20th century. My infamous uncle was also known as Gary Davis, not a Reverend though perhaps he posed as one at some point. Isn't Horseradish redoubtable to grow, known for invading pipes and bringing down foundations? Roots stretching 30m and all that? I love the stuff, but am not tempted to plant any! :)
I forgot you also have to add sugar! otherwise it will taste much the same as wasabi! @emery yes I have heard this..best bought from the supermarket or farmers market!
I love this little thing. It started out as a completely average green seedling, now is showing some interesting spring color. No idea of the parents, it was collected at a public space three years ago as a first true leaves seedling.
Grown from seed, trained as a "pre-bonsai". The leaves are fine, the right size, but the internodes are very long. It's now in a plastic tray (some Chinese supermarket take-way, kerry-oot if you prefer) :
You can either let the branch grow, then cut back to the first two leaves. It will ramify there, but the internodes will stay long. The second method is used for more mature trees : you pinch the new leaves just when they come out, leaving just the first two. This takes more time but the internodes are shorter. Not a very good drawing, and a bad scan, but that's the idea of it :
The thread about seedlings 2022 today woke me up about last years 'Seiryu' seedlings that I have neglected alongside the house since last year. Looks like I missed the before bud break, even as our winter has been very mild so far I was shocked to see new leaves forming already. I have read a few times here about the fragility of dissectum seedlings. Would now be OK or already too late and just let the strongest survive? Would the one with the very curved stem even be a transplant candidate?
Hey @wind-borne. I would separate them all now into their individual pots. I wouldn't worry about the curves in the trunks. I think it give them a bit of character.
It's either you want to make bonsai of them or not. If not, the base of the trunk is not a problem at all.
It looks like the soil level has dropped in the pots exposing that part of the stem that was previously underground, hence exposing the curved stems and also some fine roots are visible. You can also see the difference in colour of the bark between above ground and (previously) below ground portions of the stem. As @LoverOfMaples suggests they are not too late to separate. Normally I like to wait until the first flush of leaves has fully leafed out before repotting one year old seedlings, however in this case you can do it now as you need to adjust the soil level in any case. Just be aware that the small root stems are the major energy reserve of these plants at this time of year so be careful not to lose too much underground root stem mass in the process.
Thanks all for the responses. I had noticed all those curves above the surface last year but hadn't seen roots until I zoomed in on todays photos.
