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Tuesday, October 28, 2014

Propagating Basil From Stems in Water~TEgardening



Once you've taken in the spicy-sweet scent and flavor of fresh basil, you won't want to do without it in your garden or kitchen. While basil plants can go to seed quite quickly if you don't vigilantly remove their flower stalks, you don't have to wait to produce a new crop from seed to get more of the annual herb. You can root cuttings in water to get a new supply of the culinary favorite to grow in your garden or on the windowsill in a week or two. The resulting plants are clones of your successful garden basil.
Selecting Basil Cuttings
Basil cuttings may be taken at any time during the season, though those taken in spring propagate most reliably, according to "The Herb Companion." It only stands to reason that the healthiest cuttings produce the strongest new plants, so search your basil patch for a disease- and insect-free plant with good color and no flower stalk. Plants that are flowering can be used if that is all that is available, but select a stem with no flowers. Cut a 3- to 4-inch piece from the end of the stem with a sharp knife that has been sterilized with rubbing alcohol or diluted household bleach. Cut just below a node, where leaves attach to the stem. Cuttings from multiple plants give you the best chance of success.
Rooting Basil Cuttings
Strip the leaves away from the bottom third of the cuttings. Fill a sterilized jar, glass, disposable cup or other clean, watertight receptacle with water. Place as many cuttings as can fit without overcrowding into the jar, letting the upper leaves of the cuttings rest on the rim of the jar to support the plants. The water should cover only the bottom two-thirds of the cuttings, pour out any excess water. Put the jar in bright, indirect light and change the water every day to keep bacteria from developing, or your cuttings may rot instead of growing roots. Your cuttings should develop roots in seven to 10 days.
Planting Basil Cuttings
When roots are clearly visible, it's time to remove the cuttings from the water and pot them up individually in 3- to 4-inch pots filled with sterile potting mix. Roots can be stringy and tangled it you let them remain in the water too long, so detach the cuttings from each other carefully. Removing the cuttings when roots are from 1/4 to 1/2 inch long avoids this problem. Care for the new plants in a protected area in indirect light for a few weeks while they establish roots before planting them outdoors. If you plan to keep a basil plant on your windowsill, plant several cuttings in the pot you're using as the plant's permanent home.
Basil Plant Care

When your new basil is ready to plant outdoors, select a site in the sunniest part of your garden. Soil should have a pH level from 6.0 to 6.5. Keep the plants well watered, particularly after planting, and only fertilize in poor soil or if the foliage is light green. Basil that grows too quickly, usually after being fertilized, is not as flavorful. Pinch the tips of the stems to encourage bushier growth and remove flower buds. You can begin harvesting anytime, so long as you never remove more than a third of the plant's foliage.

Interesting Facts About Mango

  
   
            


Mangoes... have been cultivated in the Indian subcontinent for thousands of years and reached East Asia between the 5th and 4th centuries BC. By the 10th century AD, cultivation had begun in East Africa. The 14th century Moroccan traveler, Ibn BaMangga is the Tagalog word for 'mango.
The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It's been called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango.  Filipinos call it manggang kalabaw (carabao mango) while the Philippine government refers to it as 'Manila Super Mango' and is reputedly in the Guinness Book of World Records as the sweetest in the world.

Other popular mango varieties in the Philippines are Pico (Piko), Katchamita (Indian) and Pahutan (Mangifera altissima).

The Manila mango is more slender than the large mango varieties such as the Tommy Atkins or Kent with which Americans are familiar. The Filipino mangga has yellow-orange skin which wrinkles once it is very ripe. The flesh has an almost buttery texture and is very, very sweet.

In other countries, a mango is peeled with a knife akin to the way you'd peel an apple. This is possible because the mango variety they are peeling has very firm, not so juicy flesh. Peeling a Filipino mango this way is almost impossible because the flesh is too soft.


Filipinos slice up a ripe Manila mango lengthwise, producing three flat slices, the middle slice containing the large seed. With the outer slices, you either scoop out the flesh with a spoon or make cubes using the "hedgehog" method -- make a crisscross grid with a knife, turn the flesh out with your hands and then scrape off the chunks.
                         
 Filipinos also love eating manggang hilaw (green, unripe mangoes) raw either plainly with rock salt or with the fish paste bagoong. Mango juice is popular and is even sold in cans and Doypack stand-up pouches by the Zest-O company. It's a favorite flavor of locally made ice cream. Dried mangoes are eaten by the locals and are a top export product.
Fresh Philippine mangoes meant for export are sent within 12 hours after harvesting to a factory to receive Vapor Heat Treatment. They stay in the VHT chamber for about five hours from pre-heating to cooling. No chemicals are sprayed on them; they are merely steamed. This process is to satisfy the phytosanitary standards set by Japan to which the mangoes are exported.

Trivia: Australia only allows fresh mangoes coming from Guimaras Island, which is famous for its Manggahan Festival. Curiously, statistics show that the top producers of mangoes are the provinces of Pangasinan (30%), Isabela (15%), Negros Occidental, Zamboanga del Norte, and Nueva Vizcaya.

In the Philippines, mango growers are classified as backyard growers, commercial growers or corporate farms. Half of the mango supply comes from backyard growers, defined as those who own five to 20 fruit-bearing trees.


Trivia: The mango fruit belongs to the genus Mangifera and the family Anacardiaceae -- it is closely related to the cashew!

Saturday, October 4, 2014

My Gardening Journal..Things I have learned..

Aida's little slice of Heaven


This is the Gardening post that I promised today. I spent a fair amount of time working in the garden today and inspected all of the plants and made some comparisons..
A little back ground..Our beds are a little over 1 year old and this is our forth growing cycle..

The soil that was delivered to fill the beds was heavy in clay and the nutrient value seemed very low. The first growing cycle was not good. My tomatoes died one by one; they were Big Boys from the states..Red radishes grew but not the roots. They did not produce much at all..I planted cucumbers from the states without much success..Just a few deformed pieces and also some green peppers from the states which were not good..

The short story on my first planting was a very discouraging one and I was desperately trying to figure out why , even though I had always had a nice garden in the states, nothing would grow for me.
After this disaster was over we burned all the old plants and purchased potting soil from a couple of the garden centers in Tagum. Some of the so called potting soils looked very bad..Some of the bags had pasty black globs of something in it but it was all I had so I began to mix it into the beds along with a few boxes of sea gull poop and some 10-10-10 that I broadcast and worked into the soil. I also mixed in a few bags of sand..I was trying to create a sandy loam of sorts..

This next planting I planted a local squash ( kalabasa)...We got a good crop..We got 10 nice ones from 4 plants...and we planted rope beans..They did good as well...I bought tomato seeds from the states for growing in high temperatures..they grew well until the were ready to blossom and one by one they wilted and died.. We planted Oregano which did pretty well..cucumbers, from the states were still were not producing and bell peppers continued to not produce much..the fruit was small and deformed..

Frustrations Frustrations...
Fast forwarding to present I will outline what we did with the garden beds with some good advise from the Director of the Vermi-technology project at E-Park in Tagum City.,

1- We got several bags of cow manure..I spread this over the bed and let it dry for 2 weeks. then spend a couple more weeks working it into the soil until the texture was nice and fine...I found that the manure actually changed the structure of the soil and it appeared much more healthy even to the eye..

Bags of Worm Cast ready to use
2- I got a few bags of Worm cast compost...I also spread this out and worked it into the soil..

3. We grew all of our plants from seed..Our tomatoes are Diamante Max F1..Egg plant are indigenous to this area..We have 5 varieties of peppers. We are cultivating the wild chili...we grew sword pepper, heart pepper (chili), Habanero  pepper..and a variety of sweet peppers that are grown here with a tender skin that are eatable..We have ginger and turmeric that are about 7 months old now..( we will wait until 1 year to harvest it)..

4- We germinated all the seeds directly in the worm compost..
We had more plants than we could use and gave quite a few away to friends...Worm compost is great for germination of seeds but when you use it to actually plant you should mix it with your soil because it is alkaline ...
Worm Compost

5- Planting...We planted about a month after spreading the manure etc and letting the beds rest for a time..When we planted the tomatoes and peppers we dug a 10 to 12 inch deep hole. We put cow manure in the bottom with water and a bit of soil..Then we added the worm compost and soil mix and lastly mixed in a scoopful of banana compost.The banana compost feeds the roots and fosters blossoming of your plant..Don't use uncomposted or raw banana skin in your garden...Anything rotting with generate heat and hurt your plants..Even manure needs to be dried and allowed to rot into the soil a bit..Don't use fresh because it will also burn your plants..

We water moderately each day, usually once a day..Sometime giving a small drink if the days were excessively hot, during the day if I see that the plants are distressed..
tomatoes and bamboo , double tired tomato cage

The results has been Great! ..All the plants are doing beautifully..The tomatoes have tons of blossoms and we have many small tomatoes that are visible..I designed a double tiered tomato cage and built it with split bamboo and tieback... it provides for support for 6 tomato plants at once..Things like this are great if you have limited space like I do..Hope you enjoy the pictures..Please feel free to comment in our Gardeners Forum..Carl






Tomatoes and Peppers


In the rear bed you can see the Turmeric and ginger growing in the center. On the edge you can see egg plant and string beans that are coming nicely





A sweet pepper with eatable skin