Lat - glad to hear I am not the only one who is seed challenged with Echinachea.
SpringRain - interesting about the citrus rind. This year, I deydrated slices of oranges and lemons to use as ornaments on the christmas tree. We ended up eating most of them because they were delicious! Maybe I will grind some up this year.
And I say to myself, it's a wonderful world ~Louis Armstrong~
I have a mortar and pestle but I'm not quite as efficient with it yet...it does take practice. I find that if I have to dig something out of a cabinet, it had better be worth it... I guess I must forget it's there...
Post by desertwoman on Mar 11, 2015 20:07:00 GMT -5
We use a mortar and pestle, too. Just about every day. It's the kind that is used in a chemistry lab or pharmacy. I think it is ceramic It get's left out on a shelf under the herb and spice cabinet that hangs on the wall.
If the herbs are nice and dry, they grind easily. Seeds take a little more time. Sometimes I crush them first, pounding them with the pestle, then grind. Don't expect the seeds to be as fine as powder, but they get ground quite nicely.
Northern New Mexico Zone 6b (formerly Zone 5) Posting since 2005
Today instead running around nekkid in the 70°F sun, I made up a little pot with some old valerian seed. Two of the (valerian) plants I set out last fall should come back. So either way I'll be back in seed soon.
Hey Lat! I just ordered some seed that came w a sheet on instructions about starting wildflower seeds..and why sometimes you cannot get them to sprout. They need a period of cool, damp weather to sprout...the recommended using a window box so that you can control moisture needed for sprouting. Plant and keep moist to sprout. I used straw and sawdust to keep the surface damp. It can take up to THREE WEEKS! So be patient.
Post by wheelgarden1 on Jun 8, 2016 21:27:29 GMT -5
Cut a big bundle of spearmint today, prime cutting as it was ready to start blooming. I planted it years ago in a place where it could ramble, and ramble it do. Love this stuff by itself as an after-dinner tea, especially with summer meals. Good for an overstuffed belly. Good iced tea is even better brewed with a spig or two as well. My favorite mint. Dries and stores well, too.
"Adopt the pace of Nature: her secret is patience." --- Ralph Waldo Emerson
So this year I have at home, and at the CG, dill, cilantro, Greek oregano, rosemary, English thyme, savory, lemon verbena, bay laurel and a mass of Genovese basil due to an unfortunate seed pack incident.