Abigal Gordon
Thymus vulgaris Herb – Culinary USDA Zones5 to 9 Soil pH 6.5 to 7.0 Full Sun Perennial Thyme is a perennial herb that belongs in every herb and vegetable garden. Thyme has very small flowers and leaves. Depending on the variety, the flowers can range from white to a deep magenta and all shades in between. … Read more
Herb – Culinary / MedicinalUSDA Zones 8 to 11Soil pH 6 to 7.8Partial SunPerennial / Annual Turmeric is a common ingredient in many Indian and middle eastern cuisines. It is used as a substitute for ginger to which it is closely related and is found in many recipes that call for curry as well. It is also … Read more
Blue Sausages aka Dead mans fingers are fruit trees indigenous to China and the far east. There are two varieties, Decaisnea insignis which hails from Nepal and India and produces a greener fruit than it relative Decaisnea fargesil which is more common and produces the trademark blue sausage fruits. The fruit itself is mildly sweet … Read more
With over 1,000 different types of Cherries, selecting the perfect type for your yard or mini orchard can be complicated, – Ciest la vie, life is not a bowl of cherries. There’s varieties to suit differing needs and palettes. Bing seems to be the predominat variety for eating fresh, although fans of black cherries and … Read more
Curry is well known, it is a sweet and savory spice and considered to be the essence of Indian cuisine. Curry is a spice made from the leaves of the curry tree coupled with cumin, turmeric and coriander. The Curry berry however is less known and grows of the same tree. The 1/2 inch round … Read more
Goji Berry Plants are a perennial that can be successfully grown in USDA Zones 3 to 10, they are tolerant of most temperature extremes. Goji can survive winters well into the negative temperatures. Once the first frost strikes however, they drop their leaves. Getting Started Goji Berry plants can be grown in any relatively sunny … Read more
Goji berries contain high levels of vitamin C and beta-carotene, almost 20 amino acids, vitamins B1, B2, B6, 21 trace minerals such as iron, zinc, copper, phosphorous, selenium, magnesium and polysaccharides, a carbohydrate which promotes healthy blood sugar levels. They are a Super-Food which strengthens the immune system, has anti-aging properties, improves eyesight, nourishes body … Read more
Simply because some of our tomatoes are still green come harvest time doesn’t mean we can’t use them. We Can use them Green in a number of Recipes. Jams , Jellies and Preserves, Pickles, Salsa, Pies, soups and of course let us not forget Fried Green Tomatoes. One of my favorite recipes for Fried Green … Read more
Nutrient pH 5.8 to 6.2 EC 2.0-2.5 PPM – 1400-1700 Potato plants can be grown from any potato that has produced eyes. You should actually start from a small slice of a potato known as a slip – which is a quartered potato that has at least one “eye”, it needs an eye to initiate … Read more
pH range 6.0 to 6.5. for optimal results Day Temperature Range 65 – 70°F Night Temperature never below 55°F. Good air flow is essential for plant vigor. 12-14 hours of light daily EC 1.8-2.4 PPM 1260-1540 Both Onion and Garlic Chives thrive in a hydroponic scenario. They are not without their own special needs but … Read more