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How to Make a Better Garden Using Trashes

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How to Make a Better Garden Using Trashes – Many people think that to have a beautiful garden you will need to start from the main layout. After that, you will need to buy a lot of new things to make it better. If you are planning on doing that kind of remodeling for your garden, you will need a lot of money. However, what about those who do not have a lot of money? That will be a problem. If you are thinking about the best ways to get a beautiful garden, you might want to think about using some of those trashes that you have in your house. Yes, these ideas from the recycled things will be a good idea to try.

For the start, you can try to make the flowerpot from the used tire. This is something quite common because you can easily find a lot of used tires sold at the flea market. As an addition, the price of the used tire is very cheap. You can use some used tire from your bike if you want to make a bigger flowerpot. There are a lot of ideas that you can find on the internet. The second idea is to make a bathing for birds. Some of you might have seen some bathing for the birds on the backyard. This is a good idea to try because you only need a used round plate with a nice water capacity. After that, make a stand using strong wooden stick. The last but not least, put that used plate on the top of the stick and the birds will start bathing there.

The next idea to try is the hanging bottle. This is a great idea to try if you have some tall fence on the backyard. That is because you only need some bottles make a large hole on that bottle and it is ready to go. Yes, you need to put some soils there and the bottles are ready to be your pot for your small plants. For your information, coloring those bottles before you hang them can be a good idea to try. If you want, you can find a lot of similar ideas on the internet. You need to learn some things from the internet to be your personal reference. Always take advantage of existing land as we have to take advantage of opportunities that exist when playing gambling on https://multibet88.online to reap more profits. This way, you will be able to have the nice looking garden even though you are using the trashes you have in your house.

Compost Food For The Soil
Nature Tips

Compost Food For The Soil

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Compost is the best food you can give to the soil in your organic garden! Imagine a diet of just plain water. Or, how about a diet of water and tasteless nutritional powder? Yuck! It would not leave you satisfied, healthy, or full. A diet like that doesn’t work for soil, either. The only thing that truly feeds and satisfies the soil is more soil –  in the form of compost.

Compost is recreating what nature does when people aren’t around to harvest and clean up…

When leaves fall in the forest or grasses die back in the prairie, they act as mulch; then, as they decompose, they become rich, dark, fluffy soil. Rich, dark, fluffy soil is every gardener’s dream. It is easy to plant in and plants thrive in it.

Compost is Worth Making

Making compost is probably the single most important thing you can do for your organic garden. The success of your garden depends on your soil. The health of your soil depends on the compost you give it. Compost makes the soil loose, porous and increases the amount of water it can hold. By adding compost to your soil, you won’t need to water your plants as often. You could vacation for a week or so without worrying that you’ll come back to a baked garden. Compost also releases nutrients slowly into the soil, giving plants a steady, balanced diet to keep them growing strong. In spring, when plants are small, compost doles out nutrients slowly. Later, as the soil warms up and plant growth accelerates, nutrients are released at a faster rate. This is because the soil microorganisms that release the nutrients from compost work harder as the temperature rises. As compost breaks down into humus, it improves the soil’s ability to store nutrients. So if you amend your soil regularly with compost, plant nutrients can build up over time to the point that the soil needs little fertilizer of any kind for several years. Depending on what ingredients went into the compost, a given batch can be high or low in certain elements. The greater the variety of materials you use to make your compost, the greater the variety of nutrients it will contain.

That includes both the major plant nutrients (nitrogen, phosphorus, and potassium) and the micronutrients (such as iron, manganese, and boron).

There’s even evidence that adding compost to your soil can protect plans from disease. Here are some examples of what it can do for your garden.
  • Florida studies have shown that compost can protect pepper plants from phytophthora root rot; dramatically reduce damping-off (a disease that cause seedlings to keel over and die) and reduce early blight and root-knot nematode damage.
  • California researches used compost to eliminate brown rot on peaches (a fungal disease that causes fruit to turn brown and soft). Fruit from the compost – treated orchard had no brown rot. 24 percent of the fruit from a neighboring orchard (treated with chemical fungicides) did have it.
  • A New York country club uses compost to combat turf diseases and was able to cut its fungicide use 97 percent after just 3 years.
  • Compost tea – the liquid produced by steeping compost in water – has been found to prevent mildew on plants.
Benefits Of Parsley To More Energy Grow Your Own
Entertainment Gardening General

Benefits Of Parsley To More Energy Grow Your Own

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There are a lot of benefits of parsley to more energy. Grow your own because it is easy. These benefits are due to the high content of vitamins. Parsley is a powerful healing food with unexpected nutrient quality. It is actually a storehouse of nutrients with a delicious green taste.

The leaves contain large quantities of vitamins A, B and C, calcium, iron, manganese, phosphorous and potassium.

  • Parsley contains three times as much vitamin C as oranges, and twice as much iron as spinach.
  • It has almost all the important nutrients like vitamin B12, beta carotene,  fluorine, folic acid, Vitamin K chlorophyll and essential fatty acids.
  • Just two tablespoons of parsley provide over 150% of the daily recommended value of vitamin K.

Here are  the benefits of parsley explained further.

  • Traces of vitamin B12 in parsley help in maintaining a healthy nervous system and DNA synthesis. Beta carotene prevents aging, night blindness and other eye problems. It also boosts immunity, protects against toxins and cancer formations.
  • Folic acid plays significant  role in maintaining good cardiovascular health. It aids proper cell multiplication and maturation. Fluorine and calcium are essential in tooth and bone development. Parsley also prevents tooth decay and bad breath.
  • It has been proven scientifically that parsley reduces fever because its leafs contain essential oils. So you should eat parsley especially if you are stuck with a cold. Parsley is known to clear toxins and reduce inflammation in the body.
  • Eating parsley on a daily basis is easy. All you have to do is add it in your salads. It has a wonderful flavor and energizes your body on the spot. You can use parsley in any recipe. Better than dried herb, chopped raw, fresh parsley.
  • Raw parsley can be used as an effective natural blood cleanser, which can dissolve all possible toxic and cholesterol deposits in our veins, protect us against many serious cardiovascular diseases, as well as strengthen and increase elasticity of our blood vessels.

Here is how to eat right by adding parsley to your diet:

  1. Add chopped parsley mixed with lime juice over some cut veggies like chopped bell peppers, baby corn, carrots to make a delicious crunchy salad.
  2. Add chopped parsley to tomato or pumpkin soup to make it more zesty and delicious.
  3. Use parsley paste with lime, ginger and garlic to marinate fish, chicken, and lamb.
  4. Add chopped parsley while making juice of carrot, beetroot and orange. This is a very refreshing vitamin-booster drink.
  5. Combine chopped parsley with bulgur wheat, chopped green onions (scallions), mint leaves, lemon juice and olive oil to make the Middle Eastern classic dish, tabouli.
  6. Add chopped parsley with cottage cheese and corn while making grilled sandwich.
  7. Sprinkle it over any of the salads with your favorite dressing.
  8. Mix some chopped parsley with butter or olive oil and spread on toasted crusty bread.
  9. Add to homemade pesto sauce and herby sauces.
  10. Consume fresh parsley juice as a healthy herbal drink.

Growing parsley is fairly easy. Parsley likes to grow in full sun and rich soil. Make sure lots of well-rotted organic stuff has been dug into the ground before you plant parsley. Parsley grows quickly — pinching back the plant will keep it from growing large and woody.

It is seldom bothered by pests, but sometimes you’ll spot a black-striped, green caterpillar or two chomping on the leaves. Don’t be too quick to destroy these colorful caterpillars, because they are the larvae of beautiful, black butterflies.

I like to plant parsley borders around my asparagus beds. The parsley doesn’t take enough nutrients from the soil to bother the asparagus. Both plants seem to grow better together than they do separately.

Growing parsley in pots is also an option. A healthy parsley plant can survive right through the winter in a sunny kitchen.
Parsley is a bi-annual and in most climates, the plant will over-winter so you should be able to pick fresh parsley on even the coldest of winter days.

As soon as the stems reach 8 or more inches long, start cutting. Cut whole stems as you need them from the outside of the plant. Parsley will freeze quite well. Freeze whole stalks quickly and store in sealable freezer bags or plastic containers.

And Don’t Forget About Kohlrabi
Entertainment Gardening Nature Tips

And Don’t Forget About Kohlrabi

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And don’t forget about many delights of Kohlrabi. This is one of the tastiest veggies on this or any other planet! Try it sauteed in olive oil with tarragon and shallots, or slice it raw and toss it into salad.

Take my word for it: You’ll be an instant kohlrabi convert! Kohlrabi has the mildest and best flavor (resembling mild white turnips) when small. Unfortunately, many gardeners allow kohlrabi to grow too large before harvesting it.

Large, older kohlrabi is tough and woody and it may have an off-flavor…

And, If you don’t care for the taste or texture of kohlrabi, it’s because you’ve only tasted a crop that’s spent too much time growing up. The secret to great-tasting kohlrabi is rocket-fast growth – it should go from sowing to harvest in about 8 weeks.

Like its cabbage-family cousins, kohlrabi prefers cool weather. But unlike those fussbudgets, it will still do its work when the mercury rises. All it asks for is plenty of water to quench its healthy thirst. Kohlrabi doesn’t mind being transplanted, but it grows so fast that there’s no advantage to starting seeds indoors or buying transplants.

Kohlrabi likes a home that gets a lot of sun and has soil that drains well but retains moisture. The pH of its dreams is 6.3 to 6.8.

Of kohlrabi’s two varieties the purple globe is sweeter and tastier than the apple-green. Both have a pale green, almost ivory colored, flesh inside. While the entire vegetable is edible raw or cooked, the small, young kohlrabi, about 1 1/2″ to 2″ in diameter, is ideal for its flavor and texture.My favorite giant-kohlrabi variety is “Superschmelz”. It’s a new variety from Oregon with bulbs that regularly reach 8 to 10 inches in diameter. And (this is the best part) even at that size, they stay sweet and tender.

Young kohlrabi leaves make great eating raw or steamed. I clip them all season long, until it’s time to harvest the stems. I pick the stems when they’re about the size of a golf ball. When they grow bigger than that, they get tough and bitter; all they’re good for then is the compost pile.

If your bulbs are reaching good-eating size faster than you can keep up with them, don’t worry: Just clip them off the stems, bury them deep in the soil, and cover them with hay or straw. They’ll stay crisp and fresh well into winter.

A Harvest Of Healthy Thanksgiving Recipes
Flowers Gardening

A Harvest Of Healthy Thanksgiving Recipes

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We would like to share with you our harvest of simple & healthy Thanksgiving recipes when you gather your loved ones around the table. These easy-to-follow recipes taste even better than they look. We’ve come a long way since 1621, so let’s celebrate!

I love stuffing perhaps more than any other holiday dish. Which is why I have never thought of it as something that has to be stuffed into anything, especially a meaty thing. Sometimes this confuses people. To them I say: embrace the unstuffed stuffing.

Classic Sage Stuffing

Like pretty much all my recipes, this one is totally flexible; you don’t need to be exact with the quantities, and you can add or subtract ingredients as your tastes dictate.

The quantities below will generally serve about 10 people (exact yield depends on the size of your bread loaves). And,

  • 2 loaves whole grain (or part whole grain) bread (I like a good crusty sourdough, but a hearty sandwich breadworks too [purists be warned, the bread I just linked to contains a little honey]; use what works for you), cut into cubes approximately 1-inch square and left out to dry for a few days
  • 1 large onion, diced
  • 7 celery ribs (extra points if they have leaves), diced a little larger than the onions
  • 1 bunch fresh sage, minced (you can use a generous tablespoon of dried sage, but it won’t be quite the same)
  • 2 cups (approximately—it’s impossible to pin this down exactly because every batch is different, moisture-wise) veggie broth (I use the stuff in a box; if you have time to make your own, more power to you)
  • some white wine (optional)
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste

  1. Heat the olive oil over medium heat in a large sauté pan. Add the onions and some salt to your Thanksgiving recipes and cook, stirring every minute or so, until the onions start to soften and become translucent (about 7 minutes).
  2. Add the celery and cook for about 5 minutes more.
  3. Add the sage and cook another minute.
  4. Consider adding more salt.
  5. Add your dried bread cubes and stir thoroughly so that your aromatics and your bread are evenly mixed.
  6. Add some (about half a cup?) of the veggie broth. You want to pour a thin stream around the pan, moistening all areas and not dumping it all in there at once. Stir thoroughly, but do not mush the bread. The bread will soak up the liquid. You want moist bread, not gluey smashed bread. The key is a light touch, stirring to combine, not to meld.
  7. Add the wine, the same way you did with the veggie broth. (If you’re not using the wine, just add more broth.)  Grind in some pepper.  Stir thoroughly, keeping in mind the whole mush thing.
  8. Taste your stuffing. If you need more salt, add it. You’re also judging texture: is the stuffing still dry? Is some of it in danger of getting mushy? You’ll have to use your judgment about how much more liquid to add.
  9. Add liquid in small increments, stirring to combine, until you reach your desired texture.
  10. That’s it, you’re done. You can keep it warm in a 200º oven (covered with foil) if you need to, but there’s no need for baking.
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