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Post by ottawagardener on Jan 24, 2013 10:18:53 GMT -5
May I just say, the idea of edging a bed with dandelions to hold it up is fab. Do you have a picture?
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Post by greenfinger on Jan 24, 2013 11:42:08 GMT -5
Regrettably, no. And the boss has decided to change the direction of the rows this year, to better conserve water on our sloped garden. Maybe they'll be back for fall. We do still till, trying to add more matter, but leaving the edges alone. Hence, the accidental solution to erosion. Yay dandelions!
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Post by davida on Jan 24, 2013 15:23:12 GMT -5
Back to building soil with weeds. Reminds me of the old adage: "One year's seeding makes seven years' weeding".
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Post by greenfinger on Jan 25, 2013 9:32:54 GMT -5
But in a different frame of mind, it could read. ...seven years of eating.
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Post by kwilds on Jan 25, 2013 10:06:51 GMT -5
But in a different frame of mind, it could read. ...seven years of eating. I have been learning a lot in recent years about the nutritional/medicinal uses for a lot of "weeds." I no longer look at the opportunistic plants as weeds but rather as potentially useful - for food, healing, green cover or as others have found - garden bed edging! I still pull weeds if they are growing where they are not useful but I always think twice before I do.
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Post by olddog on Jan 25, 2013 14:00:47 GMT -5
"seven years of eating", good saying!
reminds me of my old corn patch, many years ago, and the weeds that grew among the corn, as a groundcover between the corn plants, were purslane. Two crops right there, and i only had to tend to one, the other was a "weed".
i think the total yield would be higher per field in that case, (though never proved it) even theough the corn yield and purslane yield were each smaller, than if they were grown alone.
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Post by steev on Jan 25, 2013 23:30:17 GMT -5
Purslane is a good plant source of omega-3 fatty acids, besides which, it's tasty. With high soil fertility and plenty of moisture, the wild purslane on my farm produces nickle-sized leaves; the fanciest cultivated varieties don't do much more.
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Post by steev on Jan 27, 2013 0:05:23 GMT -5
I harvested dock today; I like it, but wish it didn't cook to such an icky olive-drab.
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Post by olddog on Jan 27, 2013 11:10:54 GMT -5
thanks, Steev, that is good to know, now just have to figure out how to eat purslane. always have fed it to the chickens.
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Post by ottawagardener on Jan 27, 2013 12:03:09 GMT -5
I toss purslane in salads or other green mixes like quiche though I'm sure there are more creative recipes.
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Post by steev on Jan 27, 2013 12:21:39 GMT -5
I cook the tender 2" tips like any other greens: braised with onions and olive oil/bacon grease.
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Post by olddog on Jan 28, 2013 21:01:01 GMT -5
Yum! Thanks for the cooking tips, Ottawa and Steev.
Will try these;
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Post by MikeH on Jan 29, 2013 20:39:07 GMT -5
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Post by raymondo on Jan 30, 2013 23:22:43 GMT -5
...By coupling PhyloChip-based metagenomics of the rhizosphere microbiome with culture-dependent functional analyses, we identified key bacterial taxa and genes involved in suppression of a fungal root pathogen.
Is that English?
Seriously though, a little book that I think Telsing mentioned somewhere, Teaming with Microbes, talks a bit about disease suppression in healthy soils. The basis for it being plenty of organic matter.
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Post by steev on Jan 31, 2013 1:26:05 GMT -5
Make a rich environment; everybody's happy. Stress things; the bad guys start pushing their weight around.
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