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Post by mjc on Jun 27, 2017 19:39:46 GMT -5
So I'm debating if I should take it down now, or wait until the mustard seed it is attached to matures, and whether the chrysalis goes squish or I let the thing open and then release the butterfly FAR away, far enough to not be my problem. It's the Parsley worm issue all over again. Generally, I'm against relocation...but when it's something like a butterfly, I'd say relocate it. Take the stalk, if it hasn't 'popped' when the seed is done and drop it somewhere far away from your garden. |
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Post by blueadzuki on Jun 27, 2017 19:58:08 GMT -5
Might as well take it soon as possible. Truth be told I don't give a f**k about the mustard, so if I lose some seed, big whup. It's not like I couldn't buy more mustard than I could ever plant with one trip to the grocery store (It only got it's shot by me not being able to tell if it was mustard or not. It could have been extra pink campion* Plus, then I'll at least know which I am dealing with, blue or hairstreak.
*This isn't a dumb as it sounds. Compared to the standard Silene bladder campion of our roadsides, the pink's seeds are ENORMOUS, so mixing it up with mustard is actually really easy.
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Post by steev on Jun 28, 2017 0:11:36 GMT -5
Pupa tempura, a little mustard kick; yum!
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Post by blueadzuki on Jun 28, 2017 5:06:36 GMT -5
Wouldn't be much of a mouthful, we're talking about something the size of a coriander seed (hairstreaks and blues are really tiny butterflies)
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Post by blueadzuki on Jun 28, 2017 6:56:07 GMT -5
New surprise
The chickpeas that did NOT make flowers before are beginning to, and they are DIFFERENT. Looks like there are at least two in there, one a bit earlier with pink flowers and axial flower/pod production and one a bit later with white flowers and terminal flower/pod production.
I wonder if the two represent the two major varieties, kala channa and kabouli channa. I put examples of both in there, so both could be. If so I imagine the pink are the kala (if only because colored flowers and colored seeds often seem to go together.)
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Post by blueadzuki on Jul 6, 2017 12:54:18 GMT -5
Interesting update on the pink campion.
While going through the city yesterday, I passed a store with flower bouquets outside of it and there were flowers in there I could SWEAR were the same as my campion. So whatever it is, it's something florists use, which makes the fact I can't precisely identify it even stranger.
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Post by blueadzuki on Jul 13, 2017 10:03:42 GMT -5
First chickpeas harvested yesterday. Very clearly a kala channa (grinding chickpea) type. However the color is odd. Rather than the standard reddish brown shades, these ones are very clearly gold (I've grown kala channa before, so I know the color doesn't change as it ages, if it's gold now that it is dry, it's gold, period.)
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Post by mjc on Jul 13, 2017 11:55:29 GMT -5
Save some out to grow?
Not sure about which is the more dominant trait in chick peas...type or color, but it looks like you may have gotten them crossed at one point. Although it would be nice to have a nice, golden grinding type...the normal color tends to look a little bland.
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Post by blueadzuki on Jul 13, 2017 13:43:52 GMT -5
I'll probably save ALL of them out to re-grow; I only have a handful, certainly not enough to make eating them worthwhile.
I'd guess type beats out color, as I have seen some that sort of straddled the line. Though those tend to me more Kala-ish than Kabouli-ish. They have kala's smaller size and thicker skins, but kabouli's more rounded shape (to the point where some go all the way to looking more like peas than chickpeas)
Black Kabouli and Neri Black are probably straddlers, since they are more rounded than a standard Kala.
Color is complicated in chickpeas. I THINK yellow is dominant over green, but it is hard to tell (in part because it is hard to tell legitimately green chickpeas, from "green" chickpeas (which are unripe chickpeas that have been dried in the shade) in the stores.
One thing I DO know is that the mottling pattern I know as "moss" is either recessive or completely random; I planted all "mossy" seed one year and nearly all reverted to standard (and the only one that did have "moss" had only a streak of it.)
"Burr" or "Sticker" skin seems to be inheritable though, more's the pity. Chickpeas like velcro are novel, but a PITA to clean(though if there was some way to get those spines onto a kabouli's thin skin, you might have a pea that was extra good at holding dressing.
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Post by blueadzuki on Jul 18, 2017 12:17:39 GMT -5
As of this time, I have collected all seed off of all plants I believe to be kala (the ones I believe to be kabouli have a few weeks more).
Turns out I was being overcautious trying to keep all of the seeds discrete; when I looked down, I noticed nearly all of the "plants" I had been collecting from were in fact branches of a single plant.
The two that were NOT part of that plants both yielded green seed, and as these were dry upon harvest, I assume this is proof that green when ripe chickpeas are a legitimate thing.
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