AHHHHH...it's already mid-May! I can't believe how quickly this year is going. The kids are going to be on summer break soon and I still have a few big projects to get completed before July. In the meantime, I have passed the time working on the property--cutting back the growth that will shade it, prepping new growing spacing, and tidying it up; among other things. Hope your garden is growing well too!
Tulsi can be tricky to germinate but once they do, they grow like basil (happily and easily when it is warm.) Thanks, well, if you're in a wet and humid, it may still be best to prune for airflow 😝. Thanks for watching!
@@neverenoughdirt sweet basil is doing good. It’s Tulsi that’s giving me hard time. Seeds came from MI Gardner, germination is slow, I am still waiting for first true leaves to be little bit bigger. Hopefully they will grow fast as temperature is now around late 60’s
@@VOTE4TAJ That sounds about right with regard to the temperature. Tulsi usually takes a week or more to germinate. The warmer temperatures will get it going a little bit. 70+ is ideal.
I have tried broccoli leaves. I find them to be similar to collards. Since the leaves are growing on the plant for much longer than say gailan, they tend to be less sweet and less tender. I think the more palatable way to eat them is to braise or stew them-- like collard greens 🙂.
Lots of Pakistani and Indians are using rapini broccoli leaves as substitute for mustard leaves in transitional dish called saag. The tender leaves and flower heads (before they open or about to be open) are used.
@@VOTE4TAJ This is great to know. I have wanted to make a saag from ingredients from my garden. Growing enough spinach has been the challenge but rapini grows like a weed.
@@neverenoughdirt The videos I've seen prepare them like you said - collard greens. Some also mention to use the younger more blue tinged leaves. Will be a fun experiment.
AHHHHH...it's already mid-May! I can't believe how quickly this year is going. The kids are going to be on summer break soon and I still have a few big projects to get completed before July. In the meantime, I have passed the time working on the property--cutting back the growth that will shade it, prepping new growing spacing, and tidying it up; among other things.
Hope your garden is growing well too!
Thank you for always sharing your authentic lived experiences in your growspace. It's so refreshing 🙌🏾
My pleasure, Siri! Thanks always for visiting and the encouragement 😀
I wish I can grow Tulsi very nicely and will be waiting for your tomato technique. As usual beautiful garden beautiful update.
Tulsi can be tricky to germinate but once they do, they grow like basil (happily and easily when it is warm.) Thanks, well, if you're in a wet and humid, it may still be best to prune for airflow 😝. Thanks for watching!
@@neverenoughdirt sweet basil is doing good. It’s Tulsi that’s giving me hard time. Seeds came from MI Gardner, germination is slow, I am still waiting for first true leaves to be little bit bigger. Hopefully they will grow fast as temperature is now around late 60’s
@@VOTE4TAJ That sounds about right with regard to the temperature. Tulsi usually takes a week or more to germinate. The warmer temperatures will get it going a little bit. 70+ is ideal.
Have you ever eaten the broccoli leaves? I've seen videos of people cooking them up. I think I'm going to give it a go.
I have tried broccoli leaves. I find them to be similar to collards. Since the leaves are growing on the plant for much longer than say gailan, they tend to be less sweet and less tender. I think the more palatable way to eat them is to braise or stew them-- like collard greens 🙂.
Lots of Pakistani and Indians are using rapini broccoli leaves as substitute for mustard leaves in transitional dish called saag. The tender leaves and flower heads (before they open or about to be open) are used.
@@VOTE4TAJ This is great to know. I have wanted to make a saag from ingredients from my garden. Growing enough spinach has been the challenge but rapini grows like a weed.
@@neverenoughdirt The videos I've seen prepare them like you said - collard greens. Some also mention to use the younger more blue tinged leaves. Will be a fun experiment.
@@lynnt3747 Happy experimenting!