11

Those are fine-looking mushrooms! The key for mushrooms "like from the store" (in Germany) is to harvest when they are not yet fully mature. This means that the velum, the thin skin at the underside of the cap, is still closed. A mature mushroom will have a flatter cap with exposed gills, ready to release the spores. And mushrooms mature quickly once they ...


10

Pick them as soon as they are as ripe as you want them. They won't get any bigger, and too many fruit will restrict the formation of more fruit. If you live in a dry climate, then @Brian's suggestion of hanging them up is definitely the way forward, and is very traditional in places like New Mexico. @Kate's dehydrator should work in a humid climate, but ...


10

All tap holes injure maple trees. Extensive research into spile-hole damage (with an eye to reducing it, and preserving productivity) is precisely what has driven the downsizing of spiles. Few producers (essentially no serious ones) use even the 7/16 size currently. The area of damaged wood (which cannot produce sap in the future, until the tree has ...


10

I would not eat them, just because there is very little left. I would have no problem eating leaves with little damage. These are just eaten (by expert), so they are good, and they don't leave traces (and poo), no more than usual insects which are not eating the leaves. In any case you will clean them with water, and then cook them. So there is really no ...


10

All of the cabbage leaves are edible, and they won't taste like bugs. Leaves with holes might not be appealing to dinner guests, but no harm or bad taste will come to you and your family eating them. Just give them a good rinse before you prepare to make sure any insects or insect remnants are washed off. I'm not sure what organism ate your plants but check ...


9

Once the vine starts to die back, that is a useful indicator that they are ready or nearly ready. Other indicators of a ripe pumpkin include: It should sound a bit hollow when you slap it The stem should be hard and start to have cracks in it Pressing the skin with a fingernail should dent but not puncture


9

Mint leaves are just fine to use any time, including after the plant has flowered. The flavor may not be quite as strong as it was before it flowered, so you may need to add more leaves to your jelly infusion to get the same taste. Be sure to cut the flowering stems back when you harvest. Cutting the flowering stems back may even encourage your mint to ...


9

If the tomatoes have any red on them, you can set them out on the counter or a windowsill and they may still ripen. If they are all green, your best bet is to use them for fried green tomatoes or green tomato relish. Since you've already tilled the tomato plants in to your garden, you could also compost them if you aren't interested in eating them. Some ...


9

It varies by type of plant and sometimes between seed sellers. It could mean from when you sow your seeds or when you transplant. Burpee is one of the seeds merchants that is pretty clear about what they mean and in general appears to follow the following pattern: When seeds are primarily directly sown in your garden the maturity date is from the time your ...


9

It really depends on the variety. Some can stay on the vine for a long time after they're ripe (how long they can stay on is known as hang-time), and some have to be picked as soon as they're ripe. How picking affects the matter also seems dependent on the variety, as well as how ripe the fruit is when you pick it. It seems to me that if you pick them when ...


9

I have heard that letting them get too large makes them sour/bitter. According to: https://bonnieplants.com/growing/growing-cucumbers/ They say, "Don’t let the cucumbers get oversized or they will be bitter, and will also keep the vine from producing more."


9

No, there isn't. Providing you check them for flavor and make sure they haven't aged too far. At about 2 inches diameter. Larger than that and you'll start noticing flavor change and flesh hardening which is the important indicator that they've gone too far. As long as the skin is soft, there is no flavor change and the flesh is fully moist, you will have a ...


9

You don't have to snap or break them - I've seen it being harvested in the fields here in the UK, and all the people doing the job have a knife. They cut right at the base of suitably sized spears, just above the fibrous root matter, using a very sharp knife so as to cause as little disturbance to the roots as possible. I'd recommend you do the same, ...


8

Maybe we should rethink the way we garden! I, too cut the main head off that was huge on my fall cauliflower. But it had been planted next to a new fruit tree and I did not want to disturb the roots so I left it there thinking that it would decompose on its own. In the spring it produced 4 side shoots - each producing a very full head. I cut those off ...


8

I would take basil by pinching whole stems off. The new growth is the best tasting and the plant will sprout multiple new stems from the old one. You have to be careful not to overdo it which is why you might want more than one plant to produce enough basil on a regular basis. Most herbs will respond to this treatment, I can't think of any exceptions, but I ...


8

A couple of things to look for other than the feel (they should be firm if you can find a spot to squeeze them where they aren't too prickly). Some amount of spines are normal on all cucumbers, but this one looks especially spiny. Color: they should be medium to dark green. this depends on the cultivar though, some of them will be different colors. from the ...


8

Once they are red or ripe get them off the vine/bush! This promotes MORE fruit setting, ripening. Keep them cool and eat them sooner than later. Don't put in the refrigerator. Keep apples and bananas away from other vegetables or flowers you don't want them to ripen or die quickly.


8

Judging by the state of the plants when you dug them up, and what the soil surface looks like there are no nutrients whatever in it. The potatoes tried to grow, using the material stored in the tuber, but that's as much as they managed to do. The leaves never developed properly, nor did the roots. They would have grown just as "well" if you had just put ...


7

Harvest them before they freeze, or the resulting mushiness will ruin everything and they will rot. Jalapenos are picked green - if you leave them on the plant they will turn red, which isn't bad, just unexpected. I llke to pickle jalapenos. I add a little turmeric and onion flakes to hot vinegar, use a cold pack technique, and process them well. The ...


7

Usual way of testing for ripe eggplant is to try to dent it with the end of your thumb. If it gives way with as much pressure as you would dint a tomato then it's ready. I've grown that variety, very nice flesh and no bitterness. The white streaks will also go a bit off white. I can't locate my flickr page, which has a nice photo of those eggplants just ...


7

Mint is generally a herbaceous perennial, so it loses its leaves and dies back every winter, then new shoots sprout from the roots in spring. With mine, I cut the dead stems back to just above soil level as part of my normal garden clean-up going into winter, and that's what I recommend you do. Don't dig up the dead stalks because mint spreads by sending ...


7

Spinach is a crop that likes the weather to be on the cooler side. Spring sown spinach will generally begin to go to seed when the days become long and the temperatures are consistently in the upper 80s to 90s. It may also "bolt" (go to seed) if the plant is not getting enough moisture. You will be able to tell "bolting" is occurring when the central stem ...


7

Garlic is grown from cloves and not from seed. You plant individual cloves and these form bulbs. You then save the largest bulbs to plant the cloves the following year. This is because soft neck garlic doesn't usually produce seeds and even if they do, they are not true. That's why it's usually propagated by the planting of cloves from bulbs.


7

Sun is essential for full ripening and flavour; though they can be picked and ripened separately, they will be sweeter if left to ripen on the plant. Watering should be sufficient and frequent enough to keep the plant well supplied, but without leaving it waterlogged. You've not said whether your plant is in the ground or in a pot, but if it's in a pot, ...


7

However, the summer here has been very hot This might very well be the reason. Potatoes tend to stop the production of tubers once the soil reaches a certain temperature. Gardeners that plant their potatoes in dark plastic bags and unwittingly put the bags into a sunny spot often have the same problem. Next year, plant your potatoes as early as possible to ...


7

Yes, but you must be smarter than a doctor or engineer: some of the richest are php engineers. It is mainly economy: if there are many people that could do something, they will fight to produce it for less, the price will be low. So to have high gain you need something unique or seldom. Often this could be a terroir (just a piece of land in a well named ...


7

The simple answer is yes, all maples can be tapped for syrup. Some, such as Acer palmatum are a waste of time to try if you expect great taste and volume. This site lists the top 22 trees for the best syrup. Plenty of maples but Japanese Maple is not listed. You most certainly could try. If you follow directions you will not hurt your tree at all. ...


6

I usually go by size when picking eggplant. Once the fruit gets to be about the size it is supposed to be and still has lovely shiny skin, I pick it. I see your variety is supposed to get to 7" long. It won't hurt to pick them a little early - they'll still be good to use - so if it is somewhere in the 5-7 inch range, I'd go ahead and pick it and try it. You'...


6

I live in Delaware and have already harvested my jalapeno and chili peppers. If you do nothing but leave them on the dining room table, some of the green peppers will ripen to red, some will dry out (get wrinkly, but remain edible), and many will start rotting or growing mold. You can freeze them whole or sliced, but I prefer drying. I dry the chili peppers ...


6

My dog figured out that cauliflower is delicious. Two plants survived with just a nub of the flower intact. They have regrown and I now have two more heads! They are not as tightly packed as the first ones were. I have also cut off some of the leaves and eaten them as well. I am going to cut off the majority of the head and see if it will do it again.


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