I’ve gotten familiar with the gestation time for a variety of seeds, and can practically set my clock by genovese basil.
Unless something bad happens, I’ll have pretty good-sized plants in a couple weeks. Then I can start stealing a leaf now and again to crush into my pasta.
And, the lemongrass. Like the basil, I just scatter seeds all around the pot, so there are a bunch of different plants I can mutilate.
Those roundish things in the center bottom are … interesting. Some kind of mushroom that looks like P. Cubensis but isn’t (shrooms like to grow a large mycelium web before they poke their heads up, and this pot was empty and dead a week and a half ago, no way shrooms would colonize it that fast)
That tiny little green thing is a folded over baby green onion.
Grow! Grow my little ones! Be proud and strong, so I can eat you.
We had some pretty crazy wind last week, and it completely ripped off the ridgeline vent and the automatic vent control. I have to go searching in the cows’ field for it and hope they haven’t stomped on it. Well, I can always build another.
The automatic vent systems are really cool and I do not understand them very well at all. It’s a piston full of some kind of grease that expands and contracts with heat, thereby operating a lever system that opens the vent. Pretty cool but not able to survive 60mph winds. I may just leave it open – when summer is here the inside of the greenhouse gets very hot – 110F – plus, which can’t be great for the plants.
These are indeed shrooms. They just live in the potting soil. I get them every once in a while when opening fresh soil bags.
Lemon gras is something I want to try this year as well!
Only thing I’ve been able to grow are white violets in my pots and while I like them they tend to invade my houseplants. I can’t eat the flowers because of too many pigeons 😔
Marcus Ranum says
@avalus: lemongrass is great. Chop some with garlic, holy basil, and sesame oil and stir it into rice!
I’ve never seen lemongrass grown from seed, or considered growing it. Luckily I’m within walking distance to two Asian grocery stores that stock an amazing array of produce.
I grow Thai basil every year, but my short season of hot weather is not conducive to happy verdant lemongrass. I’m thinking I could buy a nice clump from the grocery and pot it up so my potager becomes more lemony. I have a lemon thyme that I use frequently. It’s amazing added to soups or roasts, but it also makes a fantastic addition to waffle batter or bread dough.
Marcus Ranum says
Lemon thyme waffles?!