Reminder: Which plants need shade and/or sunshine....

Wondering which of your plants will need shade and which will need sunshine, here is a handy dandy poster that tells it all.

Growing Sugar for free in your own back yard?

All about growing stevia in your own backyard.  Growing stevia is easy in well-drained beds or containers, and the stevia leaves can be dried or crushed to replace sugar in teas, sorbets and more...

If growing your own calorie-free, natural sweetener sounds too good to be true, it’s time to get to know stevia. Native to Paraguay and other tropical areas of the Americas, the stevia plant (Stevia rebaudiana) produces leaves packed with super-sweet compounds that remain stable even after the leaves have been dried. Stevia leaves have been used to sweeten teas and beverages throughout South America for centuries. More recently, diabetics and dieters alike have turned to stevia to reduce their sugar intake because, unlike honey, maple syrup, agave or molasses, this natural sweetener has zero calories and is not metabolized by the body. Stevia is especially well-suited to sweetening drinks, fruits, salad dressings, yogurt and most creamy desserts. Stevia can substitute for some, but not all, of the sugar used when baking, because it does not provide all of the multiple functions that sugar does.

The Whole-Leaf Stevia Difference

Many commercial drink mixes and packaged sugar substitutes are sweetened with a derivative of stevia. This sweetening compound is called Rebaudioside A and is listed on labels as either Reb A or Rebiana. These are highly processed products developed by large food corporations. Most of the raw stevia used to produce these products is grown in China. These “natural sweeteners” have been stripped of many of the plant’s healthful properties. Teas, extracts and tinctures made from high-quality, whole-leaf stevia, on the other hand, contain up to seven sweet compounds (glycosides) and an array of antioxidants.

Growing Stevia Plants

Growing stevia is easy in well-drained beds or large containers, and the leaves can be dried for winter use like any other herb. Stevia grows best in warm conditions similar to those preferred by basil. Plants grown in warm climates will grow to 24 inches tall and wide. Where summers are cool, expect stevia plants to grow up to 16 inches. Grow three to five plants for a year’s supply of dried stevia leaves.
Stevia can be started from seed indoors in late winter, but it’s best to grow it from rooted cuttings. Germination of stevia seeds tends to be spotty, so keep seed-sown plants under bright lights until the weather warms in spring. Look for stevia plants in the herbs section at garden centers, or locate mail-order suppliers using our Seed and Plant Finder.
Choose a well-drained site, and set out the plants 2 feet apart after your last frost. Be sure to choose an accessible spot, because you will need to gather stems often. Where summers are extremely hot, stevia benefits from slight afternoon shade. Elsewhere, grow stevia in full sun.
Left unpruned, stevia will grow into a lanky, upright plant that produces tiny white flowers in late summer. To maximize leaf production, you must trim back the plants several times to induce branching, first when plants are about 8 inches tall, and again in early summer. You can use the leaves from the pinched-back stem tips, or root them in moist potting soil to increase your supply of stevia plants.

How to Harvest Stevia

In most areas, you can harvest stevia in midsummer by cutting back the plants by half their size, and again in early fall when new growth slows to a standstill. Stevia can be dried in bunches like other herbs, but you will get better quality by drying it in a dehydrator or a 150-degree- Fahrenheit oven until crisp. Store dried stevia leaves in an airtight container in a cool, dark place. Wait until you’re ready to use stevia leaves to crush them.

Overwintering Stevia

If you live in Zone 8 or warmer, stevia is often winter-hardy and grows as a short-lived perennial with a protective winter mulch. In colder climates, prepare two healthy parent plants for overwintering indoors. Choose 1-year-old plants grown from seeds or cuttings. Cut them back to about 6 inches, and prune roots as necessary to settle them into 6-inch containers with a light-textured potting mix. Move your stevia plants to a warm, sunny location indoors, or to a heated greenhouse. In spring, when new growth appears, cut most of the new stems and root them in moist seed-starting mix.

In the Kitchen

You can use the leaves of this healthy sugar substitute fresh or dried, but many people find the flavor improves if the sweet compounds have first been extracted in water or alcohol. With stevia, slightly under-sweetening drinks or fruit desserts tends to taste better than using too much. Too much stevia may impart a bitter or medicinal flavor. (For delectable dessert recipes that use stevia, see Naturally Sweet Stevia Recipes.)
Learn how to use stevia leaves as a versatile, low-calorie sugar substitute with the methods below. Also, use this helpful Stevia-to-Sugar Equivalent Chart.
Stevia Tea. Fill a metal tea ball with 1 rounded tablespoon of dried, lightly crushed stevia leaves. Place in a clean pint canning jar, and cover with almost-boiling water. Steep 10 minutes before removing the stevia. Screw on the lid and keep in the refrigerator for up to 5 days. Yield: 2 cups (16 ounces), sweetness equivalent to about 2 cups sugar.
Stevia Extract. Bring 1 cup water to almost-boiling, add one-half cup lightly crushed stevia leaves. Remove from heat, cover with lid, and steep 40 minutes. Strain through a coffee filter, and pour into a dark-colored container. Store in the refrigerator 1 to 2 weeks. Yield: 3/4 cup (6 ounces), equivalent to 3 cups sugar.
Stevia Tincture. Place one-half cup dried, lightly crushed stevia leaves in a clean glass jar. Add 3/4 cup 100-proof vodka or rum. Screw on the lid and shake. Place in a cool, dark place for two days, shaking the jar twice a day. Strain through cheesecloth or a jelly bag, and place the liquid in a small saucepan. Heat on low until steam rises, and maintain that temperature for 20 to 30 minutes, (do not boil). This creates a more concentrated tincture while removing most of the alcohol’s taste and smell. Pour the cooled tincture into a dark-colored container. Store in the refrigerator up to 3 months. Yield: About 1/4 cup (2 ounces), equivalent to 6 cups sugar.

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Sweet Stevia Plant

• Good air circulation is essential for growing stevia in warm, humid climates. Use raised beds if growing this natural sweetener in climates where fungal leaf spot diseases are common. Ensure good drainage in containers by using a light-textured potting mix and containers with large drainage holes.
• When first starting to use stevia as a healthy sugar substitute, start with a little and increase the amount gradually and only in small increments.
• Take care not to overheat stevia teas or extracts. Such batches may be bitter.
• Store stevia tincture in a medicine bottle with a dropper to add it to drinks or prepared dishes by the drop.

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Know When to Plant What

It’s never too soon to start planning your garden and we have two tools to help you determine the best planting times for your local conditions. Online, our What to Plant Now page shows when each crop should be planted in your region. And, if you have an iPhone or iPad, see our newest app, When to Plant. Just enter your ZIP code and the app will give you recommended planting dates — for both indoors and outside — for any crop you’d like to grow.

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Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on Google+.

Read more: http://www.motherearthnews.com/organic-gardening/stevia-plant-zm0z13fmzkin.aspx#ixzz2N6z1Emxt  
   Read more: http://www.motherearthnews.com/organic-gardening/stevia-plant-zm0z13fmzkin.aspx#ixzz2N6zGMM31

 



Blessed Charles The Good,11th Century fought against improper food practices

Interesting article on an 11th Century Saint. He fought against black marketeers who horded food and were waiting to sell it at astronomical prices to the people. This encouraged their undying wrath and one day in 1127 as Charles was praying in the Church of St. Donatian they set upon him and killed him.Blessed Charles the Good feast day is March 2nd.
Read More About this Saint....

I was particularly attracted to this article because the problem of unethical food practices seems so reminiscent of what is going on today. Mabey he should be the patron saint of those fighting for more ethical food practices in these days. And also of those fighting so hard to keep food on the tables of all peoples.

Wow, 16 all natural foods that you can regrow, from your left over scraps!

Wow, I love this article from wakeup-world.com. I am a finatic about organic home grown food. And here is a list of foods you can grow from your own left over scraps. Love It!

By Andy Whiteley
Co- Founder of Wake Up World

Looking for a healthy way to get more from your garden? Like to know your food is free of the pesticides and other nasties that are often sprayed on commercial crops? Re-growing food from your kitchen scraps is a good way to do it!

There’s nothing like eating your own home- grown vegies, and there are heaps of different foods that will re- grow from the scrap pieces that you’d normally throw out or put into your compost bin.

It’s fun. And very simple … if you know how to do it.

Just remember … the quality of the “parent” vegetable scrap will help to determine the quality of the re-growth. So, wherever possible, I recommend buying local organic produce, so you know your re-grown plants are fresh, healthy and free of chemical and genetic meddling.

Leeks, Scallions, Spring Onions and Fennel

You can either use the white root end of a vegetable that you have already cut, or buy a handful of new vegetables to use specifically for growing.

Simply place the white root end in a glass jar with a little water, and leave it in a sunny position. I keep mine in the kitchen window. The green leafy part of the plant will continue to shoot. When it’s time to cook, just snip off what you need from the green growth and leave the white root end in water to keep growing. Freshen up the water each week or so, and you’ll never have to buy them again.

Lemongrass

Lemongrass grows just like any other grass. To propagate it, place the root end (after you’ve cut the rest off) in a glass jar with a little water, and leave it in a sunny position.

Within a week or so, new growth will start to appear. Transplant your lemongrass into a pot and leave it in a sunny outdoor position. You can harvest your lemongrass when the stalks reach around a foot tall – just cut off what you need and leave the plant to keep growing.

Celery, Bok Choi, Romaine Lettuce & Cabbage

Similar to leeks, these vegetables will re-grow from the white root end. Cut the stalks off as you normally would, and place the root end in a shallow bowl of water – enough to cover the roots but not the top of your cutting. Place it in a sunny window position, occasionally spraying your cutting with water to keep the top moist.

After a few days, you should start to see roots and new leaves appear. After a week or so, transplant it into soil with just the leaves showing above the level of the soil. The plant will continue to grow, and within a few weeks it will sprout a whole new head.

Alternatively you can plant your cutting directly into soil (without starting the process in water) but you will need to keep the soil very moist for the first week until the new shoots start to appear.

Ginger

Ginger is very easy to re-grow. Simply plant a spare piece of ginger rhizome (the thick knobbly bit you cook with) in potting soil with the newest (ie. smallest) buds facing upward. Ginger enjoys filtered, not direct, sunlight in a warm moist environment.

Before long it will start to grow new shoots and roots. Once the plant is established and you’re ready to harvest, pull up the whole plant, roots and all. Remove a piece of the rhizome, and re-plant it to repeat the process.

Ginger also makes a very attractive house-plant, so if you don’t use a lot of ginger in your cooking you can still enjoy the lovely plant between harvests.

Potatoes

Re-growing potatoes is a great way to avoid waste, as you can re-grow potatoes from any old potato that has ‘eyes’ growing on it. Pick a potato that has robust eyes, and cut it into pieces around 2 inches square, ensuring each piece has at least one or two eyes. Leave the cut pieces to sit at room temperature for a day or two, which allows the cut areas to dry and callous over. This prevents the potato piece from rotting after you plant it, ensuring that the new shoots get the maximum nutrition from each potato piece.

Potato plants enjoy a high-nutrient environment, so it is best to turn compost through your soil before you plant them. Plant your potato pieces around 8 inches deep with the eye facing upward, and cover it with around 4 inches of soil, leaving the other 4 inches empty. As your plant begins to grow and more roots appear, add more soil. If your plant really takes off, mound more soil around the base of the plant to help support its growth.

Garlic

You can re-grow a plant from just a single clove – just plant it, root-end down, in a warm position with plenty of direct sunlight. The garlic will root itself and produce new shoots. Once established, cut back the shoots and the plant will put all its energy into producing a tasty big garlic bulb. And like ginger, you can repeat the process with your new bulb.

Onions

Onions are one of the easiest vegetables to propagate. Just cut off the root end of your onion, leaving a ½ inch of onion on the roots. Place it in a sunny position in your garden and cover the top with soil. Ensure the soil is kept moist. Onions prefer a warm sunny environment, so if you live in a colder climate, keep them in pots and move them indoors during frostier months.

As you use your home-grown onions, keep re-planting the root ends you cut off, and you’ll never need to buy onions again.

Sweet Potatoes

When planted, sweet potato will produce eye-shoots much like a potato. Bury all or part of a sweet potato under a thin layer of soil in a moist sunny location. New shoots will start to appear through the soil in a week or so. Once the shoots reach around four inches in height, remove them and re-plant them, allowing about 12 inches space between each plant. It will take around 4 months for your sweet potatoes to be ready. In the meantime, keep an eye out for slugs… they love sweet potatoes.

To propagate sweet potatoes, it is essential to use an organic source since most commercial growers spray their sweet potatoes to prevent them from shooting.

Mushroom

Mushrooms can be propagated from cuttings, but they’re one of the more difficult vegies to re-grow. They enjoy warm humidity and nutrient-rich soil, but have to compete with other fungus for survival in that environment. Although it is not their preferred climate, cooler environments give mushrooms a better chance of winning the race against other fungi.

Prepare a mix of soil and compost in a pot (not in the ground) so your re-growth is portable and you can control the temperature of your mushroom. I have found most success with a warm filtered light during the day and a cool temperature at night. Just remove the head of the mushroom and plant the stalk in the soil, leaving just the top exposed. In the right conditions, the base will grow a whole new head. (In my experience, you’ll know fairly quickly if your mushroom has taken to the soil as it will either start to grow or start to rot in the first few days).

Pineapple

To re-grow pineapples, you need to remove the green leafy piece at the top and ensure that no fruit remains attached. Either hold the crown firmly by the leaves and twist the stalk out, or you can cut the top off the pineapple and remove the remaining fruit flesh with a knife (otherwise it will rot after planting and may kill your plant). Carefully slice small, horizontal sections from the bottom of the crown until you see root buds (the small circles on the flat base of the stalk). Remove the bottom few layers of leaves leaving about an inch base at the bottom of the stalk.

Plant your pineapple crown in a warm and well drained environment. Water your plant regularly at first, reducing to weekly watering once the plant is established. You will see growth in the first few months but it will take around 2-3 years before you are eating your own home-grown pineapples.

And one for the kids….. ‘Pet’ Carrot Tops!!

I call this a ‘pet’ because the plant that re-grows from planting a carrot top will NOT produce edible carrots, only a new carrot plant. The vegetable itself is a taproot which can’t re-grow once it has been removed from the plant. But it makes an attractive flowering plant for the kitchen, and they’re easy and lots of fun to grow…. for kids of all ages!

Cut the top off your carrot, leaving about an inch of vegetable at the root. Stick toothpicks into the sides of the carrot stump and balance it in a glass or jar. Fill the glass with water so that the level reaches the bottom of the cutting. Leave the glass in filtered, not direct, sunlight and ensure water is topped up to keep the bottom of your cutting wet. You’ll see roots sprout in a few days, and you can transplant your ‘pet’ carrot into soil after a week or so.

Your success re-growing lovely fresh vegies from scrap may vary, depending on your climate, the season, soil quality and sunlight available in your home or garden. And some vegies just propagate easier than others do. In my experience, a bit of trial and error is required, so don’t be afraid to do some experimenting. Get your hands dirty. It’s lots of fun! And there’s nothing like eating your own home-grown vegies.

Please share your own experiences with the Wake Up World community by commenting below.

Peace.

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Oh gosh, I am soo sorry to say, I have been away for a while. I'm back.

Great Natural Remedies.

Love this article on natural remedies from Mother Earth Living. This article focuses on several great natural remedies including: saw palmetto, aloe, chamomile and many other: Check It Out...            

Aloe for Burns and Cuts

Aloe (Aloe vera) is the herb for minor burns and cuts. In one study published in the Journal of Dermatological Surgery and Oncology, 27 people had burns treated with aloe or standard medical care. In the standard-care group, healing took 18 days, but in the aloe group, it took only 12 days. “Aloe is my first choice for burns,” says botanist James Duke, Ph.D., former chief of the U.S. Department of Agriculture’s Medicinal Plant Research Laboratory and author of The Green Pharmacy (Rodale, 2000). “Keep a potted aloe on your kitchen windowsill. For minor burns, snip off a thick leaf. Slit it open. Scoop out the inner leaf gel and apply it to the burn once or twice a day.” Aloe requires no care beyond weekly watering.
Dosage: If you use a commercial aloe gel, follow label directions.
Red Flags: Aloe helps heal superficial wounds but not deep wounds, such as surgical incisions.

Black Cohosh for Hot Flashes

American Indians first introduced colonists to black cohosh (Cimicifuga racemosa), which they used to treat many conditions, including menstrual problems and recovery from childbirth. For 40 years, Europeans have used black cohosh to treat menopausal discomforts. During the past decade, the herb has become popular in the United States. Occasionally, a study questions its benefit, but the clear majority shows black cohosh effective for hot flashes. How the herb works is still a mystery, but it does not act like estrogen, so it’s safe for women who can’t take the female sex hormone—for example, those with a history of breast cancer. “Black cohosh is definitely worth a try,” says Mark Blumenthal, executive director of the Austin, Texas-based American Botanical Council (ABC), the nation’s leading herb-education organization, “especially now that hormone replacement therapy has been shown to do more harm than good.”
Dosage: Follow label directions.
Red Flags: Side effects are rare but possible: A few users have reported stomach distress, dizziness, headache and allergic reactions. Commission E, the German equivalent of the U.S. Food and Drug Administration, says black cohosh should not be taken for longer than six months. After that, consult your doctor or herbalist.

Chamomile for Indigestion and Relaxation

Remember The Tale of Peter Rabbit? After the young bunny’s “hare”-raising adventures, his mother soothes his jangled nerves and upset stomach with chamomile tea. Peter’s mother was right. Chamomile (Matricaria recutita) soothes both the nervous system and the gastrointestinal tract.
Dosage: 1 tea bag or 1 to 2 teaspoons of dried flowers per cup of boiling water. Steep a few minutes and drink as much as you’d like.
Red Flags: Allergic reactions are possible, especially if you’re allergic to pollens.

Cranberry to Prevent Urinary Tract Infections

Cranberry juice—and the dried berries and extract—prevent bacteria from sticking to the bladder wall long enough to cause infection, according to a 2004 article published in Clinical Infectious Disease. Many studies confirm the value of cranberry (Vaccinium macrocarpon) in the prevention of urinary tract infections (UTIs). In a 2002 study, Canadian researchers gave 150 women one of three treatments: cranberry juice (three cups a day), cranberry tablets (3 daily) or a placebo. One year later, compared with the placebo group, the women who took cranberry experienced significantly fewer UTIs. Cranberry juice cocktail and dried cranberries are available at health-food stores and supermarkets. Capsules containing cranberry extract are available at health-food stores and many pharmacies. “I recommend cranberry for UTI,” Duke says. “But if you drink the juice, you have to drink a lot of it. It’s usually easier to munch on the dried berries or take capsules.”
Dosage: If you use cranberry juice cocktail, drink at least three cups a day. Try to select one with less sugar and a higher content of cranberry juice, or drink 100-percent cranberry juice diluted in apple juice. If you use dried cranberries, munch on a handful or two a day. If you use commercial cranberry extract, you should follow label directions.
Red Flags: None.

Echinacea for Colds

For reasons that remain unclear, the root of daisy-like echinacea (Echinacea spp.) bolsters the immune system and helps the body fight colds. An occasional study shows no treatment benefit, but most show that echinacea minimizes symptoms and speeds recovery by at least a day or two. The most comprehensive investigation of echinacea’s cold-fighting power was a University of Wisconsin analysis of nine studies. Eight showed significant treatment benefit—milder symptoms and briefer colds. Most recently, Canadian researchers gave echinacea or a placebo to 128 people coming down with colds. They took 10 doses the first day and four doses for the next seven days. The echinacea group had 23 percent milder symptoms. However, echinacea does not prevent colds. “I don’t recommend it for cold prevention,” Duke says. “But as soon as my wife or I feel a cold coming on, we take echinacea. Our colds are mild and brief.”
Dosage: Echinacea is available in teas, juice, tinctures and capsules. Follow label directions. Typical directions are to take it several times a day at first, and then taper off as you begin to feel better.
Red Flags: Liquid echinacea products can cause temporary, harmless numbing or tingling of the tongue. Some people don’t like echinacea’s sharp taste. Minor stomach upset is possible with tincture. If symptoms persist beyond two weeks, see a doctor.

Flaxseed for Menopausal Discomforts and Prevention of Osteoporosis and Heart Disease

Flaxseed (Linum usitatissimum) is rich in plant estrogens (phytoestrogens). At Laval University, Quebec, researchers gave 25 menopausal women hormone replacement therapy (HRT) or flaxseed (1.5 ounces daily mixed into food). Six months later, flaxseed relieved hot flashes as well as HRT. Flaxseed also mimics HRT’s bone-preserving ability. Oklahoma State researchers gave a placebo or flaxseed (1.5 ounces daily) to 38 postmenopausal women for 14 weeks, and measured calcium excretion in their urine, an index of calcium loss from bone. The flaxseed group showed decreased calcium excretion, meaning reduced bone loss. Recent research published in Drug News and Perspectives also suggests that flaxseed lowers cholesterol and risk of heart disease.
Dosage: 1.5 ounces per day, mixed into food.
Red Flags: Women who cannot take estrogen should consult their doctors before using flaxseed.

Garlic for Cholesterol Control and Cancer Prevention

Researchers at Penn State University gave men with high cholesterol either garlic (Allium sativum) or a placebo. The herb lowered their total cholesterol 7 percent. For every 1 percent decrease in total cholesterol, risk of heart attack drops 2 percent. So according to this study, garlic can reduce heart attack risk by 14 percent. Occasionally, a study shows no benefit, but the vast majority shows that garlic reduces cholesterol and helps prevent heart disease. However, garlic does not reduce cholesterol as much as the statin drugs. If your cholesterol is really high, you may need medication.
Garlic also helps prevent several cancers. In the Iowa Women’s Health Study, researchers followed 41,387 middle-aged women for five years. Those who ate the most garlic had the lowest risk of colon cancer. Fruit and vegetable consumption in general helps prevent cancer, but in this study, of all plant foods analyzed, garlic yielded the greatest preventive benefit. Other studies show that garlic also helps prevent prostate, esophageal, stomach and bladder cancer.
Dosage: Most studies have used approximately the equivalent of one clove a day. Garlic works best when it’s raw or only slightly cooked. Or take garlic supplements, including deodorized brands, which have a similar cholesterol-lowering effect. Garlic supplements with proven benefit include Kwai and Kyolic. Follow label directions.
Red Flags: Garlic impairs blood clotting. If you have a bleeding disorder, don’t take it. If you notice increased bruising, stop taking it, and consult your physician. Stop taking garlic at least two weeks before scheduled surgery, and make sure to inform your physician/surgeon of garlic supplementation.

Ginger for Nausea

Perhaps your grandmother gave you ginger ale for an upset stomach. Ginger (Zingiber officinale) is an indigestion soother that also relieves nausea. Australian researchers gave 120 pregnant women either a placebo or capsules containing 1.5 grams of ginger powder (about a teaspoon). Almost immediately, the ginger group experienced significantly less nausea.
Several studies also show that the herb prevents motion sickness. Danish researchers tested it on 80 naval cadets in heavy seas. Compared with those who took a placebo, the ginger group experienced 72 percent less seasickness. To prevent motion sickness, take a capsule containing 1,000 mg of powdered gingerroot about an hour before you embark, and every two hours during your journey. “I use ginger to prevent seasickness,” Duke says. “It works for me.”
Dosage: Start with 1,000 to 1,500 mg. If necessary, take more. Ginger is safe. Or brew a tea using 2 teaspoons of fresh grated root per cup of boiling water. Or drink ginger ale—just make sure it contains real ginger. The label should say ginger extract, not artificial flavor.
Red Flags: Heartburn is possible. Read More...

 

28 Beautiful Christmas Wreaths Ideas.

 
Love these 28 beautiful wreath ideas from Sunset Magazine. Check It Out Here...

Foraged

We first met this rising star when he was working at Flora Grubb Gardens in San Francisco; since then, Hank Jenkins has evolved into a “plant architect” (his words) , designing outdoor spaces in the Bay Area through his firm, Lushland. To get this wreath project kickstarted, he simply took a walk. “What’s here is what grabbed my attention in my own garden and on hikes.” Despite the fresh take on materials, he keeps the color palette traditional with green eucalyptus pods and red pincushions (leucospermum). lushlanddesign.com

Materials: Eucalyptus pods and leaves, lotus pods, leucospermum, floral foam, floral pins.

Tip: To prolong the freshness of a live wreath, keep the foam moist.