short bits

[eub]

You know how you hear people delicately aghast that the target of their gossip would use sprouted garlic? I always used sprouted garlic, but I think I'm concluding it really does taste worse.

Phenology:
Snowdrops are wrapping up.
Walking-stick kale is starting to flower, about a year old.
Roses are belatedly pruned.
Plum is flowering.
Cydonia floret.

Oh by the way, you can stick a toothpick through a garlic clove and sprout on a jar it like a sweet potato, totally. Tons of roots; I wonder if those are tasty like garlicky mung sprouts?

I didn't think I cared what my weight was, but from my reaction to being surprised at a change in the number, I was overestimating my not-caring.

Are there predatory insects that it would be a workable idea to release in the house?

Linked to from this blog post, a web database of biological numbers and a related paper I haven't read yet. Want to know the ATP/ADP ratio in light versus darkness in various compartments of a spinach cell?

Comments

[mamagotcha.livejournal.com]

Sprouting garlic is for sticking in the ground and then pulling up to use as green garlic in the spring, or harvesting as garlic bulbs down the road.

I've used them in cooking, though, and never noticed a different taste... I saw a sprouting one in the bowl today, I'll do a taste test tomorrow.

Garlic certainly doesn't belong in a fridge, but I did learn that it's better to keep your ginger there (sprouting ginger is also for putting in the ground).

[eub.livejournal.com]

In this region we need to plant garlic at the end of summer if we want to harvest decent bulbs, but garlic shoots work year-round indoors. I'm hoping the hydroponic trick will get me to sprout more cloves on the windowsill; I admit that even having to go get a little pot and some soil often makes me procrastinate on it.

[bhudson.livejournal.com]

I occasionally stoop to using glasses.