What do you mean powerfull grower, that it's good in all type of soil ? Could it be used as human food, or is it too small in your opinion? I'm looking for a sunflower that would be perennial and could yield enough for human consumption.
Sean Dembrosky wrote:I would argue against chives, oregano and thyme unless you have spent the time to fully dig out and remove all runners of the grass before establishment. I've worked with all 3 as experiments for beating out grasses and they do a poor job for me where I popped them in and hoped/expected them to beat out the grass.
What has worked with potency in holding back / beating out grass...
Comfrey, Turkish Rocket, Rhubarb, Sorrel, Sweet Cicely, Giant Perennial Sunflower, Jerusalem Artichokes, Elderberry
What is this giant perennial sunflower you're talkigna bout? Seems pretty interesting. Does it have huge seed heads and yield?
My significant other and me use the family cloth technique. Simply put, it's pieces of cut cloth of polo shirt for #2s (better thickness and more efficient to wipe #2) and pieces of cut cloth of t-shirt fort #1 (we also clean the bowl with this one).
We use a little bit of water on the cloth to clean to perfection. Then, we put the cloth in a old stainless cauldron filled halfway with 50% water and 50% vinegar. We then wash the cloth in the washing machine the same way we wash diapers, but we first make it spin a few seconds in the washing machine to wring it.
So we buy vinegar often. For 2 people, it's a little less than 4 liter a month. I wonder if the brine (salted water) technique of the romans (see few post above) would work fine?
Brenda Groth wrote:
any info on how to go about the preserving/fermenting spoken of above? and what would it taste like? would that be similar to sauerkraut?
Brenda, I have never tasted fermented sunchokes, sorry.
It would be the same process as traditional sauerkraut (no vinegar please).
Honestly, I dont have a source saying lacto-fermentation of sunchokes will actually reduce gas. I know that inulin is what causes the gas, and that inulin is probiotic for lactobacillus in the gut. Since this same bacteria is used in traditional sauerkraut, I logically thought it would eat up some of the inulin in the sunchokes before you eat it.
I learned about preserving/fermenting foods from the book Nourishing Traditions.
If you have never heard of this book, I encourage you to pick it up. It has changed the way i look at food and nutrition. It is both a recipe book and nutrition lesson in one!