Jocelyn Campbell wrote:
Travis, when growing from the base or stem is the plant as robust, or perhaps more so, than starting from seed?
Travis Philp wrote:
the size of the harvest is usually smaller than the original plant.
Do you mean you get another carrot from a replanted top?
So for onion and garlic, do you just cut off most of the actual head and leave the bottom and roots in place? Or are you saying you dig them up, cut them up and replant them? I have garlic from store bought cloves, but I was curious if you can harvest in place without disturbing the roots...I think BM suggested that once.
Didn't know that. Thanks. Guess I will have to get a few more going. What am I giong to do with the pips anyway.
larry korn wrote:
Chelle, So good to hear that you have an avacado from a toothpick planting! They usually need a pollinator to fruit
Jennifer Smith "listenstohorses" wrote:.... They are easy, pretty, house plants. Is it right that the bunnies can also eat the carrot leaves?.......
Joel Hollingsworth wrote:
The sprouted ginger hasn't shown me much, but I'll wait for summer before digging it up to see.
Jennifer Smith wrote:I have never gotten anything to grow that way, with toothpicks in water.
I have, I think, 3 perenniel beds of sweet potatoes in Alabama (zone 7) but will have to winter (roots and/or vine) indoors over the winter here in zone 5.
I have a sweet potato in soil in my front window now. It has not sprouted yet. We will see how it goes. It is from grocery. If it does not sprout I will get a start from down south.
jeremiah bailey wrote:I learned about doing this with onions when I was a boy. Has anyone tried taking the stub that you'd replant and cut it radially into pieces like a pizza? I have sneaking suspicion that it'd propagate this way. Make sure you have some rootlets on each piece.
Actually, after looking around, I found this: http://www.instructables.com/id/Grow-Onions-from-Discarded-Onion-Bottoms/ Which describes sprouting the bottom and then cutting the separate stalks away from the root section. I think I'm going to try both ways with the next batch of onions we cook with.
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