This fertilizer is best for leafy green plants or plants in their growth stage, that is, before showing any signs of transitioning to flowering. The liquid can be dumped at the foot of a plant or sprayed on the leaves for foliar feeding. By doing a basic ferment those nutrients are released for easier access. Stinging nettles contain a wide span of nutrients leafy green plants love such as potassium, phosphorus, calcium, and magnesium. We’ll be trying out in earnest this year making some fiber from them too, which we hope using this technique will produce some good results.
Let’s let that happen and let the seeds drop too, then we can cut down the tall stalks to use as an all-purpose fertilizer for our gardens. After this point the tender leaves and stems will become courser as the stem elongates and she prepares to flower and set seed. Personally I’ll never pick anything taller than my knee and here in Pittsburgh stop right around May 1st. If you take the stinging nettle season very seriously- as I hope you do- we previously mentioned a couple of ways to preserve them, but now it’s high time to transition with the plant as it grows. fermentpittsburgh Tagged amazake, koji, strawberries Need some koji? Buy some online or get some spores to make your own. It’s also possible to make amazake from leftover grains from dinner as well as things like oat “milk.” To sweeten and inoculate your favorite non-dairy “milk” do a 1:3 ration of koji to “milk” and follow the same procedure. For a refreshing summer smoothie give it a blitz in the blender, but if you do, why not also toss in a couple strawberries or whatever else you have on hand? Yum. It’ll likely keep creeping along but you probably have a few days before it starts souring. When you have the amazake of your dreams incubated you can just pop it in the fridge to put the brakes on the fermentation. This is definitely a good “taste as it moves along” type recipe as you find your perfect “sweet spot.” An over mature amazake will start tasting sour (alcoholic). Incubation needs to be on the warmer side, ~120-140 degrees, as the higher temperatures are what activates sweeter results. The ratio of ingredients can be changed to your preference but a good starting place is 1:1.5:3/ koji: cooked grain: water. Making amazake is just mixing koji, a cooked grain, and water, and letting it incubate in a jar or sealed container for around 6-12 hours. It is the infant state of sake and mirin, as amazake is the stage where sugars are being made to later convert into alcohol. Its unique earthy sweetness is provided by enzymes in the koji that saccharify the grain starches into sugars. (Mold smoothie? Yum.) Amazake is easy to make, wonderfully delicious, as well as vegan and sugar free. The wood is easily peeled for veneer.Amazake is a Japanese sweet beverage/ porridge made from koji mold and grain that can be reminiscent of a smoothie.
All of the species in this genus have very good machining properties and produce smooth surfaces on the normally straight-grained material. The wood can be air-dried with little or only moderate difficulty slight to moderate checking and warp may develop.
The texture is medium the grain mostly straight lustre is medium to fairly high without distinctive odour or taste. The heartwood is variable, light pinkish cinnamon, dull oatmeal, medium to dark brown, sometimes reddish or purplish it is often not very clearly demarcated from the wide band of oatmeal-coloured sapwood. We do not have any more information on the wood of this species, but the following is a general description for the wood of this genus:. Year 1936 ISBN Description Gives information on the properties of the wood of well over 1,000 species of woody plants from northeastern Peru. Website Publisher Field Museum Press Chicago. Title Woods of Northeastern Peru Publication Author Williams L.
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