Author: Robert Andrews

Freezing Vegetables

This is intended only to give brief instructions.  For details about why some of it is being done this way, check the internet.

Blanche

Blanche all vegetables before freezing.  Boil 60-90 seconds, plunge into water bath to stop the cooking process.

Asparagus

Chop into 3 inch pieces.  Blanch 3-5 minutes depending on thickness.  Will keep for up to 18 months.  Good for soups, etc., but will not be crisp for a side.

Avocado

Will keep for up to 18 months.

Broccoli

Cut into bite sized florets.  Blance 3 minutes, then put into a large towel and toss to get as much water out as you can.   Freeze the pieces whole in single-use zip lock bags.  Good steamed or boiled (2 minutes) or in stir fries, quiches and soups.  Broccoli will not have the crunch, but will taste OK.  Use within a year.

Cabbage and Brussels Sprouts

Soak in heavily salted water for 30 minutes to encourage pests to vacate.    Pick off any old leaves, and trim base off.

For cabbage:  Quarter (leaving the stem intact) and freeze.  Keeps only about six months.
For Brussels Sprouts:  Blanche 3-5 minutes depending on the size.  Move to freezer immediately on a rimmed cookie sheet.  Freezing will actually improve the flavor, and they will keep about 18 months.

Cherry Tomatoes

Don’t require blanching.  Rinse well, dry and freeze.  Will keep for up to 18 months.  No longer good for salads, but good for soups, stews, braises, roasting, etc.

Corn

Freeze within 10 hours of being picked, not corn from the supermarket.  Remove kernels from the cob.  Blanche for 4 minutes.  Freeze on a pre-cooled tray so kernels stay separate.  Good for stir fry or on your plate.  Will keep for up to 18 months.

Cucumbers

These are best preserved by pickling.  Read my collection here.

Garlic

This can be dangerous.  READ CAREFULLY.  You can freeze peeled garlic in ice cube trays in olive oil, but DO NOT keep at room temperature for more than a few minutes.  EVER.  Botulism develops quickly.  Go straight into the freezer, and then straight from the freezer to the pot or skillet and cook immediately.  The bacterium Clostridium botulinum can cause death in a few days without medical treatment.  It is safe only if you do it perfectly right.

Green Beans

Blanche, then freeze individual beans laid flat on a pre-cooled tray.  Good for stir fry and soups.  Will keep up to 18 months.

Green onions

Freeze greens and whites separately.  The greens freeze well without any processing.  Blanch the whites for three minutes, and then freeze.  Double bag to avoid onion smell in your freezer.  Will keep for up to 6 months.

Mushrooms

Do not blanche!  Wipe them clean with a dry towel and cut off the end of the stem.  Freeze individually on a tray overnight, then seal in a vacuum bag.  Use within a year as you would fresh mushrooms.

Pumpkin, winter squash, acorn squash, etc

Bake at 350°F for 45 minute, scrape out flesh and let cool and then puree.  Freeze flat in zip lock bags.

Spinach

Will keep for up to 18 months.

Tomatoes

Blanche whole, then remove skin, cut into pieces, then freeze in zip lock bags that lay flat.  Not good for salads, but good for sauces, soups, etc.  Will keep for up to 18 months.

Zucchini

Good for bread, saute, grilling, muffins, pancakes, lasagna, frittata,  pizza,  quiche, and more … Cut into pieces and blanche 3 minutes.  Pat dry and freeze in single-use zip lock bags.

Will keep for up to 18 months.

Don’t freeze:

  • Eggplant: You can, but it will be for babaganoush, etc.  Otherwise use only fresh eggplant and freeze before seeds mature; even then freeze Black, but not Chinese or Thai.
  • Celery: This is mostly water and doesn’t freeze well, and it is readily available in the grocery.  Otherwise, blanche 3 minutes and freeze in sticks.
  • Onions: Cut into large pieces and blanche 5 minutes.  Freeze in a layer and break off what you need for stews and soups.  They will be mushy, but retain flavor.
  • Lettuce:  Not good for anything other than flavoring stocks and soups.
  • Spinach:  Not good for anything other than flavoring stocks and soups.

 

Rather than reinventing the wheel, the following text is from MyBluePrint.com.

From MyBluePrint.com

How to freeze vegetables

Here’s your comprehensive guide to freezing all kinds of vegetables.

Avocado

Storing in halves:

  1. Cut the avocado in half; remove the peel and the seed.
  2. Rub the exposed fruit with lemon juice.
  3. Putt into an airtight container or freezer bag. (No need to pre-freeze.)

Storing as purée:

  1. Purée the avocado.
  2. Mix in a few drops of lemon or lime juice to prevent browning.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Blackberries

  1. Wash and pat dry.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Note: Berries can really benefit, texture-wise, from adding a little sugar before freezing. If desired, toss the berries with sugar (about 1/3 cup per pint) before pre-freezing.

Blueberries

  1. Wash and pat dry.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 6 months.

Cherries

  1. Wash your cherries.
  2. Remove the stems and pits.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Cucumbers

  1. Slice the cucumbers and remove the skin if desired.
  2. Pre-freeze.
  3. Transfer slices to an airtight container.
  4. Freeze for up to 3 months.

Note: A cucumber will absolutely lose its texture when frozen — it won’t have any crunch. Instead, consider making freezer pickles, which are said to retain crunch (here’s a recipe).

Eggplant

There are actually a few different methods of freezing eggplant. Here are two:

Method 1:

  1. Blanch the eggplant for 3-4 minutes, then plunge it in ice water to cool.
  2. Pre-freeze.
  3. Transfer to an airtight container.
  4. Freeze for up to 3 months.

Method 2:

  1. Slice into coins, and bake at 350 F until tender, 10-15 minutes (not totally browned).
  2. Remove from oven, and let cool.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 3 months.

Tomatoes

  1. Blanch the tomatoes for 1-2 minutes, then plunge in an ice water bath.
  2. Let dry, and cut into chunks or pieces if desired.
  3. Pre-freeze.
  4. Transfer to an airtight container.
  5. Freeze for up to 6 months.

Alcaparrado

INGREDIENTS

  • 1 can green olives (drained)
  • 1/2 can black olives (drained) – OPTIONAL
  • 1/2 can Kalamata olives (drained)
  • 8 OZ small capers, chopped (drained)
  • 1 red bell pepper, minced
  • 1/4 C red wine or white vinegar
  • 1/4 C extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper or to taste

STEP BY STEP

  • Blister your red bell pepper over a hot gas flame or in the oven broiler.  Cook until it is at least half blackened.  Wrap in foil and let steam for 5 minutes.
  • Combine all other ingredients and toss to mix.
  • Heat on your stove until just simmering, then remove from heat.
  • Peel your bell pepper (DO NOT RINSE) and chop into pieces.
  • Add bell pepper to your mixture
  • Transfer to small sized canning jars.
  • These will keep for a couple of months.

 

Pineapple Dessert

INGREDIENTS

  • Pineapple
  • Honey
  • Dark Rum
  • 1 lime
  • Marscapone cheese

STEP BY STEP

  1. Slice your pineapple in half
  2. Remove skin and eyes
  3. Slice thin sheets of the pineapple
  4. Put onto a place and drizzle with honey
  5. Next drizzle some rum over top
  6. Top with lime zest and lime juice from one lime
  7. Let marinate for about an hour
  8. Position sheets of pineapple to create a wheel on a dessert plate
  9. Drizzle some of the marinate over top
  10. Put a dollop of marscapone in the center
  11. Garnish with a slice of lime

This recipe is from Jacques Pepin

 

Open Faced Grilled Cheese

INGREDIENTS

  • 2 TBL butter
  • 2 TBL AP flour
  • 1 C milk
  • 1/2 C buttermilk
  • 2 TBL Dijon mustard
  • Ham or crisp bacon
  • salt and pepper to taste

STEP BY STEP

  1. PREPARE YOUR BECHEMEL
  2. Melt butter in a hot skillet.
  3. Put flour on top and stir until it starts to brown.
  4. Add milk, whisking constantly.
  5. Add buttermilk right after.
  6. Continue to stir until it thickens.
  7. Remove from heat and cover.
  8. PREPARE YOUR BREAD
  9. Add 2 TBL melted butter and 2 TBL EVOO to a rimmed sheet pan.
  10. Preheat tray to 375º in the oven.
  11. Slice a nice thick piece of rustic bread.
  12. Put on the sheet pan and wipe it around.
  13. Spread your Bechemel on the bread
  14. Top with grated Oaxaca or Manchego cheese
  15. Add chopped ham or bacon on top of the cheese
  16. Bake for 6-8 minutes
  17. COOK YOUR EGG
  18. Cook two eggs sunny side up for each slice of toast.
  19. Serve the bread with an egg on top.

Gingerbread

  1. Butter and flour your ramekins.
  2. Whisk together
    • 2 C AP flour
    • 1/4 C instant coffee
    • 3 TBL cocoa
    • 1 TBL dried ginger powder
    • 1 tsp black pepper
    • 1/2 tsp salt
    • 1/2 tsp baking powder
  3. Cream together
    • 2 sticks softened butter
    • 1 C dark brown sugar
    • Mix for 5 full minutes
  4. Beat 4 eggs into the sugar mixture – one at a time
  5. Add 3 TBL fresh grated ginger and 2 C molasses
  6. Mix till combined, then mix into dry ingredients
  7. Fill each ramekin about 2/3 full
  8. Bake 20 minutes at 350º

Pickled Herring

RESTAURANT RECIPE

  1. Fresh herring:  Clear eyes, no smell, firm flesh – 8-10 inches in length

    CLICK HERE FOR TIPS ON BUYING FRESH FISH

  2. Salt the herring – or start with salted herring
  3. Add red onion and carrots
  4. Bring to boil:
    • 1/2 C Boiling water
    • 1 C White vinegar
    • 2 TBL Sugar
    • 1 Star anise
    • 8 Clove
    • 1 Clove garlic
    • 8 Black peppercorns
    • 3 bay leaves
    • 1 TBL Mustard seeds
    • 12 White peppercorns
  5. Let meld 5 days – Keeps in fridge for 2-3 months

NewScanCook.com

OLD RECIPE

  1. Salted herring pieces
  2. Onion slivers
  3. Apple slices
  4. Pack into a jar
  5. Hot brine
    1. Apple cider vinegar
    2. Honey
    3. Whole coriander seeds
    4. Horseradish
  6. Marinate 3-4 days – agitate daily

SWEDISH BREAKFAST HERRING

  1. Mix the following
    • 1/2  C sour cream
    • 1/4 C chopped dill
    • 3 Stalks of young fennel
    • 1 lemon – juice and zest
  2. Chop herring into 1 inch pieces
  3. Toss gently with sour cream mixture
  4. Let meld 1-2 hours in the refrigerator

Vin Brulé

This is great for cold evenings.

  1. Bring 4 C red wine to a boil.
  2. Simmer 15 minutes
  3. Create a sachet
    1. Peels of orange
    2. Allspice seeds
    3. Cinnamon stick
    4. Chives
  4. 1/2 C sugar
  5. 1/4 C brandy
  6. Mix and simmer another 15 minutes
  7. Garnish with orange or lemon slice

 

 

Marinated Mushrooms

  • 2 C water
  • 1 C white wine
  • 8 pieces orange peel
  • 3 cloves garlic
  • 1 TBL fresh rosemary
  • 2 bay leaves
  • salt
  • 1 tsp crushed red pepper
  1. Bring above to a boil.
  2. Fresh champignon mushrooms – meaty.
  3. Toss mushrooms to cover.
  4. Put into glass jar with liquid.
  5. Marinate overnight.

Dress the Mushrooms

  • Strain liquid from mushrooms
  • Remove large pieces of spices
  • 2 TBL parsley
  • 1 TBL olive oil
  1. Toss mushrooms in parsley and olive mixture.
  2. Serve in a pretty bowl.
  3. Suggestion:  For appetizer, stab some of them with toothpicks.

Croque Monsieur

A Croque Monsieur (as it turns out) is just a fancy name for a ham sandwich.  It translates literally as “Crunch Sir” and is essentially a single slice of ham along with a slice of Grüyere or Emmentaler cheese.  Adding an egg on top makes it a Croque Madame.  Sometimes chicken is substituted for the ham in a Croque Madame.

Croque Monsieur

  1. Butter two slices of French bread both on one side with softened butter
  2. On what will become the inside, spread a layer of Dijon mustard.
  3. Prepare a thin slice of quality ham and a slice of cheese between the slices.
  4. Put the assembled sandwich on a preheated very hot griddle or cast iron skillet.
  5. Cook both sides.
  6. For a proper finish, preheat the broiler
  7. Spread béchamel sauce thickly on the top.
  8. Garnish with thyme and any other desired spices
  9. Broil until browned and bubbly
  10. Let set a few minutes before trimming the edges for a neat presentation
  11. Cut into finger-food sized pieces for serving

Croque Madame

Prepare a very lightly fried egg, and place on top of the sandwich after Step 10.  In this case, you will NOT cut them into finger-food sized pieces.  You can also use shredded chicken at Step 3.

Bobby Flay Recipe

  • CROQUE MADAME
  • 4 eggs + 2 yolks
  • 4 C milk (1 qt)
  • 1 C cream
  • 2 tsp Dijon Mustard
  • 3/4 C gruyere
  • S+P
  • Nutmeg
  • Cayenne
  1. Soak cubes of bread in custard for at least 2 hours
  2. Bake 350º for 50-60 minutes
  3. Sprinkle with more cheese, then put under broiler for a few minutes

 

Tomato Side

  1. Cherry tomatoes in hot skillet
  2. Drizzle with EVOO
  3. Make bread crumbs with rustic day old loaf
    Pulse in basil and oregano
  4. Toast in EVOO until starts to brown
  5. Toss tomatoes
  6. Add basil leaves
  7. Sprinkle with toasted bread crumbs
  8. Plate next to egg (below) and sprinkle with Balsamic vinegar

 

  • Splash canola in skillet
  • Add thinly sliced ham
  • Salt and pepper
  • EVOO
  • One egg on top of the ham
  • Cover pan to cook 60 seconds covered

Serve ham egg, croque madame and tomatoes on a large plate

 

The Science of Ketchup

… and other liquids.

Shear Thinning Liquids

  • When you try to pour ketchup, sometimes it just won’t start until you tap the bottle on the side of the bottom.
  • This is because when force is applied, the liquid becomes thinner, and flows more easily.
  • Other similar liquids are mayonnaise, oyster sauce, mustard, hoisin.
  • GEEK INFORMATION:
    Summary:  Warm ketchup flows more easily than cold ketchup.

    Non-Newtonian viscous shear thinning in ionic liquids
    Geoffrey L. Burrell,a      Noel F. Dunlopb  and  Frances Separovic*a
    We have studied the shear thinning of several protic and aprotic ionic liquids (ILs) by stress-controlled rheometry, which indicated that some ILs exist as liquid phase aggregates that can be disrupted or broken at high shear rates. Increasing the temperature shifted the onset of shear thinning to higher frequency and indicated that a smaller or less cohesive aggregate was formed. However, upon application of a sufficiently high temperature, the sample resumed the characteristics of a Newtonian fluid. (HOEt)2NH.AcOH was selected as an example of a protic ionic liquid (PIL) to probe concentration effects on liquid ordering. At water concentrations lower than one equivalent per PIL component pair, the viscosity rapidly decreased, although the onset frequency of shear thinning remained constant. The shear thinning and low viscosity regime remained until approximately 3–4 equivalents of water were added and the PIL behaved as a Newtonian fluid. The effect of water on the shear thinning of (HOEt)2NH.AcOH indicated that small dilution volumes did not alter the aggregate structure, but instead reduced the number of aggregates. Both the temperature and additive water strongly suggested that the IL aggregates were due to intermolecular hydrogen bond networks.

Shear Thickening Liquids

  • When you mix water and corn starch (as a thickener in gravy for example) it flows easily.
  • If you had a large amount and smacked it with your hand, it would feel quite solid.
  • This is because when force is applied, the liquid becomes thicker, and flows less easily.
  • Other similar liquids are
  • GEEK INFORMATION:

    Shear induced self-thickening in chitosan-grafted polyacrylamide aqueous solution
    Lei Jin,a      Yonggang Shangguan,*a  Tao Ye,a  Hu Yang,b  Quanfu Ana  and      Qiang Zheng*a
    A remarkable shear induced self-thickening of chitosan-graft-polyacrylamide aqueous solution was observed. After the polyelectrolyte solution presenting shear thinning was subjected to a high-rate shear for several minutes, their viscosities recovered and then a much higher zero shear viscosity than the original one appeared. Obviously, the self-thickening differs from conventional shear thickening or viscous recovery, as reported previously. The mechanism of self-thickening was investigated by rheological methods together with TEM, 1H NMR and DLS, etc. It was found that some aggregates exist in original chitosan-graft-polyacrylamide aqueous solution and the scale of such aggregations would become larger within several minutes after a strong shear. The thickening was proven to be the result of an enhanced scale of GPAM aggregation in aqueous solution, and the mechanism of aggregation was proven to be intermolecular hydrogen bonding effects. Besides, the shear-induced self-thickening appears to be facile, maintainable and easily controllable by changing the shear conditions.

    Rheology of Liquid Foods

    Liquid foods are classified and their properties discussed under various types of rheological behavior: Newtonian, pseudoplastic, shear thickening, thixotropic, and viscoelastic. Rheological data on selected liquid foods are summarized in either tabular form or in the form of equations. Wherever possible the influence of temperature, constituents, and structure on the rheological behavior is detailed. Because many foods are suspensions, the measurement of flow properties of suspensions and factors influencing their rheological behavior are also covered. Finally, the relationship between the flow behavior and the sensory evaluation of mouth feel and viscosity is discussed.

COLLECTION – Brisket – Corned Beef

BRISKET vs CORNED BEEF :: They are both from the front chest area of the cow near the bottom of the chest,  but they are not the same thing.

Fresh beef brisket is like a big roast.  It refers to a cut of meat. The FLAT CUT is larger and leaner, which calls for a quick preparation. The POINT CUT is fattier and has more flavor. You should braise the point cut to allow for the breakdown of connective tissue. Trim some fat from each before preparing.

Corned beef frequently starts out as beef brisket and is brine-cured first.  Corned beef refers to the curing/seasoning method, not the cut of meat.

Not all corned beef is brisket and certainly not all brisket is corned beef.  Corned beef is usually cooked in a crock pot or dutch oven and the result is rather pink

Brisket Recipes

Corned Beef

 

 

NOTES FROM ANOTHER WEB SITE:

What’s the difference between…

Pastrami vs. corned beef

The deli counter is full of pressing questions — because while you may have some vague understanding that pastrami and corned beef are two different things, and that one might be better than the other, you may be stuck on the how or why. Here are the major points of differentiation between the two, because no meat should ever be a mystery.

Pastrami and corned beef have different countries of origin: Pastrami has two possible ancestries: It’s either Romanian (where its predecessor, pastrama, was made with pork or mutton) or Turkish (where it’d be a descendent of pastirma, made with beef). Corned beef hails from Ireland, which is why it’s eaten on St. Patrick’s Day.

Pastrami and corned beef are different cuts of meat: Today’s corned beef and pastrami are both made from beef, albeit different parts of the animal. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.

Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor. Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite.

Pastrami and corned beef have different spice mixes: Here’s when things really start to differ. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance. Corned beef is… naked. No spice mix to speak of.

Pastrami and corned beef have different cooking methods: Pastrami is smoked over hardwood, oftentimes with a pan of water nearby, which helps create steam and keep the meat moist. It’s then cooled and then steamed before serving. Corned beef is… boiled. Sometimes with cabbage and other accoutrements in the mix, too.

Bonus round: If you’ve ever been to Montreal, you may be wondering: What does “smoked meat” have to do with all this? Smoked meat is a Canadian specialty that pulls from the same themes as corned beef and pastrami, but has a story arc of its own. It’s made with brisket and is brined in a mixture of black pepper, coriander, garlic, and mustard seeds — but with much less sugar than its pastrami and corned-beef cousins. It’s then smoked, like pastrami, and is best layered onto rye bread with mustard for serving — just like the rest of family.

Chinese 5 Spice Powder

  • 1 stick cinnamon
  • 2 tsp cennel seeds
  • 10 cloves clove
  • 4 stars atar anise
  • 2 tsp Sichuan peppercorns
  1. Use actual peppercorns, not a substitute.
  2. Using a spice grinder, grind everything to a powder
  3. If using a coffee grinder, grind 1 TBL rice before grinding spices.
  4. Sieve out larger remainders
  5. Keeps for about 6 months
  6. Use 1 tsp powder for 1-2 LB of meat

Sesame Noodles

Ingredients

  • Udon or Sesame Noodles
  • 3 scallions
  • 2 TBL lemon juice
  • 1/2 C Hoisin sauce
  • 3/4 C peanut butter
  • 2 tsp toasted sesame oil
  • 1 TBL soy sauce
  • 1 C filtered water
  • 1 tsp Sriracha
  1. Bring sauce to a simmer on the stovetop.
  2. Prepare Udon noodles in a pot of water.
  3. Add desired amount of sauce in with your Udon noodles

 

 

Gazpacho – COLLECTION INDEX

Garnishes

See below for a laundry list of great garnishes

A gazpacho is a (usually) smooth (usually) cold (usually) vegetable soup.  Basically you will blend your veggies, remove the foam, and then run through a food mill to make a very smooth soup.

Garnishes to be put on top at the discretion of the diner are almost a requirement.  Below are some options for bowls of garnish.

Great Garnishes

  • Basil chiffonade
  • Bell Pepper – Green, red or orange – Raw, peeled, and diced
  • Chives – Fresh and cut into small pieces – greens and whites separated
  • Cilantro – Chopped with the stems included
  • Croutons – Make your own – toss in EVOO and spices, then bake
  • Cucumber – Seeds removed and diced small
  • Dill – Chopped
  • Grandpa’s Thunder Powder
  • Lime or Lemon Zest
  • Onion – White – Vadallia – Cut very small, and then rinsed to remove the strong acid taste
  • Onion – Red – Cut very small, and then rinsed
  • Parsley – Chopped with the stems removed
  • Tomato – Blanched and skin removed, then diced
  • Sour cream
  • Spearmint
  • Strawberry
  • Tabasco, Choloula or salsa

Norwegian Cheesecake

  1. Mash 4 graham crackers and mix with 1 TBL melted butter.
  2. Press crust into two ramekins
  3. Mix together 1 C creme fraiche and 1 C cream cheese
  4. Melt 1/3 C sugar with 5 TBL hot water in a pan
  5. Add big wide strips of lemon zest (to be removed later)
  6. Put 1 sprig of rosemary into water mixture.
  7. Add 2 tsp gelatin and bring sugar water mixture to a boil.
  8. Strain solids out and cool for 15 minutes
  9. Mix gelatin mixture in with cream cheese
  10. Pour into pie crusts and chill overnight
  11. Top with lingonberries or other fresh fruit (or preserves)

 

Vegetable Salsa Bed

This is good for fish, scallops, rare meat… many different main courses.

Ingredients

  • 2 tsp each:  EVOO, garlic, ginger (saute together, then add yellow pepper
  • Fresh veggies:  To your personal taste:  yellow tomatoes, shallots, jalapeños, cucumber, carrot, Japanese sake

Plate the salsa, top with the protein and surround with cherry or compari tomatoes.

Planting Plants from Food

You don’t always have to plant from seed.

Lettuce

  1. Carefully cut about 2 inches above the roots, removing the outside leaves, but leaving the core.
  2. Put into a container of water, and refresh the water every two days.
  3. It will be ready for harvest in 14 days.

Green Onion

  1. Cut 2″ above the roots.
  2. Put the roots into a glass of water, and refresh the water every two days.
  3. Harvest in about 7 days.
  4. Don’t use more than 1/3 of the plant at any time.

Basil

  1.  Cut the longest/highest leaves
  2. Trim off excess leaves and put into water.
  3. Refresh the water every two days.
  4. Roots will appear in about two weeks, and you can put them into soil.

Onion

  1. Cut off the roots and put them pieces root-down into soil.
  2. Cover with 1/2 to 1 inch of soil.
  3. You won’t be able to see them grow, so mark your calendar:  90 days to harvest.

Celery

  1. Cut off about 4 inches of the stem.
  2. Put into water and move to soil in 8-10 days.

Garlic Chives

  1. Cut off roots and put into water.
  2. You can start using the greens in about a week.
  3. Don’t use more than 1/3 of the plant at any time.

Mushrooms

  1. Remove mushroom cap for use.
  2. Plant stalk with the cap side barely above ground.

Potatoes

  1. Plant the eyes under one inch of dirt, a foot apart.
  2. Allow the vines to trail.
  3. Harvest in 90 days.

 

Moringa Tree Information

SEE THIS PAGE ALSO

Wiki Information

How to Grow Your Own Moringa Tree

INFORMATIVE LINK

Moringa, the famous “miracle tree,” has many nutritional and medicinal properties and is one of the most efficient and influential plants out there. Even though it grows best in tropical and sub-tropical regions, people in many other climates can also enjoy the benefits of growing moringa in their own home with a few simple tricks.

Moringa trees can be grown from either moringa seeds or branch cuttings from a moringa tree. So unless you have a nearby friend with a healthy, well-established moringa tree who wouldn’t be opposed to lending you a branch, then seeds are the way to go. Moringa oleifera is a common variety of moringa and is a great choice for growing and consuming.

In the U.S., the only places moringa can grow outside year-round are southern areas of Florida, Arizona, California, and Texas. Depending on where you live, you may decide to grow moringa trees outside in the ground, in a pot to be kept indoors during the winter months and then to be moved outside during the summer, or in a pot permanently. Growing moringa trees in greenhouses is also an option, and is especially recommended for climates that regularly get below freezing temperatures. The optimal temperature range for moringa trees is 77-95 ˚F, but it can also survive in extreme temperatures up to 118 ˚F in the shade and down to a light frost. Altitudes lower than 1,970 ft above sea level are best, but moringa trees have been able to grow in the tropics up to 3940 ft above sea level. No matter where you decide to grow your tree, try to place it in a sunny location and give it plenty of water.

To plant moringa seeds in the ground, follow these instructions:

There is no dormancy period for moringa seeds, so you can plant mature seeds at any time.

– Find a spot with soil that is light and sandy, not waterlogged or clay-like.

– Dig a few 1 ft. x 1 ft. holes 1 ft. deep, and “back-fill” each hole a bit with soil.

– If you must plant in heavy soil, dig a hole up to three times as big as described in Step 2 and use a 1/3-sand, 2/3-soil mixture to back fill.

– Plant 3-5 seeds in each 1 ft. hole, spaced 2 inches apart.

– Be careful not to plant seeds more than ½ an inch deep.

To plant moringa seeds in a pot, follow these instructions:

Moringa trees can grow up to 50 feet tall, which is less than ideal for an indoor environment. These instructions will teach you how to grow a “dwarf” moringa tree, which is still the same plant that has just been pruned to grow less.

– Fill a pot that is 12-18 inches in diameter with loose soil.

– One pot can usually hold about five dwarf moringa trees, but it is a good idea to initially plant 7 or 8 in case a few seeds don’t sprout.

– Space out ¾- to 1-inch deep holes in the soil.

– Put a seed in each hole and lightly cover them with some soil.

– Once the plants have at least two layers of branches, it is time to start pruning. Cut back the tops of the seedlings and cut the branches back to half their length. When the tree is young, check the tree for new leaves at least once a week – new leaves usually appear on the tops and in a sort of “junction” or fork in branches – and cut these back as well.

– Pruning the tree will keep it small, and will also produce a LOT of leaves, which is all the better for you to use in your food!

If you do have the option to start your own tree from a branch cutting, follow these instructions:

– Use hard wood instead of green wood for cuttings, which should be at least one inch in diameter and at least six feet long. The best branches for cuttings are the ones that need to be cut off anyway after the tree has finished producing fruit for the year and needs to be pruned to promote new growth.

– Dig a 3 ft x 3 ft hole that is 3 ft deep and plant the cutting inside.

– Fill the hole with a sand and soil mixture. Pack soil firmly around the base of the plant.

Here are some general tips for cultivating moringa:

– Even though moringa can grow in a variety of conditions and in poor soil, using compost or manure mixed into your soil will help the tree grow.

– Be generous with watering, but don’t water too much. The soil should not be dry and cracked, but the seeds should not be drowning either. Seedlings also are a bit fragile when they have recently sprouted, so water lightly during this period. When watering a new plant that was started from a branch cutting, try to avoid watering the stem of the plant. Moringa can survive in very dry climates with little water, but regular watering during the first two months of planting seeds helps them develop properly. After the first two months, you can cut water back significantly and only water the tree when it looks like it needs water.

– All moringa trees need regular pruning to promote leaf growth, curb branching, and prevent the tree from being taller than you want it to be. If a moringa tree is left alone to grow, it will become tall with many branches and few leaves, and will only flower near the top, which is very unhelpful. A good height to aim for is 8-12 feet, and if you continue to prune the tree will keep growing lots of leaves and growing branches from the trunk instead of out the top of the tree. To prune, simply cut branches back to half their length and trim the top of the tree.

– The branch parts that you’ve removed can be chopped up into 4- to 10-inch bits and scattered underneath the moringa tree to serve as a natural mulch.

– Most moringa seeds sprout within two weeks of being planted.

– Moringa trees do not usually need fertilizer of any kind, but if yours needs a little bit of extra help, phosphorus will aid root development and nitrogen will help with leaf growth. Ammonium sulfate can also help your tree grow.

– Moringa resists a lot of pests, but termites still might give you trouble. If this is the case, use mulch with castor oil plant leaves, mahogany chips, tephrosia leaves, or Persian lilac leaves.

– If you live in a very wet climate and are growing your tree outside, Diplodia root rot can occur. To avoid this, try planting your tree on top of a small mound so that excess water can run off away from the plant.

– To harvest the pods for eating, pick them when they are about ½ an inch in diameter and come off easily.

– Older leaves are better for making moringa powder.

 

Resources:

 

Moringa – Uses of the Plant

SEE THIS PAGE ALSO

These seeds are ORGANIC which means that they are not chemically treated in any way.

Planting from Seeds

  • First, don’t store Moringa seeds in a freezer or fridge. They are heat-loving trees, and this will destroy the ability of the seeds to germinate.  Moringa seeds sprout in five to ten days.
  • Store Moringa seeds in a dry, warm area in a sealed container. The perfect temperature is between 60 and 80 °F. Based on the quality of the seeds, they should last for 2-3 years.
  • Moringa seeds should be dark colored and hard. If they are soft, they are old. If they’re a cream shade, they are old.
  • If you planted your Moringa trees a year back, and they appear dead, they most likely are just dormant, unless they decayed with too much water or froze.  Use your fingers to press on the taproot.  If it’s mushy, it froze or decayed. If it’s hard, it most likely will come back up.
  • Plant seeds in a sunny place.  For seeds, place approximately 1/4 inch into the soil and tamp own gently.
  • From our experience, Moringa’s do not like peat moss; they prefer a sand and soil mix.
  • Plant seed with the most pointed end down.  Plant ten seeds 2-3 inches apart.  Allow to germinate and grow for a month, then select the single best plant to remain and remove the rest.  The others can be carefully transplanted to a pot, where they may (or may not) continue to grow.
  • Use loose soil or mixsoil with sand so that the area where the roots are growing has plenty of good drainage for the water to flow to and the away from the roots.
  • Moringa Tree roots do not like to sit in water – it causes root rot.
  • Watering the Moringa Tree
    • daily until the root germinates
    • every other day for the first two months
    • after that time period, rain water is usually sufficient
    • In dry climates adjust waterings to three, four and eventually every five days, adjusting every two weeks.  During times that temperature exceeds 100º water every second or third day
    • If the leaves (usually near bottom or middle) start to curl, then water manually.
    • If the leaves start to turn yellow, the plant is getting too much water.
  • Frequent fertilization isn’t necessary for this type of tree.  It is well suited to hot or trropical climates and do very well in a natural, somewhat unattended growing method.  Fertilize initially, and then every few weeks during the first year, then every few months after that.

Consuming Moringa Seeds

  • Only consume a maximum of two seeds per time.  Actually, if you are taking for the first time, begin with one per day for the first week.
  • Don’t eat them on an empty stomach.
  • Don’t eat if you are pregnant, or trying to get pregnant.
  • Planting Moringa Seeds and edible Moringa Seeds may both be eaten BUT…
  • Like organic produce you get from the grocery store or your local farmer’s market, there could be occasional pests in the seeds, so we recommend opening the seed before eating.
  • Start with no more than 3 seeds.
  • Slowly work your way up to no more than 10 seeds per day.
  • The Planting Seeds are USDA approved and are edible, but are not FDA approved.
  • It should be noted that we cannot see inside the seeds to guarantee that there is seed meat, although we have carefully selected the seeds in hopes that the meat is in each seed.
  • You can make tea out of the pods, but eat only the meat of the seed.
  • Eating the seed with the pod may increase your weight loss.  Still, don’t eat more than two or there will be explosive consequences.  HOWEVER, if you do this, make sure you wash (without any cleansing agent) and rinse the pot well in salt water prior to consuming.

Preparing Moringa to Eat

  • There are four safe to eat parts of the Moringa tree, its roots, leaves, pods, and seeds.  Some sites say not to eat the roots, however the pods remaining from eating the seeds, can also be used to brew tea.
  • While the most common way to eat moringa is to use the plant’s leaves in salads or to powder the leaves for use in supplements or shakes, there are other parts of the plant you can eat as well. People also regularly eat the buds, flowers and pods that grow from moringa plants. Another common practice is to eat moringa seeds, both by themselves and mixed in with other food.
  • Moringa seeds do not have the kind of taste you would expect from most types of seeds or nuts. However, they are most certainly edible! It is generally recommended that you eat them in small doses, as they have a “cleansing” effect on your digestive system. But when eaten in appropriate doses, they are extremely healthy and beneficial to your body.
  • One of the ways you can eat moringa seeds is to pop them like popcorn. Simply fry them with some cooking oil and watch them blow up. You can eat a few and be fine, but you will likely need to slowly adjust your body to eating the seeds in this way. Again, you’ll want to be careful about the “cleansing” effects the seeds can produce.
  • Moringa seeds can also be added to other foods, like stews, casseroles, soups and sauces, to give those foods an extra crunchy texture. Drying the seeds is another option, and allows you to add them into bread or muffin mixes (in the same way that people often do with poppy seeds) or to corn bread mixes.
  • Just as your digestive system may need an adjustment period to get used to eating moringa seeds, so may your taste buds. Moringa seeds taste sweet when you first put them into your mouth, but soon create a bitter taste that you don’t often find in seeds or nuts. Once you have adjusted to the unique flavor, they offer you an extremely concentrated dose of minerals and vitamins.
  • The best way to eat Moringa seeds and to enjoy all their health benefits is to eat them like you would eat other nuts.  It is possible to consume the seeds together with dried fruits and nuts or include them in your breakfast.   A proven way you can consume Moringa seeds is to pop them just like popcorn.  Just fry them in a small quantity of cooking oil and watch them pop.
  • You can also cook fresh Moringa as you would with peas and use the seeds as a healthy and delicious accompaniment to any food.
  • Moringa seeds don’t have the sort of taste you would expect from many kinds of nuts or seeds.  But they are definitely fit for human consumption.
  • Moringa seeds can be boiled, baked, either shelled or in the pod, similar to green beans or peas.

What are Moringa seeds?

The Moringa plant contains thin green pods, which hang down from its branches. It’s from the pods that the seeds are removed.

Raw and fresh Moringa seeds are very tender; however, once they get dried, they get hard and begin to look like small beans.  The seeds have unique wing-like structures and are grayish-white in color.

During the months of reproduction, the Moringa tree offers a multitude of seed pods, leading to plenty annually.  In spite of the Moringa seeds only growing annually, it is worth the wait thanks to their significantly nutritional benefits.  The seeds are viable for between one and two years, lending themselves well to an annual harvest.

Dried Moringa Oleifera Leaves

  • To harvest leaves, prune tree and hang trimmed branches from a string and allow to dry naturally.  Once dried, remove the leaves and crust to powder and bits.
  • The end product will be natually dried Moringa Leaves and a few small stems.
  • Recommended Dosage is 5-10 grams per day, in a dried form
    • Start with 5 and increase slowly if desired.
  • They will keep for over a year, allowing you to harves every major pruning.
  • No known harmful side effects have been noted from Moringa ingestion
  • Dried Moringa Leaves can be used for
    • Loose leaf tea – hot or cold
    • Spices for cooking – great on chicken, omelets and soups
  • The benefits of Moringa are many.  See graphic at the bottom of this page.
  • Vitamins per gram
    • 3 x the potassium in bananas
    • 7x the Vitamin C as in oranges
    • 25x the iron contained in spinach
    • 4x the calcium contained in milk
    • 4x the Vitamin A contained in carrots
    • 4x more protein than eggs
    • Primary distribution
      • Paisley Farm and Crafts
      • Lawrenceburg, TN
      • Phone:  386-469-7917
      • www.PaisleyFC.com
    • Secondary Distribution
      • NatureVibe Botanicals
      • 710 Brunswick Ave
      • Unit B
      • Rahway, NJ 07065
      • www.NatureVibe.com

Harvesting Mature Seeds

  • Harvested seeds will have a 75-85% germination rate.
  • Seeds are viable for up to two years after harvest.
  • After two years, germination rate drops to about 20%
  • After four years, seeds will probably not germinate.

Transplanting

 

HTML Snippets Powered By : XYZScripts.com