They are among your favorite flowers, vegetables or aromatic herbs, like the arum and its superb calyx, also the sweet pea this beautiful annual, again the bushy wallflower, the gladiolus or the rustic gardenia, and the classic petunias in the garden of ornament. In the climbers, you appreciate the wisteria or the ipomée, in the original ones, the poet's carnation, theplatycodon, or the agapanthus the magnificent heart of Mary And of course these superb Hollyhocks ...
In the aromatic herbs the lemon verbena wins and in the vegetable garden, you reserve a place of choice for the pumpkin and you test the okra. Without forgetting red fruits such as currants ... And you are right! And soon, the autumn bulbs to plant in the garden
Reproducing your vegetables takes up space. For many species the flowering plant becomes imposing and you will need to space them out more than usual.
In addition, they occupy the cultivation beds over a longer period (more than a year for biennial vegetables).
As in addition certain species have a tendency to reseed themselves, it is useful to cultivate them in a reserved corner of the vegetable garden. They will pose less of a hassle than if they are among their counterparts grown for food.
To obtain good genetic diversity, it is necessary collect seeds from several plants. At least ten, more is even better.
If the genetic mixing is too weak, over time risks of degeneration and various weaknesses may appear.
In practice, harvesting only from one, two or three plants works well. But it should not be done for several years in a row and only turn on this rather poor genetic diversity.
In this case it is useful tobring some new blood every 3 or 4 generations. To do this, get seeds of the same variety, but from another gardener or from a store. You will mix them with your seeds right from home.
In the home garden, it is often difficult to find enough room to multiply several species. In this case just grow 2 or 3 species for the seeds, but in good quantity. You can then exchange these seeds for others on a seed exchange site.
Producing seeds has been a major challenge since the beginnings of agriculture. What peasant can afford to neglect his seed, knowing that the prosperity of future years depends on it?
Collect at least a few seeds, is to find a little independence in a society where interdependence is the norm. It is also to connect with the long chain of men who transmitted to us these varieties of vegetables, flowers, enriched with each generation of the gardener's care. Maintain a great diversity of cultivated varieties, it's betting on the future, refuse strangleholds and monopolies.
The current stakes are huge. but little media. Who has heard of "The weapon of the seed" ? Imagine what the world would be like in the hands of 2 or 3 multinationals, dictating their laws to the nations by their monopoly on the seeds of the main food species.
It is difficult to know exactly where the seeds in the non-organic trade come from. This may vary depending on purchase prices, health problems encountered, political or social contexts. We are talking about seeds produced in China, Hungary, Kenya, Italy, Chile and again in a myriad of more or less exotic countries. The seed houses, with rare exceptions, now only buy and sell, especially for traditional varieties. They are also often subsidiaries of the Limagrain group, the French ogre in the field. It is reasonable to believe that these seeds are produced under conditions that do not meet French or European legislation in terms of wages and social rights. And if it is already a crime to pollute one's own land, it is certainly a double crime to do so in other skies. Often, the treatment products downgraded to us, and useful in seed production, go to countries with less concern for agricultural pollution. However, several grain crops remain common in France: sugar beet, carrots, leeks, onions and a few others, remaining “profitable” for the farmer, despite very low prices paid by the firms.
We can suppose that seeds selected in a natural environment, on plants cultivated without "dopants" or pesticides, either better suited. Deprived of their "chemical crutches", many improved or hybrid varieties would surely not prove to their advantage. What could be more logical than wanting to close the loop by growing organic seeds? If we want a more harmonious world, and preserve the chances of survival of future generations, producing the seeds of our gardens organically and sustainably becomes a priority.
In the book "Produce organic seeds" (published in January 2012), we have classified, by a system of stars, the species according to the difficulty. However, the easiest and least restrictive remain the seeds that are harvested at the same time as the vegetable. For example, tomatoes, peppers, peppers or, if care has been taken to isolate its seed carriers, cucurbits (melons, pumpkins, pumpkins, butternut squash).
Christian Boué has been a farmer and member of Biau Germe for 18 years. Each year, he cultivates between one and two hectares of fine seeds (vegetables, aromatics and flowers). He has just published "Produire ses seeds bio, vegetables et fleurs" with Éditions Terre vivante.
From the beginning of July, the seeds begin to ripen.
Text / Presentation: Hubert FONTAINE
Production: Gregory FONTAINE
You can start with alfafa (alfalfa).
It is remineralizing and invigorating, its taste is quite light, not very pronounced and it integrates well with other foods.
legumes : clover, lentil, alfafa, chickpea, azuki, fenugreek, mung bean ...
Among the vegetables : radish, broccoli, carrot, fennel, red cabbage, Chinese cabbage, leek ... The cereals : wheat, oats, rye, amaranth, kamut, millet, buckwheat, quinoa, rice, barley, spelled ...
Please note that not all seeds can be used for sprouting.
The easiest way is to get these seeds or a mixture already planned in an organic store. They will keep for a year, in a cool, dry place.
Hello Saminauts, how to make your own spices tandoori house ? Well today we head to INDIA, and its wonderful scents and spices. Those who know me, know that what prevails in me whether it is sweet or savory, is the TASTE, and spices are the language, the writing of a dish, which will enhance a meat or a fish, it does not matter but with all the known spices we have something to get lost a bit. Spices are the universal language, a message of love between a cook and the one who tastes it, an intimate bond, and that is why very often I prepare my own blends, such as garam massala or ras el hanout.
Do you remember the wonderful smell of your mom's cupcakes? but do you remember their shapes exactly? Maybe not, but you'll remember the taste. During my various missions in restaurants, all the chefs with whom I have worked have always told me, taste, taste, taste, besides, has we established the week of taste? but have we introduced the visual dish week? well NO. even if the visual is important, the taste is the memory that will remain, because our olfactory and gustatory memory are stronger than visual memory.
My chefs often called me to correct a seasoning, because they said to me, Samia, you have something that many people don't have, it's a neutral palate, as there are noses in perfumery, I have a palace, LOL, luckily, but I never really realized it, and I don't believe that until now that is still the case, and between us, I don't care because I if it is good, I eat. Point bar.
Hey Samia, how about getting to the heart of the matter? so what is it today?
Me the proponent of homemade, I no longer trust manufacturers and I am right, the last time I went to buy spices in Tandoori, and I looked at the composition, sweet pepper, garlic, thyme, cumin etc. .. and mixtures of various spices and other ingredients. HEUUU sorry. What are the various spices and ingredients? (ogm or rather OMG, oh my god), crushed corn cobs? (full of pesticides of course) yes it does exist, to fill the bag well, (I'll tell you the story of red pepper and saffron), and what else? I really don't know. So STOP back to the store, (sorry sir, I was wrong, it was fresh ginger I needed (yes I know I lied, but not even an ounce of regret).
I called my friend Alisha and went back to her recipe except that, not being a fan of too spicy dishes, I didn't spice it up. Come on, stop blabbing and I'll give you the recipe below. (my personal touch, I had to put it somewhere, I added 1/4 teaspoon of powdered combava, is optional, but it's so good, that I couldn't resist and frankly it's amazing, for my spices, cumin seeds, ginger, coriander, turmeric, and pepper (I chose a Voatsiperifery pepper which is a woody and fruity Madagascar pepper I chose them at Oranessence, for info they are not my partners, and I am not paid, neither in products nor in money to advertise them, but when a product is good and I like I say it).
And then later I learned to make tandoori chicken cooked in a real tandoor which is a vertical refractory stone oven, in which we cook naan bread, and tandoori marinated chicken or all meats like chicken. tikka massala, when I recently went to the Canary Islands and in the restaurant where I worked there was an Indian menu and the chef an absolutely fabulous Indo-Pakistani taught me lots of dishes that I would post, I made a video that I will post it too very soon
here are the ingredients how to make your tandoori.
For even more flavor and for a more spicy tandoori you can roast on a hot pan, but separately for a few minutes (barely 3 to 4 minutes) the cumin sheaths, coriander seeds, and cardamom. roasting spices enhance flavor and enhance taste
- Turmeric, coriander, cumin, ginger, black pepper, dried garlic: mixture of typically Indian flavors, goes everywhere.
- Cumin, paprika, oregano, dried garlic: Mexican flavors guaranteed!
- Paprika, nutmeg, dried garlic, oregano, thyme, black pepper: even more Mexican flavors!
- Black pepper, cinnamon, coriander, cumin, cloves, cardamom, ginger, nutmeg: a blend of spices with the flavors of North Africa that could be found in a souk!
- paprika, salt, garlic powder, black pepper, cayenne pepper, dried oregano, thyme from Provence: Creole cooking mix
- Black pepper, cumin, turmeric, coarse salt, cardamom: flavor of the Middle East that could be found in Lebanon or Syria.
Get started in the preparation of the most famous spice blends!
Now that might give you some inspiration, if you don't fancy playing the alchemist, check out the well-known spice blend recipes in great detail!