est.social

GangaRight. The first couple of kilo of grapes done - some into a bag for the freezer, some for dehydration. Only 5.5 kg to go.It's a bit of a sticky job, picking, destemming, slitting each grape. I reckon 1.5 - 2kg at a time is a good way to break it up.I want to fit them all onto 3 dehydration trays if I can. The other one has doddrapatre* dehydrating.*It has lots of names eg Indian Borage, Mexican Mint, Cuban Mint, and a lot lot more. <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaAnd finally, the beet kvass, ready to be decanted into bottles. I just have to wash the bottles first as I finished the last of the previous kvass and the kanji this morning.The jar is not really on a slope 😆 and also was covered with a cloth while fermenting. This one has a lovely taste to it as I added some spices - fennel, coriander seed, cardamom seed, long pepper. I can definitely taste the fennel seed, and the others will reveal themselves I am sure, once the kvass is chilled. It has a different taste when chilled. I read yesterday that the left-over beet is nice roasted. It is too hot for that today, but I might freeze it and use in soups, veggie stews, dals, wet curries etc. <a href="https://mastodon.au/tags/NoWaste" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#NoWaste</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaMost of the grapes have been dehydrated and are now conditioning (a few still finishing off in the dehydrator). And the rest of the fresh grapes are now busy making vinegar. It is a very lively ferment. It usually is covered with a breathable cloth; I took it off for the pic.The vinegar is darker coloured rather than light due to the sugar used.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Dehydrating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dehydrating</a>

GangaThe rhubarb was fermented - a slow bubble for this one - then dehydrated. It will be powdered for a nice, funky tart addition to foods, possibly to replace the usual souring agents in some Indian dishes.I loved how the powdered fermented herbs turned out so I wanted to do this with rhubarb too, rather than just dehydrating it.Sorry for out of focus pics. Those dehydrated piecs are quite tiny - the bowl is a very small one, so they look bigger than they are.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaPurslane has been fermented (using ziplock bag method) with onion and garlic and is now in the fridge and is being used. V. happy with the results. Purslane still has some crunch. It was a lovely bubbly ferment.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaGood grief it is hot out there. I mean "Summer burning hot" not "Autumn gentle hot". Pot plants are watered.Also water is out for the insects and birds. I can tell that magpies like the verandah for the coolth on hot days, as there are little white spots everywhere 😂 I'll often see them behind the pot plants that sit on the edge of the verandah.Time to taste the kvass and stir the vinegar.<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

GangaToday is Purslane Seed Collecting day. This is not a hard task as each plant has thousands.Normally I let them self seed. But this past 12 months, with rainfall less than half of the average, so many things have suffered. I posted a week or so ago about the garden insect and other life that is far far less than usual, with so many not visiting the garden this year.But it has also impacted the plants that usually self sow - borage, purslane, nasturtium and amaranth to name the key ones. Amaranth usually grows in "forests" in my garden. Not this Summer. Purslane is usually in quantities that I need to pull fairly regularly - this year I am protecting plants so they drop seed. Borage - just a few less-than-perfect plants rather than popping up wherever they want to and blessing the garden with blue flowers. I am usually picking nasturtium seed pods in Feb and March for pickling. The plants usually overgrow some of the paths. This year, no plants. A few popping up now, but not with the usual vigour to cover everything and climb up the makrut lemon tree and the lime tree.Seeds are important. <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/GardeningAdelaide" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAdelaide</a> <a href="https://mastodon.au/tags/GardeningAU" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAU</a>

GangaNew day, new dealing with garden produce.Today it's the grapes. I'll have a go at some vinegar, plus dehydrate some. My grandmother would bottle grapes, and I loved them. I don't have such a sweet tooth these days, but if I had a vacola ......<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</a>

GangaGood. The chillies are in the dehydrator. 14 dozen (168 chillies).🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️ They are small Thai chillies so they don't look that many - just 1 dehydrator tray.I *nearly* made a fermented chilli mash, but the <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> ones are a bit faffy - the hot chilli sauce I made the other day is simple and awesome and without messing around. No seeding or peeling chillies for me, altho next time I make the sauce I will roast some. (These chillies are two small to remove the seeds anyway, and last time I just blended everything up in the Vitamix. We're not scared of a few seeds*).* I read the other day that it is not the seeds that hold the most heat, but the white membrane parts of the chilli. I am not testing this.<a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Preserving</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</a>

Ganga🧡 The quinces are looking good, still some growing to do, another few weeks, waiting till I can smell them or the first one drops off the tree.🌶️ Picked another 4 doz chillies - maybe a total of 10 or 12 doz in the last few days. Deciding whether to dry them or ferment them..... or a chilli sauce/jam/paste. They are small so don't take up much space, and I have a huge bag of them in the freezer already. Thinking....🍇 Picked half the grapes. Maybe vinegar? <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

Linda WoodrowOur lemons are just coming into season and I had a hankering for gozlemes for Sunday breakfast. Sourdough, spring onion, molokhia, garlic greens, basil, fried in olive oil. All <a href="https://mastodon.social/tags/fromthegarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fromthegarden</a> apart from some flour and oil. Very fast and easy. <a href="https://mastodon.social/tags/permaculture" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#permaculture</a> <a href="https://mastodon.social/tags/retrosuburbia" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#retrosuburbia</a>

GangaDoing a test run of dehydrating doddapatre/Karpooravalli - so far so good altho it loses colour. Smells the same tho. It is easy to strike cuttings so will pot some up for people and do a couple of trays for dehydrating.Aka Indian borage, Cuban oregano, and Spanish thyme, Mexican mint., and so many more.... Also ajwain leaves and carom leaves (incorrect names).Of course, lots of different names across India:Hindi: Ajwain Patta or Sambrani Patta Kannada: Doddapatre, Karpooravalli or Oma Kalu Ele Tamil: Karpooravalli or Omavalli Telugu: Omavalli or Vamu Aku Malayalam: Panikkoorkka or Karpooravalli Marathi: Patta Ajwain or Doddapatre Bengali: Patharchur or Pashanabheda Gujarati: Sambrani or Ajma Na ParnoReal name: Coleus aromaticus / Plectranthus amboinicus<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Doddapatra" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Doddapatra</a> <a href="https://mastodon.au/tags/Herbs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Herbs</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaI had a reflection on the garden biodiversity after listening recenty to a guy on the radio talking about the Long Dry (no significant rain for over a year) on bees. The gum trees are not flowering, so no nectar, so bee keepers are feeding bees sugar syrup to try to keep them alive. And wild populations are dying.Someone said that there are fewer wasps this year too, and that is true here.But also, there are almost none of the tiny flying bugs that are generally around all summer, none of the population of various types of garden flies. No preying mantis. No tiny lizards. No mosquitoes (thank goodness).😭😭😭<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a>

Ganga<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> 🍆 I made the best ever eggplant and chickpea dish last night in the slow cooker function of the <a href="https://mastodon.au/tags/InstantPot" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#InstantPot</a>. 📖 The recipe is Macedonian Chickpeas, Eggplants and Tomatoes, from The Cooking of the Eastern Mediterranean, by <a href="https://mastodon.au/tags/PaulaWolfert" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#PaulaWolfert</a>. 🍅 A few bits (onion, green capsicum, eggplants) are sauteed quickly then tomatoes, LOTS of parsley, greek oregano, bay leaves is added, then tomatoes. Simmered for 10 mins then mixed with chickpeas and slow cooked for 3 hours. 🌶️ The recipe also includes chillies, but I added the water used to swish around the blender after I pureed the fermented chillies. It was a perfect heat!🍅 All from the garden except onion and chickpeas.✅ The recipe punches above its weight!! Very special. Lots in the fridge for 'ron. 😋 <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/MacedonianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MacedonianFood</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</a>

GangaFrom the Garden ....A while ago I threw out some ragi millet. It is a hard grain to work with and it had sat in the pantry for far too long. I emptied the packet along the garden bed by the driveway, in front of the agapanthus, thinking the birds might love a feed.Fast forward several months. There are weeds growing in front of the agapanthus, about 40cms or so high. I was looking at them yesterday as they are not the usual weeds. They are doing very well, looking very lush for the relatively poor soil there and not much water. Then I remembered the ragi. Checked the internet. Yup, I have some very healthy ragi plants growing along the driveway 😆😆😆 <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/GardeningAU" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAU</a> <a href="https://mastodon.au/tags/GardeningAdelaide" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAdelaide</a> <a href="https://mastodon.au/tags/Gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Gardening</a>

GangaFrom the garden....🪄🧙 I just picked four more broad beans in the garden. It is February. And a heat wave. What sort of wizardry is this? There may be more - I only looked at 1 plant.🌿 All basil types are very good for the nervous system - basil tea is an excellent calming tea. I have 4 types of basil, plus 3 different tulsi varieties (and 3 plants of one of the varieties). Am about to make a huge pot of tea for sipping over ice today.🌿 Tulsi brings all the bees to the yard. The bushes are covered.🐝 I think I saw another blue banded bee. Not blue (not all BBB's are I believe) but the body shape, quite different to the honey bees, is a tell tale sign.<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/GardeningAU" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAU</a> <a href="https://mastodon.au/tags/Gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Gardening</a> <a href="https://mastodon.au/tags/GardeningAdelaide" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAdelaide</a>

GangaFrom the Garden ...🏺 I tasted the home-grown rhubarb relish that is fermenting, and it tastes tart and awesome. I'll jar it up tonight I think.🦎 Ha, a tiny lizard, probably drop-tail, scurried out of a hollow piece of tubing when I picked it up in the garden shed. That is good luck, right? 🤞 🐝 So many 🐝 🐝 🐝 🐝 🐝 around. They are now loving the tulsi plants after ignoring them for quite a while. And the oleander flowers☀️ I've been adjusting some of the shadecloth structures over plants that have grown too tall for the ones that are low'ish. I thought I might have to buy some more shadecloth, but found plenty in the garden shed.🍓 An awesome pick of strawbs today, lots for the freezer. I dehydrated some one year, they were lovely, but freezer is best for smoothies.🌶️ Chillies are ripening faster than I can pick them.🍆 Sweet baby eggplants, ready to be picked tomorrow.🍃 I picked amaranth leaves to cook for the freezer, with awesome roots. And it turns out roots are edible too. Why did I not know this already? 🔥 It is hot today, on its way up to 38C 🥵 and yet I forgot to wear my garden 👒 Duh 😢😢<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/GardeningAU" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAU</a> <a href="https://mastodon.au/tags/GardeningAdelaide" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAdelaide</a> <a href="https://mastodon.au/tags/Gardening" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Gardening</a>

ghost_shit 🪣🎶I've bean to paradise, but I've never bean to me.🎶<a href="https://aus.social/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://aus.social/tags/GardeningAU" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GardeningAU</a> <a href="https://aus.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#growyourown</a>

Ganga<a href="https://mastodon.au/tags/Rhubarb" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Rhubarb</a> is pickled, or at least in it's jar and beginning to pickle. I discovered I had some left-over brine in the fridge, so it made the job easy. I layered it with just-picked chillies and tarragon, and some fresh bay leaves.Meanwhile I got curious about eating raw rhubarb. Can you?**How to Eat Rhubarb Raw**In its raw state, the “pie plant” is pretty sour. Think Granny Smith apple sour! This is one of the reasons it’s often paired with sweeter fruits, like strawberry. To eat rhubarb solo, dip the stalk into sugar or honey to help mellow out that tart taste. You can also whip up a raw rhubarb compote and add it to your morning bowl of homemade yogurt. Its biting acidity goes beautifully with sweet ripe strawberries (of course), mangoes and even coconut.Rhubarb is a wicked good way to kick up the crunch factor in salads, too. Its sharp flavor makes a mouthwatering foil in sweet fruit salads, but it’s a delight in green salads, especially when paired with fennel. You can even add thin strips of raw rhubarb to a slaw.From <a href="https://www.tasteofhome.com/article/can-you-eat-rhubarb-raw/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.tasteofhome.com/article/can-you-eat-rhubarb-raw/</a><a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a>

GangaWhy I love purslane and let it grow in my garden : 🌟 Omega-3 Fatty Acids: Purslane stands out as an outstanding plant-based source of these essential fattyacids, crucial for brain and heart health, particularly for vegans.🌟 Antioxidants: Packed with antioxidants like glutathione, Purslane aids in cell protection, fighting damage,and slowing down the aging process.🌟 Minerals: With notable levels of calcium, magnesium, potassium, iron, phosphorus, manganese, copper,folate, and selenium, Purslane bridges gaps in the Standard American Diet and promotes overall well-being.🌟 Vitamin C: A significant supplier of this immune-boosting vitamin, which contributes to a strong and resilientimmune system.🌟 Beta-carotene: Abundant in Purslane, beta-carotene acts as a precursor to vitamin A, addressing commondeficiencies.🌟 Melatonin: Unlike most plants, Purslane contains melatonin, a hormone vital for sleep regulation, making ita valuable natural source.🌟 Cholesterol Reduction: Thanks to betalain, an antioxidant found in Purslane, it helps prevent cholesteroldamage to blood vessels and positively influences LDL cholesterol levels.🌟 Tryptophan: Purslane holds tryptophan, a crucial amino acid that aids in mood regulation and fightsdepression📖📖📖 Info from <a href="https://sharingideas.me/why-you-shouldnt-embrace-purslane-in-your-garden-8-compelling-reasons/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://sharingideas.me/why-you-shouldnt-embrace-purslane-in-your-garden-8-compelling-reasons/</a> with a video that also outlines the benefits for your garden.Note that once you have purslane in your garden, you will always have it, but it is easily kept under control.🌟 🌟 🌟 Purslane contains oxalates, which can contribute to kidney stones. If you're prone to kidney stones, you should check with your doctor before adding purslane to your diet.🌟 🌟 🌟 Always do your own research*GardeningAU <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/links" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#links</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a>

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