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MyGardens
Would you like to revel in the Joy of gardening - without any poisons, without any hassles, without any worries, with much less work --- yet have incredibly healthy, lush and beautiful gardens.
Well, you've come to the right place, for these are not hairy-fairy, ivory tower theories - but simple, supremely effective, down-to-earth methods.
There are three types of garlic. The first is common garlic, which is the white skinned variety and the silver skin variety used for braiding. The second type is the hard neck variety of garlic and the third type is elephant garlic.
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Describe types of garlic
- Common Garlic Hard Neck Garlic Elephant Garlic Varieties of Garlic
Tomatoes are certainly nutritious — a good source of the antioxidants lycopene and beta-carotene. But consider this: if you eat a tomato without adding a little fat — say a drizzle of olive oil — your body is unlikely to absorb all these nutrients.
Scientists at Iowa State University figured this out a while ago. They recruited graduate students to eat bowls of salad greens with tomatoes and various types of salad dressings — from fat-free to regular Italian. "Basically once a month for several months we'd show up first thing in the morning," recalls participant Gregory Brown, now a professor of exercise science at the University of Nebraska. Researchers put IV lines into the participants' veins and drew blood samples before and after they'd eaten the salads in order to get precise measurements of the absorption of nutrients.
The recipe I prefer is natural and uses no lye or sugar.
Olives freshly picked from the tree contain compounds which makes the fruit much to bitter for immediate consumption. There are many ways of processing olives for table use.
Traditional methods use the natural microorganisms of the fruit and procedures which bring about fermetation of the fruit. This fermentation creates lactic acid. The result is a product which will store with or without refrigeration.
