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The Art of Making Kokedama

Kokedama is a Japanese art that can be made by using two easily available things like moss and potting soil. Mix the equal portions of the potting soil and moss, and press them firmly together; spray little water for a perfect ball. The moss ball is now ready, Insert your indoor small rooted plants in the ball. Cover the ball with a thin layer of moss all around. Use a string to wrap the moss around the ball. Dip the ready kokedama ball in the water for 10 minutes. Squeeze out the excess water. Now, your kokedama is all set to get wrapped in the beautiful threads. Read further for detailed instructions! What is Kokedama?  The kokedama term comes from Japan....

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All about Poinsettias - The Christmas Plant

Poinsettia plant story Once upon a time, there was a poor Mexican girl named Pepita, who had nothing to offer to Jesus on Christmas eve, so she picked a handful of weeds from the roadside and made a small bouquet to offer. As she walked near the nativity scene, the weed bouquet turned into the red poinsettia’s flowers, and everyone who was there got amazed and called it a miracle. From that day onwards, bright red poinsettias are known as “Flowers of the Holy Night”. The red flowers bloom during the Christmas season in short days and long nights of winter, mostly during December-January. About the plant Poinsettias are known as Flame-leaf flower and lobster flower. The scientific name of...

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Microgreens Part III - FAQs

Are all microgreens healthy? The answer is ‘No’. There are exceptional cases in which microgreens turn out to be poisonous.They contain toxic substances in their stems which can make you ill. Some of the examples are: Tomato, Potato, Brinjal (Eggplant) & Peppers. Are sprouts and microgreens same? No, they are not. First, let’s talk about sprouts. You must have seen white thread-like structures coming out of the gram if you’ve ever soaked them in water to eat for nutritional purposes. These are sprouts. Both sprouts and microgreens are really tasty and full of nutritional packages. In the case of microgreens the seeds are sown in the soil whereas sprouts are soaked in water. Only the portion above the soil is consumed in case of...

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Microgreens Part II - How to grow?

What you need? Plastic tray with small drainage holes at the bottom Seeds  Potting soil Plastic sheets or any type of lid for covering growing tray  Step 1: Soaking  Household seeds such as wheatgrass, coriander, mustard, fennel, fenugreek, ajwain, and green gram can be used. You can also buy seeds of other nutritive microgreens such as alfalfa, pak choi, celery, parsley, kale, amaranthus, pink radish, carrot, spinach cabbage, cauliflower, broccoli, kohlrabi, beetroot, peas, basil, and leek. Soak the seeds in the water for 10-12 hours. After 5 to 7 minutes, observe the seeds that are floating in the water. Discard them. Keep the ones that are settled at the bottom of the container. After 10-12 hours, strain the healthy seeds from...

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Microgreens Part I - What are they and how to use them?

What? The stem, cotyledons (or seed leaves), and the first pair of true leaves (real leaves of the plant) are known as “Microgreens”. This concept was first introduced in California restaurants and since then gained its popularity gradually due to their high nutritious content. How? Consumed raw so that there is no loss of micronutrients or as toppings for salads, sandwiches, pizza, bread-butter, soup etc. Why?  They are highly nutritious and qualify as a superfood. In the table given below, we discuss specific benefits associated with some common microgreens. Microgreens Health benefits Broccoli Stimulates the immune system and is a rich source of vitamins, minerals, enzymes, and protein. Red cabbage Rich in vitamins A, B, C, E, K, minerals, and chlorophyll, also...

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