Herbs Rich In Iron??
eva_madison
17 years ago
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herbalbetty
17 years agoHeathen1
17 years agoRelated Discussions
Which herbs are less flavorfull in rich soil?
Comments (2)The shrubby ones which originate in the Mediterranean eg rosemary, thyme, sage, oregano, bay. You can see by looking at the colour (often grey leaved) and the texture (coarse, leathery or slightly felted or hairy) which plants are adapted to a harsher, dry climate. Plants with soft, juicy, lush, green leaves eg parsley, mint, dill, cilantro, come from habitats where there is ample water....See Moreiron x, fe hedta, iron hedta
Comments (1)Most "weeds" have soil preferences where they grow quite well and Ma NAture does not like her soil left exposed to the ravages of the sun, wind, and rain so she has arranged many ways for plants to get seeded in any bare soil spots there are. Knowing that then tells us that a good, healthy turf is a good way to control the growth of what we consider "weeds" (plants we do not want growing where we do not want them) and of course the first step in that process is a good, reliable soil test. Since you live somewhere in the USA contact your state universities Cooperative Extension Service to find out about having a good, reliable soil test done so you know what your soils pH and nutrient load is, and what needs to be done to corect any problems. Also dig in with these simple soil tests, 1) Structure. From that soil sample put enough of the rest to make a 4 inch level in a clear 1 quart jar, with a tight fitting lid. Fill that jar with water and replace the lid, tightly. Shake the jar vigorously and then let it stand for 24 hours. Your soil will settle out according to soil particle size and weight. A good loam will have about 1-3/4 inch (about 45%) of sand on the bottom. about 1 inch (about 25%) of silt next, about 1 inch (25%) of clay above that, and about 1/4 inch (about 5%) of organic matter on the top. Drainage. Dig a hole 1 foot square and 1 foot deep and fill that with water. After that water drains away refill the hole with more water and time how long it takes that to drain away. Anything less than 2 hours and your soil drains too quickly and needs more organic matter to slow that drainage down. Anything over 6 hours and the soil drains too slowly and needs lots of organic matter to speed it up. 3) Tilth. Take a handful of your slightly damp soil and squeeze it tightly. When the pressure is released the soil should hold together in that clump, but when poked with a finger that clump should fall apart. 4) Smell. What does your soil smell like? A pleasant, rich earthy odor? Putrid, offensive, repugnant odor? The more organic matter in your soil the more active the soil bacteria will be and the nicer your soil will smell. 5) Life. How many earthworms per shovel full were there? 5 or more indicates a pretty healthy soil. Fewer than 5, according to the Natural Resources Conservation Service, indicates a soil that is not healthy. which can guide you in making a good, healthy soil that will grow a strong and healthy turf. Iron is a micro nutrient necessary for good plant growth, but like many of those micro nutrients a little too much is a plant poison so you may want to rethink using that product....See MoreIron Rich Foods??
Comments (4)vitamine C is helpful in allowing the body to process the iron that is in food. Be sure you are getting enough of both. As a person gets older, it's harder for the body to absorb the iron in food. That's why it is so important to eat a balanced diet with meat, vegatables and fruits. Iron can be found in the green leafy veggies like spinach, turnip greens, kale, and collards. Also, Beans, asparagus, cauliflower chard, celery, egg yolk, oatmeal, beets, cabbaage, dates, raisins. Lots of food have iron. It's just a matter of the body being able to absorb it. A book that I have states that for the utilization of iron, copper is needed in the diet. It also says, "Because only a fraction of the iron present in food is absorbed, it is necessary to provide from 15-30 mg of iron in the diet to be certain that 1.0 to 4.0 mg will be absorbed" Some cereals have been iron enriched. You may want to check out some multivitamin suppliments. However, there is the possibility that iron taken this way will be constipating. PB...See MoreLOOKING for: Pot Roast with rich brown gravy
Comments (10)Yikes! I just realized I left out the last 2 paragraphs of Giada's pot roast somehow - here it is again, in total. Give it a try - the gravy is absolutely to die for. Stracoto with Porcini Mushrooms Recipe courtesy Giada De Laurentiis Cook Time 3 hr 25 min 6 to 8 servings Ingredients 1 (4-pound) boneless beef chuck roast Salt and freshly ground black pepper 3 tablespoons olive oil 2 onions, sliced 6 garlic cloves, coarsely chopped 1 cup dry red wine 1 3/4 cups canned beef broth 1/2-ounce dried porcini mushrooms 1 large sprig fresh rosemary, plus extra for garnish Directions Preheat the oven to 350 degrees F. Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat....See MoreDaisyduckworth
17 years agoeva_madison
17 years agoThokozile Xaba
8 years agoBrock Lee
7 years agoDiane Wilson
7 years agobudding_botany
7 years agoFire Ancient
4 years ago
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