hydropnics starter plants 1 week later

[daveb]

Ohh! Looks good. How often do you have to clean those pipes? If at all.

my first system for nft at most i took a hose and just washes out i saw no decernable sediment from any root decay or organic material i do have a stiff nylon bristle brush that started as a milk tanker hose brush 4 inch diameter i trimmed brisstles so they are about 1/4 larger then the rectangle shape attached to the end of multiple pieces of 2 foot long fiber glass rods that screw together used for flue cleaning. i did use that last time i tore down the second Nft system cause i did have some of the nutrient salts build up at very top edge of where roots stopped after 14 months of non stop use. other then that very little cleaning. but i did notice while checking i have a slight film on inside the front of reservoir and i noticed a slight discoloration on one wall at spout end of channel. i will need to put the screen back in place and make a shade over the tank opening and end of the tubes

 

[daveb]

tucked roots back up into the channel went to put my screen back in place over the return slot and dropped it so it is in bottom of the reservoir i will fish it out in a bit.

here are a few photos to show the flow rate and full volume 1.8L minute as you can see second photo i tucked the roots back into the grow channel


Front grow channel this net pot is just over a foot from end and roots are almost at the end of channel this is one of the ruby red i had to replant so one of the youngest in the system note the brighter inside of channel , this is due to next grow pot there is not a growing plant so doesn't shade some light out of channel i have no taped off that hole for now to block out light . i replanted it along with the one you see at end but the seeds failed to sprout it seems the ruby red seed has a poor germination rate or i got a poor batch of seeds




this is second channel and roots tucked back in over the top of the other root mass , note darker in channel because very little light penetration

 

[Mandy Onderwater]

Interesting!

 

[daveb]

Interesting!

so i clipped the top of the basil plant you can see at back of the lettuce i cut it at aproximately half way up just above a leaf node where side leafs were gwoing vigorously to promote the plant to bush out more. or so cur was about at level of the arrow, as as reference the tape measure in first is line up with them and the tip is still curled around full leaf if flat apex of step to tip is almost 6 inches long, my hand span is just over 10 inches tip to tip.
gf came in just after i cut it door is about 14 feet away and her comment was " how much of the basil did you cut because its overpowering ? told her just snipped top of one in back of lettuce. its extremely strong deep ricj scent and the leafs are nice and thick

 

[Mandy Onderwater]

Ooh that looks pretty good! The leaves look really full and healthy. Mine usually show some damage already, but that's likely because of all the creepy crawlies outside, whereas inside you're in an controlled environment.
I've found that my basil sometimes tasted bitter (probably due to the heat), how did yours taste?

 

[daveb]

Ooh that looks pretty good! The leaves look really full and healthy. Mine usually show some damage already, but that's likely because of all the creepy crawlies outside, whereas inside you're in an controlled environment.
I've found that my basil sometimes tasted bitter (probably due to the heat), how did yours taste?

what i grow most is Genovese basil its very aromatic, the taste almost same as the smell- overpowering but not bitter, tonight in a salad - very intense full flavor a slight pungent tone with a sweet and a spicy tone in the back as you eat this variety is probably in my opinion the best overall basil to grow if you want the full on aroma sweetness and full on rich basil and my choice to go to for pesto.

#1 excessive heat will cause basil to take on bitter tone same as will happen in most greens
#2 not pruning it back often enough so leafs get large heavy and tough old growth also take on a bitterness
#3 inconsistent watering too much or not enough can stress a plant causing bitterness some tend to over water then not water enough
#4 plants should not be allowed to form flowers this will impart bitterness and also slow leaf growth this ties in with #2
#5 try a different variety something like Sweet Basil or Genovese basil ( a type of sweet basil ) or try a mix of a couple type
#6 too harsh a sun exposure shade for diffused light and cooler grow area

time your harvest to a calm dry morning let the dew come off before you harvest, plenty of sun and consistent water for last few days before harvest so not wilted or stressed if you find the plants dry out or wilt during day put a shade net over the grow area and check the moisture content of soil, if you plan to use some later in day cut stems on angle with sharp blade under water ans place in water out of direct sun to help the flavors last until later, i dry most of mine on a gentle heat about 110 with degree F with plenty of air flow and hanging upside down in drier the faster you can dry the more flavor and aromatics you can lock in but too much heat will destroy those volatile oils. Other option take ice cube tray i take partial freeze drain the chilled water into a cup place in freezer quickly pack basil into ice shell in tray top with water leaving 18 space at top freeze and then top last little so the basil is completely encased in ice. making a sauce ? drop in a few ice cubes with basil this also work nice with other aromatic herbs

there are too many type and varieties to list here but suggestions for a miix of flavor and aromatics lemon basil - lime basil - greek basil ( tends to be a smaller leaf and plant ) - thai basil ( can have a very pronounce licorice tone ) - italian large leaf very sweet mild tender basil also very good for pestos - and if you want a show piece basil get some mammoth basil it is well named because it will produce leafs 12 to 16 inches in length even on a plant not much bigger then the leafs

 

[Mandy Onderwater]

Ooh yum.

Cheers! Yeah I've tried preparing basil in many ways, both raw and cooked. Definitely don't eat them when flowering though, as most plants that I know of turn bitter when flowering.
I have been growing sweet basil in the past, but find that they only taste good when they are really young and turn bitter as they get older, even with regular trimming.

Thanks for the tips!

 

[daveb]

Ooh yum.

Cheers! Yeah I've tried preparing basil in many ways, both raw and cooked. Definitely don't eat them when flowering though, as most plants that I know of turn bitter when flowering.
I have been growing sweet basil in the past, but find that they only taste good when they are really young and turn bitter as they get older, even with regular trimming.

Thanks for the tips!

ok one hint cooked DO NOT over cook it tosses it in at or near end so it still gives the aromatics and taste , over cooking will also cause it to go bitter

 

[Mandy Onderwater]

Cheers! Yeah I once put it with some spinach on a nearly finished omelette, then folded it over and, maybe, it'd been in the heat for 2 minutes. By gosh it was bitter.
Hopefully next time better! I've got a pot with some "mystery" basil growing now, as it was gifted to me. I wonder how it'll taste

 

[daveb]

Cheers! Yeah I once put it with some spinach on a nearly finished omelette, then folded it over and, maybe, it'd been in the heat for 2 minutes. By gosh it was bitter.
Hopefully next time better! I've got a pot with some "mystery" basil growing now, as it was gifted to me. I wonder how it'll taste

tray small young leaf pop it off roll it between palm an then cup hands check aroma and nip the a small piece to taste you may fi nd the young leafs more palatable then larger leafs in numerous varieties and some people can taste bitterness more then others

 

[Mandy Onderwater]

Ohh! Fair enough, cheers on letting me know. Yeah I always seem to find a lot of things very bitter and find that a lot of things taste "green" to me, even though one really can't taste colours. But it's the best description I've got. Imagine everything tasting like normal grass, haha.

 

[daveb]

Ohh! Fair enough, cheers on letting me know. Yeah I always seem to find a lot of things very bitter and find that a lot of things taste "green" to me, even though one really can't taste colours. But it's the best description I've got. Imagine everything tasting like normal grass, haha.

its a trait some scientist refer to as being a super taster.... they have found certain people with a particular dna have it. it makes the more sensitive to bitter compounds in food drinks and even to point they can taste bitterness in a scent even to the exrent some people are so sensitive the smell of herbs and many vegetables turn their stomach from so sensitive to the bitter compounds . it took me a bit but i found the article i was looking for this morning... the is one called Hyperosmia that is an extreme heightened sense of smell that has suspected links as triggers for some people that suffer migraines.

here is the one on the bitterness

Bitter Taste Sensitivity | AncestryDNA® Traits Learning Hub

People have different levels of sensitivity to bitter tastes, so our like or dislike of bitter foods is at least partially genetic. Learn more at AncestryDNA®!

www.ancestry.com

 

[Mandy Onderwater]

I'm not sure if I notice bitterness in a scent normally, but I do know coffee does it for me. Ohh how I despise bitter flavours - they're too strong! I've had someone brew me a good large mug of chocolate milk and put a teaspoon of his own brewed coffee into it. The chocolate milk turned so bitter and disgusting, even though he tried to cover it by adding more sugar.
Many scents actually can make me feel sick. So whilst I love my lemon balm in my garden, if I take it up to my face and sniff it's too strong and I start feeling dizzy and get headaches. I'm the only one in my family that gets like that, and growing up they often thought I was overreacting.
I wonder if there's a way to test it without the DNA test, as I hear that people have had loads of issues with their information leaking or something like that. Someone I knew actually got recognised as a "terrorist" (he isn't) by the state after a DNA test and isn't allowed on planes. Not a clue how that worked out as everyone around him (friends and family alike) were just as confused.
Maybe he just dramatized the story for all I know, but I do know he isn't allowed on ANY planes for whatever reason then.

I am very sensitive to a lot of flavours and scents. Whilst I love eating sweet food, a warm sweet scent is too strong and makes me feel really queasy. I love eating 'Sweet and Sour pineapple chicken' but if I accidentally smell it whilst cooking it's too much and I can't stand eating it anymore. If I don't smell it, yeah it's really, really sweet but also really quite nice.

I would say about the only thing that doesn't set me off is salt. Perhaps because it doesn't really have a scent. But the smell of the sea does get a bit much for me at times, even though I love the beach and the waves. Maybe because of all the other scents mixed in... who knows.

It's very interesting to actually think about it, because to me this has always been my "normal". It's fun to sometimes step back and be like "hey, not everyone experiences it like that".

 

[daveb]

I'm not sure if I notice bitterness in a scent normally, but I do know coffee does it for me. Ohh how I despise bitter flavours - they're too strong! I've had someone brew me a good large mug of chocolate milk and put a teaspoon of his own brewed coffee into it. The chocolate milk turned so bitter and disgusting, even though he tried to cover it by adding more sugar.
Many scents actually can make me feel sick. So whilst I love my lemon balm in my garden, if I take it up to my face and sniff it's too strong and I start feeling dizzy and get headaches. I'm the only one in my family that gets like that, and growing up they often thought I was overreacting.
I wonder if there's a way to test it without the DNA test, as I hear that people have had loads of issues with their information leaking or something like that. Someone I knew actually got recognised as a "terrorist" (he isn't) by the state after a DNA test and isn't allowed on planes. Not a clue how that worked out as everyone around him (friends and family alike) were just as confused.
Maybe he just dramatized the story for all I know, but I do know he isn't allowed on ANY planes for whatever reason then.

I am very sensitive to a lot of flavours and scents. Whilst I love eating sweet food, a warm sweet scent is too strong and makes me feel really queasy. I love eating 'Sweet and Sour pineapple chicken' but if I accidentally smell it whilst cooking it's too much and I can't stand eating it anymore. If I don't smell it, yeah it's really, really sweet but also really quite nice.

I would say about the only thing that doesn't set me off is salt. Perhaps because it doesn't really have a scent. But the smell of the sea does get a bit much for me at times, even though I love the beach and the waves. Maybe because of all the other scents mixed in... who knows.

It's very interesting to actually think about it, because to me this has always been my "normal". It's fun to sometimes step back and be like "hey, not everyone experiences it like that".

sounds like you have the hypersensitive smell like Hyperosmia

 

[daveb]

Post cut 2 weeks a number i will start snipping off select leafs during week for more salads, camera decided to take a real washed out photo didn't notice until i loaded it up
as can see i removed one net pot and cover opening because it just refused to sprout


today



and last week

 

[Mandy Onderwater]

They look so crisp and yummy!

Do you usually remove the dead leaves, or leave them be. And is there a reason for favouring either side?

 

[daveb]

They look so crisp and yummy!

Do you usually remove the dead leaves, or leave them be. And is there a reason for favouring either side?

i usually do remove them i missed some in this bunch but they dont impact the flavor just neatness and usually dont affect any amount of insects because they dry complete i do go along and snip out the dead dry leafs as i go. if a large number of dead and wet leafs it can draw pest like flies , i have never had earwig issues in my hydroponics, mostly it is a few small leafes that get bruise and stems damamged whebn cutting main tops, i did get side tracked this time so am still popping off some small dead leafs

 

[Mandy Onderwater]

Ahh cheers for letting me know.

 

[daveb]

Ahh cheers for letting me know.

teases a little , my dinner salad fresh lettuce and and tomatoes from hydroponics and well some carrots and onions from store tossed in with them rhere is a dozen grape and tiny tim tomatoes mixed in

 

[Mandy Onderwater]

Looks good