Tuesday, March 3, 2009

Garden compost

By Scott Edward

If you have taken over a new site and form of drainage is definitely needed, will at least provide an excellent opportunity to get rid of any builder's which you have inherited. Broken lumps of concrete should be used the bottom of drainage pits or trenches. The drainage systems is also useful to take the iorterflow and occasional outlet from a small garden pond.

Dig a hole about 1 m (3 ft) square and at least I m (3 ft) deep; it should be sufficiently deep to penetrate the impervious subsoil into something more porous below. Fill the hole first with brick or other large, hard rubble to a depth of about 600 mm (2 ft), then with about 100 mm (4 in) of gravel or ash. Finally fill with excavated topsoil up to ground level.

The water table generally rises and fa following wet and dry periods. If it star, at about 900 mm (3 ft) below ground le-. it can he an asset, since water will - available to the deeper plant roots. Ho ever extreme fluctuations in the water tai are a great danger: if it rises in winter: roots of plants are killed through saturatic and if it falls in the summer the pla suffer from drought. On low-lying grout if there is perpetual standing water (usua in winter), this might mean that the war table has risen above ground level and drainage system will relieve it.

Compost can be regarded as sufficiently decayed when the individual components can no longer be distinguished. It should be a crumbly, manure-like mass, dark in colour; if the texture is slimy the heap has not been made up correctly. In warm weather, and given the right conditions, the waste will take only about two to three months to decay but in winter you can expect it to take about four to six months. Artificial or inorganic fertilizers are concentrated chemical salts from natural underground deposits. They are available in liquid or powder form and supply essential foods direct to the plants, acting quickly when applied to moist soils; it is important to use the exact quantity stated and to distribute it as evenly as possible, as overdoses can be harmful. Fertilizers are available containing individual chemi- cals or you can buy a general one which combines the three main nutrients: nitrogen (N), phosphorus (P) and potassium (K).

Lime will make a clay soil more porous by breaking it up into crumb-like particles. A simple container will ensure that your compost is kept in a tidy heap. The open wire structure and the honeycomb pattern of bricks allow air to pass through, which is essential if the bacteria are to do their work of breaking down the waste material. A slatted wooden structure would be equally effective.

If you have space, a double compost bin allows one heap to decompose thoroughly while another is being started.

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Purslane

By Matthew Cook

The spice known as long pepper is obtained from two species of plants: one is Piper longum from India and the other is Piper officinarum from the Sunda Islands, Philippines and Moluccas. In both instances the dried unripe berries are used as seasoning. They are more pungent than black pepper and, unlike black pepper, form joined, compact fruits resembling hard, black catkins up to 5 cm (2 in) long.

The first to know and use long pepper, apart from the natives, were the Persians, followed by the Greeks, who called it `peperl', or rather `peperi makron', meaning large pepper, in order to distinguish it from black pepper. The Romans, who were introduced to it by the ancient Greeks, changed the name paperi to piper and called it Piper longum.

According to old English recipes the leaves may be pickled like capers. They may be used as a delicate flavouring in creamed vegetable soups and in piquant mayonnaises served with meat and fish. When using purslane in cooked foods the finely chopped leaves should be added at the end of cooking to retain their delicate flavour and precious vitamins.

Besides being far more pungent, pepper cubeb is also morphologically different from black pepper and long pepper. Though the fruits (berries) resemble those of black pepper they appear to have long stalks (these stalks arc actually elongated ovaries). They are harvested before they ripen so that the surface becomes wrinkled during the drying process.

Both species of long pepper are very hot, the same as black pepper, and also very aromatic. Their pungency is produced by the alkaloid piperine and the resin they contain, their aroma by a volatile oil, which is why pepper that has been stored for a long period or in an unsuitable container is not aromatic but only hot to the tongue.

For this reason it is recommended to buy peppers whole, not ground, and to grind them just before use.

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