While cleaning, I found we had way too many of various spices and edible seeds.
Parsley seeds, chia seed, coriander, dill, caraway…
So I poured them all into a jar. In a couple of months, I’ll throw them around the food forest.
We’ve had quite good luck sprouting various seeds from the grocery in the past, and I’ve made many cover crop mixes this way. Though this is more like an all-herb cover crop.
Most of these seeds were found in a box in the bottom of a closet, having been placed there with our boxes of books for some reason, after our big move.
I bet they still sprout.
Coriander has a subtly citrus flavor and is delicious on pork. Also cookies. And in beer, specifically wheat beer.
That’s very interesting – I hadn’t heard of it as a beer ingredient, but that makes sense.
That’s pretty, hope it works. There’s something fun about scattering seeds and hope they grow. I haven’t had much luck with that although when someone ran off the road and churned up the right of way across from my house I saw it as a perfect opportunity to spead some wildflower seeds in the ruts. One another note, have you thought about adding chestnuts to your orchard? I know you are adjusting to this zone, as I am also. I have a Chinese chestnut and a Dunstan American Chinese hybrid on order. There are some agricultural laws in place about bringing the trees over state lines at least in FL. because of blight of American Chestnut concerns. There is a supplier in N Alabama that has some for sale. It takes 2 or more to pollinate. I had some in 8b/9a that started producing in a short period of time. Good survival crop.
Yes on the chestnuts! I think I’ve planted about seven so far. A few American, a few Chinese.
I started a few from seed and planted them, plus have 100 more seeds in pots right now.