Wednesday, June 24, 2009

Organic Seeds On The Cheap

I am all about getting the most out of my organic food - not just by stretching meals but also by replanting & gutting some of those veggies to get seeds out of them. Check out this neat little trick... I take the bottoms (with the roots attached) of onions, the tops of turnips, rutabaga and parsnip, and the thick stalk bottom of a cabbage and I stick them in the moist ground.
The magical thing that happens, like in these pictures, is that the plant takes root and continues it's process of life. How unstoppable and rad is that? Once they get in the dirt they just keep on going where they left off, which is usually right before they were going to seed - you end up with pretty flowers, some extra edible greens on top, and after they've been pollinated and dry out you have yourself more then a pack's worth of organic seeds!
*Pictured at the top is an organic purple cabbage bottom that grew to make nice muted yellow flowers (for seeds), second is an organic turnip which if planted later in the summer goes right to seed but in the spring will make you HUGE turnip greens first to eat, and the last picture is the root of the (organic) red onion planted in the ground which makes these delicious green stems (great for stir fry and cooking with beans) plus goes to seed in the shape of a beautiful round ball of tiny flowers.*
One more seed tip: For a grand variety of winter squash & pumpkins, simply save the seeds from the (oh so expensive) organic ones you buy at the store. Let the seeds dry out on a plate or napkin, then store them for next year... 2 little butternut squash seeds can make you over 16 more butternuts to eat- that is bang for ya' buck!

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