I was asked how I stratify so many different varieties of seed every year, still around 200-300, although until recently it was over 400. I then had two of the cold frames shown in the video. It’s just a wooden frame with Enviromesh draped over to stop mainly birch seeds from entering but allowing water to pass through. You will also see the various mostly recycled sow pots that I use, including milk cartons on their side with holes punched in the bottom for drainage (stapled at the ends). I sow up to 10 different species in each milk carton tray, not sowing plants from the same family close to each other in case the seed wanders! Hope this helps :)
Last night’s ingredients for a “sweet and sour” stir fry: (from left to right) – Allium cernuum (chicago onion / prærieløk), Crambe maritima (sea kale / strandkål) broccolis, sweet cicely flowers and young seeds (spansk kjørvel), Arctium spp (burdock / borre) flower stems (sweet), flower stems of Heracleum maximum (cow parsnip) (also sweetish), Rumex patientia (patience dock / hagesyre), Campanula latifolia (giant bellflower / storklokke) tops and Bunias orientalis (turkish rocket / russekål) broccolis! Delicious!
(the flower stems are first peeled to remove the coarse outer layer)
Nice visit on Saturday from Saskia Wanders from Århus Andelsgård (Skien) and 3 Dutch friends, on the way to Lofoten!
(with ostrich fern and Zanthoxylum piperitum (Japanese pepper).