Are your leaves a pale, yellow, or yellow-white color? If so, your plant may be experiencing chlorosis.
Chlorosis is a condition where leaves yellow or blanch due to lack of chlorophyll, which is responsible for the green color of leaves. A plant that is chlorophyll deficient has little or no capacity to create carbohydrates using photosynthesis and may die unless the cause of the chlorosis is treated.
The most common cause of chlorosis is a lack of nutrients. The leaves will become pale or yellow if the plant does not have enough nutrients to synthesize all the chlorophyll it needs.
Perfectly natural pale yellow leaves
However, this process can also be natural. A plant will have two starter leaves known as cotyledons when the seedlings first emerge from the soil. Over time, the plant will start to produce its typical adult leaves. The cotyledons help the plant begin growing, but once it’s producing more leaves, they are no longer needed and will often yellow and eventually fall off. If these are your only yellow leaves, your plant is perfectly healthy!
Not just for salads, vinaigrettes can be used to marinate meat, seafood, and vegetables. Homemade salad dressing can range from a simple two ingredients to a more complex vinaigrette.
Vinaigrette foundation is three parts oil and one part vinegar. OR for extra pizazz do 2:1 oil to vinegar ratio. Whisk together and add a little Kosher salt. Finish with fresh ground pepper.
- Vinegars include: sherry, champagne, balsamic, red, white, or rice wine.
- Oil: for a mild base use grape seed, or use your best extra-virgin olive oil for grassier flavor.
Build up vinaigrette by adding a mustard, something sweet, spicy, an allium, and herbs. Use any of these combos:
- Mustard– use Dijon or grainy mustard.
- Sweet– honey, agave, or maple syrup.
- Allium– garlic, chives, or shallots
- Herbs– basil, parsley, oregano, thyme, dill, mint, rosemary, cilantro, and much more!
- Spice– paprika, red pepper flake, coriander, fennel, cumin, or poppy seeds.
*Let your taste buds guide you in ingredient amounts!
In the spirit of August’s Seed Pod Kit of the Month, Heirloom Salad Greens, here are some salad tips-
Temperature- Salads prefer cool temperatures below 72 degrees. Take care to keep your garden away from sunny windows that might increase the temperature. If you are struggling with keeping your salad garden cool, try the following tips:
- Add ice cubes to the water bowl regularly.
- Place your garden in a cooler area in your home, such as a basement.
- Avoid placing your garden near other gardens or appliances that might give off heat.
Harvesting- There are two ways to harvest your salad greens.
- Remove whole leaves by cutting the base of the leaf with scissors or shears, or by gently pinching off with you fingers. Spread your harvest evenly across your garden.
- Prune the top 1/3 of the leaves, as if you are giving it a hair cut!
- Avoid harvesting right after adding liquid nutrients to your garden, it will have a mineral taste as the lettuce quickly absorbs the nutrients.
Try this delicious bacon, romaine lettuce, and seared cherry tomato salad!
Feel free to substitute the romaine for any lettuce variety from the AeroGarden Heirloom Salad Greens Seed Pod Kit (25% off through August!)
- 5 ounces applewood-smoked bacon (about 6 slices)
- 12 cups torn romaine lettuce (from 1 large head; about 13 ounces) OR any lettuce variety in the Heirloom Salad Greens Seed Pod Kit (25% off through August!)
- 8 ounces cherry tomatoes, halved
- 1 garlic clove, pressed
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons white-wine vinegar
Toasted sourdough bread with avocado is a tasty side for this salad too.
Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Optional– lightly sear the halved cherry tomatoes in the skillet to enhance flavor. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.
Makes 6 serving.
Courtesy of Epicurious
The condition of the roots reflect the health of the plant. Healthy roots are light colored and firm. Unhealthy roots turn brown and mushy and can have a bad odor.
To prevent root rot try the following steps to promote garden health:
Rinse and Refill the water bowl. This is good to do at-least once a month to replace old water filled with excess minerals left over from the liquid nutrients that the plants did not absorb. After refilling- add the recommended amount of liquid nutrients for your AeroGarden. Optional– add a teaspoon of food grade hydrogen peroxide to the water.
Mature plants will have an advanced root system that may overwhelm the water bowl of your garden. If the roots are healthy, then you will need to water more frequently due to the limited space in the water bowl and those thirsty roots.
To root trim or not? Some people do trim the roots of their mature plants BUT there is a high risk of over trimming and killing the plant. Because of this risk, it is not recommended.
So take a look under the grow deck and do a Garden Check Up on your roots.
This Cuban drink is one of the top refreshing cocktails you can enjoy, especially during warm days. Lime + mint + bubbles (and let’s not forget, Rum) = Perfection! Great for a summer happy hour using mint from your AeroGarden.
Get started –
- Cut a lime into wedges
- Add a lime wedge and 10 mint leaves into the bottom of a glass
- Use muddler or handle of wooden spoon to crush mint and lime to release mint oils and lime juice
- Add 2 more lime wedges and 2 tablespoons of white sugar and muddle again
- Fill the glass up to the top with ice
- Pour 1.5 fluid ounces of white rum over the ice
- Fill the rest of the glass with carbonated water
- Taste – Add more sugar if you want
- Garnish with lime wedge and mint sprig
Avoid over-muddling the mint, it will give the mojito a grassy taste. Over crushed mint breaks the chlorophyll filled veins in the leaf which gives a bitter grass taste.
You want to lightly press down on the leaves with the muddler or wooden spoon and gently twist.
Don’t forget, the Cocktail & Mocktail Herb Seed Pod Kit (July’s Plant of the Month) is 25% OFF through July!
What does “bolting” mean and why does lettuce do it!?
Well, it’s when the plant bolts into rapid growth and goes straight to flowering. The plant goes into survival mode and goes to seed.
Hot temperatures will trigger bolting in cool season greens, such as arugula, mustard greens, romaine, beet greens, and lettuce. other plants known to bolt are beets, broccoli, cilantro, basil and dill.
Can You Eat it After Bolting? No. When this happens, the flavor turns bitter and the leaves tend to get smaller and tougher. At this point it is inedible.
But you can prevent bolting….
How to Prevent:
Keep the water in your AeroGarden bowl cool.
If the water feels warmer than room temperature, add cold water and or ice cubes to the water bowl.
Very rarely bolting can be temporarily reversed or slowed down if you catch it early enough and trim off the flowering stocks. This can give you more time to harvest before it becomes inedible.
This potato salad is not only loaded with fresh herbs, but is also vegetarian and vegan friendly. Making this a perfect side dish for any backyard bbq. Try this tasty recipe out with your AeroGarden herbs- dill, chives, and parsley.
- 2 pounds halved small waxy potatoes (have some fun with colorful varieties)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon toasted caraway seeds and toss
Add as much herbs as you like! Yum.
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.
- Add olive oil and apple cider vinegar.
- Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
One way to cut down on prep time is with the Mezzaluna Herb Chopper & Cutting Board. The comfortable grip and rocking motion make quick work of herb preparation. Plus, the Mezzaluna has double blades!
Courtesy of Epicurious