The benefits of propagation and regrowing

I’ve often made videos about gardening, but I’m going to do a blog about this. We often talk about planting seeds, transplanting foods started in a nursery, and even grafting trees to increase the odds of food production on trees, but how often do we talk about propagation? You think with the amount of food that’s being grown worldwide (especially in desert countries) that we talk about cloning plants.

Propagation of food plants is essential because if you have certain foods that get harvested during the seasons, some of those foods do not come back. And it’s a major pain to grow from seed for late season harvesting purposes. So what do you do to solve the late season harvest dilemma? You take a cutting from a plant, immerse that cutting in water, and keep the plant watered until roots develop.

Then after the roots develop, you put the plant in the ground, giving you a late season harvest. In the northern and mountainous areas in America, late season gardening is almost impossible. If you live in the desert, you have to create a permaculture garden if you want to grow food. That’s why a lot of farmers are revered in the South because they have the temperatures and the resources to produce foods that can be harvested in the late seasons.

What foods can you clone? From experience, herbs and eggplants. Yes, I successfully propagated an eggplant stem and gave it to my uncle. Same with oregano that I bought from Walmart (which was an organic oregano by the way). You can also propagate a “sucker” from a tomato and a pepper. I’ve seen my uncle grow tomato plants out of “suckers” and actually yield tomatoes from the “sucker.” If that can work for tomatoes, it can obviously work for peppers and eggplants too.

Is it possible to propagate cuttings from squash and cucumbers? I’ve seen a video on it before, so it is possible. Watermelons are possible too, but they won’t be as big as growing the melon straight from seed. You can clone herb stems like basil, oregano, thyme, and even stevia. You got to do is let the herb stems root and you’ll have free herbs for life. On The EdRay Report, I’m all about helping people be autonomous so they can eat more good food, feel healthier, and save money.

What about recycling foods? How does that work? When you see certain vegetables in the supermarket, what is the one thing you see? Bottoms of the vegetables. Lettuce, cabbage, celery, onions, garlic, and even carrots. A lot of people tend to throw away the bottoms of those vegetables. Not only do people not realize they are wasting money, but they are accidentally missing out on an opportunity to get free food out of it. The worst part is that they are wasting gas getting the same foods when they can simply put the vegetable bottoms the ground.

How many of you folks purchase green onions in the supermarket? Do you know that after you cut up the green onions, you can put the bottoms in the ground and new green onions come up? I managed to recycle two green onions successfully. I also have bottoms of sweet onions that I put back in the ground. With lettuce and celery, it’s pretty tricky. You would usually have to soak the bottoms in water, then change the water daily until the roots are seen. Once the roots come up, put the lettuce and the celery in the ground.

When you grow your own garlic, you must put them in the ground by the cloves (not the entire bulb). How do you know when there are roots in the clove? When the garlic leaves become visible in the garden. Imagine, a proper cover that holds a lot of moisture will help you increase the size of garlic in time for harvest.

The last thing I want to talk about are carrots. Yes, you can recycle carrot tops. It is tricky to recycle carrot tops because if the carrot tops are not visible of roots, you have to create new roots. What is the trick in creating new life for the carrot top? Immerse the cut area of the top while top where the leaves normally are must have new leaves. New carrot leaves at least a couple of inches long means there’s life in the carrots. Obviously the carrot leaves mean the carrot tops have to be put in the ground.

So to summarize propagation and recycling, propagation is basically taking a stem of a vegetable plant, immersing the bottom part in water, and waiting until there are roots. Recycling is putting certain plants like root plants into the ground to regrow foods. These two ways to regrowing food to cut your grocery bill is endless. Meaning you can clone and reproduce food basically for life. That in turn will cut your grocery bill by least $100 and the food is actually healthier.

For those that are worried about how you are going to get food in the late seasons of gardening, hopefully that will solve your late season harvest dilemma and give you an abundance. Everyone deserves to eat like royalty. Propagating and recycling vegetables with bottoms will guarantee that you either eat like a king or a queen. Best of luck to you gardeners this Spring.

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