Relaxed's Outdoor Medical Grow - 2016

Looking good RL aka Lester :cheesygrinsmiley: :thumb:
HOZ
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Radogast said:
East Coast fall colors on a West Coast spring evening :)

Beautiful :circle-of-love:
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Well said Rado! :thanks:

Hozona said:
Looking good RL aka Lester :cheesygrinsmiley: :thumb:
HOZ
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:thanks: Hozona


I'm really trying to be patient with this crop and let them ripen up properly, real happy with how this batch is turning out. :Namaste:
 
Kushtie, I'm not totally sure but I know it's different for hydro and soil. My first guess would be that the roots won't secrete a compound that will significantly change the pH of the environment around them - in soil. But for hydroponics this might be possible for a rather large root mass. I would imagine, but not positive, that the roots would want to secrete a type of clear "mucus" or lubricant, which naturally would be used to help a natural plant roots slip through the cracks in the soil to find water more easily. In hydroponics, perhaps this is just vestigial and perhaps such a root system in the liquid medium plays a role pH fluctuations. I would not be surprised if evolution had developed a mucus secretion that is acidic in the roots, this would help break down organic matter in soil, but it wouldn't change the pH of the net rootball mass (soil). For water in hydro the mucus would dissolve easier and the water would conduct it better. Just my guess though, I don't know anything about hydro :volcano-smiley:
 
Sweet. Hey sometime look into a plant called Flo from DJ Short. The harvest schedule for it looks interesting, I'm hoping to try one myself this year. Girls look great Keepem Green
 
I looked it up, and yes, plant roots secrete a slime (mucus) for several reasons. One being cell-cell recognition for fungus, one being to secrete an acidic compound which helps breaks down the organic matter, and the slime also helps feed the root colonizing bacteria and beneficial fungus. It would make sense that this is so beneficial in soil, however the mucus secretion in hydroponics, would be, "vestigial" or an un-needed remnant of its past evolution.

My gut instinct was correct, thank you for asking your question. :thanks:
 
CareStaker said:
I enjoyed my stroll, thanks Les. Forcing sounds like a ton of work. Enjoy the respite. :Namaste:
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Hey CS, these plants are not being forced. These are naturally flowering :thumb:
 
CareStaker said:
I meant your upcoming season....you won't be forcing this year.. or did I misread that ? :hmmmm:
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Oh you're right brother :volcano-smiley:

I misread that! yeah I'm gonna skip forcing this year. Trying to plump up these Spring flowers as much as possible.

Thanks again, glad you enjoyed the stroll :Namaste:
 
Mahalo Rado! They are definitely enjoyable to photograph, let me tell you!

Things are going by so fast, with all the flowers approaching the peak harvest window and all the veggies growing up big enough to clone - rinse and repeat. The next batch should be enough to fill the entire planter bed, can't really transplant and release until I harvest and wash, still needs those containers to repot the next crop!

So a lot of upcoming stuff to do - harvest, clone, mix recycled & fresh soil followed by transplanting, release the summer veggies into the rotation.

Once I get everything harvested, washed, transplanted, cloned, and released, with the new clones rooting, I will feel that sense of accomplishment. Still need to run the veggies under 18/6 for a couple weeks before I release, so I will likely harvest then transplant and just continue veggie for awhile. I don't want them to immediately flower.

There are some darn interesting flavors coming out of the tent right now. Here's a quick flavor rundown:

1) Blackberry has a light and fruity sativa flavor, with undertones of pepper - so it's basically a light pepper and raspberry fruit flavor.

2) Underdawg is one of the most interesting, really pungent aroma, stinks a lot. It's like terpenes gone wild, the essence of it is basically a lime-dominated with sour/skunk flavor.

3) Jack Dawg also has that heavy skunk undertone, but has more of a sour grape flavor, similar to a red table wine. It's a really interesting flavor that, like the UD, is hard to describe and is quite unique.

4) Swiss Cheese is a very sweet and very piney flavor, with the usual undertones of skunk.

In all, I'm very pleased with my strains and flavors, might as well enjoy your medicine, right? :volcano-smiley:

Good news is that I'll be able to get a proper cure on these buds, which is always nice. :thumb:

Happy Gardening! Spring is here, and summer is on the rise. :cheertwo:

:Namaste:
 
Decided to do a follow up update and take pictures emphasizing a flower head of each strain. Which one do you like the best? :volcano-smiley:

Blackberry (Raspberry Cough x Black domino)
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Jack Dawg (Jack Herer x New York City Diesel x Chemdawg91)
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Swiss Cheese (Skunk #1 x Swiss Miss)
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Underdawg variant #2 (Special Unknown #1 x New York City Diesel x Chemdawg91)
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I figure these lovely ladies soon won't be alive for me to glamorize, soon the only cannabis to photograph in my garden will be but lush green leaf. My opinion is that Underdawg is just a wicked keeper. Jack Dawg also. This particular batch of Blackberry is starting to amaze me, really turning out to be properly grown. Swiss Cheese just looks "normal" however, the flavor is unlike anything else. The buds are going through that final swell now and I'm really thankful we've had dry weather for awhile now. If we'd had stagnate, humid weather this whole time I'd prolly of already started harvesting. So I'm really grateful when the weather permits them to just keep on growing up to maximum plumpness.

:Namaste:
 
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