The Joy Of Growing - SweetSue Goes Perpetual

Is it too late (limp, drying out) to try and get some roots on the bottom of those branches up above the unhealthy parts?

I'm tearing the tent down next month and going on vacation for two months B A R. I promised my daughter no plants when I left. She has an anxiety disorder and I refuse to stress her out with plants that she'll have to keep alive. My no-tills can sit on SWICKS in the closet with lights on a timer and all she'll need to do is fill the reservoirs once a week.

Cuttings do me no good to right now. Sad, isn't it? Until you realize I'm giving that up temporarily to be treated like a queen for two months. I think it's a fair trade-off. :battingeyelashes:

I'm so looking forward to having someone to walk into these arms at the end of each workday. I'm going out of my mind with no one to pour this passion onto. I need to be those warm arms, she needs warm arms to greet her. A match made in heaven. It's going to be tough to come home to emptiness again.
 
I knew that, what was I thinking! I have a bad habit of putting the buggy in front of the horse sometimes.
 
Any possibility they were against something hot and got cooked? I say that because they are all exactly the same level and heat could definitely kill cells locally like that. Looking at the inside of the stems it doesn't seem to be infection. They look like they were dried out not soft. It looks like you could put a straight line across all of the wounds. I can't believe it's a coincidence!

There is every possibility that these three branches were damaged by the bulbs in the strip that I stand beside her. I was using the one that's now down with the Dark Devil Auto in the back, and it has three bulbs. Thinking about it, you may have discovered the source of the damage ShiggityFlip. Like you, I found it curious that the damage was so localized and on the same vertical plane.

Regardless, she's going to finish in the closet. There's plenty of space for her there and that gives me the space in the tent I need for the little Dark Devil Auto, who gets up canned tomorrow.
 
Two months being treated like a queen sounds like just the ticket, Sue. I wish you warm arms aplenty :)

Your Dark Devil is GORGEOUS! Look at those colours! We get back home tomorrow evening, when I hope I'll find:

1. my plants still alive :)
2. my package from Herbies with my Dark Devil auto seeds, so I can get in on the DD fun!

All the best, dear.

I'm so glad you get back to your girls tomorrow Glimmer. Tough being away, isn't it? This vacation I'm planning will be th first time I didn't have anything growing since August of last year. It's going to feel so weird. :laughtwo:

I knew that, what was I thinking! I have a bad habit of putting the buggy in front of the horse sometimes.

You're like me B A R, and just get excited about the possibilities. LOL! There they were, just laying there saying "Root Me!"
 
Yes he is Canna. The information he offers on his site is invaluable.

SEEKING ADVICE

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I have three branches on Jamaican Dream dying off. Have no idea why. Any ideas? Should I just cut them off now and spare the plant the energy drain?

How about that SNS fungicide that came in the MOTM care package? Sorry if you've already addressed this problem I'm catching up here-every time I turn around I'm 3 pages behind on your journal (and mine, lol).
 
Heat damage was the first thing I thought of, but I figured if you hadn't mentioned it, it musta been ruled out. :cheesygrinsmiley:

Oops. :laughtwo:
 
Heat damage was the first thing I thought of, but I figured if you hadn't mentioned it, it musta been ruled out. :cheesygrinsmiley:

Oops. :laughtwo:

I don't remember ever seeing the lights that close to the branches, but sometimes things happen. You should know by now, take nothing for granted with me. LOL! Under this capable persona lies a wickedly blonde brain. Sometimes I surprise myself at what obvious thing I missed this time. :laughtwo:

We were all looking for something exotic and it turned out to be simple neglect.
 
A few things Sue. As also posted before, we use the rice wash as a carbohydrate source to collect an array of microorganisms. Milk is added for the lacto bacillus, and that out competes the others. I have not tried yogurt because I don't really buy it. I'll try it next to milk next time.

Once the LABS is done you can also ferment materials to make them more plant available. Also look into papain from papaya.
 
A few things Sue. As also posted before, we use the rice wash as a carbohydrate source to collect an array of microorganisms. Milk is added for the lacto bacillus, and that out competes the others. I have not tried yogurt because I don't really buy it. I'll try it next to milk next time.

Once the LABS is done you can also ferment materials to make them more plant available. Also look into papain from papaya.

Thank you 36. How's it possible you don't feed your own body yogurt, something as beneficial to your internal flora as the serum you make for your plants? Sorry if that was a rude question, but it was what popped into my mind as I read your post. :laughtwo:

Fermentation. Sounds like some fun tutorials in my new year. :blushsmile:
 
Thank you 36. How's it possible you don't feed your own body yogurt, something as beneficial to your internal flora as the serum you make for your plants? Sorry if that was a rude question, but it was what popped into my mind as I read your post. :laughtwo:

Fermentation. Sounds like some fun tutorials in my new year. :blushsmile:

I can understand. I am lactose intolerant. I don't do cow products, mooooooô. . . It is hard to find but coconut milk yogurt is about all I can tolerate. : - (
I cannot eat shite anymore.

(so delicious brand, if anyone is interested)
 
The rice wash is interesting. Rice would have starch and an array of microorganisms. Notably Lactobacillus, Aspergillus niger, and wild yeasts. In Korea a rice wine is made called Makgeolli. It is a loving drink made from cooked rice. The inoculate used to get the reaction going is nuruk. Nuruk is a pressed wheat cake made from ground whole wheat that is pressed wet and left to dry and be naturally inoculated by whatever is in the region. You mix the dry powdered Nuruk with the cooked rice and some water. The Aspergillus converts the starch into sugar and the Lactobacillus eats the sugar. The yeast converts sugar into alcohol as well. The end product is a tasty,fizzy,milky,sour (lactic acid from Lactobacillus). The end product takes about a week or so depending on temperature and is about 14% alcohol and very healthy. It has been tested to have 100x the lactobacillus that is contained in yogurt. It also has Bacillus subtilis which is another beneficial microorganism for the soil and for your gut. I recommend anyone try to make it, there are easy to find recipes on the web. My one suggestion would be to use a white wine yeast instead of bakers yeast or no yeast. I use a champagne yeast that ferments up to 20% alcohol. I am sure the concoction you are making contains some fungus like Aspergillus as the Lactobacillus would not be able to eat the starch in the rice without it being converted to sugar. Bacillus subtilis has an amylase(starch to sugar enzyme) I believe as well.
It is interesting because Aspegillus niger is known to have several beneficial functions such as solubilizing Rock phosphate and also preventing the growth of other fungi. It has been seen as a plant pathogen in one plant in India but is not commonly pathogenic.
 
The rice wash is interesting. Rice would have starch and an array of microorganisms. Notably Lactobacillus, Aspergillus niger, and wild yeasts. In Korea a rice wine is made called Makgeolli. It is a loving drink made from cooked rice. The inoculate used to get the reaction going is nuruk. Nuruk is a pressed wheat cake made from ground whole wheat that is pressed wet and left to dry and be naturally inoculated by whatever is in the region. You mix the dry powdered Nuruk with the cooked rice and some water. The Aspergillus converts the starch into sugar and the Lactobacillus eats the sugar. The yeast converts sugar into alcohol as well. The end product is a tasty,fizzy,milky,sour (lactic acid from Lactobacillus. The end product takes about a week or so depending on temperature and is about 14% alcohol and very healthy. It has been tested to have 100x the lactobacillus that is contained in yogurt. It also has Bacillus subtilis which is another beneficial microorganism for the soil and for your gut. I recommend anyone try to make it, there are easy to find recipes on the web. My one suggestion would be to use a white wine yeast instead of bakers yeast or no yeast. I use a champagne yeast that ferments up to 20% alcohol. I am sure the concoction you are making contains some fungus like Aspergillus as the Lactobacillus would not be able to eat the starch in the rice without it being converted to sugar. Bacillus subtilis has an amylase(starch to sugar enzyme) I believe as well.
It is interesting because Aspegillus niger is known to have several beneficial functions such as solubilizing Rock phosphate and also preventing the growth of other fungi. It has been seen as a plant pathogen in one plant in India but is not commonly pathogenic.

Makgeolli - a loving drink. You should get a hug for that. It's worth more than the reps I just hit you with. :laughtwo:

:hugs:

This is something I'm going to try. Champagne yeast, you say? I'll have to track some down. I think I'll make some of this when I return from my vacation. I can get all my supplies gathered or ordered and timed for my return, whenever she decides that to be. Hahaha! It's kinda sweet that she won't even decide on a return date until I've been with her a few days. :laughtwo:

My DIL is Korean on her mother's side, and her parents run an incredible Korean restaurant, so I've had some exposure to the Korean penchant for fermented foods. Yum, is my most common response to Korean fare. We do ourselves a disservice by not making sure we include fermented foods into our diet. Apparently the same principle applies to gardening, as we will be finding out. Of course 36Gr0w is already demonstrating this in his own journal.

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The layers are beginning to separate.
 
I can understand. I am lactose intolerant. I don't do cow products, mooooooô. . . It is hard to find but coconut milk yogurt is about all I can tolerate. : - (
I cannot eat shite anymore.

(so delicious brand, if anyone is interested)


That was the first reason that crossed my mind. My daughter is lactose intolerant. I'll check out the coconut variety. Thanks Keltic.

Wouldn't you think an Indian grocery would be a good place to look for coconut milk yogurt? We have a number such groceries that I can easily get to.
 
Sorry I'm late, but I think that the fungus you had on Jamaican is called crown rot. Its a soil borne fungus, so you will want to dump that soil in the trash so it doesn't spread. LactoB would be a good serum to have in your arsenal of organic ingredients. Your plants will benefit from it in countless ways. Have a great day Sue:passitleft:
 
Sorry I'm late, but I think that the fungus you had on Jamaican is called crown rot. Its a soil borne fungus, so you will want to dump that soil in the trash so it doesn't spread. LactoB would be a good serum to have in your arsenal of organic ingredients. Your plants will benefit from it in countless ways. Have a great day Sue:passitleft:

That would not be good Cy. It sounds about right though.

Sue, this is the best info I could find on that particular ailment. (I've never seen it before and this is the first I've heard of it) I hope this is not the problem but it fits the parameters.

Treatment




crown rot
Image by William M. Brown Jr., Bugwood.org


By Nikki Phipps
(Author of The Bulb-o-licious Garden)

Crown rot commonly affects many types of plants in the garden, including vegetables. However, it can also be a problem with trees and shrubs as well and is oftentimes detrimental to the plants. So what exactly is this and how do you stop crown rot before it is too late?

What is Crown Rot Disease?

Crown rot is a disease caused by a soil-borne fungus which can survive in the soil indefinitely. This fungal disease is often favored by wet conditions and heavy soils. While symptoms may vary from plant to plant, there is often little you can do once the disease occurs.

Signs of Crown Rot Disease

While the crown or lower stem of plants affected by this disease may exhibit dry rotting at or near the soil line, most other symptoms often go unnoticed—until it’s too late. Rotting may appear on one side or only on lateral branches at first and eventually spreads to the rest of the plant. Infected areas may be discolored, usually tan or dark colored, which is indicative of dead tissue.Advertisement

As crown rot progresses, the plant will begin to wilt and quickly die, with younger plants being more susceptible to death. Foliage may yellow or even turn a red to purplish color as well. In some cases, plant growth may become stunted, yet the plants may still continue to put out blooms, albeit few. Tree may develop dark areas on the bark around the crown with dark sap oozing from the edges of the diseased area.

How Do You Stop Crown Rot?

Crown rot treatment is difficult, especially if it’s not caught early enough, which is often the case. Usually, there’s little you can do to save plants, so prevention is important.

Once the first signs of crown rot are noticed, it’s best to simply pull the infected plants and discard them promptly. You’ll also need to sanitize the area and surrounding soil to keep the disease from spreading to nearby plants. Amending heavy, clay soil will help with any drainage issues that normally encourage this disease.

Avoiding overly wet soil around plants and trees is important. Water plants only when necessary, allowing at least the top inch or so of soil to dry out between watering intervals. When you do irrigate, water deeply, which will allow plant roots to benefit the most while allowing you to water less often.

Rotating vegetable crops, like tomatoes, every couple of seasons can help too.

Trees will usually not survive either, depending on how bad they’re affected. However, you can try cutting away the affected bark and removing the soil from base of the tree down to the main roots to allow the crown to dry out.

The use of fungicide can help prevent the disease but is usually ineffective once it’s completely taken hold. Captan or Aliette are most often used. Drench the soil (2 tbsp. to 1 gal. of water) while somewhat dry to allow the fungicide to penetrate well. Repeat this twice at 30-day intervals
 
When I see the statement 'Difficult to control'. I immediately assume the author was NOT successful in treating his plants. All the remedies suggested are the same for any soil born fungus. The way you grow, I think it would be difficult to cross contaminate your soil so isolating the Jamaican for now is your best bet. If your other plants start to show the same symptoms, we will deal with it then. If this plant continues to deteriorate you will need to decide when to discard it. You will also want to discard the soil in that container.

We are all hoping for the best. It's like trying to diagnose and upset stomach on web md......lots of 'it could be this or that' as the symptoms can be caused by a multitude factors.

Watch and see is the best course of action for the next couple of days.
 
Guys, I'm so touched that you all worked so hard on this. Graytail and I solved the mystery somewhere around midnight, based on a post by ShiggityFlip earlier in the evening. I burned her. :straightface: The power strip with the CFLs must have gotten up against her at some point that I was unaware of. She's back in the tent with lighting improvements. Pictures in a couple minutes.

But guys...... So touched. :battingeyelashes: :Love:
 
That was the first reason that crossed my mind. My daughter is lactose intolerant. I'll check out the coconut variety. Thanks Keltic.

Wouldn't you think an Indian grocery would be a good place to look for coconut milk yogurt? We have a number such groceries that I can easily get to.

Yes Sue, I find it in an "organic foods store" in my city.

I see whole foods market carries them.

But have seen it elsewhere, "so delicious" make a boat load of non-dairy.
Also ice cream, it is really quite good to me. The chocolate variety doesn't taste like coconut at all and is the only ice cream I have tried.

I have been 'milk and cheese free' since about 1999.

And I am so checking out this rice wine called Makgeolli thanks @ShiggityFlip
 
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