Araithya

I’m moving internationally in the next few months, and am coming to realize I have never moved with plants! Is it possible to move with my plants? I imagine I have to consider things like quarantine and such, but I have a snake plant that I basically raised from the dead and have had for seven years so the idea of leaving him behind makes me all kinds of sad. Do I need to just gift them to other plant moms?

I have never seen anything like this? I’ve separated it from the rest of my plants, it’s the only one with this problem! Why is it purple??

So, my mom in law left me all of her plants while she travels abroad for the next month and told me her coffee plant has been looking a little sickly and she can’t figure out why. I know absolutely nothing about this plant, but thought I would try and help heal it for her if I can while she’s away. Does anyone know what could be causing the leafs to brown? The newer leafs on top are growing fast and healthy, and the soil feels good and doesn’t have any signs of rot or infection. It’s also not in any kind of harsh light or in a dark corner, and it’s in a place where the humidity is slightly higher than the rest of the house, but not a significant amount. I’ve had it for a week now, but I can’t seem to make the lower leafs happy.

Basically the title, I want to make baked potato soup and while I have a good vegan cheese and sour cream I like to use in other soups, I’ve never tried making such a traditionally dairy heavy soup. I have tried a coconut based heavy cream substitute, but I found it to be a bit sweet. Is there a better heavy cream sub for a more savory flavor? Or maybe the brand I bought just happened to be sweet? Any advice is welcome!

Got a little excited and accidentally picked some still green ones, but hey! First ever fruit I’ve grown! Tastes all the sweeter for it! Thanks everyone for all of your advice! I’ve got so many more still turning, I’ll have to make some blueberry cobbler once they’re all done.

Hi friends! I got some flower seeds as a gift recently, and while they say they should be planted in late May early June, I’m worried about them lacking sun in our weird unseasonal weather! It’s been completely overcast and 50s and raining constantly. I’m sharing the planting with some kids in the neighborhood, so I really don’t want them to fail… is it okay to plant them despite the abysmal conditions? They call for full sun, but I’m honestly not sure when we’ll be getting full sun again and I don’t want to plant them too late.

Thanks for the advice, everyone! My legacy blueberry plant is going strong, and my sunshine one isn’t far behind! I can’t wait to pick them, how will I know when they’re ready? I imagine they’ll need to darken in color a little bit and shed the little brown flower petal bits, right?

Hi all! I got a weeping cherry bonsai from my mom today and am really excited. I’ve always wanted to get into bonsai, but I’ve heard they are extremely difficult to care for so I’ve been a little hesitant. Well, now I’ve got one and I would very much like it to thrive. Any advice? It says it wants 8-12 hours of direct sunshine, but our yard is like a sun dial so I’ll be moving it to follow the sun throughout the day. And moist soil, should I spray the soil with spring water to saturate it? Or pour from a spout? Any advice would be helpful! I’ve only grown herbs and some fruit bushes so this is all new for me.

Basically the question above. My legacy plant growing in the same pot is doing just fine, but the Sunshine seems to be struggling. We’ve been getting a lot of rain lately so I haven’t been watering as much, is it just thirsty? Should I give it some fertilizer? I’m in Zone 8a and planted them about two weeks ago.

I’m new to growing fruits so I’m a little lost! I’ve only grown herbs and garlic before. I hope they can be saved!

Thanks for the suggestions for the tuna recipes! I just wanted to share that I made some of them and will be making more next week. So far I’ve made a few different adjustments to my onigiri, adding gochujang, kimchi or both. I also had a rice bowl topped with tuna and pickled ginger, and made my very first tuna melt with tuna, mayo, siracha and sourdough. I was going to take a picture of the melt, but it fell victim to my ravenous hunger before I could get my phone out. This pic is of the tuna, kewpie mayo and gochujang onigiri I made as I was preparing lunches for the next day. Thanks everyone for the ideas!

(Sorry in advance for the lack of proper tags, I’m not sure how to add them on mobile)

So I tend to eat a can of tuna once or twice a week, usually with just a little salt, pepper and a dab of kewpie mayo and stuffed into onigiri. Are there any spices or sauces I can add to make it more interesting? Or any other easy tuna recipes I can make for one, preferably with rice? I really enjoy spicy foods and fermented/pickled things, but I’m not sure the best ways to combine that with something like tuna.

I absolutely love all things mushrooms, particularly exploring all the edible varieties I can find and trying them! Thing is, I live in the city and am the only one in my house who eats mushrooms (no one else likes having them in the house, let alone on a plate!) so I was wondering if anyone had any advice for 1) where to find a variety of mushrooms (I mostly see Portobello and cremini) and 2) any good ways to cook or prepare mushrooms for just one person? I typically just fry them up in a skillet or add them into a stir fry after I’ve made everyone else’s plates.

I hope this doesn’t break any rules! I couldn’t find anything on the side bar about what types of posts are allowed. If it does, could someone be kind enough to point me to another place to post this?