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plum tree- toka, green gage and yellow egg plum in bloom on Italian plum that’s just budding out
trailman
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Some hanging sunberries (physalis minima). These are the 3rd generation (volunteers of the volunteers of the seeds I orginally planted). First ones tasted good fresh, second gen had a nasty aftertaste but cooked well, hopefully the 3rd generation tastes better.
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This is why citrus is the best. It’s bulletproof here, meanwhile everything else stays sad without constant irrigation (daily some 2x a day)
Thought my sherbert berry tree had died, but much to my surprise without any protection and a foot of snow on it. It lives
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my indoor potted owari satsuma self pruned to about 15 fruit. still alot for a 3ft x 3ft tree but its pretty sturdy so i think it will ripen them just fine. my Mineola is flowing now in our bedroom. smells heavenly in there
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Note to self: don’t weight down a pear branch this early. Wind snapped ot right off. Lost 16 inches of growth on one of only two branches. Espalier training.
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Those are gorgeous!
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my crocuses are up also.
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Red Haven putting on its first fruit. I have counted 12 so far. 4 years in ground. Late frost got all the blooms last year.
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I have never heard of anyone eating the flowers/stems of rhubarb. Since rhubarb stems have a tolerable level of oxalic acid whereas the leaves are toxic, and harvesting leaves from many herbs are best before they bloom - because the essential oils, for lack of a better term, get concentrated in the flowers - I surmise the oxalic acid levels in the flowers would be really high.
We break 'em away every spring & toss into compost. That also re-directs growth into more stems/leaves.
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Your question raises another: might the stems of rhubarb be mildest when flowers are developing, not merely because of fresh growth but because the oxalic acid is re-directed to the flowering parts?
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If rhubarb stems were edible, people would have figured out a way to use them by now. Don’t try playing with fire.
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Flower stems inedible, that is. Leaf stems are the edible part.
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