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A LONG DAY PLANT WILL FLOWER IF - FLOWER CLAY POTS.
- (of a plant) Needing a long period of light each day to initiate flowering, which therefore happens naturally as the days lengthen in the spring
- The Beginning Stages of is the debut album from The Polyphonic Spree. The US re-release version of the album has both the original CD plus a bonus CD that features four alternate tracks and a music video for "Light & Day (Single Version)".
- The Long Day: The Story of a New York Working Girl, As Told by Herself was originally published in 1905 by Century Company in New York. It was written by Dorothy Richardson, who was born in 1882. Richardson was a middle-class woman. Dorothy Richardson (b.
- "Long Day" is the first single and second track from Matchbox Twenty's debut album Yourself or Someone Like You. The song starts off with just an acoustic guitar; then switches to electric guitars for most of the song.
- reproductive organ of angiosperm plants especially one having showy or colorful parts
- bloom: produce or yield flowers; "The cherry tree bloomed"
- Be in or reach an optimum stage of development; develop fully and richly
- a plant cultivated for its blooms or blossoms
- Place a seed, bulb, or plant in (a place) to grow
- Bury (someone)
- buildings for carrying on industrial labor; "they built a large plant to manufacture automobiles"
- put or set (seeds, seedlings, or plants) into the ground; "Let's plant flowers in the garden"
- Place (a seed, bulb, or plant) in the ground so that it can grow
- (botany) a living organism lacking the power of locomotion
Long Day's Journey into Night
Eugene O'Neill's autobiographical play Long Day's Journey into Night is regarded as his finest work. First published by Yale University Press in 1956, it won the Pulitzer Prize in 1957 and has since sold more than one million copies. This edition, which includes a new foreword by Harold Bloom, coincides with a new production of the play starring Brian Dennehy, which opens in Chicago in January 2002 and in New York in April.
This work is interesting enough for its history. Completed in 1940, Long Day's Journey Into Night is an autobiographical play Eugene O'Neill wrote that--because of the highly personal writing about his family--was not to be released until 25 years after his death, which occurred in 1953. But since O'Neill's immediate family had died in the early 1920s, his wife allowed publication of the play in 1956. Besides the history alone, the play is fascinating in its own right. It tells of the "Tyrones"--a fictional name for what is clearly the O'Neills. Theirs is not a happy tale: The youngest son (Edmond) is sent to a sanitarium to recover from tuberculosis; he despises his father for sending him; his mother is wrecked by narcotics; and his older brother by drink. In real-life these factors conspired to turn O'Neill into who he was--a tormented individual and a brilliant playwright.
Did you know you can eat Day Lilies? Apparently all parts are edible. The petals are tasty and pretty in salads. The stems and roots are frequently used in Asian cooking. I haven't tried them myself ... but I will!
From the internet -
Hemerocallis Species - The Day Lilies.
Day lilies are commonly grown garden plants. These hardy perennials have large and attractive blooms that are similar to lily flowers. They are very easy to grow - many of the forms are tolerant of almost total neglect and will still be seen thriving in a neglected garden long after most of the other cultivated perennial species have been choked out by the invading native plants. What most people do not realise is that day lilies are actually cultivated as food crops in some countries, such as China and Japan. All parts of the plants are edible though it is the flowers that are most frequently used.
The genus comprises about 20 species, most if not all of which can be grown outdoors in Britain. The common name day lily was given to the plants because, as well as resembling the true lily, the flowers of most species are very short-lived and often die within a day of opening. The plants do produce a succession of flowers, however, often for a period of a month or more. As well as the species, there are quite literally hundreds of named varieties available. These varieties often have such a long history of hybridisation that it is no longer possible to assign them to any species. So popular have they become that they have largely replaced the true species in cultivation and nowadays you normally have to go to a specialist supplier if you want to obtain any of these original species.
Day lilies must be some of the most easily grown perennial garden plants. They succeed in most soils, from fairly light and dry ones to heavy clays, though they are happiest in a soil that is rich and moist. They grow better and flower more freely when in a sunny position, though they will also tolerate quite a bit of shade. Whilst less flowers are produced on plants in the shade, each flower tends to be longer-lived. Plants prefer a neutral to slightly acid soil and will be unhappy in very acid or alkaline soils. Hardiness varies from species to species, but there are plants that are suitable even for the coldest of British gardens.
Let us look now at how to eat them. The flowers are my favourite part, I like eating them raw when they are fully open, though they can be eaten at any stage from green bud to when they begin to wither. The flower buds are normally cooked, though they can also be eaten raw. They have a taste somewhat like green beans. If the flowers are harvested when fully open they make a superb and very ornamental addition to the salad bowl. I like picking them and munching on them as I wander around the garden. The petals are quite thick, crisp and juicy with a delicate sweetness at their base due to the nectar they contain. At this stage they are also at their most nutritious, containing reasonable quantities of protein (mainly from their pollen) and carbohydrates (from the nectar) as well as good quantities of iron and vitamin A. In the Orient they usually harvest the flowers just as they begin to wither. The flower are then dried and used as a flavouring and thickener in soups etc.
The young shoots have a pleasant sweet flavour and make an excellent cooked vegetable, though older shoots quickly become tough and fibrous. The heart of the shoots is especially delicious. Depending on the species, young shoots can be harvested from late winter and for much of the spring. I have to add a few words of caution here. There is a report that large quantities of the leaves are hallucinogenic. Blanching the leaves is said to remove this hallucinatory component, but the report does not make clear what it means by blanching, it could be excluding light from the growing shoots or immersing them in boiling water. As far as I know eating the cooked leaves is perfectly all right, it is only the raw leaves that have the effect. You would also need to eat quite a few pounds of the leaves to obtain the effect.
Many species also produce tuberous roots, or fibrous roots with occasional spindle-like swellings. These roots are also edible - Ive only eaten H. fulva but any of the other species are said to be similar. The roots can be eaten raw or cooked and have a very pleasant nutty flavour that is like a blend of sweetcorn and salsify. Young tubers are the best, though the central portion of older roots can also be used. Dont expect large crops of roots though, this will be just an occasional bonus crop when you are dividing plants.
Whilst young leaves are sweet and tender, the older leaves become very fibrous. These tough fibrous leaves can be dried and plaited into a cord then used for making footwear etc. The shoes are not going to be that hard wearing, nor will they be waterproof, but they will make a good sandal for the summer.
by Linda Gilbert
If you are looking for a plant for your garden that will spread like wildfire, produce decorative foliage, have an ocean of brightly-colored blossoms, and be tasty to boot, there is only one that will fit the bill: Nasturtiums.
Nasturtiums are a gardener's dream. They are virtually carefree once established. Snails don't seem to be interested in them. They will even self seed and come back the next year in mild climate. I look forward to their return each year; it signals that summer is here at last. Once nasturtiums begin to appear they quickly cover an area that is given to them, and within a very short time begin to produce an abundance of striking blossoms that appear to be made of tissue paper.
The leaves have a beauty of their own. Reminiscent of water lily pads, the more common ones are flat and round, with the stem attached to the center and the vein radiating out from there. Most varieties have deep green leaves, but there are now a number of nasturtiums that are variegated, almost speckled.
In addition to the more traditional hues of bright yellow and orange, the range of blossom colors that are available these days is exciting: "Empress of India" - brilliant vermilion red blooms; "Whirlybird" - shades of tangerine, soft salmon, deep mahogany and cherry rose; "Peach Melba" - the color of a cut white peach with an accent of raspberry in the throat; "Butter Cream" - soft cream toned colors in delicate double flowers. With names like those, no wonder Nasturtiums are so welcomed in the kitchen.
Although the blossoms appear delicate, they are actually very durable and make for vibrant and long-lasting garnishes, one of their best uses. Use the blossoms either whole or chopped to decorate creamy soups, salads, butters, cakes and platters. Their sweet, peppery taste (both in the leaves and in the flowers) adds to the enjoyment. In fact, it is for its tangy taste that nasturtium gets its common name. It comes from the Latin "Nasus Tortus" meaning convulsed nose, referring to the faces people made when tasting the spicy plant. Its scientific name is Tropaeolum majus.
Take advantage of this spicy flavor as well as the decorative color. Use both leaves and blossoms in salads. Try adding them to spinach salads for a dramatic effect. Nasturtium's spiciness is also a winning addition to cheese spreads. Both the leaves and the blossoms look and taste great in tea sandwiches. For a stunning look, pair orange nasturtium blossoms with violets on open-faced cucumber sandwiches on white bread.
Make your own zesty vinegars by using the blossoms. Place same colored blossoms in a decorative bottle (five blossoms per cup of vinegar) and cover with hot, but not boiling, white wine vinegar. You can strain out the spent blossoms after the liquid has cooled and settled for a day. Replace them with fresh blooms to make an attractive gift.
For a tasty and sensational hors d'ouvere, stuff the blossoms. Seasoned cream cheese mixtures, egg salad or chicken salad work well, although thy must be finely chopped to be able to pipe them into the tiny throat of the flower, One of the most colorful choices for filling is guacamole - a great summertime appetizer with a chilled margarita! You can also make little appetizer packets. Wrap a blossom around a mixture of cream cheese, raisins, walnuts and orange peel for a tea time treat.
Nasturtium buds also have their place in the kitchen. They can be pickled and used in place of capers, although I think I'd have to have a very large patch of nasturtiums before I'd sacrifice those beautifully dramatic blooms to eat the buds.
The chopped leaves also make a zesty addition to mayonnaise or vinaigrettes. As the summer sun gets hotter, so does the "pepper" in the nasturtiums. More sun and heat, the spicier the taste. So if you are looking for a milder tang, choose flowers from nasturtiums grown in shade or semi-shade.
Most varieties can survive when grown in partial sun. In fact, they will produce lush foliage but then you tend to miss the best part of your nasturtiums: they flower less under those conditions. Ideally, nasturtiums like to be in full sun, with moist, well drained soil. Since it is considered an annual, plant the seeds in spring when the danger of frost has passed. Once they are established, nasturtiums will continue to spread and bloom until the first frost, with little more than the occasional sprinkling.
Nasturtiums basically come in two forms: compact and trailing. The compact variety is low and busy, usually staying at about 12" tall. They are useful as border plants, creating a colorful and dense edge. The trailing variety cascades dramatically down walls or tumbles brightly out of hanging baskets. They are also perfect for window boxes and container herb gardens. Just be sure to keep them trimmed back or they will crowd out the other plants.
Unlike most of our more common kitchen h
a long day plant will flower if
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