Garden, Plant, Cook!

Wednesday, April 19, 2017

Watch this Important Documentary on Seed! Available for a Short time.

Dear Folks,

No discussion of food can be complete without the talking about seed. [Pictured is my saved Egyptian Spinach, Garlic Chive and Roselle seed.)

This new documentary "SEED: The Untold Story" is so important I hope you will consider watching and sharing.

They who control the seed, control all of our food!

The streaming video is available free until May 1, 2017.

 Watch here.

So what can we gardeners do?

We can grow natural and heirloom varieties and SAVE THE SEED, by allowing some of the healthiest plants to mature to fully ripe seed. [Pictured:  Drying tomato seed for storage.]

Not only are we doing our small part in saving edible plant seeds, we are also creating our own regional adaptation.  That wonderful and natural phenomenon where the subsequent generations of plants in our gardens become more adapted to not only the climate in our region, but also our own gardens.

Once your seeds are fully dried, store as you would any spice, coffee or tea - cool, dry, dark.  Personally I prefer paper envelopes but glass or plastic containers work too.  Just remember they must be completely dried before you store.

SHARE the seed with others.  I host free seed sharing events at Mesa Urban Garden, but now both Mesa and Phoenix libraries have seed banks where you can check out some seed and then when you harvest you can return newly harvested seed back to the bank.  All FREE!

A lesser know fact about the "modern" farming of hybrids and GMOs is the loss of nutrient density in these foods where quantity became the focus over quality.  If you have to eat 2.5 to 3.5 times the amount of a food to get the same nutrient density as was available 50-70+ years ago, what really has been achieved???? (Source: Study of USDA Direct Farm Reports from Farmers over a 40 years period.)
 
Share this important video with family and friends, even those who do not garden.  It is important that everyone understand the challenges and risks to our food production systems.



-- Catherine, The Herb Lady

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