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I started sprouting and fermenting maybe 2 or 3 years ago and have been doing it (on and off) ever since.
It's simple, but feels crafty, it takes no time, it's supposedly good for you. Great.
Oct 3, 2024
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🌻For like 3 years now I’ve been keeping dill, parsley and cilantro in jars in the fridge in water and it’s one of the best additions to my life and cooking. just levels up the food to put a little green pizazz on it
Jan 22, 2024
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eating something that you have tended to from sprout to bloom to fruit is so fulfilling. on my second story balcony i am growing pole beans, basil, and peppers.
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🧑It’s as rewarding as you imagine. This year I planted four tomato varieties and staggered them by several weeks to give me a whole 5 months of tomato snacks. Between the plants I put basil, mint, chamomile, dill.. I haven’t bought a herb in a supermarket for years. I tried to grow celery and leek plants but they tasted nasty: still learning!
Sep 22, 2022
Top Recs from @danimarcel
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💊Honestly, so happy I didn't listen to people calling it bootleg NYC.
I think I'm speaking for all the London-pilled people who love those 50 minute bus rides on the upper deck, sightseeing basically the exact same areas every day.
I think I'm speaking for all the London-pilled people who love those 50 minute bus rides on the upper deck, sightseeing basically the exact same areas every day.
Oct 3, 2024
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💋Keeps it much more fresh. Good to have different eras, themes and genres, and weights, especially.
Oct 3, 2024
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🗂It's psychoanalytic, human, cheap, powerful and beautiful.
As a plus, I think the whole hippie-then-yuppie culture thing wore off as a cultural reference, basically because enough time has passed since the 60's or even 90's.
So it's pretty much a fresh slate and while everybody is doing all sorts of newer drugs, or trying to be all natural, I think it's super important to come to terms with acid.
Oct 3, 2024