#i need to plant some basil

[prince-liest]

Woooooo, basil!

I couldn't resist getting nice matching pots like this once I found ones with a water drainage storage and that were actually well-sized for basil. I got the left plant from the Home Depot plant nursery and the right one from Safeway, and they're clearly different varieties of basil, but they smell and taste basically identical and I can't tell the difference aside from their appearance.

Anyway, the place I'm moving to in June is going to have a south-facing patio, so I'm really excited to be growing some stuff on it! It'll be these two basil plants, a sweet mint plant, and a sun sugar yellow cherry tomato hybrid, all in pots!

[unexpectedbrickattack]

idk why but you reblogging that ask u did about Peppino performing for Brick reminded me, and I just NEEDED to share this silly idea but... Peppino gardening... just, like, garlic and tomato plants n stuff, it's cheaper than buying all the time, even if he's not exactly growing enough to make that much of a dent in his bills, it's about the PROCESS PEOPLE and just aekssf Peppino in his little garden tending to his little plants and some flowers, it started out as something to help with personal costs but now it's such a soothing activity it's his little zone and he tells no one about it and making a pizza with his own home grown tomatoes just hits different when he's in a real rough mood. just yeah peppino gardening...

WAUGH this is so cute omg…I cant see him growing TOO MUCH bc some veggies are so fucking delicate but garlic seems doable! Same with stuff like basil and thyme and oregano. Its not necessarily low maintenance but you dont need to constantly get expensive resources to maintain them. Maybe he uses SOME of it for his shop but i can definitely see him using most of it for his own cooking bc hes been doing it since he was young, way back when he was still living w his parents (and he just got the habit from them)

I hc him with a small house (that hes forced to use as collateral to keep the shop open) so like, he would definitely have the space to grow some other small veggies like spinach n tomatoes. With his shop failing miserably hes got Plenty of time to at least go out and make sure theyre not dying 😭 But i can see him making it look more lively postgame when hes got the proper funds to keep the shop open. Old man tending to his tiny little garden :) its mindless work really and it keeps his hands busy. When hes more used to Gus and Brick (and any company in general lbr) coming over to visit; Brick helps with gardening too; his hugeass Rat Hands can tear up at the soil way better than Peppino and his little trowel can. And w the shop doing well he can afford to take days off and even open later in the day so he has more time to himself to do other things (like tend to his tiny garden) (or maybe fucking sleep in for once)

[basils-plants-and-potions]

🌿: Do you uh

do you perhaps have any cobra lilies

"Of course!"

br0-k3n-sch00lb01 got Cobra Lily x1!

[handgiven]

if works of clay could speak to the hands that cared for them, crafted them, molded them, soothed their edges and found beauty in the ones that survived the firing process. if bees could apologize for every sting against the hands that hold their home together, praise them for their good works with use and reward their endless labor. that is what he does when he tries to come in quietly after a drunken night, stands in the kitchen at ungodly hours checking tea to steep it just so, just right. when he argues and questions em's thoughts and plans and intentions with furrowed brow and flaring eyes but his hands are tucked in tight to his sides like if he doesn't hide his worry it will be all that he is. when the sleeping fallen wakes with phantom fingers through his hair and a blanket drawn up high and tucked in tight. when things like seashells and fridge magnets and goofy tourist kitsch accumulate on counters and plant pots and door frames. when prayers start to sound like ones to god and not to mercy, or maybe both, because there has never been a mercy like em or a faith like john's in his, and it is fragile and it is stained but he is smudging paint off a little pot he made just for the flowers that em will grow, and he is hoping it's enough, or nearly. just enough to repay it all, everything. just maybe.

make emmanuel feel loved !!🥺 / @talentforlying

if works of clay could speak to the glue that holds them together, even as ancient pressure pulls them apart, gilded seams mended with rough hands and a gentle heart. if the beekeeper could reliably convey his thanks to the bee for the way it recognises him every day, over and over, even as he's changed atom by atom into somebody else, sometimes multiple atoms at a time. if there was a way to simply speak the truth that speaks itself through wandering and finding oneself again in the other's proximity, upon his couch, underneath his blanket, with his hand in one's hair. or drinking his tea. or arguing with him over one more righteous thought. or welcoming him home after a while apart, after a while of worrying and not much else.

it's easy to feel like he doesn't do enough. it's easy to slip into that thought because it has been his home since the dawn of time, the driving force underneath all of that glorious need for kindness. g-d is away from his mind, yet the gift from him remains, and remains in emmanuel's hands and so he is still driven to do more, to be more. john can barely comprehend the reach of loyalty so divine. the reach of adoration without pedestals, without bowed heads, without mighty voices, -- and yet so great. so ethereal. yetnemmanuel does not ask him to comprehend. he asks him merely to stay and withstand it. every day, every moment he sees him. it might be too great an ask of a man who was once just human.

it's not spoken, however. none of it is ever spoken. what if one or the other should flee at words too clear? gestures and reliability is where their love resides. warmth and forgiveness. tending and being tended to. knick knacks upon the window sill. one doing his best to build off the other for the both of them to prosper, or at least survive another day. – it doesn't take long for the flowerpot to find its purpose among it all, small seedling of basil opening up more and more of its leaves over the few painted fingerprints left behind by a man too eager to try if the paint job has dried down yet (it hadn't, and so they stuck, forever).

[typheus]

finally trapped my mom n made her help me trim her tomato plants 😌

[peiikko]

so excited for summer now that spring is here :) my roommate and i are going to start a garden on our balcony and i just started the germination of thyme and peas !! :)

[jensownzoo]

Spent yesterday potting up most of the seedlings to get them one plant per pot and in nutrient-rich potting soil:

I may have an issue called "where tf am I going to plant all of these"?!?!?

These are tomatoes, peppers, eggplant, a few tomatillos, and some basil (purple and thai--the genovese will be direct-seeded).

Today I removed the cool season crops from the cold frame and modified it to hold all these transplants (seen in pic above except there's an old glass shower door that usually rests on top). I replanted the lettuce and kale that were growing WAY too thickly in different earthboxes, separating the plants. The kale took up an entire bed all by itself, which is a little silly since it's chicken food (I don't like kale no matter how trendy it got but the chickens freaking LOVE it). I also got the seedlings for Swiss chard, bok choy, and Chinese cabbage transplanted into earth boxes from their six-packs (they had been in the cold frame too). Now I just have to get the brassicas covered up before the cabbage moths find them.

And looked here:

I temporarily repurposed my cucumber-growing apparatus for sugar snap, snow, and tendril peas and they're doing great!

And, once I fashioned a collar out of hardware cloth to keep the wildlife from constantly burying the fava seedlings in mulch, they've finally started to grow! Still only had 50% germination, which is terrible for fresh seed. I have enough seed left for next year so we'll see how things turn out this year to determine if it's worth growing again.

Window box full of French marigold seedlings seed-saved last year. Have them growing on the porch until they fill out, but their ultimate destination is in front of my shed's window. Have to do it this way or the squirrels/rats dig their way through it and kill everything.

And finally an updated pic of the new bed I put in last fall. Three out of four spearmint plants (front) survived the winter, all but one of the ever bearing strawberries, and I think all of the bronze fennel. The fennel is mostly for the beneficials as well as the swallowtail larvae (who were NOT allowed to eat all my parsley, dill, and bulbing fennel last year--they can be satisfied with this).

[jedi-bird]

Managed to get a few things done. Did laundry; watered the yard and planted the basil; sorted through a different display cabinet and found there's still room in it (also found something decided to liquefy at some point and ruined a few things, mostly things that I needed to get rid of anyway so that's a plus); put the trash cans out because there's really no more room in them this week. Tomorrow I plan to try and go get potting soil and work in the yard while it's still cool. House stuff can wait a few more days. I think this is going to be my lazy week and I'm okay with that.

[rivaiin]

the shiso i planted like 2 weeks ago is finally sprouting ;_; i was so worried i had done something wrong and that it was dead. cant wait to eat it

[prince-liest]

your orchids are so cool! can we see the entire collection?

I will ABSOLUTELY show more photos of my current hyperfixation, ehehehe, thank you so much! <3 I've moved the cattleya to my eastern windowsill and my dendrobium nobile is chilling in the place of honor on the kitchen counter where my biggest bloomer at any given point in time goes, and one of my violets is also in my bedroom for some pizzazz, but the rest of the orchids and violets/streps are on this plant shelf!

She's a bit tall, so I've added the dendrobium nobile (Angel Moon 'Love Letter,' lovely but mild fragrance!) side by side to avoid stretching the dash too much, haha. I have it lit with Barrina LED lights on timers, and they have a super cozy glow, don't let my camera auto-editing the lighting to be so stark fool you.

The top row is hard to get a good zoomed out pic of because the Oncostele Red Silk 'HOF' flower spike is so damn tall, so I've cut it out of the pic since it's not blooming yet - but soon! This is where I try to keep all my currently-blooming flowers, and the oncidium takes up a ton of space at the moment... and as you may be able to see, the yellow and harlequin phalaenopsis are soon to be losing their blooms! They're both growing new leaves and roots at the moment, and the yellow phal actually has been in bloom on the same spikes for 9 months straight, which is absolutely insane. They're both no ID grocery store plants, which tend to be bred for really prolific blooms!

The second row is currently housing my blooming violet and strep, as well as my two smaller non-blooming streps. The bottom left one is actually a mini, so it will be staying in that small pot forever! One of the huge pros of violets for me is that they don't really exceed a 4" flower pot size ever, no matter if you've had them ten months or ten years.

The mini strep is Fernwood's Silhouette, the larger one is DS Riushele (google this one, the blooms are a deep purple and super frilly!), the violet is Frosty Cherry, and the far right strep is Bristol's Mascara!

The bottom row is where I try to keep my currently non-blooming orchids, but the little rescue I found at the store with most of the flower spike snapped off and one measly (and super pretty) flower left made it down there as well for lack of space, haha.

The tallest plant here is a Dancing Lady oncidium orchid that has an amazing and strong fragrance. It used to be in my kitchen and filled the whole kitchen area with its scent in the mornings! The smallest orchid in the clear pot is actually one I kidnapped (with permission) from my program director's office to rehab it, lol. I'll be giving it back once it puts out another flower spike. The big pot on the bottom right has a pure white phalaenopsis that's currently growing a new flower spike for the third time in my care, and it's a flower that my mom gave me, so it holds a special place in my heart!

Then the very top left tiny phalaenopsis orchid is just a little purple grocery store mini that had almost no roots left for a long time. It's flowered twice in my care before I messed up its roots trying to separate it from being double-potted, so I'm very proud that it's now growing a new leaf. And lastly the two violets are Cajun's Queen's Lace (left) and PT Wild Plum (right, post plant surgery).

And that's the orchids and violets! :D I actually have, uh. Checks watch. 41 plants including hoyas, nerve plants, a fiddle leaf fig, and a pothos, not to mention the aquarium garden and the edible patio plants, so this isn't actually all of them, but the rest are elsewhere in the house and aside from the ones I mentioned in the first paragraph aren't in the orchid/violet category!

[kitchenwitchtingss]

50 KITCHEN WITCH TIPS TO MAKE YOU FEEL MORE WITCHY

(And other useful things I've learned over the years)

Hi! This is a list of dos, don'ts, tips, tricks, and other fun things that I've learned over the years. I always love finding more effective and efficient ways of doing things so if you have any cool things you'd like to add, leave them in the comments or reblog. I'd love to read it.

Anyways... On with the list ^_^

Light candles around your kitchen space (just make sure nothing flammable is near you)

Annotate your cookbooks with the correspondence of the ingredients.

Mediating is really good to calm the mind before cooking.

Cut oranges and lemons thinly, dry them, and hang them with twine around your kitchen

Need a cleansing tip? Open all your windows near your kitchen. Let some fresh air in.

Cutting sigils into apples, pie crusts, and carved potatoes.

Save lemon and orange rinds, freeze them, and then use them to clean the garbage disposal.

Make infused oils and honey: Things like garlic honey, lavender honey, herb oil, sun oil, moon oil, dandelion oil, and other different edible oils are very fun and useful to make.

Hid sigils in pages of your cookbooks and kitchen witch journals.

Add some plants! Snake plants and spider plants don't need too much light, and growing your own herbs in your kitchen is awesome too. Basil, lavender, thyme, aloe vera, rosemary, etc. are good fits. You could also add some plants that require more sunlight on the kitchen window sill. Like cacti and succulents.

Bring crystals into your kitchen space such as rose quartz, clear quartz, amethyst, or whatever you want the space's intentions to be.

I keep a small money tree on the sill, along with cacti for luck and protection.

Make a simmer Pot! Mostly because it makes the whole house smell good, easy, and fun.

Stir clockwise for best results!

Learning how to pickle things is actually pretty witchy. Plus, anyone could do it as it requires absolutely no kitchen experience. You could pickle any vegetable, even if you don't like pickles. I originally learned this after having to take shelter from a natural disaster. A person brought a bunch of stuff and taught us how to pickle things with different spices and herbs. Very fun!

Decorate your kitchen with your favorite stuff. Crystals, decor, heat mits, that cool mushroom cake stand you've been eyeing at the World Market for the past 2 weeks, cool looking curtains, sun catchers. Why stop there? Paint the walls, hang shelves full of marked-up cookbooks that are a little too well-loved and thumbed through.

Wanna be the person that has the amazing-smelling house every time people come over? Syrups take some time to simmer down, it's actually a pretty good time to leave it on the stove to simmer. Since syrups have a lot of aromatic ingredients, it acts as a really good-smelling simmer pot.

Hang up herbs to dry with twine from cabinets that are rarely used.

Invest in that new set of plates and cups.

Homemade jams, butter, sauces, and syrups are your best friend.

Crochet or knit your own dish rags, pot holders, etc.

Don't pour extremely hot things into a glass that's not Pyrex, it will break, and you will be very sad about it.

Don't cook anything while extremely upset or emotional (For safety reasons)

Make recipes you want to make, not just because you'll like the effect. Make it because you think it's tasty.

Chinese Five Spice works in place of herbs for protection and luck spells a lot of the time! It's cheaper to buy 1 spice than 4 different spices that total up to 15 dollars when you could just spend 3-4 dollars.

Take a shower before cooking (I don't know how to explain this one other than it makes you feel better)

Don't use microfiber/plastic material clothes on hot burners, it will fuse to the burner and melt. It is VERY hard to get off.

I don't know if I need to put this one but I did see someone do it so nonstick pan = wooden utensils and plastic utensils, metal pan = metal utensils. Do not use a metal spoon in a nonstick pan, please. It can make you very sick.

Keep your pets away from hot oil, open ovens, and hot pans.

You can proof bread dough in the fridge overnight if you don't have the time to bake, or want to eat fresh bread right in the morning.

Need a quick witchy meal for dinner in 12 minutes? Use premade tomato pasta sauce and doctor it up with thyme, rosemary, and garlic, for protection and distilling stagnant energies. Serve with pasta of your liking.

You can substitute Butter for Crisco/shortening, buttermilk for 1 cup of milk + 1 tbsp apple cider vinegar or lemon juice, and heavy cream for 1 cup of half and half plus 2 tbsp of butter.

Use leftover animal bones to make bone broth

Teach yourself the art of bread scoring (It's fun, and you can show it off to your loved ones!)

Collect and hoard your own and others' family recipes.

Sometimes the food doesn't have to be a spell, sometimes it just makes you feel good and you don't know why.

Listen to your favorite music in the kitchen, it makes the monotonous things like chopping veggies move faster.

Invest in a vegetable chopper if you don't like chopping vegetables.

Find a really good hot cocoa recipe and make it once a week. Master it. Just for your own happiness because hot cocoa is really good. You could also be the friend/family member that makes the best hot cocoa ever.

Focaccia Bread Lasts a very long time, and it's very easy to make!

Keep a first aid kit near where the oven is, in case of burns, cuts, or serious injuries where time is everything.

Quick Bread and no-rise loaves are simple for beginners, tasty, and take little time. They also feel very witchy to make.

Study a bit of Herbalism! It's fun and really helps better understand the herbs you're putting into your food.

While something is boiling, put your wooden spoon over the pot to minimize the chance of something boiling over.

Try a bit of coffee magick, it's simple to get into, and gives you a boost of energy to take on the day!

If you're over 21, wine-making is a very interesting way to celebrate the sabbats. Just with that, make sure you KNOW what you're doing. With anything fermented, there's always a risk if you don't store things correctly. Apple wines, strawberry wines, dandelion wines, etc. all very cool to experiment with. If you're not over 21, vinegar is a similar way to experiment.

Hang up some witchy things, sigils, photos, cool magnets, and other things that give you joy on your fridge. (Sometimes if you are lucky they have some fun magnets at five below)

If you live in the US, for some reason, there are a lot of books in the book section dedicated to witchcraft and spirituality. At least where I live. And they are all under 5 dollars!

Teas are the cheapest and easiest things you can practice being a kitchen witch.

[daisynik7]

Neighbor Nanami headcanon where he uses his new neighbors mini garden on their balcony as a conversation starter. Man had a crush for his pretty neighbor since she moved in months ago, but his tongue is always tied but one day he notices she is growing cherry tomatoes among all the flowers and herbs and his mouth is faster then his brain

Author's Note: This has been sitting in my inbox for months now, I'm so sorry it took so long for me to reply! I hope you enjoy this little drabble. :) Heart divider credit to @/cafekitsune!

You sip your coffee on the balcony, relaxing into the patio chair, basking in the morning sunshine. It’s been almost two months now since you moved into this new apartment and it finally feels like home. The first week you arrived, your parents helped you plant a miniature herb garden and you’ve somehow managed to keep it alive since. It’s now sprawling with fresh basil, parsley, and cilantro, all of which you use often to elevate certain recipes. You glance at the pot beside it, inspecting the cherry tomato plant you received as a house-warming gift from a friend. So far, no fruit yet, only leaves, though you’re hopeful you’ll see progress soon. 

Right on cue, you hear the distinct swoosh of a sliding door opening, then see your neighbor step out onto his balcony. You smile at him, waving. “Good morning, Nanami.” 

He turns to face you, giving you a polite nod, a steaming mug of hot tea in his hand. “Good morning.”

Your conversations usually don’t last very long. Sometimes it ends just like this, with the both of you silently enjoying the quiet morning together until either of you decide it’s time to get ready for work. He’s a quiet man, maybe even a little shy at times. Though you find comfort in his presence.

You watch him from the corner of your eye as he takes a sip of his tea, staring out into the horizon. Golden streaks of sunlight shine on him, casting a beautiful glow on his figure. He’s handsome, that’s for sure. You’ve always thought that ever since you met him. 

Feeling chatty today, you stand up, walking to your garden, grazing the delicate basil leaves between your fingers. “Do you cook?”

He’s surprised at your question, hesitating slightly before he answers, “Yes, I do.”

“My garden is overflowing now. Would you like some fresh herbs?”

He walks to the end of the balcony closest to you. “Are you sure?”

You grin at him. “Of course! I don’t know what else to do with all the excess. I’m running out of recipe ideas.”

His mouth opens, but then closes, remaining silent. You’re curious what he wants to say, though you don’t ask, plucking the stems off gently. “I’ll put these in a bag for you.” 

When you return, you notice him staring at the cherry tomato plant, studying it carefully. You hand the herbs to him, hoping he’d ask you about it. Instead, all he says is a quiet, “Thank you,” before bidding you farewell, going inside. 

You sigh, sinking back into your patio chair, wondering what you’re doing wrong. 

When the tomatoes sprout, you can’t contain your excitement, spending the morning marveling at the round green bulbs decorating the vines. Nanami is out with you, remaining silent, though you catch him glancing in your direction a few times. You want so badly to converse with him, but you’re unsure how. He hasn’t mentioned anything about the herbs since you gave it to him over a week ago. Did he use them yet? What did he cook with it?

Finally, on the day your little tomato babies are bright red, Nanami speaks to you. “Cherry tomatoes,” he says, looking at your plant. 

You beam at him. “Aren’t they beautiful?” 

He gazes at you, smiling. “Yes. Beautiful.”

Butterflies flap around in your stomach and suddenly, you’re speechless, unable to think of anything else to say. But you don’t need to, because this time, Nanami does the talking. “I’ve used up all of the herbs you gave me. Thank you again.”

“I’m so glad you found a use for them,” you reply, finding your voice, standing as close to his balcony as possible. “I’m not sure yet what I’ll use these tomatoes for.”

He does the same, and it feels like there’s barely any distance separating you now. “I know a great pasta recipe I can show you. If you’d like.” There’s a hint of blush in his cheeks. Maybe this is what he’s wanted to tell you all along.

You smile wider at him, happy with this progress. “I’d love that.”

[daily-basil]

Can I please have a fae Basil? Like, he can be just some sort of magical cryptid fae incapable of lying yet is a master of trickery. Or he can be a small pixie/fairy of the forest, an image of purity.

I just need to see the plant man be a magical plant man.

I hope he looks magical enough :]

[aesethewitch]

Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

[lazyevaluationranch]

*pats askbox gently* there are more Thermoreceptors?

(I'm sorry ur dome was so hot; I hope its much cooler now!)

My bluff has been called! Hooray!!

I am not a neurologist, a biologist, or a scientist. If anyone with better credentials than "obsessed with emergent properties" contradicts me, listen to them instead.

Cell membranes include little portal proteins that open under certain circumstances based on the shape of the protein and let chemicals into and out of the cell. These portals are useful for all sorts of things: managing water and nutrients, sending messages to nearby cells, serving the whims of tiny intercellular cats. Science hasn't found the tiny intercellular cats yet, but we all know they're there; the existence of a door that can be opened necessarily implies an indecisive feline.

Some protein shapes open up if the temperature is within a certain range. This means that if a cell with that sort of protein in its membrane experiences a temperature in the right range, it will move some chemicals around. This is used to make nerve cells that send a message towards the brain whenever they experience a certain temperature.

Because evolution does all its best work the night before the deadline while on a Code Red Mountain Dew bender, the opened-by-temperature portal proteins are mostly copied from opened-by-a-specific-chemical portal proteins. All of them, in fact, still open for specific chemicals, which means there exist out in the world liquids you can put in a bottle that most animals will instead perceive as "a temperature between 8 and 26 degrees" So things can get a little weird.

Temperature-opening portal proteins:

TRPA1 Opens for temperatures below 12C (not air temperature, skin or body temperature, so you might be kind of in trouble when this happens). Used by hunting snakes to detect where heat isn't so they can find prey. Feels painful in an itchy sort of way.

This one also opens for allyl isothiocyanate. Many plants have evolved to take advantage of the existence of a chemical most animals perceive as itchy pain, especially horseradish and wasabi. Allyl isothiocyanate is harmful to plants, so they keep two separate components in tiny compartments. When an animal bites the plant, the compartments break open their contents mix to create allyl isothiocyanate.

"This plant tastes like itching" is a good defense against almost all animals, but some humans have taught themselves to appreciate the taste of itching.

TRPM8 Opens for temperatures between 8 and 26 degrees. Opens for menthol (peppermint, spearmint, wintergreen) and linalool (roses, orange blossoms, basil). Feels cool or cold.

"This plant tastes like cold" is a somewhat less effective defense against being eaten than "this plant tastes like itching" but it's a more widespread defense because TRPM8-activating chemicals don't harm plants and don't need elaborate two-part storage.

TRPV4 Opens for temperatures from 27-37 C. I'm not sure what this one feels like, or if even feels like anything, since it covers normal human body temperatures. Whatever feeling we get from this one, we're feeling it nearly all the time.

Plants do make a chemical that tastes like this temperature, and it can repel nonhuman creatures with different body temperatures: allicin, the flavour of garlic. Like allyl isothiocyante, it is stored in two compartments inside the plant, and combined when the plant is bitten.

Maybe this is why vampires abhor garlic. There is a feeling that, as humans, we always have. Something we don't notice, something deeper than touch. That feel disappears forever when you become a vampire, except those unbearable moments when garlic returns to you for a fleeting moment the experience of lost humanity.

TRPV3 Opens for temperatures 33-39 degrees. Opens for eugenol, found in cinnamon, nutmeg, bay leaf, holy basil, ginger, allspice, and cloves. Feels like warmth.

Plants with high quantities of eugenol, like holy basil and Japanese star anise, are sometimes sacred to buddhists because they smell nice and bugs don't like to eat them, so you can burn them as incense without worrying about all the little crawly guys.

Humans apparently think food that tastes like "warm" is comforting.

TRPV1 Opens for temperatures over 43 degrees. (The one I was experiencing in the overheated dome, which I had never felt from air before) Opens for capsaicin, the active chemical in hot peppers. Opens for the combination of temperature and acidity of fevers and infected wounds. This one we feel as pain, as burning, as flame.

TRPV1 says: Your flesh is failing, and your doom is very near.

Humanity says: This is incredible. We are going to breed plants that cause this sensation as much as possible, and we will spend thousands of years getting it right. We are going to dry this and powder this and flake it and grill it and ferment it and eat it with everything.

And when we leave earth and go into space, we take hot peppers with us. Without gravity, fluid builds up in nasal passages, and astronauts sort of have colds the entire time they're in space and can't smell food very well. But the Nearness Of Your Doom is not a smell and is not perceived by the nose, so - with their doom always on the other side of ten centimeters of insulated aluminum - astronauts can taste hot peppers. In 2002, Peggy Whitson, commander of the ISS, jokingly refused to let a replacement crew on board until they handed over the hot sauce.

We are a strange and wonderful species.

[littlestsnicket]

zucchini has escaped containment. did some pruning so the eggplant wasn’t literally engulfed by it anymore but… idk i’ve never grown zucchini before and i was not prepared for this.

hand for scale. it’s fuckin huge.

tomatoes are in a separate bed doing their tomato thing. producing a satisfying amount of tomatoes that i’ve been able to share with a bunch of friends but the plants are a bit scraggly and not photogenic. (they’re the heirloom variety that just keep growing so the leaves are dying at the bottom while the top half keeps growing.)

(changed my mind, bonus photogenic close up of some of the tomatoes:)

basil is sad. did not realize how much water things growing in giant terracotta pots need during a heat wave and i think it got permanently stunted quite early on.