Mazar, your town is cool, so different than mine. so is that a old roman amphitheater ?yes our history is very old,and its word it that other people to learn it more.I live in very old town called Plovdiv/Philipopolis/.Here are some pics from it.If u wish i can give u some info because its very beautiful here,but our iconomic is very poor and our politics are corupt,growers are ignore and what they do is very stelt.Here are some pics from it) second pic showw 3 little hills over 100-150 meters in town where is good plase to look all town and just chill out with friends):
I'm going to need you to expand on that, including the bit about molasses.glycosides are also important is this conversation.
it was actually brought to my attention by an arch enemy, lol.
This has been my topic of research for the last 2-3 months. Some monoterpenes are considered glycosides.
start here:
http://en.wikipedia.org/wiki/Glycosides
I have nothing against molasses, however, breaking down lignin in plants, releases the same complex carbohydrates contained in blackstrap molasses if attacked by the proper enzyme under hydrolysis.Personally, I stopped using it and don't regret it.
My fpe's are solely relied upon and its mainly just common weeds..
Compost tea also has me fascinated. I just read somewhere, [Rodale's?] that properly finished compost is 90% carbohydrates by volume, interesting.......
I wanna do dandelions. Do I need the flower too? Or just the leaf?The big four when it comes to plant extracts are Comfrey, Stinging Nettle, Yarrow and Dandelion.
Find them, grow them, love them.
All you have to do is put some of the plant material in a container with water and let sit for 3-5 weeks. The smell will knock your socks off but the plants will love you for it.
It's best to ferment each seperately.
You can add lacto b or EM for smell control but it's not necessary.
Here's a little diddy on Comfrey.
I was mostly asking because fulvic acid can inhibit microbial growth,
what ever you decide to use be sure to do it before sunup,all the nutrients are stored in nthe plant at the max while dark ,the new tips are full from feeding ,when the sun comes up it filters back into the lower end of plant ,just saying,the best and ideal canadite,is the very fresh tips of the new growth loaded with nutrients your after,so you can harvest the flowers too but the best is the new shoots,just do a 1 to 1 weight of material used to same weight brown sugar or molases then fermentI wanna do dandelions. Do I need the flower too? Or just the leaf?
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