Just ordered your book after listening to you on No-till flowers podcast with Jenni Love. I'm super excited to have all the info in one place. I've been fascinated by Jadam and KNF but it's been challenging to find information that's easy to understand so thank you for explaining it so well. So excited to find your channel and learn as much as possible. Thank you for sharing your knowledge!
I bought your book early last year and it has changed the way that I garden/grow for the better. I've even made a fpj of Dahlia and have been using it this year from starting them off in the Spring, when taking cuttings and foliar feeding through the season. That is the only amendment/feed that they have had and they look amazing. So thank you so much for opening my eyes to a world I never knew.
I'm 3/4 of the way through your book. Never knew you had a UA-cam channel as well. Nice to be able to watch some videos to go along with it. Your book is useful. Thanks
@@nigelpalmer3439 I have now, thanks to your reply. It will be interesting to compare it to Dr Dukes to see how well nutrients are extracted. Also takes away the guesswork. One question please: I notice that in the first table both Sassafras and peach FPJ has two data entries. One of the Sassafras entries lines up with what is published in your book, but for Peach both of the entries differ from the book. I'm assuming I'm looking at a variance between batches, is that correct? Thanks Martin
Excellent stuff Nigel. If the plants are symbiotic they get help from the larger shading plants so it's possible their photosynthesis efficiency is the same just getting help from the fungal mycelium Mycorrhizal endo and ecto.
Hi Nigel. Very interested in your garden amendments and thanks for sharing your knowledge. Have you found that the mineral content and quantity in the plants you use vary according to the soil they grow in?
Thank you Nigel for your informative videos which have , of course, led me to purchase and study your book. Creating my first 2-quart jar of tomato cuttings and brown sugar fermentation today. I very excited about this kitchen science project that will help my garden soil produce better tomatoes next season. I have planted nettle and comfrey for for use in next growing season's fermentations after listening to you extolling there virtues. My one question is my home canning funnel's bore(for want of a better word) is small half pint and pint size. Where did you find your large/wide mouth funnel? The largest I have found, thus far, is only 5.3cm. Gardening is all about sharing the wealth and bounty and you are certainly doing just that.
I am so glad you are interested in these important ideas. Sorry to say I do not recall where we got the the large mouth funnel it was so long ago. A search on line at your favorite kitchen store may be a good start.
@@nigelpalmer3439 after 3 days my solutions, (2 tomato, 1 pepper, 1 carrot) are reduced to almost sludge like consistency. Can I combine my two tomato jars into a single jar since the reduction in volume?
I have skimmed your book and found it very informative. Haven't had a chance to read thoroughly but planning to get started with recipes. I live in hot climate and don't have access to apple cider vinegar. Can I substitute it with lime/lemon? Thanks
You can make your own vinegar with many types of fruit using the recipe on page 125. Other acidic liquids may also work. Some have suggested using their home made kombucha for instance. Measure the acidity using litmus paper if unsure. Values around 4 will work well. Analysis of the resulting amendment will give an idea what is in them. See web page for instructions how to do this. www.nigel-palmer.com/recipeanalysis
Hi Nigel. I've attempted to make fermented plant juice from nettles multiple times since I discovered your work in 2019 and have never gotten more than a few tablespoons of juice. I'm using 8 oz nettle to 5 1/3 oz. organic brown sugar. Letting ferment about a week. I watched your video on making dandelion ferment and was shocked to see how much liquid it produced. I live in a temperate rain forest in Western North Carolina, harvest early morning before the sunrise. On the most recent occasion, I harvested after a rain storm--so no lack of moisture. What insights do you have as to why I'm getting so little liquid from the fermentation process. Many thanks for your beautiful work.
Final amounts are based on the moisture in the plants and there is plenty of variability. Sounds like you are doing the right stuff. Dilution rates of 500:1 make it worth your while. Try something else, like dandelion.
Nigel, I really am interested in all that you're teaching, and I want to implement as much as possible as soon as possible because the science makes sense to me. However, I'm on a surprisingly tight budget for an American and find some things, like organic brown sugar and organic meat (for bones) completely out of reach. But I'm afraid to make water based plant extractions due to the smell. I'm in town and the neighbors would just not understand! Any suggestions would be much appreciated. I'm speedily reading your book on a one month free SCRIBD trial, but I plan to purchase as soon as the money can be spared. Thanks again.
Try to find ppl who purchase the beef and ask for the bones. Maybe a person who works a fancy restaurant could save you some bones?. If you can’t get organic grass fed beef bones, then use whatever you can get. Don’t let the best be the enemy of the good. I use what I have where I am. And if I can’t get beef, I use any bone I can. Organic brown sugar is fairly cheap to make. Add one heaping tablespoon organic unsulphured blackstrap molasses to one cup of organic cane sugar (mine is from Costco). Whisk together until fully blended. Absolutely delicious! Tastes like the sugar of my childhood… 75 years ago.
@@garthwunsch I have a friend who's a deer hunter. Maybe I can get some bones from him. I'm not sure what arrangements he makes with the processor. Glad you reminded me! Thanks
@@nigelpalmer3439I been really investigating all regenerative farming methods in-depth I started learning about microbes and the lies I been told my whole life after 12 months I realised there truth in every lie and lies in every truth
Just found your channel thanks for sharing you wealth of information
You are welcome
Just ordered your book after listening to you on No-till flowers podcast with Jenni Love. I'm super excited to have all the info in one place. I've been fascinated by Jadam and KNF but it's been challenging to find information that's easy to understand so thank you for explaining it so well. So excited to find your channel and learn as much as possible. Thank you for sharing your knowledge!
Thank you for your kind words. So glad you find these important ideas interesting.
I bought your book early last year and it has changed the way that I garden/grow for the better. I've even made a fpj of Dahlia and have been using it this year from starting them off in the Spring, when taking cuttings and foliar feeding through the season. That is the only amendment/feed that they have had and they look amazing.
So thank you so much for opening my eyes to a world I never knew.
So glad for your success. Keep experimenting and share with others.
Wish you did more videos, so informative!
Love your work
Thank you. More coming...
Thank you Nigel appreciate your work 🙌
You are welcome.
I'm 3/4 of the way through your book. Never knew you had a UA-cam channel as well. Nice to be able to watch some videos to go along with it. Your book is useful. Thanks
Glad you found the You Tube. Have you found web site data set? Thank you.
@@nigelpalmer3439 I have now, thanks to your reply. It will be interesting to compare it to Dr Dukes to see how well nutrients are extracted. Also takes away the guesswork. One question please: I notice that in the first table both Sassafras and peach FPJ has two data entries. One of the Sassafras entries lines up with what is published in your book, but for Peach both of the entries differ from the book. I'm assuming I'm looking at a variance between batches, is that correct? Thanks Martin
@@martind2218 Yes. The two peach entries are from different variety trees. Sassafras from different trees and years.
@@nigelpalmer3439 Thanks Nigel, appreciate the reply. Cheers
Julie previously Springer now Soderquist. Love to catch up with you! I bought your book too.
My email address is nigel@tiosn.com if you would like to contact me.
Excellent stuff Nigel. If the plants are symbiotic they get help from the larger shading plants so it's possible their photosynthesis efficiency is the same just getting help from the fungal mycelium Mycorrhizal endo and ecto.
Good point. So much going on...
Hi Nigel. Very interested in your garden amendments and thanks for sharing your knowledge. Have you found that the mineral content and quantity in the plants you use vary according to the soil they grow in?
Many variables. See analysis on web site. www.nigel-palmer.com/data Also, see James Dukes data base for mineral content of many plants.
Thank you Nigel for your informative videos which have , of course, led me to purchase and study your book.
Creating my first 2-quart jar of tomato cuttings and brown sugar fermentation today. I very excited about this kitchen science project that will help my garden soil produce better tomatoes next season.
I have planted nettle and comfrey for for use in next growing season's fermentations after listening to you extolling there virtues.
My one question is my home canning funnel's bore(for want of a better word) is small half pint and pint size. Where did you find your large/wide mouth funnel? The largest I have found, thus far, is only 5.3cm.
Gardening is all about sharing the wealth and bounty and you are certainly doing just that.
I am so glad you are interested in these important ideas. Sorry to say I do not recall where we got the the large mouth funnel it was so long ago. A search on line at your favorite kitchen store may be a good start.
@@nigelpalmer3439 after 3 days my solutions, (2 tomato, 1 pepper, 1 carrot) are reduced to almost sludge like consistency. Can I combine my two tomato jars into a single jar since the reduction in volume?
@@janetskitchengarden2038 Suggest combining after decanting.
Does fermented carrot tops attract carrot root worm?
No
I have skimmed your book and found it very informative. Haven't had a chance to read thoroughly but planning to get started with recipes. I live in hot climate and don't have access to apple cider vinegar. Can I substitute it with lime/lemon? Thanks
You can make your own vinegar with many types of fruit using the recipe on page 125. Other acidic liquids may also work. Some have suggested using their home made kombucha for instance. Measure the acidity using litmus paper if unsure. Values around 4 will work well. Analysis of the resulting amendment will give an idea what is in them. See web page for instructions how to do this. www.nigel-palmer.com/recipeanalysis
@@nigelpalmer3439 Thank you!
Hi Nigel. I've attempted to make fermented plant juice from nettles multiple times since I discovered your work in 2019 and have never gotten more than a few tablespoons of juice. I'm using 8 oz nettle to 5 1/3 oz. organic brown sugar. Letting ferment about a week. I watched your video on making dandelion ferment and was shocked to see how much liquid it produced. I live in a temperate rain forest in Western North Carolina, harvest early morning before the sunrise. On the most recent occasion, I harvested after a rain storm--so no lack of moisture. What insights do you have as to why I'm getting so little liquid from the fermentation process. Many thanks for your beautiful work.
Final amounts are based on the moisture in the plants and there is plenty of variability. Sounds like you are doing the right stuff. Dilution rates of 500:1 make it worth your while. Try something else, like dandelion.
Nigel, I really am interested in all that you're teaching, and I want to implement as much as possible as soon as possible because the science makes sense to me. However, I'm on a surprisingly tight budget for an American and find some things, like organic brown sugar and organic meat (for bones) completely out of reach. But I'm afraid to make water based plant extractions due to the smell. I'm in town and the neighbors would just not understand! Any suggestions would be much appreciated. I'm speedily reading your book on a one month free SCRIBD trial, but I plan to purchase as soon as the money can be spared. Thanks again.
Try Leaf Mold Fermentation on page 144. This is free and will all but eliminate the smells.
@@nigelpalmer3439 I'm looking it up! Appreciate your speedy reply. Blessings
Try to find ppl who purchase the beef and ask for the bones. Maybe a person who works a fancy restaurant could save you some bones?. If you can’t get organic grass fed beef bones, then use whatever you can get. Don’t let the best be the enemy of the good. I use what I have where I am. And if I can’t get beef, I use any bone I can.
Organic brown sugar is fairly cheap to make. Add one heaping tablespoon organic unsulphured blackstrap molasses to one cup of organic cane sugar (mine is from Costco). Whisk together until fully blended. Absolutely delicious! Tastes like the sugar of my childhood… 75 years ago.
@@garthwunsch I have a friend who's a deer hunter. Maybe I can get some bones from him. I'm not sure what arrangements he makes with the processor. Glad you reminded me! Thanks
@@garthwunsch Thanks for the recipe.
Done my first imo collection and it’s mostly red what is the red
Mostly red is not desirable. Probably too much moisture. Start over. See step 12 on page 163.
Actually it was a bit to dry it was crumbly and didn’t stick together
@@jordanwilson5936 Another source of moisture perhaps?
@@nigelpalmer3439 do you think air moisture could be a culprit the humidity was very high for a couple days
KNF/Jadam. Did you learn these techniques from the Cho family?
Much information was learned from them, great sources of information.
@@nigelpalmer3439 Great channel
Thank you
Hey mate isn't trace minerals out of frements just a bonus aren't you actually getting the phytochemicals and microbes from the plant
Minerals are the easiest to analyze and discuss. Yes, there is so much more, but very difficult to quantify.
@@nigelpalmer3439I been really investigating all regenerative farming methods in-depth I started learning about microbes and the lies I been told my whole life after 12 months I realised there truth in every lie and lies in every truth