Organic pesticides are usually considered as those pesticides that come from natural sources. They are usually minimally processed. These natural sources are usually plants or minerals. There are also microbial pesticides.
Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
Surine Greenway, Amy Robertson, Joe Peutz, Grace Wittman |
Mar 2023 |
Extension Catalog publicationPeer reviewed (Orange level)
Growing and drying your own herbs ensures that you have a constant fresh supply to use in the kitchen. Dried herbs can keep for up to a year if kept in a cool, dark and dry place. Here's how to dry herbs at home.
In recent years, cherry growers in the Pacific Northwest and elsewhere have embraced high-density systems that put twice as many trees in the same amount of space. Here's a look at how their efforts are working out.
Lynn Long, Tim Facteau, Roberto Nuñez-Elisea, Helen Cahn |
Jun 2018 |
Article
It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.
A collection of articles for growing vegetables in Central Oregon. Include general information, recommendations, soil temperatures, rhubarb, potatoes, cucumbers, beets, carrots, radishes, onions, tomatoes and tomatillos.
The philosophy for this online source is to provide the home gardener with OSU publications, research, and news items that are related to the home orchard and garden.