Owning a garden and caring for your plants requires an understanding of potential issues that may arise. If you come across a mysterious substance known as the “jelly nut” in your garden, here’s what you need to know.
Recently, a Redditor from Oklahoma discovered an odd sight in his garden, bright “yellow goo” on his trees and a peculiar object he described as a “gelatinous alien nut”. Unsure of what it was, he turned to the Reddit community for assistance, mentioning that the affected tree was a conifer, though he couldn’t identify it further.
Almost immediately, another user identified the problem as “cedar and apple rust”. This disease depends on two host plants to complete its life cycle, primarily affecting apple and crabapple trees.
The symptoms vary depending on the type of tree. On junipers, a brown gall forms on twigs and produces orange, gelatinous horns in the spring, particularly during wet weather. Although the twig beyond the gall may die, the damage to the juniper is minimal.
For apple and crabapple trees, yellow circular spots appear on the leaves soon after flowering. By late summer, brown clusters of cylindrical structures develop underneath the leaf spots, on twigs, or even fruit.
Galls from the infection can take several months to develop, appearing around seven months after infection begins. After 18 months, they evolve into gelatinous masses. In the spring, these galls develop depressions resembling golf balls, which give rise to telial horns that elongate and turn bright orange during rainy periods. After releasing spores, these horns collapse and dry up, although the galls can remain attached to the tree for another year.
Management of this infection can include pruning the affected areas or simply allowing it to run its course since it typically doesn’t kill trees but may cause some disfigurement. Preventive measures, such as fungicides or planting resistant apple varieties, can also help.
Overall, while cedar and apple rust isn’t a severe threat to your trees, being informed about it allows you to take the right steps if it appears in your garden. Share this information with others so they can be prepared too!
These 4 common foods can turn toxic when kept in the refrigerator
Technology has made life easier in the modern day. The refrigerator and microwave are only two of the many appliances we have in the kitchen that help us live simpler. But did you know that sometimes these technologies can be used against us, transforming good components into bad ones?
Yes, today we will talk about refrigerators and how they can contaminate some of the most often consumed foods. Are you ready for some unexpected discoveries in the kitchen? Let’s get going now!
1. Cooked rice
Rice, our wonderful companion, comes first. In the UK, the National Health Service states that refrigerating rice can cause serious food poisoning. It’s true that fried rice leftovers stored in the fridge for more than a day have the potential to become fatal petri dishes. The maximum amount of time rice should be exposed to the inside of your refrigerator is two hours. Some molds can start to party after that. Heating it repeatedly? That’s just asking for trouble, my friend.
2. Celery
Next are onions. How much they have seen us weep! Onions don’t pair well with the cold. When chilled, their starch turns into sugar and welcomes mold like an old friend. Have you ever refrigerated an onion that has been half chopped? It’s like to laying a red carpet for dangerous bacteria and mold. Because onions are very good at absorbing bacteria, you could really gather all the germs in a room with just one slice of onion. Fantastic, but this is definitely not something you should eat.
3. The onion
Garlic, the flavorful base of so many delectable recipes. It would be like having a mushroom festival if you put it in the fridge. Stored unpeeled and at room temperature, garlic grows well. Refrigeration can damage its nutrients and essential oils, resulting in a loss of flavor and health benefits. as well as eating bad garlic? Not the delicious trip you had hoped for. Think about experiencing nausea, upset stomach, or perhaps liver damage.
4. Ginger
Finally, our zingy friend ginger. You might think it’s a good idea to freeze or refrigerate ginger, but think again. Mold is drawn to this strong-smelling root faster than a wintertime sneeze. That mold as well? Hepatic and renal issues are connected! Fresh ginger relieves gas and bloating due to its potent antioxidants; however, when it has a fuzzy, green coat, these benefits are negated.
That’s it for now. You should never store these four culinary items in your refrigerator, shockingly. Your food will thank you if you follow these directions; it will taste excellent and be safe, free of mold and toxin. Until the next time, happy cooking and even happier eating!
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