An invasive type of worm from Asia is posing a new challenge to Midwest gardeners. In gardens and yards, these jumping worms are wreaking havoc, so you need to take precautions to save your prized plants. Because they are tenacious and lack natural predators in the United States, these worms can proliferate quickly and cause destruction wherever they go.
The Asian jumping worms eat the soil, leaving it depleted and in bad condition. Their insatiable appetite modifies the structure of the soil, causing it to lose moisture retention and become depleted of nutrients. This makes the soil more susceptible to erosion, which further complicates the situation for plants trying to grow.
These worms may be really scary in addition to harming the soil. Despite the term suggesting they may “jump,” they move more like a twisted snap, which contributes to their unsettling appearance. Several states have acted to stop this dangerous invasion because they understand how important it is to handle this matter. Wisconsin, Missouri, Illinois, Iowa, Minnesota, Nebraska, Ohio, Texas, Louisiana, Indiana, Kansas, Kentucky, Tennessee, and Oklahoma are among the states that are impacted.
If you see these worms, you should get rid of them immediately to protect your garden. By stealing nutrients from the soil, these invasive worms deprive nearby plants and animals of their food supply. The local ecosystem deteriorates in the absence of a suitable habitat, which causes a decrease in the number of plants and animals.
There are steps you may take to fight these worms if you live in one of the impacted states. The University of Wisconsin-Madison Arboretum’s Brad Herrick, an ecologist, advises sprinkling a mixture on the ground to encourage the worms to come up for air and leave their underground homes. This technique can shield your garden from them and help lower their population.
A distinguishing feature of the Asian jumping worm’s body is a white ring that is situated near to its head. It’s best to get rid of these worms right away if you find them. Any mature worms you find should be disposed of after being placed in a plastic bag and left in the sun for at least 10 minutes. Furthermore, it’s crucial to avoid buying these worms for composting, gardening, or bait. Since their eggs cannot withstand temperatures higher than 104 degrees Fahrenheit, only purchase mulch or compost that has been thoroughly heated to reduce the chance of their spreading.
We can preserve the health and vibrancy of our ecosystems as well as our gardens by acting proactively to combat this invasive plant. By working together, we can end the jumping worm’s destructive reign and bring harmony back to our Midwest gardens. To find out more about these invasive worms and their effects, watch the video below:
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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