Microgreens

Microgreens(食用蔬菜苗)是以採集蔬菜幼苗為目的的一種種植方式,主要用於生菜沙拉食用,在歐美非常盛行,種植方式容易,收成期短,非常適合家庭園藝。
1.首先須選擇一個淺一點有孔的栽培容器,深度至少5cm,面積則視個人需要而異,基本上是面積越大越好。
2.介質以乾淨的泥炭土或培養土為佳,請勿使用未經消毒的一般土壤。
3.將種子均勻灑於介質表面,置於半日照處,如陽台或窗邊,保持介質濕潤,不可乾透,約10~14天即可以剪刀從莖部剪除採收。
4.採收過的植物餘莖不會再生長,可再播種其上,重複步驟3,10~14天後就可再次採收。
Microgreens與傳統芽菜是完全不同的種植方式,傳統芽菜是以水來孵化種子,種植於低光或黑暗的密閉環境,Microgreens需種植陽光、空氣、土壤與水皆備的環境,不論在口感及營養上皆比芽菜更接近蔬菜。
1 芥末菜混合(生食有芥末辣味)種子 15g/包
2 迷你綠花椰(Sprouting Broccoli)種子 10g/包
3 迷你紫花椰(Sprouting Broccoli)種子 10g/包
4 大型種紅高麗菜-猛瑪紅岩品系(Mammoth Red Rock Cabbage)種子 27g/包
5 皺葉高麗菜(Cabbage 'Perfection Drumhead Savoy') 27g/包
6 荷蘭大型種高麗菜( Cabbage Late Flat Dutch Cabbage)種子 27g/包
7 早收型高麗菜_金色大地品系(Cabbage,Golden Acre)種子 27g/包
8 澤西尖頭高麗菜(Early Jersey Wakefield Cabbage) 27g/包
9 紫大頭菜(球莖甘藍)Kohlrabi Purple Vienna 32g/包
10 抱子甘藍(長島改良品系Long Island Improved Brussel Sprouts ) 32g/包
11 抱子甘藍(卡茲奇品系)種子 32g/包
12 捲葉羽衣甘藍(Dwarf Blue Curled Scotch Kale)種子 32g/包
13 紅俄羅斯羽衣甘藍(Red Russian Kale)種子 32g/包
14 恐龍羽衣甘藍(Lacinato Kale)種子 32g/包
15 芥末菜(生食有芥末辣味)混合種子 15g/包
16 綜合萵苣種子_含5~10種各式萵苣品種 80g/包
17 綜合羅勒種子_含5~10個品種 22g/包
18 裂葉種芝麻菜Arugula種子 25g/包
19 芝麻菜Arugula種子 100g/包
20 紅脈酸模種子 4.5g/包



肉桂葉的功效

文/張上鎮(國立台灣大學森林環境暨資源學系特聘教授)、林群雅(國立台灣大學森林環境暨資源學系博士班研究生)


大部分民眾對肉桂的了解,都認為它是一種香料。坊間可見利用肉桂製成的各類產品,如:肉桂粉、肉桂油、肉桂皮、肉桂枝等,以及以肉桂作為香料或調味料的食品:麵包、蛋糕、甜甜圈、糖果、巧克力等。



肉桂具有特殊的氣味,其主要成分是肉桂醛(Cinnamaldehyde),自古以來即廣泛應用於食品與醫藥上。肉桂有發汗、解毒、暖脾胃、通血脈、補元陽等功效,可作為健胃劑和驅風劑,神農百草經有肉桂在醫藥上運用之相關記載,此外,肉桂也應用於化粧品、芳香劑、防腐劑等。
如何分辨肉桂類植物?

台灣有很多肉桂類(Sect. Cinnamomum)植物,例如土肉桂(Cinnamomum osmophloeum)、陰香(C. burmannii)、山肉桂(C. insularimontanum)、胡氏肉桂(C. macrostemon)等,其中以葉子中肉桂醛(Cinnamaldehyde)含量最豐的土肉桂利用價值最高。

台灣常見肉桂類植物的外觀都十分相似,不易辨識,以致常有不肖商人以其他肉桂類植物混充土肉桂,因此,如何區分土肉桂與其他肉桂類植物便顯得相當重要。

1.外觀形態

雖然肉桂類植物的外觀都十分相似,但仔細觀察,可發現品種間仍有些許差異:
部位肉桂類植物
土肉桂陰香山肉桂胡氏肉桂
無鱗片無鱗片鱗片光滑鱗片外有毛
幼枝綠色紅色--
葉形廣橢圓橢圓至披針狹長橢圓橢圓至披針
葉背粉白色青綠色粉白色粉白色
葉背三出脈的觸感皆明顯僅主脈明顯--
花被有毛有毛光滑有毛
2.氣味
肉桂類植物氣味化學主成分
土肉桂(肉桂醛型)肉桂味肉桂醛
陰香胃散味龍腦
山肉桂清香味α-松油烯
胡氏肉桂檸檬香味1,8-桉葉素


將葉子搓揉後聞其氣味可辨識各種肉桂類植物。

此外,不同化學品系之土肉桂葉子也各具不同的氣味:肉桂醛型葉子具有濃郁的肉桂香味、枷羅木醇型葉子具有強烈的花香及水果香味(甜橘香)、樟腦型葉子則具有樟腦味。
土肉桂葉片之功效

根據筆者及其他研究人員近年的研究結果證實,土肉桂葉子的精油、抽出物及其主成分具有令人驚奇的各式各樣功效,包括:抗室塵蟎、抗病媒蚊幼蟲、抗腐朽菌、抗植物病原菌、抗天狗巢病原菌、抗黴菌、抑制細菌、抑制退伍軍人菌、抗白蟻、抗紅火蟻等。若將土肉桂葉子精油或肉桂醛,進一步開發成較具安全性的天然保健用品,將有利於營造安全且環保之居住品質。

在保健食品的應用上,筆者及其他研究人員最近的研究結果亦證實,土肉桂也具有抗氧化、抗發炎、抑制尿酸、抗腫瘤、抑制肝癌、保肝及降血脂等功效。

直達香草蔬菜箱

直達香草蔬菜箱
每週二訂購並完成付款,每週四宅配到府,如遇國定假日將提前到貨。
*包含多樣的蔬菜、根莖與水果,提供全家蔬菜類、水果類的充分營養
每箱包括
4份蔬菜
4份根莖類
1份水果
1份綜合香料組合(迷迭香/百里香/薄荷/七葉蘭/香茅等等)

價格:1000/箱,包括宅急便冷藏物流費用

根莖類:
地瓜/洋蔥/竹筍/筊白筍/芋頭/蘆筍/蘿蔔

Blood lime


The Blood Limes are relatively acidic like a lemon, but are excellent when used in sauces. They can also be used as an ingredient for preserves, condiments and beverages, or fresh as an attractive garnish for sweet and savoury dishes. They are less aromatically perfumed than a true lime.


This is a hybrid citrus resulting from the open pollination of a flower of Citrus australasica var. sanguinea - the red finger lime, until recently known botanically as Microcitrus australasica. The pollen parent was either a Rangpur lime or an Ellendale Mandarin. Both these varieties are themselves citrus hybrids. The Rangpur is probably a cross between a lemon and a mandarin, and so sometimes called a lemanderin. It is an attractive fruit with a very acidic taste and orange peel and flesh. The Ellendale originated in Bundaberg, Queensland, Australia around 1878. It is believed to be a natural cross of a mandarin and an orange. The Ellendale Mandarin fruit is deep orange, with high sugar as well as acid content, which gives it a rich, sweet, tangy flavour.

The original Blood Lime parent tree was selected in 1990 at CSIRO, Merbein, Victoria, Australia. This agricultural research facility is currently (October 2008) facing a threat of closure.
Under the right conditions the tree produces striking, blood-red coloured fruit, on an attractive, dense, upright shrub to small tree, usually 2m to 3 m high and 2m wide. It has dark, glossy-green foliage and purple-red growth flushes. The oval shaped leaves are approximately 25 to 35mm long by 15mm wide, with slightly serrated edges. Short, stiff, slender spines (which can damage the fruit) are present in the leaf axils.

Fruits ripen in winter, are oval in shape and are usually 30 to 50 mm long, by 20 to 30 mm wide. The skin colour may range from gold, with red flecking, to a uniform intense blood red, while flesh and juice may show red tinges or may occasionally be more intensely red. Seasonal, geographic and harvest timing appear to influence the intensity of colour development. At Merbein, the fruit of their experimental planting ripens in June to August with the fruit remaining on the tree with colour until October. For the northern hemisphere, this equates to ripening in December to February, and hanging until April.

Seeds are small and plump. Juice squeezed from the fruit has a sharp, crisp, clean flavour





or

刺芫荽

刺芫荽又稱洋芫荽、野芫荽、假芫荽、大葉芫荽,為傘形科刺芹屬多年生草本植物。具有芳香健胃、行氣止痛、驅風解表的功效。據分析,每100克鮮品含胡蘿蔔素1.44毫克,2.33毫克維生素B2,維生素C33毫克。食用部位主要是嫩莖葉,有特殊香味。主要作調料,也可做菜食或煲湯。藥用全草,全年可采,鮮用或陰乾均可。
一、形態特徵
刺芫荽株高10~60厘米,有特殊香氣。基生葉披針形或倒披針形,邊緣有硬骨質和刺狀齒,無葉柄。花葶直立、粗壯,二歧分枝,其上有莖生葉。多數頭狀花序組成聚傘花序,花白色或淡綠色,種子極小、褐色。
二、生長環境及分佈
刺芫荽喜溫、耐熱、怕霜,喜濕、耐旱、耐陰。生長適溫為15~35℃,5℃以上能安全越冬,短時40℃高溫植株能正常生長。各種土壤均能適應,植於土質肥沃的沙壤土更易獲得豐產。在貧瘠土壤中生長的苗株雖瘦小,但芳香味更濃。分佈於廣東、廣西、海南、雲南等省區,生長於田邊地角、房前屋后、路旁、曠野。現已進人工栽培或發展家庭盆栽。
三、栽培要點
1.繁殖方法。有種子繁殖和分株繁殖。種子育苗3~10月均可分批播種,每667平方米用種量50克。因苗期生長緩慢,提倡營養缽或穴盤育苗,待4~5葉定植。分株繁殖是將母株匍匐根莖上發生的側芽和鬚根切斷移栽,定植的行株距為30厘米×20厘米,每667平方米植1萬株。定植后及時澆定根水。
2.田間管理及病蟲害防治。定植成活后每667平方米及時施腐熟清糞水1500千克~2000千克,20天後施第2次追肥,每667平方米施硫酸鉀三元複合肥30千克對水施,或干施后中耕蓋土后澆水。生長期間如有雜草及時薅鋤或拔除。刺芫荽很少有病害發生。但陽光少,霧照大,遮陽多的地方會發生白粉病,可用15%的粉銹寧對水1000倍液噴霧。蟲害主要有蚜蟲,可選用敵殺死、蚍蟲啉、抗蚜威、蚜虱凈等藥劑交替防治。遇高溫乾旱天氣要經常噴水,可減少蚜蟲為害。

肉桂葉入菜

肉桂葉入菜
▲入 菜:方法與香料用法一樣,在起鍋前將葉子放進去悶煮一下。
▲滷肉:與滷包一同放入煮。
▲肉桂雞:一隻全雞加入約 35 片的肉桂葉下去煮,煮起來是清湯!     
還可以加入紅棗、枸杞即成輕鬆、簡單、好吃又香味四溢的美食。
葉子要先清洗(怕會有塵土沾在上面),拿一片肉桂葉放在口中含一下,清香甘甜的味道馬上讓您感受到!
將肉桂葉放入蒸好的飯中,再放回電鍋蒸一下,可增添米飯的風味;同時肉桂葉也具有去腥的作用。
可以襯托出其他辛香料的最佳配角,不搶味的特性以及珍貴成分,可緩和流行性感冒、舒緩消化道的反胃等不適現象。
製作肉桂粉
將肉桂葉放入可微波的容器中,不需要封上保鮮膜,看你葉子的量,調整微波的時間,葉子完全乾燥後,很輕易的就能變成你要的粉嘍!




也可以用來烹調肉類、魯肉、燉排骨、爌肉、滷味、香腸、蛋糕、餅乾等,可加入土肉桂葉調味,風味絕佳!

肉桂葉沖泡法

肉桂葉沖泡法:
準備有蓋的陶壺或磁壺(密封度越高越好),將葉片洗淨後準備沖泡。
步驟一:燒開水(100度),飲水機的水沸點不足最好不要使用。
步驟二:估計要泡的量(1片葉子泡40-50g)。
步驟三:將葉子撕碎至拇指大小。
步驟四:用熱開水沖泡(100度)後立刻蓋上,悶8-10分鐘即可。
步驟五:第二泡水量加到第一泡的8成另撕2-3片新鮮葉再泡一次

百里香 鼠王剋星

百里香 鼠王剋星
之前做了一道菜「紅酒燉牛肉」,那是第一次使用到「百里香」這味香料,但因覺得它太「馨香」了,沒用完的百里香後來即躺在冰箱。不料近日家中遭逢鼠患,沒想到它竟然發揮了意料之外的「驅鼠」功效。

住處附近餐館環伺,可能是不注意時,老鼠溜了進來。之前曾讀到薄荷類的香草可以防鼠,忽然想到冰箱中的過期百里香,何不拿來試試呢?

這瓶百里香是乾燥過的香料,心想可能採蒸薰法較好,因此馬上燒了開水,倒了一小撮進去大鍋中,水滾了後滿室都是百里香的味道,又繼續讓它滾沸幾分鐘,讓蒸氣持續作用,味道還滿嗆的,或許有人覺得是香味。一天3次後,當天晚上就沒聽到老鼠鬼祟的蹓躂聲了,但心想會不會躲起來了?因此連續薰了幾天後,真的都沒再看到了,而且只要在原來的鍋中再丟一點百里香、兌一些水加熱即可持續使用。

500CC的開水和一小撮手指頭大的百里香即可令人樂不思「鼠」 ,成本不到10元,讓我體會到過期百里香「無用之用」的奧妙!

中秋團圓蔬菜包

中秋團圓蔬菜包(櫛瓜、紅皮馬鈴薯、米茄)
Fresh Vegetable Set




內容:櫛瓜500g+約兩條、紅皮馬鈴薯500g+、米茄500g+約兩顆
低溫保存
本品為生鮮商品,請盡早食用
‧【活動】2013夏日烤肉計畫 >>










運送和付款說明

今年中秋節圓頂市集為您推出特選歐陸經典蔬果,數量有限,下單要快!
*** 本品為中秋節活動限定商品,最後下單日為2013/09/11(週三)
***本產品價格隨市場價格浮動

The flavor and wonder of the kieffer liime

The Flavor and Wonder of the Kieffer Lime


Kieffer Lime trees are available in limited quantity from Four Winds Growers. They are also known as ‘Makrut,’ Thai lime and ‘Wild’ lime. Their leaves, zest, and juice are used in Thai, Cambodian, and Indonesian cooking. Get a better look through our slide show.

Kieffer Lime Leaf and Peel
(Bai Ma-gkood, PewMa-gkrood)
The following is from an extraordinary book by Kasma Loha-unchit, It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking, published by Pomegranate Artbooks, 1995. The widely distributed book contains bright watercolors punctuating tempting recipes and tales of life in ruralThailand. For more information, read the excerpts below, then check out her web site, Adventures in Thai Cooking and Travel: http://www.thaifoodandtravel.com/.

“Both the exceptionally fragrant fruits and leaves of the kaffir lime tree play important roles in Thai cooking, imparting unique flavors that have become identified with the cuisine. Any Thai cookbook that alludes to the use of citrus leaves really means kieffer lime leaves, the only citrus leaves used with regularity in a wide array of favorite Thai dishes. The luscious perfume and striking flavor of the leaves cannot be easily substituted with other kinds of citrus leaves. They are worth seeking, as their special attributes are irreplaceable.

The kieffer lime fruit approximates the size of a Western lime. The fruit is dark green in color and has a bumpy surface. Through the juice is seldom used in cooking, the peel of the fruit, with its high concentration of aromatic oils, is indispensable in many curry pastes and is one reason why Thai curries taste refreshingly unique. The zest also imparts a piquant flavor to such delectable favorites as fried fish cakes, and it blends in powerfully with spicy, chili-laden stews such as "jungle soup" (gkaeng bpah). Because its strong flavor can overpower the more subtle ones in a dish, the rind should be used sparingly, grated or chopped finely and reduced in a mortar with other paste ingredients until indistinguishable.

The leaves of the kieffer lime tree are a dark green color with a glossy sheen. The leaves are double-lobed and the top leaflets are slightly pointed. The leaflet attached below is broadened on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long. The medium to large size, more mature leaves are darker in color and usually preferred for cooking.

Kieffer lime leaves are indispensible in many Thai dishes, from soups and salads to curries and stir-fried dishes. Their flavors blend marvelously with lemon grass and lime juice in dtom yam soup, imparting its characteristic wholesome lemony essence. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavor broth or stew. For dishes in which they are a component to be eaten, such as salads, stir-fries and dry or custard like curries, cut them in very fine needle-like slivers, so that their strong bouquet can be more evenly distributed. The slivers also provide a pleasing texture and appearance.

To sliver kieffer lime leaves finely, stack three to four leaves of similar size together and slice them very thinly with a sharp knife. It is faster to cut diagonally, which also gives the hand better leverage. Alternatively, roll a few leaves at a time into a tight curl before slicing.

It can take a little practice to develop a sense of how to best to work with the leaves. It can be seen as it a contemplative exercise and a way to become present with a wonderfully aromatic member of the botanical world. You can also try cutting the leaves with a pair of scissors, but this is a slower process, because you usually must cut one leaf at a time in order to get fine slivers. You may be tempted to mince or chop the leaves instead, but caution is advised with this method, since the kieffer lime leaf flavor can easily overwhelm more delicate flavors in a dish. It is best to use fine slivers about an inch long, as Thai chefs have done for generations.

Other Uses
In tropical Thailand, nearly every home in the countryside has a kieffer lime tree in the yard. Besides supplying great flavor ingredients to enhance food, kieffer lime fruits and leaves are commonly used in making effective household cleaners. A natural deodorizer, its sparkling scent is uplifting to the senses. Each scratch of the zest releases another installment of refreshing perfume.

Kieffer lime shampoo leaves the hair squeaky clean and invigorates the scalp. The invigorating scent is said to be effective in lifting one's mental outlook as well as warding off evil spirits. Kieffer lime has also been used for ages as a natural bleach to remove tough stains. It is commonly known in Thailand that nothing works better on stubborn stains than a few drops of kieffer lime juice, mixed with a sprinkling of detergent. Not only does it clean effectively, it is inexpensive, natural and sweet-smelling. For rural villagers, a single kieffer lime tree supplies enough limes to keep the whole house and family clean.

In folk medicine, the juice of kieffer lime is said to promote gum health and is recommended for use in brushing teeth and gums. The essential oils in the fruit are incorporated into various ointments, and the rind is an ingredient in medical tonics believed to be good for the blood. Like lemon grass and galanga, the rind is also known to have beneficial properties for the digestive system.”

刺芫荽

刺芫荽

刺芫荽又稱洋芫荽、野芫荽、假芫荽、大葉芫荽,為傘形科刺芹屬多年生草本植物。具有芳香健胃、行氣止痛、驅風解表的功效。據分析,每100克鮮品含胡蘿蔔素1.44毫克,2.33毫克維生素B2,維生素C33毫克。食用部位主要是嫩莖葉,有特殊香味。主要作調料,也可做菜食或煲湯。藥用全草,全年可采,鮮用或陰乾均可。

一、形態特徵
刺芫荽株高10~60厘米,有特殊香氣。基生葉披針形或倒披針形,邊緣有硬骨質和刺狀齒,無葉柄。花葶直立、粗壯,二歧分枝,其上有莖生葉。多數頭狀花序組成聚傘花序,花白色或淡綠色,種子極小、褐色。
二、生長環境及分佈
刺芫荽喜溫、耐熱、怕霜,喜濕、耐旱、耐陰。生長適溫為15~35℃,5℃以上能安全越冬,短時40℃高溫植株能正常生長。各種土壤均能適應,植於土質肥沃的沙壤土更易獲得豐產。在貧瘠土壤中生長的苗株雖瘦小,但芳香味更濃。分佈於廣東、廣西、海南、雲南等省區,生長於田邊地角、房前屋后、路旁、曠野。現已進人工栽培或發展家庭盆栽。
三、栽培要點
1.繁殖方法。有種子繁殖和分株繁殖。種子育苗3~10月均可分批播種,每667平方米用種量50克。因苗期生長緩慢,提倡營養缽或穴盤育苗,待4~5葉定植。分株繁殖是將母株匍匐根莖上發生的側芽和鬚根切斷移栽,定植的行株距為30厘米×20厘米,每667平方米植1萬株。定植后及時澆定根水。
2.田間管理及病蟲害防治。定植成活后每667平方米及時施腐熟清糞水1500千克~2000千克,20天後施第2次追肥,每667平方米施硫酸鉀三元複合肥30千克對水施,或干施后中耕蓋土后澆水。生長期間如有雜草及時薅鋤或拔除。刺芫荽很少有病害發生。但陽光少,霧照大,遮陽多的地方會發生白粉病,可用15%的粉銹寧對水1000倍液噴霧。蟲害主要有蚜蟲,可選用敵殺死、蚍蟲啉、抗蚜威、蚜虱凈等藥劑交替防治。遇高溫乾旱天氣要經常噴水,可減少蚜蟲為害。

諾麗果

諾麗果






有聽過來自大溪地的諾麗果嗎?可能有聽過。
有聽過也應該還沒看過!有看過?
沒關係,那你應該沒吃過!現在到花蓮就吃的到嚕!
跟著食物去旅行,柚子帶大家去花蓮嚐鮮!





這就是諾麗果的花跟果實。





這次柚子來到了花蓮唯一一家在用諾麗果入菜的餐廳。



老闆娘用諾麗果入菜,創造了很多特色料理喔!



主廚林秀段阿姨用心的幫我們介紹諾麗果的好處。他說來自大溪地的諾麗果,具有鹼性物質可以與人體酸性體質做中和平衡,是一種非常棒的天然果實;現在只有直銷公司將他作成果汁當成養生飲料。這麼棒的東西。林阿姨希望在花蓮能將它發揚光大,形成一種地方甚至是國際特色的農產品,相對能造福農民,造就更高的經濟產值。



首先看到這是諾麗果粉加入白飯,有淡淡的諾麗果香



龍蝦沙拉佐諾麗果粉



炸麵包果,原住民還蠻常吃。沒吃過的朋友可要來嘗鮮一下。跟波羅蜜果的味道很像喔!



(諾麗果百香珊瑚藻)用諾麗果汁入菜,上面是珊瑚藻,口感很脆很好吃喔。



這道菜用諾麗果一起下去熬的豬腳,因為諾麗果有吸油的效果,所以吃起來一點都不油膩,超好吃喔



(諾麗果咖哩牛肉)這牛肉跟馬鈴薯都很入味,柚子超愛的。



(山藥燴蝦仁)料多味美,大家讚不絕口,可惜大家都吃很飽了,最後剩下很多。



(諾麗果雞湯)該怎麼說,這雞湯真的超好喝。還有中藥的味道。



(甜點:諾麗果奶酪)紫色的是諾麗果醬。



(諾麗手工餅乾)



諾麗茶包跟諾麗果汁,果汁是有加其他水果下去調配的



諾麗果釀的酒還有醋



諾麗果粉,做成罐狀,很方便料理。





相關報紙的報導

陽台有機菜園

超簡單!陽台就能種的有機菜園!成本居然不到50元!一定要學再也不怕農藥啦!

早知道塑料瓶養花種菜這麼爽,還買什麼花盆呢!近期一篇關於PVC管陽台種菜,親們大讚,但是又不少微友表示,pvc管成本高,技術含量大,實在搞不定。下面介紹廢棄的塑料瓶DIY花盆,這個就免費啦,以後吃完的油壺和可樂瓶,都可以製作成漂亮的花盤和花瓶哦。


把一個可樂瓶剪輯2半(瓶口三分之一、瓶底三分之二),瓶嘴朝下裝進瓶底,把土壤放進有瓶口的裡面,瓶口不需要完全擰緊能滴水即可(或者在瓶蓋上鑽2個小孔),


另一半裝水這樣一來,花草能通過瓶口吸收水分,你只需要在出差之前把「花盤」的下半部分,加滿水即可,就能保證1個月不用澆水啦。


都說高手在民間,一點也沒錯,下面這個還可以養金魚,你只需要在花盤的下半部分最高點鑽幾個小孔即可,給魚提供氧氣即可~


再來個吃完的廢棄油壺,直接diy,養花種菜隨你便~


還可以水養,diy美觀多了



透明的「花盤」不喜歡?那就去噴漆店裡揀點剩餘的塗料,改下顏色吧,美美的~



朋友們玩的不亦樂乎啊~


當然如果你喜歡還可以掛起來~


有圍牆的小夥伴,可以學學,光禿禿的圍牆確實應該增加點色彩了~




下面這個一定是象棋迷~


種點菜吧,總比在外面買的乾淨吧~




種個仙人球吧~





條件再簡陋也阻擋不了一顆養花的心啊,沒桌子那牛奶箱子做,沒花盤拿油壺做,微友麼麼無所不能~


用瓶子蓋子做鼻子,想像力豐富吧~


吊起來吧,門上~


掛在窗戶邊~


找一個廢棄的光盤盒可樂瓶,加上502膠水吉,就可以啦,如果不喜歡顏色,可以自己找塗料噴,太美了~


下面這個用麻繩纏繞~。美美的~